"PENMART01" > wrote in message
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> RIB-EYE TACOS WITH ONION JAM AND HORSERADISH CREME FRAICHE
>
Plagarized and illegally reproduced.
Stolen from: Bon Appétit Online Magazine.

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From: (PENMART01)
Newsgroups: rec.food.cooking
Date: 02 Feb 2004 23:16:04 GMT
Organization: AOL http://www.aol.com
Subject: TACOS
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RIB-EYE TACOS WITH ONION JAM AND HORSERADISH CREME FRAICHE

Horseradish crème fraîche
1 cup finely grated peeled fresh horseradish root (about 4 ounces)
1 8-ounce container crème fraîche or sour cream
1/4 cup white wine vinegar Coarse kosher salt

Onion jam
1 1/2 pounds red onions, very thinly sliced
2 cups dry red wine
2 tablespoons honey
1 tablespoon chopped fresh thyme
2 tablespoons red wine vinegar

Tacos
10 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square

2 tablespoons olive oil
4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed
Fresh cilantro sprigs

For horseradish crème fraîche:
Mix first 3 ingredients in small bowl to blend. Season to taste with kosher
salt. (Can be prepared 1 day ahead. Cover and refrigerate.)

For onion jam:
Combine onions, wine, honey, and thyme in large skillet. Bring to boil.
Reduce
heat to medium-low and simmer uncovered until wine is almost absorbed,
stirring
occasionally, about 55 minutes. Mix in red wine vinegar. Simmer 10 minutes
to
blend flavors, adding water by tablespoonfuls to moisten if jam is dry and
stirring often (onions will still be slightly crunchy). Season to taste with
salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before
using, rewarm over medium heat until just warm, adding more water by
tablespoonfuls if jam is dry.)

For tacos:
Preheat oven to 350°F. Wrap tortillas in foil, enclosing completely. Place
in
oven until heated through, about 15 minutes.

Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillets
over
high heat. Add 2 steaks to each skillet and cook to desired doneness, about
3
minutes per side for medium-rare. Transfer steaks to cutting board. Thinly
slice steaks crosswise. Divide steak slices among warm tortillas. Top with
onion jam, then spoonful of horseradish crème fraîche. Garnish with cilantro
sprigs.

Market tip: Fresh horseradish root looks like a knottier cousin of the
parsnip.
Use a vegetable peeler to peel away the skin, then a box grater, food
processor, or Microplane for grating. If the fresh root is unavailable,
substitute 1/4 cup of prepared horseradish in this recipe.

Makes 10.

Bon Appétit
January 2004
----



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