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Red Meat . . . .

210373 Views 3720 Replies 52 Participants Last post by  Oldsarge, 
Flanderian
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Vecchio Vespa
I am thoroughly enjoying this beef extravaganza. Last night we had a nice rare ribeye. In Lent Sundays are not fast days; so we made martinis (Citadelle and Dolin, 3:1). You just can’t have martinis without going on to steak. So darned good. That said, as good as a ribeye may be, my personal favorite is a rare hanger steak (skirt is a distant second) served (horrors!) sliced and topped with a well salted and peppered red wine and shallot reduction. It needs an accompanying serving of home made French fries and lemony home made mayonnaise. By the time you are getting near the end the wine reduction and mayonnaise are getting mixed. Yum. Okay, now to go make chicken curry.

BTW, Tod, what a great memory. Pomme Anna and beef Wellington. Over the top!
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Vecchio Vespa
Howard said:


Doesn't this make your mouth water? A big plate of pasta and meatballs. :)
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With a basket of garlic bread, a mixed green salad, and TWO scoops of Spumoni!
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Vecchio Vespa
paxonus said:
Spam is actually a fairly high quality product. All of the meat used comes from whole cuts, mostly shoulder and ham--unlike most bologna, hotdogs and similar products.
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Plus it's delicious, fried, on toasted white bread, but then so is a natural casing all beef hot dog with spicy mustard, onions, and sauerkraut. Now we are moving from red meat to pink meat.

The other day we took a drive in the Texas Hill Country, swinging by Opie's for Barbecue (grey meat with a red smoke ring and black exterior). We over ordered. I have to say leftover smoked brisket makes the best cheese steak I've ever tasted.

Oh how I love the entire rainbow of tasty meats, including Spam!
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Vecchio Vespa
eagle2250 said:
^^
Given the four coffees and four orders of fries, may we assume that you have pictured a White Castle dinner for four or for just one very hungry and very drowsy fellow? It's interesting how the ads always make the food items appear bigger than in real life! LOL. ;)
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My first thought was Harold and Kumar, in which case it was a single order as I recall.
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Vecchio Vespa
Flanderian said:
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Stellar wine selections.
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Vecchio Vespa
Howard said:
You know you want some prime rib. How about a side dish? perhaps french fries?
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I'm fond of "ironclads," quartered potatoes tossed into the beef drippings to develop a great brown crust, or of course Yorkshire pudding (or popovers). I also like English peas with mushrooms or pearl onions. As to toppings I like brown gravy for the potatoes or pudding and horseradish or horseradish mixed with sour cream for the meat. Be sure to save the bones for soup, onion soup in this house.
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Vecchio Vespa
Flanderian said:
They do!

Believe so, stuffed with spinach mixed with a savory herb-cheese mixture.
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You inspired me to do the clean out the fridge version. First I thawed two pork chops I'd bought because the four pack was such a deal, even though I only needed two. I had a little leftover cream cheese I had bought to go with some Harry and David pears (which a friend who doesn't like pears had given us) to which I added salt, pepper, a splash of Tiger sauce, some fresh basil, and some pine nuts. After browning the stuffed chops I finished them in a Marsala pan sauce and served them over leftover rice with leftover broccoli. I had a smidge of leftover tartar sauce from The Friday night crab cakes and a smidge of curry ketchup, leftover from grilled sausages. I combined them and added another squeeze of lemon to make a sauce for the broccoli. All in all a decadent and tasty way to clean out the fridge! Thanks for the inspiration.
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Vecchio Vespa
These all look delicious, but the Guinness braised short ribs look epic. That is my plan for the next time I braise short ribs. “Guinness is good for you.”
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Vecchio Vespa
I wonder how many of us recall Guinness using the slogan “Guinness is good for you” to tout the nutritional benefits of that marvelous drink? Also, I must say that Guinness has markedly improved its shipped products. In the 1960s if you drank Guinness anywhere near the Liffey it was marvelous, but the farther away you got, the worse it was. The bottled stuff they sold in the USA was awful. Now it is wonderful.
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Flanderian said:
When I visited London on the cheap in '70 I lived on draft Guinness and steak and kidney pie.

:pirate::pirate::pirate:
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In London I got yoghurt and oranges at Sainsbury's for lunch and went to Rupert Street for curry or hit a pub for an omelet, chips, and a couple of pints of bitter for dinner. I lost a lot of weight on the English food diet!
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Vecchio Vespa
FiscalDean said:
They're actually quite good if you get them early in the season.
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And sprinkle them with vinegar in which chiltepins have been soaking!
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Vecchio Vespa
Flanderian said:
Yup! A condiment. ;)

:pirate: :pirate: :pirate:

Better than hardtack and grass! :eek:
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I actually like hardtack. Anyone here remember a Pilot crackers?
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Vecchio Vespa
Howard said:
Are those clams on the half shell?
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They look like oysters to me. A squeeze of lemon and a twist of pepper, please.
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Vecchio Vespa
eagle2250 said:
^^
With several hours remaining in my present fast, I am moved to tears by this present conversation. Have you tried your oysters grilled and smoked? I may have embarrassed the wife in the past by ordering a dozed in the half shell and a dozen grilled...now that's a meal! LOL. ;)
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If that is enough to get past the raw oysters warnings, I'm there. I love oysters on the half shell, no sauce, just a squirt of lemon and a twist of ground black pepper. However, my doctor was pretty candid about the health concerns. Of course some of our oysters are pulled from the Gulf of Mexico, probably less pristine than the habitat of a Wellfleet or a Quilcene. I also miss my mother's Chesapeake Bay oysters rolled in cracker crumbs and pan fried in bacon fat.
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Vecchio Vespa
Tod Hackett said:
Add a slab of raw onion, sharp cheddar, and bacon and now we are getting somewhere...

(Hold the veggies, please)
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May I please have a fried egg on mine (plus what you suggested)?
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eagle2250 said:
Tonight's dinner for me is SlimFast, Strawberry-Cream flavor. :( Jeez Louise, life just isn't fair! LOL. ;)
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Have a Manhattan. About the same calories but waaaay more psychological nutrients!

Sincerely,

A Bad Influence
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Vecchio Vespa
Yes, Flanderian, real Jewish rye is hard to find. I’d have to drive 160 miles to 3 Brothers Bakery in Houston. However, your reference to Kümmel has me fantasizing about a beef on weck instead of the Caesar salad I’m about to make. Sigh...
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Vecchio Vespa
Tod Hackett said:
Black and blue or Pittsburghed for me thank you. Actually, outside of a few Old-Guard places like Kreis', here in Misery you would be hard pressed to find a waiter who understands "Bleu" or "Pittsburghed" much less a kitchen capable to deliver it.
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I find a black and blue to be a difficult steak to nail. By the time it has a really good crust it is up to rare, no longer cold and blue in the middle. Most restaurants use salamanders that cook somewhat slowly, despite their very high temperatures. To me you need screaming hot coals in an open fire with a grate that is all but sitting right on the coals. Even a super hot cast iron or carbon steel fry pan will not be able to do that particular cook justice. So I content myself with rare.
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Vecchio Vespa
Tod Hackett said:
For me, the trick is not in the heat, but the cold.

Freeze your porterhouse then stand it vertically to thaw in the bottom of the fridge for 3-4 hours until you have a uniform layer thawed meat on both sides.

Cast iron pan, clarified butter, and (surprisingly) medium heat (you'll have to experiment with your range/pan combination) for a long time.

Do the bone first, edges next, then drop her down.

Perfect crust every time.
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Go ahead. FORCE me to experiment with steaks for a long time. I am, BTW, exceedingly fond of the crust you get with butter. It will be a challenge to focus on the cold. Last year I read Salt, Fat, Acid, Heat and have since become scrupulous about putting meat out three hours before cooking and salting it liberally.
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Vecchio Vespa
Oldsarge said:
View attachment 31925

Where was this snapped. It looks a little like Opie's or Black's. Wherever it is that's a "break the bank" order!
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