Text 10760, 88 rader
Skriven 2007-01-20 16:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: father's 89th bday 918
==============================
 -=> Quoting Michael Loo to All <=-

 ML> For my father's birthday

An auspicious event. He certainly is of quite an age now.

 ML> we went to Normandie Farm...
 ML> there's a certain comforting aspect to it, because it looks
 ML> the way a French restaurant ought to look.

I visited their site. It really does have a rustic country French look
with a touch of elegance.

 ML> The website is popovers.com, so can you guess what comes
 ML> instead of rolls...
 ML> Wellington [...]  The puff pastry was
 ML> substituted with what appeared to be a giant popover.

That's a different but nice sounding presentation.

 ML> Verdict: go for simple and spend your money on wine and you
 ML> might do well. I would happily get a steak and some wine any time.

It's menu, when viewed on line, seemed a tad expensive but I gather all
the restaurants in that part of the world are.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Cowboy Skillet Steaks
Categories: Tnt, Beef, Steaks
  Servings: 4

      3 TB olive oil + more for
           drizzling
      2 ts kosher salt + more for
           seasoning
      4 lg onions, halved, thinly
           sliced
      4 lg cloves garlic, minced or
           pressed
    1/4 c  + 2 tbsp chopped cilantro
           leaves
  1 1/2 TB + 1 tsp ancho chili powder
    1/2 ts chili flakes
      2 TB water
      4    cubanelle peppers, seeded,
           chopped
      2    450 g strip loin steaks
           (1 1/2 in thick), patted dry
           Freshly ground pepper

In large, cast-iron skillet, heat 3 tablespoons oil and 2 teaspoons salt
over medium-high. Add onions, garlic, 1/4 cup cilantro, 1-1/2
tablespoons chili powder and chili flakes. Stir well. Add water; cover.
Cook 5 minutes. Uncover; stir well. Add cubanelles. Cook, stirring, 6
minutes, or until vegetables are tender and lightly charred. Transfer to
bowl; cover and keep warm. Rub each steak with 1/2 teaspoon ancho
powder. Generously season each with salt and pepper. Drizzle each with
oil; rub in well. Add steaks to hot skillet set on medium-high heat.
Cook as desired, about 6 minutes per side for medium-rare. Transfer to
cutting board; cover loosely with foil. Let stand 5 minutes. Slice as
desired. To serve, divide steak among 4 plates. Garnish each with
portion of remaining 2 tablespoons cilantro. Side each with equal
portions of onion mixture.

Serve this with tomatoes for a fast meal.

Adapted from a Bon Appetit recipe that called for poblano chili peppers,
but cubanelles are easy to find here.

From: The Toronto Star, 10 best recipes for 2006

MMMMM-------------------------------------------------

OK, maybe just 2 hearty portions.


Cheers

Jim, in Yellowknife




... They aspire to approach the heat of a particularly feisty bell pepper.
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