Written by willywanka on July 14th, 2011 · 50 views
Those BBQ Pit Boys knows their shits. You drive to get beer, your car cooks your lunch, when you get home you drink your beer and eat those dogs. Shit fuckin yeh.
Last year, the staff at Foodenator was proud to bring you a guide to hunting a rabbit for your Easter dinner. So many people will settle for the traditional lamb or baked ham for their Easter meal but we say, why settle for something you can eat any time? Please refer back to our “catching the easter bunny guide” from last year and then follow our simple recipe below to make a dish your children will not soon forget.
Rabbit Coq Au Vin 8 rabbit thighs Salt Freshly ground black pepper 2 cups plus 2 tablespoons flour 1 egg 2 tablespoons milk 12 ounces bacon chopped 1 pint pearl onions, peeled ¼ cup chopped shallots 2 tbs. chopped garlic 1 tbs. chopped fresh thyme 2 bay leaves 3 cups fruity Wine 2 cups brown chicken stock 2 tbs. butter 1 tbs. finely chopped parsley
Season the rabbit with salt and pepper. In a shallow pan, add 2 cups of the flour. Season with salt and pepper.
In another shallow bowl, whisk the egg and milk together. Season with salt and pepper. Dredge the rabbit in the seasoned flour. Dip the rabbit in the egg wash, letting the excess drip off. Dredge the rabbit back in the seasoned flour, coating completely.
In a large hot oven proof skillet with a lid, render the bacon until crispy about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit skin side down in the hot bacon fat and brown the rabbit for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.
Add the onions to the bacon fat and sauté for 2 minutes.
Add the mushrooms, shallots, and garlic, sauté for 2 minutes.
Season with salt and pepper. Add the thyme and bay leaves. Add the rabbit to the vegetable mixture. Add the wine and chicken stock.
Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes skimming off the fat. Remove the rabbit pieces from the pan and set aside. Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes.
Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed. Serve the Coq Au Vin in individual bowls with crusty bread. Garnish with the reserved crispy bacon. Yield: 4 servings
Written by Jesus on January 26th, 2010 · 4,913 views
Under a new law against animal abuse in China, individuals in caught eating either cat or dog meat could face a fine of 5,000 yuan (approximately $735) or up to 15 days in prison. Businesses involved in the practice could be fined up to 500,000 yuan (or $7,325), according to the Times Online.
The draft going to Parliament in April would be first law against animal abuse by a new, increasingly animal-loving Chinese society that no longer has the taste for canine and feline meat.
Dog meat appeared in Chinese cuisine as early as the third century B.C. and is long believed to provide warmth to those who eat it. Restaurants offering dog — or “fragrant meat” as it’s often poetically referred to — appear throughout the entire nation. Its “warming” property makes it particularly popular in winter stews and the frigid northeastern region of China.
Cat meat, however, is primarily consumed by the people of the southern Guangdong province. Cat is not as popular because of an old superstition that the feline will come back at night to retaliate.
Waking up to a vengeful minx? No thanks. We’ll leave the tail-wagging eating to Andrew Zimmern and Anthony Bourdain.
Written by cnoonz on January 6th, 2010 · 745 views
Leftover spaghetti sauce and meatballs from the weekend but not in the mood for more pasta? Try this tasty recipe for a meatball bagel sandwich.
Ingredients:
Leftover Sauce and Meatballs
Garlic Powder
Choice of cheese
Choice of bagel
Preheat the oven to 400 degrees. First, toast the bagel and spread with butter. Next, sprinkle a little garlic powder over the surface of the bagel. Take the sauce and meatballs and heat in the microwave for about 1 minute. Cut the meatballs into thin slices and layer on 1 half of the bagel. Next top with the sauce on the same half of the bagel. For the other side of the bagel, layer with your favorite kind of cheese. I have used string cheese, an Italian blend or just Parmesan. Place the bagel halves face up on the cookie sheet and toast in the oven for about 10 minutes, until the cheese and sauce is bubbly.
Written by onionrings on September 15th, 2009 · 753 views
Sloppy José’s!!!
(that’s Mexican, for Sloppy Joe)
12 ounces fatty ground beef
1 small onion, chopped
3/4 tablespoon chili powder
1/2 of a 15-ounce can refried beans
1 (4.5 ounce) can diced green chilies
1/2 cup salsssssa
1/2 cup BEER
6 hamburger buns, split
shredded cheese and lettuce – for serving
extra beers
Heat skillet on medium-high heat with some oil. Brown ground beef in skillet, stirring in onions halfway through. Cook, stirring, until no pink is left in the meat, for about 8 to 10 minutes. Drain fat from beef.
Use a rubber to scrape half of the refried beans (about 3/4 cup) and all the chilies into the skillet. Add the salsa and beer (chug the remaining); mix it up, bitches!
Cook until mixture is bubbly and sexy, stirring occasionally – add the chili powder. Turn the burner to low low low heat, and continue to cook about 10 to 15 minutes longer, until the slop is thick.Spoon the meat mixture into your hot, sweet buns. Top with lots of cheese, lettuce, and/or sour cream. Serve fast. Real Fast. This recipe can feed 6 normal people, or 2 really fat people.
Written by cnoonz on August 21st, 2009 · 234 views
Everyone is familiar with the old adage, “it tastes like chicken”.A person can hear the phrase being used to compare the tastes of foods such as alligator or frog.Well, a group of clever Jamaicans have taken the taste of chicken to an all new level.Abstracting a lesser known version of Rooster from Old English, they have made this polygamous chicken into a soup.
After all, who doesn’t like cock?
** Warning, this is not like the chicken soup your mother used to make
Written by cnoonz on August 11th, 2009 · 575 views
Spending a night watching Brett Michaels spread his diseases on a bus or his rejects go to charm school? Looking forward to the upcoming premier of the Octo Mom show? Why not make it a party with these tasty treats.
1 package grocery store brand frozen meatballs
2 bottles Chili sauce
2 cups Grape jelly
Serve with chilled mellow yellow, pork rinds and twinkies
The draft going to Parliament in April would be first law against animal abuse by a new, increasingly animal-loving Chinese society that no longer has the taste for canine and feline meat.
Cat meat, however, is primarily consumed by the people of the southern Guangdong province. Cat is not as popular because of an old superstition that the feline will come back at night to retaliate.
Preheat the oven to 400 degrees. First, toast the bagel and spread with butter. Next, sprinkle a little garlic powder over the surface of the bagel. Take the sauce and meatballs and heat in the microwave for about 1 minute. Cut the meatballs into thin slices and layer on 1 half of the bagel. Next top with the sauce on the same half of the bagel. For the other side of the bagel, layer with your favorite kind of cheese. I have used string cheese, an Italian blend or just Parmesan. Place the bagel halves face up on the cookie sheet and toast in the oven for about 10 minutes, until the cheese and sauce is bubbly.
