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Cornish Game Hens, Cooked under a Brick, with Orzo Risotto and Grilled Zucchini (Emeril Lagasse) Recipe

Cornish Game Hens, Cooked under a Brick, with Orzo Risotto and Grilled Zucchini (Emeril Lagasse) Recipe

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Cornish Game Hens, Cooked under a Brick, with Orzo Risotto and Grilled Zucchini (Emeril Lagasse)

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Ingredients:

Serving

2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
2 tbsp olive oil
2 tbsp butter
1/2 lb orzo (rice-shaped pasta)
1/2 cup small dice onion
11/2 tsp garlic, minced
1/2 cup dry white wine
4 cups chicken stock , kept hot in a saucepan on the stove-top
1/2 tsp salt
1/4 tsp ground white pepper
2 tbsp parsley
1/4 cup grated parmesan
2 tbsp butter
2 (12-oz) zucchini , cut into quarters lengthwise
1/2 tsp salt
1/4 tsp cracked black pepper
2 tbsp olive oil

Directions:

Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Orzo Risotto:
In a 2-quart saucepan set over a medium high heat, add the olive oil and butter. Once the oil is hot and the butter is melted, add the orzo and toast lightly, about 3 minutes. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the garlic and cook for 30 seconds, stirring. Add the wine, stir, and cook to deglaze the pan.
Once the wine has nearly evaporated, add 2 cups of the stock, stirring constantly until the stock has evaporated, about 5 minutes. Add the remaining 2 cups of stock, the salt, and white pepper, and cook until it has been absorbed by the orzo. Add the parsley and stir to blend. Remove the pan from the heat and add the cheese. Stir in the butter and adjust the seasoning, to taste.
Grilled Zucchini:
Place zucchini, salt, pepper and olive oil in a large mixing bowl and toss well to evenly coat. Place on a grill over low heat and cook, turning, for 3 to 4 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	487.86 Kcal (2043 kJ)
Calories from fat	307.39 Kcal
		% Daily Value*
Total Fat	34.15g	53%
Cholesterol	46.06mg	15%
Sodium	4561.04mg	190%
Potassium	667.9mg	14%
Total Carbs	30.77g	10%
Sugars	7.74g	31%
Dietary Fiber	4.73g	19%
Protein	14.35g	29%
Vitamin C	11.3mg	19%
Vitamin A	0.3mg	8%
Iron	3.1mg	17%
Calcium	156.6mg	16%

Amount Per 100 g
Calories	116.08 Kcal (486 kJ)
Calories from fat	73.14 Kcal
		% Daily Value*
Total Fat	8.13g	53%
Cholesterol	10.96mg	15%
Sodium	1085.25mg	190%
Potassium	158.92mg	14%
Total Carbs	7.32g	10%
Sugars	1.84g	31%
Dietary Fiber	1.13g	19%
Protein	3.41g	29%
Vitamin C	2.7mg	19%
Vitamin A	0.1mg	8%
Iron	0.7mg	17%
Calcium	37.3mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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