Text 6473, 97 rader
Skriven 2008-05-03 20:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Steaks
==================
-=> Quoting Dale Shipp to Michael Loo <=-

 HN> I can't remember the last time I saw
 HN> porterhouse or T bone on a menu! 
 
Most places, including the chains, don't cut meat on the premises or
have a custom butcher as a supplier. They get boxes of frozen
pre-cut boneless steaks, in the name of economy.

 ML> I guess dealing with cooking a steak with a bone in it
 ML> is too taxing for the kind of help they're getting these
 ML> days.

That too.

 ML> I've actually seen porterhouses on menus, but the
 ML> cost is prohibitive: when a strip is 1.25/oz, a porterhouse
 ML> runs about 2./oz, and that's counting the bone.

You need to seek out rural mom and pop places and highway truck
stops in rural beef country where t-bones are a buck an ounce.

 DS> We went to the Double T diner (Rt. 40, north of Columbia) tonight.
 DS> They have porterhouse steak on the menu.   As I recall, it claims to
 DS> be 16 ounce or more and is priced at about $16.   As I also recall
 DS> from a previous visit, it was thin, over cooked and without much
 DS> flavor.

I had two cheap t-bones on the road the last time I went to Alberta.
Both were overcooked and too thin but they were dirt cheap. At least
the guy at the second place told me I could have a double thick
steak for $16 instead of $8 if I came back the next day. Sadly I was
en route or I would have taken him up on it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caribou Tenderloin Steak with Chanterelle Mushrooms
 Categories: Wild, Venison, Steak, Mushrooms
      Yield: 4 Servings
 
      4    Caribou tenderloin steaks;
      6 oz each, about 3/4  inch thick
      1 tb Vegetable oil
      1 tb Butter
    2/3 c  Rich beef stock
    1/2 c  Dry white French vermouth
    1/4 ts Salt
    1/8 ts Freshly ground black pepper
      1 ts Freshly squeezed lemon
           Juice
      2 tb Finely chopped fresh
           Tarragon leaves
      1 c  Cooked chanterelles
           COOKED CHANTERELLES:
    3/8 lb Chanterelles
           Freshly ground black pepper
      2 tb Butter
      1 sm Minced shallot
    1/4 ts Salt
    1/2 ts Chopped fresh tarragon
 
  Cook the mushrooms: Carefully remove any dirt from them with a
  soft-bristled brush. Melt butter in a 12 inch skillet over low
  heat. Add the mushrooms, salt, and a few grindings of black
  pepper. Toss to coat the mushrooms with the butter and cover the
  pan. Cook slowly, stirring occasionally, until the mushrooms are
  tender but have a slightly firmness, about 15 minutes. Stir in
  shallot and tarragon. Cook, covered, 5 more minutes. The mushrooms
  should be lightly browned with no juice remaining in the pan.

  Pat the caribou steaks with paper towels. Heat the oil in a large
  nonstick skillet over medium high heat, add the steaks and cook 2
  minutes on each side for medium rare. Transfer to a plate; cover
  and keep warm. Pour off fat in the skillet and return to the pan
  to medium high heat. Add the butter, and after it has melted, stir
  in the chanterelles. When the mushrooms are hot, pour in the stock
  and vermouth. Cook at a brisk boil, stirring occasionally, until
  the liquid has reduced by half and is syrupy. Add the cream, salt,
  and pepper, and continue reducing for several minutes until the
  sauce has thickened and coats a metal spoon. Stir in the lemon
  juice. Stir in the tarragon and return the steaks back to the pan.
  Cook briefly just to heat through, while spooning the sauce and
  mushrooms over the meat. Serve immediately.
  
  From -  New Cooking from the Old West
  From: Hill8628
 
MMMMM

Cheers

YK Jim


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