Kim Dannies: Lifestyle & Adventure writing

Fresh Ideas For A Spring Supper
March 31, 2005

Finally- some weather for eating lighter foods! You’ll be amazed by the flavor and tenderness of grilled hen, I first had them at the Fonterra Grill, owned by chef and cookbook writer Rick Bayless, in Chicago. It’s an original variation on a family favorite.

Grilled Cornish Game Hens
- 3-4 game hens (sold packaged in your supermarket meat section)
- 1 16 ounce bottle of Ken’s Caesar (lite) salad dressing
- A bunch of fresh herbs (any combo of parsley, mint, rosemary or basil)
- 2 tablespoons olive oil, Kosher salt, and fresh pepper to taste

Using kitchen scissors or a sharp knife, cut each hen down the breastbone and then across leg joint to make four sections. Toss all the pieces in a zip lock bag and pour Ken’s dressing over the meat. Fire up the grill.

Clean, dry and chop herbs, set aside.

Layer two sheets of heavy-duty foil for placing the hen on after grilling. Grill the hen like a chicken breast, carefully turning with tongs to preserve the skin meat. Place grilled hen in foil and pour 2 tablespoons of olive oil over the batch, along with kosher salt and fresh pepper to taste; toss in herbs and seal. Let it set while the salad is made.

A Twist on Traditional Caesar
- 4-6 anchovy filets, mashed with the side of a spoon
- 6 tablespoons olive oil
- 3 tablespoons tarragon vinegar
- 2 cloves of garlic, crushed

In a mixing bowl, whisk together anchovies, oil, vinegar, and garlic. This can be done well in advance so the flavors can blend.

- 10 cups of prepared Romaine lettuce
- 2 handfuls of croutons (commercial or homemade)
- three fourths cup freshly grated parmesan cheese
- 4 slices of bacon, fried crispy, drained and crushed

Place lettuce, bacon, parmesan cheese and croutons in a salad bowl and toss. At the last minute, toss the dressing into the salad and serve with grilled hen. Serves 6-8.