Chabernet

Another Glass of Chabernet

Marinated Flank Steak

May 10, 2014 by chabernet Leave a Comment

My father broiled flank steak “back in the day” when it was an inexpensive cut of beef used mostly in long braises. His secret was an acidic marinade that permeated the meat, rather than just coating the surface as is the case with 9 out of 10 recipes. As my father would say, if you don’t like your steak on the rare side, you’re not invited. It remains one of my favorite steaks to prepare at home because it has the beefiest flavor and most appealing texture. I also enjoy the family style service from a plate piled high with juicy slices rather than the boring “cut it yourself” steakhouse style. The sliced meat also pairs well with Asian and Latin unlike whole steak. Marinate the flank steak for no more than 3 hours in the Read more [...]

Filed Under: Cooking Tagged With: acidic, flank steak, marinade

Texas Broiled Shrimp

May 1, 2014 by chabernet Leave a Comment

I prepared a romantic dinner last night and the main course was spicy shrimp grilled on skewers and served with ice-cold champagne. It brought back fond memories and I wanted to share the secret of the very best shrimp you may ever eat. Deep Dale Lane is a Deep memory     This is my all-time favorite shrimp recipe and it has never failed to please. The texture and flavor of the shrimp are both uniquely satisfying. It is one of the first meals I learned to make as a young man, borrowing the recipe from my father’s favorite cookbook. I greatly improved the original recipe which contained only vegetable oil, lemon, parsley and garlic. One time we grilled the skewers over a portable Hibachi at Scripps Park in La Jolla and the aroma Read more [...]

Filed Under: Cooking Tagged With: grill, marinade, shrimp, skewer, texas

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