Text 9542, 82 rader
Skriven 2014-02-05 22:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Tom Yum Neua 148
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 ML> Actually, looking it up, Col. Philpott posted a tom yum neua
 ML> once or at least said that it's possible to make.
 DD> See recipe below ---

Yeah, I think I saw it someplace.

 ML> It was Iron Chef, of which you're probably familiar with the
 ML> format, and she's not really an amateur, having won the James
 ML> Beard award. The show you're thinking of has Bobby Flay, but I
 ML> don't remember what it is exactly: the antagonists aren't
 ML> amateurs, either.
 DD> "Throwdown with Bobby Flay"

That's it - in which the gent capitalizes in a sort of inverted
way on his know-it-all New Yorkish persona by becoming the guy
everyone loves to hate getting trounced by the locals. Of course,
the deck is stacked - by the show's premise and by Flay himself.
The dishes are judged partially on an authenticity factor, by
local judges, and Flay always manages to mess them up with
something "creative" but atypical. I've seen several episodes,
and he's lost all but one or two of them, mostly because he
takes the opportunity to screw up perfectly good food.

Viz.:

Porterhouse Steak with Fra Diavolo BBQ Sauce
cat: celebrity, overwrought, main
servings: 4

2 porterhouse steaks, about 1 1/2" thick
h - Fra Diavolo BBQ Sauce
3 Tb olive oil
1 Spanish onion, finely chopped
4 cloves garlic, finely chopped
1 Tb red pepper flakes
3 c canned plum tomatoes, pureed
2 Tb tomato paste
1 c dark brown sugar
2 Tb honey
1 Tb chopped fresh oregano leaves
2 Tb chopped fresh parsley leaves
2 Tb chopped fresh basil leaves
Salt and freshly ground black pepper
h - Cherry Pepper-Tomato in Vinaigrette
1/4 c red wine vinegar
1 clove garlic, finely chopped
Salt and freshly ground pepper
1/2 c olive oil
1/2 lb cherry peppers, stemmed, seeded and roasted or
- prepared (in jar), sliced
2 piquillo peppers, sliced
1/2 lb cherry tomatoes, halved
1/4 c chopped flat-leaf parsley

Fra Diavolo BBQ Sauce
Heat oil in a large saucepan over medium-high heat.
Add onions and cook until soft, about 4 to 5 min.
Add garlic and red pepper flakes and cook for 1 min.
Add remaining ingredients, reduce heat to medium-low
and cook until thickened, 35 to 40 min.

Heat grill to high. Season steaks on both sides with
salt and pepper. Grill on 1 side, until crusty and
slightly charred, about 4 to 5 min. Turn steaks over,
close the hood and continue grilling for 6 to 8 min
for medium-rare doneness. Baste with the sauce during
the last few minutes. Remove from the grill and brush
with more of the sauce. Let meat rest for 5 min, then
slice 1/4" thicks and top with the Cherry Pepper-
Tomato salad.

Cherry Pepper-Tomato in Vinaigrette
Whisk together vinegar, garlic and salt and pepper in
a medium bowl. Slowly whisk in the olive oil. Add the
peppers, tomatoes and parsley and stir to combine.
Adjust seasoning and let sit 30 min at room
temperature before serving.

Source: Bobby Flay, foodnetwork.com
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