Recipe Du Jour: Slate's Roasted Game Hen with Root Puree and Wilted Spinach

Logo courtesy of Slate

The following recipe is from our friend, Executive Chef Matt Hartnett, of Slate Restaurant. Although he has only been the Chef for a short while (he hails from Caribou Cafe), the food is truly great so it's easy to see why the restaurant is always filled with happy patrons.

This particular recipe is a bit more unique than the ubiquitous roasted chicken, yet it is still easy and extremely impressive for dinner parties or that special someone. Of course, if you're too lazy to make it yourself, it is available at the restaurant for 18 bucks.

Located at 102 South 21st Street, Slate is open for lunch from 11:30 a.m. -2:30 p.m.; dinner is served from 5:00 p.m.-1:00 a.m. and drinks are served until 2:00 a.m.

Ingredients:
2 cornish hens
1/2 cup andouille sausage (finely chopped)
1/2 bf of fresh spinach
6 grape tomatoes (cut into thirds)
1 tbs. chopped garlic
2 tbs. chopped shallot
4 tsp. olive oil
4 oz. white wine
4 pats unsalted butter
1 parsnip
1/2 baking potato

Method:
Rub the hens with 2 ounces of olive oil and sprinkle judiciously with kosher salt and pepper. Place into a 375-degree oven for 22 minutes per pound to roast. Add roughly diced potato and parsnip into a pot of cold water. Boil until tender (8-10 minutes). Drain and put through a ricer or a food mill to create a puree. Add 2 pats of butter, salt, and pepper to puree. Place the remaining oil in a heated saute pan. Add spinach to wilt (1-2 minutes). Add in chopped shallot, garlic, and sausage. Deglaze with 4 ounces of white wine. Remove pan from heat and add remaining pats of butter to create a beurre blanc. Divide spinach mixture between two plates. Place a mound of root puree into the center of the spinach mixture. Top with roasted hen and garnish with sliced cherry tomato and serve.