Dec 01, 2006 14:22
We're having Rock Cornish hens tonight, and the great thing about that is I can torque up the heat on mine and hubby's, and the kids' can just be buttered and salted. So I did this:
1/2 cup Matouk Calypso Salsa (mango and habanero sauce -- SPICY, no foolin')
about 1/8 cup molasses
about 1/8 cup honey
1 tbsp balsamic vinegar
garlic to taste (I used four cloves, roughly chopped)
1/2-1 cup chicken or vegetable broth or stock
Heat the broth; mix in the rest of the stuff, taste. This is all "about" and "sort of" because not only is it spicy but the ratio of spicy to sweet is very personal for many folks. Mainly, I wanted the sugar component so I would get a glaze going. Cover the hen(s) in some of the sauce, reserving some to cook down and spoon over the poultry before serving.
eta: ginger would be awesome in this; I would chop up about a 1/2" segment and throw it in with the marinade
As an aside, two of my students told me today that even though we're learning fractions now (fractions! In the "slow" class -- bite me, administrators), they don't want to move on; they asked if they could continue to come to my classes and get their instruction from me even when their test scores exceed standards. *melts like a melting thing*
work,
cooking,
teaching