Monday, May 13 2013 12:24 PM EDT2013-05-13 16:24:04 GMT
MARION COUNTY, MS (WDAM) - A weekend-long drug raid left 22 individuals behind bars, and more arrests to come. According to Marion County Sheriff Berkley Hall, the drug raid is the result of severalMore >>
A weekend-long drug raid left 22 individuals behind bars, and more arrests to come.More >>
Saturday, May 25 2013 11:00 AM EDT2013-05-25 15:00:12 GMT
DALLAS (WFSS/CNN) – There's a new trend in the bar scene that involves your favorite hard liquor and dry ice. Breathing in the alcohol vapors gets you buzzed fast and some say you don't ingest any emptyMore >>
There's a new trend in the bar scene that involves your favorite hard liquor and dry ice. But doctors say it's dangerous. More >>
Dan Sligh and his wife were in their pickup truck on Interstate 5 heading to a camping trip when a bridge before them disappeared in a "big puff of dust."More >>
The trucker was hauling drilling equipment when his load bumped against the steel framework over an Interstate 5 bridge. He looked in his rearview mirror and watched in horror as the span collapsed into the water behind him....More >>
If you're looking for a southern style recipe that ties in a Biloxi favorite, Cafe Jardin in Beau Rivage is the place to go. Chef Eoin Redmond joined us on The 4:30 Show and showed us how to make this delicious meal.
The recipe is made for 10 people, but you can make the sauce and freeze it easilly. Chef Eoin says to pour the sauce into ice trays and freeze it. Then you can take the frozen sauce and put it in a baggie. When you're ready to make a dish or two, just thaw the amount of sauce you need!
Barq's Root Beer Sauce
Veal bones 10 lb
Pigs Trotters 2 each
Carrotts 2 lb
Celery 2 lb
Onions 2 lb
RedWine 1.5 Quart
Tomato Paste 4 oz
Bay Leaf 10 each
Fresh Thyme 2 oz
Black Peppercorns 1 oz
Barqs Root Beer 1 Gallon
Roast Veal Bones at 375 for 2 Hours
Blanch Pigs Trotters for5 Mins in poiling Water(To Clean Them)
Cook Tomato Paste & 1 quart of wine with Pigs Trotters Until They are Purple in stock Pot
In a Hot Pan Carmelize Carrots onions & Celery until Golden brown.
Add all ingredients into stock pot, Remove 1/2 (for later use).
Add 3 Gallons of water, bring to Boil & Simmer for 6-8 Hours.(Do not Reduce )
Strain Liquid into another Stock Pot,& Repeat Steps 1-6, adding Remainder of Bones & Vegetables.
Brown Beef Scraps, and Deglaze Pan with 1/2 Quart Red Wine.
Add Beef Stock & Reduce by half, (It should be Thick enough not to Run on a plate)" 10.Strain Through a Chinois(Fine Strainer) & Season.
Reduce 15 Cups Of Barqs Root Bear until It is Thick & Coats the Back of A Spoon.
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