Recipe - Tandori-Style Game Hens With Corn And Cumin-Tomato Sauce

HENS
1 One fourth cup Buttermilk
One half cup Fresh cilantro, chopped
4 teaspoon Garlic, minced
4 teaspoon Fresh ginger, minced
4 teaspoon Serrano pepper, chopped
2 teaspoon Turmeric
6 Cornish game hens, 1 1/2
pounds

SAUCE
1 tablespoon Olive oil
2 cup Onions, chopped
3 One half cup Plum tomatoes, seeded and
chopped, about 2 pounds
One fourth cup Dry white wine
2 One half teaspoon Ground cumin
1 cup Whipping cream

CORN
1 One half tablespoon Vegetable oil
4 One half cup Corn kernels, (from 4 ears)
1 One half teaspoon Ground cumin
Three fourths teaspoon Turmeric
One half cup Fresh cilantro, chopped

FOR HENS: Mix first 6 ingredients in medium bowl. Place hens in
15x10x2inch glass baking dish. Pour buttermilk mixture over hens. Cover;
chill overnight.

Preheat oven to 400degrees. Transfer hens to heavy 17x11x1inch 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
mediumhigh 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 mediumhigh 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
specialoccasion entree. Begin marinating the hens a day before the party.

Posted to MCRecipe Digest V1 #358

Recipe by: Bon Appetit Sept 1996

From: Greg Hastings ghasting@halcyon.com

Date: Sun, 29 Dec 1996 09:41:58 0800