Text 3529, 70 rader
Skriven 2008-03-07 23:51:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Steak 951
=====================
 -=> On 03-07-08  09:40,  Michael Loo <=-
 -=> spoke to Dale Shipp about Steak 951 <=-

 ML> coating. I've heard of just the sugar coating (preferably brown,
 ML> though sometimes people call for superfine), herbs + sugar,
 ML> salt + sugar, herbs + salt + sugar. I usually do my steaks in
 ML> cast iron and have tried the coating methods with mixed success
 ML> but prefer plain old plain old.

  Cast iron is second choice for us -- first is the grill on the deck
  when weather is suitable.
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kchuch or Tourlou Guevech (Armenian Lamb & Veggie Stew)
 Categories: Main dish, Lamb/mutton, Armenian, Casserole
      Yield: 6 Servings
 
      6 tb Butter
      1 c  Onion; finely chopped
      2 lb Boneless lean lamb cubes 1"
    1/2 c  Water
           Salt
    1/2 lb Green beans; tri
           MMed & 1/2ed
      2 md Zucchini; scraped
      1 md Eggplant; ste
           MMed & peeled
    1/4 lb Okra (optional)
      1 lb Boiling potatoes; peeled
      4 md Ripe tomatoes
      2    Green peppers; seeded etc
      4 tb Fresh mint or dill; chopped
      4 tb Parsley; chopped
           Freshly ground Black Pepper
  1 1/2 c  Hot water
 
  Cut lamb into 1 inch cubes, trim green beans and crosswise. Slice
  zucchinis (courgettes) 1 1/2 inches thick. Stem and peel eggplants
  (aubergines) in 2" cubes. Cut potatoes the same size, trim stem ends
  off okra (if used). Peel tomatoes, seed and slice 1/4 inch thick.
  Quarter green peppers and seed and derib them. In a heavy casserole,
  melt the butter over moderate heat. Add the onion and saute until
  soft but not browned, stirring frequently. Add the meat and continue
  to saute, turning to brown lightly and evenly on all sides. Add the
  water and salt and simmer 30 minutes or until meat is almost tender.
  Spread the green beans in a layer over the meat, then follow with
  layers of the zucchini, eggplant, okra (if used), potatoes, tomatoes
  and green peppers. Sprinkle with the mint, parsley, additional salt
  and pepper. Add the hot water and bring to the boil on top of the
  stove. Cover and bake in a pre-heated 350F oven 1 hour or until the
  meat and vegetables are tender and have absorbed most of the liquid
  in the casserole. serve with plain rice pilaff or plain cracked wheat
  pilaff.
  
  Recipe "The Cuisine of Armenia" Sonia Uvezian
    MMed IMH c/o LeMarYol  BBS Fido 2:324/151.4
  
  From: Ian Hoare                       Date: 07-22-99
  Cooking
 
MMMMM


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