Text 8100, 105 rader
Skriven 2013-12-22 09:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: delicious 625
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 DS> If (as I assume) the weather was such that the grill outside is not
 DS> a viable option, I would have gone with a cast iron skillet for pan
 DS> fry.

21F outside. I know that might sound sissy to YK Jim, who
grills just so long as the gas in the canister remains liquid.
But I like on top of the stove anyhow.

   When I do
 DS> hamburgers inside, I use hot cast iron with exhaust fan going full
 DS> blast.

Our cooking practices are based on the behavior of the smoke
alarms. On "my" side ("her" kitchen) the alarm is stupidly set
right in the kitchen ceiling, where it should be in the dining
or living room. I always cook hot, whether pan-broiling or
stir-frying, so I can't use this kitchen for much more than
making rice. On the other side, the detector is farther off,
but even then sometimes I set it off, so there's that window
whose storm is never put all the way down, so I can get some
ventilation even when it's cold out. Unfortunately, Annie
commissioned a stained glass artist to make a pretty but very
heavy hanging in the shape of a Birman cat, which is hanging
from that window, so I can't open it without some shenanigans.
Even with the range exhaust going full blast, I couldn't get
the griddle thing hot enough for the steaks. By the way, there
was some leftover from that meal, largely fat trimmed off by
Jim I think, and I ate it before dinner yesterday with lots of
salt and pepper and a few grains of cayenne. The fat was fresh
-tasting and  delicious; the meat still kind of flabby and ehh.

 DS> Maybe I could use up my Jack Daniels for this recipe?  :-}}
 DS> Title: BOOZE BROWNIES

I suppose - but I'd use something less costly. A blend would
make for a more subtle flavor, but it would be cheaper still
to use a shot of Ten High or the equivalent and make up the
rest in cheap vodka or rum or even water - plenty of that
woody bourbon flavor, if you like that, at low cost. If you're
actually looking to get rid of the Jack, use 1/4 Jack and 3/4
water and make the recipe four times. Ideally in such a recipe
I wouldn't use bourbon at all, all rum perhaps.

Deconstructed beef Wellington with green peppercorn sauce
cat: airline, main
servings: 4

h - beef tenderloin
4 beef tenderloin steaks (5 to 6 oz each)
2 Tb olive oil
2 ts Kosher salt
1 ts fresh milled pepper
h - mushrooms with thyme
1 Tb sweet butter
1 Tb olive oil
10 oz mushrooms, sliced
1/2 ts fresh stemless thyme leaves, chopped
s, p
h - green peppercorn sauce
8 fl low-sodium beef broth
6 fl heavy cream
2 fl Cognac
3 oz canned green peppercorns, drained
1 oz shallots, minced
1 garlic clove, crushed
1 1/2 Tb mustard with grains
1 Tb olive oil
s, p
h - puff pastry squares
1 pk puff pastry

Oven at 425F.

Heat oil in heavy pan until very hot. Sear steaks
1 min per side and transfer to baking sheet. Season.
Bake 15 min or to an internal temp of 140F. Remove
from oven and let rest covered with plastic wrap.

For the mushrooms. Heat butter and oil in a pan over
medium heat. Add mushrooms, salt, and pepper, and
saute for 4 min. Lower heat and continue cooking
until liquid evaporates and mushrooms begin to
caramelize, about 15 min. Add thyme and remove from
heat.

For the sauce. Saute shallots and garlic for 20 sec
in olive oil. Off heat, add cognac and then cook
30 sec. Add stock and reduce by half. Add cream and
reduce by half. Add mustard and peppercorns and
bring to a simmer. Season and serve on steaks. 

Following package instructions, prepare puff pastry,
cut into shapes and use to make a design, and bake.

Plate mushrooms, sauced steaks, and puff pastry
and serve.

M's note: tenderloin's advantages disappear in this
preparation, and I'd use ribeye or even sirloin
instead for better flavor. And 140F is too many degrees.

Gerry McLoughlin, Hemispheres magazine 12/13
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