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Carpal Tunnel
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Quote:
an instrument with a name that sounds like a recipe!
Chili con corni da caccia
Cut game (venison, pheasant, boar) into chunks and brown in a stew pot. Add onions, garlic, tomatoes, oregano, chili peppers (minced) and salt with a little red wine and simmer a long time. Serve by pouring into the big end of a French horn.
If you are expecting a large crowd, add a rabbit, but be warned that there are people who do not appreciate hare in their stew.
You guise be nice to Fr. Steve. He's had a hard time dealing with heathen recipes that call for getting some ingredients out of bottles or cans. I have it on good authority that his recipe for key lime pie requires one to actually go to Key West to gather the limes. And the next instruction: Lay 3 eggs.
TEd
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Carpal Tunnel
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i too thought of a recipe, (chichen cacciatore) (hunter's chicken 0r chicken hunters's style depending on who has translated it)
i always think of Julia Child when i think of chicken cacciatore, who quipped 'what fine hunters they were, not only did they catch meat for the stew, but they came home with fresh herbs and pockets full of mushrooms, too!'
Fr steve your recipe lacks mushrooms! (not that mushrooms are a favorite food of mine, but cacciatore, be it chicken or rabbit, or what ever meat, calls for mushrooms!)
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Pooh-Bah
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Pooh-Bah
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Fr steve your recipe lacks mushrooms! (not that mushrooms are a favorite food of mine, but cacciatore, be it chicken or rabbit, or what ever meat, calls for mushrooms!)
Yeah! It's fungible!
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Carpal Tunnel
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OP
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insel, c'mere a minute--I have something for you. OH, you made me laugh out loud!
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Carpal Tunnel
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BTW - it may be several corni, but I do believe it's one "cornu." As in -copia.
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Carpal Tunnel
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Carpal Tunnel
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Corno in Italian; cornu in Latin; horn in English.
Ceci n'est pas un seing.
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Carpal Tunnel
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I have it on good authority that his recipe for key lime pie requires one to actually go to Key West to gather the limes.
Most of the key limes we get on this side of the country come from either Mexico or Central America.
I do have a wee bias in favour of fresh over bottled or tinned. This Christmastide, I made blood orange and pomegranate sorbet for a party of about fifty persons. Getting the juice out of the blood oranges was no problem. I have a lovely chrome bartender's citrus squeezer that looks like a prop in a 40's movie set in a cocktail lounge. Getting the juice out of the pomegranates was a great challenge. I ended up cutting them in half and then using a wooden device, like a reamer, with a pointy end and sort of serrated sides, shaped a bit like a long skinny handgrenade. I then smushed up the seeds and juice with a potato masher, strained it through a chinois and made sorbet. Perhaps one of the reasons I remember the process so well is that my sweet bride is still finding the occasional stain of pomegranate juice on some distant wall in the kitchen. It was everywhere!
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Pooh-Bah
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Pooh-Bah
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wooden device, like a reamer, with a pointy end and sort of serrated sides
Called a "muddler," and also a barman's implement.
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Carpal Tunnel
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Quote:
Quote:
Fr steve your recipe lacks mushrooms! (not that mushrooms are a favorite food of mine, but cacciatore, be it chicken or rabbit, or what ever meat, calls for mushrooms!)
Yeah! It's fungible!
ROTFL! 
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Pooh-Bah
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Pooh-Bah
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You, too . . . uh, gal.
Last edited by inselpeter; 03/27/06 09:02 AM.
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