Texas Delight
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For the Drink
  1. 1 oz sweet tea vodka
  2. Splash of lemonade
For the main dish "cornbread shooter"
  1. A silicon shot glass or mold, or mini muffin tin
  2. 1 box Jiffy corn muffin mix
  3. 1 egg
  4. 1/3 C milk
  5. Pederson's bacon bits
For the main dish "Beef Lingua- Brine"
  1. Beef tongue*
  2. 1 C salt
  3. 1 C sugar
  4. 1 bunch rosemary
  5. 2 Tbsp crushed peppercorn
  6. 2 gal water
  7. a pot that holds more than 2 gal
For the tongue rub
  1. 2 Tbsp ground black pepper
  2. 2 Tbsp smoked paprika
  3. 2 tsp brown sugar
  4. 2 tsp ground thyme leaves
  5. 1 tsp celery salt
  6. 1/4 - 1/2 tsp ground cayenne pepper
  7. 1 tsp garlic powder
  8. 1/2 tsp mustard powder
  9. 1 package of any flavor of Pederson's bacon
  10. Olive oil
For the horse radish sauce
  1. 4 Tbsp prepared horseradish
  2. 8oz sour cream
  3. 2 Tbsp Dijon mustard
  4. 1 Tbsp Worcestershire sauce
  5. 1/2 tsp ground black pepper
  6. Dash of salt
  7. Dash of any kind of hot sauce
For the Sow Sundae dessert
  1. 1 container vanilla ice cream
  2. Maple syrup
  3. 1 package of Pederson's bacon bits
  4. 1 large jalapeno pepper- sliced
  5. Box of tothpicks
For the cornbread shooter
  1. 1. Preheat oven to 400 degrees
  2. 2. Add the wet ingredients and whisk until well mixed
  3. 3. Add the Jiffy mix and blend with water. The batter will thicken in 3-4 minutes
  4. 4. Spray the silicon mold with cooking spray and fill to the top of the mold. If you are using bacon bits, add when mold is half full
  5. 5. Use a skewer to stir in the bacon bits and to endure that the mold is completely full
  6. 6. Place the mold on a cookie sheet and bake for 15-20 minutes or until golden brown. Let cool for 2-3 minutes.
  7. 7. Beginning with one corner, start to push the top of the "glass" mold so that it turns inside out. The shooter will be attached to the center of the mold.
  8. 8. Gently slide the "glass" off of the mold.
  9. 9. Trim the bottom of the "glass" so that it's level. Do with all shooters.
For Beef Lingua- Brine
  1. 1. Pour one gallon of water into a non-reactive pot. Place on burner on high heat, stirring in salt and sugar. Stir until dissolved. Add rosemary and peppercorn and boil for 2 minutes.
  2. 2.Add one gallon of ice to mix and let ice dissolve- this will make 2 gallons of solution. Stir the mixture.
PreBrine
  1. 1. Use a stiff vegetable brush to wash the tongue in the sink under running water. Once clean, place in a large container filled with cold water and soak for 3 hours. Change water if it gets cloudy.
  2. 2. Place tongue in the brine pot with a small plate on top of the tongue to keep it submerged.
  3. 3. Refrigerate for 24 hours, stirring occasionally.
To boil tongue
  1. 1. In a large pot, bring water to boil. Add tongue to boiling water for 20-30 minutes. Remove and place in ice water immediately. Let cool for 25 minutes, or when cool to touch. Use a sharp knife to peel off skin.
To coat tongue in rub
  1. 1. Mix all ingredients for the rub
  2. 2. Coat tongue with olive oil and then with rub
  3. 3. Let soak for 10-20 minutes
  4. 4. Cover tongue with bacon strips
To smoke tongue
  1. 1. Pre-heat smoker to 200-225 degrees.
  2. 2. Smoke tongue for 4 hours
  3. 3. After 4 hours, wrap tip in tin foil so it doesn't overcook
  4. To shred meat: Cut up cold meat into large chunks and run through a food processor using a shredder attachment. Be sure to include bacon when processing.
For horseradish sauce
  1. 1. Mix all ingredients EXCEPT for horseradish
  2. 2. Add 2 Tbsp of horseradish to mixture and then more to taste.
For Sow Sundae
  1. -Reducing maple syrup
  2. 1. Pour a small quantity of maple syrup in pan on medium heat
  3. 2. Bring to a medium boil for 5 minutes. Test for desired thickness
  4. 3. Continue to boil if needed, but do not over boil.
  5. 4. Remove from heat and let cool
  6. -Bacon Bits
  7. 1. Chop bacon into small pieces
  8. 2. Warm bacon bits in oven or smoker
  9. -Jalapeno pepper
  10. 1. Wash and dry jalapeno
  11. 2. Cut jalapeno crosswise so you have even slices
  12. 3. Insert toothpick into each slice
  13. -Finishing the dessert
  14. 1. Place 1-2 scoops of ice cream in bowl-chilled
  15. 2. Sprinkle small amount of bacon bits
  16. 3. Drizzle small amount of maple syrup
  17. 4. Dip jalapeno skewer into syrup and place on top of ice cream.
How to plate the Texas Delight
  1. 1. Pour the Texas Tea into a shot glass
  2. 2. Fill the cornbread shooter with the shredded tongue- about 2 oz.
  3. 3. Place a small amount of horseradish sauce on top of meat (or on the side if you prefer)
  4. 4. Top that with a jalapeno slice
  5. 5. Now eat, drink, and enjoy!
Notes
  1. *Quality beef tongue will weigh about 43 oz
Bacon Bash Texas https://baconbashtexas.com/

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