Subj : 7/24 Nat'l Tequila Day 3
To   : All
From : Dave Drum
Date : Fri Jul 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

MMMMM

... Everybody lies; but it doesn't matter much since nobody listens.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)