Chef John Folse's Fig & Mustard Glazed Cornish Hen on Spinach Salad - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Fig & Mustard Glazed Cornish Hen on Spinach Salad

Fig & Mustard Glazed Cornish Hen 

on Spinach Salad

 

PREP TIME:  45 Minutes Serves:  4

COMMENT:

Cornish hen is available in the poultry section of most grocery stores.  I love cooking this bird, not only because of its rich flavor, but also because of its perfect size.  In this recipe one-half Cornish hen makes for the perfect luncheon entrĂ©e. 

INGREDIENTS:

2 Cornish game hens, halved

1/2 cup extra virgin olive oil, divided

1 tbsp chopped basil

1 tbsp chopped thyme

1 tsp chopped tarragon

1/4 cup Sara Lee Garden Pepper Trio Mustard

1/4 cup mashed fig preserve with syrup

4 servings fresh spinach

1 avocado, peeled & chopped

1/2 cup sliced hearts of palm, optional

1/2 cup sliced tomatoes, optional

1 tbsp Sara Lee Pepper Trio Mustard for dressing

salt & pepper to taste

granulated garlic to taste

METHOD:

Preheat oven to 350 degrees F.  Rinse Cornish hens well under cold water and place skin side up on a cookie sheet.  Coat halves with 1/4 cup olive oil and season well using basil, thyme, tarragon, salt, pepper and granulated garlic, bake for 30 minutes.  In a small bowl, blend pepper mustard with fig preserves and syrup.  Using a pastry brush, glaze the hens with the sweet mustard mixture.  Continue to bake until golden brown, 10 to 15 minutes or until leg portion pulls away easily from the breast.

While hens are roasting, rinse spinach under cold water to remove any sand or grit.  Place in a large mixing bowl and season to taste using salt, pepper and granulated garlic.  In a measuring cup, combine the remaining 1/4 cup olive oil and Garden Pepper Trio Mustard to create the dressing.  Additional olive oil, mustard or honey may be added to your taste.  Immediately before removing Cornish hen from oven, drizzle the greens with the salad dressing and toss well.  Place an equal portion of the greens in the center of four 10-inch serving plates and garnish with the avocado, hearts of palm and sliced tomatoes.  Top the salad with a Cornish hen half and serve immediately. 

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