Grilled Cornish Hens with Warm Potato and Portobello Salad

Ingredients

1. 1 3/4 pounds Yukon Gold potatoes
2. 1 1/2 pounds Portobello mushrooms, stems removed
3. 1/4 cup vegetable oil
4. Salt and freshly ground pepper
5. 2 Cornish hens (about 1 1/4 pounds each), halved lengthwise, backbones removed
6. 1/2 cup chopped flat-leaf parsley
7. 1/3 cup olive oil
8. 2 garlic cloves, minced
9. 1 tablespoon white wine vinegar

1. 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.
2. 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.
3. 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.
4. 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.