Text 19080, 96 rader
Skriven 2007-08-14 07:36:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Flat Iron Steaks
========================
On 08-05-07 DALE SHIPP Scribbled to MICHAEL LOO about Re: monday 937

DS> ML> too small to hold his weight, but it manages to do so. This has
DS> ML> not hitherto been considered as a cut worthy of substantial
DS> ML> culinary attention, but we consumers are always seeking novelty
DS> ML> in our dining. Some clever person must have noticed the huge

DS>  Speaking of strange cut fads -- one of the latest in beef seems to
DS>  be flat iron steaks.  According to Wiki, the flat_iron_steak is a
DS>  relatively new cut of steak from the shoulder of a cow.   They say
DS>  it has been ignored because of the large band of connective tissue
DS>  running down the center of the steak, which led people to assume
DS>  that the cut in general must be tough. Removing the connective
DS>  tissue, however, leads to a steak that is often described as having
DS>  both the tenderness of a rib eye or strip steak while still having
DS>  the earthy, full-flavored character of a sirloin or skirt steak.

They are AKA "charcoal steaks" in my range of territory. I have been 
buying them for a long time as either chuck-eye or chuck tenders at less 
than U$2/lb. I leave the gristle in ... as it add some chewiness. Now 
that the marketroids have discovered the appellation "Flat Iron Steak" 
my chuck-eye steaks have shot up in price to nearly double what the 
were.

However, my local neighbourhood market (Humphrey's - which I have 
praised often here) had a tray of chuck-eyes labelled as charcoal steaks 
at U$1.79/lb. I bought 10 pounds and bagged them two to the Zip-Loc and 
froze all but the two for supper. Bargains are a great goodness ... 
'specially if you have freezer room.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Celery Root, Mache & Blood Orange Salad
 Categories: Salads, Vegetables, Citrus
      Yield: 4 servings
 
      1    Celery root
      4    Blood oranges
      3 tb Finely grated orange zest
      1 tb Sherry vinegar
      3 tb Walnut oil; or EVOO
           Fresh ground pepper
      4 c  Mache or mixed baby greens
 
  This is an eye-catching salad because the celery root takes on the
  vibrant color of the blood orange-juice dressing. The crisp, pungent
  celery root makes a delicious flavor combination with the nutty mache
  and the sweet oranges. From cookbook author Georgeanne Brennan.
  
  Peel the celery root and, using a mandolin if you have one, cut the
  root into thin julienned strips. Place in a bowl of ice water. Set
  aside.
  
  Squeeze and strain the juice of 1 orange into a small bowl. Add half
  of the orange zest, the vinegar, walnut oil and pepper. Mix with a
  fork. Taste, adding more oil if too tart. Set aside.
  
  Cut the remaining oranges into slices. Cut away the skin and white
  pith and remove the seeds with the tip of a knife.
  
  Drain and dry the celery root.
  
  Arrange the mache on individual salad plates. Arrange a layer of
  orange slices on or around the mache.
  
  Put the celery root in the bowl with the orange juice dressing and
  toss to coat.
  
  Distribute the celery root evenly atop the mache. Garnish each plate
  with the remaining orange zest.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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