Flamingo Flambé with Brandied Cherry Sauce Recipe
Ingredients
2 (8-ounce) flamingo breasts with bone and skin (reserve feathers
for masquerade entry or festive garnish)
1 ounce melted butter (margarine is for wimps who can't handle
butterfat)
1 teaspoon paprika (red stuff...adds a bit of zip...good for Hungarian
flamingos)
1 ounce brandy (or 4 ounces, 3 of which should be applied to the
cook internally)
1 pinch
salt and white pepper to taste
Bing Cherry Sauce
1 (8-ounce) can black bing cherries (or, alternatively, one can
black bob cherries...but bing had a better singing voice)
2 tablespoons Burgundy wine (so the recipe claims; me, however,
I grab whatever decent, zippy red wine we happened to have saved the last
glass or so of for cooking...since we drink mostly Cabs, Merlots and Zinfandels,
it's usually not a Burgundy)
2 tablespoon sugar (don't even try to use the pink stuff...live
a little)
1/2 teaspoon cornstarch
1 pinch
salt
Preparing
Bing or Bob Cherry Sauce:
Drain juice from cherries (into a pan would be good...if you've just poured
it down the sink, you are so screwed). Combine juice with wine, sugar,
cornstarch, and salt; mix thoroughly. Do not drink this mixture. The
cornstarch will seal your colon shut. (Okay, that's a lie, probably.)
Bring mixture to a boil until sauce thickens. Have you ever noticed
that recipes don't tell you how long that's going to be? And when they
do, it's a rank canard? (Nevermind...different fowl recipe.) Add the
drained cherries. To the sauce. Stir 'em up a little. Set
the sauce aside.
Turn off that burner.
Cooking
the Flamingo:
Season flamingo breast with salt, white pepper, paprika, and brush with
butter. You've done this correctly if your fingers are pink and the
flamingo breast looks a bit like it originally did with the feathers on.
Bake for 30 minutes at 325 degrees F. or until cooked and tender. Remove
from oven (remember the first rule of chemistry and baking: hot glass looks
just the same as cold glass). Place flamingo in a medium-size
ovenproof serving dish and cover with sauce. Have table set (with dishes),
candles (or guest) lit, all accompaniments on table, and turn off lights
when ready to flambé. Make sure you can still see what you're
doing, however.
How to flambé:
Pour 1/4 ounce of brandy over dish (well, over flamingo and into dish, actually) and place in middle of table. Using long wooden matches, ignite flamingo breast. When flame goes out and liquor has burned off, you are ready to serve. It is generally not advisable to do the flaming-lighting thing within 15 minutes of having applied the spare 3 ounces to the inside of the cook.
Yield: 2 servings
* Now, how much is a pinch, you ask? Well, that depends on your fingers.
But you can't say "to taste" in a chicken flamingo
recipe anymore, because some idiot will put it on the raw chicken
flamingo and then lick it and then you get liability problems
for harming some poor git, when you should be receiving medals for thinning
the herd and improving the gene pool. But I digress.