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Fri September 18, 2009
Guinea Fowl widens consumers' poultry possibilities
New Orleans, LA – Farmers Market Minute 9-19-09 with Richard McCarthy
Guinea fowl comes to us from West Africa by way of Portugal -- once colonial rulers of Guinea. Just as farmers market shoppers have learned to embrace the wide array of heirloom tomatoes now available thanks to farmers who broke out of the rigid paradigm of growing the one or two accepted varieties, free range poultry farmers are beginning to open our eyes and palates to a biodiverse universe of fowl. Look for Mt. Hermon farmer Joe Dobie at the Red Stick Farmers Market on Saturdays and at the Crescent City Farmers Market on Tuesdays. Or, if you are dining out, John Besh's new Domenica (in the refurbished Roosevelt Hotel) features braised guinea hen.
Red Stick Farmers Market
Crescent City Farmers Market
Chicken and Shrimp Clemenceau
In Chef Leah Chase's Chicken and Shrimp Clemenceau, she combines two New Orleans classics for a new version of Clemenceau. Leah describes this dish as the perfect dinner for the housewife. "You can watch your soap operas all day and ten minutes before your husband gets home, fire up the skillet and throw this easy meal together. The whole house will smell so good, he'll think you've been cooking all day!" Take it one step further by substituting Guinea fowl.
2 cups peeled and diced Idaho potato (about 2 medium potatoes)
oil for frying
1-1/2 sticks butter, divided
3 boneless guinea breasts, cut into strips
1 cup sliced mushrooms
2 pounds shrimp, peeled
4 to 5 cloves garlic, finely minced
1 cup green peas (frozen or canned)
1 tablespoon chopped fresh flat leaf Italian parsley
1/2 teaspoon paprika
salt and pepper
Fry potatoes in oil until browned (or blanch potatoes, drain, and then brown in butter). Transfer potatoes to a dish and set aside.
Melt one stick of butter in a large skillet. Add chicken strips and brown lightly. Transfer chicken to a dish and set aside.
Melt remaining half-stick of butter (if needed) in the same pan. Add mushrooms and saut until they release their juices. Add shrimp and saut for 2 to 3 minutes or until pink. Reduce heat, add garlic, and cook for 2 to 3 minutes.
Return chicken to pan, then add potatoes and peas; heat thoroughly. Sprinkle with parsley, paprika, salt, and pepper.
Recipe contributed by Chef Leah Chase, Dooky Chase Restaurant