Text 18888, 93 rader
Skriven 2007-08-11 09:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: monday 972
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 DS> Did you call them flat-iron steaks?  If the name is new, then
 DS> perhaps it is what caught a wider attention of the masses?

I don't see anything particularly praiseworthy in taking a cut of
meat that cost $1.98 a pound and miraculously, using the power of
language, turning it into something that costs $4 or 5 a pound.
There really is no value added there. I don't recall ever having
named a new dish, though I may have cooked a few.

    Buffalo
 DS> wings would probably not sell as well if you called them "fried
 DS> poultry wings in hot sauce".    Redfish was a scrap fish until
 DS> "blackened redfish" was touted by Chef Paul.

Redfish are an interesting case - they're a perfectly fine fish,
one of many Gulf species that appeared periodically on menus
(not exactly a trash fish, but just an ordinary one of below
average cachet until Paul stepped in). Buffalo wings, well, these
were of a local popularity for quite some time (I first had them
about 6 years after the supposed date of invention (until who knows
who (probably Calvin Trillin) wrote and ruined the fun for the rest
of us. There are some awful results from renaming: the Patagonian
toothfish has been fished to near extinction after it (delicious but
blessed with a horrid name) was renamed "Chilean sea bass"; and I
am amazed at what happened to the price of my beloved squid when
they started being marketed as calamari.

 ML> Funny thing is that if the steak is cooked to medium, the meat is
 ML> tender and the gristle has turned to jelly (which some appreciate
 ML> and some abhor); if it's cooked beyond that, the gristle becomes
 ML> pretty universally acceptable, but the meat gets tough.
 DS> Funny thing is trying to imagine you cooking a steak to medium:-}}

It's been known to happen, but only on request!

---------- Recipe via Meal-Master (tm) v8.05

      Title: Redfish In Corn, Tomato And Thyme Broth
 Categories: Main-dish
      Yield: 4 Servings

      4    Redfish fillets, about 8 oz.
           -each
           Flour, for dusting fish
           Olive oil, for sauteeing
           -fish
           Salt and pepper

      6    Ears corn
      1    Yellow onion
           Olive oil
      3    Cloves garlic, minced
      2 c  Chicken stock
      1 c  Heavy cream
      3 md Tomatoes **
      1 tb Thyme leaves, chopped
      1 ts Rosemary leaves, chopped
           Zest of 1 lemon
           Salt and pepper to taste

  * Or sea bass ** Different varieties if available

  To make broth, shuck corn and, using a sharp knife, remove the kernels from
  cobs; set aside kernels and reserve several cobs.

  Slice onion thinly and saute in olive oil over medium heat in saucepan
  until soft, about 5 to 7 minutes, adding garlic during last couple minutes
  of cooking.

  Add chicken stock, cream and corn cobs, bring to a boil and reduce heat,
  simmering about 10 minutes.

  Meantime, seed and dice tomatoes.  Add corn kernels, tomatoes, thyme,
  rosemary and lemon zest to broth and cook for 2 more minutes.  Season to
  taste with salt and pepper.  Remove corn cobs from broth and discard cobs;
  remove broth from heat and cover while cooking fish.

  To cook fish, dust fillets with flour and season with salt and pepper.
  Saute in olive oil over medium heat about 5 minutes per side, or until
  desired doneness is reached.  Fish should flake easily with a fork when
  done.

  To serve, place fish on plate and ladle over vegetables and broth.

  MAKES 4 SERVINGS

  Source: John Geckles, The Dinner Table

  Date: Wednesday, 16 February 2000, At 6

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