taste recipes Place the chilies, paprika, garlic, lemon zest and juice, and olive oil in a blender. Process until smooth, and season with salt and pepper. Pour over the hens, and place in the fridge uncovered for 6-24 hours (leaving them uncovered gives a crispier skin).
To make the citrus-honey dipping sauce, whisk together all the ingredients in a small bowl. Cover, and refrigerate until ready to use. Heat the grill to mediumhigh. Brush the grate with oil. Remove the hens from the fridge, and bring them to room
Vin Santo Grilled Peaches
For this recipe, the peaches are soaked in Vin Santo Italian dessert wine and then grilled over mesquite embers until perfectly charred and caramelized. (Serves 4)
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temperature. Place the hens skin-side down on the grill, and cook for about 8-10 minutes until golden brown. Turn the hens over, and turn down the heat or move to a cooler part of the grill. Continue to cook for another 20 minutes. Check for doneness by inserting a knife;
Ingredients 4 medium ripe, firm peaches 8 tbsp. honey or honeycomb 1 bottle Vin Santo Italian dessert wine 1 tbsp. fresh sage, finely chopped Crème fraîche or sour cream, to serve Oil, for brushing the grate
Instructions Heat the grill to medium-high. Brush the grate with oil. Cut the peaches in half,
THE BOCA RATON OBSERVER MAY 2018
the meat should no longer be pink, and the juices should run clear. Remove the cooked hens from the grill to a chopping block, tent with foil and rest for 5 minutes. Cut the hens, and serve with the chilled citrushoney dipping sauce.
and remove the stones. Lay the peaches cut-side down on the grill, and cook for 3-4 minutes; turn them over with a pair of tongs. Place 1 tbsp. honey or honeycomb in the center of each peach half, and then fill with Vin Santo. Sprinkle the peach halves with the chopped sage. Cook for another 5 minutes until caramelized and slightly charred. Serve with crème fraîche or sour cream and a small glass of Vin Santo.