Ingredients: * 4 guinea pigs * brine (dissolve in low heat: 1 cup kosher salt + 3 cups water + 1/2 cup honey) * fresh ground black pepper to taste * 4 garlic cloves, peeled and pureed * vegetable oil (coconut oil if available)Directions: 1. 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. 2. 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. 3. Cut them 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.Serves 4.Peru?-Paul
This isn't our Guinea pig in case there was any question. The kids are constantly singing this tune.
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