Between seeking the best "Diners, Drive-Ins & Dives" and creating his weekly "Big Bite," celebrity chef Guy Fieri can create a great menu easily for any table.

Now, the UNLV graduate has come to MORE to create a great Cornish game hen dish with some tasty coleslaw. Both recipes are courtesy of Fieri.

Brick In The Wall Hens With Salsa Verde

Ingredients:

3 Cornish game hens, washed and dried
1 teaspoon dried rosemary
1 teaspoon white pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried sweet basil
2 tablespoons extra virgin olive oil
Salsa Verde, recipe follows

Preparation:

Special equipment: 4 bricks covered in aluminum foil, large cast iron skillet

Remove the backbone of the hens. Split the breast plate and press down on the chicken in all joints to flatten it.
In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture all over the hens—under the skin, on top of the skin, and the inside cavity.
Heat a large sauté pan over medium high heat with oil, and place hens cavity side down. Place another large sauté pan on top of the hens, and place 4 bricks inside of the top pan.
Cook on medium high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F.
Remove hens to a cutting board and let rest 5 minutes before serving. Serve with Salsa Verde.

Yield: 4 servings Prep time: 10 minutes Cook time: 20 minutes Inactive prep time: None Ease of preparation: Easy

Long Beach Coleslaw/Salsa Verde

Ingredients:

2 ea Iceberg lettuce heads, cleaned and cut into 1" pieces
12oz Blue cheese dressing, thick and chunky
1 ea Red Cabbage, medium, cleaned and cut into 1/8” julienne
12oz Red wine vinegar
2 T Garlic, minced
1 T Pepper, fresh cracked
1 t Sea Salt

Preparation:

In medium microwavable bowl, combine garlic, pepper, salt, and vinegar. Toss with cabbage, cover and microwave for 1 ½ minutes, toss, then cook for another 1 ½ minutes on high.
Remove cover, and let chill in refrigerator until cool, about 30 minutes, stirring occasionally.
In large salad bowl, add Iceberg lettuce and toss with blue cheese dressing.
Strain cabbage of liquid and lightly mix with Iceberg and blue cheese dressing.
Add fresh cracked pepper to taste.

Yield: 8 – 10 servings Prep time: 5 minutes Cook time: 3 minutes Inactive time: 30 minutes Ease of Preparation: Easy