Submitted by Ryan Wolf, Executive Chef/Food & Beverage Director, Mount Vernon Canyon Club, Golden, Colo.
INGREDIENT
6 ea. game hens
For the Marinade:
INGREDIENT
2 tbsp. soy sauce
2ea. juiced limes
5 ea. garlic cloves
1 tsp. fresh ginger
¼ cup dark beer
1 tbsp. olive oil
1 tsp. balsamic vinegar
1 tbsp. haucatay paste
1 tbsp. aji Amarillo
1 ½ tsp. cumin
1 tbsp. guajillo paste
1 tsp. dried oregano
1 tsp. sea salt
½ tsp. fresh ground pepper
½ tsp. cayenne pepper
For the Aji Verde Sauce:
(Prep time: 20 minutes)
INGREDIENT
2 ea. avocados
3 ea. garlic cloves
1 ea. seeded jalapeno
2 ea. juiced limes
3 ea. charred green onions
4 ozs. aji Amarillo paste
4 ozs. mayonnaise
2 ozs. feta cheese
1 cup loosely packed cilantro
½ cup loosely packed mint
1 tbsp. sea salt
1 cup. water
Combine all ingredients in the blender or magic bullet and blend until completely smooth.
Final Preparation and Service:
- Combine all ingredients for the marinade in a food processor; blend into a smooth paste.
- Massage the marinade all over the game hens and place in half-gallon Ziploc bags for service.
- Cook game hens for 17 minutes at 425o.
- Serve with Aji Verde sauce (see recipe above). (Chef’s Note: We shoot applewood smoke under a glass cloche and remove tableside, for a nice aromatic effect.)
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