Thursday, July 22, 2010

In The BlogDog Kitchen
Prof. Reynolds today posts a link to Amazon's AlDente blog on one of the great grilling questions to plague mankind: to sauce or not. I'm going to remain hors de combat on that one. But it did call to mind something that I don't believe I've blogged yet. To wit: ginger steak.
If anyone doesn't accept that gingered beef is one of the finest flavors in the history of creation, don't even imagine you're sane. So how to get a whole steak all gingery and deliciously flavored on the grill? My take, which worked (ahem) rather well, was to get jar of sushi ginger and wrap pieces of the pickled ginger around the raw steak. Wrap that in plastic wrap for at least a few hours and overnight if possible. Then put the steak with the sushi ginger still on it on the grill. Let the grill char off the ginger and cook to your desired state. You will lose a little of the crusty char (MMMmmm!) on the steak but the flavor of the ginger will be absolutely suffused into the meat. I had one guest proclaim one of these steaks possibly the best steak he'd had. Overstatement perhaps but nice for a cook to hear to be sure.

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