Cornish Game Hens With Orzo Risotto And Grilled Zucchini Recipes

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TUSCAN GRILLED CORNISH HENS



Tuscan Grilled Cornish Hens image

Provided by Ina Garten

Categories     main-dish

Time 4h40m

Yield 4 servings

Number Of Ingredients 10

2 Cornish hens, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Fleur de sel, for serving

Steps:

  • Sprinkle the Cornish hens with 1 teaspoon salt on each side.
  • Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
  • When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
  • Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
  • Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.

CORNISH GAME HENS WITH SAFFRON, OLIVES, AND LEMON CONFIT



Cornish Game Hens with Saffron, Olives, and Lemon Confit image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 9

1 teaspoon ground ginger
1 teaspoon saffron
1/2 cup olive oil
1 medium onion, chopped
1/2 teaspoon chopped garlic
2 cups water
2 Cornish game hens, split (approximately 3 pounds total)
2 halves lemon confit (also known as preserved lemon), chopped, for garnish
15 olives, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix the ginger, saffron, olive oil, onion, and garlic together. Heat a large saute pan over medium-high heat. Add the oil mixture and cook until the onions soften, about 8 minutes.
  • Carefully add 2 cups of water to the mix and bring to simmer. Add the hens, skin side down into and cook for 10 minutes at a very low simmer. Remove only the hens to a baking dish, keeping the sauce warm over a low heat. Put the hens in oven and bake until it is cooked through, about 45 minutes. Serve on warm plate, hens first, then garnish with lemon and olives. Pour reserved sauce over hens.

GRILLED CORNISH GAME HENS



Grilled Cornish Game Hens image

This recipe is great for summertime grilling. Game hens will melt in your mouth.

Provided by Suzanne

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 5h15m

Yield 4

Number Of Ingredients 11

½ onion, chopped
2 cloves garlic, peeled and chopped
1 cup lemon juice
½ cup olive oil
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 tablespoon pepper
1 teaspoon celery salt
1 teaspoon salt
4 (1 1/2 pound) Cornish game hens

Steps:

  • In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

Nutrition Facts : Calories 871 calories, Carbohydrate 8.5 g, Cholesterol 302.4 mg, Fat 69.2 g, Fiber 0.9 g, Protein 52.1 g, SaturatedFat 15.4 g, Sodium 1124.2 mg, Sugar 2.3 g

CORNISH GAME HENS WITH RICE STUFFING



Cornish Game Hens with Rice Stuffing image

My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.

Provided by MOMMYCOFFEY

Categories     100+ Everyday Cooking Recipes

Time 2h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2 Cornish game hens
salt to taste
¼ cup melted butter

Steps:

  • Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
  • Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 11.3 g, Cholesterol 128.9 mg, Fat 32.3 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 15.8 g, Sodium 1341.1 mg, Sugar 0.7 g

GRILLED CORNISH HENS



Grilled Cornish Hens image

I like experimenting with different foods and adapting them to my own tastes. These hens are one of my specialties, an entree I concocted by combining a few different recipes. The moist meat has a pleasant grilled flavor that's accented with cloves and ginger.-David Baruch, Weston, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup butter, softened
2 green onions, finely chopped
2 tablespoons minced fresh parsley
2 tablespoons grated fresh gingerroot
3 garlic cloves, minced
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 Cornish game hens (20 to 24 ounces each)

Steps:

  • In a small bowl, combine the butter, onions, parsley, ginger, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. , Rub mixture under the skin and over the top of each game hen. Sprinkle remaining salt and pepper inside the hen cavities. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place hens breast side up over drip pan; grill, covered, over indirect medium heat for 45-60 minutes or until a thermometer reads 180° and the meat juices run clear.

Nutrition Facts : Calories 803 calories, Fat 60g fat (21g saturated fat), Cholesterol 381mg cholesterol, Sodium 855mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 60g protein.

CORNISH GAME HENS WITH SWEET-POTATO RISOTTO AND CRANBERRY SAUCE



Cornish Game Hens with Sweet-Potato Risotto and Cranberry Sauce image

Categories     Cheese     Rice     Bake     High Fiber     Cranberry     Sweet Potato/Yam     Fall     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

1 cup sugar
1 cup water
1 cup cranberries
1/4 cup ruby Port
2 Cornish game hens, halved lengthwise
2 tablespoons (1/4 stick) butter
1 pound yams (red-skinned sweet potatoes), peeled, cut into 1/2-inch pieces
1 onion, chopped
1/4 teaspoon minced peeled fresh ginger
2/3 cup arborio rice or medium-grain rice
1/4 cup dry Riesling wine
2/3 cup mascarpone cheese*
1/4 cup walnuts, toasted, chopped
1/4 cup chopped fresh parsley
1 teaspoon grated orange peel

Steps:

  • Bring first 4 ingredients to simmer in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until reduced to 1 cup, stirring frequently, about 20 minutes. Puree sauce in processor. Strain into small bowl. (Sauce can be made 1 day ahead. Cool, cover and chill.)
  • Preheat oven to 400°F. Place game hens, cut side down, on small baking sheet. Sprinkle with salt and pepper. Bake 30 minutes. Increase oven temperature to 450°F. Continue baking until juices run clear when thickest part of thigh is pierced, about 20 minutes longer.
  • Meanwhile, melt butter in heavy large skillet over medium-high heat. Add yams, onion and ginger; sauté until yams are tender, about 15 minutes. Remove from heat. Cook rice in small saucepan of boiling salted water until just tender but still firm to bite, stirring frequently, about 15 minutes. Drain rice. Add rice to yam mixture in skillet. Add Riesling and stir over low heat to blend. Add mascarpone and stir to melt. Season with salt and pepper.
  • Rewarm sauce. Spoon risotto onto plates. Top with hen. Sprinkle with nuts, parsley and orange peel. Drizzle sauce around risotto.
  • *Italian cream cheese, available at Italian markets and many supermarkets. If unavailable, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoons sour cream. Use 2/3 cup mixture for the recipe.

OREGANO CORNISH GAME HENS



Oregano Cornish Game Hens image

Got this easy recipe from a friend of mine who loves game hens so I thought I would post it here for you to try sometime. i like these, but don't make them as often as I could/should.

Provided by OzMan

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 17

4 Cornish hens (approx. 1 lb. each)
1 tablespoon olive oil
salt
black pepper
oregano, to taste
1/4 cup butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cups small white bread cubes
1/2 teaspoon dried oregano leaves
1/4 teaspoon celery salt
1 dash black pepper
1 tablespoon water
1/2 cup water
2 tablespoons butter
salt
pepper

Steps:

  • Remove bags of liver and neck from hens, rinse hens and pat dry.
  • Rub skins with oil.
  • Season hens inside& out with salt,pepper and oregano, set aside.
  • Stuffing:.
  • Make stuffing by heating butter till bubbly (do not burn).
  • Add onion and celery and cook for 1 minute.
  • Stir in bread cubes, oregano, celery salt, pepper and water.
  • Loosely stuff each hen with 1/4 of the stuffing.
  • Place stuffed hens in a roastin pan and cook at 450 degrees for 20 minutes.
  • Reduce heat to 350 and roast for another 30 to 40 minutes or until juices run clear when thigh is pricked with a fork.
  • Place on warm serving platter.
  • Sauce:.
  • Skim off exces fat from juices in pan, add water and butter.
  • Simmer for 2 miutes, season to taste and serve with hens.

Nutrition Facts : Calories 465.5, Fat 28.6, SaturatedFat 13.4, Cholesterol 263.3, Sodium 291.3, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 48.2

GRILLED MEDITERRANEAN CORNISH GAME HENS



Grilled Mediterranean Cornish Game Hens image

Wow, these look fantastic and taste as good as they look! Serve with Grilled Pita Salad for a great meal straight from the barbeque! From Woman's Day magazine,1999.

Provided by Sharon123

Categories     Poultry

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon sugar (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 (1 1/2 lb) Cornish hens, halved, backbone removed with kitchen shears
lemon wedge

Steps:

  • Mix spices in a small bowl.
  • Rub all over hens and grill immediately, or cover airtight and refrigerate up to 24 hours.
  • Heat barbecue grill.
  • Place hens, skin side down, 4 to 6 inches above heat source.
  • Grill 20 to 30 minutes, turning once, until meat is opaque near the bone and juices run clear when thigh is pierced.
  • Serve with lemon wedges.
  • Enjoy!

ROAST CORNISH GAME HEN WITH SPRING VEGETABLES



Roast Cornish Game Hen with Spring Vegetables image

Categories     Wine     Poultry     Vegetable     Roast     Quick & Easy     High Fiber     Dinner     Fennel     Leek     Carrot     White Wine     Spring     Anniversary     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2; can be doubled

Number Of Ingredients 7

1 large fresh fennel bulb, trimmed, thinly sliced
1 large leek (white and pale green parts only), thinly sliced
1 1/2 cups peeled baby carrots
2 teaspoons dried thyme
1 1/2 tablespoons olive oil
1 1 1/2-pound Cornish game hen, halved lengthwise
1/2 cup dry white wine

Steps:

  • Preheat oven to 500°F. Combine fennel, leek, carrots, 1 teaspoon thyme and 1 tablespoon oil in 13 x 9 x 2-inch glass baking dish; toss to coat. Sprinkle with salt and pepper. Brush hen halves with remaining 1/2 tablespoon oil; sprinkle with 1 teaspoon thyme, salt and pepper. Arrange hen halves atop vegetables. Roast 15 minutes.
  • Pour wine onto vegetables in dish. Continue to roast until vegetables are tender and hen is cooked through, stirring vegetables occasionally, about 8 minutes longer. Serve hen with vegetables.

CORNISH GAME HENS, WITH ORZO RISOTTO AND GRILLED ZUCCHINI RECIPE



Cornish Game Hens, With Orzo Risotto And Grilled Zucchini Recipe image

Provided by á-174942

Number Of Ingredients 33

ORZO RISOTTO:
1 cup olive oil
1/2 cup lemon juice
2 tablespoons minced garlic
1 tablespoon lemon zest
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 tablespoon chopped parsley
1 pinch crushed red pepper
2 Cornish game hens - (abt 1 1/4 lbs ea)
4 bricks wrapped in
aluminum foil
1 tablespoon Essence (see Bayou Blast recipe)
1 teaspoon salt
1/2 teaspoon freshly-ground white pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 pound orzo (rice-shaped pasta)
1/2 cup small dice onion
5 1/2 teaspoons garlic minced
1/2 cup dry white wine
4 cups chicken stock kept hot in a
saucepan on the stove-top
1/2 teaspoon salt
1/4 teaspoon freshly-ground white pepper
2 tablespoons parsley
1/4 cup grated Parmesan
2 tablespoons butter
GRILLED ZUCCHINI:
2 zucchini - (abt 12 oz ea) quartered lengthwise
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons olive oil

Steps:

  • In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, and crushed red pepper. Mix to combine and set aside. Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heel of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast. Place in a 9- by 13-inch, non-reactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat. Preheat the oven to 500 degrees and preheat the bricks for 20 minutes. (Alternately, heat the bricks on the grill for 30 minutes.) Preheat a grill to medium heat. Remove the birds from the marinade and season on both sides with the Essence, salt, and pepper. Place the birds, breast-side down, on the grill. Place 2 bricks on each bird to cover completely and flatten. Cook for 5 minutes, turn at a 90 degree angle and cook, for 5 minutes. Remove the bricks and turn the birds. Cook on the second side for 2 minutes, then turn 90 degrees and cook for an additional 2 minutes. Remove from the grill, place on a cutting board and let rest for 5 minutes. Cut each bird in half lengthwise. Serve with the Orzo Risotto and Grilled Zucchini. For the Orzo Risotto: In a 2-quart saucepan set over a medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and toast lightly, about 3 minutes. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan. Once the wine has nearly evaporated, add 2 cups of the stock, stirring constantly until the stock has evaporated, about 5 minutes. Add the remaining 2 cups of stock, the salt, and white pepper, and cook until it has been absorbed by the orzo. Add the parsley and stir to blend. Remove the pan from the heat and add the cheese. Stir in the butter and adjust the seasoning, to taste. For the Grilled Zucchini: Place zucchini, salt, pepper and olive oil in a large mixing bowl and toss well to evenly coat. Place on a grill over low heat and cook, turning, for 3 to 4 minutes. This recipe yields 4 servings.

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From wenthere8this.com


GRILLING CORNISH HENS ON GAS GRILL RECIPES - STEVEHACKS
Sep 11, 2021 · Grill the Cornish Hen. Preheat the grill to 350 degrees on direct heat. Place the hen over direct heat with the skin side up for 15 minutes. Turn the hen over and grill skin side down for 15 more minutes. The hen is fully cooked when the temperature of the thickest part reaches 165 degrees.
From stevehacks.com


CORNISH GAME HENS, COOKED UNDER A BRICK, WITH ORZO …
Place 2 bricks on each bird to cover completely and to flatten the birds down against the grill. Cook for 5 minutes, then turn the birds at a 90 degree angle and cook, for an additional 5 minutes. Remove the bricks and turn the birds over. Cook on the second side for 2 minutes, then turn 90 degrees and cook for an additional 2 minutes, or until the birds test done using a thermometer. …
From emerils.com


CORNISH GAME HEN DINNER - CTV
In a large Dutch oven, heat 4 tablespoons (60 ml) olive oil over medium-high heat. Add the eggplant, season with salt and sear 1-2 minutes without moving, until starting to brown. Remove onto a plate and set aside. Break apart a single 4-ounce (113 g) merguez sausage and crumble the meat into the hot Dutch oven.
From more.ctv.ca


CORNISH GAME HENS AND ORZO PASTA PART 2 - MARTHA STEWART
Emeril makes a risotto of orzo pasta to accompany the game hens. He removes the game hens and completes the risotto. He roasts zucchini. New This Month . Food. Breakfast & Brunch Recipes . Lunch Recipes. Dinner Recipes. Appetizers & Snacks ...
From marthastewart.com


CORNISH GAME HENS, COOKED UNDER A BRICK, WITH ORZO RISOTTO AND …
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. In a 2-quart saucepan set over a …
From plain.recipes


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