Four Alarm Game Hens

Recipe Ingredients

7 oz	198g	Roasted red peppers - drained
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Country-style Dijon mustard
1/4 teaspoon	1.3ml	Ground red pepper - (or more!)
1/4 teaspoon	1.3ml	Tabasco - (or more to taste)
1/8 teaspoon	0.6ml	Crushed hot red pepper *
2		Rock Cornish game hens **
		Fresh herb sprigs - optional

Recipe Instructions

*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.

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6676

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