Finished Meal- Grilled Kobe Strip Steak, Salad
I don’t post on my own cooking, too messy to cook and shoot photos, however Pamela kindly photographed this adventure. I usually spend around $10/lb on a steak, to grill at home. Time for a change. I went to Naples, Fla's Jimmy P’s for an American Kobe-style wagyu strip steak, beautifully marbled at ~$20 a pound. True Kobe steaks are from Japan's black Tajima-ushi breed of Wagyu cattle. Raised and procssed around Kobe, Japan, they are fed Japanese grains, sake and beer, and hand massaged daily. Some Kobe cuts are $300 a pound! American ranchers make a fine Kobe- style product, better suited for US tastes. While not as super marbled as the best Japanese Kobe, it's affordable for a splurge. I then got a lemon, yuca (cassava), avocado and salad fixings with mandarin orange slices at the grocery, for the side fixin's.
Kobe Style Strip Steak and Peeled Yuca- Ready to Please
Third and last stop at Swan River Seafood, for a fresh soft shell crab and an $8.25 lump crab cake. The cake, with virtually no filler, is what lump crab cake should be. Many restaurants have short stringy claw meat mixed with red and green filler with bread crumbs, and call it “lump”. I call them “liars”.
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First came the appetizers, for a very hungry Pamela. I peeled, then boiled the yuca in salty water till soft in the center, about 30”. Plucked out the central stringy part, added salt and pepper, then butter/canola pan sautéed it on medium heat, till crisp and golden brown. It's better than a French fry, with the tender moist interior, and crisp, textured exterior!




Sautéed Soft Shell Crab and Crab Cake


Plated it with the salad, added a roasted red pepper vinaigrette, and we dug in!

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