Text 8847, 77 rader
Skriven 2006-12-15 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: crisoy critter steaks
=============================
 -=> Quoting Dale Shipp to Dave Sacerdote <=-

 JW> If it doesn't have a blackened crispy carcinogenic look
 JW> it's underdone

 DSac> Gramma?  Is that you?

 DS> When I was young, my dad and I would often go for dinner at
 DS> Morrison's Cafeteria on nights when my mother worked.  He often
 DS> ordered a sirloin steak, well done -- but usually only finished half
 DS> of it.  I'd have the other half.   Many years later I learned that
 DS> not all steaks needed to be drowned in A1 or ketchup, especially if
 DS> you didn't turn them into crispy critter:-}}

My ex-wife's father was a logging camp cook. When he was semi-retired he
cooked part time at a rural Elk's lodge (or maybe it was a Legion, I
forget), that occasionally did low budget wedding receptions and bus
tour luncheons. He was no top chef but competent enough for where he
worked. Once when I was visiting he asked if I would assist in doing a
lunch for several dozen Seniors on a bus tour of Vancouver Island. With
an extra hand he could grill steaks instead of doing a large roast beef.
I was the grill man. He told me that for this crowd all rare orders
should actually be done to medium, mediums would be well done, and well
done overcooked. If someone ordered it "burnt" I was to do so. I had to
set my personal feelings aside, suck it up, be a pro and do as I was
told. I over cooked everything one notch, burned several, and did just
one truly rare steak for a guy who asked for it blue (and told me so
three times). The old man and I got several compliments on the perfect
steaks all the way from the blue guy to the burnt ones. One guy who
ordered his steak burnt wanted two because it was so small! After the
bus left, we had a few steaks left so I started doing one for myself,
rare but not blue. The old man ate his raw all the while muttering about
old fools and "ruint" beef.

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

     Title: CATFM Blackened Flank Steak Deglazed W/Wine & Blue Cheese
Categories: Beef, Steaks, Wine, Cheese
  Servings: 2

      1    Flank Steak (cut in half
           across the grain to fit your
           skillet)
      1 TB Olive Oil
      1 ts Salt
      2 TB Chef Paul Prudhomme's
           Blackened Steak Magic
    1/2 c  Stonehaven Vineyards Shiraz
           Cabernet (plus a glass for
           the chef)
      2 TB Blue Cheese

Rub both sides of the flank steak down with the olive oil and season
with the salt and Chef Paul Blackened Steak Magic. In a VERY HOT skillet
- sear the flank steak for three (3) minutes per side. Turn off heat to
pan (this is important - to prohibit flame) add the Stonehaven wine and
blue cheese. Move the flank steak around the pan to pick up the flavors
of the blue cheese and wine until evaporated (about 1 minute). Let the
the way they are as a main course.

Recipe courtesy of Chef Mike Monaha

From: Www.Chefandthefatman.Com
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Like rambling on about T-bird's "delicate, yet audacious bouquet."
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)