Herbed Lovebirds
Contributed by: NAPSA
Carve Out Quality Dinner Time (NAPSA) - In his
immortal lyrics, the legendary composer Cole Porter claimed "spring means just one thing to little
love birds..." Not surprisingly, we may all be just as predictable. When the mercury rises, flowers
bloom, and daylight hours stretch, we try to pack extra activity into every day. Building on
Porter's theme, spring also inspires many to look for more romance. The challenge: how to carve
out quality time in fast-paced schedules for an intimate dinner for two? Perdue Farms offers a great solution, Fresh Cornish Hens-two "lovebirds" to a package-and a simple, elegant recipe that will make your companion want to reserve more quality time.
Ingredients:
- 1 package Perdue Cornish Hens
- 2 cups dry white wine
- 1/4 cup balsamic vinegar
- 1 tablespoon crushed garlic
- 1 tablespoon ground black pepper
- 1 tablespoon dried rosemary
- 2/3 cup oil
- 8 fresh rosemary sprigs
- 10 scallions
Directions:
Whisk wine, vinegar, garlic, pepper, dried rosemary and oil, blend well. Set aside 1 cup of
marinade for basting. Add remaining marinade and hens to plastic zip-locking bag. Refrigerate for
30 minutes, turning occasionally.
Cut long green end from 2 scallions and tear each lengthwise into 2 strips. Using strips, tie
together 2 sprigs rosemary and 2 scallions. Mince white part of remaining scallions and add to
reserved marinade. Place rosemary/scallion bouquet into cavity of each hen.
Bake at 350F, occasionally basting with reserved marinade for an hour or until juices run
clear.
Meat thermometer inserted in thickest part of thigh should reach 180F.
