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    Parisa

    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!!!!

    #2

    you do know...
    we expect pictures

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      #3
      Just drive to Helotes and grab some!!!!!

      Comment


        #4
        awe now why did you go and do that for.................i'm a recovering hot parisa addict

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          #5
          none out here in Wilson county how bout the recipe if it ain't too much trouble

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            #6
            I've never heard of this. Please tell me more. It sounds awesome.

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              #7
              * 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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                #8
                sir you are too kind ,but you are contributing to a recovering parisa addict, got it saved bring on deer season. thank you again

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                  #9
                  Originally posted by 150class View Post
                  Just drive to Helotes and grab some!!!!!
                  Who carries it in Helotes? I've always gone to Castroville.

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                    #10
                    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
                    Thank you.

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                      #11
                      Originally posted by Slow-n-steady View Post
                      Who carries it in Helotes? I've always gone to Castroville.
                      Where in Castroville?

                      Comment


                        #12
                        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
                        Sounds like you used the same recipe (from Camp Quihi) that I tried a few years ago...



                        (Sorry, the pictures have since been deleted from Flickr.)

                        Makes me want to make it again!

                        Comment


                          #13
                          Originally posted by Slow-n-steady View Post
                          Who carries it in Helotes? I've always gone to Castroville.
                          Schott's meat market just past the 16 and 211 intersection
                          I would give their stuff a edge of Dzuiks also

                          Originally posted by bwool View Post
                          Where in Castroville?
                          Dzuiks

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                            #14
                            Originally posted by Snakelover View Post
                            Sounds like you used the same recipe (from Camp Quihi) that I tried a few years ago...



                            (Sorry, the pictures have since been deleted from Flickr.)

                            Makes me want to make it again!
                            I also added 1/4 cup olive oil and 2 tsp cayenne pepper. Next time I will add the pink stuff (Prague Powder #1) to keep the meet from turning brown.

                            Comment


                              #15
                              Wonder if this would work with ground AXIS...?

                              Thoughts or to gamey on taste?

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