Subj : Today in History - 1959
To   : All
From : Dave Drum
Date : Tue Aug 16 2022 13:18:00

17 August 1959 - MILES DAVIS REMAKES JAZZ MUSIC WITH A LANDMARK ALBUM:
A new cool modality unfurls on Miles Davis' latest album, 'Kind of Blue.' 
Davis' brilliant horn playing, and his sublime supporting ensemble, 
including Bill Evans and John Coltrane, will make the disc an enduring 
success, and it will be considered by some the greatest jazz record of 
all time. 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cole Porterhouse w/Billie Hollandaise Sauce
 Categories: Beef, Sauces, Chilies
      Yield: 2 servings

MMMMM--------------------------STEAK---------------------------------
  1 1/2 lb (2" thick) porterhouse steak
      2 tb Oil
           Salt & fresh ground pepper
      2 tb Salted butter

MMMMM--------------------HOLLANDAISE SAUCE---------------------------
      4    Egg yolks
      1 tb Fresh squeezed lemon juice
      1 tb Creole mustard
    1/2 c  Unsalted butter; melted
        pn Salt
        pn Cayenne pepper
      2 tb Fresh chives; minced

  Let the steak rest at room temperature for 30 minutes,
  then pat dry to absorb any surface moisture. Season with
  salt and pepper, to taste.

  In a stainless-steel bowl set over a pot of simmering
  water on medium heat, vigorously whisk together 4 egg
  yolks, 1 tablespoon of lemon juice and 1 tablespoon of
  Creole mustard. Ensure the water is not touching the
  bottom of the bowl. Slowly drizzle in ½ cup of melted
  butter and continue to whisk rapidly until the sauce has
  thickened and turned a pale yellow. Remove from heat and
  whisk in a pinch of sea salt, a pinch of cayenne pepper
  and 2 tablespoons of fresh chives. If the sauce gets too
  thick before serving, whisk in a few drops of warm
  water.

  Set oven @ 350ºF/175ºC.

  Heat a cast-iron skillet over medium-high heat until
  very hot, then add the vegetable oil. Once the oil has
  begun to smoke, add the steak to the skillet. Do not
  move the steak. Allow the steak to develop a seared
  brown crust, about 3 minutes. Add one tablespoon of the
  butter, then flip to sear for another 3 minutes. Using a
  spoon, baste the steak with the melted butter and oil in 
  the skillet.

  Remove the skillet from the stove and top the steak with
  the remaining tablespoon of butter. Put the skillet into
  the oven and continue to cook for 4-5 minutes for
  medium-rare, 7-8 minutes for medium.

  Transfer the steak to a cutting board and allow to rest
  for 10 minutes.

  Spoon the hollandaise sauce over the sliced porterhouse
  or serve on the side.

  RECIPE FROM: https://jazz.fm

  Uncle Dirty Dave's Archives

MMMMM

.... Cayenne pepper. One man's dash is another man's half bottle
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