Last week I found some nice-looking slices of calf liver at
the grocery, For supper, dredged them in flour, egg and dry
bread crumbs mixed with a pinch of Bell's Seasoning (it was
what I had) and sauteed in a little butter until *just*
done. Wow! Delicious.
This week it was half-price flank steak. Having neither
grill nor broiler (the one in the oven is shot; the toaster
over "broiler" is too feeble for anything but toasted
cheese), I tried a piece pan-broiled on a little salt on the
cast iron griddle. Five minutes on the first side, three on
the other, let it set off heat for three or four minutes.
Carved very thin and at a slant, it was most excellent, even
plain (un-marinated). It was quite rare in the middle (next
time will give it another minute on each side). Can't beat
that beefy flank steak flavor! On the side, cole slaw
lightly dressed with cilantro, minced jalapeno, cumin, lime
juice, oil and just a little mayo (and salt and pepper).
Mmm mmm mmm.
Wish I had more time to cook.
And Lord, let me live someplace where I can at least have a
hibachi...
Jen San Francisco