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      RECIPE TITLE "Grilled Cornish Hens with Warm Potato and Portobello Salad Recipe"
    Source: Food & Wine,
    Courtesy of Cooking.com

    yieldsServes 4 time---difficultyeasy

      RECIPE INGREDIENTS

    1 3/4 pounds Yukon Gold potatoes
    1 1/2 pounds Portobello mushrooms, stems removed
    1/4 cup vegetable oil
    Salt and freshly ground pepper
    2 Cornish hens (about 1 1/4 pounds each), halved lengthwise, backbones
    Removed 1/2 cup chopped flat-leaf parsley
    1/3 cup olive oil
    2 garlic cloves, minced
    1 tablespoon white wine vinegar

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      RECIPE METHOD

    Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat and cook until tender, 25 to 30 minutes. Drain.

    Meanwhile, light a grill or preheat the oven to 500 degrees F. Brush the Portobellos with 2 tablespoons of the vegetable oil and sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Grill the mushrooms or roast them on a baking sheet, turning once, for about 15 minutes, or until browned and cooked through.

    Brush the hens with the remaining 2 tablespoons of vegetable oil and sprinkle them with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Grill over moderate heat or roast in the oven on a large rimmed baking sheet for 12 minutes. Turn and cook for about 12 minutes longer, or until the juices run clear when a thigh is pierced.

    Peel the potatoes. Slice the potatoes and mushrooms 1/4 inch thick and transfer to a large bowl. Add the parsley, olive oil, garlic and vinegar and season with salt and pepper. Toss gently but thoroughly. Mound the salad on plates and top each serving with 1 of the hen halves.

    Recipe reprinted by permission of Food and Wine. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 792 Fat: 42g Carbohydrates: 40g
    Cholesterol: 258mg Sodium: 212mg Protein: 63g
    Fiber: 5g % Cal. from Fat: 48% % Cal. from Carbs: 20%

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