Quoting Michael Loo to Sean Dennis <=-

Hobo steak
Heat butter in chafing dish

How many hobos carry a chafing dish around in their bindles? [g]

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

Title: Jose Andres' Meat and Potatoes
Categories: Spanish, Lamb
Yield: 4 Servings

MEAT:
1 lb Lamb tenderloin
Salt
Pepper
WARM POTATO FOAM:
2 Idaho potatoes, peeled
2 c Heavy cream
2 tb Unsalted butter
Salt to taste
Drizzle:
Olive oil
S&P

For meat: Season lamb with salt and pepper. In a hot saute pan,
sear all sides very quickly. Remove from heat and wrap tightly in
plastic wrap. Place meat in ice bath and freeze. Once frozen,
slice meat into thin slices and place on oiled parchment paper.
Cover meat with another piece of parchment paper, wrap with
plastic and reserve.

For warm potato foam: In a saucepot filled with cold water, bring
potatoes to a boil. Cook until very soft. Drain and reserve
cooking water. Puree potatoes, cream and butter until smooth.
Adjust puree with reserved cooking water. The puree should be
thick but still pourable. Season with salt. Pour mixture into whip
bottle, such as iSi whip charged with 2 cartridges. Place whip
bottle in bain marie at approximately 105 F.

To serve: Dispense a small mound of potato foam onto plate. Drape
thin slice of lamb over top. Drizzle with olive oil and sprinkle
salt and pepper.

Chef Jose Andres of Jaleo, Washington, DC

From: Starchefs

MMMMM



Cheers

Jim


... Champagne actually pairs well with French Fries!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hello JIM.

02 Feb 19 22:39, you wrote to MICHAEL LOO:

How many hobos carry a chafing dish around in their bindles? [g]

Good point.

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

Title: Sausage, Cheese, and Egg Casserole
Categories: Breakfast, Eggs, Casseroles
Yield: 6 Servings

12 c Herb seasoned croutons
1 1/2 lb Mild bulk sausage
4 Eggs
2 1/2 c Milk
1/2 ts Salt
1 cn Cream of mushroom soup
2 c Grated sharp cheddar cheese
3/4 ts Dry mustard
1 Dash of pepper
1/2 c Milk

Place croutons on bottom of greased casserole, top with 1 1/2 cups of
cheese. Brown and drain sausage, put on top of cheese. Beat eggs
with milk and seasonings, pour over top. Refrigerate overnight. Next
Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining
1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours.

MMMMM

Later,
Sean

--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

JIM WELLER wrote to MICHAEL LOO <=-

Hobo steak
Heat butter in chafing dish

How many hobos carry a chafing dish around in their bindles? [g]

They're called empty cans. Ppppppppbbbbbbttttt!!!!

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

Title: Hobo Pack of Yuca, Corn & Tomatoes (Latin inspired)
Categories: Vegetables, Chilies, Herbs
Yield: 4 Servings

2 Yuca (about 1 pound); skin
- & pink underskin peeled,
- center core removed, flesh
- cut in chunks *
2 Ears of corn; shucked, cut
- in thirds
1 lg Ripe tomato; diced large
3 tb Toasted cumin seeds
+=OR=+
1 1/2 tb Ground cumin
2 tb Minced chile of your choice
1/4 c Rough chopped fresh oregano
1/2 c Olive oil
Salt & fresh cracked pepper

* may substitute white or sweet potatoes

Combine all the ingredients in a large bowl and toss
gently to mix well.

Tear off 4 sheets of heavy-duty foil, each about 2 feet
long, and stack them one on top of another. Arrange the
combined ingredients in the center of the top sheet. Fold
up the sheets around the vegetables, one after another,
turning the package a quarter turn each time and making
sure that each sheet is well sealed around the vegetables.
If necessary, split the ingredients and make 2 hobo packs.
Or put the vegetables into a deep disposable foil pan and
cover tightly with a double layer of heavy-duty foil.

Place the hobo pack (or packs) in the coals around the
periphery of the fire, where the heat is less intense.
Pile the coals up around the pack and cook until the
vegetables are tender, about 30 minutes. Remove the pack
from the coals, unroll the foil, and serve hot.

Servings: 4

Source: Let the Flames Begin: Tips, Techniques, and
Recipes for Real Live Fire Cooking by Chris Schlesinger
and John Willoughby

Autors Note: This Latin-inspired hobo pack features one of
our favourite Caribbean tubers, the yuca (pronounced
yook-ah). Also knows as manioc or cassava, yuca is shaped
like a long, narrow sweet potato. When cooked, the
stark-white flesh has a slightly sweet, rather buttery
flavour and a somewhat glutinous, chewy texture that works
particularly well in situations like a hobo pack.

From: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... "The past is a place of reference-not a place of residence" -- WillieJolley

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

Quoting Sean Dennis and Dave Drum to Jim Weller <=-

Hobo steak
Heat butter in chafing dish

How many hobos carry a chafing dish around in their bindles? [g]

Good point.

They're called empty cans. Ppppppppbbbbbbttttt!!!!

A touch, a veritable touch! I am wounded, pierced to the quick!
Alas, alack, I perish forthwith!

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

Title: Dijon Burger Topping
Categories: Condiments, Spreads
Yield: 1 Servings

1 c Mayonnaise
1/4 c Dijon mustard
1/8 ts Garlic powder

Combine all ingredients. Serve on beef, poultry or seafood.

MMMMM

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

Title: Dilled Sour Cream Burger Topping
Categories: Condiments, Spreads
Yield: 1 Servings

1/2 c sour cream
1/2 c mayonnaise
3 Tb tomato catsup
2 tb chopped fresh dill

Stir until blended. Store in refrigerator up to 1 week.

MMMMM

Cheers

Jim

... An overabundance of burgers would be a near-impossibility.

___ Blue Wave/QWK v2.20
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JIM WELLER wrote to DAVE DRUM <=-

Hobo steak
Heat butter in chafing dish

How many hobos carry a chafing dish around in their bindles? [g]

Good point.

They're called empty cans. Ppppppppbbbbbbttttt!!!!

A touch, a veritable touch! I am wounded, pierced to the quick!
Alas, alack, I perish forthwith!

Careful there, sport. If your tongue ever gets stuck in your cheek it will make
chewing your food very difficult. Bv)=

Having spent part of my youth doing minimalist travel around the lower 48, sleeping under the stars and "cooking out" I have some experience with campfire
cookery.

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

Title: Campfire Trout
Categories: Five, Seafood, Vegetables
Yield: 4 Servings

4 (6 - 8 oz) fresh caught
- rainbow trout; gutted,
- heads optional
2 Handsful wild onion greens
- or chives
Salt & Pepper
Lemon juice

First catch your trout - if you don't you go hungry.

Gut the fish and stuff the cavity with onion/chive
greens.

Make a thick mud using river water and dirt from the
bank. Pack the stuffed fish into a coating and place
in the coals of your campfire, surrounding the entire
packet.

When the mud has baked hard the fish is done. Break
open and discard the mud - taking care not to get bits
into the cavity. The scales of the fish will come away
with the mud.

Season with salt & pepper and lemon juice and ENJOY!!!

First made by me on the Kern River between Bodfish and
Johnsondale, California in July 1966.

RECIPE FROM: Walt "Thunder Belly" Turner

Uncle Dirty Dave's Kitchen

MMMMM

... A passionate kiss, like a spider web, can lead to the undoing of a fly

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Michael Loo to Jim Weller <=-

To me, hobo steak has always been a sobriquet for bologna, like
Newfy steak

I've seen it in the context of "baloney sandwiches,"

Sandwiches aren't steaks! A Newfy steak is a thick slice of bologna
chub pan fried in whatever grease is available.

Keep those roast and steak trimmings

Oh, I do!

Title: Mr. Food's Crowd-Pleasing Brisket
4 1/2 lb Beef brisket
1 c Firmly packed light brown sugar

that's "sweet-tooth-pleasing" to you, bub.

Personally I would never do that. It's just one of those poorly
formatted recipes that I recently got around to fixing. Maybe I
should have slapped a large disclaimer on it.

Another one; a good one this time ...

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

Title: Crockpot Provencal Chicken
Categories: French, Chicken, Bacon, Alcohol, Crockpot
Yield: 6 Servings

3 lb Chicken pieces
3 sl Bacon, diced
2 tb Butter
2 tb Olive oil
1 ea Carrot; peeled and grated
4 ea Shallots; chopped
3 tb Brandy or cognac
2 ea Tomatoes; peeled & chopped
2/3 c Dry red wine
1/4 ts Marjoram,tarragon and basil
Salt and pepper to taste

Wash chicken pieces. Pat dry with paper towels. Using a large frying
pan, brown bacon until crisp. Remove from pan. Pour off drippings.
Add butter and oil to frying pan. Saute carrot and shallots until
limp. Push to sides of pan. Add chicken pieces and saute until
brown. Pour in brandy and ignite. When flames die, transfer chicken
and vegetables to crock pot.

Add tomatoes, wine, herbs, bacon, salt and pepper. Cover. Cook on LOW
8 hours. Remove cover. Skim off fat. Cook juices down until reduced
by half.

Serve with rice pilaf or a risotto as a side dish.

MM by J.PENROD3 [AHDEE/AUSTIN]

MMMMM

Cheers

Jim


... Country music is farm emo.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
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Re: Hobo steak
By: JIM WELLER to DAVE DRUM on Tue Feb 05 2019 10:56 am

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

Title: Dijon Burger Topping
Categories: Condiments, Spreads
Yield: 1 Servings

1 c Mayonnaise
1/4 c Dijon mustard
1/8 ts Garlic powder

Combine all ingredients. Serve on beef, poultry or seafood.

MMMMM

Seriously? Only 1/8ts of garlic there?

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

Hi Carol,

Re: Hobo steak
By: JIM WELLER to DAVE DRUM on Tue Feb 05 2019 10:56 am

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

Title: Dijon Burger Topping
Categories: Condiments, Spreads
Yield: 1 Servings

1 c Mayonnaise
1/4 c Dijon mustard
1/8 ts Garlic powder

Combine all ingredients. Serve on beef, poultry or seafood.

MMMMM

Seriously? Only 1/8ts of garlic there?

Somebody probably doesn't like garlic. (G)

Tho this is addressed to you, it's a notice to all here. I'm going in
tomorrow for my knee replacement. I'm not sure when I'll be back on
Fido, but hopefully by the end of next week. I'll have Steve post a note
to all to let you know how surgery went and all related information. As
I tell him quite often, "see you whenever".

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Psalms 18:2 |...God, my strength, in whom I will trust;

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)