| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Poultry, Spanish |
8 |
Servings |
INGREDIENTS
| 8 |
|
Cornish Game Hens |
| 1 |
t |
Garlic Salt |
| 1 |
t |
White Pepper |
| 1 |
t |
Meat Seasoning |
| 1 |
t |
Coriander |
| 3/4 |
c |
Unsalted Butter |
| 2 |
T |
Garlic, chopped |
| 1/4 |
c |
Almond Slices |
| 3/4 |
c |
Red Peppers, julienned |
| 3/4 |
c |
Green Peppers, julienned |
INSTRUCTIONS
(Cornish Game Hen Al Ajillo) 1. Split the Cornish Hens into a
butterfly shape, spreading the sides apart and taking the hackbone
off. 2. Crush the Coriander Seeds and mix with the Garlic Salt, Pepper
and Meat Seasoning. Rub the mixture into the Game Hens and roast them
in a pre-heated 45O degree oven for 20 minutes. Take the Game Hens out
of the oven and remove the Rib Bones. 3. Melt half of the Butter and
saute the chopped fresh Garlic until a light yellow color. 4. In
another pan melt the remainder of the Butter and saute the Almond
slices until golden. Add the julienne sliced Green and Red Bell
Peppers and saute for 3 minutes. 5. Serve the roasted butterflied
Cornish Game Hens on a warm dinner plate, spooning over the hot Garlic
Butter. Garnish wiih the sauteed Green and Red Peppers with Almonds.
Source: "Menu Memories", Royal Caribbean Cruise Line Ship: Monarch Of
The Seas--June 7th to 14th, 1992 From the Recipe Files of: Deidre-Anne
Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
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