Join Murray Lloyd and his special guest Chef Steve Rooney from Cucci Restaurant in making this easy summer meal! Learn how to cook a rustic Cornish Hen, some Grilled Polenta, and a Cacciatore Sauce to top it all off in only 6 minutes.
All you need is:
2 Boneless Cornish Hens
2oz Cucci Wet Marinade
Salt & pepper
2 Rounds Prepared Polenta
Red Onion
Red Pepper, Green Pepper
Tomato Sauce
Chili Flakes. Olive Oil
6-10 Green Olives
This video was originally aired on national television in 2008, as part of an episode of QScene BBQ TV called “A Baaaad Feeling”.
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This video was produced by Hill’s Video Productions. Check us out:
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Instagram: @hillsvideoproductions
and now we’ll um now we’re going
straight into uh little cornish hen dish
that we do grilled cornish hen same
thing uh cornish hen right there little
wet marinade marinade marinade sorry
I’ll get it right by the end of the show
don’t worry show we’ll have it hot we’ll
do a couple of these These are
completely boneless Cornish hens I see
that and look at their little
legs they still got some Wing Bones on
them but that’s about it this is your
mer again couple of shots of that okay
and just brush her on salt and pepper
okay bang bang bang oh it’s windy in
here it is that’s what I was having
trouble doing that start sneezing we’ll
be in
trouble so that goes straight on the
grill I also have a little palenta
that’s going to go with that little
grilled palenta so I’ll cut that for you
you can do both sides of this with a
marinade right yeah great and uh okay
kids we only really need two pieces of
that all right now I’m going to use my
fingers for this Steve CU it’ll go on
presentation side down better that way
and with that Murray we’re going to make
a little catori sauce a really really
quick catori sauce okay so I’m going to
give you a pan to get on the uh the
grill there all right sir with a little
uh just straight olive oil in it little
pepper and Chino and I’m just going to
bang out some uh veg to go with
that what did I see that right you saw
that slices it dice holy smoke why you
told me to hurry up now you got me
nervous
that’ll be the day you’re nervous pal so
there we go so some uh some red onion
some peppers Crank that up a bit got my
glove great and you want The Penton do
you want it on now pent we’re just going
to lube up a little bit and salt and
pepper and then bang right on the grill
try and just Lu just mark it
up we’re going to lube it up and then
just a little Julian here and this will
just go straight into the pan
nice I probably got more than I need
just like a hockey puck I like this
there we go put this is fun stuff this
is fun stuff Steve and uh if your pan is
hot enough you can bring it over here
and I’ll uh and we could at least get
that softening
up there you go sir okay straight
in and we’ll get that going perfect
couple BS in there boom great and then
just at the end just when that’s
softened up a bit and sauteed we’ll uh
hit it with a little bit of tomato sauce
which I have right here perfect one of
the things with uh with cornish hen it’s
very delicate so you’re almost taking it
to like 75% of the way before you’re
flipping it it’s you’re almost cooking
it completely on that one side and then
say a little prayer hope that our
palenta doesn’t stick same thing always
make sure your grill is really really
hot before you put that on there oh look
at the marks I got on here Steve you’re
going to be so proud of
me I’ll just make sure we got
we got a plate for round two over here
quick little lift kids so it uh lenta
look at
that look at that there we
go oh how’s that look Chef beautiful
beautiful L to give it a
turn oh it’s just firming up nicely yeah
you just kind of want to warm that
through yeah we have a little bit of a
softening up going on here catori catori
maybe we want to throw that tomato sauce
in there at this point and just let it
kind of Stew together for a little
bit very
nice thank you
sir oh yeah we got a nice boil going
here now Chef nice
great
great
how do these look to you sir pretty good
good just when you’re happy with them
we’ll pull them off what we usually do
in the restaurant M we we cut them up a
little bit cut them into fours and we
skew them it’s nice little presentation
we stand goodidea I broke one uh oh oh
well all right do you want your plent
now Chef sure we could put that on a
plate stand one up once you’ve got that
sauce kind of mixed up all right why
don’t we why don’t we double we’ll do
two two side by side I’ll let you be
side keep it on the plate yeah that
would be beautiful great it’s going to
be a big portion hope you’re hungry I am
I’ve never had a day that I wasn’t
Steve okay there I’ll give you that okay
let you do with it as you may
sure here’s your other piece with that
beautiful thank you again we just cut it
into four like
so this guy and then we that’s all right
we just stand it
up
same thing over
here those tongs out of the
way this is looking very
nice again hot little
bit nice little boil
there skew that okay uh Murray now as
soon as you think that sauce is ready we
can throw that right on the palenta
right now I think we’re ready a little
spoon action on there yeah just straight
on top of the penta excellent again this
is just a rustic you know summertime
dish very easy to prepare and that’s
probably perfect and then we pray that
the Cornish hand are going to stand up
on there look at that wow doesn’t that
look sharp and then there we go your
little cloth cornish hen little cator
action very very nice we’ll be right
back
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kids
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