MONDAY
1 1 3/4-pound Cornish game hen, split in half along backbone
1 1/2 tablespoons chopped fresh thyme
1/2 teaspoon hot pepper sauce
3/4 teaspoon ground allspice
1 tablespoon olive oil
3/4 cup fruit salsa
Instructions
Preheat oven to 450°F. Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons salsa mixture to small bowl and stir in oil and allspice. Place hen halves on rack set on baking sheet. Sprinkle with salt and pepper; brush with oil mixture. Roast until juices run clear when thigh is pierced, about 25 minutes.
Transfer hen halves to plates. Spoon remaining salsa mixture on top.
Fruit Salsa Recipe
Ingredients
1 8-oz can pineapple tidbits
1 8-oz mandarin sections
1 cup copped strawberries
1 cup raspberries
3 tbsp sugar ( or 1 tbsp Stevia)
1/4 cup lime juice
1/4 tsp salt
pinch of cayenne pepperDirections
Drain pineapple and mandarins
Reserve 1 tbsp juice from each
Combine pineapple and oranges with the strawberries and raspberries in a medium sized bowl
Stir together gently
In a second bowl,combine reserved juice with sugar, lime juice,salt and cayenne.
Stir until the sugar dissolves
Pour over the fruit.
Cover and chill 3 to 4 hours, or until ready to use.
Variation:
If you like it hot, add some jalapeno or habanero pepper to the salsa.
This recipe is also excellent when served as an appetizer dip with sweet potato chips & slices of fresh fruit. It is also delicious as a topping for grilled chicken or fish, or as a topping for sorbets and ice cream.
Serve with roasted new potatoes
No comments:
Post a Comment