| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Molto02 |
4 |
servings |
INGREDIENTS
| 4 |
|
Guinea fowl legs |
|
|
(may substitute normal chicken) |
| 1/4 |
c |
Virgin olive oil |
| 4 |
tb |
Balsamic vinegar |
| 1 |
tb |
Honey |
| 1 |
tb |
Dry thyme leaves |
| 1 |
c |
Dried lentils |
| 3 |
tb |
Extra-virgin olive oil |
| 6 |
tb |
Red wine vinegar; divided |
| 1 |
tb |
Freshly-chopped rosemary leaves |
| 1 |
|
Celery rib; finely chopped |
| 1/2 |
md |
Carrot; finely chopped |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
md |
Green apple; Granny Smith, cored, seeded |
| 3 |
tb |
Dijon mustard |
| 1/2 |
c |
Extra-virgin olive oil |
INSTRUCTIONS
Remove the bones from the guinea fowl legs. In a mixing bowl, stir together
1/4 cup virgin olive oil, balsamic vinegar, honey and thyme leaves. Add
guinea legs and allow to marinate overnight in refrigerator or for 2 hours
at room temperature. Preheat grill. Boil lentils in 3 cups water until
tender but "al dente". Drain and toss into saute pan with extra-virgin
olive oil, 3 tablespoons of the red wine vinegar, rosemary, celery, carrot
and bring to boil. Remove from heat and season with salt and pepper. Allow
to cool to room temperature. Chop green apple into 1/2-inch pieces and
place in blender. Add mustard and 3 tablespoons vinegar and blend until
smooth. With motor still running, drizzle in all extra-virgin olive oil and
mix until smooth. Remove to a small bowl and set aside. Drain guinea legs
from marinade and pat dry. Place skin-side down over hot part of grill and
cook until dark brown and crisp on skin side. Season with salt and pepper
and turn over and cook until just cooked through. Arrange lentils in center
of serving platter and then arrange the cooked guinea legs over the top.
Drizzle with apple vinaigrette and serve. This recipe yields 4 main course
servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5657 broadcast 04-01-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-19-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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