- 2/3 cup reconstituted sun-dried tomatoes, or sun-dried tomatoes packed in oil, drained
- 2 cloves garlic, chopped
- 3 tablespoons grated Parmesan cheese
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 2 Cornish hens (about 1 1/4 pounds each), halved
How to Make It
Light the grill. In a food processor or blender, mince the tomatoes and garlic with the Parmesan, salt, pepper, and lemon juice. With the machine running, add the oil in a thin stream and continue whirring until the ingredients are well mixed.
With your fingers, loosen the skin from the breast meat of each hen, leaving the skin around the edge attached. For each half hen, spread 1 tablespoon of pesto under the skin and 1 tablespoon over it. Cook the hens over moderate heat, skin-side down, for 12 minutes. Turn the hens and cook until just done, about 12 minutes longer.
Menu Suggestions: Creamy polenta topped with a dollop of the extra pesto will be perfect with the hens. Also, since the grill is already hot, you might throw on some vegetables--peppers, zucchini, asparagus.
Reconstituting Sun-Dried Tomatoes
In a small pan, bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let them steep in the hot water for about 5 minutes. Drain.
Wine Recommendation: For this grilled dish, with its smoke, salt, and acidity (from tomatoes), choose a wine that's simple and refreshing. Among the many options are Italian red wines with good acidity such as Chianti Classico or dolcetto.