Text 20081, 73 rader
Skriven 2009-01-26 00:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: cheeks
==============
-=> Quoting Michael Loo to Jim Weller <=-

 -=> Jim Weller said to Dave Drum <=-
 
 ML> I've never seen a whole
 ML> beef cheek except on the hoof ... my experience with
 ML> the cut has been in restaurants, where it's been
 ML> diced up and put in stews or in gelee or similar.
 
I think a whole cheek would be an excellent candidate for barbecuing
(ie: low and slow smoking, not grilling) or a braise.

 JW> Shucks, just ask for half a dozen McNuggets when they come in
 JW> batches of 6, 9 or 12 and watch their eyes glaze over.

 ML> Has anyone seen the Internet thing about the guy trying to
 ML> pay at Burger King with a $2 bill?

Yeah, it's hilarious (and <I shudder to think> quite possibly true).
 
 JW> Title: Chicken Under a Brick

 ML> "Pollo sotto mattone."                    

It's silly but it sounds tastier that way. [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Danielle Laroche's Roast Beef
 Categories: Beef, Wine, Onion
      Yield: 6 Servings
 
      1    Beef roast (Avoid cheaper;
           -less tender cuts)
    1/2 c  Unsalted butter
      2 ts Steak spice
      2 ts Dry mustard
      1 c  Dry red wine
      1 md Onion; thinly sliced
 
  Preheat oven to 450F.
  
  In a bowl, melt the butter. Blend in the steak spices and dry mustard.
  Place roast in a roasting pan and pour the melted butter mixture on
  top of the meat. Roast 15 minutes at 450F. Then turn oven down to
  425F and continue roasting for 15 minutes per pound (this will yield
  a medium-rare roast).
  
  Fifteen minutes before roasting time is up, pour the red wine into the
  roasting pan and add the onion slices around the meat.
  
  Let the roast rest at room temperature for about 10 minutes before
  slicing. Serve slices topped with pan gravy and onions.
  
  NOTES: The better the cut of meat, the better the results, so get
  the best beef roast that you can afford. You may add more onion
  slices if you like a lot of onions in the gravy.

  Recipe by: Danielle Laroche
  
  Posted to TNT Recipes Digest by "LAROSE, JOSEE"
 
MMMMM


Cheers

YK Jim


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