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1. Make the Marinade: In a saucepan, boil the coffee, Coca-Cola and star anise until reduced by half, 10 minutes; pour into a large bowl and let cool to room temperature, stirring often.
Instead of the leafy green, combine chopped roasted broccoli with artichokes, scallions, shallot, tarragon, cumin, paprika, Greek yogurt and Parmesan cheese. Italian Pork Sandwich Nachos by Angie ...
Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called Jamaican jerk spice.. The technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.
Jerky Orange-marinated beef jerky Meat drying to make jerky. Gandhola Monastery, Lahaul, India. Jerky or "charqui" is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried ...
"Beef Braciole" – tenderized flank steak (layered with salt, black pepper, Parmesan, Swiss cheese, a slice of ham and rolled), seared and roasted in sauce with roasted for 3 hours, served on top of homemade corkscrew fusilli in a homemade marinara sauce (made with onions, scallions, carrots, garlic, chopped basil, salt, sugar, and San Marzano ...
A recipe for spiced beef is given in John Simpson's A Complete System of Cookery (1806). He comments, "This is more a Christmas dish, than any other time of the year, not but it may be done any time, and is equally good". His recipe calls for only saltpetre, salt and sugar to be rubbed into the meat every few days for three weeks. He does not ...
Kilishi is a version of jerky that originates in Hausaland which consists of most of Southern Niger and Northern Nigeria. It is a form of dried meat, typically made with beef, lamb and mutton, or chevon. It is just like a dried form of Suya and it's produced from slabs of meat seasoned with salt, pepper and spices, smoked and dried. It is sun ...
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
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