Yield: 3 servings
|3||Game hens; split in half|
|¾ cup||Olive oil|
|4||Garlic cloves; crushed|
|3 tablespoons||Dry sherry|
|3 dashes||Tabasco sauce; or to taste|
|1 tablespoon||Finely-chopped fresh rosemary|
|1||Juice of 1 lemon|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
Split each bird in half, using either a Chinese cleaver or poultry shears.
Set aside. Using a very large bowl mix the remaining ingredients together.
Marinate the bird halves in this mixture for 1 hour, turning often. Broil in an electric oven 7 or 8 minutes on a side, or on a charcoal barbecue. I prefer the charcoal, but be sure the coals are not too hot. Cook to your preference.
Variation: You can use this same recipe for squab or quail. Just remember to cut down on the cooking time according to the size of the bird.
Comments: The smell of rosemary and garlic in the air always makes me think of the back streets of the villages on the edge of Rome. You can have a fine Roman party with this dish. You can even urge your guests to place themselves on their sides on cushions and eat with only their fingers, as they did in ancient Rome. Slaves had to eat sitting upright, but free citizens reclined.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.