Text 14565, 88 rader
Skriven 2011-08-11 00:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: tastes like chicken
===========================
-=> Quoting Hap Newsom to Ruth Haffly <=-

 HN> "tasting like" chicken. Everyone knows what
 HN> chicken tastes like...well except for vegetarians
 HN> I guess (grin).
 HN> I suppose then you'd have to say it
 HN> tastes like Tofu?

And then skinless, boneless chicken breast is the tofu of the meat
world.

 HN> she had her third (of four)
 HN> infusion this week. She's still holding
 HN> her own!

That's good. The treatments knock most people right out.

 HN> just a mean spirited woman and had nothing
 HN> nice to say about anyone or anything...
 HN> I'd think the experience of having cancer
 HN> would give someone a bit of a more 
 HN> understanding

Perhaps the cancer made her meaner?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Steak With Anchovy Butter
Categories: Beef, anchovy, sauces
  Servings: 4

      2 lb steak, room temp
           kosher salt
      1    clove garlic, chopped
      3    anchovy fillets, soaked in
           water for
     15    minutes
    1/8 ts kosher salt
      1 ts olive oil
      2 TB coarsely chopped flat leaf
           parsley
      1    stick unsalted butter
           freshly cracked black
           pepper
      1 TB canola oil

Sprinkle the steaks generously with kosher salt and set aside for at
least 40 minutes for them to come to room temperature and absorb the
salt (if time does not permit, don't salt them until just before
cooking).

Combine the garlic, anchovies, salt, and olive oil in a mortar and
pestle and mash to a smooth paste (or mince the ingredients together
on a cutting board, mashing with the side of a knife to create a
paste). Add the parsley and grind with the pestle until
well-combined with the garlic and anchovies. Mix in the butter and a
few grinds of black pepper.

Pat the steaks very dry with paper towels. Prepare a hot grill and
rub oil onto the grates (or heat the oil in a large, heavy skillet
with ample room for the steaks over high heat until smoking). Cook
the steaks for 3-5 minutes per side for medium-rare, depending on
thickness.

Remove the steaks from the grill or pan and immediately spoon the
butter over them. After letting them rest for 5-7 minutes, slice and
serve.

Posted by Blake Royer
From: Mark Peel, New Classic Family Dinners

  From: Serious Eats                    
 
MMMMM-------------------------------------------------






Cheers

YK Jim


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