Text 17046, 92 rader
Skriven 2007-06-21 18:52:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: flat iron steaks
============================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Of course I don't often eat filet mignon any more than I drink
 DD> Corona  (alleged beer). If you have to wrap your meat with
 DD> streaky bacon or  squeeze lime into your beverage to give them
 DD> flavour ... why bother?
 
 JW>Because the end result is tasty? Bacon and lime enliven all sorts of
 JW>foods.

 DD> For me filet mignon has little texture and not a lot of flavour. OTOH,
 DD> I  do like rib-eye ...

One of my favourite cuts, although I don't have it all that often.
The cost is a factor, plus if I had it too frequently, it wouldn't
be special anymore.

 DD> I often freak out waitrons when I ask for lemon wedges and a pepper
 DD> mill  when they enquire as to my desire for "steak sauce" to go with my
 DD> slab  of protein. Some lemon juice and a few grinds of fresh pepper is
 DD> all I  need to "enhance" my steak. If I even do that.
          
My choice is salt, pepper and sometimes a little wooster (my British
roots I suppose), but never a thick sugary sauce.

 DD> And I never "enhance" beer. If it ain't fit to drink as presented
 DD> there is nothing on the face of the earth that will rescue it.

Lemon certainly won't rescue something that's not fit to drink (lite
mega-swills come to mind) but can add something to an already
drinkable lager especially when the weather is excessively hot and
your body commands you to consume something cold, wet and
refreshing.)
       
Another dish enhanced by lemon....

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Smoked Mallard Duck Legs With Hoisin Sauce Over Couscous
 Categories: Duck, Smoked
      Yield: 4 servings

           FOR THE DUCK:
      1 c  Chinese hoisin sauce
    1/2 c  Dry sherry
      4 tb Lemon juice
      1 tb Freshly ground pepper
  1 3/4 c  Low-salt chicken stock
      8    Meaty mallard (or other
 lg Duck) legs with thighs
           AND:
      1 lb Couscous (quick-cooking
    Couscous may be
    Substituted)

  Mix together the hoisin sauce,  sherry, lemon juice and pepper in
  a large mixing bowl. Make several small slits in the skin and
  flesh of the duck legs and thighs. Inject the solution into the
  meat with a meat syringe as is available from Morton Salt Company,
  and/or immerse the legs in the marinade overnight, refrigerated.
  Next day: Light a charcoal fire in a backyard smoker.

  When the charcoals are gray and hot, remove the duck legs from the
  marinade and lay them on the top grate of the smoker. Cover and
  smoke for about 2-1/2 to 3 hours. Turn once and baste with the
  marinade. Replenish charcoal and wood chips as needed. Remove and
  brush legs with warmed hoisin sauce before serving.

  For The Couscous:

  Place stock in a large sauce pan with a colander suspended over
  the top. You may add any duck giblets and parts to the stock for
  added intensity. (When you are finished steaming the couscous,
  cool the stock and save to make soup.) Place the couscous in the
  colander, cover with a clean cloth or aluminum foil and bring
  stock to a boil. Steam for about 30 minutes (or 5 minutes if using
  quick-cooking couscous),  stirring often with a wooden spoon. The
  semolina will take on the flavor of the stock and should be light
  and fluffy. Serve 2 legs per person over a bed of the couscous.

  From: Joe Wells To: Foodwine

MMMMM

Cheers

YK Jim


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