Oh yes.

D asked what I wanted for dinner, and having taken possession of 91
lbs of grass-fed beef yesterday I said... you got it! Beef. So she
got a T-bone out of the deep freeze this afternoon.

This is what I did: I liberally peppered the steak, salted it, too.
Then I seared it in an oiled pan and set it aside to rest. I added
about 2 tblspoons of diced onion to the pan and sauteed it till it got
some color, then I added some sliced mushrooms and got them mostly
cooked. Next I added a glass of red wine (a California cab) and
brought that to a boil. To that I added some homemade demiglace and
some thyme and salt and pepper. I finished it with a teaspoon of
Dijon mustard. As that reduced, I carved the very rare meat into
strips which I tossed into the sauce to complete the cooking.

Sides were turnip greens with caramelized onions and tasso, and an
acorn squash casserole with chipotles and yogurt.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

In article >,
"modom (palindrome guy)" <moc.etoyok@modom> wrote:

> This is what I did: I liberally peppered the steak, salted it, too.
> Then I seared it in an oiled pan and set it aside to rest. I added
> about 2 tblspoons of diced onion to the pan and sauteed it till it got
> some color, then I added some sliced mushrooms and got them mostly
> cooked. Next I added a glass of red wine (a California cab) and
> brought that to a boil. To that I added some homemade demiglace and
> some thyme and salt and pepper. I finished it with a teaspoon of
> Dijon mustard. As that reduced, I carved the very rare meat into
> strips which I tossed into the sauce to complete the cooking.

Did you get your inspiration from Steak Diane? It sounds delicious.

leo

--
<http://web0.greatbasin.net/~leo/>

modom (palindrome guy) wrote:
>
> This is what I did: I liberally peppered the steak, salted it, too.
> Then I seared it in an oiled pan and set it aside to rest. I added
> about 2 tblspoons of diced onion to the pan and sauteed it till it got
> some color, then I added some sliced mushrooms and got them mostly
> cooked. Next I added a glass of red wine (a California cab) and
> brought that to a boil. To that I added some homemade demiglace and
> some thyme and salt and pepper. I finished it with a teaspoon of
> Dijon mustard. As that reduced, I carved the very rare meat into
> strips which I tossed into the sauce to complete the cooking.
>
> Sides were turnip greens with caramelized onions and tasso, and an
> acorn squash casserole with chipotles and yogurt.



Yum, what a feast!

gloria p

In article >,
Puester > wrote:

> modom (palindrome guy) wrote:
> >
> > This is what I did: I liberally peppered the steak, salted it, too.
> > Then I seared it in an oiled pan and set it aside to rest. I added
> > about 2 tblspoons of diced onion to the pan and sauteed it till it got
> > some color, then I added some sliced mushrooms and got them mostly
> > cooked. Next I added a glass of red wine (a California cab) and
> > brought that to a boil. To that I added some homemade demiglace and
> > some thyme and salt and pepper. I finished it with a teaspoon of
> > Dijon mustard. As that reduced, I carved the very rare meat into
> > strips which I tossed into the sauce to complete the cooking.
> >
> > Sides were turnip greens with caramelized onions and tasso, and an
> > acorn squash casserole with chipotles and yogurt.
>
>
>
> Yum, what a feast!
>
> gloria p

It does indeed sound wonderful... :-)

Modom, where are the jpegs???
You used to post pics!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 13 Nov 2006 11:27:37 -0600, Omelet >
wrote:

>In article >,
> Puester > wrote:
>>
>> Yum, what a feast!
>>
>> gloria p
>
>It does indeed sound wonderful... :-)
>
>Modom, where are the jpegs???
>You used to post pics!

I lent my camera to a student for the semester.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

On Sun, 12 Nov 2006 22:46:46 -0800, Leonard Blaisdell
> wrote:

>Did you get your inspiration from Steak Diane? It sounds delicious.
>
>leo

Yeah, sorta. But I used no brandy in the sauce.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

In article >,
"modom (palindrome guy)" <moc.etoyok@modom> wrote:

> >Modom, where are the jpegs???
> >You used to post pics!
>
> I lent my camera to a student for the semester.
> --
> modom

Hope you get it back alive. :-)

In the meantime, you could get a cheapy backup?

My A-340 is not an expensive camera, but it's adequate to the task.

I'll get a more complex one some day when I work up the nerve!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 13 Nov 2006 21:25:37 -0600, Omelet >
wrote:

>In article >,
> "modom (palindrome guy)" <moc.etoyok@modom> wrote:
>
>> >Modom, where are the jpegs???
>> >You used to post pics!
>>
>> I lent my camera to a student for the semester.
>
>Hope you get it back alive. :-)
>
I'm certain I will. The student in question is aces in my book.

>In the meantime, you could get a cheapy backup?
>
No thanks. It's not necessary.

--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

In article >,
"modom (palindrome guy)" <moc.etoyok@modom> wrote:

> Oh yes.
>
> D asked what I wanted for dinner, and having taken possession of 91
> lbs of grass-fed beef yesterday I said... you got it! Beef. So she
> got a T-bone out of the deep freeze this afternoon.
>
> This is what I did: I liberally peppered the steak, salted it, too.
> Then I seared it in an oiled pan and set it aside to rest. I added
> about 2 tblspoons of diced onion to the pan and sauteed it till it got
> some color, then I added some sliced mushrooms and got them mostly
> cooked. Next I added a glass of red wine (a California cab) and
> brought that to a boil. To that I added some homemade demiglace and
> some thyme and salt and pepper. I finished it with a teaspoon of
> Dijon mustard. As that reduced, I carved the very rare meat into
> strips which I tossed into the sauce to complete the cooking.
>
> Sides were turnip greens with caramelized onions and tasso, and an
> acorn squash casserole with chipotles and yogurt.
> --
> modom
>
> "Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
> Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."
>
> --Robb Walsh, Legends of Texas Barbecue Cookbook

Tell D to take a hike, Michael; I'm movin' in!
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog Barcelona on Foot
http://jamlady.eboard.com