Deep Fried, Brined Guinea Pig with Parsley Sauce and Guacamole Salad

fatboy's es menu five

Guinea Pigs may be sweet as pets but they also happen to be savory in South America where they were first domesticated by the Inca in Peru. Fifteen centuries later these family pets remain an Andean delicacy, which when fried or roasted are the traditional dish known as cuy. According to recent studies, the Peruvians eat an average of twenty two million of these tasty rodents annually.

Deep Fried, Brined Guinea Pig with Parsley Sauce and Guacamole Salad
Deep Fried, Brined Guinea Pig with Parsley Sauce and Guacamole Salad	The taste of the cuy is a cross between rabbit and dark chicken meat. It has less fat and more protein than chicken, pork or red meat. When deep fried, the skin is so deliciously crunchy and chewy at the end. So, if you're not too attached to them as pets then get the oven on, because you are about to prepare a meal you will remember for the rest of your life!
Ingredients	4 Guinea Pigs Brine (To make brine simply dissolve in low heat 1 cup kosher salt into 3 cups water and1/2 cup of honey.) Fresh ground black pepper to taste 4 garlic cloves, peeled and pureed Vegetable oil (coconut oil if available)
Cooking Instructions	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 (the pigs) 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.
Comments	Depending on the size of your pigs, this should serve four (4) people.

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