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Menu Plan for Summer I: Week 11, Day 2
Grilled Cornish Hens with Spicy Rub
Potato and Chard Gratin
Cooking time: 70 minutes for menu Cooking schedule: see below for instructions
The little chickens are perfect for a single serving and any leftovers are perfect for snacks.
Grilled Cornish Hens (Poussin) with Spicy Rub
Total time: 60 minutes
Cooked 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.
Ingredients:
- 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
Instructions:
- 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.
Potato and Chard Gratin
Total time: 70 minutes
A simple, dish with few ingredients, this highlights the fresh taste of chard (Swiss Chard) in summer. Use a deep dish and pile it high. It wilts and compacts as it bakes. Add the cheese at the end or it all ends up on the foil. The top layer of potatoes looks a bit strange balancing on top of the chard, but it all comes together.
Ingredients:
- 2 medium potatoes (10oz, 300gr)
- 8oz (240gr) (Swiss) chard, stems and leaves
- 1/2 cup (4oz, 120ml) chicken stock
- 2 tbs chopped fresh parsley
- 2 tbs chopped fresh chives
- 2oz (60gr) cheese, Gruyère, Edam, Swiss
- 1 tsp olive oil
Instructions:
- Wash the chard and trim any bad bits.
- Stack the leaves together and fold over, the long way.
- Slice into thin strips, about 1/2" (1cm) using both leaves and stems.
- With a sharp knife thinly slice the potatoes.
- Snip herbs.
- Heat chicken stock.
- Lightly oil the bottom of a deep (1 1/2", 4cm) baking dish.
- Spread half of the potatoes in a layer on the bottom.
- Pile the sliced chard on top.
- Sprinkle with herbs.
- Drizzle the hot stock over the top and press down as best you can.
- Lay the rest of the potatoes over the top.
- Cover with foil and bake, 45 minutes, at 200C (400F).
- Slice cheese.
- Remove dish, uncover, lay the cheese over the top and return to oven for 15 minutes longer.
- Remove from oven and serve.
Cooking Schedule: 70 minutes |
Add chard, herbs to baking dish |
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