Dining In: Local Restaurant Recipes

Dining In: Local Restaurant Recipes

Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. Moffly Media looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!

 

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Roasted Cornish Hen with Luganega Sausage



Contributed by: Aloi
Cusine: Italian
# of Servings: 4
Ingredients:
  • 2 organic Cornish hens, cleaned, partially deboned and cut in half
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 shallots, sliced
  • 2 cloves garlic
  • 1 lemon, sliced
  • 2 tablespoons balsamic vinegar
  • 1 cup olive oil
  • Salt and freshly ground black pepper to taste
  • 1 pound luganega sausage, divided into four portions, each curled in a spiral and secured with a skewer
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, smashed
  • 1 anchovy fillet
  • 1 small white onion, thinly sliced
  • 1 yellow pepper, julienned
  • 1 red pepper, julienned
  • 2 plum tomatoes, crushed with a fork
  • 1 tablespoon capers
  • 3 leaves basil, torn
  • 4 tablespoons olive oil
  • 1 bunch broccoli rabe
  • 1 clove garlic, thinly sliced
  • Fresh rosemary for garnish
Preparation:
  1. Place Cornish hens in a large bowl.
  2. Cover with rosemary, thyme, shallots, whole garlic cloves, lemon slices, balsamic vinegar, one cup olive oil, and salt and pepper.
  3. Marinate overnight in refrigerator.
  4. Preheat oven to 400 degrees.
  5. In a hot saute pan, heat a bit of oil and sear the hens, about two minutes on each side.
  6. Add the luganega sausage and place in oven for about twenty minutes.
  7. Meanwhile, prepare the peperonata. In a saute pan over medium heat, warm two tablespoons olive oil.
  8. Add one smashed clove of garlic and the anchovy; when the garlic is golden, add the onion and the peppers.
  9. Lower the heat, and add the crushed tomatoes and the capers.
  10. Cook for about fifteen to twenty minutes.
  11. Season with salt and pepper and remove from heat. Stir in the basil.
  12. In a saute pan over medium heat, heat four tablespoons olive oil; add the broccoli rabe and one clove sliced garlic and cook until al dente.
  13. Divide peperonata among four plates.
  14. Place broccoli rabe to one side of peperonata and place half a Cornish hen in the center of plate and top with a spiral of sausage.
  15. Garnish with rosemary.