Lanx
<Prior Amod>
This was in my FB feed today: some sort of precooked spaghetti casserole madewith cream cheese.
This was in my FB feed today: some sort of precooked spaghetti casserole madewith cream cheese.
They aint in yet bro.Lleauaric I have a date tonight and promised I would cook. Can I come snag some tomatoes for that tomato salad bro?
Thomas Keller Ad Hoc at Home_sl said:INGREDIENTS
For the Marinade:
3 sprigs of fresh thyme
1 long sprig of fresh rosemary
2 fresh bay leaves
1 ? teaspoons black peppercorns
3 garlic cloves, smashed with skins left on
1 cup extra virgin olive oil
For the Steaks:
24 ounces skirt steak (approximately 4 steaks) -
Kosher salt
Freshly ground black pepper
Olive oil
2 tablespoons unsalted butter
4 sprigs of fresh thyme
2 garlic cloves, smashed with skins left on
DIRECTIONS
For the marinade, combine the 3 springs of thyme, rosemary, bay leaves, peppercorns, 3 garlic cloves, and olive oil in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and let the marinade cool to room temperature.
Place skirt steaks in a large, shallow dish and cover with the marinade. Cover the dish and marinate for at least 4 hours in the refrigerator (or up to 1 day). Turn the steaks in the marinade half way through the waiting time.
30 minutes before you are ready to cook the steaks, remove the meat from the marinade and let sit at room temperature. Pat the meat dry with paper towels and season both sides with kosher salt and freshly ground black pepper. Discard the marinade.
Preheat oven to 350?F, set roasting rack in a roasting pan.
Heat some canola oil in a large frying pan over high heat. (Have a splatter screen ready.) When the oil shimmers, add half the meat and quickly brown the first side. Turn the meat and, working quickly, add 1 tablespoon of butter, 2 thyme sprigs, and 1 garlic clove, and brown the meat on the second side, basting constantly; the entire cooking process should only take about 1 1/2 minutes. Transfer the meat to the roasting rack and spoon the butter, garlic, and thyme over the top. Wipe the pan, and repeat with the remaining steaks.
Place the baking sheet into the oven and cook for 8 to 10 minutes (depending on how done you like your steaks). Remove from the oven and let the steaks rest for about 10 minutes in a warm spot.
The Fruitery is gonzo. Public Market is still there but I've never eaten there.Khane,
I cant believe you don't like Meadow. Ive gotten great meats over the years from there. Everything from huge Prime Rib Roasts to 100lb whole pigs. Maybe its because I only use them for speciality stuff.
Middletown has some good stuff... The Fruitry(?) still open? Used to get some really good produce there. And godlike sandwiches from Public Market.
If i really need something, i'll pop into my whole foods (cuz it's across the street from me). Lately i've just been ranking my stores on a sliding scale of price v. tail.Had to go to Whole Foods today because I needed some good produce and it's the only place around here that has decent produce. God I hate shopping at that place. Everyone in there is completely oblivious to their surroundings.
Beef short ribs are 8.99/lb there. That's criminal pricing. Short ribs are 3.99/lb at BJs
May I adopt your rating table for my own grocery shopping locale? Thank you good sir.If i really need something, i'll pop into my whole foods (cuz it's across the street from me). Lately i've just been ranking my stores on a sliding scale of price v. tail.
Whole foods has the highest price, nicest yoga tail
Trader Joes has better pricing, milf'ier tail (sometimes they bring their 16yr old daughters, holy shit cannot stay there)
Shop rite has low prices, avg tail
Acme has best meat prices, dreadful tail
Farmers Market best prices, old spanish lady tail