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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 minutes 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.
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.
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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