Four alarm game hens

Yield: 1 servings

Measure Ingredient
1 \N Jar roasted red peppers (7
\N \N Ounces), drained
1 tablespoon Vegetable oil
1 tablespoon Country-style Dijon mustard
¼ \N To 1/2 tsp ground red
\N \N Pepper
¼ \N To 1/2 tsp hot red pepper
\N \N Sauce
⅛ \N To 1/4 tsp crushed hot red
\N \N Pepper
2 \N Rock Cornish game hens
\N \N (about 1 pound each),
\N \N Split lengthwise in half
\N \N Fresh herb sprigs, optional

Start fire in grill, placing rack 4 inches above coals (see note).

Process red peppers in food processor or blender until smooth; set aside. Heat oil in a 1-quart saucepan over medium-low heat; add pureed peppers, mustard, ground red pepper, hot red pepper sauce, and crushed red pepper. Cook 5 minutes, stirring occasionally, until heated through and flavors are blended. Remove from heat; set aside until fire is ready. Place Rock Cornish game hen halves, skin side down, on hot grill rack; cook, covered with grill cover, 10 minutes.

Turn hens over; cook, covered, another 10 minutes. Brush hot red pepper sauce liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through. Serve when chicken is well glazed, garnishing with herb sprigs.

NOTE: Hens may be baked in oven. Heat oven to 450F. Prepare sauce as directed. Place hen halves, skin side up, in a baking or roasting pan. Bake 25 minutes until cooked through. Brush sauce over hens; cook 10 minutes longer until sauce begins to brown.

Makes 4 servings.

[ REDBOOK; July 1990 ]

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