Subj : Re: Done Right                                               [1]
To   : Ruth Haffly
From : Dave Drum
Date : Tue Aug 26 2025 07:16:33

-=> Ruth Haffly wrote to Dave Drum <=-

done. I'm glad the knife was sharp.

 RH> Sounds like the steaks my parents liked.

 DD> Steak is pretty much out of my price range. Heck, hamburger (73% lean)
 DD> is on sale this week at only U$2.99/lb. And bottom round steak is
 DD> U$5.99/lb. Just a few years ago ground chuck (80% leans) was 99c/lb
 DD> and top round (a much better cut of steak) was U$1.29.

 RH> We don't buy it very often any more either but do, every so often.
 RH> Other times we'll just head over to TR and walk away from the clean up.
 RH> (G)

We've got a Texas Roadhouse located on an outlot of our main shopping 
mall. I've never visited them. Last cooked-for-me steak I had was from
Goloden Corral's buffet a few years ago.

 DD> Good thing I like pork and chicken.  Bv)=

 RH> I'll have to post the recipe I got last week from AllRecipies--Pork
 RH> Tenderloin With Figs & Balsamic Glaze. Made it Friday night for supper;
 RH> it's a keeper. It makes enough for about 8 servings so we're going to
 RH> bag and freeze a couple of meals' worth.

Was it anything like this one:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork w/Figs, Pearl Onions & Mustard
 Categories: Pork, Fruits, Condiments, Poultry, Wine
      Yield: 8 Servings
 
      2 tb Oil
      2 ts Kosher salt
      1 ts White pepper
    1/2 ts Ground allspice
      3 lb Boneless pork loin roast
     24    Dried black figs
      1 c  Marsala wine *
      1 pt Pearl onions
    1/2 c  Chicken broth
      3 tb Honey
      6 tb Hot mustard
      1 tb Chopped parsley
      3 tb Butter
 
   * sub cranberry juice to maintain the tanginess of the wine.
 
  Set oven @ 350ºF.
  
  In a small bowl combine oil, salt, pepper and allspice. Rub
  the pork with the mixture, cover and let stand at room
  temperature for 1 hour. Steep the figs in Marsala in a small
  bowl for 1 hour.
  
  Meanwhile, place the onions in warm water for 20 minutes to
  soften the skins. Using a small knife peel from tip to stem.
  Trim the stem as little as possible and cut an X in the root
  tip. Set the onions aside.
  
  Heat the oil in a pan over high heat on the stove and brown
  the pork on all sides. Remove from the heat and transfer the
  pork to a roasting pan. Add onions, figs, Marsala and broth.
  
  Cover and place in the oven for 1 hour. Remove the cover and
  continue to cook another 30 minutes, or until a meat
  thermometer inserted into the pork reads 135ºF.
  
  Meanwhile, combine honey and mustard and pour into a small
  condiment bowl. Remove the roasting pan from the oven.
  Transfer the pork to a platter and let sit for 5 minutes
  before serving. Add the parsley to the onion-fig mixture and
  beat in the butter.
  
  To serve, mound the compote on a serving platter. Slice the
  pork into 1/4-inch slices and lay slices over the compote.
  
  Accompany with honey mustard.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM


.... "A cheapskate won't tip a server. I'm just careful with my money" Dave 
Drum
--- MultiMail/Win
 * Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

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