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  • 6/27 National Onion Day 5

    From Dave Drum@1:3634/12 to All on Wed Jun 26 16:30:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Bacon, Onion & Tomatoes w/Sliced Steak
    Categories: Beef, Vegetables, Citrus, Herbs, Sauces
    Yield: 2 Servings

    6 sl Thick-cut bacon
    1 lb Chuck-eye steak
    Salt & coarse ground pepper
    1 tb Neutral oil
    3 tb Juice from one lemon
    3 tb Butter
    2 lg Cloves garlic; crushed
    2 Sprigs fresh thyme
    2 lg Beefsteak or Mortgage Lifter
    - tomatoes; cored, tops and
    - bottoms trimmed, cut in 5
    - slices each
    1 md White onion; top and bottom
    - trimmed, in 1/4" slices
    HP Brown Sauce or favourite
    - steak sauce
    1/2 c Flat-leaf parsley leaves;
    - chopped, loose pack

    Set the oven @ 375ºF/190ºC.

    Cook the bacon until very crisp.

    Pat the steak dry and season with salt and coarse
    ground pepper.

    Heat a cast-iron skillet over medium-high to high. Add
    the oil, about one turn of the pan. Add the steaks and
    cook, turning occasionally, to desired doneness, 8 to 9
    minutes for medium-rare. Douse the steaks with lemon
    juice and remove the pan from heat. Add the butter.
    When the butter foams, add the garlic and thyme.

    Spoon the melted butter over the steaks. Continue to
    baste the steaks with the butter for a minute or so.

    Transfer the steak to a plate and let rest for 10 min.

    Slice the steak against the grain to about 1/4" thick.

    Layer the tomatoes and onions on plates or a platter,
    seasoning between each layer. Top with the sliced steak,
    then the bacon. Drizzle the steak sauce back and forth
    on top and sprinkle with parsley.

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "Are you mad?" - "Only when the moon is full."
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    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Dave Drum@1:18/200 to All on Thu Jun 26 15:59:00 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chilli Onion Rings
    Categories: Five, Vegetables, Dairy, Snacks, Chilies
    Yield: 4 Servings

    3 lg 1015 onions *
    4 c Buttermilk
    2 c All-purpose flour
    2 ts Salt
    2 ts Chilli spice mix; Gebhardt,
    - homemade or Mexene
    Peanut oil; for deep-frying

    * Vidalia, Walla Walla, Maui Sweet, Bermuda, etc. may be
    used as a substitute. But this is a Texas recipe - so
    try to find 1015s. -- UDD

    Cut the onions into 3/8" slices. In a nonreactive dish,
    soak the onions in the buttermilk for 30 to 60 minutes.
    In a brown-paper sack, combine the flour, salt, and
    chilli spice. Drain the onions and dredge them in the
    seasoned flour.

    Pour at least 4" of oil into a deep, heavy saucepan.
    Heat the oil to 375ºF/190ºC. Fry the onions in batches,
    about 2 to 3 minutes or until golden. Drain the onions
    on paper towels, sprinkle with salt.

    Serve immediately.

    Serves 4 (or Dave)

    Adapted from Texas Home Cooking, by Cheryl Alters
    Jamison and Bill Jamison.

    Used by permission of the Harvard Common Press.

    From: http://www.texasmonthly.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "The big thieves hang the little ones." -- Czech proverb
    --- MultiMail/Win v0.52
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)