pixelchef

Thai Beef Salad Serves 4 as Salad. Steak and Marinade 1 lb flank steak 3 oz vegetable oil 1/4 tsp freshly minced ginger 1 clove garlic 3 star anise grated zest from half an orange 1 stalk lemongrass, finely, diced 6 T dark soy sauce Dressing 2 T peanut oil 1 shallot, thinly, sliced 1 garlic, clove, minced 1/4 red Serrano chili, thinly, sliced, and, de-seeded 1 tsp finely chopped lemongrass 1 inch piece ginger, peeled, and, minced 2 kaffir lime leaf, finely, shredded 1 T fish sauce 3 T lime juice 3 T hot water 2 T sugar Salad 1 Boston lettuce, leaves coriander, leaves mint, leaves tam basil, leaves 1 carrot, julienned 1 green mango, julienned 2 oz peanuts, toasted, and, crushed 1 oz deep-fried shallot jicama, julienned Steak and Marinade Clean the flank steak, removing any visible sinew. Combine all the marinade ingredients with the vegetable oil, and rub into the flank steak. In a deep dish, allow the steak to marinade for no less than 4 hours. Remove the flank steak from the marinade, also removing any debris from the marinade. In a thick-bottomed cast iron pan over high heat, sear both sides of the flank steak, which should take no longer than 2 or 3 minutes, forming a dark golden brown colour. Remove the meat from the pan and place to one side and allow to relax for a few moments before shaving as thinly as possible. For the Dressing For the dressing, heat the oil in a large frying pan over a medium heat and fry the shallots, garlic, chilli, lemongrass, ginger and lime leaves for 2 minutes. Add the fish sauce, limejuice, sugar and water and simmer over a low heat for an additional 2 minutes. Remove from the heat and cool and pass through a fine chinois (or sieve). For the Salad Arrange the Boston leaves on a plate. Toss together the carrot, mango and jicama, shallots, peanuts, mint leaves and Thai basil. Mix in the dressing and divide the salad on to the Boston leaves. Arrange the thinly sliced beef neatly on the salad and drizzle a little extra dressing over the top, sprinkle with coriander and serve. Keywords: Salad, Main Dish, Intermediate, Beef, Thai ( RG535 )

Wrap in steak, serve over steak. Steak to drink.

App: Steak tartare OR beef carpaccio (either will do) Entree: Kobe beef steak (strip, med-rare), risotto milanese, braised cabbage. Dessert: Maple creme brulee OR Meyer lemon sorbet

I eat out about once a week, I'd imagine. Take-out or fast food maybe twice a week (lunches), and fine dining about once a month. The rest of the time, I'm doing 100% of the cooking.

Umm.. words escape me. Next we'll hear Ardria is gonna open El Whythehellnot in the new AOL building too.

Pont l'Eveque

Isn't Flay on the Times' payroll (those recipe thingies he does)?

Shoot me. Then stuff me in a tamale.

Oh my. Oh my. What have you done? 11:30, and now I must bake. :( Once again, this tread is going to be the death of me. Ah well.

Personally, I'd eat chocolate bread with peanut butter.

Oh my god, you can actually eat the Death Rain chips, Mark? Geez. Can you bite into a raw habanero?

Some of the hottest fine dining establishments today share something in common; their names are composed of a low-key acronym that pushes ego aside and lets the food speak for itself. ADNY, rm, WD-50 to name just a few, are some of the nation's top tables that share this signification. I am lucky enough to have one of these hip, nouveau hot-spots just outside my front door: KFC. This gastronomic trend-setter is located in one of North America's hottest dining destinations: Oshawa, Ontario. It takes a strong economy of middle-to-lower class General Motors auto-workers to support a restaurant of this calibre, and Oshawa has just that! On any given night you shan't be surprised to see Ralph McPeters, supervisor of the section of the line that installs those elegant rear-view mirrors on the new 2003 Chevrolet Malibu, or Bob Jefferies, sheet-metal manipulator extraordinaire. This is where Oshawa's A-list dines. This is where I dine. Upon entering the luxurious room, you're immediately greeted with the smell of fresh, regional ingredients: grease and unidentified poultry parts. It doesn't get more gourmet than this. Expect to be promptly greeted by one of the lovely staff primed and ready to take your order from a gleaming menu shining with technicolour reminiscent of the lights of Broadway. On any given evening you may choose from a wide array of fried chicken, salads, and award-winning frites. On this particular outing, I chose a free-range organic chicken breast, breaded in a Panko-esque Asian crust, and topped with sauce that would put the best of remoulades to shame. They call it the "Big Crunch", and it didn't disappoint. It was both big, and crunchy. No more, no less. A perfect menu description! It comes served with a side of frites, and a beverage of my choosing. I was having difficulty deciding upon a beverage for my meal, but the soft-drink sommelier was of immediate assistance. He suggested I go with something light and fruity with acidic notes: 7-Up. A perfect match with the earthiness of the chicken, and the bitterness of the 3-week old salmonella-infused sauce. Perfection! And the best part? If you don't feel like mingling on any given visit, you can choose to receive all this from the comfort of your own automobile! KFC offers "Drive-Thru" service to all its patrons. Just another quaint, yet meaningful detail that makes KFC such an incredible place to dine. When was the last time you drove your Lexus through Charlie Trotter's? I'll bet you can't even remember! So don't look now Mr. Alain Ducasse of New York, but there's a new acronym in town, and its name is KFC! ****

Hahaha, you're so right. I'm such a whore. :(

I want this now.

Okay, tuna. Need tuna. Sashimi, sushi, whatever. Gimmie fresh tuna.

Fresh tagliatelle with a brown butter sauce, LAVISHLY covered with shaved fresh truffle, parmesan shards, and cracked pepper. Oh goodness me.

Kimchi ramen, bottled water.

Wow. Just.. holy shit.

That friggin' beef strokinoff follows me everywhere!

Damn. Need cornbread. This thread creates many problems in my life.

Hmm. Yours sounds really good too, tommy. Though, I don't like mustard (don't kill me). Everything else, including those sun-dried tomatoes sound delicious. In fact, you've inspired me my good man. The chicken beckons!

I use MAC knives currently, after having used Wusthoff, and Globals in the past. I far prefer MACs for my personal comfort/skill.

Grilled chicken, grilled apple slices, crispy bacon, peppery greens (arugula, watercress), fontina or havarti on buttered country bread. That's my favourite.

I already posted that link in this thread, fresco. :P

Would you like fries with your McLawsuit?