Skewered okra and cherry tomatoes blend well with grilled Cornish hens.The Globe and Mail
Garlic scapes may not be available everywhere, (they are curling in my garden right now) you can substitute wild leeks or 6 green onions and 1 tsp chopped garlic. Whatever you use for the weight, wrap it in foil before placing on the hens. I did four hens weighted with a 10-inch cast iron skillet.
Servings: 8
Ready Time: 15 minutes
Wine Pairings: The bricks (or iron skillet) may weigh the hens down but the zesty embellishments figuratively lift them up. Give the pairing job to a crisp white wine. Most unoaked styles will get along well, though some of the best options, I think, include grassy sauvignon blanc and Spanish albarino. The same goes for the soup. Or try a citrusy, refreshing wheat beer. - Beppi Crosariol
Hens
4 1-lb (500-g) Cornish hens, butterflied
Marinade
2 tbsp finely chopped tarragon
1/4 cup olive oil
2 tbsp lime juice
2 tsp honey
Salt and freshly ground pepper
Garlic Scape Salsa
1 cup chopped garlic scapes
2 cups watercress leaves
1/2 cup olive oil
1/3 cup grated Parmesan cheese
2 tbsp soft butter
Salt and freshly ground pepper
Method
Purée scapes, watercress and olive oil in a blender. Stir in Parmesan and butter. Season with salt and pepper. Reserve.
Combine marinade ingredients and pour over hens. Leave to marinate for 1 hour.
Preheat grill to high. Turn off one burner to create indirect heat. Oil grill and season hens lightly with salt and pepper. Place hens skin side down over turned off burner. Weight hens with a foil-wrapped brick or cast iron skillet. Grill 15 minutes. Remove weights and flip hens. Return weights and continue cooking for 10 more minutes or until juices run clear.
Cut each hen in half to serve. Plate with grilled okra skewers and tomatoes. Dot with garlic scape salsa or serve on the side.