Wine-Tamarind Glazed Cornish Hens with Tropical Salad

Last month Redwood Creek Wine announced that Loanne Chiu of Fort Worth, Texas was the grand prize winner in its first ever Blaze A Better Barbecue recipe contest. The online recipe contest challenged consumers to create an original grilling entrée recipe that included one of Redwood Creek’s eight, food-friendly wines as an ingredient and a wine pairing recommendation. As the Grand Prize Winner, Loanne will receive a trip for two to Colorado Springs, CO to attend Steven Raichlen’s Barbecue University® in 2011.

Loanne was inspired to create the dish after having the meal of a lifetime on her 40th wedding anniversary. After enjoying deep fried quail, Chiu wondered what the recipe would taste like if she reinterpreted the dish on the grill and with the more widely available Cornish hen.

This would be a wonderful meal to share with a special someone this Valentine’s Day or for a romantic anniversary dinner at home. Serve it with Redwood Creek Sauvignon Blanc. (I love Redwood Creek wines especially their Pinot Grigio, which is super affordable. Read my Redwood Creek wine review here.)

Wine-Tamarind Glazed Cornish Hens with Tropical Salad

Preparation Time: 20 minutes Cooking Time: 40 minutes

Yield: 4-6 Servings

Ingredients:

• 3 (0.26-ounce) packages tamarind-flavored drink mix powder (such as Tamarindo) without sugar added, divided
• 7 tablespoons brown sugar, divided
• 1 teaspoon salt
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 3/4 teaspoon crushed red pepper
• 2 (20-ounce) Cornish hens, thawed, split in half lengthwise
• 1 cup REDWOOD CREEK SAUVIGNON BLANC
• 1 tablespoon soy sauce
• 1 1/4 teaspoons Asian chili garlic paste
• 1 1/2 teaspoons grated ginger root, divided
• 1/4 cup water
• 1 teaspoon fish sauce
• 1 tablespoon white sugar
• 1 tablespoon olive oil and 1/4 cup more for brushing grill
• 1 bunch fresh baby spinach, washed, rinsed and trimmed
• 1 1/4 cups shredded carrots
• 1 medium size mango, peeled and cubed
• 1/4 cup toasted pecans

Instructions

1. In a small bowl mix one (0.26-ounce) package tamarind-flavored drink mix powder with 1 tablespoon brown sugar, salt, garlic powder, black pepper and crushed red pepper for rub. Wash hens and wipe dry with paper towels. Rub hens with mixture, applying over and under the skin, and then place hens in a plastic storage bag. Let chill and marinade up to 3 hours.
2. Prepare glaze: in a small saucepan, mix second package (0.26-ounce) tamarind-flavored drink mix powder with remaining 6 tablespoons brown sugar, wine, soy sauce, 1 teaspoon chili garlic paste and 1 teaspoon ginger root. Simmer slowly (uncovered) until mixture is very thick and has reduced to about 1/2 cup.
3. Prepare salad dressing: mix 1 1/2 teaspoons tamarind-flavored drink mix powder from third envelope, the remaining 1/4 teaspoon Asian chili garlic paste, the remaining 1/2 teaspoon ginger root, water, fish sauce, sugar and 1 tablespoon oil in a jar and chill.
4. Prepare salad: place spinach, carrots, mango and pecans on a serving platter and set aside.
5. Liberally apply oil to barbecue rack and turn on until hot. Drain Cornish hens and place skin side down on hot grill. Turn heat down and grill Cornish hens until nice grill marks appear on one side, then flip. Grill for a total of 30-40 minutes on both sides or until meat thermometer registers at 160° F. Bring tamarind glaze to a simmer and brush hens on all sides with it. Turn off fire. Let hens rest.
6. To assemble: drizzle salad with dressing on serving platter. Place hens on top and drizzle with any remaining wine glaze. Serve warm.

Check out the Redwood Creek Wine website to learn more about their wines and to find more recipes.

Anne-Marie Nichols is the Managing Editor of Mom Central Food. You can also find her cooking up some healthy recipes at This Mama Cooks! On a Diet.

Anne-Marie Nichols