There was no update during lunch today as I was traveling to a meeting in Austin. At lunch I was probably sitting in a Schlotzkys eating a Turkey and Guacamole sandwich. Today I suppose I should share some notes on another love in my life. Hot Sauce. I’m not quite crazy enough to have an inedible collection of hot sauces, but I can share a thing or two about almost every sauce you’ll find in your local market and a few you’ll find only by special order.

Flavorful Sauces:

Tapatio is a rather salty and comparatively thin hot sauce. It’s in the same league as tabasco for heat but doesn’t share the vinegar taste. It has a tomato/pepper derived flavor and goes particularly well with quesadillas, beans, salads, and any jack, or queso fresco derived meals.

Valentina is much milder and slightly thicker. It goes well with shrimp, ceviche, and fresh seafood. It’s milder than Tapatio.

El Yucateco is a habanero based hot sauce that’s probably twice as hot as Tapatio or Tabasco. It’s not hot enough to justify handling with gloves but it certainly has a kick. It also communicates the habanero taste very well, without ruining the dining experience by melting your face. I use it for meats that need an extra kick. Usually pork, or sub prime cuts of beef.

Sriracha Sauce or more aptly named rooster sauce due to the rooster on it, is a vietnamese hot sauce that seems more derived from the very sweet traditions of asian cuisine. It goes well with other sweet items like orange chicken etc.

Dave’s insanity sauce. It’s probably 20 times as hot as tapatio at the least…. I’ll devote a special post to extract sauces later. Right now I’m just concerned with easily found and widely used salsas. This is not meant as an exhaustive list of your local grocer, though you’re likely to find all of these sauces in the asian, mexican, or foreign aisles of your grocery store.

Later on this week I’ll also share more about my favorite place for purchasing home made salsa online, The Pepper Lady. She has, by far, the best salsas and relishes known to man.

Tags: food,hot sauce,salsa
Categories: BJ, Entertainment
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This is specifically a recipe for boneless rib-eye. Fundamentally it’s the same as Alton Brown’s and requires the use of a Cast Iron skillet.

When purchasing the meat, make sure you’re getting a cut that isn’t already old. If it’s graying, it’s already been sitting out under the butcher flourescents for a while so get a cut that hasn’t grayed at all, and look for tight even marbling. The best bet is to find a good butcher.

There’s a few things I’ve altered to make it even better. First let the steaks sit out on butcher paper in your fridge for 2 days. 1 day for each side. We want to use the fridge since it is a dry environment. After the 2 days the steak should look much brighter red and the gristle/fat should take on a more transparent look with dry spots making it look a little splotchy. It’s going to look a little ugly. Remove from the fridge 4 hours or more in order to let them come to room temperature before cooking.

Here is where we start following Alton’s recipe.

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Please note that you can also use light olive oil, (not virgin or extra virgin as their burn points are very very low). For our specific steaks we used salt, something called Garlic Garni, and cracked pepper. My mother uses onion powder, garlic powder, salt, and tarragon, for her rib-eyes.

Now back to the recipe.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

Just a note. At these temperatures, we’ll be past the burn point for light Olive Oil and Canola oil. Not to mention the meat itself. I preferred an even crust on both sides so I actually did side 1 for about 40-50 seconds, before flipping then doing the other side for 30 seconds then immediately putting it in the pre-heated oven at 500 degrees. Just a note. When you go in to flip the steak over after 2 minutes (medium rare really is how you want to have steak), the smoke from your oven will probably set off your smoke alarm. Seriously. This is how you want it. If it’s not setting off your smoke alarm you probably need to test them.

There you have it. Have fun. Oh and the drying process that is mentioned prior to Alton’s recipe helps the steak take on a nicer crust, it also gives the steak a more potent flavor as some of the surface water has dried off. Try it. The drying/ageing in the fridge comes from a segment I heard on NPR here in the Dallas area where they were interviewing a chef, it really does make a difference.

Tags: burn,cooking,food,steak
Categories: BJ, Tutorials
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