Dinner at the Green Dragon

Tonight's Menu

Shire Salt Roasted Game Hens
Farmer Maggot's Roast Carrots, Mushrooms and Assorted Root Vegetables
Salt Crusted Blue Cheese Po-ta-toes
The Finest Sparkling Grape Cider - by the Pint


Shire Salt Roasted Game Hens

3 Cornish Game hens, gizzards and other innards removed
3 tsp. Olive Oil, divided

Salt Spice Mixture

1/2 Tbspn. Sea Salt

1/2 tsp. lemon zest
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. dry mustard
1/4 tsp. granulated garlic
1/2 tsp. crushed red pepper
1/2 tsp. thyme leaves, dried


Directions:

Preheat Oven to 350.  Rub oil over the entire surface of the birds then divide the Salt Herb Mixture among the hens.

Place hens, breast side up into a prepared pan with a rack and roast for 1 hour, basting occasionally.

Salt Crusted Po-ta-toes


One pound of tiny red potatoes, washed and dried
2 Tbsp. Olive Oil
1 1/2 tsp. Sea Salt
A few sprinkles of cracked black pepper (just eyeball it)
1/2 cup blue cheese crumbles

Directions:

1.  Toss everything in a bowl until every potato is coated.  Then spread the potatoes onto a parchment lined cookie sheet.

2.  Bake at 400 degrees for 30 minutes or until fork tender.

3.  Turn oven to broil and cook for an additional 2-4 minutes until the skins are crisped up and salt has left tiny dried white spots on the surface of the potatoes.

4.  Pour potatoes into a serving dish and sprinkle the blue cheese crumbles over the top, give it a quick stir and cover with a dishtowel until ready to serve.

Don't eat me!

Farmer Maggot's Roasted Carrots, Mushrooms and Assorted Root Vegetables

7 or 8 mushrooms cut in half (quarter if you have large mushrooms)
3 large carrots, peeled and cut into 1 inch chunks
2 rutabagas, cut into one inch chunks and tough stems removed
4 or five small turnips, cut into 1 inch chunks

1/2 cup flat leaf parsley, just the leaves
1 1/2 tbsp. olive oil
2 tsp. Chile Oil  (in the Asian foods section)
2 tsp. thyme leaves. dried
1 tsp. oregano leaves, dried
1/2 tsp. black pepper
7 cloves garlic, cut in half or quarters, depending on the size
1/2 tsp. sage, dried

Directions:

1.  Toss everything into a bowl and give it a good stir, being sure to scrape the bottom of the bowl.

2.  Spread the seasoned veggies onto a parchment lined baking sheet - don't crowd them, spread them out so that they are in one layer.

3.  Bake at 400 for 30 minutes or until fork tender.

4.  Turn oven to broil and cook for an additional 2-4 minutes or until the edges turn golden.

5.  Serve immediately.

Get your kiddo to draw a sign to set the mood.