Text 28916, 127 rader
Skriven 2015-07-09 08:53:28 av Dave Drum (1:18/200)
     Kommentar till en text av Michael Loo
Ärende: Re: Pre-pared foods 936
===============================
-=> Michael Loo wrote to Dave Drum <=-

 DD> I am more likely to have schmaltz at hand.

 ML> There's all kinds of schmaltz, and goose is merely the most
 ML> eminent of them, more from reputation than taste. Chicken fat
 ML> is perfectly fine and easy to come by. So are the other kinds
 ML> of animal fat. Even lard (Schmaltz capitalized is the German
 ML> word for cooking fat as well as the Yiddish).

 DD> My mom and her mom used to keep goose grease in the ice box. They were
 DD> big on  Christmas Goose.

 ML> How long did the fat keep? I've only limited experience
 ML> with ice boxes, but as I recall they don't keep things
 ML> cold enough to prevent oxidation for long.

I've no idea. Not being pedantic I conflate ice box with mechanical 
refrigerators. Mr. Westinghouse's ammonia absorbtion ice boxes or Frigidare's 
freon-cycle ice boxes keeping thing cold for expended periods without need to 
replenish a 50# block of ice nor empty a water pan (both of which I have 
done).
 
 DD>  And while I like dark meat -- I never saw the
 DD> point or got  excited over goose for dinner.

 ML> I admit that that big bird has way too much bone and
 ML> that duck is preferable for actually eating, but a
 ML> goose looks impressive.

So does a side of cow. Which also has a lot of bone. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cowboy Steak w/Chimichurri Sauce
 Categories: Beef, Sauces, Herbs, Chilies
      Yield: 3 Servings
 
      2 lb "Cowboy Steak"; (Frenched
           - beef rib steak)
           Salt & pepper

MMMMM------------------------CHIMICHURRI-----------------------------
  1 1/2 c  Firm packed fresh flat-leaf
           - parsley, trimmed of thick
           - stems
      6 cl Garlic
      3 tb Fresh oregano leaves
      3 tb Wine vinegar
    3/4 c  Olive oil
  1 1/2 ts Sea salt
    1/2 tb Red pepper flakes
    1/4 ts Fresh ground black pepper
 
  Frenched beef rib-eye steak seared first to brown, then
  cooked on lower heat to finish, served with parsley,
  oregano, garlic chimichurri sauce.
  
  A cowboy steak is a rather thick (2-inches) cut of meat.
  It lends itself well to searing first, to get browning,
  then slower cooking with either indirect heat on the
  grill, or in the oven.
  
  METHOD: Prepare the chimichurri sauce/marinade. Finely
  chop the parsley, garlic and oregano (can do with a food
  processor), place in a small bowl. Stir in the vinegar,
  oil, salt, pepper, and red pepper flakes. Set aside two
  thirds of the sauce for serving with the steak (cover with
  plastic wrap and let sit at room temperature). The
  remaining third of the sauce will be for the marinade.
  
  Place steak in a bowl or large ziplock bag. Take about a
  third of the prepared chimichurri sauce and coat the steak
  for a marinade. Cover completely with plastic wrap or
  remove air from ziplock bag and secure close. Let steak
  marinate for several hours. Remove steak from refrigerator
  two hours before cooking so that it gets close to room
  temperature before cooking. Right before cooking, wipe off
  marinade from steak and sprinkle steak generously with
  salt and pepper.
  
  GRILLING INSTRUCTIONS: Prepare grill so that one side has
  high, direct heat and another side has indirect heat.
  Brush grill grates with vegetable oil. Place steak first
  on the side of the grill with high, direct heat, so that
  it sears. Grill for a minute or two on each side, enough
  to brown the meat. Then transfer the steak to the indirect
  heat side of the grill. Cover the grill, try to maintain a
  grill temperature of 350oF/175oC. Cook for 5-10 minutes
  (or more) until the steak is cooked to your desired level
  of doneness.
  
  You can use the finger test to check for doneness, or a
  meat thermometer. For rare, pull the meat off the gril at
  an internal temp of 120oF/49oC. For medium rare,
  125oF/52oC. Remove the meat to a plate and cover with
  aluminum foil. Let rest for 5 minutes before serving.
  
  STOVETOP/OVEN INSTRUCTIONS Preheat oven to 350oF/175oC.
  Heat a large cast iron skillet on medium high to high
  heat. Hold the steak fat-side down to render a little of
  the fat into the pan. Then sear each side until nicely
  browned, about a minute or two each. Transfer the steak
  (if using cast iron pan, can place the whole pan in the
  oven) to the oven to finish to desired doneness, anywhere
  from 5 to 15 minutes, depending on the thickness and size
  of the steak and how well done you like it.
  
  You can use the finger test to check for doneness, or a
  meat thermometer. For rare, pull the meat out of the oven
  at an internal temp of 120oF/49oC. For medium rare,
  125oF/52oC. Remove the meat to a plate and cover with
  aluminum foil. Let rest for 5-10 minutes before serving.
  
  Serve steak with remaining chimichurri sauce.
  
  Yield: Serves 3-4.
  
  From: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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