Re: [CH] habanero steaks

VoodooChile (rael64@qwest.net)
Mon, 14 Oct 2002 15:27:11 -0600

>Haven't tried mango juice, but if I did, it would probably be over a 
>fire instead of in a skillet.

caphelon is wonderful stuff :)

>Linda has always used a wine-honey-soy marinade for beef.  I've 
>learned that blackened honey can be tough to clean from ribbed iron, 
>so I tend to avoid anything with much sugar in it.  Lately I've used 
>a mix of about 40 - 40 - 20 soy, worcestershire, and dry sherry. 
>From that base, I might go anywhere with pepper or garlic.  This 
>time it was just an experiment to see how much heat the hab slices 
>would give to the meat through direct contact, and to the sauce.

first restaurant in which i worked used oil/soy/sherry as it's base. 
Hmmm.  Have to think on all that.

As an aside - sorta - after cooking the veal I thought, damn, I 
shoulda given them the "Paulette" treatment.  One restaurant had a 
"filet paulette" recipe (one owner also owned, probably still does, 
Paulettes in Memphis TN) which is essentially petite filets of beef 
in a peppercorn cream sauce.  Damn nice dish.  Anywho, I've always 
wanted to do it up using some semi-serious chiles along w/peppercorns 
and these chops woulda been the perfect thing use.  Hmmm.  May just 
have to go buy a whole tenderloin or maybe ribeye and do some beef 
experimentation this winter.

Not much else to do here in Idunno for a non-skier type...
(except learn how to ski, of course...but i'd want to do it nekkid, 
and...well...no)

-- 
Peace...
Rael64

"I...am an enchanter."
"By what name are you known?"
"There are some who call me...Tim."

- Monty Python and the Holy Grail -