Letter For Disconnection Of Intenet Services

INGREDIENTS: (for four people)

1 kg. guinea fowl, 2 vanilla beans, 1 cup rum or brandy, 2 onions, 2 carrots, 1 tomato, 1 clove garlic, sherry vinegar, 6 berries of black pepper, flour, salt, brown sugar.

PREPARATION:

Inserted in a long fork or similar for a few seconds turn the painting over the flame of fire, until a perfect shaved. Then, with sharp skills, separate the two halves of two separate breast and thighs. Cold water covering the shell with your neck, wings and legs, along with the gizzard, heart and liver, along with tomato, garlic and carrot and onion skins. Espúmelo while boiling slowly for half an hour, drained, reserve the resulting broth.

and some oil on high heat, brown painted on both sides, lightly floured and seasoned beforehand. Remove it and, oil, sauté carrots and onions, cut into julienne strips. Still semi-soft vegetables, again incorporating breast and thighs, all flaming with rum and cover with chicken stock. Season it, add a dash of vinegar, vanilla, black pepper and sugar, letting it cook slowly until the paint is soft.

Reposada and cold, serve at least three days later and can taste it (kept in the coldest part of refrigerator) even two weeks later, although such long maceration is not uncommon to lose its essential marinade harmony, to accentuate the taste of vinegar. So do not wait to sing.

Assuming graffiti are not what they were, (painted, of the 68 ...), I am pleased to point out that the extended family who stirs up the chicken, the meat painted pink, juicy and compact, my favorite. Ave, with the sonorous name of Pharaoh, Italian cuisine has an extensive cookbook, which suggest that breast is impressive, "Practice a deep horizontal cut along the boned breast and insert into the recess a handful of prunes Black, Naomi, not plums, soaked in marsala wine. (The fine Sicilian wine stop smoking is because smoking Vesuvius).

Then, after briefly roast, serve sliced \u200b\u200band covered of muslin (clay and casting) obtained a reduction of shallots sauteed in butter with a glass of marsala, equal amounts of cream, cubes of duck and foie tablespoons of juice. And escóltela at the table with potato gnocchi or classic polenta gratin. Returning

pickled, remember that the graffiti may well be replaced by cock (and this by a clock), turkey legs or chicken rescued. And a good way to enjoy this recipe is cutting the sticks and painted in irregular, mixed with gelatin and vegetables, fresh tomato dice and a peck of chile, take it wrapped in tortillas warm.

Or if you prefer a garrison in tune with the fragrant vanilla, serve on an exotic (see photo) smooth mango carpaccio or unripe papaya, tropical fruit-Cut into thin slices, add some salt, squeeze of lime, a pinch of white pepper and the best oil. My favorite? Ah ... Choose from the taste of green papaya or mango kings.

Recipe and text of Abraham Garcia (Restaurante Viridiana)