|
Varya Tabaka (Crisp-Fried Cornish Game Hen) jewish, poultry, russian 2 (abt 1 lb ea)cornish game hens 6 cloves garlic, sliced lengthwise sa; lt 1/2 teaspoon paprika pepper 2 tablespoon corn oil Strangely enough these "baby" chickens, as they are called, are eaten out of hand w/out any embellishment. Cook until crisp, w/only hidden slices of garlic to leave impact, tabaka is easily prepared. 1. Butterfly hens & spread out flat. Push slices of garlic under skin wherever possible. 2. Mix salt, paprika, & pepper together & rub mixture all over hens. 3. Heat a dry skillet or two over moderate heat for 1 min. Add oil, then place hens skin-side up in oil. Cover w/plate & put a heavy weight, perhaps a stone or a metal mortar, on plate. Fry for 10 mins. Turn hens over & fry w/plate & weight for 10 mins more, or until skin is crisp & brown. Serve warm w/anything you wish such as bread, salads, pickles. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPilleggi Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |