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Recipe Name: Ancho-rubbed Game Hen Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

6 Ancho Chilies, Dried
8 Cup(s) Boiling water
2 Tablespoon(s) Garlic, minced
1/2 Teaspoon(s) Salt
2 Tablespoon(s) Cilantro, minced
2 Cup(s) Cornmeal
2 Tablespoon(s) Curry powder
2 Tablespoon(s) Cumin, ground
Salt and pepper
2 Rock Cornish game hens
breast skinned and boned
1 Cup(s) Olive oil
Preheat the oven to 400F. Place the ancho chilies in a large bowl,
cover them with the boiling water, and soak them for 30 minutes to
overnight. Drain the chilies well, then remove and discard the seed
and stems. Place the chilies in a blender with the garlic, salt, and
cilantro. Puree and set aside. Combine the cornmeal, curry pwoder,
cumin, salt, and pepper and spread in a jelly-roll pan. Spread the hen
breasts generously and evenly with the chili puree, then dredge them
in the seasoned cornmeal. Place a large saute pan or skillet over high
heat,. add the oil and heat until it begins to smoke. Add the hen
breasts and cook 2 to 3 minutes, or until the topping is crisp. Turn
the breasts, cook the other side until crisp, then transfer the
breasts to the preheated oven to cook another 5 minutes, or until
opaque throughout. Recipe By : Bobby Flay, Mesa
Grill/ Posted to MC-Recipe Digest V1 #232 Date:
Tue, 1 Oct 1996 12:32:34 -465800 From: Terry Pogue

Nutrition (calculated from recipe ingredients)
Calories: 1740
Calories From Fat: 1066
Total Fat: 120.8g
Cholesterol: 146.2mg
Sodium: 799.7mg
Potassium: 1072.2mg
Carbohydrates: 103.8g
Fiber: 12g
Sugar: 1.2g
Protein: 65.9g

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