Cornish Hens With Fiery Cilantro Mint Sauce Recipes

Steps:

• In a small bowl, combine juice, jerk seasoning and oil. Rinse halved hens and pat dry with paper towels. Put the hens in a zip-top bag and pour in the marinade. Turn hens in the bag to coat evenly. Close the bag and refrigerate for 2 to 4 hours.
• Preheat the oven to 400 degrees F.
• Remove the hens from the marinade and place in a roasting pan, breast-side up. Pour the remaining marinade over the hens. Roast for 40 to 45 minutes or until cooked through and golden brown.
• Garnish with cilantro.

Steps:

• 1. Rinse the hens and pat dry with paper towels. Place skin side up on a work surface. In a small bowl, mix the garlic, salt, oregano, pepper, and olive oil to make a paste. Rub the mixture all over the hens. Let stand about 20 minutes. 2. Preheat the oven to 400°. Line a baking sheet with foil. Place the hens, skin side up, on the baking sheet. Roast in the middle of the oven 35 minutes, or until the skin is lightly browned and juices run clear when thigh is pierced at the thickest point. Prepare the sauce while the hens are roasting. Serve each hen with an equal portion of the sauce.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Rub each hen with a lime half. Drizzle the hens with olive oil, and season with chili powder, cumin, kosher salt, and pepper. Place hens on a rack in a shallow roasting pan.
• Roast hens 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue roasting 30 minutes, or to an internal temperature of 180 degrees F (80 degrees C).

Steps:

• 1. Prepare the cilantro-mint sauce. Cover and refrigerate. Melt the butter in a large nonstick skillet, over medium heat, until it foams. Cook the onion, stirring, until softened, about 3 minutes. Add the corn and cook until tender, about 5 minutes. Season with 1/4 teaspoon of the salt and cumin. Set aside off heat. 2. In another large skillet, heat the oil over medium heat until it shimmers and cook the chicken 4 to 5 minutes per side, or until browned on the outside, firm to the touch, and no longer pink inside in the thickest part. To serve, place 1 chicken breast in the center of each of 4 plates. Top each breast with some of the sauce. Spoon the corn equally around the chicken on each plate. Pass the remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a saucepan combine the jelly, the lemon and lime juices, the Worcestershire sauce, and the jalapeño and heat the mixture over moderate heat, stirring, until the jelly is just melted. Pat the Cornish hens dry, sprinkle them with salt and black pepper, and arrange the halves, skin sides down, on a rack in a foil-lined roasting pan. Brush the halves with some of the sauce and roast them in the lower third of a preheated 500°F. oven for 15 minutes. Baste the halves with the sauce, turn them, and roast them, basting them after 7 minutes, for 15 minutes, or until the juices run clear when a thigh is pricked with a skewer.