Archive for December, 2010

What to braai on New Year’s Eve?

Posted in Braai, Braai Recipes, Food on December 31, 2010 by ribshackred

Tonight is New Year’s Eve and I can’t wait to light-up my braai to celebrate the old and new year. 2010 was a great year and hopefully 2011 is going to be even better.

What to braai tonight? The World Cup and the Chilean miners were some of the big stories of the year. So I thought a braai with Spanish and Chilean twist will be the right way to end the year.

The pre-snacks can have a Chilean twist with a Salsa dip served with chips (Doritos)  or nachos.

Chilean Salsa dip:

Ingredients

  • 6 garlic cloves, peeled
  • 2 green serrano chilies or 2 jalapeno chiles, seeded and chopped
  • 1 1/2 teaspoons salt
  • 6 medium ripe tomatoes, peeled, seeded, and chopped
  • 1 cup finely chopped sweet onions
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon dried oregano
  • 1/4-1/2 cup vegetable oil
  • 2 tablespoons red wine vinegar

Directions

  1. In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
  2. Transfer mixture to a serving bowl.
  3. Add the remaining ingredients and stir to combine.

For the main dish a Spanish Pork Fillet

Ingredients

  • 900g pork tenderloin (fillet)
  • 1 medium onion finely diced
  • 3 cloves minced garlic
  • 3 Tbsp minced flat-leaf parsley
  • 1 Tbsp paprika (Spanish if possible)
  • 1/2 tsp hot red pepper flakes
  • 1/2 tsp ground coriander
  • 1/2 tsp dried oregano
  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp very dry sherry or dry white wine
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

Directions

  1. Cut the fillet into 15 -20cm long pieces. Make a few incision in each side about ½ cm deep and spaded about 2-3cm apart for the marinade to penetrate.
  2. Combine all other ingredients to a small bowl and stir.
  3. Put the tenderloin/ fillet and marinade into a ziplock bag, squeeze out the air and zip. Kneed with hands to work the marinade into the pork. Refrigerate 4-6 hours or overnight.
  4. Preheat grill to medium high. Spray the grill or tenderloin with a light covering of spray oil. Put tenderloin pieces on grill and rotate every 3-4 minutes to ensure even cooking on all sides. Depending on thickness, this should take about 12-16 minutes.

Source: cookeatshare.com

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My treat – Braaied Fillet with mushroom sauce

Posted in Braai, Braai Recipes, Food, South Africa, Wine, Wine and dine on December 29, 2010 by ribshackred

After buying and wrapping the gifts and entertaining some awkward family members I’m really in the mood for a holiday…but I’m on holiday.

So , in order to reward myself with a treat, I’m going to make one of the best braai dishes for me and some friends. Fillet Steak with mushroom!
Ingredients
 
1 beef fillet, about 2kg
1/2 cup red wine
1/4 cup oil
1/4 cup onion, minced
1 Tbls.mixed herbes

For the mushroom sauce

2 Tbls. butter (or margarine)
2 Tbls. onion, minced
2 cloves garlic, minced
250g fresh mushrooms,cleaned and sliced
1 tsp. meat glaze (bovril),or 1 tsp. broth seasoning mix
1 reserved marinade for fillet
1 red wine (or beef broth) if needed

Preparation

Buy a prime grade fillet, if possible, and trim it well. Fold and tie the tail to the meat to form a roast of uniform thickness (or have the butcher do it for you).

Place the meat in a plastic bag. Mix the wine, oil, onion, and herbs, blending well.Pour over the meat, close the bag tightly, and turn it to coat the meat with the marinade.

Place the bag in a dish and marinate the meat for 2 hours at room temperature or overnight in the refrigerator.

Drain the meat, reserving the marinade.

Grill the meat 10cm above hot coals, turning to brown on all sides.

This takes about 10 minutes of undivided attention so you can put out any flash fires.

Move the meat to the edge of the grill or cover the grill and cook for 15 to 20 minutes longer for rare, 20 to 25 minutes for medium rare.

Slice and serve with the mushroom sauce.

For the mushroom sauce:

In a medium skillet, melt the butter and add the onion and garlic, cooking until the onion is tender but not browned.

Add the mushrooms and cook, stirring gently now and then, until well saturated with the butter and most of the juices cooked from the mushrooms have evaporated.

Stir in the meat glaze. Add the reserved marinade and, if needed, a few tablespoons of wine or broth to make a light sauce.

Serve with the grilled fillet.

Source: barbecue-party.com

Christmas card arrives 93 years late

Posted in Uncategorized, Useless info on December 21, 2010 by ribshackred

A postcard took a 93 year journey to reach its destination. The Christmas card was dated Dec. 23, 1914, and mailed to Ethel Martin of Oberlin, apparently from her cousins in Alma, Nebraska. The card arrived in 2007.

The card features a colour drawing of Santa Claus and a young girl. Ethel Martin is deceased, but Oberlin Postmaster Steve Schultz said the post office wanted to get the card to a relative.

That’s how the 93-year-old relic ended up with Bernice Martin, Ethel’s sister-in-law. She said she believed the card had been found somewhere in Illinois

As to where it spent the most of the 20th century is still a mystery. Indeed, it’s surprising that it never got thrown away and somehow someone found it and placed it inside another envelope with modern postage for the trip to Oberlin.

The original 1-cent postage stamp, the original cost of postage when it was first sent would not have been enough.

The card is now with Bernice Martin, Ethel’s sister-in-law. After it was featured in the media, she said she’d received calls from as far away as Japan and Iraq, even offers to purchase the card.

Source: lorla.com

Giniel leads Dakar assault

Posted in 4x4, South Africa, Sport on December 14, 2010 by ribshackred

A band of South Africans who cut their off-road racing teeth in the local championship will be looking for more glory on the Dakar Rally from January 1-16.

Leading the South African charge will be former winner Giniel de Villiers who again teams up with German co-driver Dirk von Zitzewitz in a factory-entered VW Racing Touareg.

De Villiers, a former South African touring car and off-road champion, made history when he became the first South African to win one of motorsport’s classic events in 2009.

De Villiers is joined in the VW works team by another South African champion, Ralph Pitchford, who will again link up with American driver Mark Miller. Pitchford and the American will be looking for their third podium finish in a row.

South African off-road legend Alfie Cox, who won national off-road championships on two and four wheels, will also continue his love affair with the Dakar Rally. Cox and German co-driver Jürgen Schröder will again campaign a Nissan Navara built in South Africa.

Best of luck to all the South Africans participating in this gruelling race

Read more on news24…

Check your Christmas messages

Posted in Uncategorized on December 10, 2010 by ribshackred

Sure, it’s important to get your message out to everyone, but make sure you do a sense check before sending; otherwise you can be spreading some Christmas cheer for the wrong reasons.

Here is an example of a wrong Christmas message

Tips for Aussie cricket fans

Posted in Men, Sport on December 8, 2010 by ribshackred

For year the rest of the world was at the receiving end of cricket hiddings by the formidable Australians. But the tables have turned as the English have humiliated the Aussies on home soil. It seems that the English (with their South African born armory) will win the Ashes in Aus for the first time since 1986.

The Aussies are in the unfamiliar territory of having a talent shortage and they are struggling to take wickets while their batsmen are not dominating.

So what tips can we give the sport loving Aussie public on dealing with sport disappointments?

My tip is, throw a steak on the Barbie, mate , and talk about the good old days. Alternatively you can talk about other sports which the Aussies are stilling ruling the world i.e. Aussie Rules Footie or Fly Slapping.

Don’t worry , this bad patch will not last to long.

Cheers, mate.

The barbarian braai- Pat Lamb(ie) chops

Posted in Braai, Braai Recipes, Food, Rib Shack Red, South Africa, Sport, Weekly Stuff on December 3, 2010 by ribshackred

The Springbok C-team will take on the best of Australasia as they will face the  star studded Barbarians on Twickenham.

So what to braai with this (mis)match is a tricky affair. You can braai the Barbarian way and do a “no-braai tools braai” or have a cutlery-free barbaric meal. This is maybe too messy so what about a Lamb(ie) chop prepared in  the Natalian curry style.

Pat Lambie ,new kid on the block,  was probably the find of the season and played a big role in the Sharks’ Currie Cup winning campaign.  

So my Saturday braai will be  red wine and  curry lamb(ie) chops.

Why red wine with the sauce?… Because I can.

 

Recipe: Pat Lamb(ie) Curry and Red wine chops

Ingredients

1.5kg braai lamb chops

1  tbsp Pako curry paste (or make your own curry powder mixture)

1 sliced onions

2 tsp salt

1 tsp black pepper

2 cups vinegar

1 cups  red wine – Rib Shack Red of course

3 tbsp apricot jam

 

Directions:

Excluding the chops – Mix all remaining ingredients together in a pot and bring to the boil, lower the temperature and cook slowlyfor about 8 minutes. Allow to cool.

Pour over the chops and marinade overnight .

Braai it your way and enjoy the game!

Source: mybraai.co.za