Beer Braised Cornish Hen, Garlic Pepper Asparagus, Mashed Acorn Squash and Apple Dressing

Some days I just want to cook when I get home. It's not like I have the time, but if you have to eat you might as well enjoy it, right? 

Matt's been working on finishing up a bed for me lately . . . I was supposed to build it myself but lately that just hasn't happened. So maybe it's the least that I can contribute, a little taste of my Kansas home.  Or perhaps really just a little taste of how I like things, because, let's face it, what cook doesn't flavor and season their creations based on their own palette?

Tonight I was feeling particularly lazy. It's also two days until the holiday break, so we're not exactly keen on a ton of leftovers.  So what I have to work with is somewhat limited.  There was a cornish hen in the vreezer though, so  . . . why not? Well maybe because I don't really how to cook one . . . but what's the worst that could happen, we order pizza?

 

 I like cooking with beer sometimes, so I started from there tonight.  1 bottle of wild hare pale ale into the casserole dish followed by a not-so-thoroughly thawed Cornish hen.  I'm actually quite satisfied with the nuance of the flavor that resulted. When it was all said and done tonight's hen was about like this:

1 beer (choose a flavor you like)
1 thawed Cornish hen (adding vegetables made this work for three people)
Half a yellow onion diced
4 cloves garlic
Freshly ground pepper
1 tsp. salt
1 T. crushed Rosemary
1 tsp.

4 T. butter (for basting the hen before placing the oven and periodically throughout cooking)

I based my cooking times on some generic Cornish hen recipes around the web - 375° for approximately 30 minutes uncovered, but found that, having started with a partially thawed bird it took closer to an hour and ten minutes.

I rubbed the bird with the rosemary and ___________, salt and pepper first and then drizzled butter over the top.  I then added the bottle of beer to the baking dish along with minced garlic and diced onions.  Having let it cook for around 45 minutes, I tested the temperature (target 165° at the thickest point and clear fluids) and found it still relatively cold so I put it back, covered.  By this point, however I had also grown impatient (wanting to cook other things as well but at 400°F).  So I covered the hen, placed it back in the oven, and raised the temperature to 400°.

For the rest of the meal, cook asparagus coated in olive oil with desired flavorings added (onion, lemon juice, garlic, and pepper in this case) until stalks are tender.  Slice an acorn squash in half and place face down on a buttered baking sheet.  Cook until little resistance when forked.  Once cooked, scrape the meat into a bowl, mash, and add 1 t. vanilla, 1/8 c. brown sugar, and a touch of ginger or cloves.

And then for the bread ^_^ This is hands down one of the best bread recipes I've made to date - and super fun that it's cooked in a cast iron skillet (or cake pan if you must).  Can't wait to use this for pizza.  Ian approved :)

The recipe is here: 

http://flavorthemoments.com/one-hour-rosemary-focaccia-bread/