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Cornish game hens 1 cup white wine vinegar 1/2 cup vegetable oil 2 tablespoons fresh rosemary leaves 2 tablespoons fresh orange juice 4 cloves garlic, peeled 1 egg 1 tablespoon Calabrian hot chili sauce, or more to taste 2 teaspoons grated orange zest 1 1/2 teaspoons kosher salt 1 anchovy fillet Add all ingredients to list
Directions
Prep
25 m
Cook
40 m
Ready In
5 h 10 m
Lay a game hen breast side-down on a work surface; use kitchen shears or a sharp knife to cut the backbone out of the game hen, cutting through each side of the bone from top to bottom. Remove the backbone. Use a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast side-up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat for remaining game hen.
Place white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. Pulse several times to combine; blend until marinade is smooth and creamy.
Place game hens into a resealable heavy plastic bag and pour in marinade. Squeeze out air, seal bag, and refrigerate at least 4 hours but preferably 8 hours to overnight.
Preheat grill for medium heat and lightly oil the grate.
Remove game hens from marinade, reserving marinade. Dry birds on paper towels. Season breast sides with salt.
Place game hens with breast sides down onto the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill 5 more minutes to make crosshatch grill marks.
Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F, about 35 more minutes. Flip hens breast sides down, brush once more with marinade, and cook with lid closed until marinade has glazed onto chicken, about 5 more minutes.
Transfer hens to a serving platter, let rest for about 5 minutes, and serve.

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We like to find the matzah

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(Fluffy and floaty)

INGREDIENTS

3/4 cup matzo meal
1 tsp baking powder
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp white pepper (optional)
3 large eggs
3 tbsp melted schmaltz (or substitute grapeseed oil)
1 tbsp minced fresh dill (optional)
3-4 quarts soup broth or salted water

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I

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For Passover I like to go to my cousins house but this year I am celebrating Passover in Mexico

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I like my matzah balls

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I like my matzoh balls soft and squishy

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I like very tasty matzo balls. My family makes them soft and salty.

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I, anonymous like my matza balls extra soggy topped with tabasco sauce and cheese

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I like my matzah balls

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My family comes over😝

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Favorite Passover tradition. Finding matzoh

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Favorite Passover tradition. Finding matzoh

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Chocolate matzah

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Chocolate matzah

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I mikaela Baum likes my matzah balls soft. my favorite tradition is finding the Afikomen
I, Kalyani Halsband, enjoy Passover foods like haroset. I prefer my matzah balls to be soft. My favorite Passover traditions are to search for the Afikomen and find it before anyone else does.
I, Jenna Benson, love my matzah balls soft and semi sweet. My favorite tradition is stealing the afikomen from the leader.

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Kugel is wonderful. Do you have other favorite sides? Maybe some that are really healthy?

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There weren't many ingredients for the Israelites as they wandered in the dessert. Find pictures and recipes with five ingredients or less.

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What are some of the favorite main courses at your Seder? Add pictures and recipes.

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Tell us how you like your matzoh balls - soft, firm, plain, with dill, etc. Add pictures, stories and recipes.

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Which appetizers are served at your seders? Deviled eggs? Share them with us - add stories, pictures and recipes?

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Write about what you enjoy about Passover...

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Write About Each of These Elements of the Seder
Plate. What does each symbolize?