Recipe - Ancho-Rubbed Game Hen

6 Ancho chilies; dried
8 cup Boiling water
2 tablespoon Garlic; minced
One half teaspoon Salt
2 tablespoon Cilantro; minced
2 cup Cornmeal
2 tablespoon Curry powder
2 tablespoon 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 garlic, salt, and cilantro. Puree and set
aside. Combine the cornmeal, curry pwoder, cumin, salt, and pepper and
spread in a jellyroll 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.

Recipe By : Bobby Flay, Mesa Grill/tpogue@idsonline.com

Posted to MCRecipe Digest V1 #232

Date: Tue, 1 Oct 1996 12:32:34 465800

From: Terry Pogue tpogue@ids2.idsonline.com