Experiment with different flavored salsas---mild or spicy, savory or fruity.
I added avocados to a Jicama and Orange Salad found in Mark Bittman’s award-winning, “How to Cook Everything.” Rinse game hens inside and out. Pat dry and if giblets are present, rinse. Cook with the hens, if desired, then reserve for use in another meal. Sprinkle hens with salt and pepper. Stuff half a garlic clove in the cavity of each hen half and place in 3 1/2- to 4-quart slow cooker. Cover and cook on LOW for 5 to 5 1/2 hours, until hens are tender and juices run clear when pricked with a fork. Meanwhile, toss jicama with orange juice, lime, and salt. You may leave it to marinate for up to 3 hours. Add peeled, sliced oranges, cubed avocado, and cilantro or basil to jicama and toss to coat. Divide lettuce, carrot, and celery between 4 large dinner plates. Remove skin from hens. Arrange 1/2 game hen over each salad plate. Top with salsa and serve with jicama and orange salad.
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