| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
Game-pl, Grill/broil |
4 |
Servings |
INGREDIENTS
| 4 |
|
Cornish hens, butterflied |
| 1 |
c |
Lemon garlic butter, at room temperature |
| 2 |
tb |
Ancho powder -lemon garlic butter— |
| 1 |
c |
Fresh lemon juice |
| 8 |
tb |
Unsalted butter |
| 2 |
tb |
Fresh minced garlic |
|
|
Salt and freshly ground white pepper to taste |
INSTRUCTIONS
Prepare a wood or charcoal fire and let it burn down to embers. In a small
saucepan over medium heat, bring the lemon juice to a boil and reduce to
the consistency of honey. Set aside
In a food processor, blend the lemon syrup and garlic with the butter and
season to taste with salt and pepper. Reserve. Brush the hens with olive
oil and season with salt and freshly ground pepper. Sprinkle with the ancho
chile powder and grill skin side down over medium low heat, covered, for 15
minutes. The skin should be brown and crispy. Turn the hens over and cook
an additional 5 minuets or until done. Remove from the grill and rub them
generously with the room temperature LemonGarlic Butter.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3605 Posted to MC-Recipe Digest V1
#668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997
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