Game Hens With Spicy Orange Salsa And Bulgur Pilaf
* exported from bigoven * 
 
 
recipe by :susan feniger and mary sue milliken 
serving size :6 
cuisine : 
main ingred. : 
categories :*two hot tamales poultry 
cornish hens main dish 
 
amount measure ingredient . preparation 
  --------------------------------
6   cornish game hens - --about 1 lb ea
12   garlic cloves --peeled
1-1/2 medium  white onions --peeled
1-1/2 Tbsp  sea salt
1 Tbsp  freshly-ground black pepper
1 Tbsp  ground cinnamon
1/2 tsp  ground cloves
1-1/2 cup  orange juice
1-1/2 cup  tangerine juice
1/3 cup  olive oil
  accompaniment
  bulgur pilaf --see * note
  spicy orange salsa --see * note
 
* note: see the "bulgur pilaf" and "spicy orange salsa" recipes which 
are included in this collection. 
 
place the hens in a large glass bowl. in a blender, puree the garlic, 
onion, salt, pepper, cinnamon, cloves, orange juice, tangerine juice, and 
olive oil. pour the puree over the hens and marinate for a minimum of 4 
hours at room temperature, or in the refrigerator, overnight. preheat the 
oven to 450 degrees. place the hens in a greased baking dish and spoon the 
marinade over them. bake for about 1/2 hour, then reduce the heat to 350 
degrees. continue baking, basting occasionally, for another 1/2 hour or 
until crispy. remove the hens from the oven and cover with foil. set aside 
for 20 minutes. serve with bulgur pilaf and spicy orange salsa. 
 
 
 
* exported from bigoven * 
 
bulgur pilaf 
 
recipe by :susan feniger and mary sue milliken 
serving size :4 
cuisine : 
main ingred. : 
categories :*two hot tamales grains 
 
amount measure ingredient -- preparation 
  --------------------------------
1 cup  bulgur wheat
1 cup  boiling water
4 Tbsp  unsalted butter - --1/2 stick
1/2 small  onion --diced
3 oz.  vermicelli --broken small pieces
1/4 cup  pine nuts
1 cup  chicken stock
  canned broth or water
1/2 tsp  sea salt
1/2 tsp  white pepper
 
combine the bulgur and water in a bowl and set aside until reconstituted, 
about 10 minutes. melt the butter in a medium saucepan, over a medium-high 
heat. sauté the onion until golden, about 10 minutes. add the vermicelli 
and pine nuts and sauté until golden. stir in the reconstituted bulgur, 
chicken stock, salt, and pepper. reduce to a simmer and cook, covered, 
about 10 minutes. 
 
 
 
* exported from bigoven * 
 
spicy orange salsa 
 
recipe by :susan feniger and mary sue milliken 
serving size :1 
cuisine : 
main ingred. : 
categories :*two hot tamales condiments 
 
amount measure ingredient -- preparation 
  --------------------------------
2   oranges --segments diced fine
1   lime --segments diced fine
1   tangerine --segments diced fine
1/4 cup  olive oil
1 tsp  arbol chile powder
1 small  red onion --finely diced
  sea salt --to taste
  freshly ground black pepper --to taste
 
combine all of the above ingredients in a small glass mixing bowl. 
this recipe yields about 1 1/2 cups of salsa. 
 
 
 
 
-- 
(ID: 5051) Mirror: rec.food.recipes: Wed, Nov 10, 2004


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