The Last Person.....

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I had Kobe beef for the first time tonight (at the Japanese steakhouse). It was definitely quite good, but as it was prepared in small cubes of beef I don't think I got the best possible effect of it. I need to have it in a regular-sized piece of steak now. Still, I'm glad to have tried it!
 
Arni, I'm going to make something here soon called Mata Hambre. Ever heard of it?

You take flank steak, butterfly it and tenderize it so you have a large, 1/2 - 3/4 inch thick piece of meat, marinate it for 5-9 hours in shallots and red wine, then fill it with spinach, spicy sausage, carrots and boiled eggs, roll, tie, sear, and roast for about an hour. It's served with yucca fries (never made those).

Does that not sound *wonderful*? I've got a nice, thick london broil I'm going to try it with. Now to buy the yucca, sausage and spinach.
 
Arni, I'm going to make something here soon called Mata Hambre. Ever heard of it?

You take flank steak, butterfly it and tenderize it so you have a large, 1/2 - 3/4 inch thick piece of meat, marinate it for 5-9 hours in shallots and red wine, then fill it with spinach, spicy sausage, carrots and boiled eggs, roll, tie, sear, and roast for about an hour. It's served with yucca fries (never made those).

Does that not sound *wonderful*? I've got a nice, thick london broil I'm going to try it with. Now to buy the yucca, sausage and spinach.


Shesulsa that sound good to me and how have you been my Lady everything going better I hope. Long time no talk.
Your friend in the Arts
Terry
 
I had Kobe beef for the first time tonight (at the Japanese steakhouse). It was definitely quite good, but as it was prepared in small cubes of beef I don't think I got the best possible effect of it. I need to have it in a regular-sized piece of steak now. Still, I'm glad to have tried it!

Arnisador you always have the best food man you are the man for food
 
Arni, I'm going to make something here soon called Mata Hambre. Ever heard of it?

You take flank steak, butterfly it and tenderize it so you have a large, 1/2 - 3/4 inch thick piece of meat, marinate it for 5-9 hours in shallots and red wine, then fill it with spinach, spicy sausage, carrots and boiled eggs, roll, tie, sear, and roast for about an hour. It's served with yucca fries (never made those).

Does that not sound *wonderful*? I've got a nice, thick london broil I'm going to try it with. Now to buy the yucca, sausage and spinach.

That sounds very interesting! No, I've never heard of it before...but I'd sure give it a try! We'll take over T.H.'s kitchen at the next M&G. (Kaith's is much too small.) Hmmm...boiled eggs? How many? A whole omelet inside of that might be too much (or perhaps that's the whole idea).
 
Gooooooooood Morning MartialTalk!




Today I go to church and have a X-mas church dinner as well. Then it is off to packaging books, DVD's, etc that have been ordered and need to be shipped out. After that it is teaching some out of town students and then finally a little time for myself. (today is a pretty busy day)
 
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