Text 10911, 92 rader
Skriven 2007-01-24 20:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Villee or Vilee 940
===========================
 -> have I had a real truffle outside Europe, and even in the
 -> cases I've found real ones, they tend to be stale. P.S.
 -> The Oregon ones are not great.
 HN> Hmm, have never had the Oregon ones (at least to my knowledge) but
 HN> have  never had them in a dish that I really thought they made a huge
 HN> contribution  to. 

To me, mostly they're just another taste. A pleasant one, but
I'd rather have $10 worth of sirloin or chicken or onions than
one truffle.

 -> As I said, they do have their place, but I am definitely
 -> not going out of my way for them. For some reason I prefer
 -> Guinea fowl: perhaps they're fatter.
 HN> I've never had guinea fowl....wonder where I can get one (grin)

Try the Web. Start at www.gfba.org and then proceed to,
say, d'Artagnan.

 HN> Dredged in flour and fried in Lard they certainly weren't haute
 HN> cuisine...and I didn't eat the tounges(grin)....but I've eaten worse too. 

I bet roasted it'd have been great.

Guinea Hen Roasted with Pistachio Butter
cat: main, game, poultry
servings: 4

Pistachio butter
1/3 c shelled pistachios
3/4 c butter, softened
1 shallot, peeled and finely chopped (2 Tb)
2 Tb lemon juice
1 Tb snipped fresh savory
Pepper to taste
Guinea hens
2 guinea hens, about 2 1/2 lb each
- or 3 or 4 Cornish game hens
Salt and pepper
1/2 c finely diced onion
1/2 c finely diced carrot
1/2 c finely diced celery
1/4 c chicken stock or broth

Pistachio butter: Arrange the pistachios in a single layer
in a shallow baking pan. Bake in a 350F oven for 5 to 10 min
or until lightly toasted, stirring once. Set aside to cool.

Place the toasted pistachios, butter, shallots, lemon juice,
and savory in the bowl of a food processor. Process until
the nuts are finely chopped. Season with pepper to taste;
set aside.

To prepare the hens, carefully separate the skin from the
breast and legs by easing your index finger between the skin
and the meat of each hen. Spread 1/4 of the Pistachio Butter
between the skin and the meat of each guinea hen with your
finger or a narrow rubber spatula. (Use about 2 Tb for each
Cornish game hen.) Reserve the remaining Pistachio Butter
for basting. Cover and chill the hens for 1 to 2 hr.

Sprinkle each body cavity with salt and pepper. In a bowl,
combine the onion, carrot, and celery. Divide the mixture
evenly among the body cavities. Tuck the ends of the
drumsticks under the band of skin across the tail. If
band of skin is not present, tie the drumsticks securely
to the tail. Twist wing tips under the back. Place the
hens on a rack in a shallow roasting pan. Bake, uncovered,
for 30 min.

Meanwhile, in a small saucepan, combine the chicken stock
or broth and the remaining Pistachio Butter. Cook and stir
over low heat until butter is melted. Brush the hens with
the Pistachio Butter-chicken stock mixture. Return the
hens to the oven. Bake, uncovered, for 1 hr more for
guinea hens (40 to 50 min more for Cornish game hens) or
until thermometer registers 160F (original, stupidly, says
180F), or until drumsticks move easily in their sockets and
juices run clear. Remove hens from oven and cover with foil.
Let stand 10 to 15 min before carving.

Sources for guinea hen: You can order locally from Jo-Mar
Provisions, Strip District, 412-471-1760; ask for Kenny
Zvirman or Ed Gorrell. Hens are also available through mail
order from D'Artagnan, Inc., 399-419 St. Paul Avenue, Jersey
City, NJ 07306, 1-800-327-8246.

This recipe is from the American Restaurant in Kansas City
but was posted in the Pittsburgh Post-Gazette.
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