| e9ukzruzxi | Date: Marti, 2014-02-18, 0:51 AM | Message # 1 |
|
General
Group: Utilizatori
Messages: 2770
Status: Offline
| Grillades and Grits Recipe
Season beef with kosher salt, black pepper and garlic powder. Dust beef approximately 1/3 cup flour and toss <a href=http://tabcab.in/beta/default.asp?q=645>http://tabcab.in/beta/default.asp?q=645</a> lightly. Spray a iron Saucepan with cooking spray. Heat 4 tablespoons bacon grease and 4 tablespoons oil (you can use all bacon grease, all solid shortening, or all <a href=http://tabcab.in/beta/default.asp>ニューバランス 576</a> cooking oil if desired). Brown meat in hot fat and take away to your large bowl with a slotted spoon. Leaving fat in Saucepan, saute bell pepper, onions, celery, and garlic. Brown vegetables just take to bowl having a slotted spoon, leaving fat who are holding cards.
Add or detract <a href=http://uppsalasmuseer.se/statistik/index.asp?q=238>http://uppsalasmuseer.se/statistik/index.asp?q=238</a> to total 3 tablespoons fat in order to make your roux. In order to make roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, taking good care not to burn the flour. Slowly add 4 glasses of beef broth or water and stir. Provide 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 for around An hour and Quarter of an hour, stirring occasionally. Just before serving, remove bay leaves and stir in 1/2 cup chopped parsley. Serve over your hot buttered grits.
[url=http://www.ruraluniv.ac.in/logs/rayban.html]レイバン コックピット[/url]
|
| |
| |
