Text 33739, 83 rader
Skriven 2015-11-27 22:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: donuts 495
==================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> we still have quite a few Tim Hortons
 NB> We also have a fair number of Dunkin Donuts, too... :)
 NB> Not that I frequent them, as donuts are still a food that I don't
 NB> tolerate well...  ;)

I absolutely love them but limit myself to gorging on them just once
a month, At my company's first weekly sales meeting each month, the
top producing salesperson from the previous month must provide
treats. That is most often a box each of Tim Hortons doughnuts and
muffins. I allow myself two: one Boston Creme and a bear paw. If I
didn't ration myself, I'd be even more overweight than I already
am.

 NB> Yes, I realize that both also serve other
 NB> foods, but I have better choices for that, too... ;)

Their soup and sandwich lunches are pretty good for the price and
one of the better choices in my market area.  

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Warm Filet Mignon with Sesame Mayonnaise
 Categories: Beef, Steak, Asian flavours
      Yield: 4 Servings
 
      2    Star anise or
    1/4 ts Five spice powder
    1/4 c  Soy sauce
      1 cl Garlic; minced
      2 tb Brown sugar
      2 tb Rice vinegar
      2 lb Filet Mignon,
           trimmed of all fat and tied
      1 tb Prepared Dijon mustard
    3/4 c  Mayonnaise
      2 tb Toasted sesame oil
      1 bn Watercress; stems removed
    1/4 c  Snipped fresh chives
           Salt and Pepper
           Crushed red pepper
 
  Place star anise, soy sauce, garlic, sugar and rice vinegar in a
  small skillet. Bring to a boil, reduce heat and simmer for a
  minute or until only 1/4 cup remains. Strain out star anise and
  reserve. If you are using five spice powder instead of star anise,
  add it to the liquid now. Let it cool while you boil the beef.

  Bring 3 quarts water to a boil. Add beef and boil for 15 to 18
  minutes (depending if you like it very rare or just rare.) Remove
  the beef from water and let stand at room temperature for 15
  minutes while you finish mayonnaise. Mix cooled reduced star anise
  liquid with mustard and mayonnaise. Add sesame oil to taste, 1/2
  teaspoon salt and crushed red pepper. Thin mayonnaise with just a
  teaspoonful of water to make it spreadable.
  
  When the beef is cool, slice it vertically, with the grain, into
  1/2-inch wide slices. Then slice the long slices, across the grain
  into 3-inch long by 1/2-inch wide strips. Spread some mayonnaise
  on a dinner plate. Center a clump of watercress in the center of
  your plate. Surround watercress with a wreath of beef slices and
  sprinkle meat with coarse salt, freshly ground black pepper and
  chives. Drizzle more mayonnaise on beef edges if you wish.

  (For a more professional look, transfer mayonnaise to squirt
  bottle to drizzle over beef edges)

  Recipe by: COOKING MONDAY TO FRIDAY SHOW

  From: Shermeyer-Gail

MMMMM


YK Jim


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