Ruth Haffly wrote to Dave Drum <=-

done. I'm glad the knife was sharp.

Sounds like the steaks my parents liked.

Steak is pretty much out of my price range. Heck, hamburger (73% lean)
is on sale this week at only U$2.99/lb. And bottom round steak is U$5.99/lb. Just a few years ago ground chuck (80% leans) was 99c/lb
and top round (a much better cut of steak) was U$1.29.

We don't buy it very often any more either but do, every so often.
Other times we'll just head over to TR and walk away from the clean up. (G)

We've got a Texas Roadhouse located on an outlot of our main shopping
mall. I've never visited them. Last cooked-for-me steak I had was from
Goloden Corral's buffet a few years ago.

Good thing I like pork and chicken. Bv)=

I'll have to post the recipe I got last week from AllRecipies--Pork Tenderloin With Figs & Balsamic Glaze. Made it Friday night for supper; it's a keeper. It makes enough for about 8 servings so we're going to
bag and freeze a couple of meals' worth.

Was it anything like this one:

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

Title: Pork w/Figs, Pearl Onions & Mustard
Categories: Pork, Fruits, Condiments, Poultry, Wine
Yield: 8 Servings

2 tb Oil
2 ts Kosher salt
1 ts White pepper
1/2 ts Ground allspice
3 lb Boneless pork loin roast
24 Dried black figs
1 c Marsala wine *
1 pt Pearl onions
1/2 c Chicken broth
3 tb Honey
6 tb Hot mustard
1 tb Chopped parsley
3 tb Butter

* sub cranberry juice to maintain the tanginess of the wine.

Set oven @ 350ºF.

In a small bowl combine oil, salt, pepper and allspice. Rub
the pork with the mixture, cover and let stand at room
temperature for 1 hour. Steep the figs in Marsala in a small
bowl for 1 hour.

Meanwhile, place the onions in warm water for 20 minutes to
soften the skins. Using a small knife peel from tip to stem.
Trim the stem as little as possible and cut an X in the root
tip. Set the onions aside.

Heat the oil in a pan over high heat on the stove and brown
the pork on all sides. Remove from the heat and transfer the
pork to a roasting pan. Add onions, figs, Marsala and broth.

Cover and place in the oven for 1 hour. Remove the cover and
continue to cook another 30 minutes, or until a meat
thermometer inserted into the pork reads 135ºF.

Meanwhile, combine honey and mustard and pour into a small
condiment bowl. Remove the roasting pan from the oven.
Transfer the pork to a platter and let sit for 5 minutes
before serving. Add the parsley to the onion-fig mixture and
beat in the butter.

To serve, mound the compote on a serving platter. Slice the
pork into 1/4-inch slices and lay slices over the compote.

Accompany with honey mustard.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM


... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
--- MultiMail/Win
* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)