ANST - slab o'bovine ....

Decker, Terry D. TerryD at Health.State.OK.US
Tue Sep 8 13:13:16 PDT 1998


> that's how i prefer to prepare the bison (when i can find it locally) ... 
> marinate in wine & garlic overnight, sear slightly (prefer my red meats
> blood 
> rare)... grilled portabello mushrooms (brushed with butter and garlic) are
> a 
> favorite side of mine to just about anything ... perhaps some steamed 
> aspargus and a nice salad of whatever mixed greens are available.
> 
> 'wolf
> 
Give these a try sometime.  I particularly like the mushrooms and I think
portabellos go great in the recipe.  They are period Tuscan recipes lifted
from The Medieval Kitchen.

Bear

> Of onion salad.  Take onions; cook them in the embers, then peel them and
> cut them across into longish, thin slices; add a little vinegar, salt,
> oil,
> and spices, and serve.
> 
> 2 pounds medium sweet onions (about 6)
> olive oil
> wine vinegar
> scant 1/2 teaspoon fine spices (see below)
> salt 
> pepper
> 
> Put the onions into the coals and let roast until tender (I'd estimate 30
> minutes to 1 hour.  Select one onion and test it every so often with a
> fork.
> Be sure they are done, Ras can not abide half-baked onions.)  Remove from
> the fire, peel and cut into thin slices with a sharp knife.  Put the
> onions
> in a salad bowl, season with salt, pepper, and spices.  Add oil and
> vinegar
> to taste.
> 
> 
> Fine spice mixture:
> 
> 2 rounded Tablespoons freshly ground black pepper
> 2 rounded Tablespoons ground cinnamon
> 2 rounded Tablespoons ground ginger
> 1 1/2 Tablespoons saffron threads, loosely measured, crushed to powder
> 3/4 teaspoon ground cloves
> 
> 
> Mountain mushrooms.  Take mountain mushrooms and boil them; and discard
> the
> water; then fry them with finely sliced onion, or with white of leek,
> spices, and salt, and serve
> 
> 1 pound mushrooms
> 1 small onion
> olive oil
> 1 pinch ground pepper
> 1 pinch ground ginger
> 1 pinch freshly grated nutmeg
> 2 pinches ground coriander seed
> salt
> 
> Boil about 10 minutes, drain thoroughly.  Sweat the onion in the olive oil
> until very soft.  Add the mushrooms, saute on high heat for about a
> minute.
> Season with salt and spices.  Reduce heat, cover and simmer for about 15
> minutes, checking and stirring occasionally.
> 
> 
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