LOOKING for: Black Diamond Steak Marinade
hdphat2k3
17 years ago
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woodie
17 years ago
pat_t
17 years agoRelated Discussions
LOOKING for: looking for marinade
Comments (3)Here's a simple, yet effective one by James Beard: 1/2 C burgundy wine 2 Tbsp. olive oil 1 Tbsp. Worcestershire sauce 1/2 tsp. each rosemary and thyme 1 tsp. salt 1/2 tsp. black pepper The primary function of oil is to facilitate the co-mingling of disparate flavors so as to become homogeneous. You can reduce the oil here by half if you want, but I would also cut the Worcestershire by half if you do. Or, you can try this. It's not a wine marinade but is it *really* good. The meat gets really tender but the flavors remain subtle, at least to my palate. 1 tsp. lemon zest 1/2 C lemon juice 1/3 C canola oil 2 Tbsp. sliced scallions w/tops 1 clove garlic, minced 4 tsp. sugar 1-1/2 tsp. salt 1 tsp. Worcestershire 1 tsp. prepared mustard 1/8 tsp. pepper courtesy Omaha Steaks Delish! B...See MoreLOOKING for: Steak
Comments (9)If you're cooking a filet mignon, I'd add some oil to a very hot skillet instead of salt as I described below which is how I normally cook fattier steaks like ribeyes. Find a market with a good butcher & ask him to cut you the kind of steaks you'd like or to recommend one. I think steaks are good both grilled outdoors or pan-cooked or even broiled. Most grocers carry Choice beef but you can get Prime beef at a few. Prime is the best but Choice can be very good. Here's my post on the other thread you started. this is a really good sauce with steak: MUSTARD PEPPERCORN SAUCE 1 TBL sugar 2 TBL tarragon vinegar or white wine vinegar 1/4 cup Dijon mustard 1/2 tsp salt 2 egg yolks 2 TBL green peppercorns, rinsed & drained 1 TBL unsalted butter 1/2 cup heavy cream In the top of a double boiler, combine the sugar, vinegar, mustard, salt, yolks & peppercorns. Whisk over hot water until thickened, about 5 minutes. Remove from the heat 7 stir in the butter. Allow to cool. Whip the cream until stiff & gently fold into the mustard sauce. Cover & refrigerate until serving time. You can make this up to a week ahead of time.~~ What's also good & is easier is a flavored butter like this one from Craig Claiborne: MAITRE D'HOTEL BUTTER 1/4 lb butter at room temperature 1 TBL lemon juice 1 tsp Worcestershire sauce 3 TBL finely chopped parsley Cream the butter & beat in the lemon juice & Worcestershire a little at a time. Beat in the parsley & season w/salt & pepper. Chill (or make into a roll with Saran wrap & freeze until ready to use.) Slice off & place on top of the steak.~~ If you want to pan cook your steaks, heat a heavy skillet & pour a thin layer of salt on the bottom over fairly high heat. When the salt starts to brown a little, add the steaks & cook until well browned on one side. Only turn the meat one time (I lower the heat after I turn the meat.) The length of time it will take to make it medium well depends on how thick the meat is....See MoreLOOKING for: Marinade for flank steak
Comments (9)Both Nancy's Backwood Flank Steak and Bubbe's Marinated Flank Steak (both ladies are regular posters on the Cooking Forum) are great recipes, really great recipes! Backwoods Flank Steak- Nancy (aka Wizrdnm) 3/4 C soy sauce 1/3 C Pickapeppa Sauce (a mild hot sauce) 1/3 C worcestershire sauce 1/4 C red wine 1/4 C red wine vinegar 1 1/2 Tbsp sesame oil 2 cloves of garlic, crushed 2 flank steaks (about 2 1/2 lbs total) Combine the marinade ingredients in a container large enough to hold the steaks. Add the steakes and refrigerate 6 to 24 hrs... Nancy Marinated Flank Steak (Renee aka Bubbe) Source: My own recipe since the late 1970Âs. Ingredients: 2 Â3 Lb. Flank steak For Marinade: 1/3 cup vegetable oil 1/2 cup tomato juice 1/2 cup light soy sauce 1/4 cup brown sugar 3 cloves garlic minced 1/2 tsp. freshly ground black pepper 2 scallions, sliced (optional) Preparation:  In a large bowl, whisk first 4 ingredients together.  Add remaining ingredients and stir.  Have butcher trim flank steak of all excess fat and silverskin.  Pound steak slightly on both sides, and with a sharp knife score surface shallowly on the diagonal in one direction and then in the opposite direction, creating a diamond pattern on both side.  Place in marinade and turn every so often to marinate evenly.  Refrigerate overnight if possible. Alternatively, marinate at room temperature for two hours and cook or refrigerate until ready to cook. To cook:  Remove from refrigerator one hour before cooking, drain and blot off excess marinade  Drain and discard marinade  Grill on barbecue or cook under broiler about 4 1/2 to 6 minutes on each side (depending on thickness) for medium rare. Do not overcook.  Let stand 2-3 minutes before slicing across the grain at a slanted angle. Be sure to slice all before cold, even if expecting leftovers, because it will not slice as well when cold....See MoreBlack Diamond Crepe Myrtle
Comments (8)I wasn't familiar with black diamond but was also curious so I looked in the All Things Plants website which I frequent. Here is what I found (although it still doesn't answer your question about mildew resistance): It turns out that the Black Diamond™ series of crepe myrtles are in fact the exact same plants as the Ebony series of Crepe Myrtles produced by the breeding work of Dr. Cecil Pounders of the ARS-USDA. When you buy a Black Diamond crepe myrtle, you are in fact actually buying an Ebony crepe myrtle. I contacted Dr. Pounders about all this, and he responded by saying, "Yes, Ebony Crapemyrtles and Black Diamond Crapemyrtles are the same clones under different names. Black Diamond Pure White is 'Ebony & Ivory'. BD Best Red is 'Ebony Flame'. BD Blush is 'Ebony Glow'. BD Crimson Red is 'Ebony Fire'. BD Red Hot is 'Ebony Embers'. The Ebony names are the officially registered cultivar names and anyone is allowed to propagate and sell plants under the Ebony names without paying any fees. The practice of selling public domain plants under a trademark is legal and is not a new practice. You usually can identify the practice if you see a trademark plant tag with no ppaf or patent number listed." So there you have it, Crepe Myrtle fans, straight from the horse's mouth. Edited to add this link to an article by Leslie Hallack, a horticulturist which does say there is an improved resistance to mildew and leaf spot. Still doesn't really change my mind about using a bunch of crepe myrtles again. http://lesliehalleck.com/garden-library/articles/article-for-reprint-black-diamond-in-the-rough-new-crapemyrtles-in-big-dema...See Morewoodie
17 years agokristin43
17 years agonsascott
15 years agomikhen
11 years agoharley54
10 years agoCandy LaBonte
6 years agolast modified: 6 years agoSuzieque
6 years agoCandy LaBonte
6 years agolast modified: 6 years agoBill Sartelle
3 years agolast modified: 3 years ago
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