Easy Gourmet Dinners

Brined and Grilled Cornish Hens (Poussin, little chickens)

In case you've been wondering where we disappeared to....

V was back in hospital last week. 

Nothing too serious.  He had to have an incisional hernia repaired.  It was a direct result of the pancreas removal from a year ago.  The surgeon wanted to wait a year before doing the repair.  He had a mesh put in between the muscle and the skin in his abdomen to hold everything in place - kind of taking the place of the muscle that was cut.  

He now has a perfectly flat stomach without doing a single sit-up.

Not only that, he's not allowed to do sit-ups ever again!

He's been home almost a week - and he almost has his blood sugar under control again.  The numbers go really crazy after surgery - crazy high.... not crazy low.  As the surgery heals the numbers improve.

And so does his appetite!

The poussin that we get are very young chickens and weigh about 18oz (550gr) each. They are perfect individual servings (with a snack leftover). If you get larger birds one may be enough; you could cut it in half before cooking, if you like.

Brined and Grilled Cornish Hens (Poussin, little chickens)

2 Cornish game hens or poussin (little chickens), depending on size           575gr, 20.3oz each
Brine:
3 cups very cold water
1 cup ice cubes app.
1/4 cup rock, sea or kosher salt
1/4 cup sugar
1/4 cup white wine tarragon vinegar
2 bay (laurel) leaves
2 cloves garlic
1 tbs juniper berries optional
Basting sauce:
2 tbs olive oil          27gr, .95oz
1 tbs lemon juice           15gr, .53oz

Earlier in the day: At least 2 hours and up to 7 hours before cooking, mix water, salt, sugar and vinegar in a deep bowl. Stir until sugar and salt are dissolved. Peel garlic and smash with the flat of the knife. Add garlic, bay leaves and juniper berries (if using). Add ice and hens, making certain that the hens are covered as best you can. The tend to float..... Cover and refrigerate, turning occasionally, until ready to cook.
Dinner: Remove chicken and allow to air dry for 15 minutes (or up to 30). Discard the brine.
Mix olive oil and lemon juice. Cook hens on barbecue grill over indirect heat (either charcoal or gas), covered, for 45 - 60 minutes, depending on size, or until done. Start basting after about 15 minutes and baste 2 or 3 times. Poultry is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. The legs will also wiggle freely and the hens will be a lovely golden brown.
Or they can be baked in a shallow roasting pan in a 400F oven for 45 - 60 minutes, until done. If baking, start basting immediately.

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Entire recipe / per serving, 4
Calories:    2420 / 1210
Total Carbohydrates:    .5 / .25
   Dietary Fiber:    0 / 0
Total Fat:    176 / 88
Saturated Fat:    47 / 23.5
Cholesterol:    1162 / 581
Protein:    198 / 99
Calcium:    126 / 63
Sodium:    703 / 351.5

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

Note: Nutrition info assumes 50% of marinade is eaten and none of the brine.

Note 2:  We really don't each eat a whole one.... but sometimes we come close.  It was easiest to ere on the side of the entire bird than on half.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Crab Louis on Avocado Slices

There were 2 diet challenges we faced after V had his pancreas removed (making him in instant Type 1 diabetic):

We had to monitor carbs - which meant that I often had to find lower carb alternatives for the starters we do on the weekends.

He had to increase his calorie intake as he has a hard time keeping his weight up.

An interesting conundrum as you can see. 

One solution was to put avocado with everything - at least, for him.  I have no problem keeping MY weight up. 

Avocados are full of heart-healthy fats as well as lots of good vitamins and minerals.

And he loves them.....

Try to get crabmeat that is in lumps rather than shredded - if you can find it and it's reasonable. The better the crab, the nicer the salad.

Fresh, of course, would be better, but it's not readily available here.

Crab Louis on Avocado Slices

crab meat, 6oz , canned or fresh           125gr, 4.4oz, canned, 'blue', drained weight
4 tbs mayonnaise           59gr, 2oz, light
2 tbs ketchup            30gr, 1oz
2 tsp tarragon white wine vinegar           10gr, .35oz
1 tsp Worcestershire sauce           5.5gr, .19oz
1/4 tsp chili powder
2 tbs freshly snipped chives
1 tomato           250gr, 8.8oz
1 small avocado, pitted           136gr, 4.8oz

Drain the crab meat well and put into a bowl. Snip the chives and add 1 tbs to the crab. In another bowl mix the other 1 tbs chives, mayo, ketchup, vinegar, Worcestershire and chili powder. Add about half to crab and very gently mix - just barely. Add a bit more if you want to, but it should be just lightly dressed. Remove the pit from the avocado.  Fan the slices out on each of two plates. Slice the tomato and cut the slices in half. Arrange on the other side of the plates. Divide the crab and spoon into the center. Serve, with remaining dressing on the side. A few olives if you have them...

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Entire recipe / per serving, 2
Calories:    660 / 330
Total Carbohydrates:    44 / 22
   Dietary Fiber:    12 / 6
Total Fat:    43 / 21.5
Saturated Fat:    4 / 2
Cholesterol:    127 / 63.5
Protein:    32 / 16
Calcium:    190 / 95
Sodium:    1250 / 625

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Shrimp on Avocado Cream

2 years ago V snidely remarked on a, slightly overweight, friend's breakfast habits.

The friend had half an avocado, smashed, on tomato bread (Catalan specialty of toast rubbed with raw garlic and tomato), drizzled with olive oil, for breakfast every morning.

V said it was far too high in fat.

The friend said that it was all good fat.

Flash forward: 

The friend has lost weight - because he started walking in the mountains again.  He still eats the same breakfast.

V has lost weight because he had his pancreas removed, which makes it difficult to keep weight on.  He now eats avocados all the time... As well as all the other high fat foods he used to shun, just to keep his weight up

I just try to keep the fats of the healthy variety.

The is a knife and fork sandwich, modeled on the famous Smorbrod or open-faced sandwiches of the Scandinavian (and Austrian) countries. We have it as a First Course... But it would be perfect for a light lunch - or afternoon snack.

If you have Avocado Cream left - have it on toast for breakfast.

Shrimp on Avocado Cream

12 - 18 medium shrimp           175gr, 6oz
1 tbs butter           14.2gr, .5oz
1 tbs lemon           15gr, .53oz
1 tsp pepper
1 small ripe avocado           136gr, 4.8oz
1 tsp lemon juice            5gr, .17oz
4 tbs Greek or plain yogurt           75gr, 2.6oz
3 yellow cherry tomatoes           22gr, .8oz
3 red cherry tomatoes            22gr, .8oz
2 pieces whole-grain bread          56gr, 2oz
Olives and fresh basil for garnish (and eating)

Peel and de-vein shrimp if needed. Melt butter; add lemon and pepper. Toss shrimp with lemon butter. Cook on barbecue grill for 5 minutes or until done. Or sauté in nonstick skillet for same amount of time. Remove and set aside. Remove avocado from shell and put into a bowl. Add lemon juice and mash with a fork. Add the yogurt and mash with the avocado. Slice the cherry tomatoes in half. Toast the bread. Remove the crusts from the bread and allow to cool.
To assemble: generously spread the avocado cream on the toast. Artfully arrange shrimp and tomatoes, garnish and serve.

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Entire Recipe / per serving
Calories:    757 / 378.5
Total Carbohydrates:    46 / 23
   Dietary Fiber:    14 / 7
Total Fat:    45 / 22.5
Saturated Fat:    16 / 8
Cholesterol:    312 / 156
Protein:    49 / 24.5
Calcium:    257 / 128.5
Sodium:    622 / 311

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

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For more recipes check out my internet cook book:  Easy Gourmet Dinners

Barley, Risotto Style; Can one live without a Pancreas?

I'm being asked two questions lately.  Here are the answers:

1.  Yes, one can live without a pancreas.

Just like one can live with only one lung or only one kidney.

None of it is quite 'normal', concessions have to be made, pills swallowed, care taken.

But, one can live without a pancreas.

It's not so much that I didn't know that before.... I just never thought about it.

The pancreas produces digestive enzymes and insulin; all of which need to be replaced.

The enzymes are in pill form; the insulin is injected.

Both need to be taken before eating, every time.

The first so the stomach can break down the food into a usable form; the second so the body can use it properly (control the glucose in the blood).

Pancreas transplants do happen but, because of a low success rate, are not considered a good course of treatment.

2.  Pancreatic cancer is so deadly because it is rarely found at an early enough stage to treat; not because it targeted the pancreas.

There are usually no symptoms until it has metastasized into other organs.  By that time, it's too late to treat by removing the pancreas.

Any other questions?  Ask, and I'll track down an answer.

And, I promise I will soon get off my barley bandwagon.

I was just so depressed when I found out the Arborio rice is not the, ahem, preferred rice for people with Type 1 Diabetes. 

Yes, I know, a diabetic can eat any food they want as long as they control the portion size and plan for it, but, some foods are best left in the 'once in awhile' category.

Like Devil's Food Cake.

And Risotto - made with the proper risotto rice (Arborio being one of them).

Barley 'Risotto' Style

I used quick-cooking barley (15 minutes) and it worked, perfectly

1 tbs butter
2 green garlic or (or 1 small leek plus 1 clove of garlic)
1/2 cup barley
1/4 (60ml) cup white wine
3/4 (200ml) cup chicken stock (you may need a bit more to keep it creamy - depending on your barley)
1/4 (1oz, 30gr) cup fresh Parmesan cheese, grated

Melt butter over medium-high heat in small saucepan. Add garlic/leek and sauté for 2 minutes. Add barley, wine, stock and bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally. All stock will be absorbed. Stir in cheese. Remove from heat and serve. It should be loose and creamy, if not add a bit more stock.

As time goes on, I'll be expanding my Barley Risotto recipe, adding meat, seafood, vegetables.... If you insist, I'll share.

To find the silver lining: the frequent stirring is not necessary.