"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Teriyaki Cornish Hens Recipe

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This recipe for Teriyaki Cornish Hens, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vernita Hettrick
Added: Thursday, May 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Cornish game hens (about 1 1/2 pounds each)
3/4 cup chopped, peeled fresh ginger
2 tbsp. minced garlic
1/2 cup sugar
1 cup sake
1/2 cup soy sauce

Directions:
Directions:
The day before you want to grill the game hens, rinse them under cool water and pat dry. Cut along each side of the spine to free the backbones and discard. Flatten the birds slightly with a mallet or side of a cleaver or with the bottom of a cast iron skillet.
In a blender or food processor, combine the garlic, ginger, sugar sake and soy sauce. Puree until smooth. Pour the marinade into a large nonreactive
baking dish. Add the hens and turn. Marinate in the refrigerator for at least 24 hours, turning occasionally.
Light a charcoal fire. When the coals are glowing but covered in gray ash, drain the hens and put them bone side down on the grill, about 5 inches from the heat. Grill, turning every 5 minutes or so until the thigh juices run clear when the meat is pricked and the skin is well browned, 18-25 minutes.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Wonderful.

 

 

 

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