| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cornish |
Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Cornish hens; fresh or thawed if frozen |
| 1 |
|
Jar (small) lime marmalade (recommend the British versions) (up to) |
| 2 |
|
Habaneros; seeded and julienned; the thinner the better |
| 1 |
|
Lime; stripped rind (green part only!) |
|
|
Olive oil |
|
|
Tequila; rum, sherry or water (-use only enough to slightly dilute if glaze is too thick) |
INSTRUCTIONS
On a kettle type grill pile the readied coals about the side of the grill.
Oil lightly the poultry and place in the middle of the grill with clear
space about them. Cover the grill for 5 minutes and cook the poultry
without the glaze. While they cook mix the marmalade, chile, lime spritz
and liquid of choice. If you heat this up in microwave or on stovetop it
will be easier to work with. Using basting brush to stir and apply with.
Uncover the C.H.'s and baste with sauce. Continue to cover,grill-bake,
uncover and baste, and repeat until the birds are done. I won't say a time
since grills and conditions vary but only cook until done. If the glaze
gets too brown or charred it does not taste as good, either, so definately
watch this as it cooks. and as we say here in Kentucky 'cornish hens is
jes' a lil' chicken' (for which we pay a premium price!). I would guess
that this glaze would work well with almost any poultry except the stronger
flavoured ones like mallard or turkey.
This dish can be done in a 350 degree oven, too. Adios.
douglas allen thompson <aesculus@TSO.Cin.IX.net>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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