By Gav Martell of Grill Interrupted

There are times when going out for a fancy meal just isn’t in the cards. The sitter canceled, the kids are sick, the budget won’t allow it, your spouse is on-call, the forecast is for 3 feet of snow…

This Moroccan inspired Cornish hen recipe is perfect to pull out when heading out the door just isn’t in the cards. It’s elegant, easy, & delicious. Light a candle, dim the lights, play some music, and enjoy the best date night you never went out for.

The cinnamon and cumin intertwine in this dish, collaborating together on an aromatic trip to North Africa.

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Moroccan Couscous Stuffed Cornish Hens with Moroccan Carrot Salad

Serves: 4

Ingredients:

1/4 cup slivered almonds
1/2 cup chicken broth
1/4 cup sun dried tomatoes, chopped
Salt and pepper, to taste
1/2 cup couscous
1/2 tablespoons margarine
2 1/2 teaspoons honey
1/4 teaspoon ground cinnamon
2 Cornish hens
1 tablespoon cooking oil
3 tablespoons water

Moroccan Carrot Salad (recipe below)

Preparation:

1. Heat the oven to 350 degrees F. On a cookie sheet, toast the nuts in the oven until golden brown, 5 to 10 minutes. Raise oven to 425 degrees F.
2. In a small saucepan bring the broth, sundried tomatoes, and 1/4 teaspoon salt to a simmer over Medium-High heat. Remove from the heat and stir in the couscous. Cover and let sit for 5 minutes.
3. Fluff couscous with a fork. Add the almonds, 1/2 tablespoon of the margarine, 1 1/2 teaspoons of the honey, the cinnamon, and salt & pepper to taste.
4. Fill the cavities of the hens with the couscous mixture. Twist the wings behind the backs of the hens and tie the legs together with string.
5. Put the hens, breast side up, in a small roasting pan. Coat the hens with the oil and season with salt and pepper.
6. Roast the hens for 25 minutes. Baste them with the pan juices and drizzle with the remaining 1 teaspoon honey. Continue roasting until done, about 15 minutes longer.
7. When the hens are done, transfer them to a plate and allow to rest for 5 minutes.
8. In a frying pan take the juices and scraping from the roasting pan and add the water. Cook over medium heat, and allow to reduce, about 3 minutes. Season with salt and pepper to taste.
9. Cut the hens in half and serve with the couscous stuffing , au jus and Moroccan Carrot Salad.

Moroccan Carrot Salad
Adapted from Food Network

Ingredients:
6 to 8 medium carrots, peeled and sliced
2 cups water
1/4 teaspoon cayenne pepper
3 teaspoons ground cumin
1 tablespoon honey
3 teaspoons fresh lemon juice
1/3 cup olive oil
1/4 cup mint leaves, washed and chopped

Preparation:

1. Bring water to a boil over High heat. Add carrots, cover and simmer until just tender, about 6 minutes.
2. In a medium sized bowl, mix cayenne, cumin, honey and lemon juice. Whisk in olive oil. Drain excess water (if any) and toss warm carrots with vinaigrette. Season with salt and pepper, and garnish with mint. Serve warm or at room temperature.

By Jason Mayo of Outnumbered

I am not a breakfast in bed type of guy. It’s uncomfortable. It doesn’t make any sense to me. It never has. Why the hell would anyone want to eat a stack of flapjacks and a pound of bacon, while lying horizontal under the covers? It’s bad enough I find remnants of Goldfish crackers under my pillow. I don’t need maple syrup stuck to my sheets. It also makes the room smell and it gives me a headache. Oh and there’s no place to put the Orange Juice either. Please don’t bother.

I don’t carry a ton of cash on me. It’s not my nature. I usually have less than $10 on my person at any given time. I’m also not allowed to use the ATM without my wife yelling at me. Maybe the two have something to do with each other. For whatever reason, please refrain from buying me any sort of money clip or wallet. I don’t care if it has a silk screen of my favorite team’s logo on it. Not interested.

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By Emily Cassee from Not That You Asked…

I think I have probably earned a reputation as a crappy gift giver. And not because I give awful, thoughtless, insensitive gifts, but because I rarely give gifts at all. I happen to be a SENTIMENTAL gift-giver, to a fault, so when a special occasion passes by and a friend receives nothing from me, it’s not because I forgot. On the contrary, it’s likely because I have BEEN looking for the perfect thing for SIX ENTIRE MONTHS and still haven’t found anything remotely good enough. I am particular and picky and I do not want to give you another room-cluttering trinket or ill-fitting pair of gloves just so I can say I gave you something.

Ahem. Sorry for getting all personal on you, there.

But let’s be honest, sometimes Sentimental Gifts can border on… well, being kind of… cheesy. Especially when we’re talking about guys. But here are a few ideas that – while technically more  personal than a new tie or another pair of cufflinks – won’t make you roll your eyes or gag, either. (And if they do, DON’T TELL ME, please.)

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The seasonings can be found in pork dishes all over Spain, and the paprika gives this marinade a very attractive red color.  Pork’s mild flavor is usually appealing to kids, and this particular preparation is friendly enough for little people, but interesting enough for big people.  It’s a good company dish, too, served over couscous or rice, and it’s fun to grill up a bigger piece of meat.  Allowing it to sit lets it finish cooking, and also allows the meat to reincorporate the juices.  Leftovers make nice sandwiches, and if you’re a chutney fan, this is a good place to use it!

Ingredients

• 3 cloves finely minced garlic
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon sweet paprika
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 1 1/2 pounds boneless pork loin (sometimes these come in two pieces, which is fine)

Directions
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