Parisa Around Ft. Worth.

[Geezy Rider]

Does anyone know of a shop that sells Parisa around the Ft. Worth area?

[HUNTNETIME]

Shoot...just make your own. It isn't that difficult. Just use super fresh, cold, quality meat from your local butcher and have at it.

[Geezy Rider]

Shoot...just make your own. It isn't that difficult. Just use super fresh, cold, quality meat from your local butcher and have at it.

Yeah, I’ve looked at some recipes and it looks simple enough. Just wondering if there was a place local to pick some up.

[Hardware]

Parisa Recipe



* 1 lb. lean beef (preferably grass-fed), bison or venison
* 8 ounces mild cheddar cheese, finely grated
* 1 medium onion, minced fine
* 1 or 2 serrano peppers, minced
* 1 teaspoon garlic powder
* 2-1/2 teaspoons salt
* 4 teaspoons coarse-grind black pepper
* juice from two small limes

The most important thing to remember in making parisa is that everything must be excruciatingly CLEAN. The meat is served *raw*, so there is no compromise here. Also, it should be as lean as possible you want no fat, connective tissue or anything else in there with the meat.

Grind it (or have it ground) through the fine plate on a very clean grinder. Most folks only use meat that they know the source for - can't be too careful here. The addition of lime (or lemon) juice serves to acidify the dish and prevent bacteriologic action. That along with a clean meat source should keep you safe and healthy. I haven't known anyone who got sick eating parisa.

You also need to keep it chilled as you work with it, so set the mixing bowl in some ice or something as you mix it all together. Feel free to adjust the spices to suit your taste! Mix it very well, and chill the resulting mixture for between 4 hours and all night. Goes down best when served on regular saltines and a beer.

[cva34]

thx but I don't do RAW ANYTHING!!!!!!

[Gary Roberson]

Just take a short drive down to Castroville or Lacoste. Gas is cheap and the roads are open...
Adios,
Gary

[BTLowry]

I was thinking about this the other day and did not remember what it was called

I am game to try it at some point

[Geezy Rider]

Parisa Recipe



* 1 lb. lean beef (preferably grass-fed), bison or venison
* 8 ounces mild cheddar cheese, finely grated
* 1 medium onion, minced fine
* 1 or 2 serrano peppers, minced
* 1 teaspoon garlic powder
* 2-1/2 teaspoons salt
* 4 teaspoons coarse-grind black pepper
* juice from two small limes

The most important thing to remember in making parisa is that everything must be excruciatingly CLEAN. The meat is served *raw*, so there is no compromise here. Also, it should be as lean as possible you want no fat, connective tissue or anything else in there with the meat.

Grind it (or have it ground) through the fine plate on a very clean grinder. Most folks only use meat that they know the source for - can't be too careful here. The addition of lime (or lemon) juice serves to acidify the dish and prevent bacteriologic action. That along with a clean meat source should keep you safe and healthy. I haven't known anyone who got sick eating parisa.

You also need to keep it chilled as you work with it, so set the mixing bowl in some ice or something as you mix it all together. Feel free to adjust the spices to suit your taste! Mix it very well, and chill the resulting mixture for between 4 hours and all night. Goes down best when served on regular saltines and a beer.

Thanks, I’ll definitely be saving this recipe.

thx but I don't do RAW ANYTHING!!!!!!

Haha. To each their own I suppose.
I enjoy ceviche, sushi, sashimi, poke, heck I’ve even eaten bugs. I’m from San Antonio and I haven’t had Parisa in decades.
When I lived in Germany I used to eat Mettbrötchen every time I went to the hockey games.
And yes, I prefer my steaks very rare. Lol.

[bowhuntntxn]

Geoff if you find some local, please let me know. It's been way too long since I have had any.

[Geezy Rider]

Geoff if you find some local, please let me know. It's been way too long since I have had any.

Yes sir, I’ll do that.

[Texas Grown]

For a moment, I thought maybe your wife left and, well, never mind.

[Geezy Rider]

For a moment, I thought maybe your wife left and, well, never mind.

No way brother, she ain’t gonna give up her trophy geezer. Lol.

[Texas Grown]

No way brother, she ain’t gonna give up her trophy geezer. Lol.

Good luck on the meat hunt.