I wasn’t going to say anything, Scylla, but now that Omni’s holding your arms behind your back, I may as well step up and punch you in the nose, too. Figuratively, of course.
A good, hot grill is the best thing to throw your steak onto. I’ve enjoyed pan-broiled steaks, but always used that method ONLY when there was no actual fire about.
I prefer a good thick rib steak with the bone left in. Rub it with cut garlic, salt it and pepper it judiciously, sprinkle on just a touch of oregano, and it’s ready for the fire.
1 lb. boneless, skinless chicken breasts
4 1/2 cups water
1/2 tsp salt
black pepper to taste
2 cups converted white rice, uncooked
1/4 tsp cayenne pepper
1 onion, chopped
2 cloves garlic
16 oz. can chopped tomatoes (I use the garlic/oregano seasuned kind)
1 lb. sausage (I use reduced fat Jimmy Dean, but use whatever you like)
Combine chicken, water, salt and black pepper in a large pot and bring to a boil. Reduce heat and simmer for 20 minutes or until chicken is done.
Meanwhile, combine rice, cayenne pepper, onion, garlic and chopped tomatoes in a large bowl and set aside.
Remove chicken from pot (reserving broth), cut into bite-sized chunks and add to bowl with rice mixture.
Strain broth through a colander into the bowl with chicken/rice mixture.
In the same large pot, saute sausage.
When the sausage is cooked, pour off all but a tablespoon of the grease (with red. fat Jimmy Dean, no need to pour off - it’s about a tablespoon).
Add chicken/rice mixture to the pot and bring all to a boil.
Simmer, covered, for 35 minutes or until rice is done.
That’s a seriously different way to make it from mine, though, canthearya. I don’t put tomatoes in mine, for instance… I find that they make the rice gummy. Instead, I use spicy-hot V-8 for the cooking liquid. I also no longer make it with chicken, as Mrs. Chef prefers crawfish tails instead.
I’ll write my version down and post it as soon as I can.
PS - where the hell are the celery and green bell pepper? It just CAN’T be jambalaya without them.
I do not fry. This process SEARS, trust me it does not fry. I too, would prefer the dry rub, but sadly this does not work (A rub comes off, burns, and insulates the steak from the heat). You need a liquid, which is why I prefer the barest hint or Teryaki, soy, black pepper, ginger, and garlic.
The high speed cooking locks in the juices, and tenderness.
If you want to put your filet on a grill and let the best part of it drip into the fire, while you dry it out into a shoe, I can’t stop you, but then I also can’t stop you if you decide to smash your genitals with a ball-peen hammer.
Try it ONCE. Then talk to me. I’ll put my seared filet up against grilled filet you care to make.
He’s right, y’know. Onion-celery-green pepper equals the Holy Trinity of the Creole and Cajun cuisines.
I personally hate green bell peppers. They have a “grassy” flavor which overwhelms everything else, to my way of thinking. I substitute those long, mild-flavored light-green peppers that are variously called “frying peppers,” “Italian peppers,” or “bull’s horn peppers” in my gumbos, etoufees, dirty rice, etc. (They’re also good in goulash, being the closest native equivalent to the Hungarian pepper.)
Scylla: I sear both sides of the beefsteak on the grill, which keeps the juice from dripping out into the fire. However, I am perfectly willing to do comparison testing. Would you mind explaining to my wife why I’m going to eat two steaks in a row tonight?
Sauteed Mushrooms and Scallions (Topping for steaks)
Serves 4-6
Preparation time: 30 minutes
Ingredients:
1/2-1 Pound of button mushrooms
1/2-1 Bunch scallions (green onions)
1/2-1 Cup good white wine
1/2-1 Cube butter
2-4 Cloves of garlic
1/8 Tsp Ground white pepper
Salt to taste Preparation:
Preheat skillet over a low flame. Thinly slice the mushrooms (avoid washing them if possible or use a dry brush to remove any soil). Melt half of the butter in the pan. Add the mushrooms and cook until light brown. Chop scallions into sections about 3mm long (1/8") using some but not all of the green tops. Add the scallions and the extra butter as needed. Once the white parts of the scallions are transparent, push the ingredients to one side and add crushed or finely minced garlic to the pan and then reduce heat. Do not brown the garlic, it will turn bitter and ruin this dish!. Once the garlic begins to release its perfume, combine the ingredients and mix thoroughly. Bring the pan to a high heat and wait thirty seconds before adding the white wine. Continue to cook over a medium heat until wine volume is reduced by half. Serve over filet mignon or New York strip steaks fresh from the grill.
Note: This is the only sauce that touches my steaks. Some fresh cracked pepper and you will have a taste of the hereafter.
For the more adventurous souls, adding some more mushrooms, shallots and bread crumbs turns this recipe into a fabulous stuffing for pork chops.
::Now that Omni and Ukulele Ike have distracted Scylla’s attention, Zenster runs up and funnels the marinade down Scylla’s nostrils::
Repeat after me Scylla, “Thou shalt not desecrate the steak-like object. Thou shalt not desecrate the steak-like object. Thou shalt not desecrate the steak-like object…”
Now as to you Ukulele Ike, get your black leather clad pantywaist back into this here virtual kitchen and cough up a real recipe! [whiney ass voice] Oooh, there’s no measurements, oooh, there aren’t any casseroles, oooh, this is too general! [/whiney ass voice]. Notice all of those strange little numbers preceding the ingredients of my chicken soup or guacamole recipes? Now quityerbitchin’ and fork over the goods.
[/Scylla bashing] By the way Scylla, it is apparent that you are fond of blackened food. I can hardly blame you on this. My favorite New York steak preparation is to have it charred on the outside and medium rare to rare on the inside.
All of you need to read the book “On Food and Cooking” (The Science and Lore of the Kitchen) by Harold McGee (Scribners 1984). Once you read this book, you will never look at cooking the same. It gives accurate and scientific information on the biochemical processes at work in the kitchen.
It’s delicious! I LOVE it! Here, Cheffie, let me refill your plate. Zenster, you ready for thirds? Scylla, you’re gonna finish that, right? MmmmmmMMMMMMM, best jambalaya I’ve ever tasted! Canthearya, you are a goddess!
Merci Guitare Petite du Hawaii avec Quatre Ficelles Ike…
I got a little pissy there.
You’re sweet and I lubs ya. I still have the mental picture of you in a gray suit looking out your office window over Central Park while sipping coffee. Man are you F I N E!
Hey, don’t listen to these ingrates. They’re still arguing about their carnivorous instincts. You, on the other hand are civilized enough to use Jimmy Dean sausage. This rates extra points in my book.
Now dry your eyes Canthearya and come back to post another wonderful recipe. OK?
4 - 8 Large Jalapeño peppers (adjust for octane)
3 - 6 Large salad tomatoes (no Roma / plum)
2 - 4 Large white onions (white onions only)
¼ - ½ Cup Chopped cilantro
¼ Cup Lemon juice
2 Tbs. White vinegar
~1 Tbs. Salt
Preparation:
To control the heat of this relish, vary the quantity of peppers . For the least heat, remove seeds and ribs from the chiles. For best results all ingredients should be diced finely (2-3mm. cubes). Do not use a food processor as it will tend to shred or pulp the vegetables. The best results are obtained using a sharp chef’s knife, steeled at intervals during the process. Mince Jalapeño peppers, tomatoes (seeded & peeled), cilantro and the onions into very small dice. Mix in large bowl. Add vinegar and lemon juice. Salt to taste. Mix well and chill before serving with yellow corn tortilla chips.
Stolen from Mexicali Rose in Oakland, CA ~1998
(near Eleventh and Broadway Avenues)
PS: Who knows the origin of the term for this hot relish?
Have I ever mentioned that I worship and adore all of you? You’ve given me such wonderful recipes.
(Blush; should look it up, but the scallop and pasta suggestion in Kelli’s “working mom’s supper” thread gave me inspiration for a fabulous meal this week. Garden tomatoes, fresh basil–oh, swoon.)
Not that anyone asked, but:
firm agreement on the green pepper issue. I, too, substitute Italian peppers, or red peppers. The taste is mellower.
I parted company w/ Scylla only when it came to adding butter to a pan-seared steak. Heresey. Use the best cut of beef you can get. (Omaha Steaks are reliably good, if you lack a good butcher.)
Heat a seasoned cast-iron skillet to smoking point. (Turn on the range hood.) Do NOT add anything to the skillet, save a dusting of kosher salt, if you wish. Plop steak in pan and leave it alone! It’ll spit, hiss and smoke, but leave it for at least 2 minutes. Grab w/ tongs and flip; it may stick a bit, but mostly it’ll be crusted and wonderful. Give it another few minutes on the other side.
Remove the steak to a platter and let it rest for at least 10 minutes for the juices to reabsorb!! Meanwhile, deglaze the pan w/ some butter, a splash of wine, etc. and drop in 'shrooms. Let them get glazed, golden and absorb all that good steaky-stuff from the pan.
Grab implements and gorge. (Anyone permitting ketchup near this feast shall be summarily shot.)
Gonna go grab my splotched, stained and much-loved recipe file. Did I mention you guys rock?
Pasta:
honkin’ big pot of boiling water
2 Tbsp. kosher salt
1 lb. fettucine
Sauce:
2 large lemons (reserve juice; grate the rinds)
1 cup heavy cream
1/4 cup vodka
1/2 tsp. fresh ground black pepper
1/4 cup chopped fresh parsley
3/4 cup fresh grated parmesan cheese
(Optional stuff: see below)
Cook the pasta; y’know–boil it till al dente, drain it.
Meanwhile, grate 1 lemon rind, then squeeze out juice and reserve. (The other will be sliced for garnish.)
Put cream and vodka in large skillet adn simmer for a few minutes to thicken. Add the lemon juice and rind to the sauce and cook (stirring) for a minute or so. Plop the drained pasta into the skillet and toss gently to sauce. Season w/ pepper, garnish w/ parsley and plate up. Pass parmesan separately.
(Optional stuff: toss cooked scallops, shrimp, asparagus, fresh peas, whatever to the sauce just before tossing.)
Blissful stuff–and fast. Can’t remember if I posted this before. Also have a killer recipe for pineapple and cream cheese baklava, if anyone is interested. And a Vietnamese pepper chicken that is fine.
Ooooh TVeblen, you so schmart! You were the first to mention letting cooked meat rest! Mucho, mucho extra points. This is some of the best advice that any beginner can receive on how to carve / cut / serve a piece of meat!
In view of the ongoing, raging, steak-like object / hot beef embroglio, you should go to the head of the class!
PS: We do rock! Because all of us care about real food.
[Popeye voice] ALLA YOUSE, MORE RESKIPIES! [/Popeye voice]