Well as the temperature drops a nice simmering pot of stew would seem to hit the spot after a day of adventure.
A simple stew that can be embellished to taste with other ingeedients.
1 pkg of stew meat
1 bunch of cilantro,washed and finely chopped
1 medium onion,finely chopped
1 teaspoon of ground cumin
1 tablespoon regina brand red wine vinegar with garlic
1/4 teaspoon black peper
1 12 oz can tomato sause
garlic salt to taste
Rinse meat and season with garlic salt,pepper and cumin. fry meat in a sausepan without oil until meat is brown. Add onion and vinegar and let fry
until onion is wilted. Add tomato sause and let it simmer until the meat is tender. Add cilantro and let it simmer for 5 more minutes. Serve with
yellow rice. Corn tortillas and fresh salsa.BornFisher - 12-20-2007 at 07:26 PM
You just ajusted my appetite to empty stomach.
But now, back by popular demand, a hijack no less, my secret recipe---
COYOTE STEW
2 quarts stock tank water
3 lbs. lean coyote meat, aged
1 cup neatsfoot oil
2 lbs. diced prickly pear
1 quart mesquite beans
2 chopped horse apples
1 dozen ground tumblebugs
1 dozen red habeneros, chopped
1 keg cold Budweiser
Brown coyote in neatsfoot oil, put into pot of boiling stock tank water. Add the remaining ingredients except the keg of Bud....set it aside. Simmer
pot for one hour while you sample the keg of Bud. Call any Baja Nomad friends you have to come eat the stew, you drink the Bud. Enjoy.islandhop - 12-20-2007 at 07:54 PM
Bornfisher--- Very funny stuff- I almost elboed cervesa off desk, laughing. Thanks ---Merry Christmascastaway$ - 12-20-2007 at 07:57 PM
Its about tiime somebody posted a decent baja recipe. A few questions-
Are you using Coyote backstrap or loin, the horse apples, is it best to use fresh or can you use dried, somtimes I can't get fresh. And as far as the
"stock tank water" and "Keg of cold Budwiser" it's the same thing so I'm confused, please clarify your recipe.Packoderm - 12-20-2007 at 08:14 PM
About the neatsfoot oil: It's getting hard to find genuine neatsfoot oil that comes from the oil rendered and purified from the feet (but not the
hooves) and shin bones of cattle. Now I understand that there is a modern counterpart that is now made from pig's lard which is pressed and the liquid
produced, which may have new or reclaimed mineral oil added. I've never heard of it being used for cooking. I thought it was mainly used as a
conditioning, softening and preservative agent for leather. Wouldn't this make the stew taste gamey?vandenberg - 12-20-2007 at 08:22 PM
Quote:
Originally posted by Packoderm
I thought it was mainly used as a conditioning, softening and preservative agent for leather. Wouldn't this make the stew taste gamey?
I don't think so, but it may preserve your hide from the inside out.fdt - 12-20-2007 at 09:03 PM
