GRILLED TEAL WITH FETTUCCINE
4 ea teal, grilled, debone, cut into bit size pieces
2 tsp garlic, minced
1/2 cup white wine
Vegetable non-stick spray
1/2 cup chicken stock
2 cup fresh tomatoes, peeled, chopped and crushed
Salt to taste
Red pepper to taste
1-1/2 cup fresh cilantro, chopped, divided
16 oz fettuccine
Water
1 Tbls jalapeno, seeded and minced
8 Tbls butter, cold
In a saucepan coat with non-stick vegetable oil. Add tomatoes, 1 cup of cilantro, jalapeno and garlic; sauté 3 to 5 minutes over medium heat. Add wine and simmer, scraping up browned bits from bottom of pan with a wooden spoon. Stir in stock; simmer until reduced by 1/4. Taste; season with salt and pepper. In a large pot pour in water. Bring water to a boil. Place fettuccine into boiling water and cook until done, firm to bite, about 3 minutes. Drain. Stir cold butter into sauce; stir until the sauce looks creamy. Place grilled teal in a microwave and cook on high for 30 seconds to 1 minute, or until hot. In a large serving bowl place drained fettuccine, cover with hot teal meat. Top with sauce; garnish with remaining ˝ cup of cilantro. Serve with a Caesar Salad and a red wine. Yield: serves 4