HENS
1 1/4 cup Buttermilk
1/2 cup Fresh cilantro, chopped
4 tsp Garlic, minced
4 tsp Fresh ginger, minced
4 tsp Serrano pepper, chopped
2 tsp Turmeric
6 Cornish game hens, 1 1/2 pounds
SAUCE
1 tbsp Olive oil
2 cup Onions, chopped
3 1/2 cup Plum tomatoes, seeded and chopped, about 2 pounds
1/4 cup Dry white wine
2 1/2 tsp Ground cumin
1 cup Whipping cream
CORN
1 1/2 tbsp Vegetable oil
4 1/2 cup Corn kernels, (from 4 ears)
1 1/2 tsp Ground cumin
3/4 tsp Turmeric
1/2 cup Fresh cilantro, chopped
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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@halcyon.com>
Date: Sun, 29 Dec 1996 09:41:58 -0800
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