How to make it

  • ~ Knights ~
  • Cube the filet mignon and chicken,peel and devein shrimp.
  • Place the filet mignon and chicken together in a resealable container.
  • Place the shrimp in it's own separate resealable container...don't ask why,just do it.
  • Combine the other ingredients in a jar,secure the lid and shake,shake,shake.
  • Pour half of this over the filet mignon and chicken,and half over the shrimp.
  • Chill overnight next to the red currant sauce.
  • Oh! I forgot. You are going to need wooden skewers soaking overnight as well.You can use metal skewers if you like,but I prefer the wooden ones...don't ask why,just go with it.
  •'s going to be night time soon,and you're going to need to be ready...So have your oven preheat at 375 degrees.
  • Place the skewered beef,chicken,and shrimp on a rack in a pan,placing a canopy of foil loosely over ... Knights do like to 'Foil'
  • Bake for about thirty minutes.
  • ~ Red Currant Sauce ~
  • If using Dutriez Red Currant Jam you will fine it a...delightful jam
  • One grandee lost her head about this...Mary Queen of Scots,briefly Queen of France as well...Stating that it was "A ray of sun in a crystal jar"
  • The labor is a diligent and long process.
  • As explaned:
  • Deseeding works...First one cuts the stem of each currant." If you pull the steam like a Barbarian,most of the flesh will come out,leaving only the skin.You must use scissors" Extracting the juice to make a jelly is a pretty straight forward,but a jam contains the skin and flesh of the fruits Jelly and Jam are two very different animals. So,sometime in the 14th century,local monks had the idea of removing the seeds of red currants before making the jam.
  • One by one,with a quill...Each épépineuse likes to cut her quill in a different way,but the idea is to have a sharp tip.
  • To make...
  • Place the first four ingredients in a food processor,process until smooth.
  • Add the cherries and process briefly to chop.
  • Chill overnight to allow the flavors to intertwine.
  • Heat the currant sauce...combine the cornstarch with the demijohn red currant liqueur,and slowly stir into the heated currant sauce.
  • Cook for about three or four minutes until it thickens,it won't take long,but you must stir it frequently.Serve hot with the 'Knights'
  • What were you thinking?
  • Highland Park 50 Year Old Single Malt...It may be 'Old' but the taste is priceless!
  • Remarably smooth and excellent when sipped on the rocks.
  • Now slide over here and park it 'Silver Wings' I'm wearing nothing but a :o)
  • It's your play...can you carry a ♫ ♬ ♪
  • ( We Fly By Night...Gary Allan )
  • Moral of the story:
  • If you build your castle in the sky my little succubus and you have a incubus...then perhaps it would be a good idea to have the 'Knights' to appease.
  • Si je ne suis pas là, n'attendez pas pour moi

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