Text 21065, 70 rader
Skriven 2007-10-05 19:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av FRED A BALL
Ärende: Re: Bacon chocolate bars
================================
-=> Quoting Fred A Ball to Ruth Hanschka <=-

 FAB> I have a hard time trying to eat even very mild peppers [...]
 FAB> My whole mouth blisters from it.
                           
You must have an extreme sensitivity, an allergy even; I can see now
why you stick to other seasonings.

Here's something with lot's of BLACK pepper:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Guinea Fowl With Mushroom-Cream Sauce
 Categories: Poultry, Mushrooms, Sauces
      Yield: 2 servings

      1    (3-pound) Guinea fowl
      1 tb Olive oil
      1 tb Unsalted butter
    1/3 lb Morel or porcini mushrooms,
    Chopped
    3/4 c  Hard cider
  1 1/2 c  Guinea fowl or chicken
    Stock
      1 c  Heavy cream
      2 ts Whole black peppercorns
      1 tb Minced flat-leaf parsley
    Coarse kosher salt
    Freshly ground black pepper

  Many folks assume Guinea fowl is a British game bird but in fact it
  is of West African origin. Although it may not be common in this
  country, throughout Europe it is commonly served for Sunday dinner.
  A member of the pheasant family, Guinea fowl has chewy and moist
  white and dark meat, with especially flavorful dark meat. Nothing
  could be simpler than preparing Guinea fowl: just substitute Guinea
  fowl for chicken in any recipe. Serve this dish with sauteed sugar
  snap peas and oven-roasted Red Bliss potatoes.

  Preheat the oven to 350 degrees F. Butterfly the bird by removing
  the backbone and partially splitting the breast bone. Lightly rub
  the meat with olive oil and season with salt and pepper. Place the
  bird on a rack set in a baking pan and roast for 1 hour or until the
  thigh meat reaches an internal temperature of 175 degrees F. Remove
  from the oven, tent with aluminum foil, and allow to rest for 5
  minutes. Meanwhile, add the olive oil and butter to a medium saute
  pan over medium heat. When the butter is melted, add the mushrooms
  and cook 1 minute. Add the cider and bring to a boil. Continue
  cooking until the cider is reduced by half, about 8 minutes. Add the
  stock and continue simmering another 10 to 12 minutes. Roughly crush
  the black peppercorns and add them to the pan. Add the cream and
  return to a boil. Reduce the heat and simmer until the sauce starts
  to thicken, about 5 to 7 minutes. Add the parsley and season with
  salt. Remove the breasts from the fowl and slice crosswise into
  1/4-inch-thick strips. Serve the breast slices with a leg portion
  and drizzle them all with the mushroom-cream sauce.

  Heat Scale: Mild
  From: Fiery-Foods.Com

MMMMM

Cheers

YK Jim


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