|Half Spit-Roasted Game Hens with Brussels Sprouts and Rice|
I remove them from the spit and let them sit while we are having our first course. This assures the juices stay in the meat when the birds are cut for serving.
|Julian's 22 Ounce Game Hens on the Spit|
Brussels sprouts always seem like a good fall food to me, although they are widely available year around and always of the same high quality. In any case, since I often prepare them other ways, today I thought I would give you the easy, classic technique that I often use when I don't want to turn on the oven. As the game hens are roasting on the grill it seems like quite a waste to heat up the oven just for the vegetable side. So instead I'm going to par boil then sautee the sprouts.
|Par Boiled Sprouts Get a Warm Up in Seasoned Butter|
Note: I leave them whole but you can just as easily cut them in half which means you do not need to cut the 'X' into the stems.
When the sprouts are just fork tender, transfer them into a dish of cold water to stop the cooking. Drain and rinse with cold water and set aside. You can prepare the sprouts to this point well ahead. Immediately prior to serving, melt some butter in a saute pan. Toss in the sprouts and cook turning several times in the melted butter. Season with salt and pepper, or other spices of your preference. Cook until wamred through and serve.