Add an Asian hint to your dinner tonight with these delicious grilled Cornish game hens flavored with soy sauce-sesame marinade.
Provided by: Betty Crocker Kitchens
Total time: 8 hours 35 minutes
Prep time: 30 minutes
Yield: 4
Ingredients:
| 2 Rock Cornish hens (16 oz each), skin removed, cut lengthwise in half |
| 1/3 cup soy sauce |
| 3 tablespoons packed brown sugar |
| 1 tablespoon dark sesame oil |
| 1 tablespoon grated gingerroot |
| 1/4 teaspoon crushed red pepper flakes |
| 3 medium green onions, finely chopped (3 tablespoons) |
| 3 cloves garlic, finely chopped |
| 2 teaspoons sesame seed, toasted, if desired |
| Additional green onions, sliced diagonally, if desired |
Steps:
- Place hens in resealable freezer plastic bag or large shallow glass dish. In small bowl, mix soy sauce, brown sugar, sesame oil, gingerroot, pepper flakes, 3 tablespoons onions and the garlic; pour marinade over hens. Seal bag or cover dish. Refrigerate at least 8 hours but no longer than 24 hours.
- Heat gas or charcoal grill. Remove hens from marinade; discard marinade. Place hens, cut sides down, on grill over high heat. Cover grill; cook 14 to 16 minutes, turning occasionally, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Let stand 5 minutes before serving. Sprinkle with sesame seed and green onions.
Nutrition Facts:
Calories 268 , Carbohydrate 5 g, Fiber 0 g, Protein 40 1/2 g, Saturated Fat 2 g, ServingSize 1 Serving, Sodium 837 mg
not set
Provided by: BigOven Cooks
Total time: 1 hours
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 1
Ingredients:
| 1/3 c Brown sugar packed |
| 2 Inches Fresh Gingerroot, |
| Lengthwise |
| Salt and pepper |
| Chopped |
| 1 Stalk Lemongrass, split |
| 1/3 c Cooking oil |
| 3 Large Crows (can use Ravens |
| 1/2 c Honey |
| Lemon slices |
| 2 lb Onions, sliced |
| 6 Lemons |
Steps:
- Marinated Crows: Grate zest from 3 lemons and juice all 6 lemons. In a medium bowl whisk together grated lemon zest, lemon juice, ginger, honey and oil. Add lemongrass. Season to taste with salt and pepper. Split Crows in half lengthwise. Arrange in a single layer in a large plastic bag set in a shallow roasting pan. Pour marinade over them. Tie bag tightly closed, pressing as much marinade as possible up around Crows. Refrigerate 12 hours or overnight, turning bag once. Roasted Crow: Preheat oven to 375=F8F. Drain Crows, reserving marinade. Discard lemongrass from marinade. Arrange birds skin side up in same baking pan. Pour half the marinade over them. Bake at 375=F8F for 35 minutes. Baste the birds with pan juices. Continue baking 25 minutes until juices run clear when thighs are pierced with a fork. Note: only for comedy value, do not try this recipe. Posted to MM-Recipes Digest by q591b4@ilos.net on Apr 16, 1998
Nutrition Facts:
Calories 1993 calories, Fat 72.99518474 g, Carbohydrate 361.858934716 g, Cholesterol 0 mg, Fiber 35.0796406832265 g, Protein 18.06352214 g, Saturated Fat 5.8079575908 g, ServingSize 1 1 Serving (1904g), Sodium 404.3173896 mg, Sugar 326.779294032774 g, TransFat 2.22647172719999 g