Text 24855, 75 rader
Skriven 2015-03-12 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: strange brew 326
========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> branded-generic domestic efforts such as Topco and Food Club,
 ML> which packaged what appear to have been surplus food from the
 ML> brand-name factories  [...]  better success might have been had
 ML> putting that same stuff into fancier packages and charging a higher
 ML> price - probably what they do with Williams-Sonoma and similar.

The best strategy of all is to make and label all three lines and so
have a greater overall market share. And a factory that can run
three shifts has lower overhead per unit of production.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pepper Venison Steaks With Pinot Noir Cherry Sauce
 Categories: Venison, Steaks, Wine, Fruit, Sauces
      Yield: 6 Servings
 
           FOR THE VENISON STEAKS:
      6    5 oz center-cut steaks
           -1 1/2 inches thick
           -from the top loin
      3 tb Cracked black peppercorns
           Kosher salt
      3 tb Corn oil
           FOR THE SAUCE:
      3 tb Minced shallots
      1 c  Pinot Noir
    3/4 c  Strong chicken stock
    1/3 c  Sun-dried cherries (soaked
           -in hot water until plump)
      9    Sprigs flat-leafed parsley,
           -stemmed and coarsely
           -chopped
      6 tb Unsalted butter
 
  Preparing the Venison: Pat the venison steaks dry, if necessary.
  Coat each side evenly with a good amount of pepper and a good
  pinch of salt. Then take a meat pounder or heavy pan and flatten
  the steaks to a thickness of 3/4 inch, thus embedding the crust of
  pepper and salt. Cooking the Venison -- 5 minutes: Set a heavy
  10-inch skillet over high heat, film the pan with oil, and when
  beginning to smoke add the steaks, a few at a time so as not to
  crowd the pan.  Sear for 2 to 3 minutes on one side, until brown
  and crusty.  Turn the steaks over and sear for another 2 minutes.
  Press the meat with your finger: they should feel rare -- between
  squashy and firm. Remove from the pan, repeat with remaining
  steaks, and keep in a warm place.
  
  Making the Sauce: Pour the excess oil from the pan and place back
  on the heat.  Add the minced shallots and saute, stirring with a
  wooden spatula to bring up the drippings.  Add the wine, chicken
  stock, drained soaked cherries, and chopped parsley; boil until
  the liquid has reduced by half. Add the butter and any juices that
  have exuded from the venison. Let boil to thicken and blend
  flavors.  Place the steaks back in the pan and, basting them with
  sauce, simmer slowly for 1 minute or so to reheat the meat and
  bring it up to medium-rare ~- but not to overcook it.
  
  Serving Pepper-Seared Venison Steaks: Arrange the steaks on a
  plate and spoon the sauce over them.  Serve immediately.
  
  From: Shining One
  
MMMMM


YK Jim


... There's nothing like a good steak - unfortunately this wasn't one.

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