1 : Eggplant
2 : lg Zucchini
1 : lg Red bell pepper
1/2 : lb Plum tomatoes
Salt : Salt and pepper
Olive : Olive oil
4 : lg Shallots
4 : Cloves garlic
2 : Stems fresh oregano
5 : Stems fresh basil
1 : qt Chicken stock
1/2 : Lemon
1 : Pumpkin
2 : tb Vegetable oil
Salt : Salt to taste
3 : lb Sugar pumpkin
Olive : Olive oil
Salt : Salt and pepper
2 : Sprigs thyme
4 : Cloves garlic
1 : qt Chicken stock
Unsalted : Unsalted butter (optional)
4 : sl Bread
2 : tb Melted butter
2 : Quails
1 : tb Butter
1 : ts Dried tarragon (scant)
2 : Turns of pepper
-from : -from a pepper mill
1 : c Fresh apple cider
2 : Green apples; diced
4 : tb Onion; diced
1 : And /2 teaspoons virgin
-olive : -olive oil
2 : Poblano chiles; peeled, seed
-and : -and diced
1/2 : ts Oregano or marjoram; toasted
1 : ts Sugar
1 : ts Lime juice
1 : ts Balsamic vinegar
1/3 : c Beef or venison jerky;
-grilled : -grilled and diced
4 : c Fresh apple cider
1/4 : c Fresh ginger; diced
1/2 : c Brown sugar
2 : ts Cinnamon
4 : Whole quail (bone in)
1 : ts Salt
1 : ts Black pepper
Apple : Apple Jerky Salsa
1/2 : ts Molido chile powder
Corn : Corn husks (or string) to
-truss : -truss quail
Apple : Apple Glaze
4 : ts Olive oil
1 : Onion; quartered and thinly
-sliced : -sliced
2 : ts Sugar
1 : c Dry red wine; preferably
-Pinot : -Pinot Noir
1 : c Defatted reduced-sodium
-chicken : -chicken broth
3 : tb Currants
2 : tb Drained capers
2 : tb Chopped fresh rosemary or
-tsp. : -tsp. dried, crushed
4 : Quail; about 6 oz. each
Salt : Salt & freshly ground black
-pepper : -pepper to taste
1 : ts Cornstarch mixed with 2 tsp.
-cold : -cold water
0: In a blender, put the peppers, tomatoes, garlic, ground almond and hazelnuts
1: Blend to a smooth paste
2: With the blender on, slowly add the sherry vinegar and sherry, the the olive oil drop by drop
3: Finally incorporate the herbs and season to taste
4: TIP: If the sauce is to thick, thin it down with more sherry or mineral water
5: Fantasia Caterers (WebPage: 11 Mar 98) London, United Kingdom : page provides menues and recipes from chefs and clients and guest chefs http://www
6: fantasia2
7: force9
8: co
9: uk > Notes: Serves 4-6
10: Makes 1 litre
11: Submitted by Pepe Desvals at Akelare Restaurant, in San Sebastian
12: Modified for home use
13: This sauce is excellent with seafood and fish, vegetables or vegetarian dishes
14: It's always served cold
15: >from Pat Hanneman (Kitpath) 98Mar12, a McBuster production Recipe by: Pepe Desvals at Akelare Restaurant^ Posted to MC-Recipe Digest by KitPATh <phannema@wizard
16: ucr
17: edu> on Mar 12, 1998