Hobo steak
Heat butter in chafing dish

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

Or butter, or a pound of salt, or a steak?

Orson Welles once threw a piece of hobo steak at
John Houseman on the main floor during a fight.
- Hadley Meares. kcet.org

An American term for a method of cooking a steak
that involves encasing it in salt and baking it.
Fillet steak might be beyond the means of tramps
(hobo is American English for 'tramp') but the
technique is a familiar one among travelling
people without the standard range of domestic
cooking pots (as in the legendary gipsy dish of
hedgehog cooked in a crust of mud).
- John Ayto, The Diner's Dictionary

Title: Jose Andres' Meat and Potatoes
1 lb Lamb tenderloin
2 Idaho potatoes, peeled
2 c Heavy cream

I like Jose Andres's ideas and cooking
and enjoy Jaleo. This recipe, though,
would not impress me.

... Champagne actually pairs well with French Fries!

Champagne is claimed to go with multitudes of
things that don't go well with wine. Eggs and
desserts for example. I figure that's because
it's partway between wine and a carbonated soft
drink so covers all sorts of territory that
regular wine can't venture into.

Chasen�s Famous Chili
categories: celebrity, commercial, stews, main, not chili
Yield: 1 batch

1 c dried pinto beans, sorted, rinsed
3 c water
28 oz cn crushed tomatoes
1 Tb oil
2 c chopped red bell peppers
2 c chopped onions
1/4 c chopped fresh Italian parsley
2 cloves garlic, finely chopped
1 1/4 lb ground beef round
1/2 lb lean ground pork
3 Tb chili powder
1 ts salt
1 ts ground cumin
1/2 ts freshly ground pepper

In 4- to 5-qt Dutch oven, place beans and enough
water to cover beans by 2". Heat to boiling; boil
2 min. Remove from heat. Cover; let stand 1 hr.
Drain. Add 3 c water to beans. Heat to boiling;
reduce heat. Cover; simmer 90 min or until beans
are tender. Stir in tomatoes; cook 5 min.
3
Meanwhile, in 12" nonstick skillet, heat oil over
medium-high heat. Cook bell peppers and onions in
oil 8 min, stirring frequently, until tender. Add
parsley and garlic; cook 1 min. Add beef, pork,
chili powder, salt, cumin and pepper; cook 8 min,
stirring occasionally, until beef and pork are
thoroughly cooked. Stir meat mixture into bean
mixture. Heat to boiling; reduce heat. Cover;
simmer 30 min.

Betty Crocker Kitchens
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Quoting Michael Loo to Jim Weller <=-

An American term for a method of cooking a steak
that involves encasing it in salt and baking it.

the technique is a familiar one among travelling
people without the standard range of domestic
cooking pots (as in the legendary gipsy dish of
hedgehog cooked in a crust of mud).
- John Ayto, The Diner's Dictionary

Uh, OK. To me, hobo steak has always been a sobriquet for
bologna, like Newfy steak, welfare steak and so on.

The latest meat dish at my house was tundra moose and pork meatloaf.
(You may recall I commented on the odd taste of moose harvested north
of the tree line.) Well moose, like any other wild venison, is very
lean, deep red, high in iron and tastes sort of livery. Ground
venison, whether it's for sausage, meatloaf or burgers is much
improved by adding fat. Beef suet is the usual as the flavour
profile of beef and venison are similar but what I had on hand was
fatty ground pork and equally fatty mildly seasoned breakfast
sausages. So I ended up using 2 parts moose, one part unseasoned pork
and 1 part sausage along with the usual seasonings, toasted bread
crumbs and and egg. The result was wonderful. I'm not going to be
concerned with tracking down shredded suet any longer. (It's usually
available at my local butcher shop only in the fall and early
winter, in 10 pound bags during hunting season. And 10 pounds is a
lot for me.)


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

Title: Mr. Food's Crowd-Pleasing Brisket
Categories: Beef, Condiments
Yield: 10 Servings

4 1/2 lb Beef brisket
2 1/2 c Ketchup
3/4 c Mustard (prepared)
1 c Firmly packed light brown
Sugar
1/2 c Water

Preheat the oven to 350 degrees. Place the brisket in a large
roasting pan that has been coated with nonstick vegetable spray.
In a large bowl, combine the ketchup, mustard, and brown sugar.
Remove 1 cup of the sauce to a medium-sized bowl and add the water
to it; mix well and pour around the meat in the pan. Pour the
remainder of the sauce over the top of the meat, making sure that
some of it stays on top. Cover tightly with aluminum foil and bake
for 3-3 1/2 hours or until the meat is fork-tender. Slice across
the grain and serve topped with sauce from the pan.

Source: WKBWTV
Posted by: Heart4Hom@aol
From: Bobbie Beers

MMMMM

Cheers

Jim


... Anarchy -- it's not the law, it's just a good idea.

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