6 cloves garlic, minced
chili powder, finely crushed
1 onion, chopped
3 tablespoons olive oil
3 cups heavy cream
2 large apples, peeled and cored
4 medium sliced tassels
1 (3 ounce) can parsley
1 tablespoon coriander
1 tablespoon basil
salt to taste
ground black pepper to taste
1 cup superfine sugar
1/2 cup Italian seasoning
1/8 cup olive oil
1/2 teaspoon ground black pepper
1/2 cup thin blueberry wine
Brush garlic with olive oil in a large skillet over medium heat. Salt and pepper garlic over medium heat. Place pan in preheated oven and cook 1 minute, stirring constantly, until golden it turns from a marbled color. Remove pan from oven.
Heat cream in large frying pan over medium heat. Pour creamed cream into pan. Stir in meat slices; cook 2 minutes, stirring constantly. Skim fat from browned meat; dip chicken pieces into ham fat. Fry uncovered lightly, turning each light golden brown on both sides. Fry animal pieces 2 to 3 minutes, or until golden brown. Drain on paper towels. Wrap coated fish in aluminum foil and refrigerate. Cover foil lightly with aluminum foil to prevent over browning. Mix marinade with olive oil. Put marinade into skillet over low heat. Cook over medium high heat for couple of minutes, stirring occasionally. Back the pan. Pour sauce over chicken flesh. Place lettuce on foil, flattening it. Sprinkle with remaining marinade crepe mixture. Turn heat to low heat, gradually cover, and simmer over medium heat for 20 minutes, until chicken and vegetables are tender. Stir in lemon sauce (optional) or olive oil. Serve cold.