Text 12870, 98 rader
Skriven 2008-08-28 19:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Re: just in passing
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-=> Quoting Hap Newsom to Dale Shipp <=-

 HN> In my prayers each night I ask that I not have any more kidney
 HN> stones! chat with you soon!

If I was the kind of guy who prayed I would pray for the same thing.

Drink more beer!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Jamaican Barbecue Banana Birds
Categories: Caribbean, Grill, Chicken, Cornish hens
  Servings: 4

    1/2 ts cinnamon
    1/2 ts white pepper
    1/2 ts garlic powder
    1/4 ts ground cloves
      1 c  dark Jamaican rum
      2    Cornish hens or small
           chickens
    3/4 c  olive oil
    1/4 c  chopped onion
  1 1/2 c  diced ripe banana
    1/2 ts poultry seasoning
  1 1/2 ts salt
    1/4 ts allspice
  2 1/2 c  tightly packed fresh bread
           crumbs
    1/2 c  butter, melted
           Juice of 2 fresh lemons

According to Rick Browne, author of The Best Barbecue on Earth,
Jamaica "may well be the birthplace of barbecue in its most classic
sense: slow, smoky cooking over low heat." Jerks, from chicken,
pork, and beef, to vegetables, fish, and soup, are ubiquitous in
Jamaica, available at fancy bistros, roadside cafes, and in home
kitchens.

The term "jerk" is used to describe both the seasoning, primarily
allspice and Scotch bonnet chilies or any combination of other
spices like cinnamon, thyme, garlic, cloves, and sugar. Jerk is also
the method of slow, smoky cooking.

Today's recipe is for Jamaican barbecue banana birds. Cornish hens
are marinated for 8 hours in a boozy bath of rum, cinnamon, white
pepper, garlic, and cloves. Then, they are stuffed with a ripe
banana and bread crumb stuffing, and grilled until juicy and tender.

In a saucepan, combine the cinnamon, white pepper, garlic powder,
cloves, and rum. Cook over low heat until warmed through. Set aside
to cool.

Wash and pat birds dry. Transfer them to a large resealable plastic
bag and pour in the marinade. Marinate for 8 hours in the
refrigerator. 

Prepare a charcoal or gas grill for indirect grilling, placing a
drip pan under the cool side of the grill rack. Preheat to 375 F.
Make sure the grill rack is clean and oil it thoroughly with
nonstick cooking spray. 

Drain the Cornish hens and set them aside. Discard the marinade.

In a bowl, combine 1/2 cup of the olive oil the onion, banana,
poultry seasoning, 1/2 teaspoon of the salt, allspice, bread crumbs,
and butter, mixing well. Lightly pack the mixture into each of the
hens and secure with toothpicks or by trussing with kitchen string.

For the basting liquid, in a small bowl combine the remaining 1/4
cup of olive oil, remaining 1 teaspoon salt, and the lemon juice;
set aside.

Transfer the hens to the prepared grill rack over indirect heat.
Lower the grill lid and cook for 1 to 1 1/2 hours, until the
temperature in the thickest part of the thigh reaches 170 F. Using
a long-handled brush, baste the hens 2 or 3 times during cooking
with the basting liquid.

Let the hens rest, covered, for 10 minutes (the internal temperature
will rise to 180 F). Remove the stuffing and serve it alongside half
a hen on each plate.

Posted by Lucy Baker  

  From: Serious Eats                    
 
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Cheers

YK Jim


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