Text 10488, 95 rader
Skriven 2008-07-13 10:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: steak 513
=====================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> I often get grossly over cooked steaks at family BBQs

 HN> You may not believe this, but a goodly 
 HN> majority of folks LIKE their steaks that way!

 HN> 90% or more want it cooked to cinders....sigh!
             
Yeah, I know. It's sad.

I have successfully weaned Roslind away from well done and gotten
her down to medium so far.
 
We had a particularly nice BBQ earlier tonight. As we had had a lot
of steak the past three weekends, for a change of pace I got some
bone-in centre loin pork chops cut an inch thick at the local
independent meat market. I took over the grill and gave them five
minutes a side, frequently brushing them with vegetable oil to keep
them moist, so they came out medium, with just a touch of pink and
still juicy. I had a bit of a time convincing some of my relatives
that it was safe to eat but by the end of the meal everyone admitted
it was the best pork they had had in a long time. Sides were corn on
the cob (first of the season up here, not local but at least it was
Canadian and fairly fresh), potato salad and my step-daughter's
signature salad of avocado, mango, strawberries, red peppers, mild
onions and spinach.

And a new to me wine: Niersteiner Gutes Domtal (Qualiatswein mit
Pradikat Kabinett) bottled by St Ursula. A dry German wine in the
modern style. Quite nice and it went well with the meal. 
      
Another horrible thing to do to a good steak....

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

     Title: Beef, Lamb, Chicken, Crab Or Prawn Bangalore Phall
Categories: Indian, Curry, Chilies
  Servings: 4

      1 lb Fillet Steak cubed
      1 c  Curry Massalla Gravy 
           Quarter of an onion finely
           chopped 
      2 ts Curry Powder 
      5 ts Chilli Powder 
     12    Finely Chopped
           Habanero/Scotch Bonnet
           Chillies 
      4    Cloves Crushed Garlic 
      2    inches Root Ginger grated 
      5 TB Vegetable Oil 
      4 TB roughly chopped coriander
           leaves 
      1 TB whole coriander leaves 
      1 ts Garam Massalla 

Make a paste of the curry powder and chilli powder with a little
water. Fry the onion until translucent in the veg oil then add the
garlic, ginger and chilli and stir fry on medium for a further 5
minutes. Add the curry and chilli powder paste and stir in and fry
for a further 30 secs. Add the meat pieces and seal well on all
sides. Add half the Massalla Gravy and simmer for 20 minutes or
until the meat is cooked, stirring constantly. If needed add more
massalla gravy and water to prevent the curry becoming too thick or
dry. Now add the finely chopped coriander leaves and cook for a
further minute. Serve with the whole coriander leaves sprinkled over
the top. 

Sub:

1lb Lamb steaks Diced 
3 Chicken Breasts Diced 
16 Cooked crab claws 
32 Raw King Prawns 

From: www.curryfrenzy.com


MMMMM







Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)