Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.
~Alain de Benoist
Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.
~Alain de Benoist
Castroville Tx style Parisa
[note ground beef is raw. Try to get fresh butcher shop ground. My meat market grinds a steak I choose]
1 lb. lean ground beef
8 ounces sharp cheddar cheese small dice
1 medium yellow onion small diced
1 or 2 serrano peppers thinly sliced
1 teaspoon garlic powder
2-1/2 teaspoons salt
4 teaspoons coarse-grind black pepper
juice from two small lemons
combine ingredients, refrigerate for at least 4 hours.
eat on saltines with cold beer.
[SIGPIC][/SIGPIC]
For @Perianne
Red beans and rice.
This is how we made it over the campfire on a tripod and cast iron dutch oven. I'm one of those people who don't really follow most recipes, so it's always a little different and most ingredients aren't absolutely necessary.
Pound of bacon, fried (I fried it over the campfire in the dutch oven first and kept it and about half the grease in there)
Pound of smoke sausage (I use kolbassi locally made), sliced up (or ham is fine, something smokey)
Maybe 2 cups of chopped celery hearts (or just celery) - chop and add the leaves if it's whole celery
2 bunches of chopped green onions
2 cans of red beans
1 chopped bell pepper (red or yellow is better, cuts back on all the green that's in there)
1 bunch of parsley, chopped
About a cup of sliced okra (we could only get frozen so we used that)
2 or 3 sections of chopped garlic
A quart or so (or however much you need to fill it most way up) of chicken broth
Whole mess of pepper - maybe a couple tablespoons
Maybe a half of one of those tiny bottles of tobasco - or to taste (it will taste really hot at first then it will calm down after cooking), like 3 or 4 tablespoons
Salt to taste
I hung it over a sort of low fire for 3 or 4 hours but you could probably simmer it on the stovetop for the same amount of time.
Serve ladled over white rice.
Last edited by Captain Obvious; 05-08-2014 at 08:46 AM.
my junk is ugly
Peter1469 (05-08-2014)
I'm shifting gears on the gumbo, ribeye steak was on sale this week and we bought some and made it yesterday. I have 3 really large sirloin steaks in the freezer that nobody cared much for on the grill so I might use them for a beef stew.
my junk is ugly
Isn't pickled pork traditional?
Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.
~Alain de Benoist
Whoever criticizes capitalism, while approving immigration, whose working class is its first victim, had better shut up. Whoever criticizes immigration, while remaining silent about capitalism, should do the same.
~Alain de Benoist