Tabaka (Georgian Game Hens)
from the Barbecue Bible by Steven Raichlen
Tabaka is one of the glories of Georgian gastronomy: butterflied boned game hens cooked under a weight to compact the meat and crisp the skin. Tradition calls for the birds to be pan-fried, but they can also be grilled to achieve a robust smoke flavor.
| 4 Cornish game hens 6 Tbsp. butter, unsalted Kosher or sea salt Freshly ground black pepper 4 bricks wrapped w/ aluminum foil |
For serving: |
Marinade: 3 oranges 2 limes 1 lemon 1/2 cup dry white wine 2 cinnamon sticks (3 inches each) 3 cloves garlic, peeled and crushed with the side of a cleaver 3 1/4-inch thick slices fresh ginger, crushed with the side of a cleaver 1/2 tsp. cracked black pepper |
1 medium onion, thinly sliced 3 tbsp. paprika 1 Tbsp. light brown sugar 1/2 tsp. course salt (kosher or sea salt), or to taste 1/2 tsp. hot pepper flakes 1/4 tsp. freshly grated nutmeg 1/2 cup olive oil |
Make the marinade: using a vegetable peeler, remove 1 strip of orange zest, 1 strip of lime zest, and 1 strip of lemon zest and set aside. Juice the oranges, limes and lemon.
Place the citrus and zest, the wine, cinnamon, garlic, ginger, and pepper in a heavy nonreactive saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer, uncovered, until the mixture is reduced to 1 cup, about 10 minutes.
Remove the pan from the heat and cool to room temperature. Stir in the onion, paprika, sugar, salt, hot pepper flakes, nutmeg and oil. Use right away or transfer to a large jar, cover, and refrigerate. The marinade will keep for 5 days.
Makes 2 cups, enough for 4 Cornish game hens, 1 chicken, or 2 pounds of pork.
Butterfly the game hens by cutting out the backbone of each hen with poultry shears. Open the hens as you would a book and flatten them with the side of a cleaver. Arrange the game hens in a glass baking dish and pour the marinade over. Cover with plastic wrap and marinate the hens in the refrigerator for at least 6 hours, preferably overnight. Turn 2 or 3 times to ensure even seasoning.
Preheat the grill to medium high.
Remove the hens from the marinade, brush with melted butter, and place them on the grate, skin side down. Place a brick on top of each to flatten it. Grill the hens until cooked through, about 10 minutes per side. Baste again with melted butter when you when you turn the birds. Season with salt and pepper.
To serve, arrange hens on a platter and sprinkle with the onion and cilantro. Serve the tkemali on the side.
Serves 4
