Herb Marinated Cornish Game Hen

Matthew Kallinikos, the Assistant Room Chef for the Island View Casino's C&G Grille, stopped by the WLOX studio to share his recipe for Herb Marinated Cornish game hen, served with an andouille sausage and vegetable hash.

Herb Marinated Game Hen

Game Hens                                         8ea
Fresh Thyme, Chopped Fine               1Tsp               
Ground Cinnamon                               1tsp
Parsley, Fine Chopped                        1/4 Cup
Tarragon, Fine Chopped                     1T       
Vegetable Oil                                      1.5 Pints
Salt                                                     2tsp    
Pepper                                                1tsp                
Chopped Garlic                                    2Tsp
Ground Cumin                                     1Tsp                                       
Sliced Shallots                                     5ea

Break the Game Hens down off the rib bone and remove the wing tip. Rinse and pat dry In a large sealable container combine the remaining ingredients and mix thoroughly. Add the game hens and let sit for 12-24 hours Sear in a hot pan or on a grill until skin is golden brown remove to a baking sheet and finish in a 400 degree oven until internal tempter reaches 165 degrees.

Andouille and Vegetable Hash Andouille Sausage

1lb Sweet potatoes, 1/4 inch diced and cooked    
1/2 lb Green Squash, 1/4 inch dice                            
1 ea  Yellow Squash, 1/4 inch dice                          
1 ea Fennel, 1/4 inch dice                                        
1 ea Shallots, fine Julienne                                    
2 ea Garlic, minced                                                
2 tsp Parsley Chopped Fine                                    
Salt to taste
Pepper to taste
Olive Oil As Needed
1 tsp Whole Butter

Heat a medium sauté pan over high heat, when pan is at tempter add olive oil and andouille sausage. Render the sausage At that point add the sweet potatoes, squashes, fennel, shallots and garlic. Sauté until the vegetables are cooked. Add the whole butter; salt and pepper try not to move pan to much to allow for a slight crust to form on the hash. Add the parsley and remove from heat for plating