Now that I have mastered pan-searing ribeye to perfection, I wanted to try something new. So, while it was cooking, I caramelized ½ a a small yellow onion and then added two small vine-ripened tomatoes, diced, and about ¼-cup basalmic vinegar, cooking it down to a thick paste like sauce. I spread a thin layer of German sweet-hot mustard on top of the ribeye and then topped it with my tomato concoction and served it on a bed of spring greens.
Now that I have mastered pan-searing ribeye to perfection, I wanted to try something new. So, while it was cooking, .... [snip]
Sounds like a good dish, but your poetic license might mislead someone who wants to copy it. It should take a good deal longer to caramelize the onion and reduce the vinegar than it does to sear the steak, so the onions should be started first. Indeed, you could do the whole onion-tomato business first and keep it warm while doing the steak. -aem
Now that I have mastered pan-searing ribeye to perfection, I wanted to try something new. So, while it was cooking, I caramelized ½ a a small yellow onion and then added two small vine-ripened tomatoes, diced, and about ¼-cup basalmic vinegar, cooking it down to a thick paste like sauce. I spread a thin layer of German sweet-hot mustard on top of the ribeye and then topped it with my tomato concoction and served it on a bed of spring greens.
Could have saved a lot of dollars making burgers from pre ground stupidmarket mystery meat... with all you used to smother that steak you really don't like the flavor of beef. With what you did to them who cares if they're vine ripened tomatoes. And your balsamic vinegar was obviously of the $3/pint stupidmarket variety, so right there you ruined everything douching it in [censored]... a 1/4 cup of real balsamico can easily cost $50+, and it's not cooked, a few drops (like 1ml) drizzled on a steak is plenty.
On Sun, 12 Feb 2006 16:25:58 -0500, "DWACON" <[email hidden]>
Quoted message said:
Now that I have mastered pan-searing ribeye to perfection, I wanted to try something new. So, while it was cooking, I caramelized ½ a a small yellow onion and then added two small vine-ripened tomatoes, diced, and about ¼-cup basalmic vinegar, cooking it down to a thick paste like sauce. I spread a thin layer of German sweet-hot mustard on top of the ribeye and then topped it with my tomato concoction and served it on a bed of spring greens.
Now that I have mastered pan-searing ribeye to perfection, I wanted to try something new. So, while it was cooking, I caramelized ½ a a small yellow onion and then added two small vine-ripened tomatoes, diced, and about ¼-cup basalmic vinegar, cooking it down to a thick paste like sauce. I spread a thin layer of German sweet-hot mustard on top of the ribeye and then topped it with my tomato concoction and served it on a bed of spring greens.
Quoted message said:
Hehe, you forgot the ketchup.
Not that I agree with Sheldon, but ripe tomatoes, onion and vinegar cooked to a paste sure sounds a lot like ketchup, although a fancy kind.
I'm sure that Stan would approve, and it might be worth a try.
-- Dan Abel [email hidden] Petaluma, California, USA
"DWACON" <[email hidden]> hitched up their panties and posted news:PJNHf.814$et.560@dukeread12:
Quoted message said:
Now that I have mastered pan-searing ribeye to perfection, I wanted to try something new. So, while it was cooking, I caramelized ½ a a small yellow onion and then added two small vine-ripened tomatoes, diced, and about ¼-cup basalmic vinegar, cooking it down to a thick paste like sauce. I spread a thin layer of German sweet-hot mustard on top of the ribeye and then topped it with my tomato concoction and served it on a bed of spring greens.
Wunderbar !!!!!!!
Sounds good. What seasonings did you use?
Michael
-- “It requires a certain kind of mind to see beauty in a hamburger bun.” _Ray Kroc, creator of the McDonald's franchise
"Michael "Dog3" Lonergan" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"DWACON" <[email hidden]> hitched up their panties and posted news:PJNHf.814$et.560@dukeread12:
Quoted message said:
Now that I have mastered pan-searing ribeye to perfection, I wanted to try something new. So, while it was cooking, I caramelized ½ a a small yellow onion and then added two small vine-ripened tomatoes, diced, and about ¼-cup basalmic vinegar, cooking it down to a thick paste like sauce. I spread a thin layer of German sweet-hot mustard on top of the ribeye and then topped it with my tomato concoction and served it on a bed of spring greens.
