D'hanis (pronounced \"dee-hen-is\") parisa (\"pah-ree-sa\")
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Very lean ground beef |
| ½ | pounds | Grated American cheese |
| ½ | pounds | Very finely chopped onion (less if it's very strong) |
| 4 | Finely chopped serrano chilies (or 2-3 fresh jalapenos)* (up to 5) | |
| Salt & fresh ground black pepper to taste | ||
| 1 | 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 gathering around these parts is complete without dried sausage slices, bastada (sour pork meat pie), parisa, cheese, crackers and lots of cold 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 salt, pepper and lime juice to taste; mix again. Keep covered in refrigerator until ready to serve, about 3-4 hours. (The oldtimers around here say that 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 "hot" -- makes the cold beer just that much more important! I guess it's the strong Hispanic influence (we're only 50 miles from Mexico). Posted to EAT-L Digest 11 Mar 97 by Cheryl Zinsmeyer <MaeWestern@...> on Mar 12, 1997