Ingredients Jump to Instructions ↓

  1. 31 pm

  2. Source: Recipe by Bobby Flay, Mesa Grill

  3. Serving size: 2

  4. 6 ancho chiles, dried

  5. 8 cups boiling water

  6. 2 tablespoons garlic, minced

  7. 1/2 teaspoon salt

  8. 2 tablespoons cilantro, minced

  9. 2 cups cornmeal

  10. 2 tablespoons curry powder

  11. 2 tablespoons cumin

  12. Ground salt and pepper

  13. 2 rock Cornish game hen breasts, skinned and boned

  14. 1 cup olive oil

  15. Place the ancho chilies in a large bowl, cover them with the boiling water, and soak them for 30 minutes to overnight.

  16. Preheat the oven to 400 degrees F.

  17. Drain the chiles well, then remove and discard the seed and stems. Place the chilies in a blender with the garlic, salt and cilantro. Puree and set aside.

  18. Combine the cornmeal, curry powder, cumin, salt and pepper and spread in a jellyroll pan. Spread the hen breasts generously and evenly with the chili puree, then dredge them in the seasoned cornmeal.

  19. 2 to 3 minutes, or until the topping is crisp. Turn the breasts, cook the other side until crisp, then transfer the breasts to the preheated oven to cook another

  20. 5 minutes, or until opaque throughout.


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