| 1 | *note: you may use more crushed hot red pepper if desired, to taste. |
| 2 | ** game hens should be about 1 pound each, split lengthwise in half. |
| 3 | Start fire in grill, placing rack 4 inches above coals (see note). |
| 4 | Process red peppers in food processor or blender until smooth; set aside. |
| 5 | Heat oil in a 1-quart saucepan over medium-low heat; add pureed peppers, mustard, ground red pepper, hot red pepper sauce, and crushed red pepper. |
| 6 | Cook 5 minutes, stirring occasionally, until heated through and flavors are blended. |
| 7 | Remove from heat; set aside until fire is ready. |
| 8 | Place rock cornish game hen halves, skin side down, on hot grill rack; cook, covered with grill cover, 10 minutes. |
| 9 | Turn hens over; cook, covered, another 10 minutes. |
| 10 | Brush hot red pepper sauce liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through. |
| 11 | Serve when chicken is well glazed, garnishing with herb sprigs. |
| 12 | Note: hens may be baked in oven. |
| 13 | Heat oven to 450°F. |
| 14 | Prepare sauce as directed. |
| 15 | Place hen halves, skin side up, in a baking or roasting pan. |
| 16 | Bake 25 minutes until cooked through. |
| 17 | Brush sauce over hens; cook 10 minutes longer until sauce begins to brown. |
