The church is not perfect, but woe to the man who finds pleasure in pointing out her imperfections! Christ loved his church, and let us do the same. I have no doubt that the Lord can see more fault in his church than I can; and I have equal confidence that he sees no fault at all. Because he covers her faults with his own love-that love which covers a multitude of sins; and he removes all her defilement with that precious blood which washes away all the transgressions of his people.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Cornish		2	Servings

INGREDIENTS

6		Ancho chilies; dried
8	c	Boiling water
2	tb	Garlic; minced
1/2	ts	Salt
2	tb	Cilantro; minced
2	c	Cornmeal
2	tb	Curry powder
2	tb	Cumin; ground
		Salt and pepper
2		Rock Cornish game hens breast; skinned and boned
1	c	Olive oil

INSTRUCTIONS

Preheat the oven to 400F. Place the ancho chilies in a large bowl, cover
them with the boiling water, and soak them for 30 minutes to overnight.
Drain the chilies well, then remove and discard the seed and stems. Place
the chilies in a blender with the garlic, salt, and cilantro. Puree and set
aside. Combine the cornmeal, curry pwoder, cumin, salt, and pepper and
spread in a jelly-roll pan. Spread the hen breasts generously and evenly
with the chili puree, then dredge them in the seasoned cornmeal. Place a
large saute pan or skillet over high heat,. add the oil and heat until it
begins to smoke. Add the hen breasts and cook 2 to 3 minutes, or until the
topping is crisp. Turn the breasts, cook the other side until crisp, then
transfer the breasts to the preheated oven to cook another 5 minutes, or
until opaque throughout.
Recipe By     : Bobby Flay, Mesa Grill/tpogue@idsonline.com
Posted to MC-Recipe Digest V1 #232
Date: Tue, 1 Oct 1996 12:32:34 -465800
From: Terry Pogue <tpogue@ids2.idsonline.com>

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