| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Entree, Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Oil |
| 4 |
|
Cornish hens; skinless |
| 1 |
tb |
Ancho chili powder |
| 3 1/4 |
oz |
Chorizo; diced |
| 2 |
tb |
Defatted chicken broth |
| 2 |
c |
Defatted chicken broth |
| 6 |
|
Cloves garlic; diced |
| 1/4 |
c |
Celery; diced |
| 1 |
md |
Onion; diced |
| 4 |
c |
Carrot; diced |
| 1 |
|
Poblano chili pepper; core |
| 3 |
ts |
Chopped herbs (thyme, sage, cilantro) |
| 6 1/2 |
c |
Cornbread; crumbled |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Cornbread: Use two 8.5-oz. packages corn muffin mix. Prepare with 1/4 c.
egg substitute and 1/3 c. skim milk. Bake in 8 x 8-in. pans for 20 min.
Cool.
1. Set oven to 450F.
2. Heat 1 tsp. oil in a roasting pan. Place hens in roasting pan and dust
with ancho pepper; roast 20 minutes. Reduce oven to 350F. Do not remove.
3. While hens are roasting, brown chorizo in a dry medium saute pan; add 2
tbsp. broth, garlic, celery, onion, carrot and diced poblano; saute 3 min.
4. Transfer to a mixing bowl. Add herbs, cornbread and 2 c. broth; mix
well. Bake in 13 x 9-in. pan for 25 min. while hens continue to bake.
5. Remove cornbread and hens from oven. Halve hens and serve each half with
1 c. stuffing and Cranberrv-Mango Relish.
[Serves 8. 473 cals, 16.1g fat; Pat H. McRecipe 1996: see Thanksgiving
Menu]
Recipe By : Bobby Flay and Holly McCord, Nov 1996
Posted to CHILE-HEADS DIGEST V3 #140
Date: Fri, 25 Oct 1996 10:30:03 -0400
From: kmeade@ids2.idsonline.com (The Meades)
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