Chicory coffee glazed game hen with giardiniera cabbage
Coffee
This dinner was inspired by the last meal my husband and I ate in New Orleans, a lunch (complete with 25 cent martinis!) at Commander's Palace. I enjoyed a whole roasted quail in a chicory glaze and stuffed with boudin sausage, over a bed of cabbage (here I spice mine up with a veggie medley inspired by the muffaletta condiment, giardiniera). We always bring a food souvenir home from vacation, so I made this with my Cafe Du Monde coffee. As fancy as this dish appears, it is on the table in under 45 minutes as the smaller game hens are quick cooking, especially after spatchcocking. Enjoy!
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