Text 7246, 102 rader
Skriven 2008-05-17 07:32:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: The Way It Goes - First Y
=================================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Speaking of ribs - did  I mention that the Corky's where you and I had
 DD> dinner after your Beardstown Recital has been shuttered. The management

 ML> A bit of a loss, that, as the food was decent, and the ribs came with
 ML> dry rub - better than at Corky's in the Memphis airport, where they
 ML> serve the stuff with the sweet sauce already on it.

Eeeeeewwwww. Their sauce as I remember it was pretty sucky. Of course if that's
what people will buy .....

 ML> Anything become of that opera house?

I'm lost. Refresh my memory, please.

 DD> blamed it on residual effects from the tornadoes cutting down on their

 ML> The Drumstick came in once too often for AYCE, perhaps.

Once with you and a couple of other times. Not enough to hurt them. Although,
you and I piled up a fair amount of sucked clean bones.

 DD> trade from the nearby hotels. But, I have not noticed any lack of cars
 DD> in the parking lots of the hotels - so, I dunno. Fact is, they be
 DD> closed and Hicory River Smokehouse "Real Texas BBQ" is a poor
 DD> substitute. Although their brisket is OK.

 ML> As well it should be. Texas BBQ is brisket and hot links.

I do like good smoked brisket. Theirs could be a lot better as I suspect from
the texture of the meat that it was par-boiled before hitting the smoker. To
get a real beer I had to get Dos Eqquis as all other "beer" on offer was
'lite'. Now, there's nothing wrong with Dos Eqquis ... but that being the only
fully leaded brewski of 12 on offer.


 ML> =

 ML> supposed to be a decent amount of lobster in them, too.
 DD> Yes, they were. My only quibble was the white bread hot dog roll. Had
 DD> it been on the type of roll that the one Burt ordered at the clam shack

 ML> The roll is a nullity. The lobster is all: in this case, the
 ML> etiolated city bread is quite appropriate. If you had a nice
 ML> crusty baguette or something, the lobster's distinctive texture
 ML> would have unwanted competition; likewise with flavor if you used
 ML> a robust wheat bread or a focaccia or something.

My objection to the hot-dog bun was that it was not substantial enough for the
(nice) load of Lobster. Perhaps had the bun been allowed to stale up a bit.
Or perhaps a nice neutral flat bread.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New York Steaks W/Boursin & Merlot Sauce
 Categories: Beef, Sauces, Wine
      Yield: 6 servings
 
      2 tb Olive oil, divided
      6    (9 to 10 oz ea) New York
           Steaks; trimmed (1" thick)
    1/2    (5.2-ounce pkg) Boursin or
           Other French garlic-and-herb
           Cheese; in 6 wedges
  1 1/2 c  Merlot
    1/4 c  Chilled butter; in sm
           Pieces
      2 ts Chopped fresh Italian
           Parsley
      2 ts Chopped fresh chives
           =PLUS=-
           Whole chives for garnish
 
  Heat 1 tablespoon oil in each of 2 heavy large skillets over
  medium-high heat. Sprinkle steaks with salt and pepper. Add
  3 steaks to each skillet; cook about 4 minutes per side for
  medium-rare. Transfer to platter; top each with 1 cheese
  wedge. Tent with foil to keep warm.
  
  Pour off drippings from 1 skillet; add wine to skillet and
  boil over high heat until reduced to generous 1/2 cup,
  scraping up browned bits, about 5 minutes. Remove from
  heat; add butter and stir until melted. Mix in parsley and
  chopped chives. Season with salt and pepper. Pour over
  steaks. Garnish with whole chives.
  
  Bon Appétit - Menus | January 2008
  
  Jill Silverman Hough
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 26 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "A time to plant, and a time to pluck up that which was planted."
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