Game Hens and Asparagus and Potato Napoleons


 
Cliff Bartlett

Cliff Bartlett

R.I.P. 5/17/2021
Was in the mood for some Cornish Game Hens again and decided to do them yesterday. I've been watching a Weber Recipe for Asparagus and Potato Napoleons for a while and decided that would be a good side. Made some of my garlic bread to go along also. Here goes.

The Game Hens were stuffed with a nice Wild Rice mixture. Here are the ingredients. Wild Rice, onion, chicken bouillon and almond slivers.



Got my garlic bread going for later on. Just doing a half loaf tonight.



Got the bread all basted with my garlic concoction.



Cooked the wild rice mixture and got the hens stuffed.



Got the stuffed hens on wire racks, in a pan and covered for the first half hour.



After a half hour, uncovered and continued to cook for another hour.



Got the asparagus and sliced russets all oiled and ready to go.



Made up the Tarragon Vinaigrette and got the goat cheese and capers ready for the Napaloeons.



French Bread on.



Hens are done.



Continued......
 
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Got the asparagus and potato slices on some direct heat.



Bread is done.



Potatoes and asparagus almost done.



Resting.



Plated. The asparagus is cut into bite size pieces. You lay one potato slice on the plate and top it with the asparagus pieces. Add another potato slice, top that one too with asparagus pieces and the top the whole dish with the crumbled goat cheese and capers and then drizzle on the Tarragon Vinaigrette. It is quite good.



After a couple of slices.



Everything came out excellent. Got a real late start on this cook and didn't get a shot of the wild rice stuffing, but you can get a peek in that last shot. It was delicious. Thanks for looking.
 
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Cliff nice cook. What was the grill temp and time on the game hens? I plan on doing one for the first time this weekend. Thanks.
 
NAR_Simpson said:
Cliff nice cook. What was the grill temp and time on the game hens? I plan on doing one for the first time this weekend. Thanks.
Click to expand...

I was going by the dome gauge on this cook. It started off around 400 and settled in at around 350. Total cook time, covered and uncovered, around 1hour, 30 minutes. These hens were stuffed with the rice, so unstuffed would probably be a little faster. Check IT with probe to make sure.
 
Thanks Cliff. The one I will do this weekend comes stuffed from the store with Richard's Boudin. Is there any reason you had them in a pan vs on the grill with a pan underneath?
 
This recipe called for that in the event you wanted to do them in an oven. Less mess. (I guess) Like you, I wondered about it and said what the heck, I'd give it a try. As I mentioned I did use my chicken rack in the bottom of the pan to keep the hens up, out of the juices. Either way will work perfectly fine. I've done them both ways. It did make it pretty easy to get the hens off the grill and into the house for a short rest. Good luck!
 
Beautiful cook Cliff, I love game hens stuffed all kind of ways. That asparagus dish sounds like the perfect paring with the hens.
 
Cliff,

That looks absolutely amazing! I've never heard of Napoleans until now, but will definitely be trying them out soon. Hens look fantastic.
 
Cliff, those hens and sides look fantastic!! I'm gonna have to try doing taters like yours. :) Great post!
 
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