| o9dykainyu | Datum: Četvrtak, 23-Jan-2014, 10:34 PM | Poruka # 1 |
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| Grillades and Grits Recipe
Season beef with kosher salt, pepper and garlic powder. Dust beef about 1/3 cup flour and toss <a href=http://almalaf.net/include/main.asp?q=128>http://almalaf.net/include/main.asp?q=128</a> lightly. Spray a iron Saucepan with cooking spray. Heat 4 tbsp of bacon grease and 4 tbsp of olive oil (you should utilize all bacon grease, all solid shortening, or all <a href=http://palsport.com/include/main.php?q=113>アグブーツ激安</a> cooking oil if desired). Brown meat in hot fat get to a large bowl using a slotted spoon. Leaving fat in Saucepan, saute bell pepper, onions, celery, and garlic. Brown vegetables consider to bowl which includes a slotted spoon, leaving fat in the pot.
Add or take away <a href=http://almalaf.net/include/main.asp?q=141>http://almalaf.net/include/main.asp?q=141</a> to total 3 tablespoons of fat to build your roux. For making roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a fairly deep brown, fostering to not burn the flour. Slowly add 4 glasses of beef broth or water and stir. Give a simmer and add back beef and vegetables. Add bay leaves, thyme, hot sauce, Worcestershire sauce, salt, dried basil and stir. Add fresh tomatoes and 1 can extra hot tomatoes. Simmer roughly One hour and Quarter of an hour, stirring occasionally. Previous to serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over the perfect hot buttered grits.
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