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Au uh de vino
one bottle of white wine
1/2 cup of chopped tarragon
7 cracked garlic cloves
1/2 cup of green onions
2 tablespoons of gingerroot minced
1 red hot chili (smashed)
5 Tablespoons of fish stock


in a gallon container add the ingredients and store in a dry, cool place for about 2 weeks before usage. Strain and put in a labeled wine bottle with a cork.
 
best in a pressure cooker
1 cup of Au uh de vino
4 cups of peeled diced pumpkin
3 cups of chicken stock
2 cleaned and diced leeks
3 tablespoons of garlic
3 cups of chicken thighs (sauté the chicken fat and skins, dice and add to the pot)
2 cups of Andouille sausage ( skins removed and diced)
3 cups of sour cream
2 tablespoons of dill
1 T cayenne

cook until pumpkin is soft, in a food processer add pumpkin's and leeks, make a puree, add sauce and cook until a smooth thick consistency. Add the meats. (make a roux, with 1 cup flour, one cup oil, add to mixture) cook again until thick.
 make a buttermilk biscuit dough, and in muffin pan, press the dough into each cup making a shell.( your going to use the other half to make a top for each muffin. If desired) add smooth mixture, and bake until the mixture is done.

1 tablespoon of cayenne pepper

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