295293 Thu Dec 11 11:10:36 -0800 2003 2 27 General Chowhounding Topics 0 1622405 I usually coat cornish hens in a rub of strained roasted szechuan peppercorns and salt. My kids like theirs with salt and pepper. I want to serve them to friends this weekend. What are your favorite recipes? Thu Dec 11 11:10:36 -0800 2003 0 frustrated mom 1 1622465 1. Seed a pomegranite (if you can still get one), chop up a couple of mint leaves and soak this in enough dry Maderia to cover (~2 hours). Salt and pepper the bird(s), stuff with the pomegranite seeds (reserve the liquid) and wrap the bird with pancetta or proscuitto (recipe orginally called for quail. I tie everything on when I truss the birds). Brown the birds all over on the stove top in butter. Toss in remaining seeds, some whole sage leaves and splash in some of the reserved liquid. Finish in a preheated oven (I use 350 for 50 minutes). Add remaining liquid halfway through cooking. You can saute orange slices (not segments, slices) in butter to serve the birds on. 1 pomegranite is enough for 2 game hens or 6 quail. I usually make it Thanksgiving before going to the relatives for dry stuffing, insipid rolls, overly sweet sweet potatoe something and plenty of jello salad. 2. Cut the hens in half and marinate in cider vinegar, worsechester (sp), ground black pepper and whatever other spices take your fancy (I wind up with 4 or 5 - salt if you don't think there is enough in the worsechester). Bake or grill the birds. The cider vinegar leaves a little apple flavor, but they taste very autumnal. As I just threw this together one day and have used it a lot since, I don't have any measurements or ratios for you. Thu Dec 11 13:25:21 -0800 2003 1622405 0 muD 1 1622608 Make a good, buttery pilaff with pine nuts, raisins, gizzards and livers. Use this to stuff the birds. Coat the outside with a mixture of yoghurt and salt. Bake. Put more of the yoghurt on after a half hour. Serve with remaining pilaff. Fri Dec 12 06:46:23 -0800 2003 1622405 0 Pat Goldberg