| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Poultry, Spanish |
8 |
Servings |
INGREDIENTS
| 8 |
|
Cornish Game Hens |
| 1 |
ts |
Garlic Salt |
| 1 |
ts |
White Pepper |
| 1 |
ts |
Meat Seasoning |
| 1 |
ts |
Coriander |
| 3/4 |
c |
Unsalted Butter |
| 2 |
tb |
Garlic; chopped |
| 1/4 |
c |
Almond Slices |
| 3/4 |
c |
Red Peppers; julienned |
| 3/4 |
c |
Green Peppers; julienned |
INSTRUCTIONS
DEIDRE-ANNE PENROD--FGGT98B
(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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