Nice one titch.
I like Sumac. What was the sauce recipe? |
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sauce. reduction is a cup of onion browned 2 Tbls of Butter ,2 cup of pomegranate juice, 2 cup of Beef stock. reduce to a half cup of everything. |
The steak looks cooked to my own personal perfection. And while the sauce certainly looks good, I have to admit that i never sauce a steak unless it's dry as a desert. I gonna admit that I have never used sumac. Would that rub work well on it's own and without the sauce? BTW..did I mention that is one fine looking cook on that steak?
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My first take of the steak before sauce was ,tasted a bit like plum ,maybe..? |
Thanks Titch!
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Gotta love sumac!
Nice work Titch! BTW...my pics are visible again.:wink: |
Thanks Titch, that looks fabulous. Definitely gonna try that with pork and a beer reduction. :thumb:
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That looks great. I have tried a Pomegranate sauce on pork tenderloin before and you are correct it is good. I never heard of Suamc will have to look that up, thanks.
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Awesome Titch! The only sumac I had heard of before was poison sumac. Not a good plant to fall into, and you definitely don't want to be breathing anywhere near where it's burning...
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Titch's Middle Eastern Rib Eye Steak
Now that looks really good. Six a.m on the west coast and I'm ready for dinner. Thanks for the pron.
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What's not to luv?! And with great thickness and fantastic idea with the pommegranate juice! Cheers, Titch http://i918.photobucket.com/albums/a...icons/1186.gif
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Will have to look for the spice variety...the steak looks great, sauce too! |
That looks amazing, def gonna try that! Thanks for sharing!
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Thanks! Looks awesome.
I had never heard of Sumac (except the poisonous stuff) either, but will definitely be giving it a run. The wheels are really turning now. Here is what Penzy's has to say about their product: Sumac Cherry red sumac is used extensively throughout the Middle East, especially in Turkey, Syria and Lebanon, either plain or mixed with thyme leaves and sesame seeds (Zatar) as a tabletop condiment. Before the arrival of lemons in Europe, the ancient Romans used sumac for its sour flavor. In the Mediterranean region today, sumac is used as a tabletop condiment or added during cooking to lend a pleasant, fruity sourness and soft cherry color to sauces, poultry, fish, and Turkish salads. The flavor is on the order of lemon juice or vinegar but milder and less acidic. Because of the moistness of the fresh, whole sumac berries, a small amount of salt is added during processing to facilitate grinding. From Syria. Contains Sumac and Salt. Thanks Titch! :thumb: |
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