Text 25799, 101 rader
Skriven 2009-07-10 03:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: steak 810
=================
 RH> Yes, I guess it would depend a lot on the surroundings.  We ate at a
 RH> Ponderosa in Florence, KY last week.  As usual, I asked for my steak
 RH> to be done meduim, Steve asked for rare.  They were done to that order
 RH> on one end; the other end was definately shaded upward.  Not the
 RH> greatest steaks in the world but at the price we paid (senior
 RH> discoount) and location, it was about right. (G)  Definately not like
 RH> the Stuart Anderson's we had in HI tho; those were really good!

That's another danger with thin-cut steaks - any unevenness shows
extra in the cooking. Which is part of the reason for the custom of
ordering one big steak for two rather than two little ones (assuming
both diners like similar degrees of doneness). Hey, did you know
that Stuart Anderson is bankrupt? Still operating though, as are
so many Chapter 11 companies.

 RH> In Las Vegas, the
 ML> food was bad, though, the steak dry and tasteless though rare, and
 ML> I almost said, I changed my mind, I'll take that butter after all.
 RH> Probably figured you were in the city for other than eating purposes.
 ML> That should be irrelevant, though you may be right.
 RH> It should be irrelevant but that doesn't mean it is.  Some people come
 RH> to the city for purposes other than losing money.  We go to visit our
 RH> grand kids. (G)

Vegas was one of the places I used to go on a lark when I needed to
top up my frequent flyer account. The odd thing is that if you get
near a bonus threshold, it almost pays just to take a trip of a
couple thousand miles to get the additional perks. I'm thinking of
taking a cheap trip to Singapore this fall (in addition to my annual
trip there), because for $1400 I get $1600 in benefits - long story,
but it's deferred cost to the airline but $1400 in ready cash; plus
half of these benefits are good only if I buy additional tickets
next year ... . So if I endanger my cash flow for the well-being
of United's, I get some vig out of that.

Anyhow, Las Vegas was cheap - I didn't need a hotel, as I would
stay up all night; it was temperate at night but with lots of
A/Ced places to duck into during the day; plus the food was
generally pretty good and reasonable in price (which is what
sucked me in to Ruth's Chris - I thought, with this competition,
what could be bad? but I was optimistic). And back in those days
I swear that the convention bureau or someone was subsidizing the
airfares, they were so low.
 
 ML> I have never had an improperly cooked steak at Texas Roadhouse,
 ML> which I was introuced to by Clean Dave some years ago.
 RH> We've never had a bad one there either. And, now that I remember to
 RH> ask for no egg on my tossed salad, I'm a happy camper with that and a
 RH> baked potato (no sour cream, extra butter on the side) as sides to a
 RH> good piece of meat.
 
I suppose I should remember to ask for my chili without the darn
grated cheese on top as well. My standard order was (as you know
but others may not, 2 sides come with the full meals) a sirloin,
either the NY strip or the shell, which costs $2 less and is about
$3 less good, but when you're short you're short; chili as the
first side, to be served as an appetizer; and chili as the second
side, served with the meat.

 RH> Sigh!  When we got back from our trip & picked up mail, there was a
 RH> note from the Brio manager with 2 $25. coupons enclosed.  Don't know
 RH> when we'll use them but they're good for a year.

Will you go there con brio, or do you think it's a Brio con?

Brio Tuscan Grill Steak Bruschetta
cat: tastealike, starter
yield: 4

4 halves Ciabatta bread
- brushed with oil and garlic and toasted
1 oz gorgonzola dolce
2 oz beef tenderloin, seasoned and grilled
- (just to sear the outer surface), chilled and sliced
4 ts charred tomato relish
1 drizzle balsamic glaze
1/4 oz fresh arugula
1/3 oz fresh fennel, shaved thin and stored in cold water
1 ts Tuscan Italian dressing
Salt and pepper to season
1 ts Parmigiano-Reggiano cheese, grated
1 drizzle Extra virgin olive oil
Fresh Ground Pepper

Top each piece of bread with 1/4 oz of gorgonzola (spread with your
finger), a 1/2 oz slice of steak and 1 ts of charred tomato relish.

Bake at 400F for 8-10 min, or until the bread is crispy and the 
ingredients are hot.

In a small mixing bowl, combine the arugula, fennel (drain the water),
Tuscan Italian dressing, and a pinch of salt and pepper.

Remove the bruschetta from the oven, add a drizzle of balsamic and top
with the arugula mixture.

Garnish with the Reggiano cheese, olive oil, and black pepper.

recipesecrets.com
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