| Pineapple Salsa
1 1/2 cups chopped fresh pineapple
1 tablespoon chopped cilantro
1 tablespoon fresh lime juice
1 tablespoon sugar
1 teaspoon minced fresh ginger
Freshly ground black pepper, to taste
Stir all the ingredients together, cover and chill until ready to
serve. This will keep in the refigerator for up to two days.
Yields 1 1/2 cups
I serve this with the following:
Hens Southwestern Style
2 Rock Cornish Game Hens (about 1 1/2 lbs each), quartered
and backbones removed
2 tablespoons fresh orange juice
1 tablespoon freshly grated orange zest
1 tablespoon white wine vinegar
1 clove garlic
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon cayeene pepper
1/4 teaspoon ground cumin
Freshly ground black pepper to taste
Rinse hen pieces well and pat them dry
Combine all the ingredients (except hens) in a mixing bowl, and stir
well. Coat the hen pieces thoroughly with this mixture.
Arrange hen quarters in a glass 10 inch pie plate so that the thickest
parts of the legs and thights are against the rim and the breasts are
in the center. Cover the pie plate loosely, and allow the dish to
stand one hour.
Cover the plate with plastic wrap, and cook at full power for 10
minutes. Then turn the hen pieces over, re-cover the plate and cook 2
more minutes.
Allow the dish to stand for 1 minute. The pile the hen quarters on a
heated platter, and spoon some of the cooking juices over them. Serve
with Pineapple salsa on the side.
(I used this marinade, but baked the hens in a moderate heat oven, for
about an hour.)
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