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Beer & Bacon Mussels
Ingredients: 4 – 5 thick slices of bacon, thinly chopped 1 large onion, thinly sliced 1 lb fresh, fresh mussels, rinsed well 1 tsp of your favourite hot sauce / pepper sauce 1 bottle (250 mL) of whatever beer you’re drinking, like Carib or Stag! 4 thinly sliced green onions Lots of crusty bread for dipping (Sourdough etc.) Method: Toss the bacon into your largest pot over medium-high heat. Be patient, stirring until every piece is evenly crisped, 5 minutes or so. Stir in the onions as they dissolve the flavourful crust on the bottom. Dramatically add the mussels and drizzle with your favourite pepper sauce, and rinse through the shells with freshly opened beer. Give the works a vigorous stir. Cover the pot with a tight-fitting lid. Lower the heat a bit and steam until a rich, tasty broth forms and all the mussel shells pop open, 10 minutes or so. Divide the hot, steaming mussels among bowls (discarding any mussels that didn’t open), pouring in the remaining broth. Sprinkle on the green onions, and serve with lots of crusty bread to soak up the delicious broth and lots of cold beer to keep the conversation flowing! MOST INGREDIENTS AVAILABLE ON OUR ONLINE STORE: http://www.vasha.store THIS RECIPE ALSO COMES AS A COMBO ONLINE, VIEW HERE. HURRY, OFFER VALID FOR A LIMITED TIME!
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Lamb Stew
Ingredients: 1 1/2 pounds thickly sliced bacon, diced 3 pounds boneless lamb shoulder, cut into 2 inch pieces 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup all-purpose flour 3 cloves garlic, minced 1/2 cup water 4 cups beef stock 2 teaspoons white sugar 4 cups diced carrots 2 large onions, cut into bite-size pieces 3 potatoes 1 teaspoon dried thyme 2 bay leaves 1 cup white wine Method: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours. Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender. MOST INGREDIENTS AVAILABLE ON OUR ONLINE STORE: http://www.vasha.store THIS RECIPE ALSO COMES AS A COMBO ONLINE, VIEW HERE. HURRY, OFFER VALID FOR A LIMITED TIME!