Florentine Mixed Grill
|Herb marinade||1 Cup (16 tbs)|
|Cornish game||3 Pound (2 Cornish Game Hens, 1 1/4 To 1 1/2 Pound Each)|
|Baby back pork rib racks||2 Pound, trimmed of fat (1 Rack)|
|Herb oil||1 Tablespoon|
|Porcini mushrooms/Shiitake / large regular mushrooms||16 (Each About 3 Inches In Diameter, Fresh)|
|Garlic||2 Clove (10 gm), slivered|
|Beef porterhouse steak||3 Pound, cut 2 inches thick, trimmed of fat (1 Steak, 2 1/2 To 3 Pound)|
Prepare Herb Marinade; set aside.
With poultry shears, cut each hen lengthwise along backbone.
Pull hens open; place, skin side up, on a board and press firmly to flatten, cracking breastbone slightly.
Pull off and discard fat; rinse hens and pat dry.
Place hens and pork ribs in dish with Herb Marinade; turn to coat.
Cover and refrigerate, turning occasionally, for at least 1 hour or up to 4 hours.
Meanwhile, prepare Herb Oil.
Trim ends from mushroom stems (if using shiitake, cut off and discard entire stem).
Cut 3 or 4 slits in each mushroom cap; tuck a sliver of garlic in each slit.
Brush mushrooms with Herb Oil; set aside.
Lift hens and pork from marinade; reserve marinade.
Place hens (skin side down), pork, and steak on a lightly greased grill 4 to 6 inches above a solid bed of medium-hot coals (you can hold your hand at grill level for only 3 to 4 seconds).
Cover barbecue; open vents.
Cook for 10 minutes.
Uncover barbecue; turn meats, basting with reserved marinade.
Continue to cook, uncovered, turning meats as needed, until steak is done to your liking (cut to test; about 15 more minutes for medium-rare) and until hens and pork are no longer pink near bone (cut to test; about 25 more minutes).
Ten minutes before hens and pork are done, add mushrooms to grill; cook, turning as needed, until browned on both sides Transfer meats and mushrooms to a platter; garnish with lemon wedges and, if desired, herb sprigs.