[Leica] Ken Burns and those dirty penguins

[sonc.hegr at gmail.com (Sonny Carter)]

My son Adam's first whole sentence was "Needs more garlic."

On Mon, Sep 28, 2009 at 8:04 PM, Ken Carney <kcarney1 at cox.net> wrote:

>
>
> > -----Original Message-----
> > From: lug-bounces+kcarney1=cox.net at leica-users.org [mailto:lug-
> > bounces+kcarney1=cox.net at leica-users.org] On Behalf Of Sonny Carter
> > Sent: Monday, September 28, 2009 4:21 PM
> > To: Leica Users Group
> > Subject: Re: [Leica] Ken Burns and those dirty penguins
> >
> > Are they edible?
> >
> > http://survivingtheworld.net/Recitation27.html
>
> Sure. Just add some more onions to get the Cajun varietal.
>
> 2 pounds ground or whole penguin
> 2 sliced onions
> 2 sliced green or red bell peppers
> 1 cup olive oil
> 1 bottle Bud Ice (chilled)
> 1 teaspoon salt
> 1/2 teaspoon ground black pepper
> 1/2 teaspoon ground garlic
> 1/4 teaspoon chili powder
>
> 2 Bay Leaves
> 3 sharp skewers
>
>
> Slice penguin into 1-inch cubes. Mix spices in with olive oil. Marinade
> cubes in spice mix. Refrigerate overnight, stirring occasionally. Slice
> onions and bell peppers into wedges. Place vegetables and penguin cubes
> alternately on skewers. Brush lightly again with marinade. Grill for 10 to
> 15 minutes until golden brown outside. Turn and baste continually with Bud
> Ice. Douse lightly with brandy or lighter fluid and light before serving.
>
>
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>



-- 
Regards,

Sonny
http://www.sonc.com
http://sonc.stumbleupon.com/
Natchitoches, Louisiana
(+31.754164,-093.099080)

USA