300 plus posts and not ONE armadillo recipe yet.....this is just crazy !!
BTTT......:o)
ARMADILLO IN MUSTARD SAUCE
1 1/4 cups dry white wine
1/2 cup oil
2 garlic cloves, crushed (optional)
1/4 cup butter
Salt and pepper to taste
1/2 tsp. thyme
1/2 tsp. rosemary
1 med. onion, sliced thin
1 armadillo, cleaned and cut into serving pieces
1 1/4 cups light cream
1 tbsp. brown mustard (e.g. Gulden’s) or Poupon Dijon
1 tbsp. cornstarch
Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally. Remove armadillo and reserve marinade.
Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter.
Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo. Serve with steamed rice.
ARMADILLO ‘N RICE
1 armadillo, dressed and cleaned
4 large onions
1 stalk celery
2 cans chopped mushrooms
2 cups rice, uncooked
Salt and pepper to taste
10 cups armadillo broth
Boil armadillo until tender; reserve broth. Remove meat from bones. Cut onions and celery and cook in butter until tender. Add mushrooms and meat and simmer for 5 minutes. Put in a large baking pan or dutch oven and add 10 cups of hot broth; add rice, salt and pepper; stir. Place in 375 degrees F. oven and cook until tender. Serves 12.
Ready in: 1-2 hrs
recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1 1/4 cup dry white wine
1/2 cup oil
2 cloves garlic, crushed (optional)
1/4 cup butter
Salt and pepper to taste
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 medium onion, sliced thin
1 armadillo, cleaned and cut into serving pieces
1 1/4 cup light cream
1 tablespoon brown mustard (e.g. Gulden’s) or Poupon Dijon
1 tablespoon cornstarch
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Directions:
Mix all ingredients of marinade and add armadillo. Marinate about 8 hrs., turning meat occasionally. Remove armadillo and reserve marinade. Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 - 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter.
Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo. Serve with steamed rice.
1. Cut two 1/2 inch steel disks sized to fit the diameter of a 55 gallon plastic water barrel.
2. Put first steel plate in, and fill with water almost to the top.
3. Vacuum-seal steaks in heavy-duty plastic bags and place on the bottom plate. Drop top plate into barrel.
3. Suspend plastic-wrapped pool-ball size chunk of C4 with cord or wire about in the middle of the water. Tie off detcord to the support.
4. Raise barrel about 6 feet into the air. A forklift is good for this.
5. Fire in the hole!
6. Retrieve steaks, which should be resting on the bottom steel plate. The plastic bags should still be intact. The steaks will be flat, but very tender.
They used the actual USDA standards for judging tenderness. They lightly browned the tenderized steaks and control steaks, then froze them. After they were thawed out, they cut out 1/2" plugs of meat, and put them in a guillotine equipped with a digital strain gauge and a mechanical actuator.
Average tenderness of the control steaks, using the official USDA protocols, about 2.5 pounds. The "C4 steaks" came in at zero pounds.
Very tender, but they looked more like meat mush than steaks. It should also work on even the toughest armadillo.