Text 19150, 83 rader
Skriven 2007-08-16 17:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Vegemite
====================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> I tried it figuring the spinach was gonna get tossed out if i couldnt
 CS> fix it.  Popeyes BTW was the brand that tastes of tin.  Got some on
 CS> special and didnt  know that about the brand before.
       
I can't stand canned spinach and really don't like frozen all that
much either. That's one vegetable I'm always ready to pay extra
for, to get fresh.

 CS> we are experimenting away.  I'm finding that though the tastes
 CS> are not the same, many places where I'd use miso, vegemite works.

I often swap around salty unami things in recipes, partly out of
a sense of experimentation and partly because I never have
everything on hand at one time. So anchovies, bagoong and patis get
subbed for each other all the time. And vegemite, Maggi, beef
bouillon cubes and Kitchen bouquet for each other.

A simple spinach salad:

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

     Title: Blackened Bison Flank Steak W/ Spinach & Goat Cheese Salad
Categories: Canadian, Buffalo, Steak, Cheese, Salads
  Servings: 4

      2    bison flank steaks
      4 oz (125 mL) canola oil
           BLACKENING SPICE:
      3 TB (45 g) paprika
    1/2 ts (2 g) kosher salt
      1 ts (5 g) onion powder
      1 ts (5 g) garlic powder
      1 ts (5 g) sugar
    1/4 ts (1 g) cayenne pepper
      1 ts (5 g) white pepper
      1 ts (5 g) black pepper
      1 ts (5 g) dried thyme
           SPINACH & GOAT CHEESE SALAD:
      4 c  (1000 mL) spinach leaves
      1 c  (250 mL) goat cheese
      2 oz (60 mL) canola oil
      1 oz (30 mL) vinegar
      1 ts (5 g) sugar
            salt

Mix blackening spice ingredients thoroughly and set aside.

Mix salad dressing ingredients thoroughly and set aside.

Divide spinach leaves equally into four parts on intended serving
plates. Crumble cheese equally over the spinach.

In a pie plate, pour first amount of canola oil and in another plate
place the blackening spice. Dredge the bison flank steak in the oil
and then in the blackening spice. Carefully place in a red hot cast
iron pan and continue cooking over high heat until the underside of
the flank steak becomes black, turn over and repeat. After
blackening, remove from pan and set aside to cool.

Pour salad dressing over spinach and goat cheese. Thinly carve bison
and place on top of salad. Serve immediately.

Note: Remember bison is a very lean meat and benefits from being
cooked rare.

Looking for Alberta bison?  Find it at: www.carmencreek.com

Submitted by Paul Rogalski

From: Http://Www.Growingalberta.Com/

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

Cheers

YK Jim


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