Pink Peppercorn Crusted Cornish Game Hens with Arugula Salad

Cornish game hens are cute and dainty little things, aren’t they? But don’t be fooled by their small size- two people can dine quite well on a single hen. The best feature of Cornish game hens is the exquisite ratio of crisp, roasted skin to succulent meat because, unlike bigger birds, game hens have a much smaller amount of meat in comparison to skin surface. Game hens are also great because they’re ready to eat in less than an hour after minimal prep work, perfect for a night when you want something a little more special than plain old chicken but don’t have the energy to spend a lot of time beating a bigger hunk of meat into submission.

Game hens have a neutral flavor so they’ll taste great with almost any seasoning you’d like to try but make sure to use a liberal amount of salt because salt helps the skin crisp up in the oven. This recipe uses kosher salt, dill and pink peppercorns, which aren’t actually peppercorns but little dried berries that have a peppery yet sweet taste. If you can’t find pink peppercorns then substitute white peppercorns, although white peppercorns will have more bite and less sweetness.

PINK PEPPERCORN CRUSTED GAME HENS WITH ARUGULA SALAD

2 Cornish game hens, about 1 3/4 pounds each
2 tablespoon butter at room temperature
1 small lemon
1/2 tablespoon pink peppercorns, crushed
1 teaspoon dill
1 teaspoon kosher salt

2 cups arugula
1 large vine ripe tomato, sliced
1 large shallot, sliced thinly
1 tablespoon extra virgin olive oil
1 1/2 teaspoons white balsamic vinegar
1/2 teaspoon dijon mustard

Preheat oven to 400 degrees.

Place the game hens in a small baking pan so that they are close together but not touching.

Use your fingers to massage one tablespoon of butter into the skin of each game hen.

Halve the lemon and squeeze one half over each of the game hens. Place the squeezed halves inside the cavities of the hens.

Mix together the peppercorns, dill and salt in a small bowl. Rub half of the spice mixture onto the skin of each game hen.

Roast in the oven for 40 to 45 minutes.

Remove from the oven and cover with foil. Allow to rest for 10 minutes before serving.

Meanwhile, arrange the tomatoes and shallots on top of the arugula in a serving bowl.

Whisk together the oil, vinegar and mustard. Drizzle over the salad.

To serve the game hens, use kitchen shears or a sharp knife to cut each one in half along the center of the breastbone and through the bones on the underside.

Serves 4.

Penne with Greens and Tomatoes

Another recipe that appeared last year on World Wide Webers. Enjoy!

Today I will share with you a simple pasta dish that uses traditional Italian flavors, like tomatoes and spinach, but with a little twist that might be new to you. I imagine that Popeye would order this pasta dish if he went to Italy with Olive Oyl and Swee’Pea on a family vacation. I picture him strolling around a Roman piazza, puffing away on his corncob pipe and scoping out the nearest supply of spinach to bulk up his strength in case Bluto shows up.

Fortunately, we don’t need to travel to Italy to get real Italian flavor in our American kitchens. I have never been to Italy but I really enjoy that country’s tradition of combining dark, leafy greens with pasta. You’ve probably eaten sauteed spinach but have you ever tried cooking arugula? It’s delicious and pairs extremely well with garlic. Cooking arugula intensifies its peppery bite, which is beautifully tempered by the sweetness of tomatoes. Although I can’t promise that eating this dish will result in superhuman strength like Popeye, I can promise that it tastes great.

PENNE WITH GREENS AND TOMATOES

1 pound penne
1 tablespoon olive oil
4 garlic cloves, thinly slice
1 28 ounce can Italian style diced tomatoes
3 cups chopped spinach
1 cup chopped arugula
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 cup grated parmesan or pecorino romano or your favorite Italian cheese

Cook the penne according to package directions.

The sauce takes about the same amount to prepare as the penne takes to cook so begin the sauce while you wait for the pasta water to boil.

Heat the olive oil to medium in a large saute pan with high sides.

Add the garlic and saute until the garlic begins to turns golden brown on the edges, about three minutes. Stir the garlic frequently to avoid burning. (Tip: If the garlic begins to burn, lower the heat and add a tablespoon of the tomato juice from the canned tomatoes to stop the burning. Slowly bring the pan back up to medium heat once the burning stops.)

Add the spinach, arugula and salt. Cook the greens until just wilted, about 2 minutes.

Add the entire can of tomatoes, including the juice.

Stir in the oregano.

Let the sauce simmer gently until the pasta is done cooking.

Once the pasta is cooked, drain thoroughly but do not rinse. Pour into a large serving bowl and ladle the sauce over the pasta.

Sprinkle the cheese on top or pass the cheese at the table.

Serves 4 very generously.