Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Grilled Game Hens and Vegetables in Balsamic Marinade
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
4 rock Cornish game hens
2 crookneck squash, ends trimmed, and cut into 1/2-inch square pieces
1 large bell pepper, cut into 1-1/2-inch pieces
8 large mushrooms, stems trimmed
8 shallots, peeled
Balsamic marinade (recipe follows)
Salt
Balsamic Marinade
1 cup balsamic vinegar (red wine vinegar is a good substitution)
2 Tbsp Dijon mustard
1 Tbsp each chopped parsley and thyme
1/4 tsp pepper
Method/Steps
To Grill Hens and Vegetables
1. Rinse hens and pat dry. With poultry shears, cut birds open lengthwise through breastbones. Open hens; press, skin up, to crack bones so birds lie flat. Place hens into a large, heavy plastic bag. Put zucchini, crookneck, bell pepper, mushrooms and shallots into another bag. Pour 1/3 of the marinade into each bag; seal bags. Rotate the bags so that the contents are covered in marinade. Set bags in a large pan. Chill for at least an hour or overnight. Turn occasionally.
2. Using long metal skewers, thread 2 hens from wing to wing and from thigh to thigh to hold them flat. Repeat to skewer remaining 2 birds. Thread each type of vegetable separately on 5 additional skewers (9 skewers in all).
3. Place birds and vegetables on a grill. Turn as needed for even browning; brush often with remaining marinade. Cook hens for 30 to 35 minutes. To serve, push foods off the skewers. Add salt and olive oil to taste.
Balsamic Marinade
Whisk all ingredients together.
Wine and Spirits Match
Enjoy with a Pinot Noir.