|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 8/17/2008 8:02 PM |
|
 First
Previous
2-9 of 9
Next
Last
|
|
Reply
| | | From: Genie· | Sent: 8/17/2008 8:02 PM |
| Grilled Split Cornish Hens with Spinach and Cherries
2 thawed Tyson® Rock Cornish Game Hens
1 cup red wine vinegar salad dressing
1/4 cup dried cherries
1/4 cup dry sherry
1 tablespoon margarine or butter
1/2 cup chopped celery
1/2 cup sliced fresh mushrooms
1 10 ounce package fresh spinach, washed and dried
1 cup crushed seasoned croutons
1/4 cup toasted chopped walnuts
1/2 cup warmed chicken broth
Rinse hens with cold water and pat dry with paper towels. Split hens in half by cutting down backbone and then through breastbone. Place in large glass baking dish. Pour salad dressing over hens, turning to coat all sides. Cover and refrigerate for 20 minutes. Meanwhile, soak dried cherries in sherry. In a heavy nonstick frying pan, melt margarine. Cook celery and mushrooms until tender, about 3 minutes. Add spinach and stir just until spinach is wilted, about 2 minutes. Remove from heat and stir in croutons, cherries and sherry, walnuts and chicken broth. Place in microwaveable bowl, cover and refrigerate. Heat grill. Drain hens and place on hot grill, about 5 inches from heat; discard leftover marinade. Cook for 8 to 10 minutes per side or until done, turning occasionally. Insert an instant read thermometer into the thickest part of the chicken. Internal temperature should read 180F. Remove from grill. Reheat cherry dressing in microwave at high for 5 minutes. Serve with heated cherry dressing, peas and onions, and sauteed pepper medley. Refrigerate leftovers.
| |
|
Reply
| | | From: Genie· | Sent: 8/17/2008 8:03 PM |
| Barbecued Cornish Hens
3 cloves garlic, minced
1 tablespoon seasoned salt
1/2 cup oil
1 cup fresh lemon juice
1/4 cup Italian salad dressing
1/2 cup chopped onions
pepper to taste
1 teaspoon crushed thyme
4 rock cornich hens, giblets removed
Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. Cut the birds lengthwise. Cook on barbecue grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for about an hour and basting with marinade frequentlyl while cooking. Serves 8.
| |
|
Reply
| | | From: Genie· | Sent: 8/17/2008 8:03 PM |
CORNISH GAME HENS 2 Cornish game hens (1 to 1 1/2 pounds each) split lengthwise 1/4 cup olive or vegetable oil 1/3 cup white wine vinegar 4 garlic cloves, minced 3 tblsp chopped fresh cilantro or parsley 3 tblsp honey 3 tblsp soy sauce 1 to 2 tsp ground ginger 1/4 tsp crushed red pepper flakes Dash of pepper Place hens in a large resealable plastic bag or shallow glass container. Add remaining ingredients; seal or cover and refrigerte for at least 1 hour. Remove hens, reserving marinade. Place hens in a 13x9 inch disposable aluminum pan. Pour marinade over hens; cover pan. Grill, covered, over medium hot coals, basting frequently, for 35 - 40 minutes or until juices run clear and a meat thermometer reads 170 degrees. Place hens directly over coals for the last 3-4 minutes of cooking time, turning once. Makes 4 servings | |
|
Reply
| | | From: Genie· | Sent: 8/17/2008 8:04 PM |
Barbecued Cornish Hens
3 cloves garlic, minced
1 tablespoon seasoned salt
1/2 cup oil
1 cup fresh lemon juice
1/4 cup Italian salad dressing
1/2 cup chopped onions
pepper to taste
1 teaspoon crushed thyme
4 rock cornish hens, giblets removed
Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. Cut the birds lengthwise. Cook on barbecue grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for about an hour and basting with marinade frequentlyl while cooking. Serves 8.
| |
|
Reply
| | | From: Genie· | Sent: 8/17/2008 8:04 PM |
Grilled Cornish Hens - BettyGa | Ingredients: | | 1 x | Plum Barbecue Sauce; * | | 3 ea | Rock Cornish Hens; ** |
Instructions:* See Sowest 2 for recipe.
** The Cornish Game Hens should weigh about 1 1/4 lbs each.
Prepare Plum Barbecue sauce and set aside.
Cut hens into halves lengthwise.
Place bone sides down on the grill.
Cover and grill 5 to 6 inches from medium coals for about 35 minutes.
Turn hens.
Cover and grill, turning and brushing with the Plum Barbecue sauce 2 or 3 times, until done, about 25 to 35 minutes longer.
Heat any remaining sauce and serve with the hens.
ROAST CORNISH HENS: Heat the oven to 350 degrees F.
Place the cut hens, bone sides down, on rack in shallow roasting pan.
Roast uncovered for 30 minutes.
Brush hens, generously with the Plum Barbecue Sauce.
Roast uncovered, brushing hens with the sauce 2 or 3 times, until done, about 45 minutes longer.
|
|
Reply
| | | From: Genie· | Sent: 8/17/2008 8:05 PM |
Grilled Cornish Game Hens---BettyGa 2 Cornish game hens (1 to 1 1/2 pounds each)
3 tablespoons olive oil
1/3 cup lemon juice
1 tablespoon whole black peppercorns, crushed
1/2 teaspoon salt
Sprig fresh rosemary, soaked in water 30 minutes Split hens lengthwise. Rinse hen halves; pat dry with paper toweling. For marinade, in a small bowl combine all remaining ingredients except rosemary. Place hens in a large plastic bag. Set in a bowl. Pour marinade over hens. Cover and refrigerate several hours or overnight, turning hens occasionally to coat with marinade. Preheat grill. Just before grilling, add rosemary sprigs to the coals or place in a smoker box. Remove hens from marinade and place, skin side up, on grill rack. Cover grill and cook for 45 minutes or until hens test done, basting with marinade occasionally. |
|
Reply
| | | From: Genie· | Sent: 8/17/2008 8:06 PM |
Mustard Butter Cornish Game Hens---BettyGa | 4 Cornish game hens cleaned and flattened
1/4 cup of Dijon mustard
1/4 cup of butter
3 cloves of minced garlic
1 teaspoon crushed rosemary
1 teaspoon lemon juice
1 teaspoon ground black pepper | | Wash game hens thoroughly, cutting off any excess folds of skin. Mix remaining ingredients together in a bowl. Lightly coat each hen, reserving about half of the mustard butter mix. Place on preheated grill on medium heat, or indirectly if your using coals. Turn occasionally. After 30 minutes recoat with remaining mustard butter. Cook until done (about 15 to 30 minutes more). Serves four. |
|
|
First
Previous
2-9 of 9
Next
Last
|
|
|
Free Forum Hosting
Important Announcement
Return to BBQ/Grilling+