Be the first to Dijon mustard, cayenne pepper, Tabasco, and raspberry jelly give sweet heat to these spicy cornish game hens. You may reduce some of the hot ingredients, if you must, but do keep some. The secret to the success of this recipe is the play between the sweet and heat.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1 cup roasted red peppers, drained
- 2 Tablespoons seedless raspberry jelly or jam
- 1 Tablespoon olive oil
- 1 Tablespoon grainy Dijon mustard
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper, or more to taste
- 1/4 teaspoon hot pepper sauce
- 1/8 teaspoon crushed hot red pepper flakes
- 2 (about 1 pound each) rock cornish game hens, split in half lengthwise through the breastbone
- Kosher salt
Preparation:
Place roasted red peppers, raspberry jelly or jam, olive oil, Dijon mustard, balsamic vinegar, rosemary, cayenne, hot pepper sauce, and red pepper flakes into a food processor fitted with the metal blade. Process until smooth.
Pour sauce into a small pan and gently simmer for 5 minutes. Let cool to room temperature.
Preheat oven to 400 F. Line a shallow roasting pan with nonstick foil.
Place cornish hens skin side up in the prepared pan. Sprinkle with kosher salt. Bake 20 minutes. Remove and coat with the pepper sauce. Bake an additional 10 minutes until browned.
Remove from oven, tent lightly with foil, and let rest for 15 minutes before serving.
Yield: 4 servings
Pour sauce into a small pan and gently simmer for 5 minutes. Let cool to room temperature.
Preheat oven to 400 F. Line a shallow roasting pan with nonstick foil.
Place cornish hens skin side up in the prepared pan. Sprinkle with kosher salt. Bake 20 minutes. Remove and coat with the pepper sauce. Bake an additional 10 minutes until browned.
Remove from oven, tent lightly with foil, and let rest for 15 minutes before serving.
Yield: 4 servings
