|
|
|
Grilled Game Hens with Mushroom Quinoa Risotto
Cummulative Rating
N/A
Servings
Makes 4-6 servings.
Difficulty
Involved |
Ingredients
1 ancho chile
1 cup boiling water
1/2 cup red quinoa, rinsed
1/2 cup white quinoa, rinsed
1/2 oz. dried portabella mushrooms
1/2 cup dry white wine, heated until hot
4 garlic cloves - 3 chopped, 1 minced
1/4 cup white wine vinegar
1/4 cup olive oil
2 teaspoons sugar
1 red onion, cut crosswise into 6 slices
2 game hens, butterflied
Salt and freshly ground black pepper
2 Tablespoons unsalted butter
1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
4 oz. shiitake mushrooms, stems discarded, caps diced
4 oz. cremini mushrooms, stems discarded, caps diced
1/2 cup heavy cream
1/2 cup water
1/4 cup Parmigiano Reggiano cheese, grated
2 Tablespoons chives, minced
2 Tablespoons basil, chopped
Salt and freshly ground black pepper |
|
Directions
In a heatproof bowl, cover the ancho chile with the boiling water and let soak for 20 minutes or until softened.
Meanwhile, bring 2 medium saucepans of salted water, about 2 cups water in each pan. Add the red quinoa to one saucepan and the white quinoa saucepan to the other. Boil over medium high heat, stirring occasionally, until the quinoa is al dente (about 10 minutes for the white quinoa and 20 minutes for the red quinoa). Drain the quinoa and transfer both quinoa to a large bowl. Cover with plastic wrap and set aside at room temperature.
In another heatproof bowl, cover the dried portabellas with the hot wine. Let stand until softened, about 15 minutes. Lift the mushrooms out of the wine - reserve the wine for later.
Remove the ancho chile from the hot water and discard the stem and seeds. Place the ancho along with 1/4 cup of the soaking water, chopped garlic, white wine vinegar, and 2 tablespoons of olive oil in a food processor and process until smooth. Spoon 2 tablespoons of the ancho puree to a glass baking dish and stir in the sugar. Add the onion slices and stir to coat. Let sit for about 15 minutes.
In a shallow dish, add the game hens to the remaining puree and turn to coat well. Let marinate for 15 minutes.
Prepare a grill. Season the game hens generously with salt and freshly ground black pepper. Grill over a hot fire, turning every 10 minutes until cooked through (should take about 30 minutes). Transfer the game hens to a platter and tent with foil to keep warm.
Grill the onions over a hot fire until lightly charred, about 4 minutes per side. Transfer to the platter with the game hens.
Place the butter and the remaining 2 tablespoons of olive oil in a large saucepan and heat over medium heat. Add the peppers, fresh and hydrated mushrooms and the minced garlic clove; cook for about 8 minutes, stirring frequently. Add the reserved wine and cook for 2 minutes. Add the cream and water and bring to a boil. Add the white and red quinoa and stir to heat through. Stir in the Parmigiano Reggiano cheese, chives and basil. Adjust seasonings to taste with salt and freshly ground black pepper.
Serve the grilled game hens and charred onions with the mushroom quinoa risotto. |
|
|
Tips
|
To butterfly the game hens lay the game hens breast side down on a cutting board. Cut along one side of the back then cut along the other side of the back - removing the back bone altogether. Turn the game hens over and with your hands spread them out flat. |
|
|
|
|
ADVERTISEMENT
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
