Text 19882, 86 rader
Skriven 2009-01-19 22:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: echomail.com
========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> "Chargex" who I had never heard of until you brought it up. Turns out
 DD> that Visa was known as Bank Americard in USA before it morphed into
 DD> Visa. Chargex was the Canadian name.

And here I thought it was universal. How provincial of me!



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

     Title: The Steak Sandwich To End All Steak Sandwiches
Categories: Sandwiches, Beef, Steak, Mexican
  Servings: 1

      1    Crusty baguette
           Caramelized onions
           Cecina (Mexican dried salt
           beef)
           Creamed horseradish or
           strong mustard

"This sandwich will be sweet and moist from the onions, savory and
chewable thanks to the thoroughly cooked cecina, and as spicy as you
dare prepare."

What's true of a steak is not necessarily true of a steak sandwich.
I like my stand-alone steak bleeding rare and cut from the rib, but
slap that prime, pink flesh between two pieces of bread and I
struggle both to taste and to chew the thing. A steak sandwich is
the one time I want my meat thinly sliced and cooked through, to
break down fibers and build up flavor. 

Carne cecina, the salted, sun-dried beef traditional to central
Mexico, is my favorite taco filling at my local taquería. Yet,
despite living in a very Mexican part of Brooklyn, where cecina is
sold alongside cigarettes, I had always resisted buying the raw
ingredient. In its uncooked form, the meat has an off-putting,
greyish-brown cast; it seemed easier to pay somebody $2.25 to put it
in a taco for me. And then it occurred to me: Thin sheets of cecina,
with their intense, almost jerkylike flavor, would make one hell of
a steak sandwich. This one, I'd have to cook myself.

To make The Steak Sandwich to End All Steak Sandwiches, you will
need:

1. Good, crusty baguette, slit along one side, leaving a fine hinge.

2. Caramelized onions. I really do mean caramelized, so don't be
impatient. You want to get every last hint of sulfur out of those
onions, until they're limp, tangled and almost mahogany in color.
Towards the end of cooking, a splash of red wine vinegar and a
spoonful of sugar will make them sing. 

3. Cecina*, seared in very little oil until cooked through; no need
to season. The thinnest parts will be almost crisp, which might be
sacrilege for a ribeye but is just perfect for this cured, partially
dried cut. 

4. Creamed horseradish or good, strong mustard for spreading. To
assemble, stuff your condiment-smeared baguette with as much cecina
as you think you can handle, and the same amount again of
caramelized onions. The sandwich will be sweet and moist from the
onions, savory and chewable thanks to the thoroughly cooked cecina,
and as spicy as you dare prepare. 

* Mexican cecina is not to be confused with the cecina from Spain,
which is smoked, fully air-dried and quite similar to bresaola.

Posted by Michele Humes


  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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