Recipes from The Endangered Species Recipe Book (part 2)

The Endangered Species Recipe Book, animals that have gone extinct or are going extinct and the recipes that we have used to eat them, by Hugo Bastidas and Elizabeth Demaray

For the past decade Ulrich Krauss has curated projects that aim to bring fine and culinary art together. He will be installing and interpreting The Endangered Species Recipe Book, a work by Hugo Bastidas and I at Zagreus Project (image of art/food exhibition above) this June. This work is dedicated to the naturalist E.O. Wilson who believes that by the end of this century—in our lifetimes, we will lose half of all plants, animals and birds on our planet, if our current rate of ecological destruction continues. The Endangered Species Recipe Book isn’t actually a book. It is a series of oil paintings on paper. Each painting depicts an extinct or endangered animal, along the earliest known, or commonly prepared, recipe that us humans may have used to cook the unfortunate creature. Below is part two of a sampling of full recipes (mostly in English) along with each recipes “page” or painting in the exhibition. Bon appetit! Eliz

The Seychelles giant tortoise (Aldabrachelys gigantea hololissa)

The Seychelles giant tortoise (Aldabrachelys gigantea hololissa)

The Seychelles giant tortoise (Aldabrachelys gigantea hololissa) from http://www.ehowenespanol.com/sopa-tortuga-como_38128/

Cómo hacer sopa de Tortuga

Una tortuga sana de 4 a 6 libras (1,81 a 2,76 Kg), con su caparazón

Olla grande con tapa

Zanahoria

Cebolla

Instrucciones, Preparar la tortuga

Corta la cabeza de la tortuga con solo un golpe rápido, si estás utilizando una tortuga viva. Inmediatamente coloca la cabeza y el cuerpo de la tortuga en un recipiente con agua muy fría.

Cuando el sangrado se haya detenido, cambia el agua y frota bien el caparazón y la carne con un cepillo, luego coloca rápidamente la cabeza y el cuerpo en un recipiente con agua sin sal que esté hirviendo. Continúa la ebullición hasta que la piel de la cabeza y las patas se vuelvan blancas.

Cocina la tortuga en agua sin sal hasta que la sientas suave al hacerle presión con los dedos. Esto no debería tomar más de tres cuartos de hora.

Una vez cocida hasta el punto deseado, coloca la tortuga a un lado para que se enfríe. Corta la parte baja del caparazón que está suelta del caparazón superior y retira con cuidado la carne. Separa las patas del cuerpo y córtalas en trozos pequeños y déjalos a un lado. Vacía el caparazón superior y desecha la vesícula biliar. También desecha el saco de arena, el corazón, la cola y los intestinos, así como los músculos blancos del interior.

Retira y deja a un lado los huevos, si la tortuga es hembra, y déjala a un lado con las patas y el hígado. Espolvorea estas partes de inmediato con sal y pimienta negra gruesa, colócalas en una caldera con la carne de la tortuga y cúbrelas con agua fría con sal, unas rodajas de zanahoria y cebolla, una hoja de laurel y dos clavos de olor levemente magullados.

Pon a hervir el agua y colócale la tapa. Muévela a un horno para cocinarla a 350 grados, cubierta aún con la tapa, y déjala cocinar por aproximadamente 20 a 30 minutos más.

Refrigera la tortuga cocida si no vas a usarla inmediatamente.

The Pyrenean ibex (Capra pyrenaica pyrenaica)

Portuguese ibex (Capra pyrenaica lusitanica)

Portuguese ibex  (Capra pyrenaica lusitanica) from http://fugas.publico.pt/Noticias/284885_as-receitas-das-21-nomeadas-para-as-7-maravilhas-da-gastronomia?pagina=5

3 kg de carne de cabra ou de carneiro; 150g de toucinho; 1dl de azeite; 1 colher de sopa de banha; 1 cebola; 5 dentes de alho; 2 colheres de chá de pimenta; 1 colher de chá de colorau; 1 ramo de salsa; ½ folha de louro; sal; noz-moscada; 1 a 1,5 litros de vinho tinto da Bairrada. 
Corta-se a carne em bocados, que se colocam num tacho preto de barro de Molelos. Juntam-se todos os ingredientes citados, à excepção do vinho, que apenas deve ser o suficiente para cobrir a carne. Como norma, tendo forno de pão, aquece-se este como se fosse para fazer broa de milho, isto é, bastante forte.Introduz-se a caçoila tapada e “esquece-se” até o forno esfriar, o que leva entre 4 a 5 horas. A meio deste tempo, convém verificar se é necessário adicionar mais vinho. Não se dispondo de um forno de pão, coze-se a chanfana no fogão, que deverá ser aquecida até ao máximo da sua potência meia hora antes de se introduzir o preparado. Antes de comer aquece-se bem a chanfana e serve-se na caçoila em que cozeu, com batatas cozidas em água e sal à parte.

Spix's macaw (Cyanopsitta spixii)

Spix’s macaw (Cyanopsitta spixii)

Spix’s macaw (Cyanopsitta spixii) this recipe is a common red curry recipe for fowl. 

1/4 cup broth 1 teaspoon red curry paste 1 small yellow squash 1/2 cup coconut milk 4 skinless boneless breast halves 2 medium zucchini, halved lengthwise 1 red bell pepper, cut into 1/4-inch-thick strips 4 teaspoons cilantro 3/4 teaspoon salt 1 lime.

Spotted green pigeon (Caloenas maculata), also known as the Liverpool pigeon

Spotted green pigeon (Caloenas maculata), also known as the Liverpool pigeon

Spotted green pigeon (Caloenas maculata), also known as the Liverpool pigeon from http://www.chanctonburygame.co.uk/recipes/pigeonrecipes.html

Pigeon Paté with Orange

4 pigeon breasts

375 g pork sausage meat

125g streaky bacon

1 orange grated rind and juice

pinch dried thyme

1 bay leaf

2 tbspn brandy

2 cloves garlic

½ tspn ground nutmeg

2 shallots finely diced

1 egg

Slice the breasts into fingers and leave to marinade in orange juice, rind, brandy and garlic. Preheat oven to gas 3,160C, 325F. Chop bacon into thin strips and add to pork sausage meat with shallot, nutmeg, thyme,egg and seasoning. Mix together thoroughly. Grease a 500g loaf tin and put a layer of pork mixture into it; then a layer of pigeon fingers, continue making alternate layers finishing with a layer of pork. Put the bay leaf on top and cover tightly with foil. Stand the tin in a baking dish and surround with boiling water; bake for 1”4 hours. Leave to cool with a weights on top of it. Do not turn out of tin until 24 hours later.

About demaray

I kinit sweaters for plants, I culture lichen on the sides of skyscrapers in New York City and I manufacture alternative forms of housing for hermit crabs, out of plastic. With the engineer Dr. Qingze Zou, I am currently creating the IndaPlant Project: An Act of Trans-Species Giving in which I am building light-sencing robotic supports for housplants. These moving floraborgs allow potted-plants to roam freely in a domestic environment, in search of sunlight and water.

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