Gallina de cornuallo al ajillo

8 servings

Ingredients

Quantity Ingredient
8 Cornish Game Hens
1 teaspoon Garlic Salt
1 teaspoon White Pepper
1 teaspoon Meat Seasoning
1 teaspoon Coriander
¾ cup Unsalted Butter
2 tablespoons Garlic; chopped
¼ cup Almond Slices
¾ cup Red Peppers; julienned
¾ cup Green Peppers; julienned

Directions

DEIDRE-ANNE PENROD--FGGT98B

(Cornish Game Hen Al Ajillo) 1. Split the Cornish Hens into a butterfly shape, spreading the sides apart and taking the hackbone off. 2. Crush the Coriander Seeds and mix with the Garlic Salt, Pepper and Meat Seasoning. Rub the mixture into the Game Hens and roast them in a pre-heated 45O degree oven for 20 minutes. Take the Game Hens out of the oven and remove the Rib Bones. 3. Melt half of the Butter and saute the chopped fresh Garlic until a light yellow color. 4. In another pan melt the remainder of the Butter and saute the Almond slices until golden. Add the julienne sliced Green and Red Bell Peppers and saute for 3 minutes. 5. Serve the roasted butterflied Cornish Game Hens on a warm dinner plate, spooning over the hot Garlic Butter. Garnish wiih the sauteed Green and Red Peppers with Almonds. Source: "Menu Memories", Royal Caribbean Cruise Line Ship: Monarch Of The Seas--June 7th to 14th, 1992 From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy, J.PENROD3 on GEnie

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