Ingredients
8 tbsp. butter
c. black olives
2 tsp. anchovy paste
1 tbsp. grated orange zest (from about 1 navel orange)
2 tsp. orange juice
2 cloves garlic
1/4 tsp. fresh-ground black pepper
2 Cornish hens (about 1 1/4 pounds each)
2 tbsp. Cooking oil
Boiled or steamed rice
Preparation
Step 1Light the grill. In a food processor, puree the butter and olives with the anchovy paste, orange zest, orange juice, garlic and pepper. With a rubber spatula, scrape the butter into a small bowl and refrigerate.Step 2Rub the hens with oil and cook over moderate heat for 12 minutes. Turn and cook until just done, about 12 minutes longer.Step 3Remove the hens from the grill and serve with the rice. Top each serving with 2 tablespoons of the flavored butter, letting the butter melt over both the hen and the rice.Step 4Menu Suggestion: You might grill some eggplant slices and drizzle them with balsamic vinegar to go with these hens. Sautéed broccoli rabe with garlic and a sprinkling of Parmesan would also match the Italian mood.Step 5Wine Recommendation: The saltiness of olives and anchovies can make the wrong wine appear coarse and too alcoholic. A rosé is the perfect choice. If you can find one from Sicily, buy it. If not, pick a bottle from Navarre in Spain or from the south of France.
