Jan D'Atri

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Rock Cornish Game Hens with Cranberry and Apricot Preserve Glaze

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The meat department manager at the store knew right where they were.
“Aisle 6, third case down on the left, bottom row.” That’s because even though Rock Cornish Game Hens really only get attention during the holidays, they are generally always there in the frozen food case, just waiting for someone to find a great recipe and then gobble up these delectable little birds. This week I was spending a little time with Julia (Child), reading some of her fun television stories when I stumbled across her account of Unidentified Flying Objects—or small birds. “Eating this meal demands fingers and cooking it demands loving, last-minute attention. The right people to ask to this dinner party (serving Cornish Game Hens) are knowing, sensuous eaters whom you welcome backstage because they understand and enjoy what’s going on there. So dine in the kitchen if you have room.” Doesn’t that just sound like the women we loved to watch on television for decades? Her story made me hunt for one of my favorite recipes for these tasty little one-bird-per-person UFO’s. Cornish Game Hens are all white meat, but they are succulent and have a slight but distinct gamy flavor. This recipe for the roasted hens, served with a wild rice blend (found in most stores and often in the bulk bins) and a sweet and savory glaze, make a perfect weeknight dinner or a fantastic family Sunday supper.
As Julia Child once said, “The best way to execute (French) cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ” Well, no need to do that with Rock Cornish Game Hens, but Bon appétit anyway!

Watch my How To Video For Cornish Game Hens here!

Asparagus Gnocchi

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I get a big kick out of clicking on the pronunciation button on dictionary sites to hear how the word gnocchi gets pronounced. Unfortunately, they don’t often get it right. (It’s pronounced Knee-OH-Key).
These delicate little barrels of potato pasta are absolutely divine. The homemade version of gnocchi from my Momma’s recipe below take a bit more time but will melt in your mouth, served with butter or a light marinara sauce. The store bought variety is best for Asparagus Gnocchi, as they are not so delicate and will hold up during the cooking process. Either way, Buon Appetito!

Watch my How To Video for Asparagus Gnocchi here!

Egg Battered Grilled Sandwiches

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It’s National Sandwich Month, and last week I shared a recipe for the Ultimate Tuna Melt. This week, I’ve got a tasty twist on your favorite sandwich that is reminiscent of the classic 50’s favorite, the Monte Cristo Sandwich. This method will work on just about any sandwich you love, but we’re going to build the sandwich, dip it in an egg and milk batter and grill it to perfection! The outside tastes a bit like French Toast, and the inside has the delicious melted cheese and deli meats!

For a bit of background, the Monte Cristo is a variation of the French croque-monsieur (The name is based on croquer (“to crunch”) and the word monsieur (“mister”) which originated in French cafés and bars as a quick snack.)  It was once a favorite sandwich when deep frying foods was more popular. The Monte Cristo was often fried, sprinkled with powdered sugar and dipped in jelly.

My egg-battered and grilled sandwich version eliminates the deep frying, and the sandwich is dipped into the batter very quickly just to coat. I’ve made this sandwich with turkey and cheese, prosciutto, salami and cheese and even a caprese version with sliced mozzarella, tomato and slivered basil, and they are equally as delicious! Make up a batch and snack on them all week long while enjoying this month long sandwich celebration!

Watch my How To Video for Egg Battered Grilled Sandwiches here!

Ultimate Tuna Melt

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I’m not sure “a comeback” is quite accurate. That’s what social media claims is happening with the Classic Tuna Melt. I say that because I’m not sure its popularity ever went away. But perhaps it’s getting more attention these days because a lot more people are consuming canned tuna. Reddit, the aggregate of social media news, claims that references to canned tuna are up more than 60% among its nearly 19 million member food community. I’m sure it all started when the pandemic hit.  We were all a bit panicked and started filling our pantries with canned foods, and tuna was flying off the shelf. Well, what better way to use up some of those cans than by making the sandwich that’s been a favorite for decades?  Where its popularity all started is a bit unclear. Some references claim that The Tuna Melt was invented at the Woolworth’s lunch counter on King Street in Charleston, South Carolina. Other articles say that the popularity of the Tuna Melt was the work of Kraft Foods which wanted to prove the versatility of their Velveeta cheese. One way or the other, this ironic sandwich caught a wave of popularity and never let up. This particular recipe is for the Ultimate Tuna Melt, and trust me, it’s fully loaded. The Tuna mixture is a combination of creamy dressing, crunchy veggies and relish for sweetness. Then, two cheeses get added to mix; a slice of your favorite cheese and a shredded mozzarella. The bread? Entirely your call, but in order to make it Ultimate, you’ve got to spread mayonnaise on both sides of the bread, which adds a rich flavor and a beautiful deep golden brown crust. This month is National Sandwich Month! This one’s in the can!