Favorite Foods - Page 5

**Team Sergeant** · 03-29-2004, 15:19

Quote:

Originally posted by Smokin Joe
1) Elk back-strap (aka Elk Filet) 2-3 inches thick with a creole rub.

Cooked over oak coals so hot that you lay the meat right on the coals with out the threat of picking up any ash.

Cook for about 4 mins each side serve medium rare.

2) Same receipe for a 2-3 inch thick Steak Filet.

Nothing to extravagent (sp) just plain old good.

Sounds like a fine recipe, now all Iâ€™ve got to do is shoot me an elk!

TS

**Team Sergeant** · 03-29-2004, 15:25

Made this on Saturday. Excellent dish. Next time I'd go easy on the salt in the cilantro sauce. I also cooked the steaks over an open flame.

SKIRT STEAK WITH CILANTRO GARLIC SAUCE

Active time: 20 min Start to finish: 20 min
For sauce
1 medium garlic clove
1/2 teaspoon salt
1 cup coarsely chopped fresh cilantro
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/8 teaspoon cayenne
For steak
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb skirt steak, cut crosswise into 3- to 4-inch pieces
Make sauce:
Mince garlic and mash to a paste with salt. Transfer to a blender and add remaining sauce ingredients, then blend until smooth.
Grill steak:
Stir together cumin, salt, and pepper in a small bowl. Pat steak dry, then rub both sides of pieces with cumin mixture.
Heat an oiled well-seasoned ridged grill pan over high heat until hot but not smoking, then grill steak in 2 batches, turning over occasionally, about 2 minutes per batch for thin pieces or 6 to 8 minutes per batch for thicker pieces (medium-rare). Serve steak drizzled with sauce.
Serves 6

Gourmet
April 2004

http://www.epicurious.com/run/recipe...rd=skirt+steak

**Razor** · 03-29-2004, 16:08

Oh God, another Atkins fanatic. Why is it so hard for folks to understand weight management is simple mathmatics:

Eat more calories than you burn - weight gain
Eat less calories than you burn - weight loss
Eat the same amount of calories you burn - weight maintenance

You can debate insulin spikes and high glycemic foods all day long; its simply a 'can't see the forest for the trees' situation.

QRQ 30 · 03-29-2004, 16:21

There is almost always a Lodge within driving distance. There was a good one in Colon. No women were allowed and the men could sit at the windows enjoying dinner and drinks and keep an eye on their angry, drooling wives in the parking lot.

I like kimchee!!

Quote:

Sounds like a fine recipe, now all Iâ€™ve got to do is shoot me an elk!

Smokin Joe · 03-29-2004, 21:33

Quote:

Originally posted by Team Sergeant
Sounds like a fine recipe, now all Iâ€™ve got to do is shoot me an elk!

TS

I know some good spots around here if you get drawn.

**Bill Harsey** · 04-01-2004, 18:08

I'll have to find my original recipe for Forge Fried Rice and Shrimp. Key to this is using the portable forge with blower driven charcoal. The aerobatic pilot and airplane builder Steve Wolf was over here for dinner once and watched me cook this, he said it looked like the Mercury 7 capsule re-entry. Key to this dish is the high heat and keeping the cook out of the beer until it's done. I add finely sliced habeneros to the dish for high octane rating, incredible flavor with the shrimp. I remember using fresh ginger and garlic, (must find recipe). Once I was cooking some habeneros and onions for something here while my wife was gone. it was a pretty warm day and I'd had some coolant. I wasn't paying enough attention to the indoor frying pan heat and put the chiles into the oil way too hot. I'd thought maybe fast onset allergies were causing my eyes to water but I hung in and kept cooking. My bad coughing must have been caused by swallowing some beer the wrong way, couldn't be my cooking. So I'm standing there crying and coughing, barely able to breath but having a big time when my wife and kids got home and couldn't even come in the house because I'd pepper fogged the whole place. This is how come I got to learn to cook outside.

**Bill Harsey** · 04-01-2004, 18:31

Important safety rigging for forge fried rice is cooler full of ice with beer, we have lot's of pretty ok micro-brews to choose from around here. (Oregon, beer making center of the universe) Ice has been used in the past to help cool off hot item handling mistakes.

**The Reaper** · 04-01-2004, 18:53

Welcome back, Mr. Harsey.

TR

**Bill Harsey** · 04-02-2004, 08:09

Thank you TR, You guys know what it means to live here in the United States, I just took the refresher course. God Bless America!

Sacamuelas · 04-02-2004, 18:08

AHHHhhhhhh.. Boiled crawfish and cold beer.

My Dinner tonight.

**Ambush Master** · 04-02-2004, 18:41

YES !!! MUD BUGS !!!

**The Reaper** · 04-02-2004, 19:11

Quote:

Originally posted by Sacamuelas
AHHHhhhhhh.. Boiled crawfish and cold beer. My Dinner tonight.

SUCK HEADS!!

TR

**Bill Harsey** · 04-02-2004, 19:16

Crawfish Etouffee!!! You guys just reminded me of one of the best dishes I've ever had! The only problem I have with catching those suckers is that I always end up leaking red stuff. The Smith River on the Oregon coast is great crawdaddin'. Good eating Sirs!

**The Reaper** · 04-02-2004, 19:28

Quote:

Originally posted by Bill Harsey
Crawfish Etouffee!!! You guys just reminded me of one of the best dishes I've ever had! The only problem I have with catching those suckers is that I always end up leaking red stuff. The Smith River on the Oregon coast is great crawdaddin'. Good eating Sirs!

Mr. Harsey Junior, please clean out your PMs and check your email.

Thanks!

TR

**Bill Harsey** · 04-02-2004, 19:30

will do.