From: David Denney
Date: Mon, 1 May 2000 00:24:20 -0500
I see a problem, a disturbing trend in the list regarding the recipes
submitted. There aren't any. But never fear, here I come to correct
this startling new development with....
Bourbon Steak
Ingredients:
Steak. Any type that you feel isn't beneath you.
Habanero Tabasco Sauce.
Greek Seasoning.
1/2 of an onion per steak.
1 handful of sliced cooking mushrooms per steak.
1 bottle of bourbon.
Get a container just large enough to hold a steak at the bottom.
This minimizes "waste", because the next step is (before you put the
steak in,) to pour bourbon into this container just deep enough so as
to be able to cover at least half of the steak (you can turn it
over). I of course, do not endorse this, and encourage you to cover
the entire steak. Half measures will get you a half-assed steak.
To this wonderful start, add 1 tsp. Greek seasoning, and 2-3 squirts
of Habanero Tabasco Sauce. This is of course, your base limit. This
is to add a flavor, not make it into a tough man competition. Too
much and the flavor of the steak will not be distinct. Now take the
steak and work your aggressions out on it with a fork. Tenderize the
steak until you feel it is tender enough. The marinade will help of
course, but I'm a huge fan of steaks that melt in your mouth. Place
the steak in the marinade. Keep it in there for at least an hour. I
have no idea the maximum amount of time it may be left there because
I have never been able to wait that long. Remove the steak and cook
till done. That would be medium-rare to medium. If you wish to char
your dinner instead, be my guest, but be forewarned that I have never
tried this and will not be held responsible for the consequences.
Once your steak is on the grill, wash and slice your mushrooms and
onions. Normal cooking mushrooms only please. Morels deserve to be
cooked and eaten by themselves, that recipe (simple though it is),
shall be forthcoming when I pry it away from my mother. When this is
done, put the mushrooms and the onions into the marinade and let them
sit for as long as you feel possible given the rest of the
directions. Once removed, place them in a skillet and fry them. The
smell of cooking steak, bourbon, onions, and mushrooms is truly a
thing to behold. (Next part optional) Once the onions and 'shrooms
are fried up, put them in a pan with some of the bourbon from the
marinade. (Amounts extremely vague because size of container is
unknown.) Add some milk and a touch of corn starch to the pan to
thicken things up a (little) bit.
Then, regardless of whether you made a sauce or not, when the steak
is done, the contents of the pan or skillet over the steak.
Sometimes the sauce diminishes the taste of the steak. My advice is
to make this first, then decide if you want to make the sauce next
time.
Serve with baked potato (old standby) or my preference, fried potato
cakes (German on mother's side). For a beverage, don't use the
bourbon, as that would overwhelm the flavor in the steak. Instead,
go with a good beer, or anything else that you think will go well
with the steak.
Dave
"Guinness, quite possibly the world's most perfect food."
Mission Status:
Potato cake recipe
Fried morel recipe
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