Since I found the baby bell peppers and Moroccan peppers at the Grand Frais, I’ve been wondering what I could do with them. Food Network had a recipe that inspired me http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-baby-peppers-recipe/index.html and that I thought would go well with my coquelet languishing in the freezer. The Moroccan peppers, unlike the baby bells, were Mexican hot! Still, the flavor was good and they were probably the best tasting, serious chillies I’ve had since coming to France. Authentic, Mexican food coming to this spot soon!
I took the opportunity to use my new cast iron grill pan, preheated and sprayed with Pam, cooking the coquelet, off flame, between the 2 outside burners of my gas grill. My rosemary pots are looking very good right now, so I decide to combine some with juicy, fresh garlic as a marinade.
The peppers cooked up nicely and could serve as a rich and cheesy, light lunch. Of course, I fiddled with the recipe a bit.
Grilled Rosemary Garlic Coquelet with Stuffed Baby Peppers
1 coquelet or cornish game hen
Salt and pepper
8 fresh garlic cloves, chopped
1 1/2 tbsp fresh rosemary, chopped
1 tsp lemon juice
2 tbsp olive oil
6 slices proscuitto, chopped
2 tbsp olive oil
1/2 onion, chopped
3/4 cup ricotta
1/3 cup grated Parmesan
1/2 cup small peas
16-20 baby bell peppers, tops cut off and reserved, then de-seeded.
Cut the coquelet up the back to remove the backbone, then flatten by pressing on the breast with the palm of your hand and season with salt and pepper. Mix the garlic, rosemary, lemon juice and 2 tbsp olive oil together, smear all over the coquelet and refrigerate for 2 -4 hours.
Fry the proscuitto in 2 tbsp of olive oil until crisp. Remove from the pan and drain on paper towels. Add the onion to the pan, fry until soft, then allow to cool for 10 minutes.
Mix the proscuitto, onion, ricotta, Parmesan and peas together, season with black pepper, then stuff into the bell peppers. Roast on an oiled baking sheet, at 350 F for 20-25 minutes until soft.
Grill the coquelet, off flame for about 40 minutes; 25 minutes skin side down, turn, then continue to grill for another 15 minutes.
Wine suggestion: Chiroubles