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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