Honey-Lime Game Hens

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            FOOD FUNNY
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Thanks to Rosemary Zwick in Cape Town, South Africa where bad puns
litter the streets like diamonds.

I think my brother is crazy. All day long he makes lines of chickpeas,
black-eyed peas, English peas, and crowder peas. Then he just sits there
and looks at them. When I asked him why, he said he was just minding
his peas in queues.

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            TODAY'S RECIPE
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When grilling poultry outdoors, Cornish game hens are my bird of
choice. Their small size makes them cook faster and more evenly, and
they are much easier to handle as finger food than their fully grown
cousins.

Honey-Lime Game Hens

2 cloves garlic, finely chopped
1/4 cup (60 ml) fresh lime juice
3 Tbs (45 ml) vegetable oil
2 Tbs (30 ml) honey
2 tsp (10 ml) finely chopped fresh thyme or 1 tsp (5 ml) dried
1 tsp (5 ml) finely chopped lime zest
1 tsp (5 ml) paprika
Salt and freshly ground pepper to taste
2-3 Cornish game hens, halved, backbone removed

Whisk together all ingredients except the game hens in a mixing bowl
and transfer to large resealable plastic bag. Add the halved game
hens and turn the bag to distribute the marinade. Refrigerate for 2
to 3 hours, turning occasionally. Remove the game hens and discard
the marinade. Grill over indirect heat, bone side down, until the
juices run clear and the meat is no longer pink at the bone, 20 to 30
minutes. Remove from the grill and allow to rest for 10 minutes
before serving. Serves 4 to 6.
Received on Thu Jul 1 09:03:20 2004