
- Yield: 4 servings
Cedar-Smoked Game Hen with grilled black plum and black cherry vinaigrette
Recipe courtesy of Penelope Wong, Executive Chef, Glenmoor Country Club, Cherry Hills Village, Colo.
Ingredients
- Cornish game hens - 2, quartered
- cedar planks - 2, soaked in water overnight
- brine - see recipe below
- butter - 1 cup, melted
- salt - to taste
- pepper - to taste
- For Brine
- water - 1/2 gal.
- soy sauce - 1/4 cup
- apple cider - 1/2 cup
- kosher salt - 1/4 cup
- brown sugar - 1/4 cup
- star anise - 1
- cardamom pod - 1, crushed
- ginger - 1 inch piece, crushed
- cinnamon stick - 1
- garlic cloves - 6, crushed
- black peppercorn - 1 tsp.
- For Black Plums
- black plums - 2
- olive oil - for drizzle
- salt - to taste
- pepper - to taste
- For Black Cherry Vinaigrette
- black cherry puree - 1/2 cup
- shallot - 1, minced, caramelized
- pickled ginger - 1/2 tsp., minced
- rice vinegar - 1/4 cup
- agave syrup - 1 Tbsp.
- clover honey - 1 Tbsp.
- grapeseed oil - 1/2 cup
- salt - to taste
- pepper - to taste
- arugula - for side
Instructions
For Brine:
- 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 Black Plums:
- 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 Black Cherry Vinaigrette:
- 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.