Buenos Nachos
INGREDIENTS:
5 oz Vinaigrette (recipe)
4 tb Mustar, dijon
3 Garlic cloves; minced
4 Thyme sprigs
4 Parsley sprigs; chopped
1/4 c Oil, olive
1/8 c Vinegar, malt
2 tb Seasoning, Cajun
5 oz Vinaigrette (recipe)
4 tb Mustar, dijon
3 Garlic cloves; minced
4 Thyme sprigs
4 Parsley sprigs; chopped
1/4 c Oil, olive
1/8 c Vinegar, malt
2 tb Seasoning, Cajun
Desired portion amount of rattlesnake, meat, chicken or seafood Flour for dredging Vegetable oil for deep-frying
Cut meat of choice into 1-inch pieces. Mix together remaining ingredients except flour and the vegetable oil, blending well. Cover prepared meat with marinade and marinate, refrigerated, for 1 hour. Remove meat from marinade and toss in flour, shaking off excess coating. Deep fry in 375^F oil until golden. Serve with lemon and chopped parsley garnish. A cajun-spiced mayonnaise may accompany if desired.
Marinade makes 8 appetizer servings, refrigerate unused amount.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Cut meat of choice into 1-inch pieces. Mix together remaining ingredients except flour and the vegetable oil, blending well. Cover prepared meat with marinade and marinate, refrigerated, for 1 hour. Remove meat from marinade and toss in flour, shaking off excess coating. Deep fry in 375^F oil until golden. Serve with lemon and chopped parsley garnish. A cajun-spiced mayonnaise may accompany if desired.
Marinade makes 8 appetizer servings, refrigerate unused amount.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip