Author Topic: Texas Parisa  (Read 22413 times)

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Offline nepas

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Texas Parisa
« Reply #-1 on: August 14, 2016, 06:29:27 PM »
So my good friend Larry said Man you gotta try this. He got to taste some authentic from TX Parisa the other day with his friend Brad.
Thanks Larry.

I will not post the recipe as i do not know if it is CW.

Here is my Parisa. I ground my own 2x thru the fine plate

Get the items together

Very lean GB 1lb
Kosher 1t
course black pepper 2T
garlic powder 1t
2 limes for the juice
1 jalapeno
1 onion
shredded cheddar 6 oz





Mix the garlic powder, salt and black pepper together, sit this aside.



Finely chop the onion, jalapeno and add to the cheese. Mix this into the meat.

Core the jap.








After you get the onion, jap and cheese mixed into the meat sit it aside.


I added some LS to mine. Squeeze the juice from the limes.




Mix the salt mixture into the meat, mix well then add the lime juice, mix well again......BY HAND



You will notice the meat turn color from the salt and lime juice. Its normal, sorta like a dry cure.
Cover in an air tight container and fridge. I bet this is very good in a couple days.







Flint
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Offline teesquare

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Re: Texas Parisa
« on: August 14, 2016, 07:19:20 PM »
I have on good authority that - this is not only allowed in Paducah...it is in fact REQUIRED for your entry into the state! :D :D :D
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Offline Smokin Don

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Re: Texas Parisa
« Reply #1 on: August 14, 2016, 08:02:21 PM »
That looks good and like your new avatar too!!! Don
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I am not aging, just marinating
I think I am starting to age!
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Offline TentHunteR

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Re: Texas Parisa
« Reply #2 on: August 14, 2016, 08:35:01 PM »
Never heard of it, but after looking it up (not a lot of info on it) it sounds like it'd be good.

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Offline Ka Honu

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Re: Texas Parisa
« Reply #3 on: August 14, 2016, 10:02:08 PM »
... it sounds like it'd be good.

... as long as you don't overcook it.
Everyone is entitled to my opinion

Offline ACW3

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Re: Texas Parisa
« Reply #4 on: August 15, 2016, 12:38:39 AM »
I have on good authority that - this is not only allowed in Paducah...it is in fact REQUIRED for your entry into the state! :D :D :D

This would pair well with Margaritas.  I have been requested by Mrs.Tee to bring back my Margarita maker to Paducah.  That sounds like an order, not a request.

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Offline Ka Honu

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Re: Texas Parisa
« Reply #5 on: August 15, 2016, 01:06:57 AM »
... bring back my Margarita maker to Paducah.

I guess I'm missing something here. At our house a "Margarita maker" is defined as SWMBO or me with two bottles of booze and a lime squeezer.
Everyone is entitled to my opinion

Offline nepas

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Re: Texas Parisa
« Reply #6 on: August 15, 2016, 08:24:59 AM »
Cooking

Cooking


Geez y'all think to close to the fire  :o

Venture away from the fire and hot water sometimes.
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Offline KyNola

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Re: Texas Parisa
« Reply #7 on: August 15, 2016, 09:23:50 AM »
Rick and I were making Parisa on the same day.  My recipe is very similar to the one Rick posted.  Turned out pretty good.  Even my wife likes it and she's not too adventurous as an eater.

Offline ACW3

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Re: Texas Parisa
« Reply #8 on: August 15, 2016, 11:56:40 AM »
... bring back my Margarita maker to Paducah.

I guess I'm missing something here. At our house a "Margarita maker" is defined as SWMBO or me with two bottles of booze and a lime squeezer.

With mine you get the shaved ice for frozen Margaritas.

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