Tuesday, April 18, 2006

Easter Dinner- Soul Fusion Style

Rack of Lamb, Smoked Cornish Hens, Mac n Cheese, Corn Pudding, Southern Greens, Monkey Bread, and Soy Bean Succatosh


Rack of Lamb rubbed with a mixture of
6 garlic cloves
handful of curly leaf parsley
1/4 cup fresh rosemary sprigs stem removed
1 tablespoon of fresh oregano
1 teaspoon salt
1/2 teaspoon coarse ground pepper 1/2 cup olive oil
combine all above and process in food processor until coasely ground


Lamb was cooked in a 400 degree oven until internal temperature of 142 (medium rare). the rack was slicedinto chops and arranged on the platter.

6 whole Cornish Hens washed and cleaned brined for 2 hours in a mixture containing 1 gallon water, 1 cup kosher salt, 1 cup packed brown sugar, 1/4 cup marsala wine and 2 tablespoons of my special seasoning blend. Each hen was removed from brine, patted dry and stuffed with a sprig of rosemary.


The WSM was prepared with charcoal and pecan wood. The hens were smoked for about 4 hours until the breast temp hit 165 degrees.

Cornish hens cut into quarters for serving.

Food being prepped for serving.

Dinner as presented to family.

See side bar menu for recipe for macaroni and cheese, southern greens and corn pudding.

4 comments:

BBQ Junkie said...

nice. that chicken looks great.

WhiteTrashBBQ said...

Oh my Lord! I'm coming to your house EVERY holiday. Your food looks amazing!

Sylvie said...

...and I can truly say it also tastes amazing.

Kate said...

wow...what a feast! I LOVE lamb chops, and yours look delicious...