Quoting Dave Drum to Dale Shipp <=-

Title: Pepper Steak
Categories: Crockpot
14 oz Can diced tomatoes undrained
1 lg Green pepper, sliced
1 lg Onion thinly sliced
2 ea Rib celery, sliced

vs.

from local Cantonese restaurants ...
1/4 c Soy sauce
2 cl Garlic; minced
1 1/2 ts Grated ginger
1 bn Green onions, trimmed, thin
1 c Bell pepper; diced large
1 Rib (or 2) celery; thin (etc.)

Yeah, there are all sorts of very different dishes all called pepper
steak.

The Chinese-Canadian restaurants here do a similar dish but
generally don't add any tomatoes. Some add pineapple though!

And then there's ...

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

Title: Elizabeth Christian's Steak Au Poivre
Categories: Beef, Steak, French, Alcohol, Dairy
Yield: 4 Servings

3 tb Black Peppercorns; cracked
4 x 6 oz. Beef Filets (about
1 1/2 inches thick)
Salt
2 tb Butter
1 tb Vegetable oil
1/3 c Cognac
1 c Beef stock
1/2 c Heavy cream

To crack peppercorns, wrap them in a clean dish cloth and crush
them by firmly pressing on peppercorns with the bottom of a heavy
skillet or by tapping gently with a mallet. Peppercorns should be
cracked to release their flavor, not ground. Avoid food mill
processing.

Transfer cracked peppercorns to a plate and roll the beef filets
in them so that steaks are evenly covered. Season liberally on
both sides of the filets with salt.

Heat butter and oil in a large skillet over medium high heat. Add
filets and cook until well browned, approximately 4 minutes on
each side for medium rare preparation. Transfer steaks to four
warmed plates and cover loosely with foil to retain heat while
preparing sauce.

Add cognac to the hot skillet, then carefully ignite with a large
handled match. Make sure to keep a tight-fitting lid handy so the
flame can be readily extinguished if required. Allow alcohol to
burn off, for about 1 minute, then add the stock. Cook until the
sauce is reduced by half, approximately 5 minutes. Add cream and
continue to cook, stirring occasionally until thick, about another
4 to 6 minutes. Season with salt and pour the sauce over the
steaks. Serve immediately.

From: Elizabeth Christian

MMMMM


Cheers

Jim


... You can't fight city hall, but you can punch out the mayor

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JIM WELLER wrote to DAVE DRUM <=-

Title: Pepper Steak
Categories: Crockpot
14 oz Can diced tomatoes undrained
1 lg Green pepper, sliced
1 lg Onion thinly sliced
2 ea Rib celery, sliced

vs.

from local Cantonese restaurants ...
1/4 c Soy sauce
2 cl Garlic; minced
1 1/2 ts Grated ginger
1 bn Green onions, trimmed, thin
1 c Bell pepper; diced large
1 Rib (or 2) celery; thin (etc.)

Yeah, there are all sorts of very different dishes all called pepper steak.

The Chinese-Canadian restaurants here do a similar dish but
generally don't add any tomatoes. Some add pineapple though!

My local places don't do the tomatoes - which is why I said "based on".
The tomatoes are all mine - subbing for the broccoli stalks that seem
to be ubiquitous in my local Chinese cuisine - unless it's florets. I
suppose they use up the stalks as a thrift measure. Bv)=

Never seen pineapple in any of the offerings of my local Chinese or
Indian venues. one Japanese place - Kiku Steak House - offers a Hawaiian
Steak Platter which has pineapple.

AFAIAC pineapple has no place in real food or on pizza.

And then there's ...

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

Title: Elizabeth Christian's Steak Au Poivre
Categories: Beef, Steak, French, Alcohol, Dairy
Yield: 4 Servings

Looks tasty. Also looks like something I'll never make. But, if I did
I'd use non-cognac brandy for the flambe'. I'd certainly order it off
a menu - especially if someone else was paying. Bv)=

Here's another I'd like to try but probably will never make on my own.

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

Title: Mustard-Seed-Crusted Prime Rib Roast w/Roast Balsamic Onions
Categories: Beef, Vegetables, Herbs, Booze
Yield: 8 Servings

1/2 c Creme fraiche
1/2 c Heavy whipping cream
1/4 c Prepared white horseradish
1 c + 1 ts dijon mustard;
- divided
4 md Onions; in 3/4" wedges
- w/some core attached
5 Very large shallots;
- quarter through root end
3 tb Balsamic vinegar
2 tb Olive oil
1 1/2 ts Coarse kosher salt + add'l
- (for sprinkling)
4 cl Garlic; minced
9 1/2 lb Bone-in standing prime rib
- roast; trimmed
2 tb Yellow mustard seeds
1/4 c Brandy
2 c Beef broth
Chopped fresh Italian
- parsley

Using electric mixer, beat crème fraîche and cream in
medium bowl to firm peaks. Fold in horseradish and 1/3
cup mustard. Season to taste with salt and pepper.
Cover and chill.

DO AHEAD: Can be made 8 hours ahead. Keep chilled.
Rewhisk before serving.

Set oven @ 450°F/232°C.

Toss onions, shallots, vinegar, oil, and 1 1/2 teaspoons
coarse salt in large bowl. Sprinkle roast lightly with
coarse salt and generously with pepper. Stir 2/3 cup
mustard and garlic in small bowl; rub over roast. Place
roast, bone side down, in roasting pan. Sprinkle mustard
seeds over, pressing to adhere. Roast 20 minutes. Reduce
oven temperature to 350°F/175°C.

Arrange onion mixture around roast. Return to oven;
roast, stirring onion mixture occasionally, about 2 1/4
hours for medium-rare.

Transfer roast to work surface. Tent with foil; let rest
30 minutes. If necessary, increase oven temperature to
450°F/232°C and return onion mixture to roasting pan and
roast until deep brown and very tender, about 10 min.
Using slotted spoon, transfer onion mixture to medium
bowl.

Place roasting pan over 2 burners on medium-high heat.
Add brandy; stir 30 seconds. Whisk in broth & remaining
teaspoon mustard; boil until reduced to 1 1/4 cups jus,
stirring occasionally, about 10 minutes. Season jus
with salt & pepper.

Slice roast; arrange on platter. Spoon onions around
roast. Sprinkle parsley over. Pass dijon crème fraîche
and jus alongside.

by Jill Silverman Hough

Bon Appétit | December 2010

Yield: Makes 8 servings

MM Format by Dave Drum - 06 December 2010

Uncle Dirty Dave's Archives

MMMMM

... Come on over for BBQ said Pooh as he eyed Piglet hungrily.
--- MultiMail/Win32 v0.49
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Quoting Dave Drum to Jim Weller <=-

Title: Pepper Steak

from local Cantonese restaurants ...
The tomatoes are all mine - subbing for the broccoli stalks that
seem to be ubiquitous in my local Chinese cuisine - unless it's
florets. I suppose they use up the stalks as a thrift measure.

The stalks are very tasty, peeled and sliced thinly. I actually
prefer them to the flower buds and snicker when people in
supermarkets pay a premium for crowns.

AFAIAC pineapple has no place in real food or on pizza.

I agree with you on pizza but there are a few meat dishes where
pineapple is acceptable. Glazed baked ham with cloves is one of
them. Hold the maraschino cherries though.

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

Title: Tablecloth Strainer
Categories: Mexican, Chicken, Pork, Fruit, Wine
Yield: 6 Servings

2 ts Butter or margarine
2 ts Cooking oil
1 lb Boneless pork, cut into
1 -inch chunks
4 lb Roasting chicken, disjointed
1/2 c Flour
SAUCE:
1 ts Blanched, slivered almonds
2 ts Sesame seeds
1 md Onion, chopped
1 Green pepper,seeded, chopped
16 oz Can tomatoes, broken up
0with a fork
2 c Chicken stock
1/2 c White wine
1/4 c Sugar
1 1/2 ts Cinnamon
1 ts Chili powder
3 Cloves
1 Bay leaf
1 Sweet potato, peeled, cubed
1 md Apple
1 c Pineapple chunks, drained
2 md Bananas

Heat butter and oil together in Dutch oven. Saute pork until well
browned. Dredge chicken in flour; brown well. Reserve meats while
making sauce.

Add 1 tablespoon of oil to pan. Saute almonds, sesame seeds,
onion, and pepper until lightly browned. Add tomatoes; simmer for
10 minutes. Puree sauce in blender.

In Dutch oven, combine pureed sauce, chicken stock, wine, sugar,
cinnamon, chili powder, cloves, and bay leaf. Add chicken and
pork. Bring to a boil. Reduce heat to low; cook for 30 minutes.
Add sweet potato; cook 15 minutes more.

Peel, core, and dice apple. Add apple and pineapple to stew; heat
through. Serve stew in bowls. Peel and slice bananas into
individual bowls as the stew is served.

Recipe from: Mexican Cooking, June 1986

From: Bill Swisher Date: 10-20-09

MMMMM

Cheers

Jim

... "Science" is just code for Liberal Black Magic!"

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JIM WELLER wrote to DAVE DRUM <=-

Title: Pepper Steak

from local Cantonese restaurants ...
The tomatoes are all mine - subbing for the broccoli stalks that
seem to be ubiquitous in my local Chinese cuisine - unless it's
florets. I suppose they use up the stalks as a thrift measure.

The stalks are very tasty, peeled and sliced thinly. I actually
prefer them to the flower buds and snicker when people in
supermarkets pay a premium for crowns.

Agreed that the stalks can be tasty - if done right. But nearly all of
my local Chinese places use unpeeled chunks roughly the size of the
first joint of my thumb - undercooked. Sometimes so woody that even long-cooking would save them. They seem bent on using ALL of the plant
that they paid for. I buy my broccoli in bunches - stem, crown and all.
If cooking with the stems I either slice very thinly - or chop medium
fine in the food processor .... like when making broccoli-cheese soup.

AFAIAC pineapple has no place in real food or on pizza.

I agree with you on pizza but there are a few meat dishes where
pineapple is acceptable. Glazed baked ham with cloves is one of
them. Hold the maraschino cherries though.

Damned few. And I like cherries w/ham .... dunno about the cocktail
cherries. It's not a Manhattan or a fruitcake, after all.

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

Title: Tablecloth Strainer
Categories: Mexican, Chicken, Pork, Fruit, Wine
Yield: 6 Servings

Is "Strainer" a typo. I have a very similar recipe titled "Mancha
Manteles - Mexican Tablecloth Stainer". Mine doesn't include the banana
in the ingredients listing - but I may have left it off when I entered
the recipe due to my allergy.

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

Title: Chile & Cherry Glazed Ham
Categories: Pork, Vegetables, Fruits, Chilies
Yield: 8 Servings

3 kg Gammon joint; smoked or
- unsmoked
1/2 tb Whole black peppercorns
1/2 tb Whole white peppercorns
+=OR=+
1 tb Whole black peppercorns
1 lg Onion; peeled, in wedges
1 lg Carrot; in chunks
Few sprigs fresh Thyme
1 Rib celery; in chunks
Water
1/2 Jar of cherry jam
1 ts Chile flakes
1 Fresh chile; halved
6 Cloves (opt)

Set your oven to 160°C/325°F

Place the meat in a roasting tray or a large pan that you
can fit in your oven.

Fill with water so it comes about half way up meat.

Place the onion, celery, carrot, thyme, peppercorns,
cloves and fresh chile around the meat.

Cover the pan with a lid or foil and bake for 90 mins and
cooked through (use a meat thermometer to check if you
have one)

Remove from the oven, keep it covered and leave to cool
for at least 30 mins.

Once the meat is cool enough to handle, remove most of the
skin, leaving a thin layer of fat on the top.

Carefully use a sharp knife to score the fat in a diamond
pattern.

Turn the oven up to 200°C/392°F

Put the meat back into the oven and put the meat back in
for 30-40 mins until the fat starts to crisp up.

Carefully spread some cherry jam over the meat, sprinkle
with chile flakes and then place back in the oven.

Now this bit is where you need to use your judgement, keep
roasting the meat for 30-60 mins, basting and adding more
jam if necessary, until the jam is crisp and sticky and
the meat is cooked how you like it.

Remove from the oven, leave to cool lightly and then slice
and serve.

Serves eight

From: http://blog.chilliupnorth.co.uk

Uncle Dirty Dave's Archives

MMMMM

... "The smaller the mind the greater the conceit." -- Aesop

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

On 12-24-18 11:53, Dave Drum <=-
spoke to Jim Weller about Pepper steak <=-

The stalks are very tasty, peeled and sliced thinly. I actually
prefer them to the flower buds and snicker when people in
supermarkets pay a premium for crowns.

Agreed that the stalks can be tasty - if done right. But nearly all of

TTTT, brocolli stalks are great eaten raw.

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

Title: Lentil and Sweet Pepper Salad
Categories: Salads, Vegetarian, Vegan, Legumes
Yield: 4 servings

1 Red bell peppers
1 Yellow bell pepper
1 Orange bell pepper
1 1/4 c Green lentils; washed
3 c Water
1 sm Onion; peeled
1 Garlic clove; peeled
1 sm Red chili pepper
-- seeded & finely chopped
1 sm Red onion; thinly sliced
1/2 c Dried apricots
-- thinly sliced
Salt
Freshly ground black pepper

MMMMM--------------------------DRESSING-------------------------------
1/4 c Extra-virgin olive oil
1 Lemon; juiced
2 Garlic cloves; crushed
1 tb Chopped fresh coriander
1 tb Chopped fresh parsley
2 ts Ground cumin
Salt
Freshly ground black pepper

Heat the broiler. Broil the peppers until charred and blistered on
all sides. Tie in a plastic bag or place in a covered dish and let
cool to loosen skins.

Put the lentils, water, onion, and garlic into a 2-quart saucepan.
Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 25
minutes, or until the lentils are tender but still a little crunchy.
Drain and place in a large bowl.

Meanwhile, make the dressing. Blend the oil, lemon juice, garlic,
coriander, parsley, and cumin, and season with salt and pepper.
Drain the lentils, discard the onion and garlic, and place the
lentils in a large bowl. Stir in the dressing and set aside.

Peel and seed the bell peppers over a bowl to catch any juices, slice
the flesh thinly, and reserve. Pour any juices into the lentils and
leave to cool completely.

Stir the bell peppers, chili peppers, onion, apricot slices, and salt
and pepper to taste into the lentils and serve at once.

Serves 4-6

* Source: The Inspired Vegetarian, by Louise Pickford
* Typed for you by Karen Mintzias
... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:59:45, 25 Dec 2018
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Dale Shipp wrote to Dave Drum <=-

The stalks are very tasty, peeled and sliced thinly. I actually
prefer them to the flower buds and snicker when people in
supermarkets pay a premium for crowns.

Agreed that the stalks can be tasty - if done right. But nearly all of

TTTT, brocolli stalks are great eaten raw.

Does anyone do crudities except at an informal party any longer? I do
enjoy raw broccoli stems if crispity-crunchity - especially dipped in
a nice ranch or bleu cheese dressing. I do not enjoy broccoli stems if
they are woody and get larger as you chew them.

Of course I also enjoy the strips of bell pepper, the snap peas, carrot
sticks, even the celery.

But I like cookies better - I made a batch of sugar cookies with chile
icing (red and green coloured) to share with my chile-head friends.

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~~~~~~|_/] ` ____====f~~~~~~~~c ,/~~~c ,/~~~~~~~~~~~~~~~~~~~
'~~~~ ~==/` \c__=`

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

Title: Chile Icing
Categories: Five, Cookies, Desserts, Chilies
Yield: 24 Servings

2 c Powdered sugar
4 ts Milk or half & half
4 ts Light Karo corn syrup
1/4 ts Almond extract
1 tb (level) ground chile
Food colouring (opt)

In a bowl, stir together confectioners' sugar and milk
until smooth. Beat in corn syrup, almond extract and
ground chile * until icing is smooth and glossy. If
icing is too thick, add more corn syrup.

* use ground Anaheim/NuMex chilies for green icing and
ground cayenne/tabasco/bird chilies for red icing. DO
NOT overload with chile - you want the icing to be
noticably "chile" but not light anyone up.

Add food colouring to desired shade if beeded. Spread
over cookies, or paint on with a brush.

As an option make some icing without ground chile or
food colouring to pipe designs onto the green or red
icing. Be creative.

Sprinkling red or green sugar crystals on the cookies
after icing them is also a nice optional touch.

Uncle Dirty Dave's Kitchen

MMMMM

... "All these doughnuts and not a cop in sight." -- Plucky Duck
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