Text 23054, 67 rader
Skriven 2015-01-17 22:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: steaks 53
=================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> I like a certain amount of variety, too...  but at least some of it
 NB> can happen at home...

 But if you lived in a steak house? That was the original premise.

 ML>> I could live in such a place.

 NB> one in Mendon that I drive by that claims to be a steakhouse,
 NB> seafood, and Italian restaurant

That's a common theme among upscale Italian places that don't want to
be known as just a pasta or pizza place.
                                          
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boccone's Steak Valpolicella
 Categories: Beef, Steak, Italian, Wine, Grill
      Yield: 1 Servings
 
      6 oz Tenderloin steak
           SAUCE:
      1 tb Olive oil
      2 oz Fresh mushrooms; sliced
    2/3 ts Minced garlic
      1 pn Salt
      1 pn Black pepper
      3 oz Valpolicella wine
      2 tb Water
      2 tb Butter
    1/2 tb A thin water and flour
           Mixture for thickening
    1/4 c  Marinara sauce
 
  Grill steak until cooked to your preference.  While steak is
  cooking, make the sauce. Put olive oil in skillet over high heat.
  Add mushrooms, garlic, salt and pepper and cook briefly until
  garlic is lightly browned. Add wine and cook for 3 minutes,
  stirring frequently. Add water and cook for 1 minute more.

  Add the butter and stir until melted. Add the flour mixture and
  stir constantly to prevent sticking; whisk in marinara sauce and
  cook briefly until sauce has attained desired consistency. Place
  steak on a warmed plate and pour sauce over top.
  
  The sauce is versatile, too, as it works well with both chicken
  and steak.

  Recipe by: Al and Mary Helen DiLiberto, owners Boccone's Italian
  Cafe and Pizzeria in San Antonio, Texas.
  
  Source: Chefs' Secrets, San Antonio Express-News
  
  Posted by: Tommy & Luann Boggus
 
MMMMM


YK Jim


... Kombucha: letting food and liquid rot before you eat it.

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