The two weeks before this one were tough ones health-wise for my family. My daughter was sick twice and missed quite a few days of school, and I was sick in between her two bouts. We are finally all healthy this week and I cooked both last week’s French Fridays with Dorie recipe, Deconstructed BLT and Eggs, and this week’s, Olive-Olive Cornish Hens.
We’ll start with the salad. I had told my husband earlier in the day that we were having something “deconstructed” for dinner. When I served it to him I asked him to guess what deconstructed thing it was. I gave him the hint that the eggs were an addition, but then he correctly guessed “BLT”. This salad was a great way to enjoy some of our garden tomatoes. The flavors and textures of the salad worked really nicely together. My favorite bites were those that combined each of the elements of a BLT. The hard-boiled eggs were an excellent addition and elevated the salad to main-dish status. A winner!
I have always loved Cornish game hens. When I was a kid I loved having my very own whole chicken on my plate. As an adult, I guess there is still a part of me that enjoys having my own chicken, but I mostly like them for the flavor. So I was very excited to try the Olive-Olive Cornish Hens.
I liked how quick and easy these were to make. The high oven temperature and the fact that the hens are butterflied lets them cook in about a half hour. The result is juicy meat and a nice, crispy, browned skin. While I enjoyed the flavor of these birds, I was disappointed that the flavor of the olive tapenade spread under the skin did not come through. We couldn’t taste it at all. Perhaps the tapenade I used has a milder flavor that the one Dorie uses? I would definitely use more next time.
The hens were served with Twice-Baked Potatoes using Yukon Golds from the garden, and steamed green beans, also from the garden. All in all, a lovely meal!