| A VIKING OR AN IRISH REAVER? | ||||||||||||||||||||||||||
| EAT, DRINK AND...WELL YOU GUESS | ||||||||||||||||||||||||||
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This property belongs to Maurice McRogue I'm 49 years old, from Somerville, Massachusetts,USA. | |||||||||||||||||||||||||
| Slante Mhor | ||||||||||||||||||||||||||
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I'll have some recipies, kiteflying tips and other fun stuff. Though it's after St. Pat's, this is a great treat. Guinness beef stew (serves 4-6): 1 lb stew beef 2 med or 1 lg. onion 1 carrot 1 can beef broth or your own 1 12 oz bottle Guinness stout! salt and pepper to taste cut all ingredients bite sized, saute veggies for about a minute. Add beef, saute until seared on all sides Add stout and broth and simmer for about an hour or until the meat is tender. Thicken with a rue or flour slurry, adjust seasoning and serve. If desired, a clove or two of garlic, chopped fine may be added to the veggies at the start. Enjoy! Another beef stew! Flamande: 1 lb. stew beef cut in bite sized pieces 1 med. onion, coarse chopped 1 T garlic, finely chopped 1 C leeks coarsly chopped 12 oz dark beer 6 oz red wine ( not cooking wine!) s & p to taste rue or flour slurry Method: saute vegetables till translucent, season. Brown beef till rich brown color develops. Add liquid, bring to a boil,reduce heat cook until beef is tender and leeks are well cooked. Thicken, adjust seasoning. Serve over mashed potatoes and lots of good beer or red wine. Colcannon potatoes: Mashed potatoes with (either) cooked kale or cabbage coarse chopped with sauted onion and garlic. Serve under either of the above stews. A dish from my Greek and Italian voyage: Take the oldest Balsamic vinegar you can afford (20 yrs at least) drizzle over the ripest strawberries available (alpine is best) savor slowly Shaved Parmisan cheese is wonderful with this same preparation Asperagus is very nice prepared with bacon, fry about 4 oz. bacon (finely chopped) for each 1/2 lb. asperagus cut in 1/2 in. pieces (cut on the bias) | |||||||||||||||||||||||||
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