**~~>>Second Annual Cinco de Mayo Turkey Hatchathon<<~~**all poultry welcome!

[Sally Sunshine]

Raz how many days to go?

 

[dsqard]

Raz how many days to go?

Are we to "lockdown" yet?

 

[Razadia]

Quote:

I've got about a month and 2 weeks to go.

 

[Gardeningmama]

Hey Everyone, I had to share in my excitement. Yesterday I picked up my very first Call Ducklings from a wonderful gal on here. She gave me 4 Cuckoo D'Anver chicks too, sooo cute, and they're all so tiny! The D'Anvers refused to have their pic taken though..

 

[Wax Myrtle]

SQUEE! The duckling pictures are too adorable...

 

[yinepu]

Hey Everyone, I had to share in my excitement. Yesterday I picked up my very first Call Ducklings from a wonderful gal on here. She gave me 4 Cuckoo D'Anver chicks too, sooo cute, and they're all so tiny! The D'Anvers refused to have their pic taken though..

I'm such a sucker for ducklings!

 

[superchemicalgirl]

They are cute. You may want to consider housing them apart from the chicks.

 

[yinepu]

I received several "Cinco de Mayo" recipes in my mail today... so hope y'all don't mind if I share


sopa de aguacate (avocado soup)


This elegant, velvety soup is served chilled.
Serves 4
4 ripe avocadoes, coarsely chopped
1 small bunch fresh coriander, coarsely chopped
2 whole garlic cloves, peeled
2 tablespoons fresh lime juice
1 ½ cups vegetable broth
Sea salt and freshly ground black pepper to taste
3-4 scallions, sliced thin (include some green)
2 red chillies, deseeded and finely chopped
2 tablespoons olive oil
Chipotle chilli powder to taste
Place the chopped coriander, garlic cloves, lime juice, vegetable broth and salt and pepper in a food processor. Process until the mixture has the consistency of buttermilk, adding more of both if needed. Transfer soup to a serving bowl or soup tureen for at least 2 hours, but no more than 6 hours.
To serve, divide soup between four bowls. Drizzle each with a bit of olive oil and garnish with scallions, chilies and a light dusting of chipotle powder. Sprinkle more coriander leaves over each serving, if desired. Serve with crispy tortilla chips and a wedge of lime on the side.

 

[yinepu]

brined pork tenderloin with pineapple & avocado


Pork tenderloin rests in a spicy brine for a few hours before grilling for juicy and tender meat. How you serve it is your choice—shred or pull the meat for sandwiches, tacos or burritos, or simply slice the tenderloin and serve over a bed of rice. Sliced avocado and pineapple served alongside brighten and balance the flavors.
Serves 4
One pork tenderloin, 1 ½ to 2 pounds
2 tablespoons whole cumin seed
2 tablespoons whole coriander seed
2 ½ cups water
¼ cup salt
¼ cup turbinado sugar
2 cups ice cubes
2 tablespoons achiote paste
½ cup orange juice
1 large avocado
1 can sliced pineapple, drained (or use fresh)
Place the tenderloin in a large casserole dish or and set aside. In the bottom of a Dutch oven, gently toast the cumin and coriander seed just until fragrant. Add the 2 cups of water, salt and sugar. Bring to a simmer for a moment, then remove from the heat. Stir until the sugar and salt are fully dissolved, then add the ice. Pour the finished brine over the pork and place in the refrigerator for at least 2 hours, but no more than 8 hours.
Combine the achiote paste and orange juice in a small bowl; stir well until smooth. Remove the tenderloin from the brine solution and grill on medium heat for 15 to 18 minutes or until no longer pink (internal temperature should reach 155 Fahrenheit), turning occasionally and basting with the achiote-orange mixture.
To serve, let pork rest for 10 minutes, covered, before slicing (or shredding). Serve with sliced avocado and pineapple.

 

[yinepu]

braised chicken with chocolate mole


This mole sauce is of the Oaxacan variety, which means it originates from Oaxaca, Mexico, also known as the "Land of Seven Moles" of seven different colors. Use Mexican chocolate if you can find it; otherwise it's fine to use unsweetened baking chocolate.
Serves 4
3 tablespoons olive or vegetable oil
8 boneless chicken thighs
1 large white onion, chopped
1 green bell pepper, seeded and diced
1 poblano pepper, seeded and diced
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
½ teaspoon ground cinnamon
One 14-ounce can fire roasted tomatoes, undrained (or use regular ¼ cup raisins
2 chipotle peppers in adobo sauce, chopped
1 cup chicken or vegetable broth
1 cup dark beer
2 tablespoons creamy peanut butter
2 tablespoons sugar
1 teaspoon salt
Two 1-ounce squares unsweetened baking chocolate, rough chopped
Heat oil in a large skillet over medium heat. Add chicken and brown on all sides. Remove the chicken from the pan and set aside. Add the onion, bell pepper, poblano pepper and garlic to the pan and sauté until softened, scraping up brown bits in the pan to help the vegetables caramelize. Add chili powder, cumin and cinnamon and cook 3 minutes longer, stirring often. Add tomatoes, raisins, chipotle peppers, broth, beer, peanut butter, sugar and salt. Bring to a simmer and cook 20 minutes, stirring often. Carefully transfer the sauce to a blender or food processor and add chocolate. Let cool a few minutes, then cover and blend until smooth. (Alternately, use an immersion blender.)
Transfer the chicken into Dutch oven and pour the mole over each piece. Cover and simmer for about 45 minutes, or until chicken is cooked through. Serve over Spanish rice and garnish with sour cream and fresh cilantro, if desired.