Subj : Re: Cast Iron
To   : Carol Shenkenberger
From : Dave Drum
Date : Sun Jun 30 2024 04:37:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 CS> Thanks!  Saved.  I didn't quote it all but my Air fryer is way smaller
 CS> footprint than a toaster oven and I don't cook the type of things that
 CS> would suit a toaster oven.  Last night I used the oven for the baked
 CS> Cod and 8 Bagettes plus 4 rolls.  I hadn't used the gas oven in about a
 CS> week,  Normally it's just for bread.

 CS> We use the regular toaster fairly often though.  Tonigt it will be used
 CS> to make 1 1/2 bagettes into bruchetta with fresh chopped tomatoes from
 CS> the garden, green onions from the garden, minced bits of raw garlic and
 CS> a little kosher salt and olive oil.  I'll have 2 pieces left over for
 CS> munchies later that night.  It's paired with a cremeni mushroom butter
 CS> sautee and Korean cross cut beef ribs simmered in a mild curry gravy
 CS> and rice for excess gravy plus steamed baby bok choy leaves.

 CS> Yeah I know.  We eat wierd.  Healthy but wierd.

 CS> Thanks for the recipe!

We all eat to suit ourselves. I don't air fry often, even though the
toaster over will do that. My deep fat fryer works best for me. 'specially
when I'm doing tempra. And it get my French Fries more crispy. This was
done at my brother's house for last night's supper. (He bought the steaks)

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

      Title: Grilled New York Strips w/Caramelized Onion Sauce
 Categories: Beef, Vegetables, Greens, Herbs
      Yield: 6 servings

      1 tb Bbutter
      5 tb Olive oil; divided
      1 md Yellow onion; thin sliced
    1/2 ts Kosher sea salt
    1/4 ts Black pepper
    3/4 c  ketchup
    1/4 c  Worcestershire sauce
    1/4 c  Fresh lemon juice
    1/4 c  Balsamic vinegar    
      3 tb Soy sauce
      2 tb (packed) brown sugar
      ? ts Garlic powder
      6    (8 oz ea) boneless New York
           - Strip steaks; 1" thick
      2 tb Pepper & garlic seasoning
      8 c  Torn fresh kale  
      1 ts Crushed red pepper flakes
           Gorgonzola cheese; crumbled

  For caramelized onions, in a large skillet heat butter
  and 1 tablespoon olive oil over medium heat. Add onions
  and cook for 25 to 30 minutes or until deep golden
  brown, stirring frequently. Stir in salt and pepper; set
  aside.

  While onions are cooking, in a small saucepan whisk
  together ketchup, Worcestershire sauce, lemon juice,
  vinegar, soy sauce, brown sugar and garlic powder. Bring
  to boiling; reduce heat. Simmer for 20 minutes or until
  reduced to 1 cup. Stir caramelized onions into sauce;
  set aside.

  Rub steaks with pepper and garlic seasoning. Let stand
  for 10 minutes. Preheat a charcoal or gas grill to
  medium heat for direct cooking.

  Grill steaks to desired doneness, turning once. Grill 10
  to 12 minutes for medium rare (145 degrees) or 12 to 15
  minutes for medium (160 degrees). Let steaks rest for 3
  to 5 minutes, so juices redistribute evenly throughout
  the steak.

  Cook kale in batches in remaining 4 tablespoons oil in a
  large skillet over medium-high heat until wilted. Season
  to taste with salt and sprinkle with crushed red pepper.

  Top steaks with caramelized onion steak sauce and
  Gorgonzola. Serve with kale.

  By: Hy-Vee Test Kitchen

  RECIPE FROM: https://www.hy-vee.com

  Uncle Dirty Dave's Archives

MMMMM

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