Tuesday, December 7, 2010

cornish hens with patatas bravas

yesterday i was editing my photos
of our trip to spain
and i came across this photo
patatas bravas

which we enjoyed
surrounded by the bustle 
la rambla
and a darling waiter
whom was leaving fake euros
under chair legs
as a tease
getting much more joy from the fake out
than the actual 
and generous, i might add
gratuity we left 
i immediately had a craving

hubster is a meat and potato kind of guy
and i 
am a potato and potato kind of girl
if i were making this just for me
i would round this off with a glass of red wine
and a good read
such is not the case
i am accompanying them
with cornish hen
stuffed with creamy and herbed cheese
patatas bravas
2 russet potatoes--peeled and cut into chunks
olive oil
place potatoes in a pot of cold,salted water.  boil until you can easily pierce. do not overcook.  drain and let cool.  heat oil in heavy pot.  fry potatoes in oil until golden brown. drain on kitchen paper and serve with aioli.
for aioli
1  large egg yolk
3 cloves garlic-finely chopped
2 tsp lemon
1/4 tsp salt
pinch sugar or drizzle of honey
1/4 tsp paprika (smoked or sweet)
1/4 tsp cayenne (optional)
1/2 cup olive oil
place egg yolk, garlic, lemon juice, salt, sugar or honey, paprika and cayenne (if using) in a blender.  blend until smooth.  slowly drizzle the olive oil until it comes together like a thin mayonnaise.  taste for spice.  
*if there is NO WAY you are going to make aioli or don't want to use raw eggs...then do this: put 1/2 cup mayonnaise, 1 large garlic clove--crushed to a paste), 1 tsp lemon juice, pinch sugar, 1/2 tsp paprika and as much cayenne as you like in a blender and whirl it until everything is really smooth.  
cornish hen
2 cornish game hens--cleaned and dried
1/4 cup chevre--room temp
1/2 cup cream cheese--room temp
1/2 tsp black pepper
2 cloves garlic-pulverized to paste
1 Tbs chopped fresh chive
1 tsp chopped fresh parsley
1 lemon
olive oil
mix together the chevre, cream cheese, pepper, garlic, chive and parsley.  split into two portions and stuff into the cavity of each hen, and truss it up.   place in a roasting dish.  squeeze lemon juice over the hens and toss the lemon  into the roasting pan. drizzle a bit of olive oil over the hens and then sprinkle with salt and pepper.  roast in 400 oven for about 30-40 minutes (depending on size).
the cheese gets all warm and gooey. you can dip your potatoes in it like hubster is known to do!

i am linking this to 


  1. I make potatoes like that all the time but never with a sauce on them. But I do love sauces and your aioli sounds fantastic. I definitely need to try this.

  2. I am with you Christy - I am a potato and potato kinda girl too - I love them just about anyway except in potato salad - what a delicious dinner you made - thanks for linking this to the Hearth and Soul Hop!

  3. Oohhh those patatas bravas look really yummy, I'm wanting to taste them just from the picture!

    Thanks for sharing the recipe, I'll be sure to try it out :)

  4. Looks like a fabulous dish. I am always looking for new ways to cook potatoes. The sauce sounds particularly delicious.

  5. Those potatoes look amazing! I happen to be a very big fan of potatoes :). I've been meaning to leave you a message about the Tuesday Night Supper Club. I would LOVE to link up with you there and for the past few weeks every time I try (and I don't know if it's my computer of what), I can't find the linky to click onto. Is there anything you can think of that can be done? Let me know, your loyal fan-Miriam@Meatless Meals For Meat Eaters

  6. Oh man, I love the look of those potatoes! My husband is like yours, so this would be a winner in our house.

  7. Well Christy, another patatas person checking in here. Happy to try potatoes every which way folks can imagine. Will definately make up a batch of you aioli and give it a go. Thanks for sharing. Your photos are lovely btw. My potatoes coming from a fry pan, though tasty, would never look so perfect.
    Thanks for shaing!


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