• Molasses

    From JIM WELLER@1:135/392 to DAVE DRUM on Fri Sep 17 21:41:00 2021

    Quoting Dave Drum to Jim Weller <=-


    3/4 c Catsup
    2 1/2 tb Brown sugar

    Way too sweet for my tastes
    I'd use: 2 tb ketchup / 1 tb molasses

    Errrrrmmmmm - mole asses is liquid sugar.

    Molasses is about 55% sugar and I'm advocating using a smaller
    amount.

    The rest being water. <Shrug>

    And a unique flavour that is just "right" for Boston Baked Beans.
    Plus a significant amount of B vitamins and a number of minerals.


    I'd go with the pineapple but probably skip the raisins.

    So, use sultanas instead. Bv)=

    Now you're really trying to yank my chain. [g]

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: French Rib Steak with Marrow and Red Wine Sauce
    Categories: Beef, Steak, Onion, French, Offal
    Yield: 4 Servings

    1/4 lb Marrow from beef bones
    2 Rib steaks, about 1 1/2 lbs
    Salt to taste
    Fresh ground pepper
    1 tb Corn,peanut or vegetable
    Oil
    5 tb Butter
    3 tb Finely chopped shallots
    1 1/2 c Dry red wine
    1 tb Red wine vinegar
    1/4 ts Sugar
    1/2 c Fresh or canned beef broth

    Cut the marrow crosswise into slices, 1/2" thick. Put the pieces
    in a bowl and add cold water to cover. Set aside for 10 minutes or
    longer Sprinkle the meat on both sides with salt and pepper. Heat
    the oil in a heavy skillet large enough to hold both steaks. Add
    the steaks and cook about 10 minutes or until thoroughly browned
    and seared on one side. Turn and continue cooking until thoroughly
    browned and seared, about 5 minutes. Cook about 5 minutes longer,
    turning meat occasionally. Transfer the steaks to a warm platter
    and pour off all fat from the skillet. Add 1 tbsp. of butter to
    the skillet. When it melts, add the shallots, wine, vinegar and
    sugar. Cook over relatively high heat until the liquid is almost
    completely reduced, about 12 minutes. Add the broth and any juices
    that may have accumulated around the steaks. Cook about 3 minutes
    and swirl in the remaining 4 tbsp. of butter. Meanwhile, drain the
    pieces of marrow and put them in a saucepan. Add cold water to
    cover and salt to taste. Bring to a simmer but do not boil. Cook
    as briefly as possible, only until the marrow is barely heated. If
    the marrow cooks longer, it will turn into liquid fat. Using a
    slotted spoon, transfer the marrow pieces to the sauce. Slice the
    steaks and serve with the marrow sauce on the side.

    MMMMM


    Cheers

    Jim


    ... If you boil a funny bone you get laughing stock. Isn't that humerus?

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