7 oz Roasted red peppers; drained
1 tb Vegetable oil
1 tb Country-style Dijon mustard
1/4 ts Ground red pepper (or more!)
1/4 ts Tabasco (or more to taste)
1/8 ts 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.