Text 18626, 83 rader
Skriven 2007-08-07 00:02:14 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: monday 937
======================
 -=> On 08-06-07  10:34,  Ian Hoare <=-
 -=> spoke to Dale Shipp about monday 937 <=-

 DS>   Speaking of strange cut fads -- one of the latest in beef seems to be
 DS>   flat iron steaks.

 IH> Now that's something I do happen to know about. here in France the cut
 IH> (the whole cut, with the central gristle strip), is called paleron, and
 IH> in the Uk it's known as "œfeather steak from the shape of the marbling
 IH> that you get when you remove the outside silvery sheath. It looks
 IH> uncannily like feathers on a bird.

 IH> I use that cut including the gristle, which when cooked long and slow
 IH> as in the recipe, softens almost completely to become almost like a
 IH> jelly. it's my cut of preference for making the Belgian beef stew
 IH> "Carbonnades flamandes" which is a delight.

  Do you think that the cut would take to a quick grilling?  The Wiki
  article I read implied that gristle aside, it was second in tenderness
  to the tenderloin, and as flavorful as a decent sirloin.

  When you get one, is the gristle part obvious?  Is it easy to take
  out?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Coupes (Crispy Meat-Filled Ovals)
 Categories: Meat, Appetizer
      Yield: 4 Servings
 
      2 c  Bulgar wheat
  1 1/2 c  Water, boiling
           -salt, to taste
           -black pepper, freshly
           -ground, to taste
      2 ts Cinnamon, ground
      1 tb Vegetable oil
      6 oz Lean ground pork
      4    Scallions, finely chopped
      2 tb Fresh parsley, chopped
           -vegetable oil (for
           -deep-frying)
 
  In a medium-sized bowl, place the bulgar wheat.  Pour the
  boiling water over the bulgar.  Season with salt and pepper.
  Stir in 1 teaspoon of the ground cinnamon.  Set aside to cool,
  stirring the mixture occasionally.
  
  TO MAKE THE FILLING:  In a skillet, heat the 1 tablespoon of oil.
  Add the pork and scallions.  Saute for 10 to 15 minutes, or until
  the meat is no longer pink and is cooked through.  Stir in the
  parsley and add the remaining teaspoon of cinnamon.  Season to
  taste with salt and pepper.  Set aside to cool.
  
  TO SHAPE THE COUPES:  Using slightly damp hands, take a small
  handful of the bulgar mixture and form it into a ball.  Using
  your finger and a teaspoon, make a hollow in the center of the
  ball and fill it with the pork filling.  Close the bulgar over
  the filling and shape to make an oval.  Set aside.  Repeat the
  process with the remaining mixture.
  
  In a deep-fat fryer, heat the oil.  Cook the coupes in batches
  for 3 to 5 minutes, or until crisp, golden, and heated through.
  On paper towels, drain the coupes and keep warm in a low oven
  while you cook the remaining batches.  Serve warm.
  
  Makes 6 to 8 servings.
  
  Recipe:  "Greek Meze Cooking - Tapas of the Aegean" by Sarah
  Maxwell.  Published by Chartwell Books,Inc., 1995
  
  From: David Pileggi                   Date: 06-08-99
  Cooking
 
MMMMM


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