clock menu more-arrow no yes mobile

Filed under:

Eating the Enemy: USC and Friday Open Thread


It's always difficult to do an Eating the Enemy: USC without verging into the ridiculous. I mean, who can forget this.

Or this.

Or this.

But let's forge on. Let's try this, from the delightfully named


Picula ad Caval

This traditional Italian recipe will serve 6

2¼ pounds ground horse meat
1 Tbsp. olive oil
2-½ ounces ground cured lard (or pancetta)
2 onions, minced
1 glass dry white wine (though some Italian chefs prefer broth)
6 ripe tomatoes, blanched, peeled, seeded, chopped, and drained
2 bell peppers, ribbed and seeded, then diced
2 Tbsp. minced fresh herbs (basil, sage, and rosemary in proportions to taste)
1 clove garlic, minced
salt and freshly ground pepper

Heat the oil, lard, and onion in a skillet. Sauté until the onion has become golden but don't let it get really brown. Add the horse meat and brown it, stirring frequently. When it has browned, sprinkle in the glass of wine and reduce the heat to a bare simmer. Cover it, and let it cook for at least an hour. Mix in the chopped tomatoes and diced peppers, and continue cooking for another half hour.

Ten minutes before removing the dish from the stove, sprinkle the minced herbs over everything. Serve it hot with salt and pepper to taste.

MM-MM! Try not to think about this recipe when you see Traveler. (Ok, no, wait, think about this every time you see Traveler.)

Use this as your thread for tonight's...Baylor at Louisiana-Monroe? What the hell is this doing on ESPN? Go Bears, I guess.