Recipes by Edwin Newman: Steak Mirabeau; Super Rice Salad

Edwin Newman's Steak Mirabeau

For the anchovy butter:

1 tbsp. anchovy filets (or 1 tsp. anchovy paste)
4 tbsps. sweet butter
A few drops of fresh lemon juice
A few gratings freshly ground black pepper

1. Desalt anchovy filets by rinsing under tepid water; dry well, mash with fork (or use anchovy paste). Mix mashed anchovy (or paste) with softened butter, lemon juice and pepper to taste. Set aside.

To prepare the steaks:

4 large club (or Delmonico) steaks, cut at least 1-inch thick
Ground black pepper
Melted sweet butter (or olive oil)
Sliced green pimento-stuffed olives
Anchovy filets, cut in thin strips
Watercress

1. Spread one side of each steak with anchovy butter, season with pepper. Broil to desired doneness and remove from broiler.

2. Rub uncooked sides lightly with melted butter (or olive oil), season lightly with pepper. Form lattice work with strips of anchovy, fill in squares with thin slice of olive; broil second side. Serve alone or with side dish of melted butter sauce. Garnish steaks with watercress. Serve with braised endive (or Brussels sprouts) and chateau potatoes (peeled raw potatoes cut into olive shapes, cooked until tender and golden in seasoned butter). Serves 4.

Thoughts: The French are inclined to pan-broil this meat classic in a hot skillet lightly rubbed with butter and oil (or rendered suet). Garnishing is accomplished after meat has cooked. For an unusual garnish use fresh tarragon leaves.

Edwin Newman's Super Rice Salad

1 1/2 cups cooked rice
3 small ripe peeled tomatoes, chopped
3 tbsps. pimento, chopped
1 tbsp. chopped fresh parsley
2 tbsps. chopped celery
1 large bell pepper, chopped
1 tbsp. minced chives
1/2 cup vegetable (or olive) oil
2 tbsps. tarragon wine vinegar (or fresh lemon juice)
Dash of sugar
Salt and freshly ground pepper to taste
Cut garlic clove

1. Combine cooked rice, tomatoes, pimento, celery, parsley, pepper and chives. Prepare salad dressing by mixing together vegetable (or olive) oil, vinegar (or lemon juice), sugar and seasonings to taste.

2. Rub salad bowl lightly with cut garlic. Pour dressing over rice-vegetable mixture, toss lightly, cover, chill well to serve. Serves 4.

Thoughts: Ed's hearty salad is only the prelude to improvisations, such as using cooked shrimp in combination with cooked rice, celery, green pepper, dressed with curry-flavored mayonnaise; or leftover rice combined with slivers or ham (or tongue), cheese, celery, petits pois and-or cubes of slivered Swiss cheese.