Categories: Poultry 
      Yield: 4 servings 
  
      7 oz Roasted red peppers; drained 
      1 tb Vegetable oil 
      1 tb Country-style Dijon mustard 
    1/4 t  Ground red pepper (or more!) 
    1/4 t  Tabasco (or more to taste) 
    1/8 t  Crushed hot red pepper * 
      2    Rock Cornish game hens ** 
           Fresh herb sprigs, optional 
  
  *Note: You may use more crushed hot red pepper if desired, to taste. 
  ** Game hens should be about 1 pound each, split lengthwise in half. 
      Start fire in grill, placing rack 4 inches above coals (see 
  note). Process red peppers in food processor or blender until 
  smooth; set aside. Heat oil in a 1-quart saucepan over medium-low 
  heat; add pureed peppers, mustard, ground red pepper, hot red 
  pepper sauce, and crushed red pepper. Cook 5 minutes, stirring 
  occasionally, until heated through and flavors are blended. 
   Remove from heat; set aside until fire is ready. 
      Place Rock Cornish game hen halves, skin side down, on hot 
  grill rack; cook, covered with grill cover, 10 minutes. Turn hens 
  over; cook, covered, another 10 minutes. Brush hot red pepper 
  sauce liberally over chicken; cook, covered, 5 minutes longer 
  until chicken is cooked through. 
      Serve when chicken is well glazed, garnishing with herb 
  sprigs. 
      NOTE: Hens may be baked in oven. Heat oven to 450F. Prepare 
  sauce as directed. Place hen halves, skin side up, in a baking or 
  roasting pan. Bake 25 minutes until cooked through. Brush sauce 
  over hens; cook 10 minutes longer until sauce begins to brown.