Chef Eric Johnson of Vista Grill at Delta Downs

Sautéed Cornish Hens, Shrimp salad & Strawberry Shortcake

Sautéed Cornish Hens

• 1 lb Cornish hens (4), thawed
• ¼ C Olive oil
• 1 tsp salt
• 1 tsp blacking seasoning
• 1 tsp poultry seasoning
• ½ C butter, melted
• Salt & pepper to taste

Method:
Rinse hens. Pat dry. Combine next 5 ingredients and rub half of mixture inside hens. Truss hens and put in pan. Rub hens with remaining mixture and let stand for 15 minutes.
Heat skillet 2 min. before adding the oil, after adding the oil place Cornish hen in skillet (meat side down) put fire on low and after 15 minutes flip & brush with butter. Sprinkle with salt and pepper. Continue cooking until golden brown.

Strawberry Shortcake

• 3 pints fresh strawberries
• ½ C white sugar
• 2-1/4 C all-purpose flour
• 4 tsp baking powder
• 2 tsp white sugar
• ¼ tsp salt
• 1/3 C shortening 1 egg
• 2/3 C milk
• 2 C whipped heavy cream

Method:
Slice the strawberries and toss them with ½ cup of white sugar. Set aside. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Shrimp salad