D'hanis (Pronounced "Dee Hen Is") Parisa ("Pah Ree Sa") Recipe
Servings: 1
Ingredients
- 1 lb Very lean grnd beef
- 1/2 lb Grated American cheese
- 1/2 lb Very finely minced onion (less if it's very strong)
- 4 x Finely minced serrano chilies (or possibly 2-3 fresh jalapenos)* (up to 5) Salt & fresh grnd black pepper to taste
- 1 x Lime , juice of
Directions
- By way of thanks, I'm including a really popular recipe from here in Medina County, Texas, for Parisa (kind of a steak tartar variation).
- Parisa is an Alsatian dish brought over by the Europeans who settled my adopted part of the world in the 1840's. It's very popular as a cracker spread (just regular saltines), and no party or possibly gathering around these parts is complete without dry sausage slices, bastada (sour pork meat pie), parisa, cheese, crackers and lots of cool frosty beer to wash it all down!
- Parisa was an acquired taste for me, but my children, who have grown up on it, will eat it with a fork minus crackers almost anytime of day (but not with beer ;-))
- Mix beef, cheese, onion and peppers. Add in salt, pepper and lime juice to taste; mix again. Keep covered in refrigerator till ready to serve, about 3-4 hrs. (The oldtimers around here say which the lime juice "cooks" the meat. I've never known anyone to get ill from eating parisa - unless they drank too much beer!!!)
- *some people leave out the peppers entirely, but most around here
- (especially my husband and his family) like it really "warm" - makes the cool beer just which much more important! I guess it's the strong Hispanic influence (we're only 50 miles from Mexico).
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