Grilled Cornish Hens with Warm Potato and Portobello Salad
- SERVINGS: 4
We prefer to use extra-virgin olive oil in the salad, but if the one on your shelf is so powerful that it would overwhelm the potatoes, mix it half and half with a less exalted olive oil.
- 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
- 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°. 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.
The clean taste of a Chardonnay-based Mâcon-Villages from Burgundy will highlight the Cornish hens and potatoes.
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Congratulations to Mei Lin, winner of Top Chef Season 12.