Text 25151, 89 rader
Skriven 2012-05-21 20:37:00 av JIM WELLER (1:123/140)
Ärende: headmeat 3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About a Bulls Head Bbq Pt 1
 Categories: Beef, Mexican, Bbq, Info, Smoked
      Yield: 4 Servings
 
      1    Info file
 
  Spain, and later Mexico, settled early California from about 1780
  until 1848, when America took it over. The large Spanish land owners
  and their non-Indian workers lived a comfortable rural life, rich in
  food variety but poor in cash. Early California was a paradise for
  cows and they quickly multiplied, but there was no market for the
  meat within shipping distance. Their only economic value was in their
  hides and tallow, which could be shipped long distances without
  spoiling.
  
  Richard Dana's "Two Years Before The Mast" is an account of a voyage
  that included a stop in California in the 1830's to pick up hides.
  
  Before the invasion of settlers caused by the Gold Rush of 1849, it
  was legal for a hungry man to go out in a private field and shoot a
  cow for food as long as he saved the skin and left it on the nearest
  gate post for the owner of the land. That will give you an idea of
  how abundant cows were in the old days.
  
  The early Spanish settlers were virtually isolated from the rest of
  the world and had a simple, but satisfying social life. The would
  often get together for fiestas, which featured feats of horsemanship,
  bullfighting, bear and bull fights and other amusements. The Spanish
  vacaros (cowboys) were so good that they would ride out before the
  fiesta and capture a grizzly bear for the fights with nothing but
  their ropes. The following article, and some of the recipes, are an
  echo of that era.
  
  Manny
  
  SMOKY SCENTS OF THE PAST: Jacqueline Higuera McMahan Wednesday,
  September 2, 1998 (c)1998 San Francisco Chronicle
  
  A rambunctious rancho-style cookout celebrates the asador, lord of
  the barbecue
  
  Fire and smoke and the love of a good tale were at the very heart of
  my family's rancho cooking.
  
  It all came together at the barbecue, a supremo celebration of food
  and people mingling in the great outdoors. It was a circus with
  sideshows, our own Fellini movie with bickering and music and laughter
  all blended with the intoxicating smell of meat juices dripping onto
  smoky embers.
  
  We thought a barbecue was the only way to celebrate a birthday, a new
  dog, a saint's day, a wedding, a new job (or just a job), or maybe all
  the long-lost cousins coming to visit. If the mood struck, we
  barbecued.
  
  That structured old family is just a memory. The older generation,
  whom we called the storytellers, are almost all gone now. They had
  held everything together, with their stories and secret recipes . . .
  and their special get-togethers, like the bull's head barbecue, the
  most infamous of barbecues. It was almost a mythological event.
  
  Of course, our generation still barbecues, but usually in different
  places. We're all pretty decent barbecuers, but separately. ``We are
  going to have to tell the stories now,'' said my cousin Jeffrey
  Chavarria, who's a celebrated barbecuer -- or asador -- in his own
  right. ``We're all by ourselves.''
  
  So there we were, the asador and the cook, trying to think of a way
  to bring the spirit back to the family. ``We're going to have to cook
  and make them come,'' we said, knowing that if we did something
  really outrageous, they would. That was easy: We'd do the bull's head
  barbecue.

  From: Manny Rothstein                 Date: 04 Sep 98
 
MMMMM

Cheers

YK Jim


... Moosehead - Great beer and a new experience for the moose.

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