Gallina De Cornuallo Al Ajillo Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
DEIDRE-ANNE PENROD--FGGT98B
8 each: Cornish Game Hens,
1 tsp: Garlic Salt,
1 tsp: White Pepper,
1 tsp: Meat Seasoning,
1 tsp: Coriander,
3/4 cup: Unsalted Butter,
2 tbsp: Garlic, chopped
1/4 cup: Almond Slices,
3/4 cup: Red Peppers, julienned
3/4 cup: Green Peppers, julienned
Directions:
(Cornish Game Hen Al Ajillo) 1. Split the Cornish Hens into a
butterfly shape, spreading the sides apart and taking the hackbone
off. 2. Crush the Coriander Seeds and mix with the Garlic Salt,
Pepper and Meat Seasoning. Rub the mixture into the Game Hens and
roast them in a pre-heated 45O degree oven for 20 minutes. Take the
Game Hens out of the oven and remove the Rib Bones. 3. Melt half of
the Butter and saute the chopped fresh Garlic until a light yellow
color. 4. In another pan melt the remainder of the Butter and saute
the Almond slices until golden. Add the julienne sliced Green and Red
Bell Peppers and saute for 3 minutes. 5. Serve the roasted
butterflied Cornish Game Hens on a warm dinner plate, spooning over
the hot Garlic Butter. Garnish wiih the sauteed Green and Red Peppers
with Almonds. Source: "Menu Memories", Royal Caribbean Cruise Line
Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe
Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
Source from luhu.jp
butterfly shape, spreading the sides apart and taking the hackbone
off. 2. Crush the Coriander Seeds and mix with the Garlic Salt,
Pepper and Meat Seasoning. Rub the mixture into the Game Hens and
roast them in a pre-heated 45O degree oven for 20 minutes. Take the
Game Hens out of the oven and remove the Rib Bones. 3. Melt half of
the Butter and saute the chopped fresh Garlic until a light yellow
color. 4. In another pan melt the remainder of the Butter and saute
the Almond slices until golden. Add the julienne sliced Green and Red
Bell Peppers and saute for 3 minutes. 5. Serve the roasted
butterflied Cornish Game Hens on a warm dinner plate, spooning over
the hot Garlic Butter. Garnish wiih the sauteed Green and Red Peppers
with Almonds. Source: "Menu Memories", Royal Caribbean Cruise Line
Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe
Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie
Source from luhu.jp