| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | Essnce06 | 1 | servings | |
INGREDIENTS
| 1 | Cornish hen -; (1 1/2 lbs) | |
| 2 | tb | Honey |
| 1/4 | ts | Ground all-spice |
| Juice and zest of 2 oranges | ||
| 2 | tb | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | Serving Bourbon-Mashed Sweet Potatoes; see * Note |
INSTRUCTIONS
* Note: See the "Bourbon-Mashed Sweet Potatoes" recipe which is included in this collection Debone hen, beginning at top of bird along either side of breast bone. Using a sharp knife, work your way down each side of carcass trying to remove as much meat from bone as possible, to make 2 halves. Leave in leg and wing bones, but discard carcass (or save for stock). In a shallow non-reactive container large enough to hold both halves of hen combine honey, allspice, orange juice and zest, olive oil, and salt and pepper. Add cornish hen halves, turning to coat; meat should be completely covered with marinade. Refrigerate for 2 hours, turning once. Preheat grill for 30 minutes. When it is medium-hot, place cornish hen halves on grill, skin side down, for 8 minutes. Watch carefully -- it can burn easily because of honey in marinade. When first side is browned, turn and move halves to a cooler section of grill. Finish cooking about 12 minutes more, or until meat is no longer pink when you make a small slit down to the bone. Serve with Bourbon-Mashed Sweet Potatoes. This recipe yields 1 serving. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2138 broadcast 04-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-23-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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