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| Home>American>Grilling> Grilled Cornish Hens with Rice and Sicilian Butter |
 Method:Grilling
1. Formula
- 8 tablespoons butter, at room temperature
- 1/3 cup black olives, such as Kalamata, halved and pitted
- 2 teaspoons anchovy paste
- 1 tablespoon grated orange zest
- 2 teaspoons orange juice
- 2 cloves garlic, minced
- 1/4 teaspoon fresh-ground black pepper
- 2 (1 1/4 pound) Cornish hens, halved
- 2 tablespoons cooking oil
- Boiled or steamed rice, for serving
2. Nutrition Information
- Calories: 682 kcal
- Carbohydrates: 25 g
- Dietary Fiber: 0 g
- Fat: 52 g
- Protein: 24 g
- Sugars: 0 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Light the grill. In a food processor, puree the butter and olives with the anchovy paste, orange zest, orange juice, garlic, and pepper. With a rubber spatula, scrape the butter into a small bowl and refrigerate.
- Rub the hens with oil and cook over moderate heat for 12 minutes. Turn and cook until just done, about 12 minutes longer.
- Remove the hens from the grill and serve with the rice. Top each serving with 2 tablespoons of the flavored butter, letting the butter melt over both the hen and the rice.
4. Remark
The traditional combination of olives, anchovies, and oranges shows up here in a flavored butter that adds a special richness and intensity to hens hot off the grill. Make a double batch and keep the extra in your freezer to use at a moment's notice.
Notes:Menu Suggestion: You might grill some eggplant slices and drizzle them with balsamic vinegar to go with these hens. Sauteed broccoli rabe with garlic and a sprinkling of Parmesan would also match the Italian mood.
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( From:Food ) |
( read Grilled Cornish Hens with Rice and Sicilian Butter ) |
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