Monday, March 7, 2011

Boomkin & Brussel Sprouts


I'm an OCD mount collector. I've done the Argent Tourny grind. I did all the rep grinds (back when they were hard!). I've spent hours in AQ, ZG, HSethekk, and UK. I know the agony of opening eggs every week and getting yolk. Then opening bags every day just to get a snowball instead of a mount! So lo and behold I found myself doing the thing I hate the most....PvP....just to get enough honor points and tokens to buy more mounts. /facepalm. What was I thinking?

I don't mind PvP when I'm playing my priest. I actually enjoy the challenge of PvP healing. But my paladin is my mount collector and I don't care for the style of paladin healing. Ugh. PvP-ing with my paladin is painful. I'm terrible at it. Sometimes I can get lucky and kill a few people but most of the time I spend crying in a corner, begging for the game to be over.


There was one particularly bad game in Warsong Gulch that had me sitting as a ghost at the GY and just hitting cancel every time the option to rez came up. There was a particular boomkin that I swear was out to get me. It's like he knew me or something! Maybe I gave him bad directions in a guide once and it totally ruined his day so he was out for revenge. Well anyway, I never lived longer than 30 seconds in that game before this guy was on me. I still cringe whenever coming up against a well-played boomkin.


So this recipe is dedicated to you, random-anonymous-horde-boomkin! For making my mount grinding just that much more horrible to endure. I hope you DIMO (Die In My Oven!) so I can eat you with a side of brussel sprouts. And your little pet too! Ehehehwahahahahahehehehahhhahahah!!



Boomkin & Brussel Sprouts

4 Servings | Total Time: 1 hour 15 min | Master

Mats:
  • 2 Roflpwnt Boomkins (or Cornish Game Hens)
  • 1 Large Red Onion
  • 1 1/2 lbs of Brussel Sprouts
  • 2 tsp Salt
  • 1 tsp Pepper
  • 2 tsp Dried Thyme
  • 2 tsp Dried Oregano
  • 2 tsp Dried Basil
  • 1 Tbl Butter
  • 2 Tbl Olive Oil
  • 1/4 cup White Cooking Wine
Craft: Preheat oven to 375°. Roughly chop the red onion and set aside. Trim the hard ends off the brussel sprouts and set aside. In a small bowl, mix salt, pepper, thyme, oregano and basil. Remove giblets from the hens, if included. Trim any excess fat or skin. Loosen the skin over the breast and thighs then rub 1/4 of the seasoning mixture under the skin of each hen. Truss with kitchen string so wings are tightly against the body and legs are bound together.

Heat butter and oil in a large pan over high heat. Place hens in the pan, breast side down. Cook for 2-3 minutes on every side until skin is browned. Remove the hens from the pan and place in a 9x14 casserole dish. In the same pan over medium heat, saute the chopped red onion for 3 minutes, carefully scraping up any browned bits from the hen. Add onions to the casserole dish.

Bake for 10 minutes then add the brussel sprouts and sprinkle the rest of the seasoning mixture over the sprouts. Bake for 35 minutes or until an instant-read thermometer inserted into a thigh registers 165°. Transfer the game hens to a large cutting board and let rest for 10 minutes.

Meanwhile pour all veggies and juice into a large pan over medium heat. Add white cooking wine and cook, stirring occasionally for 8-10 minutes. Using a large, heavy knife, cut each hen in half down the breastbone and serve with 1/2 cup of veggies with sauce.

Strategies: If you have a large roasting pan you can brown the birds and saute the veggies at the end all in the same pan over two burners. Less dishes to wash = yay!

LFM: This is a self contained meal but if you want you can serve this with mashed potatoes and make your own gravy by adding another 1/2 cup of cooking wine to the veggies. Just pour the extra sauce over the potatoes!

Cost:
  • Cornish Game Hens $4.00
  • Red Onion $0.50
  • Brussel Sprouts $2.50
Total Cost: $7.00
Cost Per Serving: $1.75

Category: Hardcore, Critical Hits, Troll Fuel

*This meal contains staple items such as spices that you may or may not have in your pantry so your cost may vary.

4 comments:

  1. Thanks for the sweet comment! Following back!

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  2. LOVE BRUSSEL SPROUTS! Wish my husband would eat them I would make them more. My mom made them for Thanksgiving last year with Balsamic Vinegar it was so great.

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  3. Blog hopping today and am your newest follower. I hope that 1 of my blogs interests you too.

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    Thanks
    Tawna

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  4. Had this for dinner tonight and it was DELICIOUS!

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