Cornish Game Hens, With Orzo Risotto And Grilled Zucchini

Recipe Ingredients

1 cup	237ml	Olive oil
1/2 cup	118ml	Lemon juice
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Lemon zest
1 tablespoon	15ml	Chopped rosemary
1 tablespoon	15ml	Chopped thyme
1 tablespoon	15ml	Chopped parsley
1		Crushed red pepper
2		Cornish game hens - (abt 1 1/4 lbs ea)
4		Bricks - wrapped in
		Aluminum foil
1 tablespoon	15ml	Essence
		= (see Bayou Blast recipe)
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
		Orzo Risotto
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Butter
1/2 lb	227g / 8oz	Orzo (rice-shaped pasta)
1/2 cup	31g / 1.1oz	Small dice onion
5 1/2 teaspoons	27ml	Garlic - minced
1/2 cup	118ml	Dry white wine
4 cups	948ml	Chicken stock - kept hot in a
		Saucepan on the stove-top
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
2 tablespoons	30ml	Parsley
1/4 cup	59ml	Grated Parmesan
2 tablespoons	30ml	Butter
		Grilled Zucchini
2		Zucchini - (abt 12 oz ea) - quartered lengthwise
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cracked black pepper
2 tablespoons	30ml	Olive oil

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F29) - from the TV FOOD NETWORK

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