* Available in Asian specialty shops
Place the cellophane noodles in a large bowl, pour the boiling water
over them and allow to soak for 20 minutes, then drain and set aside.
Combine the ground meat, 3 tablespoons soy sauce, the sesame oil, and
half the chopped scallions in a bowl, toss to combine, and allow to
marinate for 5 minutes. Heat the peanut oil in a wok or heavy skillet
until the surface shimmers and a few wisps of smoke appear. Add the
garlic, ginger, hot pepper flakes, and stir fry for 30 seconds. Add
the meat mixture and stir fry for about 1 minute, breaking up the meat
as it browns. Add the additional 1/4 cup (60 ml) soy sauce and stir
fry an additional 30 seconds. Add the noodles, stirring them and
breaking them up a little with your spatula or spoon, cooking for
about 1 minute. Add the water and the remaining scallions, and season
with salt (if necessary) and pepper. Cover the pan and simmer over
moderate heat for 3 to 4 minutes.
Serves 4 to 6.
Bon appetit from the Chef and staff at World Wide Recipes
First, cook up the main chili recipe. Then add the genuine simulated "buzzard parts."
2 tablespoon of bacon drippings
2 large onions -- chopped beyond recognition
1 clove of garlic -- smashed
5 pounds of lean beef -- cut in chunks or chili
grind (or if you're cholesterol-conscious, use
venison or ostrich; one 1880 recipe calls
for 3 2-lb cans of corned beef)
1/4 cup chiles,(could be mild Anchos or hot
Jalepenos or hotter-n-hell Habeneros--or maybe
just a sprinkling of Cayenne powder--to taste)
1 tablespoon chili powder
1 tablespoon cumin (for that deep mellow taste)
1 tablespoon paprika (mostly for color)
1 teaspoon Mexican oregano, dried and crumbled
(plain ole Italian powder from the can will do)(gives
it that distinctive aroma)
3 8-oz cans of tomato sauce or cooked
tomatoes with the sauce
2 cups of water -- for a nice dark look and taste,
use New Orleans-style dark roast coffee with
chicory; or a couple bottles of beer (but take
a few sips first)
2 teaspoons of salt or salt substitute
1 cup Masa Harina tortilla corn flour to thicken
(optional)--Shredded sassafras root for a Cajun
touch will work too.
CHILI FIXIN'S:
In large cast iron pot or skillet over medium heat,
saute onions until translucent. Mix meat with garlic, chili powder,
cumin, paprika, and oregano. Let sit for half an hour or more--to let
their flavors 'marry' --or at least get 'engaged' (or just live in sin
for a spell). Then toss in the hot pot with the onions. Stir for
about half an hour. Stir in tomato sauce, water (or whatever), and
salt. Bring to a boil. Finally, (and here you could put it in a
crock pot--to give you time to clean up the mess you've just created)
simmer on low fire for at least an hour or two. At the last, sprinkle
in flour thickener, till just the right gooeyness occurs.
BUZZARD PARTS:
(Need no cooking -- to be added when ready to serve)
"Buzzard Beaks" - handful of roasted almonds
"Buzzard Eyes" - jar of large stuffed olives
"Buzzard Tongue" - small jar of pimiento strips
"Buzzard Legs" - Stalks of broccoli, broken in pieces, most of
the flower taken off
"Buzzard Innards (Gizzards and the like) - Small can of
smoked oysters
"Buzzard Feathers" - fist full of celery tops on top as garnish.
WARNING == NOT FOR THE SQUEAMISH Serves 6-8 hardy souls.
On the side:
Soda crackers.
Unused portions of the celery and broccoli go well
with a ranch dip.
For dessert: Alka-seltzer.
Categories : Cajun Italian
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
3 ea Adult Alligators
15 lb Zucchini sliced
3 cn Black pitted olives sliced
1 c Black pepper
4 c Oregano
1 pk Bay leaves (small box)
4 c Vegetable oil
50 lb Canned whole tomatoes
10 lb Sliced onions
1 c Salt
1/2 c Crushed red pepper
4 c Diced fresh parsley
20 lb Assorted green & Red
1 ea Whole bulb of garlic
prepare Alligators... Discard head, feet and tail. Wash and cut into
individual portions. (so how much do 3 adult alligators weigh anyway?)
Borrow, beg or steal huge cooking pot. Use medium heat for oil and
garlic. Add alligator portions, turning often. Add tomatoes, bring to
boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and
parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add
onions, peppers, zucchini. Last 5 min. add sliced olives. Serve with
salad topped with favorite Italian dressing and crisp bread. "New
Orleans Cooks The Italian Way" Locovozzi & Mollicone
(note: this is a real recipe and there is a whole Italian area of New Orleans which as
you can see is spicy like cajun, but truly Italian.
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
- -------- ------------ --------------------------------
2 lb Turtle -- cut in 2-4" pieces
1/2 c Vinegar
1 t Salt
1/2 c Flour, all-purpose
1/4 c Milk -- plus
1 tb Milk
2 Eggs -- separated
2 ts Olive oil -- or veg. oil
1/8 ts Salt
Vegetable oil
Combine turtle, vinegar, and 1 teaspoon salt. Cover with water; simmer 1 hour or until tender. Drain and set aside. Combine flour, milk, egg yolks, olive oil, and 1/8 teaspoon salt; mix well. Beat egg whites until stiff; fold into batter. Dip turtle pieces into batter; fry unti golden brown in deep oil heated to 375 degrees. Drain well on paper towels.
SOURCE: Southern Living Magazine, sometime in 1980.
3 lbs. Lean Bear Steak
3 Garlic Cloves
1 Orange or 1/4 cup of Orange Juice
2 Small Carrots
1 Small Onion
2 Bay Leaves
1 tsp Thyme
10 shakes of Allspice
1 tsp Pepper
Place all ingredients in a container and marinade for a day.
To Cook:
Brown Steak lightly on stove top. Add 1/2 cup
red wine and 1/2 cup of beef stock and transfer to oven. Cook at 225 degrees for 2-3 hrs.
The Sauce:
1 Cup of Honey
1 tbsp Raspberry Jam
1/2 cup of Wine
1 cup Huckleberries (or Blueberries)
1 tsp Chinese 5 Spice
1/4 cup Butter
In the same oven - cook the honey until rich brown.
Cool with raspberry jam and wine.
Strain juice from meat and add to honey mixture.
Reduce to 2 cups
Sauté huckleberries, butter and Chinese 5 spice and
add to sauce.
Serve over bear meat.
This recipe is great to use pancakes or mashed
potatoes as a side dish.
