• 7/24 Nat'l Tequila Day 3

    From Dave Drum@1:3634/12 to All on Friday, July 22, 2022 11:33:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Game Hens in Apricot, Tequila & California Chile Sauce
    Categories: Poultry, Fruits, Booze, Chilies
    Yield: 4 Servings

    3 c Chicken broth; more as
    - needed, divided use
    2 tb Unsalted butter; melted
    4 tb Golden tequila *
    2 (2 lb ea) Cornish game hens;
    - thawed if frozen
    3 California chilies; stemmed,
    - seeded
    1/2 c Apricot preserves
    Salt & fresh ground pepper
    Fresh apricot halves; to
    - garnish

    Set the oven @ 350øF/175øC.

    Mix 1/2 cup of the chicken broth, the melted butter, and 2
    tablespoons of the tequila in a small glass bowl. Using a
    kitchen syringe, inject the mixture all over the hens,
    about 1/2" deep into the flesh. (If the butter in the
    mixture solidifies, warm it in a microwave.)

    Put the chilies and 2 cups of the broth in a small
    saucepan, and bring to a boil over high heat. Remove the
    pan from the heat. Let stand for 5 minutes to soften the
    chilies. Then transfer the mixture to a blender and puree
    until smooth. Strain the chile mixture into a small bowl,
    pressing on the sieve to extract as much liquid as
    possible. Discard whatever is left in the sieve.

    Mix 1/4 cup of the preserves and 1/4 cup of the chile
    mixture in a medium bowl. Season heavily with salt and
    pepper. Rub the mixture all over the hens, working some of
    it between the skin and the breast.

    Put the hens on a rack in a large roasting pan. Add the
    remaining 1/2 cup broth to the roasting pan.

    Roast, basting with the pan drippings every 20 minutes,
    for 1 hour. Add more broth if the juices begin to dry out.

    Transfer the hens to a platter. Strain the pan juices into
    a medium saucepan. Add the remaining 2 tablespoons
    tequila, 1/4 cup apricot preserves, and chile mixture.
    Bring to a boil over high heat. Reduce the heat and simmer
    for 5 minutes, or until the sauce thickens slightly.
    Season with salt and pepper to taste. Pour the sauce over
    the hens, garnish the platter with fresh apricot halves,
    and serve.

    * I used Patron Reposado - UDD

    Makes 4 servings

    Source: Fresh Mexico by Marcela Valladolid

    From: http://www.recipelink.com

    Uncle Dirty Dave's Kitchen

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