Text 22228, 92 rader
Skriven 2009-03-22 13:38:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: meat markets
========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> All of our "pure" meat markets and abbatoirs have folded their
 DD> tents.

 JW> In our town of 20,000 we have one and it is thriving. They must deal
 JW> with primals, not carcasses or sides but have good quality, custom
 JW> cutting and a great sausage maker (he's German). They also handle a
 JW> lot of game. They charge by the pound for that service for the
 JW> hunter's own consumption but not if the meat is donated to the food
 JW> bank or Sally Ann hostel.

That's pretty much the practice of most of the game processors. Except
Humphry's where if you agree to a 50/50 split with a charity supplier there is
no charge.

Our best sausage maker is an Irishman.   Bv)=   I don't think nationality or
ethnic background has a lot to do with it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grass-Fed Steaks W/Kalamata-Olive Chimichurri
 Categories: Beef, Sauces, Chilies
      Yield: 6 servings
 
      3 tb Fruity olive oil; divided
      4 cl Garlic; 2 thin sliced, 2
           - pressed
    1/4 ts Dried crushed red pepper
      1    Bay leaf; fresh, broken in
           - half
    1/3 c  Fine chopped shallots
    1/4 c  Fine chopped fresh Italian
           - parsley
      2 tb Fine chopped pitted Kalamata
           - olives
      2 tb Red wine vinegar
      2 tb Water
      2    (14 to 16 oz) 2" thick
           - grass-fed New York strip
           - steaks
      2 ts Paprika
      1 ts Coarse kosher salt
    1/4 ts Cayenne pepper
 
  Chimichurri, the traditional accompaniment for steak in
  Argentina, is an olive oil-based sauce with vinegar, parsley,
  and other seasonings. In Argentina, cattle are grass-fed, and
  the vinegary relish complements the herbal beef beautifully.
  The meat is very lean, so it's best rare.
  
  Heat 2 tablespoons oil in heavy medium skillet over medium
  heat. Add sliced garlic, red pepper, and bay leaf. Stir
  until fragrant, about 1 minute. Add shallots and sauté until
  just translucent, about 2 minutes. Remove from heat; stir
  in parsley, olives, and vinegar. Add 1 tablespoon water. Add
  more water by teaspoonfuls to thin as needed. Season chimichurri
  with salt and pepper.
  
  DO AHEAD: Can be made 2 hours ahead. Let stand atroom temp.
  
  Rub steaks with 1 tablespoon oil and pressed garlic. Sprinkle
  both sides of each steak with 1/2 ts paprika, 1/4 ts coarse
  salt, cayenne, and generous amount of black pepper.
  
  Let stand at room temperature 30 minutes or up to 2 hours.
  
  Preheat oven to 400°F. Brush heavy very large oven-proof
  skillet (preferably cast-iron) with oil. Heat over high heat
  until almost smoking. Add steaks. Cook until browned, about
  5 minutes. Turn steaks and transfer skillet to oven. Roast
  until instant-read thermometer inserted horizontally into
  steaks registers 110°F to115°F for rare, about 10 minutes.
  
  Let steaks rest 5 minutes. Thinly slice crosswise. Spoon
  chimichurri over.
  
  Bon Appétit | February 2009
  
  by Jeanne Thiel Kelley
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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