Title: Ancho-rubbed game hen
 Categories: None
      Yield: 2 Servings
 
      6    Ancho chilies; dried
      8 c  Boiling water
      2 tb Garlic; minced
    1/2 ts Salt
      2 tb Cilantro; minced
      2 c  Cornmeal
      2 tb Curry powder
      2 tb Cumin; ground
           Salt and pepper
      2    Rock Cornish game hens
           -breast; skinned and boned
      1 c  Olive oil
 
  Preheat the oven to 400F. Place the ancho chilies in a large bowl,
  cover them with the boiling water, and soak them for 30 minutes to
  overnight. Drain the chilies well, then remove and discard the seed
  and stems. Place the chilies in a blender with the garlic, salt, and
  cilantro. Puree and set aside. Combine the cornmeal, curry pwoder,
  cumin, salt, and pepper and spread in a jelly-roll pan. Spread the
  hen breasts generously and evenly with the chili puree, then dredge
  them in the seasoned cornmeal. Place a large saute pan or skillet
  over high heat,. add the oil and heat until it begins to smoke. Add
  the hen breasts and cook 2 to 3 minutes, or until the topping is
  crisp. Turn the breasts, cook the other side until crisp, then
  transfer the breasts to the preheated oven to cook another 5 minutes,
  or until opaque throughout.