Red and Yellow Pepper Sauces (recipe follows)
4 Rock Cornish hens (about 1 1/2 lbs. each)
2 tbsp. olive oil
2 tbsp. peanut oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Juice of 1 lemon and 1 lime

Make Red and Yellow Sauces. Heat broiler. Using kitchen shears or heavy knife, cut backbones from hens, then cut each hen in half through breastbone.

Mix oils. Sprinkle hens with salt and pepper and brush with oil. Broil hens 6 inches from heat until browned and cooked through, about 10 minutes each side. Brush with lemon and lime juices. Ladle red and yellow pepper sauces over half of each serving plate. Place half hen on sauce.

1 red and 1 yellow bell pepper
1 tbsp. peanut oil
1 med. onion, diced
3/4 c. chicken broth
2 sprigs fresh thyme or 1/2 tsp. dried
3/4 c. pareve milk
1 clove garlic, halved
2 tsp. fresh lemon juice
1/2 tsp. salt

Heat broiler. Broil peppers 4 inches from heat until blackened and blistered on all sides, about 15 minutes. Let stand in closed paper bag or covered bowl 30 minutes. Cut peppers in half; remove stems, seeds and skins and cut into large pieces.

Heat oil in pan over medium heat. Add onion and saute until transparent 3-5 minutes. Add broth and thyme and simmer uncovered until reduced by half, about 10 minutes. Stir in the pareve milk and boil 3 minutes. Remove from heat and strain into 2 cup measure.

Process red pepper, half the pareve milk mixture and half the garlic in blender or food processor until smooth. Season with half the lemon juice and salt. Repeat for yellow pepper sauce. Keep warm separately until ready to serve.