Well yesterday I got a hankerin for some Parisa. I was not about to drive to Castroville to get it. So I thawed out a back strap and trimmed all the silver skin facia material, then cut it up into 1" size chunks, placed meat in a bowl and seasoned well with pepper, salt, garlic powder, then ran the meat through the fine plate on my grinder. After that I diced an onion real small and 5 serano peppers diced small and mixed this into the meat. Then I added a cup of cheddar cheese and mixed it in good. Last I squeezed 1 1/2 limes into the meat and mixed it well. Placed it in tightly wrapped into the refrigerator. 4 hours later I got down. Man it was goooooooood!!!!
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Originally posted by sotx View Post* 1 lb. venison
* 8 ounces mild cheddar cheese, finely grated
* 1 medium onion, minced fine
* 1 or 2 serrano peppers, minced (I put 6)
* 1 teaspoon garlic powder
* 2-1/2 teaspoons salt (I put a little more)
* 4 teaspoons coarse-grind black pepper
* juice from two small limes
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Originally posted by sotx View Post* 1 lb. venison
* 8 ounces mild cheddar cheese, finely grated
* 1 medium onion, minced fine
* 1 or 2 serrano peppers, minced (I put 6)
* 1 teaspoon garlic powder
* 2-1/2 teaspoons salt (I put a little more)
* 4 teaspoons coarse-grind black pepper
* juice from two small limes
(Sorry, the pictures have since been deleted from Flickr.)
Makes me want to make it again!
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Originally posted by Snakelover View Post
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