Text 2310, 98 rader
Skriven 2006-06-19 09:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: AN 844
==============
 ML> 1. Did Carol push you?
 ML> 2. How drunk were you?
 ML> 3. It could have been much worse.
 GJ> Your friends are so very sympathetic!  How comforting for you.

Indeed.

=

 ML> I did play a concert Thursday, to the amazement or
 ML> amusement of all. Luckily my ears and fingering
 ML> hand were relatively untouched.
 GJ> I'm sure your worst suffering would have been enduring the uncouth
 GJ> jibes and sarcasms of your fellow musicians.

Speaking of jibes and sarcasms ...

=

 GJ> After the kids jumped the News ship and came on board the tiny
 GJ> opposition paper just after it was launched, I asked them about what
 GJ> would happen if/when the new paper sank, or was taken over by the evil
 GJ> empire, and was told that they were confident they could survive being
 GJ> kidnapped, or even rejoining the enemy.

The Roman Empire kept going as long as it did partially
through assimilation, especially in the more remote areas,
while keeping up the appearance of implacable fierceness
in the major capitals.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Delmonico Steak Adobo with Charred Spring Onions
 Categories: Bbq, Beef
      Yield: 4 Servings

      2 tb Garlic; Minced
    1/4 c  Fresh Oregano; Rough chop
      2 tb Paprika
      2 tb Cumin Seeds; Toasted
      3 tb Grainy Mustard
    1/4 c  Olive Oil
    1/3 c  Red Wine Vinegar
      4    16 Ounce Delmonico Steaks
           Salt & Fresh Cracked Pepper
      8    Spring Onions; Roots trimmed
      2    Limes; Quartered
           Sweet Corn Relish

  If you have ever seen green onions (aka spring onions), you know that
  they look like large scallions with a bulb about the size of a golf
  ball. These babies are just plain awesome on the grill. In Mexico,
  where they are constant companions to tacos al carbon, they are
  charred and served up with a little coarse salt and pepper and a
  squeeze of lime. If you ever see them in a market, buy them; they
  will rock your world.

  The other parts of this dish are not so shabby either. The sweet,
  smoky corn relish works nicely with the crispy, charred,
  super-flavor-packed crust of the tender, juicy Delmonico, aka rib-eye
  steak. The Mexican-inspired paste that we use to cover the steak is
  known as adobo and, as with all spice rubs, it crusts up beautifully.
  If you can't get hold of Delmonico for this dish, New York strip
  steak makes a fine substitute.

  In a small bowl, combine the first seven ingredients and mix well to
  make a paste. Sprinkle the steaks with salt and pepper. Reserve about
  1/4 cup of the spice paste, and rub the steaks generously with the
  remaining amount.

  Place the steaks on the grill over a HOT FIRE and cook for 5 to 7
  minutes per side for rare. If you like your meat more well done, cook
  it until it is almost the way you like it but not quite there, since
  it will cook a little more after you take it off the heat. To check
  for doneness: cut into the steak and check to see if the center is
  slightly less done than you like it.

  Remove the steaks from the grill, brush on the reserved spice rub, and
  allow to rest for 5 minutes. Meanwhile, sprinkle the spring onions
  lightly with salt and pepper and place them on the grill. Cook for 3
  to 4 minutes, rolling over several times, or until the outsides are
  brown.

  Remove the spring onions from the grill and slice in half lengthwise.
  Serve each of the steaks with a halved spring onion, a squeeze or two
  of lime, and a big spoonful of the Sweet Corn Relish.

  From: License to Grill by Chris Schlesinger and John Willoughby ISBN
  0-688-13943-4

  Compliments of Garry's Home Cookin' (Garry Howard)

  Uncle Dirty Dave's Archives

MMMMM
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