Parisa - A Texas/Alsatian microtreasure

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mgwerks
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Parisa - A Texas/Alsatian microtreasure

Postby mgwerks » Thu Dec 04, 2008 3:00 pm

At the southern edge of the Texas Hill Country, in Medina County where it meets the Texas Grassland, settled immigrants from the Alsace region of France. Their French/German traditions live on in the area including the cities of Hondo, D'Hanis, Castroville and Quihi.

One of the things that came along with them is a dish called Parisa. I don't think that it can be found anywhere in the US but in this small area. You can find this served in settings ranging from black tie dinners to evening campfires - it goes with everything! I did find a picture online to give you an idea of the dish, but it isn't my picture. I like the cheese grated much finer than this.

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Alsatian Parisa

* 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 or the like.
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Postby JaCK2U2 » Thu Dec 04, 2008 5:15 pm

Sorry, but you kinda lost me at raw. My mother used to take pinches of raw hamburger while she cooked and eat it - didn't do nothing for me then, and doesn't do nothing for me now. Interesting recipe, but not for me!
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Postby OSD » Thu Dec 04, 2008 5:36 pm

Sounds like a good regional variation of a steak tartar. The lime juice suggests a little Mexican influence to the recipe.
Most areas with large German communities had some type of variation of steak tartar.
Where I grew up, they ground the very lean meat course ( almost reminded you of ham salad ) and didn't have the lime juice or cheese. Served it on saltines.
It is an acquired taste, you either like it or you don't. GrandMa made it all the time when I was growing up.
This variation sounds good. I may just have to try and make some. :D
Thanks for the recipe. 8)
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Postby JamesB » Thu Dec 04, 2008 7:43 pm

Ain't nuttin wrong with a bit of tartar... Sounds good to me!
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Postby Papa Tom » Thu Dec 04, 2008 10:33 pm

I ain't ever had anything like that even tho I come equipped with German heritage. I might add here that hamburger of course gets it's name from Hamburg Germany however the German version was eaten raw.
Might have to try this Thanks for the recipe...
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Postby Fatback Joe » Mon Dec 08, 2008 9:18 am

Never heard of that before. Thanks for sharing, I will have to give that one a try.
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Re: Parisa - A Texas/Alsatian microtreasure

Postby Aceliberty » Sat Apr 28, 2012 12:00 pm

Just returned from riding horses down in Hill Country. Hubby shopped for fresh meat at a Bandera meat market and returned with a meat pattie he said the owner called "parisa". It wasn't just good, it was SUPER! No need for crackers; I just ate it plain and simple. Can't wait to return next year just to have more. :cheers:
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Re: Parisa - A Texas/Alsatian microtreasure

Postby Jarhead » Sat Apr 28, 2012 5:41 pm

I like my beef Med rare, thank you.
You couldn't get me drunk enough to eat that. :shock:
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Re: Parisa - A Texas/Alsatian microtreasure

Postby Nellie » Fri Jan 04, 2013 3:05 am

Thanks for the insight all I know is it good stuff!
I found a place that sells Parisa if you do want bother with preparing it
www.dziuks.com
Other Meat Markets in the Medina County area have it as well I just happen to have some and and the wrapping had their web address. It is good stuff ! ENJOY!
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Re: Parisa - A Texas/Alsatian microtreasure

Postby Papa Tom » Fri Jan 04, 2013 9:15 am

Nellie wrote:Thanks for the insight all I know is it good stuff!
I found a place that sells Parisa if you do want bother with preparing it
http://www.dziuks.com" target="_blank
Other Meat Markets in the Medina County area have it as well I just happen to have some and and the wrapping had their web address. It is good stuff ! ENJOY!


Wow that kind of meat market is a rare thing in today's world. Thanks
tarde venientibus ossa....
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Re: Parisa - A Texas/Alsatian microtreasure

Postby Boots » Fri Jan 04, 2013 3:25 pm

Used to work with an Alsatian heritage guy from Castroville named Haby. Used to talk about this kind of cooking a lot.
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Re: Parisa - A Texas/Alsatian microtreasure

Postby pdx210 » Sun Feb 03, 2013 2:09 am

Sounds like a beef version of Ceviche common to Central and South America

2 lbs of fresh cleaned and devained shrimp fillets or fish cut into 1/2 inch pieces
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Cilantro
Avocado
Tortillas or tortilla chips

METHOD
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
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Re: Parisa - A Texas/Alsatian microtreasure

Postby ChileFarmer » Sun Feb 03, 2013 9:45 am

With the invent of fire, I have no desire for raw meat or seafood. Now my wife,its a different story. She does eat Kibbeh Nayye. But not often. We do however grind our own meat. CF :D
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