Yield: 4 Servings
|7 ounces||Roasted red peppers; drained|
|1 tablespoon||Vegetable oil|
|1 tablespoon||Country-style Dijon mustard|
|¼ teaspoon||Ground red pepper (or more!)|
|¼ teaspoon||Tabasco (or more to taste)|
|⅛ teaspoon||Crushed hot red pepper *|
|2||Rock Cornish game hens **|
|Fresh herb sprigs, optional|
*Note: You may use more crushed hot red pepper if desired, to taste. ** Game hens should be about 1 pound each, split lengthwise in half.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini