Peru, SOUTH AMERICA
Thanks Melissa. Although as per my schedule, I am over with South American weird food, I decided to tell the readers about the Peruvian delicacy suggested by you:
Deep Fried, Brined Guinea Pig with Parsley Sauce and Guacamole Salad:
Ingredients:
4 guinea pigs
brine (dissolve in low heat: 1 cup kosher salt + 3 cups water + 1/2 cup honey)
fresh ground black pepper to taste
4 garlic cloves, peeled and pureed
vegetable oil (coconut oil if available)Directions:
Clean well the guinea pigs and remove the skin. Removing the skin is optional, but I have to admit makes the cleaning process much easier.
Put the guinea pigs in a container with the brine and cover with lid. Let sit in the fridge for 3-4 hours. Then, remove from the brine and wash with clear water and dry them with paper towels. Discard the brine.
Cut them into 4 pieces and rub with crushed garlic and pepper. Fry them in hot oil until crisp and drain the excess oil in paper towels.
To make the parsley sauce: Blend 1/4 cup fresh Italian parsley leaves, 1/4 cup sour cream, 1/4 cup yogurt, and 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste, with salt and pepper. Serve in a cucumber cup made by scooping out the meat from a 2-1/2 inches cucumber piece.To make the guacamole salad: combine chopped tomatoes, red onion, cucumber, cilantro, little garlic and avocado. Season to taste with lime juice, olive oil, salt and pepper. Serve in a tomato cup made by scooping out the meat of a tomato.
