Monday, January 11, 2010

Cornish Game Hens with Cranberry Salsa

As most of you know, my husband is the better cook between the two of us. Tonite, he really out did himself. This dish is different and delicious! It makes an excellent Monday meal if you make the cranberry salsa the night before. The salsa is better the second day, anyway.

You will need:

4 (1 1/2 lb) Cornish Game Hen
1 tsp salt
1/2 tsp pepper
1/4 cup butter or margarine
1/4 cup lemon juice
1 tbs grated orange rind
3/4 cup fresh orange juice
4 garlic cloves, minced
1 tbs grated ginger
1 tbs dijon mustard
1 tsp horseradish

Rub hens evenly with salt and pepper, place in roasting pan. Bring butter and next 7 ingredients to boil in a sauce pan; pour over hens. Bake, uncovered at 375 for 1 hour or until hens are done, basting often with butter mixture. Serve with cranberry salsa.

Cranberry Salsa:

You will need:

1 cup dried cranberries
1/2 cup orange juice
1/2 cup seeded, peeled and diced cucumber
1/2 cup diced red onion
1/2 cup chopped, fresh cilantro
1 garlic clove, minced
1 jalapeno pepper, diced and seeded
1/4 cup fresh lime juice
1/2 tsp ground cumin
1/2 tsp salt

Soak cranberries in orange juice in a large bowl for 30 minutes. Stir in cucumber and remaining ingredients. Cover and chill for at least 1 hour. (We always make ours the night before and let chill overnight.

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