Cornish Game Hens, Cooked under a Brick, with Orzo Risotto and Grilled Zucchini (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
2 tablespoons olive oil |
2 tablespoons butter |
1/2 pound orzo (rice-shaped pasta) |
1/2 cup small dice onion |
11/2 teaspoons garlic, minced |
1/2 cup dry white wine |
4 cups chicken stock, kept hot in a saucepan on the stove-top |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
2 tablespoons parsley |
1/4 cup grated parmesan |
2 tablespoons butter |
2 (12-ounce) zucchini, cut into quarters lengthwise |
1/2 teaspoon salt |
1/4 teaspoon cracked black pepper |
2 tablespoons olive oil |
Directions:
1. Essence (Emeril's Creole Seasoning):
2. Combine all ingredients thoroughly and store in an airtight jar or container.
3. Yield: about 2/3 cup
4. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
5. Orzo Risotto:
6. 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.
7. 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.
8. Grilled Zucchini:
9. 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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