1 3 lb. rump roast MARINADE: 1 c Whiskey or bourbon 1/2 c Honey 1/2 c Worcestershire sauce 1/2 c Natural tenderizer - papaya Or peach juice 1 tb Finely ground black pepper FILLING: 1/2 c Finely chopped walnuts and Pistachio nuts 1 c Broccoli tips, steamed until Soft 1. Carefully trim excess fat and then cut the rump so it forms a long strip (about 1/2 inch thick) and the width of the rump roast. 2. Carefully smooth the black pepper thoroughly over all the stripped rump roast. Set the roast in a shallow pan (large enough to hold roast) and smother roast in marinade. Cover and chill for several hours, the longer the better. 3. Unroll the stripped rump roast and fill with the nut and broccoli tips. Roll the roast and tie well so filling does not fall out. Place on a rotisserie. Use the marinade to baste. Cook for at least 2 hours. Remove from spit and remove ties. Serving suggestion: Slice thin and serve on a bed of mixed rice, onions, and carrots.
How To make Glace Beef La Louisanne's Videos
Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts 4 quarts water + 1 1/2 tbsp kosher salt 1/4-1/3 cup olive oil 1 tsp kosher salt to season sprouts prior to roasting.
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Chretien Point Plantation | A Taste of Louisiana with Chef John Folse & Company (1994)
In this episode from the “Plantation Celebrations” series of “A Taste of Louisiana” from January 8, 1994, Chef John Folse visits Chretien Point Plantation in St. Landry Parish, where he talks to plantation guide Shirley Frey. In the kitchen, he cooks Daube Glace and Strawberry Muffins. He also prepares Planter’s Punch and discusses the history of Chretien Point with Jeanne Cornay, the plantation owner.
Beef Fajitas part 1
Boy
Steak tips wine mushroom gravy
Delicious over pasta rice or by its self
Meatloaf Recipe | How I make a meatloaf | The Simple Way
Thanks for watching!! Here's how I make my meatloaf.
Recipe 3lbs 80/20 Ground beef 1/2 Cup diced Onion (Use more if desired, chop to whatever size preferred) 1/4 cup diced Bell pepper (Use more if desired, chop to whatever size preferred) 3 Garlic cloves- minced 1/2 Cup Milk 2 Eggs 2 Slices of bread 1/2 Tsp Worcestershire Sauce 1 tsp Parsley Flakes 1/2 tsp Black pepper 2 TBSP Season All seasoned salt 1 TBSP Mc Cormick Garlic & Herb salt-free seasoning 1 tsp Red pepper Flakes 2 Tsp Paprika 1/3 Cup Barbecue Sauce (Sweet Baby Rays) 1 Tbsp Ketchup 1/2 tbsp Mustard 1 tsp Brown Sugar
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Easiest BBQ Sauce ever
Welcome to HOW TO MEALZ! How to make no cook BBQ sauce? Well today we're going to tell you just that ;p
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