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Gallina de cornuallo al ajillo
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| Artist: |
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| Categories: |
Caribbean, Central American, Cereals, North American, Poultry, Spanish, Western European |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 8
| each | Cornish Game Hens | | 1
| tbsp | Garlic Salt | | 1
| tbsp | White Pepper | | 1
| tbsp | Meat Seasoning | | 1
| tbsp | Coriander | | 3/4
| cup | Unsalted Butter | | 2
| tbsp | Garlic, chopped | | 1/4
| cup | Almond Slices | | 3/4
| cup | Red Peppers, julienned | | 3/4
| cup | Green Peppers, julienned |
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Procedures:
| 1 | (cornish game hen al ajillo) 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. | | 3 | Rub the mixture into the game hens and roast them in a pre-heated 45o degree oven for 20 minutes. | | 4 | Take the game hens out of the oven and remove the rib bones. | | 5 | Melt half of the butter and saute the chopped fresh garlic until a light yellow color. | | 6 | In another pan melt the remainder of the butter and saute the almond slices until golden. | | 7 | Add the julienne sliced green and red bell peppers and saute for 3 minutes. | | 8 | Serve the roasted butterflied cornish game hens on a warm dinner plate, spooning over the hot garlic butter. | | 9 | Garnish wiih the sauteed green and red peppers with almonds. |
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