Text 20559, 104 rader
Skriven 2007-09-22 20:57:00 av Dave Drum (1:10/345)
     Kommentar till en text av hap newsom
Ärende: Steak to order
======================
On 09-03-07 HAP NEWSOM Scribbled to MICHAEL LOO about stuff 84

HN>-> But come back they do, so I guess they tolerate blue steaks
HN>-> well enough.

HN>Most of em will tolerate a rare steak now...but they still want them
HN>"WELL DONE"!!! I do my best to stagger the meat when it hits the
HN>grill so I have some of every level of doneness....but it seldom
HN>lasts very long as soon as people hear "Steaks UP!!" they rush the
HN>grill and Every steak is soon gone! Same for burgers! Chicken and
HN>ribs get the same treatment.

Sounds like the grill is right on the serving line. Try moving it away 
and facing it in another direction - then putting finished product into 
serving trays to bring to the serving line. Really cuts down on the 
scrum in front of the cook(s).

Just something I learned from a bunch of motorcycle club picnics and 
parties.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gulf Fish Beignets with Grilled Corn & Tomato Tartar Sauce
 Categories: Emeril, Seafood, Breads, Snacks
      Yield: 24 Servings
 
      2 tb Vegetable oil
      1    Ear of fresh corn
    1/2 c  Chopped onions
           Salt & Cayenne
    1/4 c  Brunoise red peppers
    1/4 c  Brunoise yellow peppers
      2 tb Chopped garlic
    1/2 c  Chopped green onions
      1 lb Assorted gulf fish filets,
           - small Dice
      3    Eggs, beaten
  1 1/2 c  Milk
      2 ts Baking powder
  3 1/4 c  Flour
        ds Worcestershire Sauce
        ds Crystal Hot Sauce
           Solid vegetable shortening
           - For deep-frying
      1    Egg
      1 tb Creole Mustard
           Juice of one lemon
      2 sm Roma tomato, peeled, seeded
           - And chopped
      1 c  Olive oil
           Essence
 
  Preheat the grill. Season the corn with 1 tablespoon olive oil, salt
  and pepper. Place the corn on the grill and cook for 2 to 3 minutes
  on each side. Remove the corn from the grill and scrap off the
  kernels. Set the corn aside. Heat the remaining 1 tablespoon oil in a
  skillet over medium-high heat. Add the onions. Season with salt and
  pepper. Saute for about 2 minutes, or until slightly wilted. Add the
  peppers and 1 tablespoon garlic and continue to saute for 1 minute.
  Season the seafood with Essence. Add the seafood to the pan and saute
  for 2 minutes. Stir in 4 cup of the green onions. Remove and set
  aside to cool. Make a batter by combining the beaten eggs, milk, and
  baking powder. Season with salt and pepper. Add the flour, 1/4 cup at
  a time, beating and incorporating until all is used and the batter is
  smooth. Add the seafood mixture to the batter and fold to mix. Season
  with salt and pepper. Heat the shortening to 360 degrees F.
  
  For the sauce: In a food processor, fitted with a metal blade,
  combine the egg, mustard, lemon juice, remaining garlic, remaining
  green onions, tomatoes, and corn. Puree until incorporated. Season
  the mixture with salt and pepper. With the machine running, slowly
  add the olive oil until the mixture is thick. Season with a dash of
  Worcestershire Sauce and hot sauce. Set aside. Drop the batter, a
  heaping tablespoon at a time, into the hot oil. When the beignets pop
  to the surface, roll them around with a slotted spoon in the oil to
  brown them evenly. Remove and drain on paper towels. Season the
  beignets with Essence. Serve the beignets with the tartar sauce.
  
  Yield: 2 dozen
  
  SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
  SHOW #EMIB14 - WINTER STREET FOOD
  
  MM Format by Dave Drum 04 January 2000

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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