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| yield : 1 Servings |
ingridients :
| 6 |
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Rock cornish hens (about 3/4 to 1 lb each) split in half | | 3 |
c |
Fresh or frozen raspberries, thawed if frozen | | 1 |
c |
Raspberry vinegar | | 3/4 |
c |
Olive oil | | 2 |
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Bay leaves | | 1 |
tb |
Dried thyme | |
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Salt and freshly ground black pepper |
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directions :
Here's one from the Silver Palate Goodtimes Cookbook.
(note: I'm sure you could use this with lots of different meats. And I'm sure it would come out delicious just broiled instead of grilled on coals...just a bit different)
One day before serving, rinse the birds and pat dry. Place the birds in a shallow dish.
Combine the raspberries and vinegar in a saucepan. Heat to boiling and boil for 1 minutes. Remove form heat. Stir in oil, bay leaves and thyme. Cool to room temperature. Pour the marinade over the birds and sprinkle with salt & pepper to taste. Marinate overnight in the fridge turning occasionally.
Prepare hot coals for grilling
Remove the birds from the marinade and grill a few inches from the coals, basting occasionally wiht the marinade until juices run clear when the thickest part of a thigh is pierced. Serve immediately.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C[at]prodigy.com (DEBORAH EPSTEIN) on Mar 15, 1997 |
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