Grilled Cornish Hens With Low Country Hoppin John
Cornish Hens
2ea. Cornish Hens
2T. Wild Rooster Poultry Rub
2T. Olive Oil
Kosher Salt and Fresh Ground Black Pepper to Coat
METHOD: Split hens by removing backbone. Coat the birds with olive oil and rub with wild rooster seasonings and salt and pepper. Allow to sit at least 2 hours. Place hens on medium heat grill breast side up covered for 12-15 minutes. Check periodically for flare-ups so the birds do not burn. Turn and continue to cook five minutes or until breast side is golden brown and begins to crisp and a thermometer inserted into the thickest part of the bird registers 160 degrees. Allow the hens to rest for at lest five minutes before serving.
Low Country Hoppin John
4c. Carolina Plantation Cow Peas
1ea. Onion Diced
1ea. Carrot Diced
1ea. Leek Washed and Diced, White and Light Green Part Only
Enough Chicken Stock to Cover
1ea. Ham Hock
6ea. Slices of Bacon Diced
1ea. Bay Leaf
Kosher Salt and Fresh Ground Black Pepper
METHOD: Rinse cow peas well removing any discolored peas. Cover peas with water and allow to soak overnight. Rinse peas on last time. In a sauce pot add peas, bay leaf, and ham hock and cover with chicken stock by two inches. Bring to a light simmer. In a sauté pan render bacon until crispy but not burned. Add onions, carrots, and leeks and sauté until the vegetables are tender. Stir vegetables into peas. Return to a simmer and cover. Cook stirring occasionally until peas are tender, about 2 hours. Taste peas and season with salt and pepper. Serve over Carolina Plantation Rice.