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Menu Plan for Summer I: Week 5, Day 2
Brined and Grilled Cornish Hens
Creamy Caper and Roasted Potato Salad
Green Beans with Tomatoes, Shallots and Basil
Cooking time: 60 minutes for menu, plus 10 earlier Cooking schedule: see below for instructions
I love brining meat before grilling. It does add a bit of salt, but I don't put any in the basting sauce, to compensate. The brine adds flavor and help keeps the meat moist. If you fix 2 larger birds, have the rest as leftovers for sandwiches or use in the salad next week.
Brined and Grilled Cornish Hens (Poussin, little chickens)
Total time: 60 minutes plus 10 earlier
The poussin that we get are very young chickens and weigh about 18oz (550gr) each. They are perfect individual servings (with maybe a snack leftover). If you get larger birds one may be enough; you could cut it in half before cooking, if you like.
Ingredients:
- 2 Cornish game hens or poussin (little chickens), depending on size.
- Brine:
- 3 cups very cold water
- 1 cup ice cubes app.
- 1/4 cup rock, sea or kosher salt
- 1/4 cup sugar
- 1/4 cup white wine tarragon vinegar
- 2 bay (laurel) leaves
- 2 cloves garlic
- 1 tbs juniper berries optional
- Basting sauce:
- 2 tbs olive oil
- 1 tbs lemon juice
Instructions:
- Earlier in the day:
- At least 2 hours and up to 7 hours before cooking, mix water, salt, sugar and vinegar in a deep bowl. Stir until sugar and salt are dissolved.
- Peel garlic and smash with the flat of the knife.
- Add garlic, bay leaves and juniper berries (if using).
- Add ice and hens, making certain that the hens are covered as best you can. The tend to float.....
- Cover and refrigerate, turning occasionally, until ready to cook.
- Dinner:
- Remove chicken and allow to air dry for 15 minutes (or up to 30).
- Mix olive oil and lemon juice.
- Cook hens on barbecue grill over indirect heat (either charcoal or gas), covered, for 45 - 60 minutes, depending on size, or until done.
- Start basting after about 15 minutes and baste 2 or 3 times. Poultry is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife.
- The legs will also wiggle freely and the hens will be a lovely golden brown.
- Or they can be baked in a shallow roasting pan in a 400F oven for 45 - 60 minutes, until done. If baking, start basting immediately.
Creamy Caper and Roasted Potato Salad
Total time: 30 minutes
Roasted potatoes, tossed with a creamy, Greek yogurt based dressing, makes an easy side dish for summer. Lots of fresh, garden herbs and capers brings this simple potato salad out of the ordinary.
Ingredients:
- 2 medium potatoes (about 10oz, 300gr total)
- 1 tbs olive oil
- 1 tsp paprika
- 2 tbs Greek or plain yogurt
- 1 tbs white wine tarragon vinegar
- 1 tbs salad olive oil
- 1 tbs capers
- 2 tbs snipped fresh chives
- 1 tbs snipped fresh basil
Instructions:
- Potatoes:
- Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way.
- Put oil and paprika into bowl and mix. Add potatoes and stir, coating thoroughly.
- Put them into an old metal pie plate or cake tin or foil barbecue container (or whatever) that you will never use for any purpose but the barbecue again.... and you should have one of these.
- Cook on barbecue (grill) for 25 - 35 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
- Or you can roast them in the oven. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
- Salad:
- Snip herbs.
- Put yogurt, vinegar and oil in a medium bowl and whisk well.
- Add capers and herbs and stir.
- When potatoes are done, add to dressing and stir to combine. Serve hot, warm or cold.
Braised Green Beans with Tomatoes, Shallots and Basil
Total time: 35 minutes
A perfect showcase for summer's bounty: Tender green beans braised with ripe tomatoes and finished with fresh basil! I often make enough to have the next day, cold.
Ingredients:
- 6oz (180gr) green beans
- 2 medium shallots (3oz, 90gr) shallots or 1 small onion
- 1 medium tomato, (5oz, 150gr)
- 1 tbs olive oil
- 2 tbs freshly snipped basil
Instructions:
- Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm).
- Thickly slice shallot.
- Roughly chop tomato.
- Snip basil.
- Heat oil in nonstick skillet over medium heat. Add shallot and sauté until tender and transparent.
- Add beans and tomato, cover, reduce heat to low and simmer 20 - 25 minutes, until beans are tender and done.
- If they start to dry out add a tbs of water or chicken stock.
- When beans are done, uncover, stir in basil and serve.
Cooking Schedule: 60 minutes plus 10 earlier |
Tidy up the kitchen, wash bowls |
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