I am experimenting with different peppercorns over the Holidays and
one meal I hope to attempt will be dry-aged NY with a zin reduction
gravy. I was kind of shocked to find that none of my books seems to
have a peppered steak recipe (or at least none by that name).

Does anyone have a tried-and-true recipe that they're willing to
share?

Many thanks.

The Ranger
--
I can't wait 'til I'm a teenager! Then you won't be able to order
me around!"
Alpha Ranger, 1234:55, 11/30/02

The Ranger wrote:

> I am experimenting with different peppercorns over the Holidays and
> one meal I hope to attempt will be dry-aged NY with a zin reduction
> gravy. I was kind of shocked to find that none of my books seems to
> have a peppered steak recipe (or at least none by that name).
>
> Does anyone have a tried-and-true recipe that they're willing to
> share?
>
> Many thanks.
>
> The Ranger

Steak au poivre might be what you're looking for?
http://www.google.com/search?hl=en&i...teak+au+poivre

The Ranger wrote:

> I am experimenting with different peppercorns over the Holidays and
> one meal I hope to attempt will be dry-aged NY with a zin reduction
> gravy. I was kind of shocked to find that none of my books seems to
> have a peppered steak recipe (or at least none by that name).
>
> Does anyone have a tried-and-true recipe that they're willing to
> share?
>
> Many thanks.
>
> The Ranger

Steak au poivre might be what you're looking for?
http://www.google.com/search?hl=en&i...teak+au+poivre

Steak Au Favre?

Guy
(football on the brain)

Steak Au Favre?

Guy
(football on the brain)

"The Ranger" > wrote in message
...
> I am experimenting with different peppercorns over the Holidays and
> one meal I hope to attempt will be dry-aged NY with a zin reduction
> gravy. I was kind of shocked to find that none of my books seems to
> have a peppered steak recipe (or at least none by that name).
>
> Does anyone have a tried-and-true recipe that they're willing to
> share?
>
> Many thanks.
>
> The Ranger

Here are a few I've tried and liked, Ranger. My favorite is probably the
Green peppercorn-Bourbon sauce:

STEAK WITH PEPPERCORN SAUCE

Source: E&AEkstrom, rfc, 02DEC98
Recipe from: Bon Appetit

2 tsp. cracked black pepper
2 (9 oz. each; 3/4-inch thick) New York strip steaks
1 tsp. unsalted butter
2 tbs. dry white wine
2 tbs. brandy
1 tsp. minced shallot
2 garlic cloves, minced

1/2 cup whipping cream
1/2 tsp. 4-peppercorn blend, crushed (a blend of black, white, green and
pink peppercorns)
1.5 tsp. sour cream


Rub 1/2 tsp. black pepper on both sides of each steak. Season steaks with
salt. Melt butter in heavy large skillet over high heat. Add steaks and cook
to desired doneness, about 3 minutes per side for medium-rare. Transfer
steaks to plates; tent with foil to keep warm. Add white wine, brandy,
shallot, and garlic to same skillet and bring to boil, scraping up any
browned bits. Boil 1 minute. Add cream and peppercorn blend. Boil until
reduced to sauce consistency, about 5 minutes. Remove from heat and whisk in
sour cream. Spoon sauce over steaks.

NOTES: Used 2 fillet mignons. Made sauce ahead of time in a saucepan. This
turned out really great! We both liked it a lot.

Charlie's Notes: I followed the directions. It is quite good.

STEAK AU POIVRE

Source: unknown

4 New York strip steaks, 10 oz. each
1 tbs. oil
1.5 tbs. cracked black pepper
10 oz. beef broth
1 tsp. cornstarch
1 tsp. water
1 oz. brandy or bourbon

Heat the beef broth in a small saucepan. Mix the water and cornstarch and
whisk into the broth. Simmer for 15 minutes and set aside. Heat the oil in a
heavy skillet over medium-high heat. Place the pepper on a plate and gently
press each steak, on both sides, into the pepper. Add to the pan and cook to
desired temperature. Remove the steaks. Remove the pan from the flame and
carefully add the brandy. Allow to cook-off the flame for 30 seconds. Return
to heat and watch for flame-ups. Add the beef broth sauce and heat for 30
seconds. Serve over the steaks.

Charlie's note: I used a little more brandy than called for.

GREEN PEPPER SAUCE

Source: Richard Kerr, rfc ?

green peppercorns, 1 heaped tsp. per person
brandy, enough to deglaze pan, red wine works too [so does Bourbon]
Dijon mustard, 1 heaping tsp. per person.
sour cream, 1 heaped tbs. per person

Squash the peppercorns with the side of a knife; leave a few unbruised for
effect. Remove steaks to a warm plate and set aside to relax. Deglaze pan
with enough brandy to leave a little in the bottom once it has stopped
bubbling. Add the mustard and peppercorns and stir to pick up all the good
bits from the bottom of the pan. Add the sour cream and stir to combine.
Place over very low heat to warm; don't get it too hot. Place steaks on
serving plates and pour any juices into the pan. Stir in well. Pour over the
steaks.

Charlie's note: This is really good with Bourbon.

CREAMY HORSERADISH PEPPERCORN SAUCE

Recipe by: Sheldon

Cream that's been heated with cracked peppercorns to infuse, strained to
remove pepper, and then add prepared horseradish to taste and reduce at the
simmer until slightly thickened. Serve warm napped on steak. Kept in the
fridge it will thicken enough to dress a rare roast beef sammiche on Russian
black bread to die for. If you like, sprinkle with caviar, and go to heaven.

Charlie's note: This is for roast beef, but I used it on ribeye steaks and
it was super.

"The Ranger" > wrote in message
...
> I am experimenting with different peppercorns over the Holidays and
> one meal I hope to attempt will be dry-aged NY with a zin reduction
> gravy. I was kind of shocked to find that none of my books seems to
> have a peppered steak recipe (or at least none by that name).
>
> Does anyone have a tried-and-true recipe that they're willing to
> share?
>
> Many thanks.
>
> The Ranger

Here are a few I've tried and liked, Ranger. My favorite is probably the
Green peppercorn-Bourbon sauce:

STEAK WITH PEPPERCORN SAUCE

Source: E&AEkstrom, rfc, 02DEC98
Recipe from: Bon Appetit

2 tsp. cracked black pepper
2 (9 oz. each; 3/4-inch thick) New York strip steaks
1 tsp. unsalted butter
2 tbs. dry white wine
2 tbs. brandy
1 tsp. minced shallot
2 garlic cloves, minced

1/2 cup whipping cream
1/2 tsp. 4-peppercorn blend, crushed (a blend of black, white, green and
pink peppercorns)
1.5 tsp. sour cream


Rub 1/2 tsp. black pepper on both sides of each steak. Season steaks with
salt. Melt butter in heavy large skillet over high heat. Add steaks and cook
to desired doneness, about 3 minutes per side for medium-rare. Transfer
steaks to plates; tent with foil to keep warm. Add white wine, brandy,
shallot, and garlic to same skillet and bring to boil, scraping up any
browned bits. Boil 1 minute. Add cream and peppercorn blend. Boil until
reduced to sauce consistency, about 5 minutes. Remove from heat and whisk in
sour cream. Spoon sauce over steaks.

NOTES: Used 2 fillet mignons. Made sauce ahead of time in a saucepan. This
turned out really great! We both liked it a lot.

Charlie's Notes: I followed the directions. It is quite good.

STEAK AU POIVRE

Source: unknown

4 New York strip steaks, 10 oz. each
1 tbs. oil
1.5 tbs. cracked black pepper
10 oz. beef broth
1 tsp. cornstarch
1 tsp. water
1 oz. brandy or bourbon

Heat the beef broth in a small saucepan. Mix the water and cornstarch and
whisk into the broth. Simmer for 15 minutes and set aside. Heat the oil in a
heavy skillet over medium-high heat. Place the pepper on a plate and gently
press each steak, on both sides, into the pepper. Add to the pan and cook to
desired temperature. Remove the steaks. Remove the pan from the flame and
carefully add the brandy. Allow to cook-off the flame for 30 seconds. Return
to heat and watch for flame-ups. Add the beef broth sauce and heat for 30
seconds. Serve over the steaks.

Charlie's note: I used a little more brandy than called for.

GREEN PEPPER SAUCE

Source: Richard Kerr, rfc ?

green peppercorns, 1 heaped tsp. per person
brandy, enough to deglaze pan, red wine works too [so does Bourbon]
Dijon mustard, 1 heaping tsp. per person.
sour cream, 1 heaped tbs. per person

Squash the peppercorns with the side of a knife; leave a few unbruised for
effect. Remove steaks to a warm plate and set aside to relax. Deglaze pan
with enough brandy to leave a little in the bottom once it has stopped
bubbling. Add the mustard and peppercorns and stir to pick up all the good
bits from the bottom of the pan. Add the sour cream and stir to combine.
Place over very low heat to warm; don't get it too hot. Place steaks on
serving plates and pour any juices into the pan. Stir in well. Pour over the
steaks.

Charlie's note: This is really good with Bourbon.

CREAMY HORSERADISH PEPPERCORN SAUCE

Recipe by: Sheldon

Cream that's been heated with cracked peppercorns to infuse, strained to
remove pepper, and then add prepared horseradish to taste and reduce at the
simmer until slightly thickened. Serve warm napped on steak. Kept in the
fridge it will thicken enough to dress a rare roast beef sammiche on Russian
black bread to die for. If you like, sprinkle with caviar, and go to heaven.

Charlie's note: This is for roast beef, but I used it on ribeye steaks and
it was super.

"Charles Gifford" > wrote in
.net:

> Here are a few I've tried and liked, Ranger. My favorite is probably
> the Green peppercorn-Bourbon sauce:
>

Doesn't Julia's first book have a recipe...I believe you lightly score
the steaks and insert freshly cracked peppercorns into the slight scores
several hours to overnight prior to cooking and use butter and brandy
with the deglazed style sauce. I'm not possitive as I made this 30 odd
years ago the first and only time I tried it, it was good but not to my
tastes at that time.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

"Charles Gifford" > wrote in
.net:

> Here are a few I've tried and liked, Ranger. My favorite is probably
> the Green peppercorn-Bourbon sauce:
>

Doesn't Julia's first book have a recipe...I believe you lightly score
the steaks and insert freshly cracked peppercorns into the slight scores
several hours to overnight prior to cooking and use butter and brandy
with the deglazed style sauce. I'm not possitive as I made this 30 odd
years ago the first and only time I tried it, it was good but not to my
tastes at that time.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

HHB wrote:

> Doesn't Julia's first book have a recipe...I believe you lightly score
> the steaks and insert freshly cracked peppercorns into the slight scores
> several hours to overnight prior to cooking and use butter and brandy
> with the deglazed style sauce. I'm not possitive as I made this 30 odd
> years ago the first and only time I tried it, it was good but not to my
> tastes at that time.

Speaking of which, although this isn't quite what the OP was after, I've had
good results following the Good Eats recipe:

Good Eats Strip Steak with Pepper Cream Sauce
4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Preheat oven to 200 degrees F.

Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a
12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add
steaks and cook until browned on both sides, about 2 minutes per side for
medium-rare and 3 minutes per side for medium. Remove steaks from pan and
place on a rack set on a sheet pan; place in oven to keep warm.

Add the stock to the saute pan and whisk until the crispy bits release from
bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over
medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan.
Increase heat to high and cook, whisking continually, until sauce thickens
slightly, just enough to coat the back of a spoon; this will take 5 to 7
minutes.

Season the sauce, to taste, with kosher salt. Place steaks on plates, top
with sauce, and serve immediately.


Bob

HHB wrote:

> Doesn't Julia's first book have a recipe...I believe you lightly score
> the steaks and insert freshly cracked peppercorns into the slight scores
> several hours to overnight prior to cooking and use butter and brandy
> with the deglazed style sauce. I'm not possitive as I made this 30 odd
> years ago the first and only time I tried it, it was good but not to my
> tastes at that time.

Speaking of which, although this isn't quite what the OP was after, I've had
good results following the Good Eats recipe:

Good Eats Strip Steak with Pepper Cream Sauce
4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Preheat oven to 200 degrees F.

Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a
12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add
steaks and cook until browned on both sides, about 2 minutes per side for
medium-rare and 3 minutes per side for medium. Remove steaks from pan and
place on a rack set on a sheet pan; place in oven to keep warm.

Add the stock to the saute pan and whisk until the crispy bits release from
bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over
medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan.
Increase heat to high and cook, whisking continually, until sauce thickens
slightly, just enough to coat the back of a spoon; this will take 5 to 7
minutes.

Season the sauce, to taste, with kosher salt. Place steaks on plates, top
with sauce, and serve immediately.


Bob

HHB wrote:

> Doesn't Julia's first book have a recipe...I believe you lightly score
> the steaks and insert freshly cracked peppercorns into the slight scores
> several hours to overnight prior to cooking and use butter and brandy
> with the deglazed style sauce. I'm not possitive as I made this 30 odd
> years ago the first and only time I tried it, it was good but not to my
> tastes at that time.

Speaking of which, although this isn't quite what the OP was after, I've had
good results following the Good Eats recipe:

Good Eats Strip Steak with Pepper Cream Sauce
4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Preheat oven to 200 degrees F.

Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a
12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add
steaks and cook until browned on both sides, about 2 minutes per side for
medium-rare and 3 minutes per side for medium. Remove steaks from pan and
place on a rack set on a sheet pan; place in oven to keep warm.

Add the stock to the saute pan and whisk until the crispy bits release from
bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over
medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan.
Increase heat to high and cook, whisking continually, until sauce thickens
slightly, just enough to coat the back of a spoon; this will take 5 to 7
minutes.

Season the sauce, to taste, with kosher salt. Place steaks on plates, top
with sauce, and serve immediately.


Bob

On 16 Dec 2004 00:59:09 -0600, "Bob" >
wrote:
[snip]
> Speaking of which, although this isn't quite what
> the OP was after, I've had good results following
> the Good Eats recipe:
>
> Good Eats Strip Steak with Pepper Cream Sauce
> 4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
> Kosher salt
> 2 teaspoons black peppercorns, coarsely crushed
> 2 tablespoons clarified, unsalted butter
> 3/4 cup beef stock or broth
> 3 tablespoons cognac
> 3/4 cup heavy cream
> 1 tablespoon green peppercorns in brine, drained and slightly crushed
[snip remaining recipe]

Ah... But it looks quite interesting and worth a try. Many thanks!

The Ranger
---
"It often amazes me at the complexity a simply-worded e-mail can
convey to so many different people. And yet, so many people
willingly complain that e-mail is an imperfect tool for
communicating those same simple ideals."

On 16 Dec 2004 00:59:09 -0600, "Bob" >
wrote:
[snip]
> Speaking of which, although this isn't quite what
> the OP was after, I've had good results following
> the Good Eats recipe:
>
> Good Eats Strip Steak with Pepper Cream Sauce
> 4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
> Kosher salt
> 2 teaspoons black peppercorns, coarsely crushed
> 2 tablespoons clarified, unsalted butter
> 3/4 cup beef stock or broth
> 3 tablespoons cognac
> 3/4 cup heavy cream
> 1 tablespoon green peppercorns in brine, drained and slightly crushed
[snip remaining recipe]

Ah... But it looks quite interesting and worth a try. Many thanks!

The Ranger
---
"It often amazes me at the complexity a simply-worded e-mail can
convey to so many different people. And yet, so many people
willingly complain that e-mail is an imperfect tool for
communicating those same simple ideals."

On Thu, 16 Dec 2004 04:43:50 GMT, Hahabogus >
wrote:
> Doesn't Julia's first book have a recipe...I believe
> you lightly score the steaks and insert freshly
> cracked peppercorns into the slight scores several
> hours to overnight prior to cooking and use butter
> and brandy with the deglazed style sauce. I'm not
> possitive as I made this 30 odd years ago the first
> and only time I tried it, it was good but not to my
> tastes at that time.

Knowing that you are dredging this up from 30 years past, was it
too spicy or did it seem like there was something missing?

The Ranger
--
"The Irish believe wiff a most-'oly furor that eatin' food shoul'
be a test of courage. If we can't boil it t' deff, fry it in a vat
o' grease, or stuff it in an animal intestine, we're posit've it
shouldn't be eaten."
-- John Woolery, London Underground, 1992

On Wed, 15 Dec 2004 21:14:57 GMT, "Charles Gifford"
> wrote:
> Here are a few I've tried and liked, Ranger. My favorite is
> probably the Green peppercorn-Bourbon sauce:

Many thanks, Charlie! I have a red, a green, two whites, and three
types of black peppercorns! I'll just have to force myself to give
each recipe a try...

The Ranger
--
"You do know why Nyquil ads show people already in bed? You drink
two oz. and [BOOM!] your eyes roll back in your head putting you in
an 10-hour coma, all while instantly dissolving your internal bone
structure. The first time I took it was at a friend's party. I
deboned myself right there on his floor, blissfully squashing seven
guests."
Bill Hastings, 1996

On Wed, 15 Dec 2004 12:43:54 -0500, Goomba38 >
wrote:
> Steak au poivre might be what you're looking for?
> http://www.google.com/search?hl=en&i...teak+au+poivre

I'm honestly not sure although some of these recipes sound
interesting and worth a longer look.

The Ranger
--
It was a painful (emotional and physical) Life Experience(tm) that
I don't recommend anyone try. The Gahdz have a cruel sense of humor
for those with blond hair and fair skin foolish enough to play with
fire.

The Ranger wrote:

> I am experimenting with different peppercorns over the Holidays and
> one meal I hope to attempt will be dry-aged NY with a zin reduction
> gravy. I was kind of shocked to find that none of my books seems to
> have a peppered steak recipe (or at least none by that name).
>
> Does anyone have a tried-and-true recipe that they're willing to
> share?

I do them regularly, except that I use red wine that has some body to
it. I rub beef tnerdloin steaks with a crushed garlic then give each
side of the steaks a good grind of coarse black pepper. I loosen the
screw on top in order to get more of a cracked pepper than ground. I
toss the steaks into a hot frying pan with just a tiny amount of olive
oil to stop sticking, sear each side, reduce the heat and give them a
few minutes per side, take them off and season them with a little ground
salt. While the steaks rest I pour some read wine into the pan to
deglaze, add a nob of butter, a few drops of lemon juice and a good dash
of Worsterchire sauce

The Ranger wrote:

> I am experimenting with different peppercorns over the Holidays and
> one meal I hope to attempt will be dry-aged NY with a zin reduction
> gravy. I was kind of shocked to find that none of my books seems to
> have a peppered steak recipe (or at least none by that name).
>
> Does anyone have a tried-and-true recipe that they're willing to
> share?

I do them regularly, except that I use red wine that has some body to
it. I rub beef tnerdloin steaks with a crushed garlic then give each
side of the steaks a good grind of coarse black pepper. I loosen the
screw on top in order to get more of a cracked pepper than ground. I
toss the steaks into a hot frying pan with just a tiny amount of olive
oil to stop sticking, sear each side, reduce the heat and give them a
few minutes per side, take them off and season them with a little ground
salt. While the steaks rest I pour some read wine into the pan to
deglaze, add a nob of butter, a few drops of lemon juice and a good dash
of Worsterchire sauce

Here's the way I like to do it:

whole peppercorns
salt
butter or margarine
lemon juice
Worcestershire sauce
cognac or red wine (optional)
chopped parsley
chopped chives or shallots (optional)
strip steaks, at least 1 1/2 inches thick

Crush peppercorns coarsely with a mallet or heavy skillet and press firmly
into both sides of steak. Place small amount of salt in skillet and heat
until very hot but not quite smoking. Add steak and sear quickly. Turn
steak; reduce heat. Dot top of each steak with butter. Pour 1 teaspoon of
lemon juice over top of each steak; add several drops of Worcestershire
sauce. Cook slowly until butter just melts. Remove steak from pan. Add
cognac or wine, parsley, and chives or shallots. Boil a minute or two to
reduce to a sauce-like consistency and pour over meat.

Whats wrong with a decent Zin ? A good California Zinfandel will have
plenty of body, some bordering on barbaric. Perhaps you have only had
white Zin, which is certainly a market driven perversion.

Dean G.

The Ranger > wrote in
:

> On Thu, 16 Dec 2004 04:43:50 GMT, Hahabogus >
> wrote:
> > Doesn't Julia's first book have a recipe...I believe
> > you lightly score the steaks and insert freshly
> > cracked peppercorns into the slight scores several
> > hours to overnight prior to cooking and use butter
> > and brandy with the deglazed style sauce. I'm not
> > possitive as I made this 30 odd years ago the first
> > and only time I tried it, it was good but not to my
> > tastes at that time.
>
> Knowing that you are dredging this up from 30 years past, was it
> too spicy or did it seem like there was something missing?
>
> The Ranger
> --
> "The Irish believe wiff a most-'oly furor that eatin' food shoul'
> be a test of courage. If we can't boil it t' deff, fry it in a vat
> o' grease, or stuff it in an animal intestine, we're posit've it
> shouldn't be eaten."
> -- John Woolery, London Underground, 1992
>

Actually I was a poor newlywed and couldn't afford such luxuries at that
time. It was a spurge for 'our' first dinner party. Ate kraft dinner for
almost for a month due to the party's costs; but it was worth it.

Peppercorn Steaks with a butter brandy sauce and some sort of Crab
appetizer is all I can remember of the evenings menu.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

The Ranger > wrote in
:

> On Thu, 16 Dec 2004 04:43:50 GMT, Hahabogus >
> wrote:
> > Doesn't Julia's first book have a recipe...I believe
> > you lightly score the steaks and insert freshly
> > cracked peppercorns into the slight scores several
> > hours to overnight prior to cooking and use butter
> > and brandy with the deglazed style sauce. I'm not
> > possitive as I made this 30 odd years ago the first
> > and only time I tried it, it was good but not to my
> > tastes at that time.
>
> Knowing that you are dredging this up from 30 years past, was it
> too spicy or did it seem like there was something missing?
>
> The Ranger
> --
> "The Irish believe wiff a most-'oly furor that eatin' food shoul'
> be a test of courage. If we can't boil it t' deff, fry it in a vat
> o' grease, or stuff it in an animal intestine, we're posit've it
> shouldn't be eaten."
> -- John Woolery, London Underground, 1992
>

Actually I was a poor newlywed and couldn't afford such luxuries at that
time. It was a spurge for 'our' first dinner party. Ate kraft dinner for
almost for a month due to the party's costs; but it was worth it.

Peppercorn Steaks with a butter brandy sauce and some sort of Crab
appetizer is all I can remember of the evenings menu.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Hahabogus wrote:

> Actually I was a poor newlywed and couldn't afford such luxuries at that
> time. It was a spurge for 'our' first dinner party. Ate kraft dinner for
> almost for a month due to the party's costs; but it was worth it.
>
> Peppercorn Steaks with a butter brandy sauce and some sort of Crab
> appetizer is all I can remember of the evenings menu.

For future reference, if you are serving filets to a large number of people
you are better off to buy a whole tenderloin and cut it into steaks. It is
much cheaper that way.

Dave Smith > wrote in
:

> Hahabogus wrote:
>
> > Actually I was a poor newlywed and couldn't afford such luxuries
> > at that time. It was a spurge for 'our' first dinner party. Ate
> > kraft dinner for almost for a month due to the party's costs; but
> > it was worth it.
> >
> > Peppercorn Steaks with a butter brandy sauce and some sort of Crab
> > appetizer is all I can remember of the evenings menu.
>
> For future reference, if you are serving filets to a large number of
> people you are better off to buy a whole tenderloin and cut it into
> steaks. It is much cheaper that way.
>
>

I had served porterhouse.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Hahabogus wrote:

> >
>
> I had served porterhouse.

No wonder you were broke after that :-)

"The Ranger" > wrote in message
...
> On Wed, 15 Dec 2004 21:14:57 GMT, "Charles Gifford"
> > wrote:
> > Here are a few I've tried and liked, Ranger. My favorite is
> > probably the Green peppercorn-Bourbon sauce:
>
> Many thanks, Charlie! I have a red, a green, two whites, and three
> types of black peppercorns! I'll just have to force myself to give
> each recipe a try...
>
> The Ranger

I wish you joy in them! I like Penzeys 4 peppercorn mix and always have it
on hand. What I lack just now is the steaks else I'd be joining you.

Charlie

"The Ranger" > wrote in message
...
> On Wed, 15 Dec 2004 21:14:57 GMT, "Charles Gifford"
> > wrote:
> > Here are a few I've tried and liked, Ranger. My favorite is
> > probably the Green peppercorn-Bourbon sauce:
>
> Many thanks, Charlie! I have a red, a green, two whites, and three
> types of black peppercorns! I'll just have to force myself to give
> each recipe a try...
>
> The Ranger

I wish you joy in them! I like Penzeys 4 peppercorn mix and always have it
on hand. What I lack just now is the steaks else I'd be joining you.

Charlie

On 2004-12-16, > wrote:
> Whats wrong with a decent Zin ? A good California Zinfandel will have
> plenty of body, some bordering on barbaric.

Amen, brother. Hand me my warclub and my Riedel ....I'm kicking ass and
taking appellations!

> Perhaps you have only had
> white Zin, which is certainly a market driven perversion.

More like an abomination! Anyone wasting their money on blite zinfandel is
missing one of the great wines of the world, namely a true CA Zinfandel.
Zins can be characterized as Chianti Classico's on steroids that have been
taken to a higher plane. They are every bit as complex as the finest CA cab
or Italian red. Try a Renwood or a Turley with an excellent prime rib for
the holidays. You too can be a barbarian!

nb

wrote:

> Whats wrong with a decent Zin ? A good California Zinfandel will have
> plenty of body, some bordering on barbaric. Perhaps you have only had
> white Zin, which is certainly a market driven perversion.

I have never had the pleasure of trying one of the good California
Zinfandels. Any other Zinfandel I have ever tried has been more like a
watered down Rose. That's not to say that there aren't any. I usually use
a red. Brandy will do too.

wrote:

> Whats wrong with a decent Zin ? A good California Zinfandel will have
> plenty of body, some bordering on barbaric. Perhaps you have only had
> white Zin, which is certainly a market driven perversion.

I have never had the pleasure of trying one of the good California
Zinfandels. Any other Zinfandel I have ever tried has been more like a
watered down Rose. That's not to say that there aren't any. I usually use
a red. Brandy will do too.

In article >,
Dave Smith > wrote:

> wrote:
>
> > Whats wrong with a decent Zin ? A good California Zinfandel will have
> > plenty of body, some bordering on barbaric. Perhaps you have only had
> > white Zin, which is certainly a market driven perversion.
>
> I have never had the pleasure of trying one of the good California
> Zinfandels. Any other Zinfandel I have ever tried has been more like a
> watered down Rose. That's not to say that there aren't any. I usually use
> a red. Brandy will do too.

Some of them, properly aged, can be a real treat -- but not a cheap one.

Trentadue, a small winery in the Sonoma Valley, comes to mind.

Isaac

In article >,
Dave Smith > wrote:

> wrote:
>
> > Whats wrong with a decent Zin ? A good California Zinfandel will have
> > plenty of body, some bordering on barbaric. Perhaps you have only had
> > white Zin, which is certainly a market driven perversion.
>
> I have never had the pleasure of trying one of the good California
> Zinfandels. Any other Zinfandel I have ever tried has been more like a
> watered down Rose. That's not to say that there aren't any. I usually use
> a red. Brandy will do too.

Some of them, properly aged, can be a real treat -- but not a cheap one.

Trentadue, a small winery in the Sonoma Valley, comes to mind.

Isaac