| Coyote's Spinach Burgers - You Haven't Tried Spinach Like This! |
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You Haven't Tried Spinach Like This! Popeye, Eat Your Heart Out!!!
Sauted onions and mushrooms
Steamed fresh spinach leafs (do not steam long, you do not want it to turn
into canned spinach style)
1lb. ground beef seasoned with your favorite taco seasoning add a little
bit extra garlic (crushed fresh is preferred however powder will do)
Then mix together and put on bun.
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| Coyote's BRISKET RECIPE |
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Go to your local store and pick up a thick slab of brisket, preferrably with
at least 1/2" of fat on one side.(You are not to eat the fat, yet it is
necessary for the cooking) You will also need some vegetables for seasoning
(Type is your choice) I suggest tomatoes, onions, celery, carrots and potatoes.
For seasoning you will need salt, pepper, cumin (ground comino) and crushed
red pepper. Pick up a can of beer or clear soda pop (Your Choice) and some good
barbeque sauce or you could whip up a beefmaster sauce (another recipe at another
time).
Take the brisket and with a very sharp knife, slice the fat layer from the
brisket (Don't throw it away!!!!) Slice your vegetables into good size chunks,
Except for the potatoes, wash those and leave them whole.
You need a pan that is at least 4" tall and with enough space to lay
the brisket in and the potatoes around, preferably with a grate in the bottom
of the pan so that the brisket is not laying on the bottom of the pan.
Lay the brisket seasoned with salt, pepper, crushed red pepper and cumin
to your taste, in with the fat side up (Yes put the fat back on top), place
the vegetables between the brisket and the fat that you sliced free, and the
potatoes around the sides, pour the beer or clear soda pop into the pan over
the brisket and add enough liquid (Water) to come to the bottom of the brisket
or if no grate add 1/2 cup.
Now the fun part, Cover with foil and place in an oven at 200 Degrees Farenheit
to 220 Degrees Farenheit for about 7 to 10 hours (Use long fork to test when
done (Check if red juice or clearer is coming out when peirced with fork, cook
to your liking) The vegetables will be way overcooked to serve so you will need
to add some fresher veggies to your meal however the potatoes should make it
through just fine.
Now after it has cooked you may throw the fat away and the destroyed veggies
( You could make a delicious soup stock from the veggies!?)
If done right you should have an award winning, melt in your mouth, cut with
a fork brisket that tastes as good as any Prime Rib (Hence The Comment About
The Beefeaters Sauce). This recipe is for your own personal use not to be sold
without my written permision however you may share it with a freind.
Sorry, this is not for the people on any diet of any kind.
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| Coyote's Beefmasters Sauce |
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1/3 cup sour cream
1/3 cup mayonaise
1/3 cup mustard (Yes you can use Dijon, yet plain yellow will
do)
1 1/2 Tablespoons Horseradish
1 teaspoon Lee & Perrin's Worschestershire Sauce
3 Tablespoons Red Wine or Burgandy
Mix Well and enjoy with coldcuts, roastbeef, Hor'Deourves, My
Brisket, prime rib, chicken (Sub White Wine) and any number of other foods which
may be enhanced with a bit of zest!!
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| Ramblin Coyote Shrimp Deluxe |
Coyote's Christmas Shrimp dish, renamed Ramblin Coyote Shrimp Deluxe by "Corrine"
Diced tomatoes, chinese slant cut celery, long cut onions, fresh sliced mushrooms.
Saute the celery and onions in a bit of olive oil till the onions are clear, not browned.
Spice it up with worchestershire, white horseradish, garlic.
Now take medium sized fresh or fresh frozen shrimp and devein, deshell.
Boil in Zatarain's crab boil till they start to turn firm.
Place the shrimp on top of the sauce, done!
Tips:
You could also add some white wine to the sauce but many people don't cook with wine.
If you want the sauce to "glaze" a bit, for better presentation, take some corn starch blended with the wine during the last minute of sauteing the onions and celery and stir it in slowly to slightly thicken.
It will thicken a bit more even after so don't add too much.
An onion has divisions sort of like an orange from top to bottom, if you slice it from top to bottom thinly, then when you saute the onion it gives a more appealing look to it.
In chinese food they slice celery at a 30-45 degree angle from perpendicular, and thinly sliced this way it lets your dish speak out.
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| Quick Coyote Chatroom RibSauce |
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"Says "Tashi":
I was cooking pork spare ribs and took a break to chat on irc.
I Said, "I wish I had more sauce"
Coyote asked, "what kind of sauce do you have to expand on?"
Ketchup.
This is the recipe Coyote came up with as I fiqured out which ingredients were on hand.
6 teaspoons mustard and a 1/4 teaspoon of cumin to one and a half cups of ketchup
Add some chili powder if you have it
Garlic powder or fresh, not much
Thin with 7-up or sprite a little at a time
(I had cola so I used that)
Add more mustard to kick it a bit if needed, prepared blends easier
Seasoned salt or a touch of soy. Don't go heavy
Taste what you come up with
If you have onions, chop them a bit and saute before adding; they will go great with the ribs
If you would like it sweeter, take brown sugar and liquify it in the coke then add it
You can heat the coke to make that work better
Delicious!
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