Recipe for the Day

[theGinsue]

You are a sick man.


But, given that you asked, here's a Haggis recipe from Alton Brown...


Haggis

Cook Time: 5 hr 0 min
Level: Difficult
Yield: Depends on how much you throw

Ingredients

• 1 sheep stomach
• 1 sheep liver
• 1 sheep heart
• 1 sheep tongue
• 1/2 pound suet, minced
• 3 medium onions, minced
• 1/2 pound dry oats, toasted
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried ground herbs

Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

As always (per BigBear): Serve with veggies and an ice cold beverage. Enjoy! (yuck!)

.

[Ah Pook]

You are a sick man.


But, given that you asked, here's a Haggis recipe from Alton Brown...


Haggis

Cook Time: 5 hr 0 min
Level: Difficult
Yield: Depends on how much you throw

Ingredients

• 1 sheep stomach
• 1 sheep liver
• 1 sheep heart
• 1 sheep tongue
• 1/2 pound suet, minced
• 3 medium onions, minced
• 1/2 pound dry oats, toasted
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried ground herbs

Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

As always (per BigBear): Serve with veggies and an ice cold beverage. Enjoy! (yuck!)

.

That was the same recipe I was going to post.

Never been much of a haggis fan.

[jmg8550]

You are a sick man.


But, given that you asked, here's a Haggis recipe from Alton Brown...


Haggis

Cook Time: 5 hr 0 min
Level: Difficult
Yield: Depends on how much you throw

Ingredients

• 1 sheep stomach
• 1 sheep liver
• 1 sheep heart
• 1 sheep tongue
• 1/2 pound suet, minced
• 3 medium onions, minced
• 1/2 pound dry oats, toasted
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried ground herbs

Directions
Rinse the stomach thoroughly and soak overnight in cold salted water.
Rinse the liver, heart, and tongue. In a large pot of boiling, salted water, cook these parts over medium heat for 2 hours. Remove and mince. Remove any gristle or skin and discard.
In a large bowl, combine the minced liver, heart, tongue, suet, onions, and toasted oats. Season with salt, pepper, and dried herbs. Moisten with some of the cooking water so the mixture binds. Remove the stomach from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach closed. Use a turning fork to pierce the stomach several times. This will prevent the haggis from bursting.
In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.

As always (per BigBear): Serve with veggies and an ice cold beverage. Enjoy! (yuck!)

.

Don't knock it till you've tried it. It tastes better than you think.
I am of Scottish descent. We kinda have to like it. Especially on saltine crackers...yum. It can also be made with chicken livers and cooked in a cheesecloth since sheep stomach is not sold in America.

[TriggerHappy]

This one is awesome and super easy.

1-2lbs ground beef (how ever meaty you want it, or turkey)
2 cans butter beans
2 cans kidney beans
brown sugar to taste ( i like mine sweet)
Optional 1 or 1/2 onion.

-Brown burger and onion - drain
-add all cans and brown sugar, DO NOT drain cans.

Bring to simmer (let that brown sugar get into the meat and beans)
Add salt and pepper to taste.

ENJOY!
*Per Big Bear: Serve with veggies and an ice cold beverage.*

[Mazin]

Since I'm at work I will forgo my duties and responsibilities and would like to enlighten you on what I lovingly refer to as;

"MAZINS MEATLOAF"

I always make this in bulk so adjust ingredents for your own preference's

5lbs of lean ground beef (or bison)
1 Green peper
1 Yellow Peper
1 - 1.5 onions
1 Package of saltine crackers
3-4 eggs
1 bottle of ketchup (hate tomato paste tops)
3-4 Table spoons of miracle whip
pepper
2-3 Tblsp of mustard


Dice all the peppers and onions and put them in a bowl

Throw in your meat aka the hambuger.

Add the eggs, pepper, miracle whip, mustard, and 2 Tblsp of ketchup.

Add about half the pack of crackers and need with your hands untill all is
blended (wash your hand prior to needing unless your serving the in-laws).

Form this hunk of pretty meat into a loaf shape and put in a oven safe dish.

Now take the ketchup and coat the top and sides of the loaf very liberaly.

Put in oven @ 350-425 (most times I slow cook it at low temp)

Depending on size takes 45-65 min

To check if its done I use the grandma trick and stab it a few different places with a toothpick, if it comes out clean then its done!

"Serve with veggies and an ice cold beverage".

[BigBear]

*Per Big Bear: Serve with veggies and an ice cold beverage.*

Thank you, lol.


The last two sound great. The wife and I are actually trying some of these. They are tasty.

[jmg8550]

I just tried this recipe out using Antelope stew meat and it was tasty! This is definately a keeper.

1/4 cup shortening
2 pounds cubed venison (or antelope)
1 cup onion, sliced
1 small garlic clove, minced
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoon salt
2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 cup water
Dash of hot pepper of choice (I used Chili powder)

Melt shortening in large skillet. Add meat, onion, garlic
Cook and stir until meat is brown and onion is tender
Stir in ketchup, Worcestershire sauce, sugar, salt, paprika, mustard, hot pepper and 1-1/2 cups water.
Cover and simmer for 2 to 2-1/2 hours
Blend flour and 1/4 cup water, stir gradually into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Serve over noodles. ENJOY!