• Steak toppings

    From Dale Shipp@1:261/1466 to Dave Drum on Tuesday, May 21, 2019 01:18:04
    On 05-20-19 10:59, Dave Drum <=-
    spoke to Jim Weller about HP <=-


    I don't put sauces like that on my steaks. If you see me putting A.1
    or Heinz, or Country Bob on a steak in a restaurant you may be sure
    that it's my final trip to that restaurant. My go-to for a decent
    steak (after S&P) is butter and maybe a squeeze of lemon juice.

    As I might have said to you in the past, when I was a teen / pre-teen my
    Dad and I often went to Morrison's Cafeteria for evening meal when
    Mother was working as a charge nurse at the hospital. He would order a
    sirloin steak and would usually only eat about half of it -- giving the
    rest to me. He and I typically put ketchup on it. Much later, I
    realized why. He ordered the steak to be cooked well-done. It *needed* something and ketchup was handy.


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Midweek Meat Suprise^
    Categories: Healthy, Main dish
    Yield: 6 servings

    1 lb Lean flank steak, ground or
    Very lean ground beef
    1/2 Onion, chopped
    2 tb Beef stock
    1/3 c Chopped red bell pepper
    1/3 c Chopped green bell pepper
    ds Pepper
    1/4 ts Ground thyme
    1 cn (8oz) no salt added tomato
    Sauce
    1 c Water
    2/3 c Uncooked rice

    Saute meat in a nonstick skillet until browned, drain off fat and
    place meat in a bowl.
    Saute onion in stock or water until soft. Add remaining ingredients
    except meat. Cover and simmer until rice is tender, about 35 minutes.

    Per serving:
    Calories: 171
    Protein: 18g
    Carbohydrates: 18g
    Fat: 3g
    Sodium: 58mg
    Cholesterol: 38mg

    Adapted from: Cooking for Good Health by Gloria Rose
    ISBN: 0-89529-577-6
    Entered by Carolyn Shaw 3-95.
    From: Carolyn Shaw Date: 03-20
    Gourmet �

    MMMMM


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  • From Dave Drum@1:229/452 to Dale Shipp on Tuesday, May 21, 2019 11:36:50
    Dale Shipp wrote to Dave Drum <=-

    I don't put sauces like that on my steaks. If you see me putting A.1
    or Heinz, or Country Bob on a steak in a restaurant you may be sure
    that it's my final trip to that restaurant. My go-to for a decent
    steak (after S&P) is butter and maybe a squeeze of lemon juice.

    As I might have said to you in the past, when I was a teen / pre-teen
    my Dad and I often went to Morrison's Cafeteria for evening meal when Mother was working as a charge nurse at the hospital. He would order a sirloin steak and would usually only eat about half of it -- giving the rest to me. He and I typically put ketchup on it. Much later, I
    realized why. He ordered the steak to be cooked well-done. It
    *needed* something and ketchup was handy.

    I don't remember that specific story from you but I have heard similar
    a number of times from others. I think it's a hold-over effect from the
    "old days" when refrigeration was not all that common and meat went "off" pretty quickly - needing to be cooked well done or highly spiced to be
    served. My general rule on beef steaks is "no pink - no Dave". And since
    the trichina worm has been whipped into near extinction in USA I'm
    getting that way with pork .... and the USDA/NIH be damned.

    I do want my chicken cooked past pink, though.

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

    Title: Fiesta Rib Eye Steaks
    Categories: Beef, Salsa, Cheese
    Yield: 4 Servings

    4 Rib eye steaks; 3/4" thick
    2 tb Lime juice; fresh
    8 Flour tortillas; 6" size
    1/4 c Colby cheese; shredded
    1/4 c Jack cheese; shredded *
    1 c La Victoria Salsa or home
    - made (NO PACE!)

    * or Pepper-Jack

    Place steaks in utility dish and sprinkle with half the
    lime juice. Turn steaks over and sprinkle w/remaining
    juice.

    Wrap tortillas securely in heavy-duty aluminum foil.

    Place steaks on grid over medium coals. Grill steaks 7
    to 9 minutes for rare (140�F) to medium (160�F), turning
    once.

    Place tortilla packet on outer edge of grid and heat 5
    minutes, turning once.

    Top each steak with an equal amount of the cheeses.

    Serve with salsa and the tortillas.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen

    MMMMM

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