Yield: 6 Servings
Measure | Ingredient |
---|---|
1¼ cup | Buttermilk |
½ cup | Fresh cilantro, chopped |
4 teaspoons | Garlic, minced |
4 teaspoons | Fresh ginger, minced |
4 teaspoons | Serrano pepper, chopped |
2 teaspoons | Turmeric |
6 \N | Cornish game hens, 1 1/2 pounds |
1 tablespoon | Olive oil |
2 cups | Onions, chopped |
3½ cup | Plum tomatoes, seeded and chopped, about 2 pounds |
¼ cup | Dry white wine |
2½ teaspoon | Ground cumin |
1 cup | Whipping cream |
1½ tablespoon | Vegetable oil |
4½ cup | Corn kernels, (from 4 ears) |
1½ teaspoon | Ground cumin |
¾ teaspoon | Turmeric |
½ cup | Fresh cilantro, chopped |
HENS
SAUCE
CORN
FOR HENS: Mix first 6 ingredients in medium bowl. Place hens in 15x10x2-inch glass baking dish. Pour buttermilk mixture over hens. Cover; chill overnight.
Preheat oven to 400-degrees. Transfer hens to heavy 17x11x1-inch baking pan. Sprinkle inside and outside of hens with salt and pepper. Pour marinade over. Bake until cooked through, basting occasionally with juices, about 1 hour 10 minutes.
MEANWHILE, PREPARE SAUCE: Heat oil in heavy medium saucepan over medium-high heat. Add onions and saute until golden, about 6 minutes. Add tomatoes, wine and cumin; saute until tomatoes are tender, about 10 minutes. Puree mixture in blender; return to saucepan. Add cream and simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
Keep warm.
FOR CORN: Heat oil in large nonstick skillet over medium-high heat. Add corn, cumin and turmeric; saute until corn is heated through, about 5 minutes. Stir in cilantro. Season with salt and pepper.
Spoon some of sauce onto center of each plate. Place hens atop sauce. Spoon corn onto plates, dividing equally/ NOTES : Full of exotic flavors and vibrant colors - a perfect special-occasion entree. Begin marinating the hens a day before the party.
Posted to MC-Recipe Digest V1 #358 Recipe by: Bon Appetit Sept 1996 From: Greg Hastings <ghasting@...> Date: Sun, 29 Dec 1996 09:41:58 -0800