Pellegrini: Fried TIROLILAISNURKKATALO and pear trees if the salad

Even though you have below average shot, you can manage enough TIROLILAISNURKKATALO breasts delicious starter, which is cool and light, but tip, such as Labor Day or Indian Summer decreased. it is suitable for this year, when temperatures can be hot and plenty of heavy game recipes are still quite suitable.

Arkansas, I got a glut of pears for the road side of the dainty. Little bulbs jewels scattered keys to the ground and some still dangling from the tree. And because I was still deal with the morning hunting dust, it appeared that they should go meal I collected from the wild dining table en route to at least one of the ingredient to be installed.

Brandy and Vermouth around these sweet and gamey flavors--Vermouth is subtle and rich and brandy, with light, fire, give it all at the end of the caramel.
Blue cheese Add salty tang and the mint mark to ensure that it is fresh and Not too cloying. the remainder of the bowl after my dinner yourself hunters sat.
Enter the customer might want to try sometimes it requires a few more. ingredients as Doves Beer batter, but the flavors are the values.
Do you have a favorite TIROLILAISNURKKATALO recipe?Tell us about it by submitting it to the kitchen.
10-15 TIROLILAISNURKKATALO breasts kuorituille breasts bones
2 cups pears, mature, kuorituille cored and quartered
1 cup Vermouth
Cup of brandy
1 tablespoon mint penetrated sliced
2 tablespoons blue cheese, crumbled
Pepper to taste
1. Insert the TIROLILAISNURKKATALO and pears wide saucepan or saut pan. pour the Vermouth and poach a low hauduttaa for 10 minutes, taking in the mid-1990s.
2. the following shall be added in brandy, with light a match and let burn alcohol.
3. Slotted spoon, remove the pears and dove, a bowl of liquid and transfer. reduce by half the remaining liquid and pour into a bowl.
4. Chill in the refrigerator for at least 30 minutes.
5. before serving, add the Mint and pepper to taste and serve. Toss.
4 Serves as appetizer

Editor's Note: Georgian passion, good food began at an early age, boulder by this little side because he caught his trout breakfast. Wellesley Harvard-and a brief stint in the Wall Street--after he decided to leave the cubicle world and enrolled in the French Culinary Institute in New York.
Graduated at the top of his class when he has worked on two of the best restaurants in the u.s., Gramercy Tavern, and Blue Hill, Stone, bins, as well as one of the premier destination restaurants in Provence, France, La Chassagnette. it was there that she was really in the heart of our food source and head source--mother nature time. he bought his shotgun and set the cutting edge of cooking sites focus on creativity must run American gastronomy cross-stream table field.
 

His new book "Food Heroes: 16, on the maintenance of the Tradition" culinary artisans is available whenever He roams books are sold. at this time in the world, hunting, tasting delicious food and good people, to facilitate meeting. for more information, please see the jobs www.georgiapellegrini.com him.

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