Pepper Seared Guinea Fowl With New Potato Crepe Recipes

CREME DE LA CREPE

Steps:

• Make the crepes: Combine the milk, egg, flour, cocoa powder, confectioners' sugar, 1 tablespoon melted butter, the vanilla and salt in a blender; pulse until smooth.
• Lightly brush a 10-inch nonstick skillet with some of the remaining melted butter; set over medium heat. Pour in 1/2 cup batter and swirl to coat the bottom of the pan; cook until almost set, about 4 minutes. Flip with a rubber spatula and cook until set, about 2 more minutes. Transfer to a baking sheet and let cool. Brush the skillet with more butter and repeat with the remaining batter to make 3 crepes.
• Make the filling: Preheat the oven to 375 degrees F. Spread the coconut on a baking sheet and bake until toasted, about 10 minutes; let cool.
• Beat the butter, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until smooth. Spread on the crepes, leaving a 1/2-inch border. Sprinkle with the coconut.
• Starting about 1 1/2 inches from the bottom of each crepe, arrange the kiwi, mango and raspberries in horizontal strips. Fold the crepes over the fruit to cover, then tightly roll up. Chill until firm, about 1 hour.
• Cut the crepe rolls into pieces. Thin the dulce de leche with 1 tablespoon water; serve on the side.

CHEESESTEAK CREPE

Steps:

• For the crepe batter: Add the eggs, flour, oil, salt and 1 cup water to a blender and blend until it has a thin batter consistency.
• Combine the Monterey Jack and mozzarella together in a bowl to make a cheese blend.
• For the cheese sauce: Stack the American cheese, then add to a vacuum sealer bag. Add the milk and a pinch of salt in the same bag. Seal the bag.
• For the crepes: Add 1 tablespoon of the canola oil to a nonstick frying pan over medium-high heat for about 1 minute. Pour some batter into the pan, making sure it covers the whole pan. Let the batter settle, then add some cheese blend and let melt. Flip the crepe over and let it cook on the cheese side until melted, then remove the crepe from the pan. Repeat with remaining ingredients to make 9 more crepes.
• Heat the pan with the remaining tablespoon canola oil. Add the onions with a pinch of salt and a pinch of ground pepper until sauteed. Remove the onions, then add the rib eye to the pan. Add some granulated garlic, salt and pepper and cook until the meat is cooked all the way through.
• For the cheese sauce: Boil 2 quarts of water. Add the sealed cheese bag to the boiling water and let cook until melted, about 1 minute. Remove from the water.
• Fold a cooked crepe in half, then add 8 ounces rib eye and one scoop of onion in center of the crepe. Add the cheese sauce drizzle. If desired, add your favorite sauce or chimichurri. Roll the crepe over the center. Enjoy. Repeat to make 9 more crepes.

STUFFED BREAST OF GUINEA FOWL CARAMELIZED IN HYDROMEL WINE

Steps:

• Preheat the oven to 400 degrees F. Remove the breasts from the guinea fowls and set them aside. Chop up the carcasses and legs and brown the pieces in a roasting pan in the oven, this should take about 20 to 30 minutes. Remove from the oven and place in a large stock pot.
• Coarsely chop up all the vegetables and put them in the pot with the browned carcass pieces. Add the garlic, the bouquet garni, the fresh thyme, and the tomato paste. Cover with water by about 2-inches. Bring to a simmer, and cook until reduced by half. Keep in mind that the slower the simmer, the better tasting the glaze will be. Once simmered, strain the contents to keep only the juices and the broth and viola! The base for your sauce.
• In a frying pan, melt the butter and incorporate the honey. When the mixture becomes thick and foamy, quickly brown the 4 reserved breasts on both sides, taking care not to let the honey blacken. Finish cooking the breasts in the oven on a baking sheet, about 10 minutes. To the pan, add the chopped shallots and cook for 2 minutes. Deglaze the pan with the hydromel wine, reducing for 2 to 3 minutes. Add 1 cup of the sauce base and cook until the mixture has slightly thickened. Add the dried cranberries at the last moment.
• Set the guinea fowl breasts on a plate dress it with gravy.

BANH XEO (VIETNAMESE CREPE)

Steps:

• Combine the mix with the curry powder and coconut cream in a bowl.
• Add 1 tablespoon vegetable oil to a hot pan. Ladle in 5 ounces batter to make a semi-thin crepe. Cook until crispy underneath and dried out on top. (If the crepe sticks to the pan, drizzle additional oil underneath it to get it to release.) Repeat with the remaining batter, using more oil as necessary.
• Add the cabbage, carrot, bean sprouts, chicken and shrimp to each crepe and fold in half.
• Garnish with the butter lettuce, cilantro, basil and mint. Dip in the Nuoc Cham Sauce.
• Mix together the granulated sugar, vinegar, fish sauce, sambal, garlic and 11 ounces water in a medium bowl until sugar dissolves.