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Beef Surprise - De File
Does Collecting Make You Feel Dirty?
cbertsch
cbertsch
Beef Surprise
With the exception of a few months during her pregnancy, Kim has restricted her eating of beef to the hamburgers I make her. But lately I've discovered a way to get her to eat steak. I go to Safeway and pick up a marked-down T-bone (or two), the sort that taste better because they have aged adequately but which are about to lose the appearance that makes them marketable. I then stop at Trader Joe's for sliced mushrooms and, if we're out, onions. When I get home, I start the rice and then grind up some of those frozen Israeli garlic cubes that TJ's sells, a ton of ginger, and some red pepper, adding a little olive oil at the end to make it easier to spread. I then score the steak and liberally apply this mixture to its crevices, leaving about half of the garlic-ginger-pepper concoction for later. The steak goes under the broiler. I then start frying onion slices in the cast-iron pan without any liquid so that they brown quickly, throw in the mushrooms after a spell, deglaze the pan with a little white white and toss on the remainder of the garlic-ginger-pepper concoction. After a couple minutes I toss the onions and mushrooms with a little soy sauce and turn them down to the lowest setting on the burner. Meanwhile, I flip the steak. When it's close to being done, I slather some teriyaki sauce -- I particularly like the Island Teriyaki that TJ's sells -- onto both sides of the steak and wait for it to get the crispy black edges that Kim prefers. By this time the onion-mushroom side dish is done. I like to fill a plate with rice, put on the veggies, and then add the steak. Kim has been skipping the rice. Either way, though, the food is delicious and restorative for anyone who feels like they get something from red meat that is otherwise hard to come by. I've always fallen into that category, even when it felt horrible un-PC to admit. But Kim does too, periodically. I'm glad, in this week of extreme stress, that I was able to make her something that helped make her a little calmer. Tonight I added a new step to the recipe, slicing some more onions and making a bed out of them onto which I deposited the steak. They got nice and tasty underneath it.
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Comments
chefxh From: chefxh Date: September 5th, 2005 05:34 am (UTC) (LINK TO SPECIFIC ENTRY)
Charlie! I LOVE it when you talk foodie!
cbertsch From: cbertsch Date: September 5th, 2005 05:37 am (UTC) (LINK TO SPECIFIC ENTRY)
He-he. I'm all about easy and blood sugar-raising. I don't perform well if I have too many simple and complex sugars in my system, particularly if I'm low on protein. I mean, I think the Atkins Diet is insane, but I do better when I increase the proportion of meat, fish and green vegetables in my diet.
mhkrabat From: mhkrabat Date: September 5th, 2005 01:07 pm (UTC) (LINK TO SPECIFIC ENTRY)
HOLY COW!!! *um, sorry* That sounds great!
cbertsch From: cbertsch Date: September 5th, 2005 04:36 pm (UTC) (LINK TO SPECIFIC ENTRY)
I know people who would say that it's "a waste of a good steak." But I greatly prefer it to the unadorned sort. The crispy parts are especially good.
mhkrabat From: mhkrabat Date: September 5th, 2005 04:40 pm (UTC) (LINK TO SPECIFIC ENTRY)
"a waste of a good steak."

Hardly. A good steak can be made even better with some careful ministrations. Who eats an unadorned one with out steak-sauce? In your case such would be unneeded.

Meat and potatoes types: the boiled dinner place is 2 blocks south of here. Ketchup and salt on all the tables...

cbertsch From: cbertsch Date: September 5th, 2005 04:55 pm (UTC) (LINK TO SPECIFIC ENTRY)
I know. But there are purists out there. . .

"Boiled dinner": Hmmmmmm.
tpratt From: tpratt Date: September 6th, 2005 06:00 am (UTC) (LINK TO SPECIFIC ENTRY)
Beef is so good it's going to kill me.

I love the sound of your concoction. I'm not a big fan of onions, but if they're caramelized to a decent degree, yum indeed.

I got some nice aged ribeye, and found that I'm growing tired of broiled meat with nothing added but salt before cooking it. I lived on that for a few years back in the early 90's. That and lots and lots of malt liquor and frozen pizzas and macaroni and cheese. Kind of shocking to realize an old love is no longer as exciting. I'll have to branch out with some sublime sounding pastiche like you wrote about here.

Beverage of choice with this would have to be Coca-Cola, or Black Cherry wine coolers. Beer is great. Food is great. Beer and food together are yuck, except for maybe rijstaffel and Heineken draft.
cbertsch From: cbertsch Date: September 6th, 2005 06:21 am (UTC) (LINK TO SPECIFIC ENTRY)
You can skip the onions, I think. It's the mushrooms that really make the difference. I threw in green beans yesterday too and they were great with it. Ginger, garlic and soy sause do awesome things for a bad cut of beef, so why wouldn't they do even better for a good one? I mean, screw this purism. The fatty edges are particulary enhanced by the ginger.

I'm a huge fan of ginger in general, of course. It's the only thing that will stop me from coughing when I have an asthma or illness-induced cough. And it clears my breathing passages and gives me a head rush to boot, which is handy when one wants to get busy but is preoccupied with sinus congestion. The Pacific Island cultures in places like Hawai'i made use of ginger as an aphrodisiac, come to think of it. Beats shrimp, certainly.
art_thirst From: art_thirst Date: September 5th, 2005 02:26 pm (UTC) (LINK TO SPECIFIC ENTRY)
I've never been a big meat eater but, that sounds pretty tastey. What wine are you having with that meal? ;-)
cbertsch From: cbertsch Date: September 5th, 2005 04:39 pm (UTC) (LINK TO SPECIFIC ENTRY)
Now that is a tricky question. Ginger is hard to pair with wine. Since Kim doesn't usually drink wine, I don't open one. My guess is that a dry, unsubtle red would work or maybe a sweet, unsubtle white. Since Kim prefers red, we usually have an Italian red, something with a lot of Sangiovese in it. That might be too dry. There's a red from Sicily called Corvo that might work.
art_thirst From: art_thirst Date: September 5th, 2005 05:07 pm (UTC) (LINK TO SPECIFIC ENTRY)
Let's get Chris to make a recommendation! He's the best wine consultant I know. :-))
cpratt From: cpratt Date: September 5th, 2005 06:29 pm (UTC) (LINK TO SPECIFIC ENTRY)
Who, me? Hell, I'd probably stick with beer... or else a Jackson-Triggs reserve meritage from BC. We had some at Dan's brother's rehearsal dinner at Ruth's Chris last month and it was phenomenally good [and affordable - sort of - at $20 a bottle].

I'd still stick with the Sangiovese, though, or maybe a Zinfandel from Puglia. Yum. Anfora zin is really really good and cheap at around $8.
art_thirst From: art_thirst Date: September 6th, 2005 12:53 am (UTC) (LINK TO SPECIFIC ENTRY)
See, that was a help for me anyway. I don't like beer, really. I drink beer only to get drunk. I don't like the bitterness of it and, seems to get worse as it warms. Since we never had any alcoholic beverages in the house when I was a kid there was certainly no way to get used to it. I first started drinking with rum, then beer, then wine (after spending time in Italy).
cbertsch From: cbertsch Date: September 6th, 2005 06:22 am (UTC) (LINK TO SPECIFIC ENTRY)
Rum. That's rough. I learned to drink as a teenager in Germany, so good beer does it for me.
art_thirst From: art_thirst Date: September 6th, 2005 12:11 pm (UTC) (LINK TO SPECIFIC ENTRY)
My first drink I was into my 30s. My roommate/ lover was an alcoholic & drug user and it was his birthday. We, and his girlfriend, went fishing, his favorite pasttime. We all got rather drunk, which was my first time getting drunk. Mostly around him I drank beer but, I never got to his level of drinking everything in sight. He's deceased now.
yourbestfiend From: yourbestfiend Date: September 5th, 2005 05:22 pm (UTC) (LINK TO SPECIFIC ENTRY)

addition redux

BEEF + onions + garlic + ginger + red pepper + soy sauce = YUMMY YUMMY YUMMY I LOVE BEEF AAAAAAAAAgurglrgurlrgulgurglegurgle (<--- Homer Simpson beer noise)

I'm definitely making that for my Berkeley Math Man this week.
cbertsch From: cbertsch Date: September 5th, 2005 05:46 pm (UTC) (LINK TO SPECIFIC ENTRY)

Re: addition redux

I think beef is a delayed-action aphrodisiac!
_luaineach From: _luaineach Date: September 14th, 2005 03:49 am (UTC) (LINK TO SPECIFIC ENTRY)
Thought of you tonight when I made T-bones with a garlic/ginger/red pepper rub. Your own account was delightful to me until the Teriyaki sauce -- just because a) I don't particularly like teriyaki and b) because I eat my steaks medium to medium rare so anything of a "sauce" really just serves to get in the way of the warm blood. :) But, garlic, ginger and red pepper enhance just about anything I think. I'm more to the 'purist' edge only because of how I cook my steak and, eating it so basically bloody, a lot of things *can* overpower the taste/texture I, personally, am going for. But I'm never purist enough to avoid garlic, ginger or red pepper as an adjunct to rare-ish red meat. Most often, though, I'll cook the steak plain and then season whatever side (usually rice) with those flavors (or cayenne) and so get the seasoning as a compliment to the taste of steak, if ya dig me.

Ramble ramble ramble; anyway, thought of this post while massaging ginger into the fat. :)
cbertsch From: cbertsch Date: September 14th, 2005 05:10 am (UTC) (LINK TO SPECIFIC ENTRY)
There's something particularly alluring about massaging ginger into fat! Oh, and I understand about the teriyaki. I don't always add that step. But I cook the steaks pretty well done because that's the only way Kim will eat them.
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