Broiled Cornish Hens With Spicy Salt

• 1 tablespoon Sichuan peppercorns
• 2 Cornish hens, split in half
• Salt
• Juice of a lime

1. Adjust broiler rack of oven so that it is about 6 inches from heating element.
2. Preheat oven on broil setting.
3. Place a large skillet or broiling pan into oven, and heat for 10 or 15 minutes.
4. Meanwhile, toast peppercorns in another dry skillet over medium heat, shaking occasionally, until fragrant, about 5 minutes.
5. Grind to a powder in a spice mill or a coffee grinder or with mortar and pestle.
6. Sprinkle about one teaspoon of ground peppercorns over skin side of hens; sprinkle with a bit of salt as well.
7. Combine remaining powder with an equal amount of salt, and set aside.
8. Carefully remove skillet from oven, and put hens in it, skin side up.
9. Broil without turning, moving pieces as necessary to brown evenly, about 20 minutes, or until nicely browned and cooked through.
10. Remove birds to a plate, and drizzle with a little of their pan juices and lime juice.
11. Serve, passing spicy salt at the table.

peppercorns, cornish hens, salt, lime

Taken from cooking.nytimes.com/recipes/9346 (may not work)