Grilled Cornish Hens With Pecan Crust

• 4 Cornish hens, about 1 pound each, split in half for broiling
• Salt and freshly ground pepper to taste
• 4 tablespoons Dijon mustard
• 2 tablespoons white vinegar
• 2 tablespoons Worcestershire sauce
• 3 tablespoons olive oil
• 13 cup finely chopped toasted pecans
• 2 tablespoons finely chopped scallions
• 1 tablespoon chopped fresh sage or 2 teaspoons dried
• 2 tablespoons melted butter
• 2 tablespoons finely chopped parsley

1. Preheat the oven to broil.
2. With a mallet or meat pounder, flatten the hens.
3. Sprinkle them with salt and pepper.
4. Arrange the halves in one layer in a baking dish.
5. Place the mustard, vinegar and Worcestershire sauce in a small mixing bowl, and blend well with a wire whisk.
6. Brush both sides of the hens with the mixture.
7. Brush the hens with oil, and place skin side down in a baking dish.
8. Place under the broiler about 4 inches from the heat source, and cook for about 10 minutes, basting occasionally.
9. Turn, and continue cooking for about 10 minutes or until lightly browned.
10. Baste often.
11. Blend the pecans, scallions and sage.
12. Sprinkle the hens with the mixture and the melted butter.
13. Reduce heat to 400 degrees and continue cooking for about 10 minutes, basting occasionally, until the hens are nicely browned.
14. Sprinkle with parsley.

cornish hens, salt, mustard, white vinegar, worcestershire sauce, olive oil, pecans, scallions, fresh sage, butter, parsley

Taken from cooking.nytimes.com/recipes/10969 (may not work)