Thursday, September 21, 2006

Armadillos (Pronounce "arm-a-DILL-uh," unless you want to be a pretentious snob, then it's "arm-a-DEE-yo"--like the city of Amarillo is pronounced.) have been migrating North for centuries. They arrive in Texas from Mexico in the 1800s. They haven't stopped moving North. They are in Illinois and Nebraska.

Just where does the Minuteman Project stand on this?

As a public service to my Northern countrymen, I present a recipe for Texas Armadillo:

Texas Armadillo CDKitchen Category: Strange But True Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 1-2 hrs Ingredients:

1 1/4 cup dry white wine
1/2 cup oil
2 cloves garlic, crushed (optional)
1/4 cup butter
Salt and pepper to taste
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 medium onion, sliced thin
1 armadillo, cleaned and cut into serving pieces
1 1/4 cup light cream
1 tablespoon brown mustard (e.g. Gulden's) or Poupon Dijon
1 tablespoon cornstarch

Directions:
Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally. Remove armadillo and reserve marinade. Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter.

Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo. Serve with steamed rice.

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