topping for steaks

In article <[email hidden]>,

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

Harrumph!

Nah.

Saute' onions and mushrooms in butter with some pepper.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Omelet said:

In article <[email hidden]>,

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

Quoted message said:

Harrumph!

Nah.

Saute' onions and mushrooms in butter with some pepper.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Okay, here's another:

BBQ the steak with a thick coat of coarse black pepper. (Med. rare, of
course.) Then cover with pickled red peppers.

Simple and good.

Ken

One time on Usenet said:

In article <[email hidden]>,
Colonel Harrumph <[email hidden]> wrote:

Quoted message said:

Quoted message said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

Harrumph!

Nah.

Saute' onions and mushrooms in butter with some pepper.

A little sharp cheese (I can't afford Stilton) is nice on a steak,
but I'm put off by the suggestion of chopping an entire lemon. What
about the seeds? And the bitter, white, pithy stuff under the skin?
Yuck...

--
Jani in WA

(Little Malice) said:

One time on Usenet said:

In article <[email hidden]>,

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

Quoted message said:

Quoted message said:

Harrumph!

Quoted message said:

Nah.

Quoted message said:

Saute' onions and mushrooms in butter with some pepper.

A little sharp cheese (I can't afford Stilton) is nice on a steak,
but I'm put off by the suggestion of chopping an entire lemon. What
about the seeds? And the bitter, white, pithy stuff under the skin?
Yuck...

--
Jani in WA

It depends on your taste, of course, but I do remove the seeds as I
slice it. If it has a thin skin, it is the best. Think of lemon pepper
-- it has salt, citric acid, lemon peels, and other spices. The tang
of the juice and the aroma of the zest really does taste good,
especially in contrast to the stilton.

Harrumph!

In article <[email hidden]>,

Ken said:

Omelet said:

In article <[email hidden]>,

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

Quoted message said:

Harrumph!

Nah.

Saute' onions and mushrooms in butter with some pepper.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot
down." -- Steve Rothstein

Okay, here's another:

BBQ the steak with a thick coat of coarse black pepper. (Med. rare, of
course.) Then cover with pickled red peppers.

Simple and good.

Ken

Sounds good. :-)

It's just that the idea of melting cheese over a grilled steak did not
appeal.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

Harrumph!

This is assuming you like blue cheese. Stilton doesn't appeal to me. You
can, however, drizzle a little melted herb butter over a nice rare steak and
turn it into something even more spectacular than it already is!

Jill

Omelet said:

In article <[email hidden]>,

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can
make a nice topping by crumbling the stilton and chopping the whole
lemon very fine. Then sprinkle a teaspoon of each over your steak
after it has grilled.

Harrumph!

Nah.

Saute' onions and mushrooms in butter with some pepper.

I watched "Lidia's Italy" today, and they did a thich steak with a
rosemary/anchovy/olive oil topping.

<http://recipes.lidiasitaly.com/ProductDetails.aspx?productID=503>

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

A little sharp cheese (I can't afford Stilton) is nice on a steak,
but I'm put off by the suggestion of chopping an entire lemon. What
about the seeds? And the bitter, white, pithy stuff under the skin?
Yuck...

--
Jani in WA

I agree about the whole chopped lemon - seems odd! But, a squeeze of
lemon juice is a great steak-topper - I learned this in Florence. My
absolute favorite is best quality balsamic vinegar. Of course you need
excellent beef for these. If you have lower quality meat, then you may
want to disguise it with onions, cheese, mushrooms, and the like.

--
Peter Aitken

jmcquown said:

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

Quoted message said:

Harrumph!

This is assuming you like blue cheese. Stilton doesn't appeal to me. You
can, however, drizzle a little melted herb butter over a nice rare steak and
turn it into something even more spectacular than it already is!

Jill

That sounds good too. When we were in Slovenia, we ate at a Serbian
restaurant that served butter on all the meat, even the deep fried
goat. They served a cheese plate too, where one of the goat's milk
cheeses was mixed half and half with butter. I bet *that* one would be
good over a steak.

Have you ever tried white stilton? If you don't like blue, that would
be something to use instead.

Harrumph!

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

Harrumph!

I like the taste of steak, so I just buy a quality steak and add only a bit
of salt.
--
Change Cujo to Juno in email address.

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

The only topping a steak should have is salt, garlic, pepper and
onion powder. And a pat of butter is certainly acceptable. Ripe
cheese has no place on any kind of beef.

IHS.

-sw

Sqwertz said:

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

The only topping a steak should have is salt, garlic, pepper and
onion powder. And a pat of butter is certainly acceptable. Ripe
cheese has no place on any kind of beef.

Boy, you sure are set in your ways. I could just as easily claim, as
my wife does, that only coarse ground black pepper belongs on a steak.
I think crumbled blue cheese is a great topping. Sometimes I put fresh
chopped red chilis on it too.

BLP

On Sat, 6 Oct 2007 22:20:28 -0500, Sqwertz <[email hidden]>

Quoted message said:

The only topping a steak should have is salt, garlic, pepper and
onion powder. And a pat of butter is certainly acceptable. Ripe
cheese has no place on any kind of beef.

IHS.

-sw

Ina Garten has a recipe for a tenderloin with Gorgonzola sauce in one
of her Barefoot Contessa books. I know I heard someone here on rfc
say that they had fixed it, and the combination was wonderful.

I personally wouldn't discount it until I had tried it.

Christine

Sqwertz said:

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

The only topping a steak should have is salt, garlic, pepper and
onion powder. And a pat of butter is certainly acceptable. Ripe
cheese has no place on any kind of beef.

IHS.

-sw

I agree with you, Steve. AND cook it as rare as rare can be.

kili

"kilikini" <[email hidden]> wrote in news:4708909b$0$26338
[email hidden]:

Quoted message said:

Sqwertz said:

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

The only topping a steak should have is salt, garlic, pepper and
onion powder. And a pat of butter is certainly acceptable. Ripe
cheese has no place on any kind of beef.

IHS.

-sw

I agree with you, Steve. AND cook it as rare as rare can be.

Garlic butter is *great* on a BBQ'd steak :-)

In article <[email hidden]>,

kilikini said:

Sqwertz said:

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

The only topping a steak should have is salt, garlic, pepper and
onion powder. And a pat of butter is certainly acceptable. Ripe
cheese has no place on any kind of beef.

IHS.

Quoted message said:

I agree with you, Steve. AND cook it as rare as rare can be.

Onion powder? Ew. How about some caramelised real onions?

Miche (who prefers food in her food)

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

PeterLucas said:

"kilikini" <[email hidden]> wrote in
news:4708909b$0$26338 [email hidden]:

Quoted message said:

Sqwertz said:

On Sat, 06 Oct 2007 12:43:17 -0700, Colonel Harrumph wrote:

> If you have a whole juicy lemon and some Stilton cheese, you can
> make a nice topping by crumbling the stilton and chopping the
> whole lemon very fine. Then sprinkle a teaspoon of each over your
> steak after it has grilled.

The only topping a steak should have is salt, garlic, pepper and
onion powder. And a pat of butter is certainly acceptable. Ripe
cheese has no place on any kind of beef.

IHS.

-sw

I agree with you, Steve. AND cook it as rare as rare can be.

Garlic butter is *great* on a BBQ'd steak :-)

Oh, it is!

kili

"Sqwertz" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

The only topping a steak should have is salt, garlic, pepper and
onion powder. And a pat of butter is certainly acceptable. Ripe
cheese has no place on any kind of beef.
-sw

Surely, you jest! You think it is OK to use dessicated garlic and onion,
but not cheese? Bleaugh.

--
http://www.judithgreenwood.com

In article <[email hidden]>,

jmcquown said:

Colonel Harrumph said:

If you have a whole juicy lemon and some Stilton cheese, you can make
a nice topping by crumbling the stilton and chopping the whole lemon
very fine. Then sprinkle a teaspoon of each over your steak after it
has grilled.

Harrumph!

This is assuming you like blue cheese. Stilton doesn't appeal to me. You
can, however, drizzle a little melted herb butter over a nice rare steak and
turn it into something even more spectacular than it already is!

Jill

Now _that_ I can go along with! :-)

I've served butter over steaks but never thought of herbing it.

What herbs do you use? Basil comes to mind for a start?
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein