Friday, August 27, 2010

Grilled Cornish Hens with Squash Pancake Wrapped Grilled Green Onions

I suppose this sounds com-plicated, but it really isn't. Most of it we had while visiting our son and daughter-in-law. We added the squash pancakes in an attempt to use up some summer squash. We cut the hens in half and rubbed them with a mix of equal parts of ground cardamom, ground coriander, ground Szechwan peppercorns, and kosher salt. Set them aside for a couple hours. Next, make the pancake batter by mixing together about 2lb of grated summer squash (dewater it by adding salt and pressing the water out in a colander), one egg, 1/2C Parmesan cheese and 2T flour. We also added 2T chopped fresh basil. Refrigerate the batter for one hour. Place the hens on a hot grill, turning as needed for about 30 min. (internal temperature 160-180 and juice runs clear). While the hens cook, form the batter into cakes and coat them with bread crumbs. Fry them in a bit of olive oil, flattening them with a spatula, until they are golden. While the hens are resting after cooking, drizzle the onions with some olive oil, place them on the grill, turning them frequently. They grill in about 10 min. When they are done, wrap them in the pancakes. The sauce was a quickly pureed mix of roasted red peppers, tomato and garlic and served at room temperature. We are currently thinking up other things to do with the pancakes...they are very tasty.



Post a Comment

<< Home