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Post by orly152 on Jul 8, 2012 14:44:45 GMT -7
Guinea Fowl with Lemon, Garlic and Prosciutto Southern Fried Guinea Fowl recipe www.foodnetwork.com/recipes/jamie-oliver/pot-roasted-guinea-fowl-with-sage-celery-and-blood-orange-recipe/index.htmlPot-Roasted Guinea Fowl with Sage, Celery and Blood OrangeIngredientstwo 2 - 2 1/2 pound guinea fowl 8 blood oranges 1 whole stalk of celery 1 small handful fresh thyme sea salt and freshly ground black pepper 1 tablespoon olive oil 6 cloves of garlic, whole and unpeeled 6 tablespoons butter 10 sage leaves 1 1/2 cups fruity dry white wine Directions Preheat the oven to 425 degrees F. Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin). Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly. Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up. Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown. Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed. When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy. Gravy Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff--when this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine. As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor. Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and season to taste. Serve the guinea fowl with roast potatoes and any simply cooked green vegetable--spinach, kale, bok choy or broccoli
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Post by swamprat1 on Jul 8, 2012 15:09:56 GMT -7
May have to try this one day. My grandmother kept guineas around for eggs but I've never eaten the bird. Though if anyone mentioned eating one of her chickens or turkeys they would get a stern look. Lol she sure loved her pets.
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Post by Pennsylvania Mike on Jul 8, 2012 15:46:02 GMT -7
Orly, what are blood oranges?
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Post by orly152 on Jul 8, 2012 16:22:11 GMT -7
Orly, what are blood oranges? A blood orange is a darker orange- to red-fleshed orange that has been popular for many years in Europe and has gained in popularity elsewhere. The exterior of a blood orange is a rose-tinted orange color. Depending on the variety, the skin color might be lighter or darker. The surprise comes when one cuts open the orange to reveal its pink to dark crimson flesh. Attachments:
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Post by Pennsylvania Mike on Jul 9, 2012 16:29:15 GMT -7
Thanks for the blood orange description, I have never seen them in PA or VA, I guess I have never needed to buy them. Do they taste the same as regular oranges or are they kind of bitter?
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Post by wtrfwlr on Jul 9, 2012 16:54:22 GMT -7
Yes, me too. I wanna know more about these oranges. I have never heard of them. Are they good juice oranges? I know some oranges are better for different things than others so how do you primarily use them? In recipes, juice or just as a fruit? I know you are in FL. right? You probably have them growing all over your yard!
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Post by orly152 on Jul 10, 2012 1:50:54 GMT -7
Thanks for the blood orange description, I have never seen them in PA or VA, I guess I have never needed to buy them. Do they taste the same as regular oranges or are they kind of bitter? They are kind of bitter but when you add it to the meat with some garlic and salt is awsome. |
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Post by orly152 on Jul 10, 2012 1:58:10 GMT -7
Yes, me too. I wanna know more about these oranges. I have never heard of them. Are they good juice oranges? I know some oranges are better for different things than others so how do you primarily use them? In recipes, juice or just as a fruit? I know you are in FL. right? You probably have them growing all over your yard! They are easily found here wtrflwr. In spanish they are called 'Naranja Agrias' which means bitter orange. Anyways, we mainly juice them for seasoning meats. I've heard that there are some that are sweet bout they are hard to come by. |
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Post by Pennsylvania Mike on Jul 10, 2012 3:12:17 GMT -7
Thanks orly for clarifying the meaning of blood oranges. My store sells a product made by Badia called sour orange or Naranja Agria but they show pictures on the bottle of regular oranges, are there two different oranges or are they the same? I use this product to marinate pork overnight when I cook it on the oven or here at camp in my Dutch oven. As a matter of fact, yesterday I made some fried pork chop using sour orange, garlic, salt and pepper, and some Gulden’s spicy brown mustard. I used the spicy brown mustard after I looked at wtrfwlr’s video “Memphis Style BBQ Ribs”. My DW’s comments: write down the recipe on those pork chops, she loved them.
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Post by Pennsylvania Mike on Jul 10, 2012 3:23:27 GMT -7
I forgot to mention that I do all the cooking since I retired, and adapt most recipes to cast iron or wok cooking; I use the wok for deep frying fish, in place of a fry pan. Cast iron pots and woks have been around for a long time, and they can be used on most stoves, campfires open flame or coals. I so use a stainless steel pressure cooker once in a while, otherwise most of the steaming is done on the wok with bamboo steaming racks which you can stack one on top of the other and steam different food at the same time. Good posting orly, keep them coming. Mike
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Post by orly152 on Jul 10, 2012 12:11:28 GMT -7
Yes, me too. I wanna know more about these oranges. I have never heard of them. Are they good juice oranges? I know some oranges are better for different things than others so how do you primarily use them? In recipes, juice or just as a fruit? I know you are in FL. right? You probably have them growing all over your yard! Thanks orly for clarifying the meaning of blood oranges. My store sells a product made by Badia called sour orange or Naranja Agria but they show pictures on the bottle of regular oranges, are there two different oranges or are they the same? I use this product to marinate pork overnight when I cook it on the oven or here at camp in my Dutch oven. As a matter of fact, yesterday I made some fried pork chop using sour orange, garlic, salt and pepper, and some Gulden’s spicy brown mustard. I used the spicy brown mustard after I looked at wtrfwlr’s video “Memphis Style BBQ Ribs”. My DW’s comments: write down the recipe on those pork chops, she loved them. I forgot to mention that I do all the cooking since I retired, and adapt most recipes to cast iron or wok cooking; I use the wok for deep frying fish, in place of a fry pan. Cast iron pots and woks have been around for a long time, and they can be used on most stoves, campfires open flame or coals. I so use a stainless steel pressure cooker once in a while, otherwise most of the steaming is done on the wok with bamboo steaming racks which you can stack one on top of the other and steam different food at the same time. Good posting orly, keep them coming. Mike Mike, you made my mouth water just by reading your post...that sure sounds good and I bet it was tasty. As far as the Badia seasoning is kind of the same but they just add a few other things to their product. The Cubans down here actually use the bitter blood oranges (Naranja Agrias) down here to marinate their pig, and let it sit in the refrigerator overnight to cook it in a big box called "Caja China" or in English it means Chinese Box on Christmas Eve. I will do a post on the Chinese box later. There are several types of blood oranges but the 3 most common are the Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, the newest variety of the three. The Moro is most likely the one used in the Badia seasoning because is the most bitter of them all. Other less common types include Khanpur, Washington Sanguine, Ruby Blood, Sanguina Doble Fina, Delfino, Red Valencia, Burris blood Valencia orange, Vaccaro blood orange, Sanguine grosse ronde, Entre Fina blood orange and Sanguinello a pignu. While also pigmented, Cara Cara Navels and Vainiglia Sanguignos have pigmentation based on lycopene, not anthocyanins like blood oranges. en.wikipedia.org/wiki/Blood_orange Moro The Moro is the most colorful of the blood oranges, with a deep red flesh and a rind that has a bright red blush. The flavor is stronger and the aroma is more intense than a normal orange. This fruit has a distinct, sweet flavor with a hint of raspberry. This orange is more bitter than the Tarocco or the Sanguinello. The Moro variety is believed to have originated at the beginning of the 19th century in the citrus-growing area around Lentini (in the Province of Siracusa in Sicily) as a bud mutation of the "Sanguinello Moscato". The Moro is a "deep blood orange", meaning that the flesh ranges from orange-veined with ruby coloration, to vermilion, to vivid crimson, and nearly to black. Tarocco The name Tarocco is thought to be derived from an exclamation of wonder expressed by the farmer who was shown this fruit by its discoverer. It is a medium-sized fruit and is perhaps the sweetest and most flavorful of the three types. The most popular table orange in Italy, it is thought to have derived from a mutation of the "Sanguinello". It is referred to as "half-blood", because the flesh is not accentuated in red pigmentation as much as with the Moro and Sanguinello varieties. It has thin orange skin, slightly blushed in red tones. The Tarocco is one of the world's most popular oranges because of its sweetness (Brix to acid ratio is generally above 12.0) and juiciness. It has the highest Vitamin C content of any orange variety grown in the world, mainly on account of the fertile soil surrounding Mount Etna, and it is easy to peel. The Tarocco orange is seedless. Sanguinello The Sanguinello, also called Sanguinelli in the US (the plural form of its name in Italian), discovered in Spain in 1929, has a reddish skin, few seeds, and a sweet and tender flesh. Sanguinello, the Sicilian late "full-blood" orange, is close in characteristics to the Moro. It matures in February, but can remain on trees unharvested until April. Fruit can last until the end of May. The peel is compact, and clear yellow with a red tinge. The flesh is orange with multiple blood-colored streaks. Mike, wtrfwlr, here is a website that actually sells the blood orange tree with the oranges that are not bitter, and that you can eat. The orange trees are very cold hardy. However, if you live up north, it's suggested potting them up and placing them on your patio. Once it starts getting cold, you can bring your orange tree inside... adding a citrusy fragrance to your kitchen. www.fast-growing-trees.com/Moro-Blood-Orange.htm?utm_source=google&utm_medium=base&utm_campaign=BASE&utm_term=%7Bkeyword%7D&gclid=CPnrtPHcj7ECFcua7QodNVqzyAHere is another pic of several other ones. Attachments:
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Post by Pennsylvania Mike on Jul 10, 2012 13:41:03 GMT -7
Thanks orly for all the information, BTW I read the ingredients on the Badia sour orange bottle and they use Seville oranges, I guess it is another type of orange used to season food. en.wikipedia.org/wiki/Seville_orangeI usually marinade the pork meat overnight with salt and fresh ground pepper, and a paste of garlic, cumin, and oregano which I rub on the meat. I do all of my cooking here at the campground , outdoors in the screen house, and a lot of people comment on the mouth watering smell coming out of my Dutch oven when I cook the pork. |
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Post by wtrfwlr on Jul 10, 2012 13:46:45 GMT -7
I wonder if all these recipes could be used on Guinea Pigs if you didn't have the birds?   ;D
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Post by orly152 on Jul 10, 2012 17:04:05 GMT -7
I wonder if all these recipes could be used on Guinea Pigs if you didn't have the birds? ;D lol...I'm sure it can be. I'm sure somebody out there is willing to give it a try |
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;D
