If you wish to plank a hamburger or steak, please, please, do so this way. Many of the planks people are now placing their meat on, and allowing to char during the broiling process, can release deadly carcinogens which then penetrate into the meat being cooked. If you are one of those people that just "has to" char or burn something, in order to get that "authentic" out door smoked cooking experience; follow the recipe below to the point of planking the steak; then take that hardware store bought plank, of your choice--place it on your broiler, and let it char-- to your choice of doneness--then continue to follow the recipe and use the type of plank I suggest. You sill still have your smoked taste and smell; but the food will be a lot healthier to eat and you will get a lot more compliments on your presentation and "chef style".
Ingredients:
1 1/2 pounds Canadian Russet potatoes
2 Tbsps butter
2 beaten eggs
1 1/2 pounds ground chuck
1/2 tsp salt
1/8 tsp pepper
8 small carrots, cooked and buttered
2 cups peas, cooked and buttered
Minced parsley
Instructions:
Peel and quarter the potatoes. Cook, covered, in boiling salted water till tender, about 25 minutes. Drain well. Add the butter and eggs to potatoes (Duchess); beat till fluffy. Add salt and pepper to taste; set aside.
Shape ground chuck(usually, the ground meat of choice, flavour-wise) into 4 oval steaks about 1 inch thick. In skillet cook steaks till rare, about 5 minutes per side. Place each on a well-oiled seasoned steak plank (they are usually oval shaped, with a groove around the outer edge, and 3/4 to 1 inch thick--some are designed to hold a cast iron steak sizzler); sprinkle with salt and pepper. Brush with butter to "finish". Place Potatoes in pastry bag; pipe onto plank to form border 1 inch larger than steak.
Place 2 planks under broiler or salamander, 4 inches from heat; broil till potatoes brown sightly, about 4 minutes. Repeat with remaining planks. Arrange "baby" carrots and peas (other vegetables may be added, if desired) within potato border; sprinkle with parsley. Makes 4 servings
©Al (Alex-Alexander) D. Girvan. All rights reserved.
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