| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
Caprial2 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Fresh corn kernels; (2 ears corn) |
| 1 |
|
Red; (Spanish) onion, |
|
|
; finely chopped |
| 3 |
|
Cloves garlic; chopped |
| 2 |
|
Red bell peppers; roasted and finely |
|
|
; chopped |
| 1 |
|
Lime; Juice of |
| 1 |
|
Lemon; Juice of |
| 1/3 |
c |
Olive oil |
| 1/2 |
ts |
Ground cumin |
| 2 |
|
Jalapeno peppers; seeded and finely |
|
|
; chopped |
| 1 |
ts |
Chopped fresh cilantro |
|
|
Salt and freshly ground black pepper; to taste |
| 4 |
|
Game hens; (about 1 pound each) |
| 1 |
|
Lime; halved |
| 2 |
ts |
Olive oil |
| 1/4 |
ts |
Chile powder |
| 1/4 |
ts |
Ground cumin |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
SWEET CORN SALSA
GAME HENS
For the Sweet Corn Salsa, mix together well the corn kernels, onion,
garlic, and red peppers in a medium nonreactive bowl. Add the lime juice,
lemon juice, and olive oil and mix. Add the cumin, jalapeno peppers,
cilantro, and salt and pepper to taste. Mix well and set aside for at least
1 hour to allow the flavors to blend.
Meanwhile, preheat the oven to 375 degrees and prepare the hens.
Place the hens in a large roasting pan and rub them all over with the cut
halves of the lime. Drizzle with the olive oil. Sprinkle over the chile
powder and cumin and season them to taste with salt and pepper. Roast for
20 to 25 minutes, or until the hens reach an internal temperature of 155
degrees. Allow the hens to rest for 2 to 3 minutes before carving.
Spoon the Sweet Corn Salsa onto a serving platter and arrange the carved
game hens on top. Serve immediately.
Serves four.
Converted by MC_Buster.
Per serving: 2113 Calories (kcal); 115g Total Fat; (48% calories from fat);
201g Protein; 75g Carbohydrate; 870mg Cholesterol; 669mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 27 1/2 Lean Meat; 3 1/2 Vegetable; 1 1/2
Fruit; 16 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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