Text 20560, 77 rader
Skriven 2007-09-22 21:52:00 av Dave Drum (1:10/345)
     Kommentar till en text av dale shipp
Ärende: Re: Flat Iron Steaks
============================
On 09-05-07 Dale Shipp Scribbled to Dave Drum about Re: Flat Iron Steaks

DS> DD> price near reasonable. I don't consider the rib eye pricing
DS> DD> anywhere in  the same hemisphere as reasonable. And I really
DS> DD> don't care for round  steak unless "cubed", done up as Kathy
DS> DD> Pitts CFS, or sliced very thin. 

DS>  We can get rib eye as low as $4.99 per pound.   The cryovac
DS>  packages at BJs are about that (but also come in at 10-15 pounds --
DS>  and that is a lot of beef!).   Plus the stores often have sales
DS>  that bring the price down from the "normal" $9 per pound (which we
DS>  would never pay).

I tend to buy more pork loins than beef loins ... again, mostly due to 
the price difference. I'd certainly go for a rib-eye (any grade above 
standard) at U$6.49/lb or less (boneless) U$5.49 for bone-in or "semi-
boneless" (whatever that is - I haven't figured that one out, yet).

Meanwhile I see chuck-eye steaks and chuck tenders under U$2.50/lb often 
enough to keep my beef jones at bay.

And that will be moot until after the first of the year. I have hooked 
up with a dentist and I'll be getting teeth removed in twosies and 
threesies preparatory to getting a set of china clippers.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Herbed Goat Cheese And Proscuitto Shrimp
 Categories: Emeril, Seafood, Shrimp, Pork, Cheese
      Yield: 4 servings
 
     12 tb Goat cheese
      1 ts Chopped fresh parsley
      1 ts Chopped fresh tarragon
      1 ts Chopped fresh chervil
      1 ts Chopped fresh oregano
      2 ts Minced garlic
           Salt and pepper
     12 lg Shrimp, peeled, tail-on and
           - butterflied
     12 sl (thin) proscuitto
      2 tb Olive oil
           Drizzle of white truffle oil
 
  In a mixing bowl, blend the cheese, herbs and garlic together. Season
  the mixture with salt and pepper. Season the shrimp with salt and
  pepper. Press one tablespoon of the filling in the cavity of each
  shrimp. Wrap each shrimp tightly with one piece of proscuitto. In a
  saute pan heat the olive oil. When the oil is hot, add the stuffed
  shrimp and sear for 2 to 3 minutes on each side, or until the shrimp
  turn pink and their tails curl in towards their body. Remove from the
  pan and place on a large plate. Drizzle the shrimp with truffle oil.
  Garnish with parsley.
  
  Yield: 12 stuffed shrimp
  
  Recipe from Emeril.com - Courtesy Emeril LaGasse
  
  MM Format by Dave Drum - 01 May 2002
 
MMMMM

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