I was shopping in an antique store the other day, when I spied this book, A Return to Sunday Dinner, by Russell Cronkhite. I thought, how ironic since I write a blog called Southern Sunday Dinner. I had to get a closer look at what Chef Cronkhite made for his Sunday Dinner.

I took the book to bed to peruse the recipes a few nights after purchasing. One recipe in a chapter called,  Along the King’s Highway,  really caught my attention. But, before I tell you about that, I must tell you that this chapter is about the Spanish and Mediterranean heritage foods in El Camino Real, California. According to the book, the King’s Highway, also known as the mission road, “winds its way from San Diego to Sonoma, with 600 miles of road, marked by mission bells in concrete and cast iron”. I’ve actually traveled this road, and I must say that I remember how pretty the scenery was back in the late nineteen eighties.

Now, to the food again. The recipe, Game Hens and Rice with Olives and Almonds, really caught my attention. Game hens are marinated in oil, garlic and herbs for 24 hours, and then cooked over rice that has been seasoned with onions, garlic, olives, and almonds. It was true to the sound, too. I cooked it and it was delicious. It was so good that I can’t wait to make it for a crowd. It reminded me, slightly, of a rustic dish influenced more by the Basque region of France.

I made the recipe for one, but I am going to repeat Chef Cronkhite’s recipe here for six, and hope that he won’t mind, because I would also say to you that you should buy this book if you like to eat good food. I added steamed haricots verts tossed with butter and nutmeg, and sweet tomatoes, cut in half and drizzled with Italian dressing. Here you go. Good eating here. I had a glass of Riesling, and it was a good complement to the food.

Game Hens and Rice with Olives and Almonds

Marinade:

1/4 cup olive oil

2 cloves garlic, minced

1 tablespoon, fresh chopped oregano

1 tablespoon fresh chopped sage

1/2 teaspoon crushed red pepper

1 tablespoon cracked white peppercorns

6 whole game hens, 18 to 20 ounces each

3 small lemons, halved

3 small onions, halved

6 sprigs fresh oregano

Make the marinade: Combine the olive oil with the garlic, oregano, sage, crushed red pepper and white peppercorns in a small mixing bowl.

Marinate the game hens: Trim and discard the wing tips from each hen. Evenly spread the marinade all over the outside and inside of each hen. Insert half a lemon, half an onion and a sprig of oregano inside each game hen, then tie their legs together with kitchen twine. Place the hens in a ceramic dish, cover and refrigerate for 24 hours.

Game Hens and Rice

Coarse salt for seasoning

1/4 cup olive oil

1 1/2 cups long grain or basmati rice (I used jasmine)

1/2 cup slivered almonds

6 whole cloves garlic

3 small onions, quartered

3 cups chicken broth

1/2 cup pitted black olives

1/2 cup pitted green olives

1 bay leaf

First- remove the hens from the refrigerator about 20 minutes before they’re to be browned and season with coarse salt. Preheat the oven to 325 F.

Second- heat the olive oil over medium heat in a large ovenproof skillet or Dutch oven. Working in 2 batches, brown the game hens evenly until they are golden, 4 to 5 minutes on each side, for a total of 16 to 20 minutes. Return the cooked hens to the ceramic dish.

Third– add the rice, almonds, garlic and onions to the skillet or Dutch oven. Saute the mixture, stirring often, until the rice and almonds are beginning to brown and the garlic has begun to caramelize, 4 to 5 minutes. Pour in the chicken broth and stir; then add in the black olives, green olives and the bay leaf.

Fourth- place the game hens on top of the rice and cover with a tight fitting lid. Transfer to the preheated oven and bake until the juices run clear, the rice is tender, and a meat thermometer register 160 degrees when inserted between the leg and the thigh, 40 to 45 minutes.

Fifth– when the game hens are fully cooked, remove the kitchen twine. Mound the rice on a platter and arrange the hens around it.

Caveat- my plate does not look as good as the picture in the book. I cooked one game hen that I had purchased at Whole Foods. When it came out frozen, it looked like a small chicken that had been flattened out. So, take a look at the hen when it comes out at the butcher counter, or better yet, buy the hens frozen and more uniform in size.