Cedar-Smoked Game Hen with grilled black plum and black cherry vinaigrette
Submitted by Penelope Wong, Executive Chef, Glenmoor Country Club, Cherry Hills Village, Colo.
Yield: 4 servings
Ingredients
2 Cornish game hens, quartered
2 cedar planks, soaked in water overnight
brine (see recipe below)
1 cup butter, melted
to taste salt and pepper
For the Brine:
1/2 gal. water
1/4 cup soy sauce
1/2 cup apple cider
1/4 cup kosher salt
1/4 cup brown sugar
1 star anise
1 cardamom pod, crushed
1 inch piece of ginger, crushed
1 cinnamon stick
6 cloves garlic, crushed
1 tsp. black peppercorn
Procedure:
• Bring all brine ingredients to a boil; remove from heat. Add in 1/2 gallon of ice to cool down brine. When brine is cooled, add in game hens. Brine overnight.
• Remove hens from brine, rinse under water and pat dry.
• Arrange planks on a hot grill, place hens on planks and smoke, covered, for 12 to 15 minutes.
• Transfer planks with hens onto a baking sheet. Brush with melted butter and season with salt and pepper. Transfer to an oven and bake at 375º F for 30 to 40 minutes, or until hens are cooked through, basting twice.
For the Black Plums:
2 black plums
olive oil
to taste salt and pepper
Procedure:
• Quarter the plums and remove pit. Drizzle with olive oil and season with salt and pepper.
• Grill each side for 1 to 2 minutes per side until just warmed through. Reserve.
For the Black Cherry Vinaigrette:
1/2 cup black cherry puree
1 shallot, minced, caramelized
1/2 tsp. minced pickled ginger
1/4 cup rice vinegar
1 tbsp. agave syrup
1 tbsp. clover honey
1/2 cup grapeseed oil
to taste salt and pepper
arugula
Procedure:
• Mix puree, caramelized shallot and minced ginger in a bowl; add in vinegar, syrup and honey.
• Drizzle and whisk in grapeseed oil. Season with salt and pepper.
To Serve:
• Plate hens with grilled plums and arugula tossed in black cherry vinaigrette.
• Drizzle extra vinaigrette onto plate for presentation.
• Serve hens with grilled plums and arugula tossed in black cherry vinaigrette, drizzling extra vinaigrette onto plate for presentation.
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