Text 10053, 86 rader
Skriven 2014-02-19 07:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: unrare experiences 227
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 DD> I can count the times I have had duck on my fingers with some left
 DD> over. The first time was probably the most memorable - I went two out
 DD> of three falls with a roast duckling in orange sauce in a dining car on
 DD> the Twin  Cities Rocket back in 1956. 

One roast duckling? It should have lost in short order, unless
it was grossly overroasted. Or I suppose underroasted.

 DD> Rare/bloody chicken just puts me off - mostly it's a texture thing as 
 DD> well as being hard for me to gnaw away from the bone - a problem I
 DD> don't have with "properly done" fowl.

I figured likely a texture issue, as the flavor is no bloodier
than rare anything else. Gnawing away from the bone poses no
problem for me, because I enjoy the atavistic experience once in
a while; there is one inch-long muscle with a tendon attached
that is singularly difficult to separate from the bone, but if
you grab with whatever teeth you have and pull upward toward
the thigh joint, success is generally possible.

 I prefer that pork be at least
 DD> medium  rare ... but, if it's a bit less done than that it doesn't put
 DD> me off  all that much. And I certainly don't want it (nor beef)
 DD> well-done (that  is dry and tough as old boot leather)

Last night's dinner was the Tuesday unadvertised special at
the Century House (which you might remember from echo picnics
past) - prime rib, bone-in cut, about 20 oz of meat, $13.95.
I asked for the rarest piece available, and it was medium-rare
to medium (unevenly cooked), quite tasty, enough but not too
much fat. I ate around the gray-pink part and left a quarter
pound for my dining companion, who'd had the lamb shank, quite
decent, but spiced in a middle eastern way this time with
sweet spices especially cinnamon (last time we had it it was
a standard brownish gravy flecked with tomatoes). Delmonico
potatoes for her, pilaf for me. Roasted garlic cauliflower
for both, surprisingly palatable as real butter was used. $50
including tax, tip, and 1 1/2 beers each (the bartender poured
two half beers for our seconds, above and beyond).

Dirty Steak with Hot Fanny Sauce
cat: dirty, beef
servings: 6

h - for the sauce
1 green pepper
1/2 c sugar
3 c onions, finely chopped
2 ts jalapeno chile, minced
2 c chicken broth
3/4 ts salt
1 Tb dry sherry
1/4 c red wine vinegar
h - for the beef
6 ribeye steaks (12 oz ea)
s, p

Heat broiler, or prepare grill. Broil or grill green pepper
turning occasionally until charred all over (10-15 min).
Place in paper or plastic bag until just cool enough to
handle. When the green pepper is cooled remove the skin,
seeds, and membranes. Coarsely chop. Reserve half of the
pepper for another use and transfer the other half of the
chopped pepper into a blender with the vinegar and Hot Fanny
Sauce. Blend together until smooth. Transfer all to a clean
saucepan.
 
Hot Fanny Sauce. Heat sugar in a large saucepan over medium
heat stirring frequently until caramelized and the color is
a deep-amber (6-8 min). Stir in onions and jalapeno. Stir
mixture occasionally over medium-high heat until onions are
very soft and browned (10-20 min). Stir in chicken broth
and salt. Bring to a boil. Boil until reduced to about 2 c
(approximately 15 min). Stir in sherry and cook for 1 min.

Sprinkle six 12 oz ribeye steaks, 1 1/4" thick with salt
and freshly ground pepper. Broil or grill 4 to 5 min per
side for medium-rare. Let stand 10 min. Cut across the grain
into 1/4" slices and arrange on platters. Serve with sauce.

Kansas City Steak Co,


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