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