Cut the guinea-fowl legs away from the breast
as a tight fitting lid for later) on medium heat until
ub the skin on the guinea fowl breast with olive oil and
r blender.
Put the guinea fowl skin side down in a
harp knife to cut the guinea hen into 6 portions then
Season fowl inside and out with pepper.<
Preheat the oven to very hot.
Fold the wings behing the bird, and tie the legs loosely together.
Brush with the butter and cover the breasts with the slices of bacon.
Place on a rack set over a baking dish and cook in the center of the oven for 20 minutes per pound.
Transfer the birds to a warmed serving dish and cover.
Add the wine to the pan juices with the lemon juice and boil rapidly for a moment or two.
Adjust the seasoning and serve with the birds.
Discard the bacon.
Preheat oven to 350\u00b0F.
Wash hen and lard with salt pork.
Fill with stuffing of your choice.
Close opening and truss.
Place breast-side down in an uncovered roasting pan.
Place in oven for an hour, then turn breast-side up and cook until tender, about one more hour, basting every half hour.
roasting pan and roast for 1 hours 15 mins.
Cut guinea hens into serving pieces; season with salt and pepper.
Brown in butter in ovenproof skillet.
Peel and quarter oranges.
Add orange quarters and rind to mixture in skillet. Dissolve bouillon cube in 1/2 cup hot water.
Combine bouillon liquid and wine.
Add to guinea hen mixture.
Cover.
Bake in 350\u00b0 oven for 2 hours.
Serve with sauce over wild or white rice. Yields 4 to 6 servings.
Grease iron pot.
Cut and quarter apples and put in pot.
Place cleaned fowl amongst apples.
Slice onion and place on top of bird and pour cider over.
Place pot on pot hook over coals. Add water as needed from time to time.
Cook fowl until tender, 2-3 hours.
For last 1/2 hour add herbs and spices tied in a muslim bag and a little molasses.
Remove fowl and then thicken remaining liquid with cornflour before serving.
Brown the onion and celery in butter in a heavy skillet. Combine with bread cubes and seasonings.
Pour on the broth and stir lightly to blend.
Add egg and stir.
Stuff fowl and roast accordingly.
This\tamount\tof
dressing is
for a 4 to 5 pound bird; for larger fowl, double the amount.
o 3 quarts of water for the pasta. Add 1 tsp
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
add the chicken and cook for 5 mints, Add the shrimp
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
Rub egg yolks, flour and butter together.
Add to hot stock slowly and let boil very slowly for about 5 minutes.
Take from heat; add whites of eggs (mashed with a fork).
Serve.
rimmed baking sheet.
Bake for 15 minutes; reduce heat to
rape your bowl and mix for just another few seconds to