MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Rock Cornish Game Hens with Summer Vegetables
 Categories: Cornish hen, Grill, Rice
      Yield: 4 Servings
 
      2    Rock Cornish game hens
      10   Sprigs fresh rosemary
           String
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
      2    Japanese or Chinese
           - eggplants; cut into 2"
           - slices 1/2" thick
      2 sm Summer squash; such as
           - crookneck or zucchini;
           - cut into 2" long slices
           - 1/2" thick
      1    Red bell pepper; cut into
           - 2" long slices; 1/2" thick
      2 ts Extra-virgin olive oil
    1/4 ts Salt
    1/2 ts Freshly ground black pepper
      4 c  Wild rice; cooked
      4 tb Dried pecan halves
  
  Remove the backbones and cut the birds in half lengthwise. Preheat
  broiler.  Trim excess skin from the game hens, leaving enough to
  just cover the meat.  Using a small, sharp knife, cut slits in the
  skin between the legs and the breast meat.  This will make the
  skin easier to remove after cooking.  Place several sprigs of
  rosemary on the underside of each hen.  Using a piece of string
  tie the herbs in place. Season with salt and pepper. Place the
  hens, skin sides up, rosemary sprigs, tucked underneath, on a
  sheet of aluminum foil. Season with salt and pepper.

  Cover loosely with more aluminum foil and cook, covered, for 15
  minutes. Uncover, turn and cook another 10 minutes. Turn again so
  the skin sides are up and cook another 10-15 minutes. The meat is
  done if a knife inserted into the inner thigh area produces clear,
  running juices. If the juices are red or even pink, continue to
  cook.

  Remove hens from grill or broiler. Transfer vegetables to a large
  bowl and toss with olive oil, salt and pepper. Heat a large
  skillet over medium heat. Add vegetables stirring often until
  tender but not soft, about 10 minutes. (Some of the vegetables
  will be slightly charred.) Serve hens with cooked vegetables and
  rice sprinkled with pecan halves.
  
  Recipe by Ethel Brennan, Shape Magazine

  From: Traci Gionfriddo
 
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