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The Bermudian

Fall 2006


Cut guinea chicks in half lengthwise. Clean and carefully remove the centre vein. Fill the empty part of the cavity with herb stuffing if desired. Brush with olive oil and grill or broil for about seven minutes. Serve with assorted herb butters, melted.

Spicy Herb Butter 
1/4 lb. unsalted butter, softened
1 clove garlic, coarsely chopped
1/4 red jalapeno, seeds and white membranes removed, coarsely chopped
1 tbsp. coarsely chopped Italian parsley
Juice of 1/2 lemon
1 tbsp. chopped chives
Salt and freshly ground black pepper

Cilantro Butter 
2 tbsp. finely chopped fresh cilantro leaves
1/4 pound unsalted butter, softened 
1 tbsp. minced garlic 
2 tbsp. minced red onion 
1 tbsp. chopped fresh parsley leaves 
1/2 tsp. garlic powder 
1/2 tsp. kosher salt 
1/4 tsp. freshly ground black pepper 
1 tbsp. white wine
Dash white pepper 
Dash Worcestershire sauce 
Juice of 1 lemon 

Chile Lime Butter
1/4 lb. unsalted butter, softened 
1/2 tbsp. minced garlic 
Juice of 1 lime 
1 tbsp. chopped cilantro 
1 tbsp. chile paste 
1/2 tsp. ground cumin 
Salt and pepper 

Lemon Tarragon Butter
1/4 lb. unsalted butter, softened 
1/2 tsp. salt 
1/4 tsp. ground white pepper 
1 tsp. lemon zest 
1 tbsp. lemon juice 
1 tbsp. chopped fresh tarragon leaves
2 tbsp. olive oil

To prepare butters:
Blend all ingredients until smooth. Pack the mixture into a medium ramekin, cover with plastic wrap and refrigerate for at least 30 minutes. Melt butters gently in microwave or on stove top when ready to serve.

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