Posts Tagged ‘great food

16
Mar
12

Recipe: Guinea Fowl with Maple Onion Glaze

Guinea Fowl with Maple Onion Glaze

Guinea Fowl with Maple Onion Glaze

Having grown up in a rural area, we had a lot of food stuffs available to us that are often considered “exotic” or “unusual by the masses. Guinea fowl falls into that category, they are rather fascinating creatures and will certainly keep a yard free of insects providing rich eggs with yolks that are second to none! The best thing being a delicate dark poultry meat that anyone willing to explore their palate is certain to fall in love with! I promised you in the previous post describing Delta Luna’s Carignane a roasted Guinea Fowl recipe, here it is!

INGREDIENTS:

1 guinea fowl
salt and freshly ground black pepper
2 tsp dried thyme
2 TBS unsalted butter
3 TBS olive oil
1 large white or yellow onion, peeled and thinly sliced
½ cup or dry white wine  + ¼ cup
½ cup of pure maple syrup

METHOD:

Preheat the oven to 325 F. Rinse bird inside and out and pat dry with paper towels. Season inside and out with salt, pepper and thyme. Heat 1 TBS of butter and 1 TBS of olive oil in a dutch oven until hot. Add the bird and brown on all sides, deglaze with ¼ cup of wine. Place in the oven and roast with lid on for about 1 hour.
In a hot skillet, add remaining butter and olive oil. Saute the sliced onions, stirring constantly over medium heat, until onions are brown (about 10 minutes). Deglaze the pan with beer or wine. Cook until the liquid is reduced by half. Then add the maple and heat until the liquid thickens. Reserve and toss with the bird once cooked to serve. Serve immediately.

Guinea Fowl

Guinea Fowl

07
Mar
11

Recipe: Veal with Port and Blueberry Sauce

Veal with Port and Blueberry Sauce

Veal with Port and Blueberry Sauce

Ingredients
4 Veal medallions, veal chops may be substituted if you might prefer

Marinade:
2 tablespoons Extra Virgin Olive Oil

1/4 cup blueberries 60 ml

1/4 teaspoon fresh rosemary leaves

4 tablespoons Ruby Port wine

1 tablespoon fresh garlic, minced

1/2 tablespoon ground black pepper

1/2 tablespoon ground cayenne pepper

Directions
Mix all ingredients in a dish and add the veal.

Marinate for 15-45 minutes in the refrigerator (the longer the marination process, the more the intensity of the flavors in the sauce will transfer into the veal).

Remove the veal from marinade and drain; reserve the marinade.

Grill the veal to your preferred temperature.

In a skillet  bring the reserved  marinade to a rolling boil, and pour the marinade directly over the veal, placing a few blueberries around the plate for garnish.

Raptor Ridge Pinot Noir

Raptor Ridge Pinot Noir

 

This is a wonderfully delicate dish, as veal tends to be that has a light Mediterranean Flare to it. As a result, I usually prefer a lighter style of wine to pair against this dish such as the Raptor Ridge Shea Vineyard Pinot Noir.




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