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home > recipes > meat > ancho-rubbed game hen
* Exported from MasterCook Mac * Ancho-rubbed Game Hen Recipe By : Bobby Flay, Mesa Grill/tpogue@idsonline.com Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ancho chilies -- dried 8 cups boiling water 2 tablespoons garlic -- minced 1/2 teaspoon salt 2 tablespoons cilantro -- minced 2 cups cornmeal 2 tablespoons curry powder 2 tablespoons cumin -- ground salt and pepper 2 Rock Cornish game hens breast -- skinned and boned 1 cup olive oil Preheat the oven to 400F. Place the ancho chilies in a large bowl, cover them with the boiling water, and soak them for 30 minutes to overnight. Drain the chilies well, then remove and discard the seed and stems. Place the chilies in a blender with the ga rlic, salt, and cilantro. Puree and set aside. Combine the cornmeal, curry pwoder, cumin, salt, and pepper and spread in a jelly-roll pan. Spread the hen breasts generously and evenly with the chili puree, then dredge them in the seasoned cornmeal. Place a large saute pan or skillet over high heat,. add the oil and heat until it begins to smoke. Add the hen breasts and cook 2 to 3 minutes, or until the topping is crisp. Turn the breasts, cook the other side until crisp, then transfer the breasts to the preheated oven to cook another 5 minutes, or until opaque throughout. - - - - - - - - - - - - - - - - - - Per serving: 1519 Calories; 113g Fat (66% calories from fat); 14g Protein; 117g Carbohydrate; 0mg Cholesterol; 584mg Sodium NOTES : Chicken Breasts may be used. Bake the chicken breasts an addition 10 minutes.

Ancho-rubbed Game Hen


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keyword: ancho
keyword: rubbed
ethnicity: mexican
recipes for meat
recipes by tpogue
Email Address:
(posted April 2, 1996)

* Exported from MasterCook Mac *

Ancho-rubbed Game
Hen

Recipe By : Bobby Flay, Mesa
Grill/tpogue@idsonline.com
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ancho chilies -- dried
8 cups boiling water
2 tablespoons
garlic -- minced
1/2 teaspoon
salt
2 tablespoons
cilantro -- minced
2 cups
cornmeal
2 tablespoons
curry powder
2 tablespoons
cumin -- ground
salt and pepper
2 Rock Cornish game hens breast -- skinned and boned
1 cup
olive oil

Preheat the oven to 400F. Place the ancho chilies in a large bowl, cover them with the boiling water, and soak them for 30 minutes to overnight.
Drain the chilies well, then remove and discard the seed and stems. Place the chilies in a blender with the ga

rlic,
salt, and cilantro. Puree and set aside.
Combine the cornmeal,
curry pwoder, cumin, salt, and pepper and spread in a jelly-roll pan. Spread the hen breasts generously and evenly with the chili puree, then dredge them in the seasoned cornmeal.
Place a large saute
pan or skillet over high heat,. add the oil and heat until it begins to smoke. Add the hen breasts and cook 2 to 3 minutes, or until the topping is
crisp. Turn the breasts, cook the other side until crisp, then transfer the breasts to

the preheated oven to cook another 5 minutes, or until opaque throughout.

- - - - - - - - - - - - - - - - - -

Per serving: 1519 Calories; 113g
Fat (66% calories from fat); 14g Protein; 117g Carbohydrate; 0mg Cholesterol; 584mg Sodium

NOTES :
Chicken Breasts may be used. Bake the chicken breasts an addition 10 minutes.





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