Post by cyberobb99 on Dec 10, 2012 6:58:41 GMT -5
1) Run the pickle through a blender until it's liquified. Blend into the pickle mash brown sugar in the ratio of 5 parts pickle mash to 1 part brown sugar.
2) Cook the bacon until it's fully cooked but still flexible. Do NOT allow it to get crispy. Set aside.
3) Cut the steak into 1 inch cubes, marinate for an hour in the sweetened pickle mash. Keep it covered and refrigerated, turning it every 10 minutes.
4) Remove the steak from the marinade, but do not rinse it off. Wrap each steak cube in 1/2 to 1/3 piece of bacon (just enough to slightly overlap) and drive a toothpick through the overlap and through to the other side.
5) Broil each cube under you oven broiler (because I assume that none of you owns a salamander) set at high with the cubes only about 3" from the flames/element just until the steak starts to develop a bit of crust, then flip it. Do not cook it long enough to burn either the steak or the bacon, or allow the meat to cook beyond "medium" doneness. Allow them to rest for few minutes before eating.
Salamander?
Robb, clearly you've been inside a commercial kitchen. I don't know too many people that know that term.
We either have to make you king of the Food board or banish you as a ringer.
When I was in college I worked for the Marriott and for the Roanoke (Va.) Country Club as a cook to support myself through school., so yes, I have spent time in commercial kitchens. I continued to study cook books and hone my skills to the point where now I am a "test kitchen" for Sherry Gore, a cookbook author who specializes in Amish/Mennonite recipes. I started cooking as a young boy scout (my troop required us to cook all our food from scratch on campouts) and never stopped. Well over 40 years now......
