Discussion in 'The Red Room' started by Dayton Kitchens, Jul 8, 2015.
How does that actually make this thread different from all other threads?
You and me both. Clearly, she doesn't love us.
Hmmm...I see I'm going to have to double down on the snark from now on...
There might be some threads he doesn't post in.
Beat me to it.
In all honesty, Dayton's been making more occasional sense lately. I wonder if he's become bored with his persona?
Nah, gturner lowered the bar and ep hasn't been around
To me it seems like Dayton's been a bit more likely to succeed in his efforts to be funny lately, but in his efforts to be serious he's been making even less sense than usual lately. He's been infected, to a degree, with gturneritis so that, more frequently than he used to, he's engaging in bullshittery and outright lying whenever it seems to him to support his ignorant opinions.
Ironic, considering that it was attempt on his part to make someone else look like a fail.
It's the only way to eat steak! You can skip the shrimp sauce if you like.
Chile Rubbed Steak With Baja Shrimp Sauce
Baja Shrimp Sauce Ingredients (yield: 2-3 cups):
1 TBSP. Olive oil
1 Large ear fresh corn, roasted and cut from cob
½ cup poblano peppers, ¼” dice
½ cup onions, ½” dice
1 clove garlic, minced
2 TBSP. Cream sherry or dry white wine
2 cups heavy cream
2 cups fresh cilantro, chopped (optional)
½ TSP. Oregano
2 TSP. Mustang Spice*
½ TSP. Salt (or to taste)
¼ TSP. Fresh-ground black pepper
½ cup fresh tomato, ½” dice
1 TBSP. Cornstarch
2 TBSP. Milk
8 spears asparagus, cut on ¼” bias
1 cup shrimp deveined, shelled & cooked (or crawfish or crabmeat)
Directions Baja Shrimp Sauce:
1. In a large skillet, heat oil and sauté corn, poblanos, onions and garlic.
2. Cook over medium-high heat for about 5 minutes until crisp-tender
3. Deglaze pan by adding the sherry and stirring to loosen any browned bits
4. Add cream, herbs and spices. Bring to a boil. Add tomatoes.
5. Reduce for 3-4 minutes, then stir in the cornstarch which has been dissolved in the milk.
6. Cook 2 minutes more until sauce thickens slightly. (Can be prepared in advance.)
7. When ready to serve, stir in asparagus tips and cooked shrimp and heat through.
8. Serve immediately, over steaks (below). Also great over your favorite cut of grilled fish or chicken.
2 (8-12 oz.) tenderloin or NY strip steaks
2 TBSP. Mustang Spice*
1 cup Baja Shrimp Sauce
1. Rub steaks all over with Mustang Spice and let sit for 20 minutes
2. Grill to desired temperature and top with heated Baja Shrimp Sauce.
½ cup New Mexican Red Chile Powder
½ cup Cajun Blackening Spice
1 Tbsp. Salt
1lb ground pork
1lb skirt steak or similar
1 large onion chopped
1 jalapeño diced
4 cloves garlic chopped
1 can tomato sauce
1 cans diced tomatoes
1 can Rotel tomatoes
2 cans dark red kidney beans rinsed
1 Bottle of beer
5 tbsp chili powder
1 teaspoons cayenne chili powder
4 cubes beef bouillon
5 tbsp ground cumin
2 tsp paprika
1 tpsp chipotle powder
4 tsp oregano
4 tsp sugar
1 tsp ground coriander
2 tsp unsweetened cocoa
Cube steak into pieces, 1 by 1/2 by 1/2 inch. Brown meat in pan, add in chopped onion and cook 1/2 way, transfer to slow cooker. Add in all ingredients.
Set slow cooker to low, cook for 6-8 hours. Check to make sure it doesn't burn or over cook.
Yeah, I'll skip it. The only way to eat a good steak is salted, peppered, seared, and cooked to rare or medium-rare. I'll make an exception for wrapping tenderloin in bacon, but that's about it.
I like my stakes rather dry and salty. Too many of them today are juicy with too much fat.
What about garlic powder?
You sound like Dayton and his phobia of new things.
Nah, Liet's right. A recipe like that for steak means either a fear of how steak actually tastes, or a need to fix a low grade cut of meat.
Except it doesn't hide the flavor of the steak at all. The spices draw out more of the flavors and juices than any other method I've had.
Ha ha, I hadn't seen this length of this thread.
I find that beef generally tastes better with only salt and pepper. That goes for steaks, brisket, ribs...
I put a rub on pork shoulders and ribs, but that's about it.
A little salt, a little pepper, and a smidge of garlic powder makes a steak really sing.
Oh, and lamb usually benefits from a spice rub and cloves of garlic inserted into the meat.
Lovely recipes but, as others have said, a steak should be able to speak for itself.
[Dos Equis Guy]"I don't always eat steak, but when I do, I prefer it lightly seared on both sides and still moving in the middle."[/]
If that's the case then it's way, way too rare.........
I'll do that for any kind of roast, usually with some rosemary, too. But with a roast, you are creating two things: 1) the interior; 2) the crust. The crust can do with a zesty rub, but the inside is all about the juices.
Salt, pepper, and clarified butter are all that goes on the steak itself. I'll saute some minced garlic and onions to go on top of it at plating. I don't do fungus.
I don't see any sigs. I probably have them turned off or something. You should try it.
My mom used to rub lamb inside and out with chimichurri sauce along with salt and pepper prior to baking it and those turned out fairly well.
I heard Chardman and Ed629 used to do the same to a lamb.....
As usual, you heard wrong.
Wow. I'm amazed you can post like that.
Separate names with a comma.