Grilled Cornish Hens in Lemon and Hot Pepper Sauce (meat)
serves 6 - 8

3 Cornish hens (about 1 1/2 pounds each)
salt and fresh ground black pepper to taste
2 medium mildly hot or hot green peppers like Anaheim or poblano
8 garlic cloves, minced
1 cup fresh squeezed lemon juice
1/2 cup extra-virgin olive oil
3 bunches arugula
1 large round pita bread or focaccia

1. Rinse the hens and pat dry. To reduce the fat the Glazers like to dip the hens in boiling water and scrape the skin with a knife to remove excess surface fat. Cut each hen into 4 pieces and season with salt and pepper. Set aside.

2. Slice each hot pepper in half lengthwise and remove the seeds and ribs if a milder taste is preferred. Cut into small dice and mix with the garlic, lemon juice and olive oil. Let stand at room temperature while the grill heats.

3. Rinse arugula well to remove grit and cut off the roots.

4. Over medium-high coals, grill the Cornish hen pieces for 6 minutes on each side, or until done. Do not overcook or hen will dry out and burn.

5. Remove the hen pieces and warm the pita or focaccia on the grill. Place the pita or focaccia on a large serving platter and scatter the arugula on top. Lay the hen pieces on the arugula. Pour the sauce over and serve.

Approx. nutrients per serving: calories – 422 protein – 23g carbohydrates – 11g

fat – 32g cholesterol – 127mg sodium – 162mg