hahabogus wrote:
> @@@@@ Now You're Cooking! Export Format
>
> Ale-Marinated Cornish Hens With Ale Barbecue Sauce
>

The N.Y. Times had a recipe for mussels in ale the other day, looked
rather interesting.
--
JL


> none
>
> 4 cornish hen
> -----marinade & dipping -----
> 1 341 ml bottle dry stout or dark ale
> 1 onion, grated
> 1 large clove garlic, minced
> 1 tsp worcestershire sauce
> 1/2 tsp salt
> 1/4 tsp ground cloves
> 1/4 tsp hot pepper sauce
> 2/3 cup chopped pitted dates
> 1/3 cup tomato paste
> 2 tbsp packed brown sugar
> 2 tbsp white wine vinegar
> 1 tbsp dijon mustard
> 1 tbsp fancy molasses
>
> Directions:
> Ale-Marinated Cornish Hens with Ale Barbecue Sauce
>
> 1. With kitchen shears, cut wing tips off hens’ wings at first joint. Cut
> along both sides of backbone; press hens to flatten. Cut each in half along
> centre of breastbone. Place in large bowl.
>
> 2. In separate bowl, whisk together stout, onion, garlic, Worcestershire
> sauce, salt, cloves and hot pepper sauce. Pour over hens; turn to
> distribute marinade evenly. Cover and refrigerate for at least 4 hours,
> turning hens occasionally. (Make-ahead: Refrigerate for up to 1 day.)
>
> 3. Remove hens from marinade, reserving marinade. Pat hens dry; place skin
> side up on greased grill over medium heat. Close lid and grill for 15
> minutes; turn hens skin side down. Reduce heat to medium-low and grill
> until juices run clear when thigh is pierced with sharp knife, 20 to 30
> minutes, turning occasionally to prevent burning.
>
> 4. Meanwhile, pour reserved marinade into small saucepan. Stir in dates,
> tomato paste, brown sugar, vinegar, mustard and molasses. Bring to boil,
> stirring often, reduce heat to simmer until sauce is thickened and reduced
> to 2 cups (500 mL), about 20 minutes. Reserve about half for dipping sauce.
>
> 5. Brush one side of hens with sauce; turn and grill for about 5 minutes to
> glaze. Repeat with second side and remaining sauce. Grill until crusty and
> golden brown, about 5 minutes. Serve with remaining dipping sauce.
>
> Yield: yield 6
>
> Canadian Living
>
> ** Exported from Now You're Cooking! v5.84 **
>
>
>