Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Saturday, August 18, 2012

Tequila - Orange Grilled Cornish Game Hens with Peach Chutney

Palisade peaches from Colorado
featured at Whole Foods Market
Peaches in Colorado are in season and delicious.  We had never heard of Palisades peaches before but we sure do like them.  Don’t tell those folks in Georgia that Colorado can also grow peaches.  A new Whole Foods Market opened down the street and their wonderful display of sweet smelling peaches made me want to start cooking.  They believe in finding local growers who offer great products.  These beauties were only 78 miles away.

The peach chutney recipe is adapted from a wonderful restaurant in Charleston, South Carolina called Magnolias.  If you are ever in Charleston – go!

Cornish game hens are one of our favorite dishes.  We always have one or two in the freezer and throw them on the grill or bake them in the oven.  They are so tasty and a perfect size for us to share.  If you don't have time to marinate them just throw the game hens on the grill with salt and pepper and serve them with the chutney.  I like to serve this with cous cous and edamame to sop up the sweet sauce and a little cilantro to garnish.

Serves 4

Tequila - Orange Grilled Cornish Game Hens 

½ cup tequila
¼ cup brown sugar
½ cup orange juice
2 tablespoons lime juice
2 tablespoons cilantro
⅛ teaspoon cayenne
1 clove garlic
1/3 cup vegetable oil
2 Cornish game hens

In a bowl combine all the ingredients (tequila through vegetable oil) for the marinade. Butterfly the game hens by cutting out the backbone.  (I like to cut mine in half through the breastbone because they are easier to turn on my small grill but you can leave them whole.)  Marinate overnight (or at least 4 hours), turning once.

Preheat a grill for indirect cooking. Sprinkle salt and pepper over the game hens and place on the grill skin side up. Baste with marinade while cooking. Cook until done and juices run clear, approximately 30-35 minutes, turning once. (Some blackening will occur when cooking due to the carmelization of the sugars in the marinade.)

Peach Chutney

2 cups peaches (fresh or frozen), peeled
½ cup minced sweet yellow onion
1 tablespoon minced ginger
½ cup red pepper, finely diced
½ cup light brown sugar
½ cup granulated sugar
2 tablespoons cider vinegar
⅛ teaspoon red pepper flakes
⅛ teaspoon ground coriander

Cut the peaches into 8 wedges. Place all ingredients (peaches through coriander) in a saucepan and cook over medium heat for 2-3 minutes until sugars are dissolved. Reduce heat and cook for 25-30 minutes until sauce thickens and becomes syrupy.  Serve warm over game hens.





















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