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Ale-Marinated Cornish Hens With Ale Barbecue Sauce

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 **



--

The beet goes on -Alan

hahabogus wrote:

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

That looks very tasty. I love Cornish hens and upon occasion I can get
them for about .99¢/lb. Cheaper than chicken around here most days.

Snipped and saved. Thank you!

--Lin

Lin wrote on Tue, 19 May 2009 10:02:19 -0700:

>> @@@@@ Now You're Cooking! Export Format
>>
>> Ale-Marinated Cornish Hens With Ale Barbecue Sauce
>>
> That looks very tasty. I love Cornish hens and upon occasion I
> can get them for about .99¢/lb. Cheaper than chicken around
> here most days.

> Snipped and saved. Thank you!

Usually, Cornish hens are more expensive than regular chicken tho'
there's no real reason why they should be since the all-purpose chicken
was developed years ago at the University of North Carolina. Depending
on age and diet, it can be a "Cornish Hen", a "Roaster", sold as chicken
parts or an egg machine.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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 **
>
>
>