Preparing For Your Holiday Meals

HOUSTON – Chef Adrian Perez with Complete Eats shares some recipes to freshen up your holiday menu.

Cornish Hens

2 Cornish Hens

4 tbsp Ghee or Classic Butter

4 tbsp Garlic Powder

1 tbsp Sea Salt

1 tsp Black Pepper

4 Sprigs Rosemary

4 Sprigs Thyme

2 sage stems with leaves



Toasted Chile Pecans

2 cups pecan halves

1 tbsp ghee or butter

1 tsp sea salt

2 tsp chili powder

2 tsp cumin


Whisky Poblano Cranberry Relish

1/2 cup red onion - diced

1 small poblano-diced 

1 1/2  cups dried cranberries

1/2 cup orange bell pepper

1 cup Pecan Whisky

1 tbsp coconut oil, grape-seed oil, or ghee

1 tbsp honey

1 tsp brown sugar

1 tsp sea salt


Caramelized Lime Sweet Potatoes

2 large sweet potatoes - cubed

1/2 cup ghee or butter, or grape-seed oil

1/2 tbsp sea salt

1 tbsp garlic powder

1 tsp black pepper

1 lime - juice and zest


Heat a skillet on medium low heat. Add tbsp ghee or butter, and toss pecans in oil. Toast, mixing every minute or so, for 4-5 minutes. Season with spices, toss, and set aside to cool and dry, for later use. Wipe skillet clean, and add coconut oil or other oil of choice to begin cranberry relish. Soak cranberries in whisky in a small bowl. Heat your skillet on medium heat for 1 minute with oil, add onion, bell pepper, poblano and saute for 2-3  minutes. Add soaked cranberries, and saute another 2  minutes. Add brown sugar, honey and sea salt, set aside. 

Pre-heat oven to 350. Rub butter or ghee under skin of hen breast and all over. Mix spices all together and season evenly inside and out of hen. Stuff cavity with fresh herbs. 


Apple Moscato Spritzer

1 bottle your favorite Moscato (add 2 cups vodka in addition for stronger mix)

6 cups apple cider or sparkling cider

1 large envy apple-sliced

Zest of 1 orange-long slices

6 cinnamon sticks

6-8 mint leaves


Mix all ingredients and serve chilled.