Good old steak and baked potato and broccoli

It was time to cut up the ten-pound whole sirloin tip I got last week--it
was vacuum packed, sell-by date Nov. 11. I found the best pieces and sliced
them perfectly across the grain in small 3/4 inch thick steaks, like
medallions. I know many of you think sirloin tip is too lean for steak, but
I don't. Medium rare it is a tender, flavorful cut of meat. This is the only
thing I make that I like garlic salt on, and not fresh garlic. (I bagged the
rest in soup and stew portions and froze. Yes, I like sirloin for this too.
Lots of flavor, not much fat, it makes a deep brown, lovely broth when
browned and slowllly braised.)

Simple and easy meal, but so satisfying. Pan-fried steaks with fresh cracked
pepper, garlic salt, and perfect russet baked potatoes with butter and sour
cream, and chopped broccoli sprinkled with grated sharp cheddar.

In article <Bp6Km.24409$Wd1.19757@newsfe15.iad>,
"cybercat" <cyberpurrs@yahoo.com> wrote:

> Simple and easy meal, but so satisfying. Pan-fried steaks with fresh cracked
> pepper, garlic salt, and perfect russet baked potatoes with butter and sour
> cream, and chopped broccoli sprinkled with grated sharp cheddar.

Brussel sprouts work well with steak and potatoes *if you like brussel
sprouts*.

[Brussel sprouts]

Ingredients:

brussel sprouts (oh, say twenty to forty)
butter or margarine
salt
pepper

Method:

Bring a pot with steaming basket that will fit the sprouts to a boil.
Clean your brussel sprouts with a paring knife, getting rid of the
original stem cut and off colored leaves.
Put the sprouts in the basket and cover the pot.
Wait fifteen minutes and poke the sprouts with a granny fork or icepick.
If the sharp object goes to the middle easily, remove the sprouts and
slice them stem to top. Otherwise, cook them a little longer and do the
same.
Drop the halves in an airtight container that will fit them along with a
big (2 tbsp or more) slab of butter or margarine, salt and pepper to
taste. Shake them up in the container after the butter melts.
Chuck them in the fridge until dinnertime or whenever.
Then take them out, crack an air hole in the lid and microwave them for
a couple of minutes to heat them thoroughly. Snap the lid back on and
shake them up again to baste in the rest of the butter.
Dump them into your finest china and serve.

Heaven on Earth *if you like brussel sprouts*.

leo

"Leonard Blaisdell" <leoblaisdell@sbcglobal.net> wrote
> Brussel sprouts work well with steak and potatoes *if you like brussel
> sprouts*.
>
> [Brussel sprouts]
>
> Ingredients:
>
> brussel sprouts (oh, say twenty to forty)
> butter or margarine
> salt
> pepper
>
> Method:
>
> Bring a pot with steaming basket that will fit the sprouts to a boil.
> Clean your brussel sprouts with a paring knife, getting rid of the
> original stem cut and off colored leaves.
> Put the sprouts in the basket and cover the pot.
> Wait fifteen minutes and poke the sprouts with a granny fork or icepick.
> If the sharp object goes to the middle easily, remove the sprouts and
> slice them stem to top. Otherwise, cook them a little longer and do the
> same.
> Drop the halves in an airtight container that will fit them along with a
> big (2 tbsp or more) slab of butter or margarine, salt and pepper to
> taste. Shake them up in the container after the butter melts.
> Chuck them in the fridge until dinnertime or whenever.
> Then take them out, crack an air hole in the lid and microwave them for
> a couple of minutes to heat them thoroughly. Snap the lid back on and
> shake them up again to baste in the rest of the butter.
> Dump them into your finest china and serve.
>
> Heaven on Earth *if you like brussel sprouts*.
>

I do! cool way to make them, thanks!

On Mon, 9 Nov 2009 23:58:10 -0500, "cybercat" <cyberpurrs@yahoo.com> wrote:

-->It was time to cut up the ten-pound whole sirloin tip I got last week--it
-->was vacuum packed, sell-by date Nov. 11. I found the best pieces and sliced
-->them perfectly across the grain in small 3/4 inch thick steaks, like
-->medallions. I know many of you think sirloin tip is too lean for steak, but
-->I don't. Medium rare it is a tender, flavorful cut of meat. This is the only
-->thing I make that I like garlic salt on, and not fresh garlic. (I bagged the
-->rest in soup and stew portions and froze. Yes, I like sirloin for this too.
-->Lots of flavor, not much fat, it makes a deep brown, lovely broth when
-->browned and slowllly braised.)
-->
-->Simple and easy meal, but so satisfying. Pan-fried steaks with fresh cracked
-->pepper, garlic salt, and perfect russet baked potatoes with butter and sour
-->cream, and chopped broccoli sprinkled with grated sharp cheddar.
-->

Had almost the same thing last night. Had a small tip roast ( 1.5 lbs.), put it
in the pan I use for stews and browned it on all sides ( about 2 minutes a
side). I only had reds (notta russet in sight) . Steamed some string beans,
sliced up the roast to 1 inch pieces (med rare), and made a gravy of the
brownings in the pan. That with homemade brown bread and a glass of
pinot noir and the meal was wonderful. You are correct, sometimes you just
need meat and potatoes, the old standby.

cybercat wrote:
> "Leonard Blaisdell" <leoblaisdell@sbcglobal.net> wrote
>> Brussel sprouts work well with steak and potatoes *if you like brussel
>> sprouts*.
>>
>> [Brussel sprouts]
>>
>> Ingredients:
<snip>

Here's mine.

Wash sprouts. Cut sprouts in half. Place in microwavable dish with the
water still clinging to them. Microwave until *just this side of done*
(to your liking, time will vary according to MW). Heat cast iron
skillet with olive oil. Add sprouts (stand back as the water will cause
some sizzle). Cook until bottoms are browned to your liking.

Additional olive oil or butter to your liking, a sprinkle of salt -
heaven on a plate. **If you like brussels sprouts.**

TammyM

On Nov 9, 11:40 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
> "Leonard Blaisdell" <leoblaisd...@sbcglobal.net> wrote
> [snip]
> > Heaven on Earth *if you like brussel sprouts*.
>
> I do! cool way to make them, thanks!

A most reliable rfc-er posted this in Jan. 1999:

"Brussels Sprouts make the caviar of cole slaws; remove outer leaves,
core with
small knife, slice into fine shreds, and prepare as you would ordinay
cabbage
cole slaw with your favorite dressing."

He was right. I have since made this many times and it is better than
ordinary slaw. -aem

Leonard Blaisdell wrote:
>
> Brussel sprouts work well with steak and potatoes *if you like brussel
> sprouts*.

Some who did not previously like sprouts liked them when prepared this
way. Should work with folks unimpressed with sprouts rather than folks
revolted by them.

Uber-sprouts -

Start with fresh sprouts. Cut the stems, remove the outside layer.
Slice in helf top to bottom so they stay held together.

Finely dice ginger root and garlic. Sautee in bacon fat until the
ginger is soft and the garlic a little brown.

Toss in the sprouts and sautee until soft. Serve hot.

"aem" <aem_again@yahoo.com> wrote in message
news:19574f11-e122-434c-86ec-e5d14ff7ca6d@x6g2000prc.googlegroups.com...
> On Nov 9, 11:40 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
>> "Leonard Blaisdell" <leoblaisd...@sbcglobal.net> wrote
>> [snip]
>> > Heaven on Earth *if you like brussel sprouts*.
>>
>> I do! cool way to make them, thanks!
>
> A most reliable rfc-er posted this in Jan. 1999:
>
> "Brussels Sprouts make the caviar of cole slaws; remove outer leaves,
> core with
> small knife, slice into fine shreds, and prepare as you would ordinay
> cabbage
> cole slaw with your favorite dressing."
>
> He was right. I have since made this many times and it is better than
> ordinary slaw. -aem

I'll try it. I love creative ideas.

"TammyM" <nonono@yahoo.com> wrote in message
news:7ltk21F3fno5oU1@mid.individual.net...
> cybercat wrote:
>> "Leonard Blaisdell" <leoblaisdell@sbcglobal.net> wrote
>>> Brussel sprouts work well with steak and potatoes *if you like brussel
>>> sprouts*.
>>>
>>> [Brussel sprouts]
>>>
>>> Ingredients:
> <snip>
>
> Here's mine.
>
> Wash sprouts. Cut sprouts in half. Place in microwavable dish with the
> water still clinging to them. Microwave until *just this side of done*
> (to your liking, time will vary according to MW). Heat cast iron skillet
> with olive oil. Add sprouts (stand back as the water will cause some
> sizzle). Cook until bottoms are browned to your liking.
>
> Additional olive oil or butter to your liking, a sprinkle of salt - heaven
> on a plate. **If you like brussels sprouts.**
>

So you cut them in half, too. What does this do?

cybercat wrote:
> "TammyM" <nonono@yahoo.com> wrote in message
> news:7ltk21F3fno5oU1@mid.individual.net...
>> cybercat wrote:
>>> "Leonard Blaisdell" <leoblaisdell@sbcglobal.net> wrote
>>>> Brussel sprouts work well with steak and potatoes *if you like brussel
>>>> sprouts*.
>>>>
>>>> [Brussel sprouts]
>>>>
>>>> Ingredients:
>> <snip>
>>
>> Here's mine.
>>
>> Wash sprouts. Cut sprouts in half. Place in microwavable dish with the
>> water still clinging to them. Microwave until *just this side of done*
>> (to your liking, time will vary according to MW). Heat cast iron skillet
>> with olive oil. Add sprouts (stand back as the water will cause some
>> sizzle). Cook until bottoms are browned to your liking.
>>
>> Additional olive oil or butter to your liking, a sprinkle of salt - heaven
>> on a plate. **If you like brussels sprouts.**
>>
>
> So you cut them in half, too. What does this do?

Gives em 2 cut and flat sides on which to brown.

TammyM

cybercat wrote:
> "aem" <aem_again@yahoo.com> wrote in message
> news:19574f11-e122-434c-86ec-e5d14ff7ca6d@x6g2000prc.googlegroups.com...
>> On Nov 9, 11:40 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
>>> "Leonard Blaisdell" <leoblaisd...@sbcglobal.net> wrote
>>> [snip]
>>>> Heaven on Earth *if you like brussel sprouts*.
>>> I do! cool way to make them, thanks!
>> A most reliable rfc-er posted this in Jan. 1999:
>>
>> "Brussels Sprouts make the caviar of cole slaws; remove outer leaves,
>> core with
>> small knife, slice into fine shreds, and prepare as you would ordinay
>> cabbage
>> cole slaw with your favorite dressing."
>>
>> He was right. I have since made this many times and it is better than
>> ordinary slaw. -aem
>
> I'll try it. I love creative ideas.
>
>
I'm fairly certain this was Sheldon's method.

TammyM

cybercat wrote:
>
> So you cut them in half, too. What does this do?

There's something inside that comes out when the sprouts are cooked.
They get less bitter or whatever it is that escapes. Cutting them in
half lets the stuff escape. Cutting them in half also helps the good
parts of the flavor get accessed when eating.

It also lets the heat penetrate faster so they cook faster. And since
the recipe involves sauteeing in oil it lets the oil penetrate deeper -
Oil is a carrier of flavor more than it is a flavor of its own so it
helps the good parts of the flavor come available in addition to helping
the sharp parts of the flavor escape.

On Tue, 10 Nov 2009 14:32:24 -0600, .. Stu .. <recipes@foodforu.ca>
wrote:

>On Tue, 10 Nov 2009 08:52:58 -0600, Sqwertz <swertz@cluemail.compost> wrote:
>
>-->On Tue, 10 Nov 2009 01:46:00 -0800, sf wrote:
>-->
>-->> On Mon, 9 Nov 2009 23:52:42 -0600, "cybercat"
>-->> <luckynumber@sevensevenseven.net> wrote:
>-->>
>-->>>A - When her mustache is on fire!
>-->>
>-->> Note: this is not cybercat.
>-->
>-->Lemme guess.... Steve?
>-->
>-->-sw
>
>a sock?

aka: stevie, also known as steve of the many numbers with his name,
hopefully not the one above.

--
I love cooking with wine.
Sometimes I even put it in the food.

Leonard Blaisdell wrote:
> In article <Bp6Km.24409$Wd1.19757@newsfe15.iad>,
> "cybercat" <cyberpurrs@yahoo.com> wrote:
>
>
>>Simple and easy meal, but so satisfying. Pan-fried steaks with fresh cracked
>>pepper, garlic salt, and perfect russet baked potatoes with butter and sour
>>cream, and chopped broccoli sprinkled with grated sharp cheddar.
>
>
> Brussel sprouts work well with steak and potatoes *if you like brussel
> sprouts.

More often than not, around here, freshly shelled peas @ .99¢ per pound.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Leonard Blaisdell wrote:
> In article <Bp6Km.24409$Wd1.19757@newsfe15.iad>,
> "cybercat" <cyberpurrs@yahoo.com> wrote:
>
>
>>Simple and easy meal, but so satisfying. Pan-fried steaks with fresh cracked
>>pepper, garlic salt, and perfect russet baked potatoes with butter and sour
>>cream, and chopped broccoli sprinkled with grated sharp cheddar.
>
>
> Brussel sprouts work well with steak and potatoes *if you like brussel
> sprouts*.
>
> [Brussel sprouts]
>
> Ingredients:
>
> brussel sprouts (oh, say twenty to forty)
> butter or margarine
> salt
> pepper
>
> Method:
>
> Bring a pot with steaming basket that will fit the sprouts to a boil.
> Clean your brussel sprouts with a paring knife, getting rid of the
> original stem cut and off colored leaves.
> Put the sprouts in the basket and cover the pot.
> Wait fifteen minutes and poke the sprouts with a granny fork or icepick.
> If the sharp object goes to the middle easily, remove the sprouts and
> slice them stem to top. Otherwise, cook them a little longer and do the
> same.

I prefer cutting them in quarters and quickly blanching then finishing
in a sautŽ pan with butter, seasonings, garlic and a splash of lemon
juice just before serving.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Doug Freyburger" <dfreybur@yahoo.com> wrote in message
news:hdclfe$e06$1@news.eternal-september.org...
> cybercat wrote:
>>
>> So you cut them in half, too. What does this do?
>
> There's something inside that comes out when the sprouts are cooked.
> They get less bitter or whatever it is that escapes. Cutting them in
> half lets the stuff escape.

This is what I suspected.


Cutting them in half also helps the good
> parts of the flavor get accessed when eating.
>
> It also lets the heat penetrate faster so they cook faster. And since
> the recipe involves sauteeing in oil it lets the oil penetrate deeper -
> Oil is a carrier of flavor more than it is a flavor of its own so it
> helps the good parts of the flavor come available in addition to helping
> the sharp parts of the flavor escape.

Can't wait to try this now ... thanks

On Nov 10, 1:56Â*pm, "Mr. Joseph Littleshoes Esq." <jpsti...@isp.com>
wrote:
> Leonard Blaisdell wrote:
> > In article <Bp6Km.24409$Wd1.19...@newsfe15.iad>,
> > Â*"cybercat" <cyberpu...@yahoo.com> wrote:
>
> >>Simple and easy meal, but so satisfying. Pan-fried steaks with fresh cracked
> >>pepper, garlic salt, and perfect russet baked potatoes with butter and sour
> >>cream, and chopped broccoli sprinkled with grated sharp cheddar.
>
> > Brussel sprouts work well with steak and potatoes *if you like brussel
> > sprouts*.
>
> > [Brussel sprouts]
>
> > Ingredients:
>
> > brussel sprouts (oh, say twenty to forty)
> > butter or margarine
> > salt
> > pepper
>
> > Method:
>
> > Bring a pot with steaming basket that will fit the sprouts to a boil.
> > Clean your brussel sprouts with a paring knife, getting rid of the
> > original stem cut and off colored leaves.
> > Put the sprouts in the basket and cover the pot.
> > Wait fifteen minutes and poke the sprouts with a granny fork or icepick..
> > If the sharp object goes to the middle easily, remove the sprouts and
> > slice them stem to top. Otherwise, cook them a little longer and do the
> > same.
>
> I prefer cutting them in quarters and quickly blanching then finishing
> in a sautŽ pan with butter, seasonings, garlic and a splash of lemon
> juice just before serving.

With just a splash of balsamic vinegar. The good stuff with the
consistency of syrup.

Tehiru wrote:
> On Nov 10, 1:56Â*pm, "Mr. Joseph Littleshoes Esq." <jpsti...@isp.com>
> wrote:
>
>>Leonard Blaisdell wrote:
>>
>>>In article <Bp6Km.24409$Wd1.19...@newsfe15.iad>,
>>>Â*"cybercat" <cyberpu...@yahoo.com> wrote:
>>
>>>>Simple and easy meal, but so satisfying. Pan-fried steaks with fresh cracked
>>>>pepper, garlic salt, and perfect russet baked potatoes with butter and sour
>>>>cream, and chopped broccoli sprinkled with grated sharp cheddar.
>>>
>>>Brussel sprouts work well with steak and potatoes *if you like brussel
>>>sprouts*.
>>
>>>[Brussel sprouts]
>>
>>>Ingredients:
>>
>>>brussel sprouts (oh, say twenty to forty)
>>>butter or margarine
>>>salt
>>>pepper
>>
>>>Method:
>>
>>>Bring a pot with steaming basket that will fit the sprouts to a boil.
>>>Clean your brussel sprouts with a paring knife, getting rid of the
>>>original stem cut and off colored leaves.
>>>Put the sprouts in the basket and cover the pot.
>>>Wait fifteen minutes and poke the sprouts with a granny fork or icepick.
>>>If the sharp object goes to the middle easily, remove the sprouts and
>>>slice them stem to top. Otherwise, cook them a little longer and do the
>>>same.
>>
>>I prefer cutting them in quarters and quickly blanching then finishing
>>in a sautŽ pan with butter, seasonings, garlic and a splash of lemon
>>juice just before serving.
>
>
> With just a splash of balsamic vinegar. The good stuff with the
> consistency of syrup.

*Chuckle* Its a small world after all?
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

TammyM wrote:

> cybercat wrote:
>> "aem" <aem_again@yahoo.com> wrote in message
>> news:19574f11-e122-434c-86ec-e5d14ff7ca6d@x6g2000prc.googlegroups.com...
>>> On Nov 9, 11:40 pm, "cybercat" <cyberpu...@yahoo.com> wrote:
>>>> "Leonard Blaisdell" <leoblaisd...@sbcglobal.net> wrote
>>>> [snip]
>>>>> Heaven on Earth *if you like brussel sprouts*.
>>>> I do! cool way to make them, thanks!
>>> A most reliable rfc-er posted this in Jan. 1999:
>>>
>>> "Brussels Sprouts make the caviar of cole slaws; remove outer
>>> leaves, core with
>>> small knife, slice into fine shreds, and prepare as you would
>>> ordinay cabbage
>>> cole slaw with your favorite dressing."
>>>
>>> He was right. I have since made this many times and it is better
>>> than ordinary slaw. -aem
>>
>> I'll try it. I love creative ideas.
>>
>>
> I'm fairly certain this was Sheldon's method.


Yes, and it's an excellent slaw...


--
Best
Greg

On Nov 10, 12:01*am, Leonard Blaisdell <leoblaisd...@sbcglobal.net>
wrote:
>
> Heaven on Earth *if you like brussel sprouts*.

They are delicious par boiled, then sauteed with garlic and mushrooms,
as well.