SC - Hot Chocolatl

[Alderton, Philippa]

Thought you folks might find this of interest....


Phlip

Philippa Farrour
Caer Frig
Southeastern Ohio

When pompous people irk me with their regal attributes,
It pleases me to imagine how they'd look in bathing suits.
- -----Original Message-----
From: Bill Toscano <toscano at uconect.net>
To: sca-aethelmearc at andrew.cmu.edu <sca-aethelmearc at andrew.cmu.edu>
Date: Tuesday, April 06, 1999 10:12 AM
Subject: Re: [SCA-AE] Pennsic food


>Since people are talking dehydrators, I will post the Sexy Red Wine Jerky
>recipe from Mistress Jenna, who runs the Calontir soup kitchen (they feed
>all their fighters).
>
>Also, one of the encampments at Pennsic which does a great deal of period
>cooking if Crook'd Cat, usually near the solar showers. They make a mud
oven
>and take turns cooking. Perhaps someone with a stringer Carolingian
>connection that I can suggest someone to contact.
>
>********
>
>
>>Sex Red Wine Jerky Recipe
>>The Calontir Army Standard
>>
>>The following treats 3-5# of meat.  Use the leanest cuts you can find -- I
>use
>>rump roast or eye of round.  Cut as thin as possible -- your butcher may
be
>>willing to do it on the meat slicer, in which case ask for "the thickness
>of
>>bologna".
>>
>>12oz (one and a half cups) soy sauce (I use Kikkoman's Low Salt)
>>12oz Worcestershire sauce
>>12oz port wine (may substitute some other liquid, like water, beer, or
>>limeaide)
>>1 teaspoon garlic powder
>>one and a half teaspoons onion powder
>>1 teaspoon Liquid Smoke
>>2 heaping teaspoons crushed red peppers
>>
>>(For best results, put the spices in the wine and let soak for a week or
>so.)
>>
>>Put the meat in the marinade.  Cover, and refrigerate overnight.  Use
paper
>>towels to blot the excess liquid, and lay the meat out on the dehydrator
>trays
>>or the oven rack (line the oven bottom with foil first!)  Do not overlap
>>pieces.  Sprinkle with fresh black pepper.
>>
>>Dry at 140degF. If you are not using an air-circulating dehydrator, turn
>the
>>pieces every 2 hours.  Depending on the thickness of the meat and the air
>>circulation it will take from 6-12 hours to dry.  The jerky is done when
it
>is
>>dark, has a leathery flexibility that will harden as it cools, and oil
>beads
>>up on cheaper cuts.  Remove, blot the oil, let cool before storing.  Will
>>supposedly last for 6 months if kept out of light or excessive heat.
>>
>>To make Lemonflepper Jerky, use water instead of wine in the marinade, and
>>substitute one and a half teaspoons of lemon pepper for the 2t crushed red
>>peppers.
>>
>
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