Poultry Market
 Walter Williams
 Buy This Art Print At AllPosters.com

La Belle Cuisine - More Poultry Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Cornish Game Hens with Honey-Mustard-Garlic-Cilantro Glaze

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

Cornish Game Hens with Honey-Mustard-Garlic-Cilantro Glaze
Latin Flavors on the Grill
Douglas Rodriquez, Ten Speed Press, September 2000

Serves 6

Honey-Mustard-Garlic-Cilantro Glaze

3 tablespoons toasted celery seeds
3 tablespoons toasted black mustard seeds
2 cups honey
1/2 cup mustard oil
3 tablespoons Colman's mustard powder
6 cloves garlic, coarsely chopped
1/2 cup packed fresh cilantro leaves
3 tablespoons distilled white vinegar
2 tablespoons salt
3 tablespoons cracked black pepper

3 Cornish game hens, split in half lengthwise

To make the glaze, combine the celery and mustard seeds in a spice grinder and coarsely grind. Combine the ground seeds in a blender with the honey, mustard oil, mustard powder, garlic, cilantro, vinegar, salt, and pepper. Pulse on and off for about 15 seconds. Set aside.
Place the hens in a large nonreactive glass dish or container. Add half the glaze, cover and marinate in the refrigerator for at least 8 hours or overnight.
Prepare a medium fire in the grill with the coals piled on one side of the grill or with only one side of a gas grill fired up.
Place the hens skin side down on the grate opposite the heat source for indirect heat, cover the grill, and grill for 20 to 30 minute, turning frequently and brushing with the reserved glaze, until the meat is tender and cooked through and the juices run clear.
Transfer hens to serving platter and serve.
 

Index - Poultry Recipe Archives