| 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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