Subject: Carpetbag Steak
From: Unicorn (unicorn@indenial.com)
Date: Thu Jun 22 2000 - 19:27:21 EDT
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F O O D F U N N Y
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Here's a nice food funny from reader Eileen K. in Iowa:
When I was young, I made the comment at dinner one night that I
wondered if I could ever be as great a cook as my mother, she had been
a great cook her whole life. My father burst out laughing. He was
raised on a farm and had worked as a butcher before entering the
military and meeting my mother. On their first morning as newlyweds,
my mom wanted to cook a great breakfast to impress her new hubby.
After listening to her banging cupboard doors for a while, he asked
her what she was looking for and she replied, "I'm looking for the
grease to cook the bacon in."
I knew then that there was hope for me. Forty years and a couple of
hundred cookbooks later, I still smile when I think of that
conversation and how great meals and marriages can be built from
humble beginnings. They are gone now, but their legacy of faith and
persistence lives on.
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T O D A Y ' S R E C I P E
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Although the recipe below came from Australia and many Australians
claim this dish as their own, the Aussie cookbook "The Captain Cook
Book: Two Hundred Years of Australian Cooking" insists that the dish
originated in the United States. Regardless of where it originated,
it's a winner.
Carpetbag Steak
4 - 6 cloves garlic, finely chopped
1-inch (2.5 cm) piece of ginger, finely chopped
1 tsp (5 ml) dry mustard
2 Tbs (30 ml) soy sauce
1/2 cup (125 ml) pineapple juice
4 filet mignon steaks, about 8 ounces (250 g) each
12 small oysters
Salt and freshly ground pepper to taste
Combine the garlic, ginger, mustard, soy sauce, and pineapple juice in
a bowl. Cut a pocket in each steak by making a horizontal incision
halfway through. Season the oysters with salt and pepper and place
three into each steak. Place the steaks in the marinade and
refrigerate for up to 2 hours. Broil, grill, or pan fry the steaks to
the desired degree of doneness. Serves 4.
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