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Grilled Cornish Hens (Poussin) with Spicy Rub
Grilled Potato and Onion Salad
Roasted Radishes
Menu Plan for the week of May 31, 2013: Day 2 Recipes
Grilled Cornish Hens (Poussin) with Spicy Rub
Grilled Potato and Onion Salad
Roasted Radishes
Cooking time: 55 minutes for menu Cooking schedule: see below for instructions
We're getting a tiny bit spicy with the rub for the hens - adjust according to taste. Leftovers go in the salad on Sunday. If you've never tried roasted radishes you may be in for a surprise. They lose the heat and turn slightly sweet. I did them in the oven but you could toss them on the grill, as well.
Grilled Cornish Hens (Poussin) with Spicy Rub Time: 45 - 60 minutesCooked over indirect heat with a spicy rub gives these hens a crisp, flavorful skin. Both the dry mustard and pepper add a bit of heat.
2 Cornish game hens or poussin (little chickens)
1 tbs olive oil
1 tsp chili powder
1 tsp paprika
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp finely ground black pepper
Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping. Rub birds with olive oil. Mix all remaining ingredients together and sprinkle over birds. Pat into place with the back of a spoon or a spatula. (Using your hands would remove too much of the rub.)
Cook hens on barbecue grill over indirect heat, covered, for 45 - 60 minutes or until done. Chicken is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife.
Or they can be baked in a shallow roasting pan in a 400F oven for the same amount of time - until done.
When done, remove from heat, cut string and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy). Serve whole or cut each bird in half.
If you can get large, sweet onions, like Vidalia, they would be great here. I used 2 red onions, also good! We used the same basket that we use for hamburgers. If you don't have a basket, use a mat or grill pan. It all gets very light and very crisp!
2 medium potatoes
1 large sweet onion or 2 smaller red onions
1 tbs Dijon-style mustard
1 tbs red wine vinegar
1 tbs olive oil
1 tsp sugar
Slice potatoes and onions thickly, 1/3" (1cm). Put the sugar, vinegar, mustard and oil into a bowl and mix well. Brush or spoon mixture onto both sides of the potatoes and onions. Lay them flat in a hinged grill basket or into the trusty pan you use to grill vegetables. If using a basket grill 10 - 15 minutes per side, or until done, part of the time over direct heat. If using a grill pan start over direct heat for about 10 minutes, turning after 5. Then move to indirect heat for 10 - 15 minutes, or until vegetables are tender and nicely browned. Serve.
Note: Could be roasted in 425F (210C) oven for 30 minutes, turning once.
Radishes are a root vegetable, so it's only logical that they can be cooked. They soften, lose the heat and get a bit sweet. Radish leaves are good in salads and omelets, too. Mine were the round, red and white variety.
1 cup whole radishes or more
1 tbs olive oil
sea salt for finishing
Trim radishes but leave whole. Toss with olive oil and put in a roasted dish just large enough to hold them easily. Roast, 400F (200C) for 15 minutes, Sprinkle with salt and serve.
Cooking Schedule: 55 minutes for menu |
Trim, slice onion; wash, slice potatoes |
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