CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
Cornish |
Poultry |
4 |
Servings |
INGREDIENTS
7 |
oz |
Roasted red peppers, drained |
1 |
T |
Vegetable oil |
1 |
T |
Country-style Dijon mustard |
1/4 |
t |
Ground red pepper, or more! |
1/4 |
t |
Tabasco, or more to taste |
1/8 |
t |
Crushed hot red pepper * |
2 |
|
Rock Cornish game hens ** |
|
|
Fresh herb sprigs, optional |
INSTRUCTIONS
Note: You may use more crushed hot red pepper if desired, to taste. *
Game hens should be about 1 pound each, split lengthwise in half.
Start fire in grill, placing rack 4 inches above coals (see note).
Process red peppers in food processor or blender until smooth; set
aside. Heat oil in a 1-quart saucepan over medium-low heat; add pureed
peppers, mustard, ground red pepper, hot red pepper sauce, and crushed
red pepper. Cook 5 minutes, stirring occasionally, until heated
through and flavors are blended. Remove from heat; set aside until
fire is ready. Place Rock Cornish game hen halves, skin side down, on
hot grill rack; cook, covered with grill cover, 10 minutes. Turn hens
over; cook, covered, another 10 minutes. Brush hot red pepper sauce
liberally over chicken; cook, covered, 5 minutes longer until chicken
is cooked through. Serve when chicken is well glazed, garnishing with
herb sprigs. NOTE: Hens may be baked in oven. Heat oven to 450F.
Prepare sauce as directed. Place hen halves, skin side up, in a baking
or roasting pan. Bake 25 minutes until cooked through. Brush sauce
over hens; cook 10 minutes longer until sauce begins to brown. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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