10 tbsp. butter, softened (or butter)
1 tbsp. hot chili powder
1 tsp. salt
2 garlic cloves, minced
4 Cornish hens, split down the back and flattened

In small bowl, use a fork to mash together butter, chili powder, salt and garlic until smooth. Set aside.

Place hens with breast side up in a shallow roasting pan and, using your fingers, carefully lift breast skin away from flesh. With a spoon, spread some chili butter under skin on both sides of breastbone. Rub some butter over skin. Repeat with remaining hens.

Broil 5 inches from heat, breast side down, for 10 minutes. Turn hens and basting occasionally, continue broiling about 10 minutes more, or until juices run clear when hen is pricked with a fork.

Serves 4.

For dessert; peel 2 papayas, slice both in half lengthwise and fill halves with blueberries. Garnish with mint sprigs.