Ingredients
c. reconstituted sun-dried tomatoes
2 cloves garlic
3 tbsp. grated Parmesan cheese
3/4 tsp. salt
1/4 tsp. fresh-ground black pepper
1 tbsp. lemon juice
1/2 c. olive oil
2 Cornish hens (about 1 1/4 pounds each)
Preparation
Step 1Light the grill. In a food processor or blender, mince the tomatoes and garlic with the Parmesan, salt, pepper, and lemon juice. With the machine running, add the oil in a thin stream and continue whirring until the ingredients are well mixed.Step 2With your fingers, loosen the skin from the breast meat of each hen, leaving the skin around the edge attached. For each half hen, spread 1 tablespoon of pesto under the skin and 1 tablespoon over it. Cook the hens over moderate heat, skin-side down, for 12 minutes. Turn the hens and cook until just done, about 12 minutes longer.Step 3Notes: Reconstituting Sun-Dried Tomatoes: In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let them steep in the hot water for about 5 minutes. Drain.Step 4Menu Suggestions: Creamy polenta topped with a dollop of the extra pesto will be perfect with the hens. Also, since the grill is already hot, you might throw on some vegetables-peppers, zucchini, asparagus.Step 5Wine Recommendation: For this grilled dish, with its smoke, salt and acidity (from tomatoes), choose a wine that’s simple and refreshing. Among the many options are Italian red wines with good acidity such as Chianti Classico or dolcetto.
