Post by bimetalaupt on Sept 15, 2012 20:25:00 GMT -5
Start out with about two to four lbs of lean Texas Organic Black Angus Beef.. I like Standing roast.. brown in real good Olive oil.. extra virgin with a ounce or two very good balsamic vinegar I use a little extra time Add two or three lbs of the Onion.. I use quartered... one or two cloves of Garlic Quart of beef stock if you wish Good Texas Merlot...about 750 ml cook slowly.. for a day or two Add water as needed .. Add a Red Peppers powder to taste If you have too add salt and pepper Warm up some jalapeno Cheese bread with extra cheese on top..
Feeds six to eight and and call me when it is ready.
BiMetalAuPt PS!! 1015Y STANDS FOR OCT 15 YELLOW.. IN SOUTH TEXAS RIO GRAND AREA THEY ARE PLANTED ON OCT 15!! THESE ARE SHORT GROWTH ONION THAT WEIGHT ABOUT ONE POUND EACH.. THEY ARE YELLOW AND SWEAT ENOUGH TO EAT
Post by bimetalaupt on Feb 1, 2013 11:03:09 GMT -5
Onion Soup V1... AS made last Saturday..
Add two lbs of Deer meat that has been cubed to one inch cubes...Brown with Beef..
Used a Blend wine like found on the right bank of Bordeaux.. Mostly Merlot with 10% Frank. my blend from 2005.....
All natural.. All Organic for the Organic lovers.. I do also grow my own 1015Y Onions for the soup..Fresh.. Wash the dirt off and cut. Made for 12.. Used several cheese types... From Texas.. Organic And made from Raw milk.
Just one great dinner to share with friends and family...
Used Sesame oil to brown beef..used heavy Chose 6 lbs roast...cut into one inch cubes Used a 100% Texas Merlot...One 750 ml Becker Reserved Added Habinerro pepper..seeds removed....only one cooked for 24 hours Add six lbs Texas 1015 ...simmered for 2 hours served with Cheese covered backed for 5 minutes
served with shrimp poppers on top of cheese...Texas Tech Prime Bacon and very good red peppers...Seeds removed...
Did I say a glass of Becker's 2007 Merlot , Cab S and Franc blend... And a huge French Loaf Garlicky butter bread...Real roasted garlic...From my own plantings......
Then for the main course...Prime Texas Cooked over real hardwood.... and German sausage...Smoked..served 15...
All the recipes sound good - except the one with deer meat - I'm not keen on game meat (venison, moose, etc). Too "gamey" for me.
Scottish, Well these deer are corn feed and very heavy. We get Mule deer and I asked the table tonight if any if these does tasted gamine. Everyone told me know. The meat dishes were great from the mule deer. Wer haved added a deer feeding garden this year on a test bases with WORMS (L.Terrestris &E. Hortensis),alfalfa, Golden Yukon potatoes, TAMU 1015 onion, Mild French garlic and no plow coated deer feeding seed. If nothing else the snipes love the L.Terrestris. The last diner We had at the ranch we also had quail wrapped in Tender bacon: Great treat. I hope to find a breeding none related stag to improve the herd. We may use one at Texas A&M from there Japanese or Scottish collection.
YES, i HAVE BEEN TOLD THAT SAME THING BEFORE THEY HAVE TASTED MULE DEER FROM THE JAL.
JUST A THOUGHT, BiMetalAuPt
to any one thinking this is off the subject:IT IS!! Scottish is talking about WILD MEATLOAF post on Main Dishes...
I want to move into your kitchen - actually, most of your recipes sound savory & delicious!
If you like my kitchen you will love my bar. Thank you for your kind words. We are working on the chuck wagon for the JAL. Texas Red anyone!!
Just a tasty thought,
Coffee and Irish cream liqueurs are a delicious combination and the addition of an orange liqueur gives this popular shot a slight fruity taste. The B-52 is \a great shot to practice your layering skills with.
This also makes a great, thick sipping cocktail when the ingredients are increased (keeping the same ratio), shaken, and served in a chilled cocktail glass. You can always create layers in a cocktail glass as well, it looks fabulous.
Post by ՏՇԾԵԵʅՏɧ_LԹՏՏʅҼ on Apr 28, 2014 9:38:26 GMT -5
The best way to layer (float) the liqueurs is to use a spoon. Once the coffee liqueur is in the shot (I use Kahlua), then when you add the Irish Cream next, followed by Grand Marnier. If you hold a spoon at a slight angle over the shot-glass and drizzle the Irish Cream over the spoon the next liqueur gently flows on top of the coffee liqueur so it floats on top. Then same with the Grand Marnier last. That way they won't "bleed" into each other. (use separate spoons for each of the last 2 liqueurs.)
It takes a bit of practice to master this - but like you said, they also can all be blended together too.