Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Olive oil

  2. 1/2 cup 118ml Lemon juice

  3. 2 tablespoons 30ml Minced garlic

  4. 1 tablespoon 15ml Lemon zest

  5. 1 tablespoon 15ml Chopped rosemary

  6. 1 tablespoon 15ml Chopped thyme

  7. 1 tablespoon 15ml Chopped parsley

  8. 1 Crushed red pepper

  9. 2 Cornish game hens - (abt 1 1/4 lbs ea)

  10. 4 Bricks - wrapped in Aluminum foil

  11. 1 tablespoon 15ml Essence

  12. 1 teaspoon 5ml Salt

  13. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper Orzo Risotto

  14. 2 tablespoons 30ml Butter

  15. 1/2 lb 227g / 8oz Orzo (rice-shaped pasta)

  16. 1/2 cup 31g / 1.1oz Small dice onion

  17. 5 1/2 teaspoons 27ml Garlic - minced

  18. 1/2 cup 118ml Dry white wine

  19. 4 cups 948ml Chicken stock - kept hot in a Saucepan on the stove-top

  20. 1/4 teaspoon 1 1/3ml Freshly-ground white pepper

  21. 2 tablespoons 30ml Parsley

  22. 1/4 cup 59ml Grated Parmesan

  23. 2 tablespoons 30ml Butter Grilled Zucchini

  24. 2 Zucchini - (abt 12 oz ea) - quartered lengthwise

  25. 1/2 teaspoon 2 1/2ml Salt

  26. 1/4 teaspoon 1 1/3ml Cracked black pepper

  27. 2 tablespoons 30ml Olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, and crushed red pepper. Mix to combine and set aside. Place the hens on a cutting board. With a boning knife, cut along the backbone and remove. Place the hens breast-side down and using the heel of your hand, push down to break the breastbone and flatten. Tuck the wing tips behind the joint of the wing that meets the breast. Place in a 9- by 13-inch, non-reactive baking dish and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, turning occasionally to evenly coat. Preheat the oven to 500 degrees and preheat the bricks for 20 minutes. (Alternately, heat the bricks on the grill for 30 minutes.) Preheat a grill to medium heat. Remove the birds from the marinade and season on both sides with the Essence, salt, and pepper. Place the birds, breast-side down, on the grill. Place 2 bricks on each bird to cover completely and flatten. Cook for 5 minutes, turn at a 90 degree angle and cook, for 5 minutes. Remove the bricks and turn the birds. Cook on the second side for 2 minutes, then turn 90 degrees and cook for an additional 2 minutes. Remove from the grill, place on a cutting board and let rest for 5 minutes. Cut each bird in half lengthwise. Serve with the Orzo Risotto and Grilled Zucchini. For the Orzo Risotto: In a 2-quart saucepan set over a medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and toast lightly, about 3 minutes. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan. Once the wine has nearly evaporated, add 2 cups of the stock, stirring constantly until the stock has evaporated, about 5 minutes. Add the remaining 2 cups of stock, the salt, and white pepper, and cook until it has been absorbed by the orzo. Add the parsley and stir to blend. Remove the pan from the heat and add the cheese. Stir in the butter and adjust the seasoning, to taste. For the Grilled Zucchini: Place zucchini, salt, pepper and olive oil in a large mixing bowl and toss well to evenly coat. Place on a grill over low heat and cook, turning, for 3 to 4 minutes. This recipe yields 4 servings.


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