Grilledcornishgamehenswithjamaicanbastingsauce Recipes

GRILLADES

Steps:

• Season beef cubes with kosher salt, black pepper, and garlic powder in a large bowl.
• Dust beef with 1/3 cup flour and toss lightly to coat.
• Heat vegetable oil in a large pot over medium heat. Cook and stir beef in the hot oil until evenly browned, 7 to 10 minutes.
• Remove beef with slotted spoon; transfer to a bowl.
• Stir bell pepper, onion, celery, and garlic into the oil left in the pot; cook and stir until vegetables are lightly browned, 8 to 10 minutes.
• Remove vegetables with a slotted spoon and add to the bowl of beef. Drain oil, reserving about 3 tablespoons in the pot. Reduce heat to low.
• Gradually whisk 1/4 cup flour into the reserved oil until you achieve a dark golden-brown roux, 10 to 15 minutes. Stir constantly and watch carefully; roux burns easily.
• Slowly pour beef broth into the roux while stirring; bring to a simmer, and cook until thickened, stirring constantly, about 3 minutes.
• Return the beef and vegetables to the pot. Add bay leaves, thyme, hot sauce, Worcestershire sauce, basil, tomatoes with green chiles, and 1 teaspoon salt.
• Bring to a boil over medium heat, then reduce heat to medium-low and simmer until beef is tender, about 1 1/2 hours, stirring occasionally. Remove bay leaves and stir in chopped parsley to serve.

GRILLED CORNISH GAME HENS

Steps:

• In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

GRILLED CORNISH GAME HENS WITH JAMAICAN BASTING SAUCE

Steps:

• Basting sauce instructions; In a small bowl, stir together ginger, onions, garlic, orange zest and juice, lime zest and juice, sugar, soy sauce, salt and pepper, cinnamon, and cloves; add the oil. Mix wel and then let stand 10 minutes (or cover and refrigerate up to 2 days).
• About 10 minutes ahead, preheat gas grill or about 1/2 hour ahead, light charcoal briquettes.
• Use poultry shears to or knife to cut hens in half, cutting through the breast and backbones.
• Grill hens, covered over low to medium heat until golden brown, turning as needed to prevent burning; Basting with sauce during grilling; reduce temperature or transfer hens away from direct heat and finish cooking with indirect heat; Grill until no longer pink at the bone, about 40 to 45 minutes (stop basting at least 10 minutes before cooking time is up to avoid contaminating cooked chicken with raw chicken juices). Discard leftover basting sauce.
• To use sauce as marinade; arrange hens in dish, cover with sauce, cover and refrigerate at least 2 hours or up to 24 hours, Grill as directed.

GRILLED CORNISH HENS WITH RASPBERRY SAUCE

Steps:

• Remove giblets and necks from Cornish hens, and set aside.
• Rinse hens under cold running water, and pat dry.
• Remove skin, and trim excess fat; split hens in half lengthwise.
• Set aside.
• Heat oil in a saucepan over medium-high heat; add giblets and necks.
• Cook 5 minutes or until very brown.
• Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil.
• Cover, reduce heat, and simmer 45 minutes.
• Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids.
• Set aside broth mixture.
• Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl.
• Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally.
• Remove hens from marinade, reserving marinade.
• Coat grill rack with cooking spray; place hen halves on rack over medium heat.
• Cook 15 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
• Set aside, and keep warm.
• Combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes).
• Strain and discard seeds; return puree to pan.
• Combine water and cornstarch; stir well, and add to puree.
• Bring to a boil, and cook 1 minute, stirring constantly.
• Remove from heat; stir in parsley, sugar, and salt.
• Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries.