Text 24976, 72 rader
Skriven 2012-05-18 07:13:49 av Dave Drum (1:18/200.0)
  Kommentar till text 24953 av Dale Shipp (1:261/1466.0)
Ärende: Rt 66
=============
-=> Dale Shipp wrote to Dave Drum <=-

 JW> I'd like to drive old Route 66 someday.

 DD> Stop by if you do.

 DS> On our trip to the southwest a couple of years ago, we stopped for
 DS> lunch at a town called Williams, AZ.  The town is in Wiki if either of
 DS> you care to read about it.  Lunch was decent, and featured sky high
 DS> pies (that did not quite live up to their visual impact).  The town
 DS> touted the fact that their main street was one of the few remaining
 DS> strips still carrying the Rt 66 designator.

I have been in Williams, AZ several times, back in the days when Rt 66 was
still pretty much intact - before the coming of I-40. Got my first taste of
grass-fed, free range beef steak there at a (probably now defunct) steak house
on the eastern edge of town. Decided I prefer corn finished beef.  Bv)=

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

      Title: Tequila-Lime Skirt Steak Fajitas
 Categories: Latino, Beef, Citrus, Booze
      Yield: 4 servings

  1 1/2 lb Grass-fed beef skirt steak
      4 cl Garlic; peeled
    3/4 ts Kosher salt
    1/4 c  Tequila
      2 tb Freshly-squeezed lime juice

MMMMM-------------------------SERVING-------------------------------
     12    Fresh corn or flour
           - tortillas
      1 sm White onion; fine chopped
      1 c  Shredded green cabbage
      1 bn Fresh cilantro; coarse
           - chopped

  Use a thin-bladed knife, such as a boning knife, to remove
  any thin, papery membrane from the steak. Cut in half.
  Make a garlic paste by slicing the garlic and sprinkling
  on the kosher salt. Use the side of a chef’s knife to
  smash the garlic into a coarse paste. Rub the meat with
  the garlic paste and lay it in a shallow glass or ceramic
  dish. Pour in the tequila and lime juice, cover and let
  marinate in the refrigerator for at least three hours or
  overnight for the most prominent flavor and any
  tenderizing effects.

  Drain the steak from the marinade, pat it dry with paper
  towels, and discard the extra marinade. Prepare a charcoal
  or gas grill for high heat (450øF/230øC), scrape the grate
  clean and oil it lightly.

  When the grill is hot, lay the steaks on the grate and
  cook for about 3 minutes. Use tongs to flip them for an
  additional 2 to 3 minutes. Because the meat is so thin, it
  will cook in medium. Slice the steaks against the grain
  into very thin strips. Pile the meat onto a platter to
  serve warm or at room temperature along with the tortillas
  and bowls of onion, cabbage, cilantro, and corn salsa, if
  desired.

  From: http://tucsoncitizen.com

  Uncle Dirty Dave's Archives

MMMMM

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