BLOODY BULL
Make and share this Bloody Bull recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl or pitcher, combine tomato juice, bouillon, vodka, Worcestershire sauce, hot sauce, Essence, celery salt, lime juice and lemon juice and stir to blend well.
- Divide the mixture between two highball glasses containing ice, and garnish with black pepper and celery stick.
Nutrition Facts : Calories 166.1, Fat 2.3, SaturatedFat 1.1, Cholesterol 2.5, Sodium 4584.8, Carbohydrate 11.1, Fiber 0.4, Sugar 7.9, Protein 4.7
BRAISED GOAT
Serve with a rice pilaf. Adapted from "How to Roast a Lamb: New Greek Classic Cooking," by Michael Psilakis.
Provided by threeovens
Categories Stew
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Season goat with salt and pepper.
- Heat oil in a large saucepan or Dutch oven over medium high heat until very hot; add goat pieces and sear until golden brown on all sides, about 20 to 30 minutes; transfer meat to a plate.
- Pour out most of the oil in saucepan, then add garlic, onion, carrot, and celery; cook, while stirring, until softened, about 3 to 5 minutes.
- Add tomato paste and cook an additional minute.
- Deglaze the pot with the red wine and vinegar (use a wooden spoon to loosen any brown bits that may have stuck to the bottom).
- Continue cooking until most of the liquid has evaporated, about 20 minutes.
- Mix in oregano, mustard, water, thyme, and rosemary.
- Return goat meat to the pot, season with about 1 1/2 tablespoons salt and fresh pepper.
- Bring to a boil, reduce heat to medium low, partially cover, and cook for 2 1/2 hours; skim off any scum that accumulates on the top.
- Transfer goat meat and vegetables to a serving platter, discarding any cooked herbs.
- Increase heat under pot and reduce pan juices, stir in roasted garlic puree, chopped dill, and mint.
- Drizzle the pan juices over the goat and vegetables, then drizzle with extra virgin olive oil.
- NOTE: To roast garlic, lop off the top of a head so that its cloves are exposed a bit. Drizzle with olive oil and wrap tightly in aluminum foil, then roast for about 40 minutes in a 400-degree oven. Squeeze the cloves into a small bowl and mash to form a puree.
Nutrition Facts : Calories 328.3, Fat 11.5, SaturatedFat 2.3, Cholesterol 107.7, Sodium 307.4, Carbohydrate 7.2, Fiber 1.5, Sugar 2.7, Protein 40.1
ONE-ONE-ONE BREAKFAST BISCUITS
Make and share this ONE-ONE-ONE Breakfast Biscuits recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Line a Dutch oven and lid with aluminum foil and preheat. Place biscuits inside. Sprinkle brown sugar on top of biscuits. Then pour cream over the biscuits.
- Cover and bake at about 350 degrees for 30 minutes or until golden brown. Serve warm, topped with whipped cream, if desired. Note: This is a campfire recipe and meant to be cooked on an open fire. If oven-cooking, adjust cook time.
Nutrition Facts : Calories 815.3, Fat 40.5, SaturatedFat 18.6, Cholesterol 84.9, Sodium 696.9, Carbohydrate 106.3, Fiber 1.7, Sugar 55.9, Protein 9.2
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