| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Italian2 |
4 |
servings |
INGREDIENTS
| 8 |
|
Cornish hens; backbone removed, |
|
|
Split and flattened |
| 4 |
tb |
Pomegranate molasses |
| 1 |
tb |
Cumin seeds; toasted, crushed |
| 1 |
tb |
Coriander seeds; toasted, crushed |
| 1 |
tb |
Black peppercorns; crushed |
| 8 |
tb |
Extra-virgin olive oil; divided |
| 4 |
|
Garlic cloves; finely minced |
| 4 |
|
Russet potatoes; peeled, halved |
|
|
Lengthwise; sliced into 1/4" |
|
|
; half-moons |
| 1 |
tb |
Hot paprika |
| 4 |
tb |
Red wine vinegar |
INSTRUCTIONS
Check hens for quills and feathers and place breast side up in a
shallow dish. In a small bowl, mix together pomegranate molasses,
cumin, coriander, peppercorns and 4 tablespoons of the olive oil
until blended and pour over hens. Allow to marinate in refrigerator
for 1/2 hour. Turn hens over and marinate an additional half hour.
Preheat grill.
In a 12- to 14-inch sauté pan, heat the remaining 4 tablespoons olive
oil over high heat until smoking. Add garlic, then potatoes and,
stirring quickly, cook until golden brown, about 7 to 8 minutes. Add
paprika and vinegar and cook until vinegar evaporates, less than 1
minute.
Meanwhile, remove hens from marinade and place on grill. Cook until
just pink at the leg bone, about 10 to 12 minutes per side. Place
potatoes on serving tray, place hens on top and serve.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B02)
Per serving: 1656 Calories (kcal); 121g Total Fat; (66% calories from
fat); 117g Protein; 19g Carbohydrate; 673mg Cholesterol; 337mg Sodium
Food Exchanges: 1 Grain(Starch); 16 Lean Meat; 0 Vegetable; 0 Fruit;
14 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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