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Quality American Blackbelly Sheep
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Cooking is one of the Crawford family's passions. The Texas climate lets us cook outside almost all year long. Of course there are those occasions that you just have to cook indoors. Enjoy this page as we bring you our favorite things when it comes to food. BBQ, southern comfort food, family favorites, and even some Scottish recipes. Remember, "All Scottish food is based on a dare." (Mike Meyers from the movie,"So I Married an Axe Murderer"). So sit back, have a wee dram, and "slainte mhath."
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Steve’s Beef Stroganoff
1 lb. round steak or sirloin
1 small onion, sliced thin
1 or 2 cloves garlic, minced
1 C. sour cream
dash soy or Worcestershire sauce
1 T. butter or oil
1 1/2 - 2 C. sliced mushrooms
1 C. beef broth
1 can mushroom soup
1 soup can water (or ½ can of water & ½ can of sherry)
pepper (to taste)
1 - 2 T. corn starch for thickening
Thinly slice across the grain into thin bite-size strips and sprinkle with pepper
In a dutch oven, heat the oil/butter, add meat, brown quickly, add onion and garlic, brown and add sliced mushrooms continuing to brown for a few minutes. Add the beef broth and boil for a minute. Add enough water to completely cover, bring to a boil and turn down to simmer.
Add dash soy sauce or Worcestershire to taste. Add the mushroom soup, stir and simmer until mixed well, about 30 minutes. Use water and enough cornstarch to get a thick gravy (but not too thick). Add the sour cream and stir until mixed well and heated through, do not let it boil.
Serve over cooked egg noodles.
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Steve's Lamb Chili
1-2lbs of ground lamb (or beef or turkey)
1-8oz. can of tomato sauce
1-10oz. Rotel Chili & Tomatoes
¾ cup of Chili Spice
1 ½ tsp. of salt
1 can of beer
½ cup of water
1-15 can of Kidney Beans
Season and brown meat. Drain. Add remainder of ingredients. Bring to slight boil. Reduce heat, cover and simmer for 20 minutes. Add seasons if needed (taste first!) Add a little Malsa flour (mixed in a little water first) at the end if you want it thicker. Serve with sharp cheddar cheese, fritos, beer, friends, etc.
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Grilled Chicken Marsala
4 boned, skinless chicken breast (seasoned to taste)
1 ½ tablespoons of olive oil
1-2 tps. of flour for roux
8-10oz. of freshly sliced mushrooms (we like baby portabellas)
¾ cup of Marsala wine
¼ - ½ cup of chicken broth
Grill chicken like you normally would. Meanwhile in a large skillet heat the olive oil. Add mushrooms, season with garlic salt and a little pepper and cook, flipping until tender. Add the wine, than flour a little at a time, stirring in until the flour is mixed, the mushrooms are caramelize, and the wine is almost completely evaporated. Add the broth and simmer until it has reduced by half, about 5-8 minutes. Add the chicken from the grill and simmer until the chicken is thoroughly cooked. Remove chicken to a dish and spoon the sauce over the chicken and garnish. Serve with grilled asparagus and mushrooms in an olive oil and garlic pepper mix.
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Holiday Egg Nog
6 eggs
1 cup sugar
1/2 tps. salt
1 cup (or more) of golden rum
1 pint half & half
1 pint milk
Nutmeg
In a large bowl, beat eggs until light and foamy. Add sugar and salt, beating until thick and lemon colored. Stir in rum, cream, and milk. Chill at least three hours. Serve with a sprinkle of nutmeg.
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Steve's Sheep Cooking Guide
Roasting
Roasting should be done in a 325°F oven. No need to
preheat first
Cut Weight Thermometer Cook Min. per Lb
Lbs Degrees F
Leg 7-9 140F (rare) 15-20
160F (medium) 20-25
170F (well) 25-30
Leg 5-7 140F (rare) 20-25
160F (medium) 25-30
170F (well) 30-35
Leg, Boneless
4-7 140F (rare) 25-30
160F (medium) 30-35
170F (well) 35-40
Leg, Shank Half
3-4 140F (rare) 30-35
160F (medium) 40-45
170F (well) 45-50
Leg, Sirloin
3-4 140F (rare) 25-30
160F (medium) 35-40
170F (well) 45-50
Boned Shoulder
3.5-5 140F (rare) 30-35
160F (medium) 35-40
170F (well) 40-45
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Steve's Speghetti Sauce
1 lb of ground meat
3 8oz cans of tomato sauce
1 6oz can of tomato paste
6oz of water
1 cup of red wine
4 teaspoons of Italian spices
1 teaspoon of Wochestershire sauce
1 tablespoon of brown sugar
1 bay leaf
bunch of mushrooms (it is up to you)
oregano and garlic salt to taste
In a dutch oven season meat with salt, garlic salt, black pepper and brown. Drain meat. Add to the meat (in the same pot) the remaining ingredients mixing well. Let simmer for 20 minutes tasting as you go. Saute mushrooms in a 2 pats of butter in small saute pan. Flip mushrooms often then add some garlic salt and a little red wine to the mushrooms. When 'srooms are done throw them into the sauce. Add garlic salt and oregano per your tastes. Serve over hot, olive oiled pasta. This recipe is also what we use for our lasagne red sauce.
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Cock-A-Leekie
(Scottish soup)
1 chicken cut into serving pieces
1 pound of lamb or beef shank
6-8 cups of chicken stock
1 tblsp of dried thyme
1 bay leaf
3/4 cup of pearl barley
3 rinsed and chopped leeks
salt & pepper to taste
Heat a big pot and bring all ingredients except the barley, leeks, salt & pepper to a boil. Cover and simmer 45 minutes. In the meantime, boil the barley in about 1 and a half cups of water (or follow box directions). Drain and set aside.
Remove the chicken and shank from pot, let cool and strip meat from bones in bite size portions and set aside. Add the leeks and drained barley to the pot and simmer for about 15 minutes. Add the chopped meat back to the pot, restore heat and simmer covered for about 10 minutes.
Serve with French bread and tea. This is a favorite winter supper.
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Forfar Birdies
2 pounds of either lean ground beef, lamb, or turkey
salt & pepper to taste
1 small onion
1-2 pounds of pastry dough (pie crust will do)
2 oz. shredded suet (optional)
Season the meat as desired and add the onion. Divide the mixture into as least four portions. Roll out dough thinly into four ovals. Cover half of each with meat, suet and onion and fold over pastry. Wet around edges and crimp together, making two slits on the top. Bake in a preheated oven at 400 degrees for 30 minutes. Serve hot and with a root vegetable. These meat pastries originated in Forfar, Angus. They are the Scottish equivelent to Cornish pastries.
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