Four-alarm game hens

Yield: 4 Servings

Measure Ingredient
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

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