Text 9381, 92 rader
Skriven 2008-06-23 08:33:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Chicken Fried Steak
===========================
-=> BURTON FORD wrote to BJöRN FORSSTRöM <=-

 BF> The "Beef cube steaks" below are not cubed pieces of steak.
 BF> I say this only because I don't know if you have "cube steak."
 BF> Cube steak is a cut of beef, usually top round or top sirloin,
 BF> tenderized by pounding the meat with a heavy cube of wood or
 BF> metal.  Now-a-days I guess they use some machine that kills
 BF> the steak with the "death of the thousand knives."

I have a hand-held version of the "death of the thousand knives" which looks
like a regular meat tenderiser with retractable spikes. But ....

My favourite method of "cubing" round steak is to start with a 1/4 to 1/2 inch
thick slab of beef. Using a sharp knife slice almost all the way through the
beef making cuts about 1/4 inch apart. Then turn the meat over and repeat the
cuts on the other side making this set of cuts perpendicular to the first set.

You will have to take a bit of care in handling the meat as it is now almost
"fall apart" stage. Using flour or crumbs and egg bread and fry the CFS in hot
oil in a cast iron skillet.

I picked up this technique right here on the echo from Kathy Pitts - several
years ago.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fettuccine With Nettle-Ricotta Pesto
 Categories: Pasta, Greens, Cheese
      Yield: 4 servings
 
     10 c  Nettles
      1 c  Olive oil
    3/4 c  + 2 tb pine nuts
      3 tb Chopped green garlic
           -=OR=-
      1 tb Chopped garlic clove
    1/4 c  Grated pecorino
      2 tb Grated Parmesan
    3/4 c  Ricotta cheese
           Salt
      6 tb Butter
      1 lb Fresh fettuccine
 
  If using the large wild nettles, take only the top 2 inches
  or the 4-leaf rosette. For the small, farm variety, use the
  top rosette and all of the bottom leaves (strip them off
  the stem). If you feel inclined and have plenty of nettles,
  make your own green pasta, using the nettles as you would
  spinach. It makes a brilliant green, highly-flavored pasta.
  The following recipe comes from Armando Maes, when he was
  at Rose Pistola in San Francisco.
  
  Blanch the nettles in 1 gallon of boiling, salted water for
  about 1 minute.
  
  Remove from water with a slotted spoon and put in a colander
  to drain. Let cool to room temperature. Roughly chop the
  nettles and squeeze them dry.
  
  Place the nettles in a blender or food processor. Add the
  oil, the 3/4 cup pine nuts and the garlic. Blend until well
  combined, about 30 seconds to 1 minute. Transfer to a bowl
  and fold in the pecorino, Parmesan and ricotta cheeses.
  
  Start bringing a large amount of salted water to a boil in
  a heavy pot for the pasta.
  
  Put slightly less than half of the pesto mixture in a large
  saucepan. Add the butter and about 1/4 cup of the pasta water,
  heat all ingredients till hot but not boiling.
  
  Cook the pasta for approximately 2 to 4 minutes. Pull pasta
  from the water and drop into the warmed pesto sauce, tossing
  for about 2 to 3 minutes. Serve garnished with the remaining
  2 tablespoons pine nuts.
  
  Store the remaining pesto in the refrigerator for up to 5 days
  or in the freezer for up to 2 months.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 24 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And now for the moment no one has been waiting for..." -- Hawkeye
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