{"id":15432,"date":"2017-12-07T09:43:57","date_gmt":"2017-12-07T16:43:57","guid":{"rendered":"https:\/\/somimag.com\/?p=15432"},"modified":"2017-12-07T09:48:22","modified_gmt":"2017-12-07T16:48:22","slug":"the-chefs-table-festive-cornish-game-hen","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-festive-cornish-game-hen\/","title":{"rendered":"THE CHEF\u2019S TABLE \u2013 FESTIVE CORNISH GAME HEN"},"content":{"rendered":"<\/a>

RECIPES OF SIGNATURE DISHES\u00a0PREPARED BY OUR AREA CHEFS.\u00a0<\/b><\/h2>\n

RECIPES OF SIGNATURE DISHES\u00a0PREPARED BY OUR AREA CHEFS.\u00a0<\/b><\/span><\/h3>\n

\"\"RESTAURANT<\/b> Town Kitchen & Bar<\/span>
\n CHEF<\/b> <\/b>Trevor Simon<\/span>
\n FACTS<\/b>\u00a0 Trevor Simon has been intermittently working with Executive Chef Michael Altman and TOWN Kitchen+Bar<\/span>
\n for over 10 years.\u00a0 He started with Chef Michael as a line<\/span>
\n cook and quickly moved up the ranks and<\/span>
\n became Sous Chef.\u00a0 In March 2017, Trevor became<\/span>
\n Chef de Cuisine of Town Kitchen+Bar when the owners<\/span>
\n opened their sister restaurant<\/span>
\n HOUSE Kitchen+Bar in Coral Gables.<\/span><\/p>\n

\"\"FESTIVE CORNISH GAME HEN w\/pan roasted vegetables\u00a0and Yogurt Dill Sauce<\/b><\/h3>\n

Feeds Two
\n<\/b>You will need two days to complete this recipe<\/h3>\n

What You Need
\n<\/b>2-16oz Cornish Game Hen with back bone removed
\n1\/4c Extra Virgin Olive Oil
\nJuice of one lemon
\n1T dry oregano leaf
\n2 garlic cloves crushed
\n1\/2T table grind black pepper
\n\u00bd pound fingerling potatoes cut lengthwise
\n1bu broccolini
\n10 baby heirloom or tri color tomatoes cut in half
\n1c chicken broth or stock
\n1T butter
\n2T minced garlic
\n1c yogurt
\n1\/2c cucumber small dice
\n1T chopped dill
\n1T lemon juice
\n1T of oil for cooking
\n1bx of Kosher salt
\nsalt and pepper to taste<\/h3>\n

Method
\n<\/b><\/h3>\n

Day 1
\n<\/b>1. In a bowl, place Cornish game hen, olive oil, dry oregano, crushed garlic cloves and black pepper.\u00a0 Marinate overnight in refrigerator covered
\n2.\u00a0 In a pot, add 2qts of cold water, 2T of salt\u00a0 and the cut fingerling potatoes.\u00a0 Bring to a boil and cook until potatoes are fork tender.\u00a0 Strain, cool and reserve
\n3.\u00a0 Have a large bowl filled with ice water.\u00a0 You will use this to shock the broccolini.\u00a0 In another pot of boiling water, season the water like the ocean with salt.\u00a0 Add broccolini and cook until fork tender (the stem)
\n4. Combine yogurt, dill, cucumber and yogurt.\u00a0 Reserve<\/p>\n

Day Two
\n<\/b>1.\u00a0 Heat a grill to 350 degrees.\u00a0 Spray or oil grates so game hen will not stick.\u00a0 Cook until internal temperature of 365 degrees
\n2.\u00a0 Meanwhile while chicken is cooking place a saut\u00e9 pan on medium high heat.\u00a0 Add 1T of oil.\u00a0 Add fingerling potatoes flat side down and cook for approximately 2-3 minutes.\u00a0 Add broccolini, mix and cook an additional 3 minutes.\u00a0 Add garlic and tomatoes, stir and cook an additional 1 minute.\u00a0 Add chicken stock and butter and cook for and additional 2 minutes.\u00a0 Season to your liking.<\/p>\n

Assembly
\n<\/b>Place vegetables and broth in a bowl.\u00a0 Place Cornish game hen on top of vegetables.\u00a0 Finish with the yogurt sauce on top of the chicken.\u00a0Garnish with warm pita bread.<\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES OF SIGNATURE DISHES\u00a0PREPARED BY OUR AREA CHEFS.\u00a0 RECIPES OF SIGNATURE DISHES\u00a0PREPARED BY OUR AREA CHEFS.\u00a0 RESTAURANT Town Kitchen & Bar CHEF Trevor Simon FACTS\u00a0 Trevor Simon has been intermittently working with Executive Chef Michael Altman and TOWN Kitchen+Bar for over 10 years.\u00a0 He started with Chef Michael as a line cook and quickly moved<\/p>\n

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