Text 10675, 82 rader
Skriven 2008-07-17 03:40:00 av Michael Loo
     Kommentar till en text av BURTON FORD
Ärende: Picnic trip 617
=======================
 BF> That makes me change my mind about the drive to Syracuse...rather than
 BF> wait to discuss at the picnic... do you have any thoughts of a place[s]
 BF> for lunch along the way?

Someplace cheap, as I'm paying!

 BF> It's our State, but we don't know the area at all.

I was wondering about the Green Arch in Cortland, if
it's open for lunch. Alternatively, we could try Eva's
European Sweets west of Syracuse. Or Heid's (a hot dog
shop, very cheap), the Clam Bar (not cheap at all), or
Jake Hafner's (medium) within a couple miles of the
airport.

P.S. The Green Arch isn't open for lunch.

Rum and black pepper glazed filet mignon
cat: main
servings: 2

h - for the glaze
2 Tb olive oil
1 sm onion, minced
2 garlic cloves, minced
1 Tb fresh ginger, grated fine
1 c dark rum
3 c red wine
2 c veal stock
3 Tb cracked pepper
Kosher salt
h - for the filet mignon
2 filets mignons (10 oz each)
olive oil
Kosher salt

Heat oil to almost smoking. Add onion and wilt for
4-5 min. Add garlic and ginger. Cook 2 min. Add
rum (and wine - not in original directions) and
reduce by half. Add stock and pepper. Salt to taste.
Reduce to 1 c (15-20 min). Cool to room temp.

Brush meat with oil and sprinkle with salt. Grill
on medium until well seared on one side, about 4 min.
Turn meat and baste with glaze, reserving some glaze
for plating. Continue grilling for 3 min. Turn again,
baste, and grill another 2 min for medium rare.

Serve over Peruvian potato and chorizo salad and
drizzle with reserved glaze.

Michael Gilligan, Atrio restaurant, Conrad Miami hotel,
in Global Traveler magazine June 08

Peruvian potato and chorizo sausage salad
cat: side
servings: 2

1/4 lb chorizo, diced
1 Tb olive oil
1 c diced onions
1 c diced red peppers
1 c Peruvian purple potatoes, diced, blanched
s, p
vinegar
4 Tb olive oil
2 Tb rice wine vinegar
2 Tb cilantro chopped fine

Render chorizo in 1 Tb of oil for 3 min. Add onions and
peppers and cook 3 more min. Add potatoes and cook 3 min
or until heated through. Season. Add vinegar and oil.
Stir in cilantro.

Michael Gilligan, Atrio restaurant, Conrad Miami hotel,
in Global Traveler magazine June 08


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