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Grilled Moroccan-Style Cornish Game Hens
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Serves: 4
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INGREDIENTS
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1/2 cup peanut oil
1/4 cup fresh lemon juice
2 tablespoons chopped cilantro
2 tablespoons chopped flat-leaf parsley
2 cloves garlic, minced
1/4 cup Wild Thymes Moroccan Spicy Pepper Sauce
2 teaspoons minced fresh ginger
2 teaspoons minced lemon zest
4 All-Natural Cornish Game Hens
Vegetable oil cooking spray
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2000 Argyle, Pinot Noir, Reserve
Drink Now through Dec. 2009
Rating: 90
Market Price: $24.00
Tasting Notes:
Lovely red fruit aromas rise from the glass of the ruby-colored 2000 Pinot Noir Reserve. This sweet, lush, tangy wine offers loads of cherries, raspberries, and spice flavors in its medium-bodied, well-delineated personality. Its finish is flavorful, structured, and long. Drink it over the next 7 years. |
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2000 Panther Creek, Pinot Noir, Pinot Noir Youngberg Hill Vineyard
Drink Now through Dec. 2009
Rating: 90
Market Price: $35.99
Tasting Notes:
Produced from 15 year old vines on a property south of McMinnville, the 2000 Pinot Noir Youngberg Hill Vineyard exhibits attractive rose and candied cherry aromas. This gorgeous wine is lush, sultry, and intense. Its medium-bodied, feminine personality bursts with sweet cherries, raspberries, violets, and currants. Projected maturity: now-2009. |
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2000 Cristom, Pinot Noir, Louise Vineyard
Drink Now through Dec 2010
Rating: 91
Market Price: $44.99
Tasting Notes:
From 7 year old vines, the medium to dark ruby-colored 2000 Pinot Noir Louise Vineyard is a deep, layered wine. Its intense, concentrated core of cherries, spices, and plums lingers throughout its wonderfully long finish. Medium-bodied, its soft, velvety texture caresses the taster's mouth. Projected maturity: 2003-2010.
For an Oregon winery, 2000 was a boring vintage because we didn't have to face drought, cold, harvest rains, or any other problems we had to try and surmount, said Steve Doerner, Cristom's winemaker. He went on to say that, I was so much in love with the 1999s that I overlooked the 2000s until recently. Now I see this vintage as close as can be to 1999 without reaching that year's peaks. |
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DIRECTIONS
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1. Combine the oil, lemon juice, cilantro, parsley, garlic, pepper sauce, ginger, and lemon zest in a small bowl and stir until well mixed.
2. Put the hens in a shallow glass or ceramic dish and pour the marinade over them. Rub it over the hens and inside the cavities. Using kitchen twin, truss the hens. Cover and refrigerate for at least 6 hours or overnight.
3. Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot.
4. Lift hens from the marinade. Discard the marinade. Grill, breast side down, for about 15 minutes. Turn and grill for 25 to 30 minutes longer, or until the juices run clear when the thickest part of the meat is pricked with a fork or sharp knife, and an instant-read thermometer inserted in the thickest meat registers 180°F. Let rest for about 5 minutes before serving. |
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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