-=> Quoting Dave Drum to Shawn Highfield <=-

 DD> Drums - pricy but not as bad as wings.
 DD> Thighs - le$$ than the drumsticks

It is the opposite here. Thighs are more expensive than drumsticks

 DD> the leg quarters which are *much* le$$ than either of the
 DD> others.

That is usually true here.



MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elizabeth Christian's Steak Au Poivre
 Categories: Beef, Steak, Spice, Alcohol, Dairy
      Yield: 4 Servings
 
      3 tb Black Peppercorns; cracked
      4 x  6 oz. Beef Filets
  1 1/2    Inches Thick
           Salt
      2 tb Butter
      1 tb Vegetable Oil
    1/3 c  Cognac
      1 c  Beef Stock
    1/2 c  Heavy Cream
 
  To crack peppercorns, wrap them in a clean dish cloth and crush
  them by firmly pressing on peppercorns with the bottom of a heavy
  skillet or by tapping gently with a mallet. Peppercorns should be
  cracked to release their flavor, not ground. Avoid food mill
  processing.
  
  Transfer cracked peppercorns to a plate and roll the beef filets
  in them so that steaks are evenly covered. Season liberally on
  both sides of the filets with salt.
  
  Heat butter and oil in a large skillet over medium high heat. Add
  filets and cook until well browned, approximately 4 minutes on
  each side for medium rare preparation. Transfer steaks to four
  warmed plates and cover loosely with foil to retain heat while
  preparing sauce.
  
  Add cognac to the hot skillet, then carefully ignite with a large
  handled match. Make sure to keep a tight-fitting lid handy so the
  flame can be readily extinguished if required. Allow alcohol to
  burn off, for about 1 minute, then add the stock. Cook until the
  sauce is reduced by half, approximately 5 minutes.  Add cream and
  continue to cook, stirring occasionally until thick, about another
  4 to 6 minutes. Season with salt and pour the sauce over the
  steaks. Serve immediately.
  
  From: Elizabeth Christian
 
MMMMM

Cheers

Jim


... Someone please explain why I have to pay full price for Swiss cheese?

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