Text 2733, 79 rader
Skriven 2008-02-18 23:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Pork and pork 865
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> thinking about it, I figure it would do better to mash the
 ML> leaves with the garlic and stuff the paste into the meat.

Hmmm!

 ML> Or lots of thyme and a little sage?

Hmmmm!

 JW> We use a locally made seasoned salt called Back Eddy Spice, made by
 JW> the Back Eddy Steak House in Hay River and well known locally. It
 JW> has lots of black pepper, coriander and mustard seed in the mix and
 JW> we like it a lot.

 ML> Essentially a pastrami seasoning, then.

Similar to Montreal Steak Spice.

 JW> Peameal bacon is a unique Canadian meat, pickled but unsmoked

 ML> I presume this means brined?

Yes.

 ML> Baked beans for breakfast. Just like New England.

We do it too.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Kettle Pepper Steak
 Categories: Beef
      Yield: 2 servings
 
    1/4 c  Butter
      2    Cloves garlic
      4    Green peppers cut in 1
    1/2    -inch squares
    1/2 lb Mushrooms; sliced
           Salt and pepper
    1/2 ts Dried oregano
      1 lb Beef tenderloin cut in
      2    Inch squares; 1/4-inch
           Thick
    1/4 c  Vegetable oil
    1/2 ts Sauterne wine
      1 c  Tomato sauce
      2    Tomatoes cut in large
           Pieces
 
  In butter in large saute pan, saute garlic, bell peppers and
  mushrooms 2 or 3 minutes or until peppers are crisp-tender. Turn
  often to prevent browning. Add1 teaspoon salt, 1/2 teaspoon pepper
  and the oregano. Remove from heat; set aside to keep warm. In
  cast-iron pan, saute meat in oil. Cook 2-3 minutes on each side
  over medium-high heat until brown. Add salt and pepper to taste.
  Pour off oil, add wine and tomato sauce. Cover and steam about 5
  minutes, turning several times. Combine meat and vegetable
  mixtures and cook over medium heat just until heated through,
  turning several times Do not overcook. Add tomatoes and serve
  immediately over rice pilaf or garlic buttered pasta.

  Recipe by: Black Kettle
  
  From: Aquasea221To: Mastercook Recipes (Mailing List)
 
MMMMM

Cheers

YK Jim


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