Unicorn (Unicorn@Indenial.com)
Sun, 03 Oct 1999 03:40:51 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
We have reader Marguerite to blame, er, I mean thank for today's World
Wide Recipes Groan-O-Meter buster.
My uncle was in the fertilized egg business when I was young. He had
several hundred young layers, called pullets, and 8 or 10 roosters
whose job was to fertilize the eggs. My uncle kept records and any
rooster or pullet that didn't perform well went into the pot and was
replaced. Now this took an awful lot of time. So when my uncle saw a
set of eight tiny bells that each rang a different tone he promptly
bought them.
He glued a piece of foam rubber to each clapper shaft so the bell
wouldn't ring except when violently shaken. He hung a bell on each
rooster's neck and went and mixed a Mint Julep. Now he could sit on
the porch and sip while filling out an efficiency report on the
roosters by listening to the different tones of the bells and marking
down each encounter.
My uncle's favorite rooster was old Brewster. A very fine specimen he
was and his bell did not ring all morning. Uncle went to investigate.
Several roosters were chasing pullets, bells a-ringing. Brewster had
his bell in his beak so it couldn't ring. He'd sneak up on a pullet,
do his job and walk on to the next one.
Uncle was so proud of Brewster he entered him in the county fair.
Brewster was an overnight sensation. They not only awarded him the No
Bell prize but also the Pullet Surprise.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
When I first had this dish in Uruguay many years ago, it was made with
"perdiz" that a friend had shot. To this day I am not sure what kind
of bird they were, but they were similar to quail. You can use
chicken, Cornish game hens, or quail in this recipe with excellent
results.
Pollo en Escabeche - Uruguayan Marinated Chicken
2 chickens, cut into serving pieces
2 Tbs (30 ml) olive oil
4 carrots, sliced
3 cloves garlic, chopped
2 large onions, sliced
1/2 tsp (2 ml) each thyme and marjoram
18 whole black peppercorns
Salt to taste
3 cups (750 ml) white wine or cider vinegar
1+1/2 cups (375 ml) olive oil
Brown the chicken in the 2 tablespoons olive oil in a heavy skillet
over high heat. Place the chicken pieces in a large saucepan or
casserole and add the carrots, onions, garlic, and spices. Add the
vinegar and oil and simmer over low heat for 45 minutes to 1 hour,
until the chicken is done. Remove from the heat and allow to come to
room temperature. Chill well in the refrigerator and serve cold.
Serves 6 to 8.
This archive was generated by hypermail 2.0b3 on Sun Oct 03 1999 - 09:00:02 EDT