Text 15442, 110 rader
Skriven 2008-10-23 07:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: disappointments 90
==============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> sweet taters or creamed spinach or steamed
 ML> asparagus

 JW> By coincidence that's exactly what I had last night.

 ML> Stars must be in some kind of bizarre misalignment!

The second tier restaurants copy the winning trends in the first
tier within months.

 JW> I liked the pricing: wines by the (250 ml) glass $12, half litre
 JW> carafes $24, bottle $36.

 ML> 'm's big glasses. I see no volume discount, either. Why not just
 ML> keep ordering glasses until you're full?

That is what we did and I think the practise is subtly encouraged
there. The wine list was short so there would high turnover on any
given label and little wastage from bottles left open too long.

 ML> Main dish prices look fine too.

I was content.

 JW> the Fuego overly tannic (too young or just typical
 JW> of Spanish grenache?)

 ML> It should mellow out over a few years or even in the glass.
 ML> Interestingly, French Grenaches tend not to be overextracted.

It did improve in the glass over time but I was still underwhelmed
by it.

 JW> duck confit in phyllo (+) chocolate port sauce.

 ML> Yurka. People are fond of pairing duck with sweet sauces, but at
 ML> least usually the sweet sauce has some acid in it: the a l'orange
 ML> treatment is typical.

I like Duck a l'Orange very much but have often had overly sweet
versions in restaurants. That confit in phyllo would have been
nicely accented by a Calvados, cider and cider vinegar coulis.

Still with Gribiche variations....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef Shank with Gribiche Sauce
 Categories: Sauces, Onion, Beef, Grill, Cheese
      Yield: 4 Servings
 
      1    Whole beef shank
           Water (as needed)
      1    Onion
      1    Carrot
      1    Bouquet garni (1 leek,
           - parsley, thyme,
           - bay leaves, and celery
           - tied in a cheesecloth)
      1 ts Salt
    1/2 ts Pepper
    1/4 c  Olive oil
      8    Baby leeks; steamed
           GRIBICHE SAUCE:
      2 tb Dijon mustard
    1/2 c  Red wine vinegar
      2 c  Salad oil
      2 tb Shallots, finely chopped
      2 tb Chives, finely chopped
      2 tb Parsley, finely chopped
      4    Cornichons; finely chopped
      2 tb Capers
      2    Eggs, hard boiled; peeled,
           - and finely chopped
 
  In a large saucepot place the beef shank.  Add enough water to
  cover it completely.  Bring the water to a boil over high heat.
  Skim off any foam that rises to the top. Add the onion, carrot,
  bouquet garni, salt, and pepper.  Reduce the heat to low and
  simmer the beef for 6 to 8 hours, or until it is very tender.
  
  Remove the bone from the beef shank and discard it. Return the
  meat to the liquid and let it cool.
  
  Slice the beef into eight 3/8" thick medallions. Brush the
  medallions with the olive oil.  Grill them for 2 to 3 minutes on
  each side, or until they are nicely browned and heated through.
  
  On each of 4 individual serving plates place 2 of the medallions
  and 2 of the steamed baby leeks.  Place the Gribiche Sauce next to
  them.
  
  Gribiche Sauce: In a medium bowl place the Dijon mustard and the
  red wine vinegar.  Whisk them together so that they are well
  blended. While whisking constantly, slowly dribble in the oil. Add
  the remainder of the ingredients and whisk them in.
 
MMMMM
 

Cheers

YK Jim


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