HONEY ANCHO GLAZED CORNISH HENS
These gorgeous Southwestern-style hens from executive chef Phil Bouza of Barton Creek Resort & Spa in Austin, Texas, impress for a special occasion, like Mother’s Day.

6 Cornish hens (9 ounces each), with giblets removed and legs tied together with kitchen twine
3 ounces melted butter
dried spice mixture: 1 teaspoon each of salt, pepper, red chili powder, paprika, combined
1/2 cup ancho chili in adobo sauce, pureed
1/2 cup teriyaki glaze
1/3 cup honey
Red Wine Lime Sauce (recipe follows)
4 limes, cut in wedges or twists
1 bunch cilantro

Preheat oven to 375 degrees. Rub hens with melted butter and sprinkle equal amounts of dried spice mixture on each. In a small bowl, combine ancho puree, teriyaki glaze, and honey. Place hens in one large or two medium roasting pans that have been coated with cooking spray, and then glaze each hen with the ancho honey mixture using a pastry brush. Roast hens uncovered, basting occasionally with juices for 45-60 minutes (or until internal temperature measured at the leg joint reaches 165 degrees). If hens look dry during baking, place foil loosely over pan to impede browning and add a little hot water to the roasting pan to increase liquids. When done, remove hens from oven and let rest while preparing the sauce.

To serve, pool a few tablespoons of red wine sauce in the center of each dinner plate and top with a whole Cornish hen. Serve immediately, garnished with lime wedges and a bouquet of cilantro, if desired for color.

Yield: 6 servings.

RED WINE LIME SAUCE
1 cup red wine
1 cup chicken stock
4 ounces cold whole butter
1 lime, juiced
salt and pepper

Deglaze a roasting pan with the red wine and chicken stock over medium-high heat. Reduce volume by half until it becomes a thick sauce consistency. Strain through a fine mesh, if needed. Return sauce to a smaller saucepan. Over medium-high heat, finish by whisking in butter, lime juice, and salt and pepper to taste.