| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
|
6 |
Servings |
INGREDIENTS
| 6 |
|
Cornish Game Hens (1 1/2Lb Each), Rinsed, Patted Dry |
| 1 |
c |
Fresh Lemon Juice |
| 1/2 |
c |
Olive Oil |
| 1/2 |
c |
Onion; Chopped |
| 2 |
|
Cloves Garlic |
| 1 |
ts |
Celery Salt |
| 1 |
tb |
Worcestershire Sauce |
| 1 |
ts |
Tabasco Sauce |
| 1 |
ts |
Salt |
| 1 |
tb |
Freshly Ground Pepper |
INSTRUCTIONS
1. With a large heavy knife remove the backbone from each hen and flatten
the hens with the bottom of a heavy pan.
2. In a blender or food processor blend the lemon juice, the oil, the
onion, the garlic, the celery salt, the Worcestershire sauce, the Tabasco,
the salt, and the pepper, until the marinade is combined well.
3. In a dish just large enough to hold the hens in one layer, lay the hens
flat, skin sides up and the wings tucked under, pour the marinade over the
hens, and let the hens marinate, covered with plastic wrap and chilled, for
24 hours.
4. Remove the hens from the marinade, let them come to room temperature,
and grill them over hot coals about 4 inches from the heat, turning them
several times with tongs, for 20 to 25 minutes, or until the juices run
clear when the flesh is pierced with a fork and the meat is just springy to
the touch.
Recipe by: Occidental Restaurant
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Luke Murden
<lmurden@visi.net> on Sep 24, 1997
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