Text 16745, 103 rader
Skriven 2011-10-19 20:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Vacation
================
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> The sandwiches were pretty ordinary. Nevertheless, we did not
 DS> go hungry on the trip. There were a few decent meals, and a few
 DS> very good meals.

That's good to hear; I guess we'll get all the details in due
course.

 DS> company does not focus on quality dining.  Many of their customers
 DS> are retired mid-western farmers who are strict meat & potatoes people,
 DS> not very adventurous.

I know that crowd. I grew up with them in rural Ontario. Everyone
was of Irish or Scottish ancestry, with a small sprinkling of
fully assimilated Poles and Germans. They never tried anything their
grandmothers were unfamiliar with. So they ate a lot of beef,
pork and chicken but not organ meat or seafood, bread and potatoes
but not pasta or rice and vegetables and fruit from their own farm.
No cheeses other than Cheddar, no drinks (men only!) other than beer
and rye. I met them again in small town Alberta but many there were
Ukrainian or Mennonite so one got all the above plus perogies and
kraut (and better sausages).

 DS> I chose the prime rib and wrote (RARE) / pink all the way
 DS> through.  The lady sitting across me (from Texas) could hardly
 DS> bear to look at it

And I know that attitude too. Right in my own family. You would
think that a bunch of Indians whose fathers and grandfathers ate
steaming warm raw liver when hunting would like their steaks rare
rather than very well done and worse, but no. Everyone of my BILs
completely wreck steak on a grill.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Rib-Eye Steaks with Roasted Peppers
 Categories: Beef, Steak, Grill, Ribs, Chilies
      Yield: 8 Servings
 
    2/3 c  Olive oil
      2 tb Minced fresh thyme
      2 tb Minced fresh savory or
      2 ts Dried
      4 ts Mashed anchovy fillets
      4    14  to 16-ounce rib-eye
           Steaks; 1 1/2-inches thick
           Trimmed of excess fat
      3    Red bell peppers
      3    Yellow bell peppers
      2    Green bell peppers
      4    Garlic cloves, minced
      2 tb Minced fresh parsley
 
  Whisk 1/3 cup oil, thyme, savory and 2 teaspoons anchovies in
  13x9x2-inch glass dish to blend. Add steaks; turn to coat. Let
  stand at room temperature 1 hour, or cover and refrigerate
  overnight.
  
  Char all peppers over gas flame, in broiler or on barbecue until
  blackened on all sides. Enclose peppers in paper bag 10 minutes.
  Peel, seed and cut peppers into 1/2-inch-wide strips. Mix 1/3 cup
  oil, 2 teaspoons anchovies and garlic in large bowl to blend. Add
  peppers. Season with salt and pepper. (Can be made 1 day ahead.
  Cover and chill. Bring peppers to room temperature before
  continuing.)
  
  Prepare barbecue (medium-high heat). Remove steaks from marinade;
  pat dry. Sprinkle steaks with salt and pepper. Grill steaks to
  desired doneness, about 6 minutes per side for medium-rare.
  Transfer to cutting board. Let stand 5 minutes.
  
  Cut steaks diagonally into thin slices. Divide meat among plates.
  Spoon peppers next to meat. Pour any juices from cutting board
  over peppers. Sprinkle with parsley and serve.
  
  Uncork a Gamay Beaujolais to go with this menu, or here's a nice
  alcohol-free alternative: cranberry juice and sparkling water with
  a spritz of fresh lime juice. Serve grilled slices of French bread
  or the Baked Baguette with Lemon-Garlic Butter to soak up the rich
  juices from the steaks and peppers.
  
  Recipe by: Epicurious
  Bon Appetit August 1999
  From: Greg And Carol Swindell
 
MMMMM






Cheers

YK Jim


... Steak flavor chips?  WHAT SORCERY IS THIS???

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