FOOD OF THE WEEK – ROSEMARY
One of the most aromatic herbs, rosemary’s pronounced scent and lemon-pine flavor can boost nearly any dish. It plays as nice ly with heavy, rich beef dishes as it does with olive oil cakes. Plus, this strong, fragrant herb has enough flavor that a little goes a long way.
ROASTED CORNISH HENS WITH GRAPES AND ROSEMARY
By: Rose Marie Jarry, Master Chef at Kronobar
This FOD is brought to you by: Tessemae’s
- 1 pound seedless red grapes
- 1 red onion, halved and then quartered
- 4 sprigs fresh rosemary
- ¼ cup Tessemae’s Balsamic Dressing
- coarse salt and freshly ground pepper
- 2 Cornish hens (1- 1 ¼ lb each)
- 1 lemon, quartered
Heat your oven to 450. Separate the grapes from the stems. (For looks, you can leave some of the grapes in small bunches… just please don’t try to eat the stems later!) On a large, rimmed baking sheet, toss the grapes, onion and half the rosemary with 2 tablespoons Balsamic. Season the mixture with salt and pepper and push to the sides of the pan.
Pat the hens dry and discard any giblet pouches from the cavity. Season them all over with salt and pepper. Stuff the cavity with the rest of the rosemary and the lemon. Tuck the wing tips under the birds and place them on the pan with the grapes. Drizzle with 2 tablespoons Balsamic.
Roast until the hens are golden brown and a thermometer registers 165 when inserted in the thigh, about 40 minutes. Rotate the pan once about halfway through for even browning. Serve everything drizzled with more Balsamic.
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Dave & Maryann