en stripes of the different ingredients layered over the top of
rough (basically butterflying.) Pound pork with a meat mallet until same
an, sift white flour beginning with 1 tbs until all the
Salsa:
Combine all ingredients, and any extra ingredients you may want to add
any grapes as you want. Usually the more you have, the better.
mmediately, conserve the fat.
With a mortar and pestle take
oo fussy about this because you want plenty of butternut to
nto the meat and fill with the above mixture. Rub the
br>Season the chicken parts with salt/pepper and return to
ry off the pickles first -- you don't want them wet
ach with Olive Oil, a fruity oil is best if you have it
reparation directions in the ingredients section, you have already completed most of
oid the pith). Repeat with the remaining fruit. Reserve
temperature without having to have the heat too high and
Most of the ingredients can be placed straight into
ompletely. Reserve shells for sauce (recipe to follow) and rinse shrimp
f you don't
he potatoes and rinse with COLD water.
Heat
a gas'a if you have one is best. Make a
o it is up to you.
Add cinnamon (I probably