Text 17695, 133 rader
Skriven 2014-10-03 18:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: A surreal steak bomb 48
===============================
 ML> This, by the way, is not a steak bomb, which has to be
 ML> in a torpedo roll - that's the point. Plus under 3 oz
 ML> of meat in the sandwich, well, that's pretty cheap.
 JW> This just in ...

Thanks, I think.

 JW> Title: The Steak Bomb part 1
 JW> Categories: Sandwiches, Beef, Steak, Sausage, Cheese
 JW> Servings: 4
 JW> 1    whole Beef Flap steak (about
 JW> 3 lb 8 ounces)

Even with the dubious procedures to follow, that errs in
the direction of generosity almost as much as the other one
did in parsimony. By my eyeball, I see a steak bomb offering
6-8 oz of meat a serving, not the < 3 oz of the other recipe
or the 12-odd of this one (allowing for trimming).

 JW> 1    head of garlic, peeled
 JW> 50 g  soy sauce
 JW> 75 g  fish sauce
 JW> 150 g  dry white wine
 JW> 10 g  smoked paprika

Sort of umami overload here?

 JW> FOR THE BEEF-FAT OIL:
 JW> Reserved Beef Fat and Trim
 JW> (from above)

I should have crowed about this procedure decades ago (I've
been doing it nearly 50 years); I'd be famouser than I am,
though not necessarily richer.

 JW> FOR THE CHEESE-AND-SALAMI

Rather recherche, non?

 JW> Soft Bread Salami Rolls,

And what are these - the idea is intriguing, but I bet the
shape is wrong.

 JW> For the Steak: Set steak on cutting board and remove any fat, silver
 JW> skin, or unsightly pieces of meat. Reserve beef and fat trimmings.

"Unsightly pieces of meat." Interesting concept.
For me unsightly meat is overcooked meat, and even
that, see below, if the osmazome is allowed to
develop, can be delicious.

 JW> For the Beef-Fat Oil: Combine reserved beef fat and trimmings and
 JW> olive oil in a medium pot set over medium heat. Let mixture come to
 JW> a simmer and reduce heat to low. Cook, stirring occasionally, until
 JW> fat renders and beef browns, about 1 hour. Remove from heat and
 JW> strain through a strainer set over a heat-proof bowl. Discard fat
 JW> and trimming solids and reserve rendered fat.

[horror] They're throwing out the best part.

 JW> Add peppers, onions, and salt to a large pot. Stir in sauce and cook
 JW> over medium-low heat, stirring occasionally, until peppers and
 JW> onions are soft and tender, about 45 minutes. Set aside.

I'd do a light brown first rather than throwing them
in raw and leaving them to their own devices.

 JW> For the Cheese-and-Salami Crisps: Meanwhile, preheat an electric
 JW> griddle to 300 F or set a cast iron skillet on a stovetop over
 JW> medium-high heat. Arrange 3 slices of salami together on griddle or
 JW> in skillet and top with a slice of provolone. Cook until top is
 JW> melted and the bottom is caramelized. Transfer to a stainless steel
 JW> rack set over a baking sheet to cool and repeat with remaining
 JW> salami and cheese. Cut each crisp into thirds.

Better I think would be to flip the things and let the
cheese cook a little. Make them truer to the name if
nothing else.

 JW> Place a generous spoonful of peppers and onions on bottom half of
 JW> each roll. Add a small spoonful of charred scallions. Arrange steak
 JW> on top. Top each mound of steak with a Cheese-and-Salami Crisp and
 JW> cover with the top half of the roll. Serve immediately.

I can see someone cutely cocking the top half of the roll
to make a sculpture thing and presenting it in
that silly Michelin-starry-eyes way.

 JW> From: Serious Eats

When do serious eats become pretentious eats?

Pizza Ebraica
categories: Jewish, Roman, holiday, break fast, starch
yield: 1

3/4 c extra-virgin olive oil
1 lg egg white
4 1/4 c all-purpose flour
1/2 ts fine table salt
1 c granulated sugar
3/4 c dark raisins - soaked 10 min in
1 c sweet wine (sub purple grape juice)
1 c whole almonds, with skins
1/2 c dried apricots, chopped
1/2 c pine nuts
1/4 c dried cranberries, chopped
1/2 c golden raisins

Preheat oven to 400F. Line large rimmed baking sheet
with parchment paper or a silpat (parchment paper
will give a crunchier bottom).

Combine olive oil, egg white, flour, salt, and sugar in
mixing bowl and stir. The mixture will form very dry
crumbs. Add soaked dark raisins and wine and mix with
a wooden spoon or your hands. Add fruit and nuts (may
substitute what is at hand) and mix with your hands
until combined. Dump onto prepared baking sheet and
shape into an oval or rectangle almost the size of
baking sheet. Smooth the top down.

Bake 25 to 35 min, or until browned and firm. Let cool
in pan on wire rack. To serve, break into pieces or cut
into squares. Store in an airtight tin at room temp
for up to 5 days, if it lasts that long.

Paula Shoyer, The Holiday Kosher Baker via Pittsburgh Post-Gazette

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)