Name: Ancho-Rubbed Game Hen
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

Nothing will be ambiguous if we hold fast to what ought to be clear from the foregoing: that there are two kinds of call. There is the general call, by which God invites all equally to Himself through the outward preaching of the word – even those to whom He holds it out as a savor of death (cf. 2 Cor. 2:16), and as the occasion for severer condemnation. The other kind of call is special, which He designs for the most part to give to the believers alone, while by the inward illumination of His Spirit he causes the preached Word to dwell in their hearts.

John Calvin

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/[email protected]
Posted to MC-Recipe Digest V1 #232
Date: Tue, 1 Oct 1996 12:32:34 -465800
From: Terry Pogue <[email protected]>

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