Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Jar roasted red peppers (7 Sauce
Ounces), drained 1/8 To 1/4 tsp crushed hot red
1 tb Vegetable oil Pepper
1 tb Country-style Dijon mustard 2 Rock Cornish game hens
1/4 To 1/2 tsp ground red (about 1 pound each),
Pepper Split lengthwise in half
1/4 To 1/2 tsp hot red pepper Fresh herb sprigs, optional

Start fire in grill, placing rack 4 inches above coals (see note).
Process red peppers in food processor or blender until smooth; set
aside. Heat oil in a 1-quart saucepan over medium-low heat; add
pureed peppers, mustard, ground red pepper, hot red pepper sauce, and
crushed red pepper. Cook 5 minutes, stirring occasionally, until
heated through and flavors are blended. Remove from heat; set aside
until fire is ready. Place Rock Cornish game hen halves, skin side
down, on hot grill rack; cook, covered with grill cover, 10 minutes.
Turn hens over; cook, covered, another 10 minutes. Brush hot red
pepper sauce liberally over chicken; cook, covered, 5 minutes longer
until chicken is cooked through. Serve when chicken is well glazed,
garnishing with herb sprigs.

NOTE: Hens may be baked in oven. Heat oven to 450F. Prepare sauce
as directed. Place hen halves, skin side up, in a baking or roasting
pan. Bake 25 minutes until cooked through. Brush sauce over hens;
cook 10 minutes longer until sauce begins to brown.

Makes 4 servings.

[ REDBOOK; July 1990 ]

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