| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
Rock cornish hens (about 3/4 to 1 lb each) split in half |
| 3 |
c |
Fresh or frozen raspberries, thawed if frozen |
| 1 |
c |
Raspberry vinegar |
| 3/4 |
c |
Olive oil |
| 2 |
|
Bay leaves |
| 1 |
tb |
Dried thyme |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Here's one from the Silver Palate Goodtimes Cookbook.
(note: I'm sure you could use this with lots of different meats. And I'm
sure it would come out delicious just broiled instead of grilled on
coals...just a bit different)
One day before serving, rinse the birds and pat dry. Place the birds in a
shallow dish.
Combine the raspberries and vinegar in a saucepan. Heat to boiling and boil
for 1 minutes. Remove form heat. Stir in oil, bay leaves and thyme. Cool to
room temperature. Pour the marinade over the birds and sprinkle with salt &
pepper to taste. Marinate overnight in the fridge turning occasionally.
Prepare hot coals for grilling
Remove the birds from the marinade and grill a few inches from the coals,
basting occasionally wiht the marinade until juices run clear when the
thickest part of a thigh is pierced. Serve immediately.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 15, 1997
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