Custom Search

2008

TODAY's CASES:

Romania Steak

  ----- Original Message ----- 
  From: Bill 
  To: phaedrus@hungrybrowser.com 
  Sent: Friday, March 21, 2008 11:01 AM
  Subject: Romanian Steak

  I've searched dozens of web sites for recipes for Romanian Steak but to no advail.  I've enjoyed it in
two places here in New Jersey.  One was a Jewish deli that is no longer in business and a diner in the area
also.  There are many places that serve what they call Romanian Steak but it is not what I am looking for. 
I've had a few recipes which I have tried but the taste is not the taste I am looking for.  It is made with
Skirt Steak and marinated before it is grilled.  All of the marinades that I have tried are not what I am
looking for.  The last time that I enjoyed it was at the Americana Diner in Eatontown, NJ, but I was told
that it is no longer on their menu and they wouldn't have parted with the recipe anyway.  Can you help me
with any recipes that you may be able to locate?  I thank you in advance for your endeavors on my behalf.

  Bill

Hello Bill,

Perhaps this is it. The only other ones that I found used A-1 steak sauce.

Phaed 

  Romanian Garlic Skirt Steak

  Ingredients

  # 1 1/2 lbs skirt steaks
  # coarse salt
  # fresh ground black pepper
  # hot Hungarian paprika
  # 2 tablespoons olive oil
  # 4-6 garlic cloves , finely chopped
  # 1 tablespoon dried oregano

  Directions

  1. Place skirt steak in shallow baking dish.
  2. Season generously on both sides with salt, pepper and paprika.
  3. Drizzle olive oil over skirt steak on both sides, patting it on with your fingers.
  4. Sprinkle with garlic and oregano and pat these in with your fingers.
  5. Cover tightly with plastic wrap and let marinate in refrigerator for 2 to 4 hours.
  6. Heat grill to high.
  7. When you're ready to cook the steak, brush the grill grate with oil.
  8. Place steak on the hot grate and grill until cooked to taste. (I usually turn my grill down after 
   I put the steak on.).
  9. Cook about 3 to 4 minutes/side for medium rare. Steak should be nicely browned on the bottom when
   ready to turn.
  10. Transfer to platter and let rest for 2 minutes before serving.
  11. Be sure to cut across the grain.

Magic Pan French Dressing

Magic Pan French Salad Dressing

Ingredients:
3-1/2 cups cottonseed salad oil
1-1/4 cups 50 grain white vinegar
1 each egg
1/3 cup tomato catsup
20 grams salt
25 grams sugar
30 grams Paprika
5 grams black pepper, coarse grind
5 grams garlic salt

Instructions:

Place all dry ingredients in a mixing bowl. Mix thoroughly with wire whip 
until blended.

With an electric mixer at SLOW speed add egg and catsup.

SLOWLY add vinegar

After spices have dissolved, SLOWLY add oil.

After oil has been added, mix an additional 5 minutes.

Place in a container, label and date.

Holding Time Is 5 (Five) Days Refrigerated.

Makes 1 1/2 quarts

More Magic Pan recipes

Magic Pan Oil & Vinegar Dressing

Magic Pan Oil and Vinegar Dressing

Ingredients:
1 Qt. cottonseed salad oil
2 cups white tarragon wine vinegar
52 grams granulated sugar
60 grams salt
3-1/4 grams tarragon leaves, chopped
4-3/4 grams black pepper, coarse grind
2 dashs Tabasco

Instructions:
Magic Pan, Miscellaneous

Place all dry ingredient is a mixing bowl, Mix thoroughly with wire whip until 
blended.

With an electric mixer at medium speed SLOWLY add vinegar and tabasco.

After oil has been added, mix an additional 5 minutes.

Place in a container; label and date

Holding Time Refrigerated Is 5 (Five) Days

Makes about a quart and a half.

More Magic Pan recipes

Zip Sauce

From: Erik 
To: 
Subject: Zip Sauce
Date: Friday, March 21, 2008 12:08 PM

Original Zip Sauce

Now commercially available.

Thanks, Erik!

Beef Knees

Re: Beef knees
  ----- Original Message ----- 
  From: Donn
  To: Phaedrus 
  Sent: Sunday, March 16, 2008 6:54 PM
  Subject: Re: Beef knees

  Hello Phaed,

  That restaurant is where we had tenerumi in salsa verde.  The owner is Dario Cecchini, a famed butcher
  who comes from a long line of butchers.  The food is wonderful and people come from all over the world 
  to eat there.  I wish I could find the recipe.

  Donn

Hello Donn,

The cut of beef used in this recipe is not tenerume, but maybe it's similar other than that. See:

Italian Recipe

Phaed

""

Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus