Butterflied Cornish Hens Rubbed With Lemon Ga Recipe

Ingredients

1 4 cornish game hens --


Directions

: butterflied

1 c Lemon Garlic Butter -- at
: room temperature
2 TB Ancho powder
: ****** Lemon Garlic Butter
: ******
1 c fresh lemon juice
8 TB unsalted butter
2 TB fresh garlic -- minced
: salt
: freshly ground white pepper

Prepare a wood or charcoal fire and let it burn down to embers.

In a small saucepan over medium heat, bring the lemon juice to a boil
and reduce to the consistency of honey. Set aside

In a food processor, blend the lemon syrup and garlic with the butter
and season to taste with salt and pepper. Reserve.

Brush the hens with olive oil and season with salt and freshly ground
pepper. Sprinkle with the ancho chile powder and grill skin side down
over medium low heat, covered, for 15 minutes. The skin should be
brown and crispy. Turn the hens over and cook an additional 5 minuets
or until done. Remove from the grill and rub them generously with the
room temperature LemonGarlic Butter.

Yield: 4 servings

Recipe By : Grillin' & Chillin' SHOW #GR3605

Date: Mon, 30 Sep 1996 09:43:35
~0400 (


Servings: 4 servings

 

 

Butterflied Cornish Hens Rubbed With Lemon Ga Recipe brought to you by Recipe Ideas


Categories: Fruit; Poultry


The History of Recipes

It is quite feasible to trace the history of written cooking instructions way back into antiquity, certainly as far back into history as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.

In an interesting twist, the oldest recipe discovered, according to food historians is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful.

Much later, in Roman times a man called Apicius compiled some documents detailing recipes prepared by the Romans. He describes how the meals were divided into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient Romans used a wide range of spices, including a few that will be familiar to modern chefs like bay, rue and asafoetida.

Continuing our culinary historical journey, we have a couple of cookery books which were published in the 14th Century ; a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that is served today, but rather recipes for the types of meals on the tables of the rich and wealthy people of that period.

Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including basil and coriander. The introduction of these new tastes led to an explosion in manuscripts on food, the majority of which still exist in private libraries.

When we get to the twentieth century, recipe books were highly popular mostly as a result of better eduction, people having more spare time and having more money to spend.

The TV revolution brought us TV cooks and the demand for the accompanying recipe books.

And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on this web site.

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