Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
2Rock Cornish Game Hens
¼colive oil
1tsponion powder
1tspgarlic powder
1tsppaprika
1tspdried oregano
½tspsalt
2-4ripe peaches
1tbspolive oil
¼cto ½ c ricotta cheese
Honey
Instructions
Using a sharp knife score the flesh of the game hens along both sides of the backbone then use kitchen shears or a knife to cut the back away from both sides.
Turn the hens over and using the flat side of the knife or your hands, press down on the breastbones to break the bone and let the hens lie flat.
Put the hens on a plate and let dry in the refrigerator for an hour.
Prepare the grill. For a charcoal grill, pile hot coals in the center and leave a ring around the perimeter large enough for the hens to cook from indirect heat.
Mix together the herbs, spices, and oil in a small jar. Brush the hens on both sides lightly with the oil.
Place the hens breast side down over the hot coals in the center and let cook 2-3 minutes until the skin has crisped and browned. Using the skewers (and oven mitts!), turn the hens over and let cook over the hot coals with the breast side up for a further 2-3 minutes.
Remove the hens to the side of the grill, cover and let cook for 30-45 minutes or until the temperature of the thickest part of the meat registers 160 degrees. Baste lightly from time to time with the oil and spice mixture.
When the hens are almost cooked, rub olive oil all over the peaches and place flesh side down over the hot coals for 1-2 minutes until the flesh is seared with grill marks. Move the peaches to the cool side of the grill and continue to cook for 3-4 minutes a side.
To serve, remove the skewers from the hens and cut them in half along the breastbone. Place one half on each plate along with one to two peach halves, flesh side up. Add a dollop of ricotta to the center of each peach and drizzle with honey.