Yield: 1 servings
|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|
|¼ \N||To 1/2 tsp hot red pepper|
|⅛ \N||To 1/4 tsp crushed hot red|
|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 ]