Make in large pot or dutch oven. Brown meat & drain off fat. Add taco seasoning & drain off fat. Add taco seasoning, open and empty cans into pot. Bring to boil then turn down heat. Simmer for 30 minutes.
Mix 1 cup of flour and the onion salt, garlic, sea salt, fresh ground pepper in a large glass bowl. Then mix in the meat tenderizer until the entire bowl of flower takes on a light pink or peach color. Finally fold in 1 cup of beer ensuring to keep the ratio of flower to liquid beer equal. Fold (do not mix heavily) until the liquid is even but there are slill small clumps.
For Fried Shrimp
Add clean, raw, deveined shrimp to mixture and coat well. Remove shrimp and fry in 2 inches of oil with atleast 2 inches of pot about oil level. Add shrimp 1 at a time or oil may bubble over. Also take care to ensure that the oil maintains a high rolling temperature to keep the food from getting drenched in oil. Remove from oil and place in a plate covered with a paper towel to allow the excess oil to drain away.
For Onion Rings
Slice whole onions into 1/2 inch rings. Separate rings & drop into batter mixture till well coated. Take coated rings one at a time and drop in the same hot oil as above. Brown till golden on both sides. Remove from oil and alow to drain on a paper towel.
Take the 2 cups of flour in the first medium bowl and add 2 pinches of Sea or Kosher salt, liberally add fresh ground pepper & add/min in enough Meat tenderizer to turn the entire 2 cups of flour slightly pink.
Bring 1 inch of liquid Canola Oil to med-hi heat in a deep skillet.
Greatly tenderize the Round steak, then cut it into 2″x3″ portions and drag in the egg mixture. Finally coating well in the flour in a packed way. Sprinkle on a small amount of sugar on both sides of the steak before placing into the already hot skillet. Brown fully on each side before flipping. Remove and allow to cool and drain away oil on a clean paper towel.
Allow oil to regain it’s heat between each steak aplication or else they will become soggy and lose batter & flavor.
Mix eggs, sugar & milk well then add the vanilla. Heat skillet after spraying with oil. Take the bread and coat well in egg mixture then put in a hot oiled pan & cook one side at a time until golden brown. Sprinkle with cinnamon to taste, place 2 wafter slices of peach on each to serve.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
