How To Make Grilled Cornish Hens with Warm Potato and Portobello Salad
To complement the savory flavors of these grilled cornish hens, they’re served with a salad of potatoes & mushrooms dressed in olive oil, parsley, & garlic.
Put the potatoes in a medium saucepan of salted water.
Bring to a boil, reduce the heat, and cook at a gentle boil for about 30 minutes until tender. Drain.
Meanwhile, light the grill.
Coat the portobello caps with 2 tablespoons of the cooking oil and sprinkle with salt and pepper.
Grill the portobellos for about 15 minutes, turning, until browned and just done.
Coat the hens with the remaining 2 tablespoons cooking oil.
Sprinkle with salt and pepper.
Grill over moderate heat for 12 minutes.
Turn and cook for about 12 minutes longer until just done.
When the potatoes and portobellos are cool enough to handle, peel the potatoes and cut them and the portobellos into ¼-inch slices
Put them in a large bowl and add the olive oil, garlic, parsley and the remaining salt and pepper.
Mound on plates and top with the hens
- Calories: 722.64kcal
- Fat: 46.04g
- Saturated Fat: 8.79g
- Trans Fat: 0.06g
- Monounsaturated Fat: 24.84g
- Polyunsaturated Fat: 9.70g
- Carbohydrates: 42.32g
- Fiber: 6.98g
- Sugar: 5.88g
- Protein: 36.74g
- Cholesterol: 169.68mg
- Sodium: 861.00mg
- Calcium: 62.04mg
- Potassium: 1903.10mg
- Iron: 3.97mg
- Vitamin A: 85.48µg
- Vitamin C: 50.14mg
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