A recipe is likened to a personal expression of poetry/prose...
When shared with others, it extends a part of our innermost being...
For others to enjoy for years to come, not short lived like a rose.
A recipe takes on our individuality and culinary expression, talent and skill...
Brings to mind the likes/dislikes of family and friends, memories of special
Sharing a part of ourselves with others, making memories, spanning time our
"appetites" they fill.
Paula George 2005
Dredge sliced meat in mixture of flour, sugar & black pepper. Brown in 4 Tbsp. Of the lard. Remove from pan. Add chopped onions, green onions & bell pepper. Sauté 5-10 minutes. Add garlic & cook 1 minute longer. Deglaze with the wine. Add tomatoes, Tabasco, parsley, tarragon. Basil, salt & pepper.
In a heavy skillet, make a roux with the remaining 4 Tbsp. Of lard & 1/2 cup flour. Cook over medium heat, stirring frequently until a dark caramel color. Whisk into the tomato & vegetable mixture. Add the beef broth & the meat.
Cover & cook over low heat for 2 hours.
Serve over Creamy Grits or Rice.
2 cups unsalted chicken broth
1 cup milk
1 cup half & half
1 tsp. Salt
1/2 tsp. Fresh ground pepper
1 cup quick cooking grits
4 Tbsp. Unsalted butter
Bring first 5 ingredients to a boil. Whisk in grits. Reduce to medium low heat and cook for 25-30 minutes until thickened. Stir in butter.