Jamaican Jerk Grilled Cornish Hens

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By Todd Johnson

Ingredients

Jamaican Jerk Grilled Cornish Hens - 5/28/1999

3 1 1/2 lb. rock Cornish game hens 1/4 cup lime juice
1/2 cup olive oil 1 tsp. allspice
1 tsp. chili powder 1/2 tsp. nutmeg
1/4 tsp. cinnamon Pinch of garlic powder
1 Tbl. salt 1 Tbl. onion powder
1 tsp. black pepper

Directions

Split the hens in half and flatten with a karate chop. Mix lime juice and olive oil. To make jerk seasoning, mix allspice, chili powder, nutmeg, cinnamon, garlic powder, salt, onion powder and black pepper. Add 1 1/2 Tbl. to lime juice and olive oil. Extra seasoning will keep in a closed jar. Pour jerk seasoning/lime juice/oil mixture over hens, coating all sides. Cover and refrigerate overnight. Grill skin side down for 15 minutes. Turn over and grill 15 more minutes. Mango chutney and grilled corn go great with this dish. Serves 6.

Recipe from Cameon Orel, Yarrow Bay Beach Cafe

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During my time in Seattle, WA, I've had the opportunity to take all sorts of interesting pictures. There is water everywhere here, and in this shot; it provides a perfect mirror to the road above.
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These images were taken Friday and Saturday under with a bright moon. M42 is a 45 minute stack of 122 frames and M15 is a 34 minute stack of 14 frames. A Meade 6-inch refractor
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