Text 11080, 97 rader
Skriven 2014-03-18 13:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Books and reading 342
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 -=> Dale Shipp said to Dave Drum <=-

 DS> As a side note to your comment, on one of our trips to Seattle, we went
 DS> to a Cajun restaurant near Pike Street market.  The chef there was
 DS> blind and deaf.  Many of the staff were also deaf.  It was pretty good
 DS> food. Next time we went back the restaurant was no longer there.
 DD> Did the chef play pinball as well? (ref the song by "The Who?"). How
 DD> did the staff communicate orders to be cooked to the chef? Being blind
 DD> only he could listen. Being deaf only - ASL or notepads would work.
 DD> But, both would seem to pose a HUGE problem.

Actually, when he started the restaurant he was not much more
blind than I am (i.e., fully functional but "vision impaired").
The restaurant folded up maybe 5 years ago because his blindness
was way more progressive than mine, and he just couldn't cope
any more. His name is Dan De(oh crap, I forgot - even though he
was a Cajun, his name sounded more Italian).

 DS> I'm not sure, but I think that I saw his assistant signing to him in
 DS> his palm.  Also not sure just how blind or deaf he was -- perhaps he
 DS> had a little bit of travel vision.
 DS> All I know for sure is that he prepared pretty good dishes!

I never ate his food but heard it was good, very much in the
Prudhomme school.

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

     Title: Cajun Prime Rib
Categories: Cajun, Beef
  Servings: 6

     10 lb Prime rib roast
    1/4 c  Black pepper
    1/4 c  Garlic powder
    1/4 c  Salt
      2    Onions; thinly sliced
           SEASONING MIX:
      1 TB Plus 1 tsp salt
      1 TB Plus 2 tsp white pepper
      1 TB Plus 2 tsp fennel seeds
      1 TB Plus 3/4 tsp black pepper
  2 1/2 ts Dry mustard
  2 1/2 ts Ground cayenne pepper

Remove fat cap off top of meat (butcher can do this for you) and save.
Place the roast, standing on the rib bones, in a very large roasting
pan.  Then with a knife make several dozen punctures through the silver
skin so seasoning can permeate meat.  Pour a very generous, even layer
of black pepper over the top of the meat (the pepper should completely
cover it); repeat with the garlic powder, then the salt, totally
covering the preceding layer.  Carefully arrange the onions in an even
layer on top so as not to knock off the seasoning.  Place the fat cap
back on top. Refrigerate 24 hours.

Bake ribs in a 550F oven until the fat is dark brown and crispy on top,
about 35 minutes.  Remove from oven and cool slightly.  Refrigerate
until well chilled, about 3 hours.  (this is done so the juices will
solidify and the steaks can be cooked rare.)  Remove fat cap and
discard.  With the blade of a large knife, scrape off the onions and as
much of the seasonings as possible and discard.  Then with a long knife,
slice between ribs into 6 steaks (4 will have bones); trim the cooked
surface of meat from the 2 pieces that were on the outside of the roast.
Season and cook in your favorite way for steaks.

TO BLACKEN THE STEAKS:  Combine the ingredients of the seasoning mix
thoroughly in a small bowl; you will have about 8 tablespoons.

Sprinkle the steaks generously and evenly on both sides with the mix.
using about 4 teaspoons on each steak and pressing it in with your
hands.

Heat a cast iron skillet over very high heat until it is beyond the
smoking stage and you see white ash on the skillet bottom--at least 10
minutes.  (The skillet cannot be too hot for this method.)  Place one
steak in the hot skillet (cook only one side at a time) and cook over a
very high heat until the underside starts to develop a heavy, black
crust, about 2 to 3 minutes.  Turn the steak over and cook until the
underside is crusted like the first, about 2 to 3 minutes more.

Repeat with the remaining steaks.  Serve each steak while piping hot.

(*NOTE*:  If you don't have a commercial hood vent over your stove, this
dish may smoke you out of the kitchen.  It's worth it!  But you can also
cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough
to "blacken" the steak properly.  If you have a smoke detector in your
house, you will be able to determine if it is working correctly.  This
is NOT a dish to prepare in an apartment building with a central fire
alarm system wired into your smoke detector.  It causes great
excitement!  Also, you can be guaranteed you will meet your landlord.)

Paul Prudhomme's Louisiana Kitchen

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