RECIPE TITLE "Grilled Cornish Hens with Warm Potato and Portobello Salad Recipe"
Source: Food & Wine,
Courtesy of Cooking.com
Serves 4 ---easy
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
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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