Historical September 1993 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
(Editor’s Note: It’s hard to believe that it has been ten years since we began running the “Macho Menus” column.
After a several-year hiatus, we have decided to resurrect this idea and now offer this column as a general food article with recipes, restaurant reviews and other culinary tidbits.
We are open to any and all contributions for ideas; call me at 727.6377. Our first entry is from John “Hitch” Powell. who ironically was one of the first “Macho Menu” pioneers. Hitch and Mary live with their two sons. Philip and Gregory. in the 6100 block of Westminster and have been stalwarts of the neighborhood for many years. Along with his fabulous culinary skills, Hitch has been a faithful member of the battling beagles softball team since he turned the illustrious age of thirty. (We won’t divulge that date!) Our thanks to Hitch for this issue’s contribution.). Steak Rosemary by Hitch Powell This recipe is dedicated to two Rosemarys, my mother and Mary’s aunt, both of whom appreciate a great cut of steak and a smooth bourbon and water. 2 to 3 lbs. steak sirloin (chuck or other tender cut) 1 1/2 oz. bourbon 1/4 cup water I tablespoon brown sugar Mix water, sugar and bourbon for a marinade. Puncture steak with a sharp object so that the marinade can penetrate. Pour the mixture over the steak and place in a tightly covered container in the refrigerator for at least 4 hours (overnight is even better). Barbecue over a very hot fire to the desired result, using the leftover marinade to baste. ‘Chef’s Note: The marinade makes an excellent libation if you leave out the sugar and water, but there should be enough left in the bottle to enjoy both the libation and this recipe!
Originally published in The Times of Skinker-DeBaliviere, September 1993.
Read this article in the original newspaper issue.
Original source: SD_Times1993_09.pdf, printed page(s) 5; PDF page(s) 5.
