Roasted Hen and Fire Grilled
Escarole, Red Onions, Black
Olives and Preserved Lemons
Salsa
2 Cornish hens, split in half
1 preserved lemon
1 ½ cups black Moroccan olives
3 sprigs rosemary
2 cups red onions, julienned
4 garlic cloves
2 oz. white wine
2 tbsp. butter
1 tbsp. sugar
extra virgin olive oil
salt and pepper to taste
1. Place 1 tbsp. of sugar and 1 tbsp. of
salt in a food processor, add 4 cloves
of garlic and the needles of 1 sprig of
rosemary. Blend until all the ingredients are
finely chopped then remove and set aside.
You now have salamoia (pickling salt).
2. Prepare the birds by removing most of
their large bones; you should only leave
the legs and wings intact.
3. Season liberally with the salt mixture;
cover with film and place in the refrigerator
for at least 6 hours or overnight.
4. Preheat oven to 450°F.
5. Preheat a cast iron pan or a heavy duty
baking pan large enough to fit the hens. Add
butter and olive oil and place the birds in the
pan (skin side down).
6. Place in the oven and cook for 25
minutes.
7. Remove hens from oven and pan and
set aside on a rack while keeping them
warm. In the cooking pan add the onions
and cook at a low heat until tender. Add the
preserved lemons and olives and glaze with
white wine. Return hens to the pan skin side
up to preserve crispness.
escarole
2 heads escarole, cut in half and washed
olive oil
lemon juice
salt and pepper to taste
a
delicious
main dish
1. Preheat the BBQ to high heat, clean the
heads of lettuce and cut in half lengthwise
making sure to leave part of the root on so
that it will hold the lettuce together.
2. Season with salt and pepper then
sprinkle with olive oil and lemon juice while
making sure to coat the lettuce well. Drain
excess oil and place on the grill. Cook for a
minute then turn them and cook for another
two minutes. Remove from the fire and
serve immediately.
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