I have been eating a lot of crow lately, so I thought I would share my meal with anyone who would join me.

Summer Crow Kabobs

Ingredients:
16 pieces of crow breast meat (no bones) (8 crows)
16 pieces of green pepper
16 cherry tomatoes
8 button mushrooms
8 ears of sweet corn
1 1/2 cups of Teriyaki sauce
1/2 cup melted butter8 kabob skewers

Preparation:
Cut each piece of crow in half and place in a covered bowl with the Teriyaki sauce over night. Clean and cut each ear of corn into 3 pieces. Cook in boiling salt water for 10 minutes. Alternately put corn (3 pieces), green peppers (3 pieces) and cherry tomatoes (3) along with 4 pieces of crow meat on each skewer. Use 1 mushroom to top each skewer. Brush with melted butter and place on preheated grill for about 4 minutes. Flip, butter again and place back on grill for another 4 minutes. Repeat one last time for a total of 12 minutes or until they appear done. Serves four adults.


Humble Pie

Ingredients:
3 eggs
1 stick butter, melted
1 1/2 c. sugar
2 tbsp. flour
2 tbsp. vinegar
1 tbsp. vanilla
1 unbaked 9 inch pie shell

Preparation:
Preheat oven to 300 degrees. In a medium bowl, combine eggs, butter, sugar, flour, vinegar and vanilla. Blend well. Pour mixture into pie shell. Bake for 45 minutes.


Here is something with which to wash it all down...

Jamaican Crow

Ingredients:
1 1/2 oz light rum
2 oz club soda
1/2 oz grenadine syrup
1 oz lime juice

Preparation:
Fill a collins glass almost full with ice, and your shaker half full with ice. Pour all ingredients except soda into shaker and shake well. Strain into glass. Add the carbonated water (club soda) and stir well. Garnish with an orange slice and a maraschino cherry if available.

¡Que aproveche!,

Trey