Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

~ Chill Out ~ Recipe

Ingredients

How to make it

  • ~Hunkered Down Hereford ~
  • Combine all the ingredients ( expect the Hereford Steak ) in a bowl and whisk until blended well.
  • Place steak in a sturdy freezer bag and pour ingredients over,seal,and refrigerate overnight.
  • Take the steak out of the mixture,and disreguard the ingredients.
  • On your inside grill (or,if you like grilling in the great outdoors ) Grill anywhere from six to ten minutes on each side,or,until done to your liking.
  • Allow the steak to rest for a few minutes.
  • Place the Hereford Steak in a sturdy freezer bag,or an airtight container and chill.
  • At serving time,cut the steak on the diagonally across the grain into thin slices.
  • Serve it 'On The Hoof' with the 'Bald-Faced Hereford Sauce'
  • ~ Bald-Faced Hereford Sauce ~
  • Combine,yolks,wine,mustard and garlic in a bowl over simmering water.
  • Whisk mixture over this simmering water for about five minutes,or until thickened.
  • Whisk in the butter,then place in bowl to cool down,then cover and chill for a couple of hours.
  • After chilled,stir in the sour cream,honey,tarragon and salt,making sure to blend it well.
  • You will be serving this over your Hunkered Down Hereford.
  • ~ On The Hoof ~
  • Within the warm water,place the sugar and yeast in a small bowl.
  • In your larger bread making bowl,place two and one half cups of flour,and the salt.
  • Then add the melted butter,eggs,cheeses and yeast mixture,stirring with a wooden spoon until a soft dough is formed.
  • Turn out onto a dusted bread board and knead for about five minutes,or until the dough becomes smooth and elastic...you may need to add some of the additional flour reserve as will.
  • Place into a larger bowl that has been butter on the bottom and sides,turning to surround.
  • Cover with a cloth flour sack dish towel,allowing to rise until doubled in girth,about an hour or so depending how warm your kitchen is.
  • After the dough has risen,turn out onto a dusted counter and give it a punch.
  • Divide dough into ten equal pieces...shaping each into two by four inch rolls.
  • Place rolls two inches apart on a greased baking sheets,brush gently with oil,cover again with cloth and allow to rise once more in a warm place until doubled in their size.
  • Have your oven preheated at 350 degrees.
  • Beat the egg yolk with the water and brush ever so gently over each and every roll.
  • Bake for about twenty to twenty five minutes or until done to your desired tint.
  • Note: Allow the hoofs to cool ...making them considerably finer to slice.You may warm them a tad before appling a leaf of red lettuce to a split hoof.Hunker down with about three or four chilled Hereford steak slices.Then lay the Bald-Faced Hereford Sauce over the top...Why call the sauce Bald-Faced Hereford Sauce? Cause Bald-Faced Herefords make for one delectable culinary critter,after being introduced to the fire,and once chilled.
  • ~ GASP! No! No!! No!!!
  • It's a done deal...I'm not making 'Veal'
  • Not that cute critter in the picture...but,when he grows up...Someday...Someday...I may have plated plans on the plains for him ~

People Who Like This Dish 2
Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

The Cook

22566 TX

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes