| x8qxgmymm | Date: Monday, 2014-01-27, 5:37 PM | Message # 1 |
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Sergeant
Group: Users
Messages: 29
Status: Offline
| Grillades and Grits Recipe
Season beef with kosher salt, black pepper and garlic powder. Dust beef with approximately 1/3 cup flour and toss <a href=http://www.mots.org.il/sharedimages/index.asp?q=3111>http://www.mots.org.il/sharedimages/index.asp?q=3111</a> lightly. Spray a forged iron Dutch oven with cooking spray. Heat 4 tablespoons of bacon grease and 4 tablespoons of olive oil (feel free to use all bacon grease, all solid shortening, or all <a href=http://www.mots.org.il/sharedimages/index.asp?q=3194>ニューバランス カップル クツ</a> olive oil if desired). Brown meat in hot fat just take to somewhat of a large bowl getting a slotted spoon. Leaving fat in Saucepan, saute bell pepper, onions, celery, and garlic. Brown vegetables consider to bowl that has a slotted spoon, leaving fat in the game.
Add or detract <a href=http://www.mots.org.il/sharedimages/index.asp?q=3204>http://www.mots.org.il/sharedimages/index.asp?q=3204</a> to total 3 tbsp of fat in making your roux. In making roux, add about 1/4 cup of flour, stirring constantly and slowly until flour is a nice deep brown, fostering to not ever burn the flour. Slowly add 4 cups of beef broth or water and stir. Provide for 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 roughly Sixty minutes 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.
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