Olive To Eat, Do You?

Last week's selection for the French Fridays with Dorie online cooking group, from Dorie Greenspan's Around My French Table, was "Olive-Olive Cornish Hens". I knew this would draw a comment or two from hubby, who has made his feelings known about these little birds in the past. Hence, in our 18 year history, I have cooked them not once. He avoids all food where the meat is still on the bone. Too much trouble to eat.  Too much mess if you end up eating it with your (gasp!) fingers.  Still, he was taking on a positive attitude since we are striking out into unknown territory with almost every meal so far in our Cooking with Dorie adventures. Onward marching into the next frontier then!

I used store-bought black olive tapenade. The only other ingredients were olive oil, lemon juice, salt and pepper. Ridiculously easy.  Loosen some of the skin, poke the tapenade into the pocket created.

I did learn to cut out the backbone and snap the breast bone to make the little guys lie flat. These got roasted at 500 degrees for 25 minutes.

 I served ours with "Asparagus and Bits of Bacon", from page 330.  Hubby wasn't crazy about the walnut oil/ lemon juice dressing. I thought it very tasty.

This meal was a winner for me. The olive tapenade added subtle flavor to the cornish hen, the skin was crispy and delectable.  Half a hen was plenty for one serving.  Bon appetit for one!