Text 9164, 105 rader
Skriven 2008-06-18 08:19:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Flanken Ribs
========================
-=> DAVE SACERDOTE wrote to ALL <=-

 DS> "Flanken ribs" are a cut of beef short rib from the chuck primal,
 DS> usually sold as a slab rather than as individual short ribs, and
 DS> containing meat from the first five ribs. They're considered a
 DS> little less desirable than short ribs, and because they include
 DS> the tough gristly areas around the rib they're normally sold for
 DS> braising.

Sounds like an M. Loo speciality. Or a D. Drum deal. I like chuck eye steaks
for the little line of gristle that most cut out - as well as sirloins. Also
love rip tips when down the Bbq. Lots of yummpy, chewy gristle and connective
tissue.

 DS> I have seen suggestions on the web that flanken can be marinated
 DS> before grilling to give a more tender and flavorful result, but
 DS> I'm not sure I want to do that. There isn't anything a marinade
 DS> can add to the tenderness of the cut when it's prepared correctly,
 DS> and too many marinades simply overpower the natural flavor of meat
 DS> rather than enhancing it.

My favourite steak "sauce" consists of fresh ground pepper and fresh squoze
lemon juice ... and nothing else.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Baby Artichoke Skewers
 Categories: Vegetables, Appetisers
      Yield: 4 servings
 
MMMMM---------------------ARTICHOKE SKEWERS--------------------------
     10    To 13 wooden skewers
     20    To 25 baby artichokes;
           - depending on size
    1/2    Lemon

MMMMM--------------------------MARINADE-------------------------------
  1 1/2    Lemons
      1    Orange; in chunks
      1    Sprig rosemary; leaves
           - chopped
      2    Sprigs marjoram or oregano;
           - leaves chopped
    1/2 bn Italian parsley; chopped
      3 cl Garlic; chopped
           Salt and pepper
    1/2 c  Extra virgin olive oil
      4 c  Wild arugula or other
           - greens; rinsed and dried
      2 ts Aged Balsamic vinegar or
           - balsamic vinaigrette
           Shavings of fresh Parmesan
           - cheese
 
  This recipe from Lewis Rossman of Sam's Chowder House in
  Half Moon Bay makes a great appetizer or a side to grilled
  lamb chops or other meats on the barbecue. He cooks them
  directly on the grill, but in home kitchens it's easier to
  blanch them ahead then finish them on the grill.
  
  For the skewers: Soak the wooden skewers in water for at
  least 30 minutes before grilling.
  
  Remove the outer leaves from the artichokes until you get
  down to the light-green inner leaves. Trim off the dark
  green tops. Next, use a knife to trim around the stem and
  heart, removing any dark green parts. Cut each artichoke
  in half through the heart or leave whole if very small.
  Place the cleaned artichokes in a bowl of water acidulated
  with juice from the 1/2 lemon. Blanch the artichokes in
  simmering, not boiling, salted water, for 5 minutes. Drain
  and rinse in cold water to stop cooking, then drain again.
  
  For the marinade: Juice one lemon and chop the remaining
  half lemon into chunks. Mix together the lemon juice and
  chunks, orange, rosemary, marjoram, parsley, garlic and
  salt and pepper to taste, then distribute evenly over the
  artichokes in a shallow dish. Top with the olive oil and
  marinate for 45 minutes to 1 hour.
  
  Light a fire in a charcoal grill or preheat a gas grill to
  low or medium- low heat. Remove the artichokes from the
  marinade, and place 4 halves on each skewer, piercing
  sideways through the leaves. Season again with salt and
  pepper and place on a grill over low heat, flat-side down.
  Make sure the grill is not too hot — it shouldn't be flaming
  up — and turn the artichokes twice, until the outer leaves
  are browned and wilted. To serve, immediately place hot
  artichokes on top of a platter of wild arugula drizzled
  lightly with the balsamic vinegar. Sprinkle with salt to
  taste and garnish with Parmesan shavings.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 03 April 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "42 pizzas, 6 without crusts."--Wakko into phone
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