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Categories:
plums red onions balsamic vinegar honey Cumin ground salt celery seeds black pepper Cornish game hens olive oil balsamic vinegar water Cumin ground salt black pepper
Viewed: 36 - Published at: 8 years agoIngredients
- 5 each plums red, ripe, halved, pitted
- 2 tablespoons onions finely chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon cumin ground
- 1/2 teaspoon salt
- 1/4 teaspoon celery seeds
- 1/4 each black pepper ground
- 2 each cornish game hens
- 1 5 spinach fresh, baby
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 1/2 teaspoon cumin ground
- 1/4 teaspoon salt
- 18 teaspoon black pepper ground
Method
- Several hours or day before serving, prepare Balsamic Viniagrette: In pint jar with tight-fitting lid, shake all ingredients.
- Cover and set aside until ready to serve.
- About 1 hour before serving, heat indoor or outdoor grill to medium.
- Coat grill rack with nonstick cooking spray.
- On cutting board, finely chop 2 plum halves.
- In bowl, mix chopped plum, the onion, vinegar, honey, cumin, salt, celery seeds, and pepper.
- Lift skin on breasts of hens and spread 1/4 of plum mixture under each.
- Arrange hens, breast-side down, on grill rack 6 inches above heat and grill until golden brown--about 20 minutes.
- Meanwhile, thread remaining 8 plum halves on several thin metal or soaked bamboo skewers.
- Turn hens and grill on remaining side 15 to 20 minutes or until juices run clear when trhigh is pierced with fork.
- Brush plums with some of Balsamic Vinaigrette and grill 3 minutes on each side.
- Pour remaining Vinaigrette into cruet.
- To serve, on large platter arrange spinach in an even layer.
- Place hens on top.
- Remove plums from skewers and arrange with hens.
- Pass Balsamic Vinaigrette.
