Re: [CH] habanero steaks
VoodooChile (rael64@qwest.net)
Mon, 14 Oct 2002 15:27:11 -0600
>Haven't tried mango juice, but if I did, it would probably be over a
>fire instead of in a skillet.
caphelon is wonderful stuff :)
>Linda has always used a wine-honey-soy marinade for beef. I've
>learned that blackened honey can be tough to clean from ribbed iron,
>so I tend to avoid anything with much sugar in it. Lately I've used
>a mix of about 40 - 40 - 20 soy, worcestershire, and dry sherry.
>From that base, I might go anywhere with pepper or garlic. This
>time it was just an experiment to see how much heat the hab slices
>would give to the meat through direct contact, and to the sauce.
first restaurant in which i worked used oil/soy/sherry as it's base.
Hmmm. Have to think on all that.
As an aside - sorta - after cooking the veal I thought, damn, I
shoulda given them the "Paulette" treatment. One restaurant had a
"filet paulette" recipe (one owner also owned, probably still does,
Paulettes in Memphis TN) which is essentially petite filets of beef
in a peppercorn cream sauce. Damn nice dish. Anywho, I've always
wanted to do it up using some semi-serious chiles along w/peppercorns
and these chops woulda been the perfect thing use. Hmmm. May just
have to go buy a whole tenderloin or maybe ribeye and do some beef
experimentation this winter.
Not much else to do here in Idunno for a non-skier type...
(except learn how to ski, of course...but i'd want to do it nekkid,
and...well...no)
--
Peace...
Rael64
"I...am an enchanter."
"By what name are you known?"
"There are some who call me...Tim."
- Monty Python and the Holy Grail -