Recipe - Grilled Ham And Cheese Sandwich

BourbonMashed Sweet
Potatoes; see * Note

* Note: See the "BourbonMashed Sweet Potatoes" recipe which is included in
this collection

Debone hen, beginning at top of bird along either side of breast bone.
Using a sharp knife, work your way down each side of carcass trying to
remove as much meat from bone as possible, to make 2 halves. Leave in leg
and wing bones, but discard carcass (or save for stock). In a shallow
nonreactive container large enough to hold both halves of hen combine
honey, allspice, orange juice and zest, olive oil, and salt and pepper. Add
cornish hen halves, turning to coat; meat should be completely covered with
marinade. Refrigerate for 2 hours, turning once. Preheat grill for 30
minutes. When it is mediumhot, place cornish hen halves on grill, skin
side down, for 8 minutes. Watch carefully it can burn easily because of
honey in marinade. When first side is browned, turn and move halves to a
cooler section of grill. Finish cooking about 12 minutes more, or until
meat is no longer pink when you make a small slit down to the bone. Serve
with BourbonMashed Sweet Potatoes. This recipe yields 1 serving.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2138 broadcast 04221997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

04231997

Recipe by: Emeril Lagasse

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