Text 16772, 73 rader
Skriven 2007-06-15 13:19:00 av Glen Jamieson
     Kommentar till en text av Hap Newsom
Ärende: PREDICTIONS 648 70615
=============================
 -=> Quoting Hap Newsom to Glen Jamieson <=-

Howdy, Pardner,

 -> In general Texas isn't too bad, as long as you don't take it as
 -> seriously as the Texans seem to do.  Just don't let them see you laugh
 -> at their self-images.  (Whoops!  Sorry Barbara, I didn't know you were
 -> there!)
 -> 
 HN> You pretty much hit it on the head Glen (grin) The only ones who
 HN> really take  texans seriously are texans....and most of them don't take
 HN> themselves very  seriously either LOL

I never forget my experience when first hearing the full "Texas drawl"
- not from a cowboy in chaps, but from an assistant in a Houston
pharmacy.  My niece couldn't help smiling at my expression.  It was
just like in the old cowboy movies, and I had to check that it wasn't
John Wayne or one of the other old actors in disguise.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Grilled Tenderloin a la Houston Jet Set
 Categories: Texan, Beef, Steak, Marinades, Grill
      Yield: 10 Servings
 
      5 lb Whole beef tenderloin
      1 c  Dry red wine
    1/2 c  Minced onion
      2    Bay leaves
    1/4 c  Plus
      1 ts Good quality olive oil
      3    Cloves of garlic, minced
      1 tb Hot grated horseradish
      1 ts Crushed pequin chiles
      1 tb Worcestershire sauce
      6    Thick slices bacon
     10 lg Shiitake or other meaty
           Mushrooms, stems removed
 
  Combine wine, onion, bay leaves, 1/4 cup olive oil, garlic, horse
  radish, pequin chiles and Worcestershire sauce in a shallow bowl or
  heavy plastic bag.  Trim any excess fat from steak and then place in
  marinade, turning to coat both sides.  Cover and refrigerate
  overnight.
  
  Preheat grill to high or broil or 550F.  While grill is heating, using
  wooden picks to secure ends, wrap bacon around beef, allowing 1 inch
  or more between pieces of bacon.  Place steak on rack.  Grill about 5
  minutes per side or until browned on outside and rare to medium
  inside.
  
  Brush mushrooms with remaining olive oil and place on rack when steak
  is turned.  If bacon becomes too browned, place foil over it or
  discard bacon if not desired.  Grill mushrooms until softened and
  keep warm. Remove steak from grill and allow to stand for 20 minutes.
  Cut on the diagonal into thin slices and server with mushrooms on the
  side.
  
  Jane Butel's SouthWestern Grill
  
  Note - I actually did this with a flank steak (2 pounds) and did not
  use the bacon.  I cut down the marinade by half (except for the
  peppers of course).  I used fresh grated horseradish.
  
  From: Kris Boyle
 
MMMMM
 

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