Pomegranate Glazed Cornish Game Hens, Treviso, and Charred Onions
Pomegranate Marinade
Ingredients
- 2-3 cloves garlic
- 1 ½ teaspoons freshly ground black pepper
- ¾ teaspoon ground Aleppo chili pepper
- 2 fresh bay leaves, stemmed and minced
- 1 ½ teaspoons fresh thyme leaves, picked
- 6 tablespoons pomegranate molasses
- ¼ cup Zinfandel vinegar
- ¼ cup extra-virgin olive oil
Method
- Using a mortar and pestle, crush garlic, black pepper, and Aleppo chili pepper; add bay leaves and thyme and continue to crush to a fine powder. Transfer the mixture to a nonreactive bowl; whisk in molasses, vinegar, and olive oil. If you do not have a mortar and pestle, you can use a chef’s knife to make a paste of the garlic and salt.
Cornish Game Hens
Ingredients
- 2 Cornish game hens, about 1 ¼ pounds each
- 1 red onion, peeled and sliced in ½-inch rings
Method
- Using a pair of kitchen shears, remove each game hen’s back by cutting along both sides of the backbone. Save the bones for stock or discard. Lay the birds flat in a deep wide dish or two. Season with kosher salt then “massage” them with the marinade (you may want to wear rubber gloves for this; it can get sticky). Let sit for at least 2 hours or overnight the refrigerator.
- Remove the hens from the refrigerator 15 minutes before grilling to let them come to room temperature.
- Preheat the grill or grill pan to 500°F. When hot, place the bird on the grill breast side down and cook for 5 minutes, then turn them a ¼ turn to the left and cook for 5 minutes more. This will give you those diamond grill marks. Flip the birds over and repeat the same steps, then place on a baking sheet. Bake until the meat is cooked and the juices run clear, about 15 minutes. Remove from the heat and set aside, tented with foil, and let rest on the countertop for 10 minutes. Cooking the Cornish game hens over high heat will ensure caramelization which adds flavor and makes proper grill marks on the meat.
- Slice the peeled red onions in ½ inch rings, toss in some marinade, then grill on high heat, charring the outside almost to a burn, flip and repeat. This will not cook the onions through, so after grilling, place them in a mixing bowl, then cover with plastic wrap to let then steam and soften.
Pomegranate Gastrique
Ingredients
- 2 ½ cups zinfandel vinegar
- ½ cup packed dark brown sugar
- 3 tablespoons pomegranate molasses
Method
- In a small nonreactive saucepan, combine the vinegar and brown sugar and cook, stirring occasionally over medium heat, until reduced by three quarters. Whisk in molasses. Let cool. It will thicken as it cools, if it gets too thick you can thin with a little water.
Pomegranate Cascabel Vinaigrette
Ingredients
- 2 tablespoons pomegranate syrup
- ⅓ cup Zinfandel vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon Aleppo chili pepper
- Kosher salt to taste
- Freshly ground black pepper to taste
Method
- In a container with a tight-fitting lid, combine the pomegranate syrup, vinegar, olive oil, Aleppo chili and salt and pepper. Shake vigorously and set aside. You may need to shake again before use.
To Serve
Ingredients
- 1 head Treviso
- 1 cup pomegranate seed (arils)
- Chives, cut in ½ inch batons or parsley leaves
Method
- While the birds are resting, cut the Treviso lengthwise to create wide ribbons. Transfer to a large bowl, add the chives or parsley leaves, pomegranate seed and toss with a little vinaigrette. Season with salt and pepper. To serve, place the charred onion rings in the center of a platter, arrange the chicken halves on top then add the salad. Sprinkle with additional pomegranate seed and finish by drizzling with the gastrique.
During the fall I like to think about seasonal ingredients, I want to keep things bright and vibrant even though the cold weather is creeping in and choices might be limited. I play around with textures, contrasting temperatures and often add a zip of some acid. If you can’t find Cornish game hens, don’t be afraid to use chicken, just adjust the cooking time.