Text 26190, 116 rader
Skriven 2009-07-19 12:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: hard and soft 860
=============================
-=> Quoting Michael Loo to Dave Drum <=-

 DD> "when you're half stiff everything is all right"

 ML> Nah, just ask the girl.
   
[g]

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     Title: The Ultimate Steak Sandwich By Tyler Florence
Categories: Sandwcishes, Beef, Steak, Cheese
  Servings: 6

           GRUYERE BECHAMEL:
    1/2    stick unsalted butter
      3    heaping tablespoons
           all-purpose flour
      2 c  whole milk
      2 c  grated Gruyere
           Kosher salt and freshly
           ground black pepper
      1 TB prepared horseradish
           ARUGULA MAYONNAISE:
      1 bn baby arugula
    1/2    lemon; juiced
           Kosher salt and freshly
           ground black pepper
    1/2 c  mayonnaise
           STEAK SANDWICH:
     12    soft hoagie rolls
           Extra-virgin olive oil
  1 1/2 lb rib-eye; finely sliced
           Kosher salt and freshly
           ground black pepper
      1    recipe Fennel Slaw; recipe
           follows

Make the bechamel cheese sauce: Melt the butter in a saucepan over  
medium heat. Add the flour and stir constantly to incorporate - you
do not want any color. Gradually pour in the milk as you stir, and
whisk out any lumps. As the mixture thickens up continue to stir
until it reaches a boil - this ensures the flour is cooked
completely. Dump in the cheese and stir for another minute until the
cheese is completely melted. Stir in the horseradish and season with
salt and pepper, then set aside to keep warm. Make arugula
mayonnaise: Put arugula in a food processor with the lemon juice and
salt and pepper. Top with mayonnaise and process until well
combined. Give it a taste and adjust seasoning if required.

Prepare the steak: Take the finely sliced steak and shingle it out  
into 2 portions on a clean cutting board lined with parchment. Put
the shingled meat between 2 pieces of plastic wrap and pound out
using either a saute pan or a meat mallet. After first pounding,
remove the plastic wrap, fold in the edges, replace plastic and
pound the meat some more. Store wrapped in plastic in the
refrigerator. Now the meat is ready when you want to cook it.

Heat a large, flat grill-pan over medium heat. Split hoagie rolls in  
half, drizzle with olive oil and place onto griddle.

Take the meat out of the refrigerator. Peel off 1 side of the
plastic wrap and season with salt and pepper. Put this side down in
the pan and then quickly peel off the other side of the plastic wrap
and season again. Cook slowly in the pan until juicy and tender and
just past pink in color. Turn the meat over and then fold with some
of the cheese sauce.

To serve, smear each half of the roll with arugula mayonnaise. Top
the bottom with the steak and cheese, then lay a scoop of fennel
slaw over the top.
   
  From: Terry Pogue To: Foodwine        
 
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     Title: Fennel Slaw By Tyler Florence
Categories: Salads
  Servings: 4

      1 lg fennel bulb, fronds removed
           and halved
    1/2    lemon, juiced
    1/2 c  mayonnaise
      3    heaping tablespoons sour
           cream
      1    bag coleslaw mix
      2 TB chopped fresh tarragon
           leaves
      2 TB chopped fresh flat-leaf
           parsley
      1 TB extra-virgin olive oil
           Kosher salt and freshly
           ground black pepper

Finely slice fennel using a mandoline, or the grater attachment on  
your food processor. In a large mixing bowl combine the lemon juice,  
mayonnaise, and sour cream and stir to combine. Add the finely
sliced fennel and coleslaw mix, herbs, and olive oil and fold
together. Season with salt and pepper.
   
  From: Terry Pogue To: Foodwine        
 
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Cheers

YK Jim


... The rich get ice in the summer; the poor in winter.

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