Saturday, June 28, 2014

Understanding Different Cuts of Meat & Proper Cooking Prodedures

Hanger- marinating optional
              Remove center membrane 
              before cooking 

Top Blade- This is my favorite steak
                  Also known as a flat iron
                  I recommend fresh cracked salt, pepper & oil
                  Well marbled but fairly lean

Rib-Eye- Marinating Optional
               Well marbled
               Can be pricey

Tri-Tip- Marinating recommended
            Thick & lean
            Great value
Sirloin- Also known as top sirloin
            I recommend just some olive oil, 
              salt & pepper 
            Extra lean
            Great value & Great Taste 
            Highly Recommeded 

Skirt- marinating optinal
         Long & thin; cooks quickly

Porterhouse or T-Bone- 
         marinating not necessary
         Porterhouse has larger section of    
           tenderloin than a T-Bone
         Can be pricey

Strip- Also known as a NY strip, shell, 
           Btop loin or Kansas City steak
          Marinating optional
          Also available bone-in
          Lean but tender

Flank- Also known as London broil
          Marinating recommended
          Can be tough; best sliced thinly
          Great to Stuff 

Filet Mignon- Also known as tenderloin 
                     Marinating not necessary
                     Tie twine around the side 
                       for even cooking 

Tips for cooking steaks:

1.  A cold steak will be tougher than a steak that is left to come to room temperature before cooking. 

2.  While your steak is coming to temp, season your steaks with olive oil, salt and pepper and allow to rest.  If you want to marinate a steak now is the time.  Adjust the salt, oil and pepper depending on the type of marinade. 

3.  Cook to desired temperature; rare 120, medium rare 130, medium 140, medium well 150 well done 160.  Keep in mind that while your steak rests it continues to cook up to 5 degrees.

4.  Cut against the grain.  Your knife should be at a right angle to the grains.  

5.  If you are grilling the steaks make sure your grates are cleaned and either spray or brush a little oil on them and are hot before placing your steaks on the grill. If you are pan searing the steak, heat a little oil in the pan until it starts to smoke. Place the steak down on the pan and you should hear a sizzle. After you sear the steak on both sides to your desired temperature. Turn down the heat and place 2-3 teaspoons butter in the pan and spoon the butter over your steak on both sides.  

6.  Let your steak rest for 5 minutes before cutting into it.  This allows the steaks to stay juicy when you cut into them. 

Thursday, June 19, 2014

Coconut Banana French Toast Waffle

Serves: 2


Sweetened Coconut Flakes     2 Tablespoons

1- prepared old fashioned Belgium type waffle cut into 4 pieces

Vegetable Oil     3 Tablespoons

Banana, sliced   1 each 

Cinnamon Spread

Unsalted Butter, melted   3/4 stick
All Purpose Flour    1/2 cup
Brown Sugar    1/4 cup 
Cinnamon     1 Tablespoon
Vanilla Extract    1/2 teaspoon
Corn Syrup      1/4 cup

1.  Melt butter and whisk all ingredients together & set aside

Vanilla Custard

Eggs    3 ea
Milk     1/2 cup
Cinnamon     1/4 teaspoon
Nutmeg       Pinch
Sugar     1/3 cup
Vanilla     2 Tablespoon

1.  Whisk together all ingredients and set aside

To prepare waffle:

1.  Cut the prepared waffle into 4 pieces or if you use smaller or for thinner waffles use 2 waffles for each person.  Slice the banana into slices so it's ready. 

2.  Heat the oil over medium heat in a non stick pan and then dip the waffle pieces into the custard and allow the excess to drip off. Place the dipped waffles into the hot pan. Allow to cook for about 2 minutes on the one side and then flip and cook the same in the other. Be careful not to burn it you just want a little color on both sides and to be heated all the way through. 

3. Once the waffle is ready. Assemble waffle slices and banana like a sandwich allowing a few for the top. Sprinkle with sweetened coconut and drizzle with cinnamon spread. 

4.  Drizzle maple syrup over the top if you would like and enjoy. 

Sausage & Shrimp Tossed in a Mushroom Sauce

Serves: 2

Rice, instant- 1 1/2 cup
Water- 1 1/4 cup
Olive Oil- 1 teaspoon
All-Purpose Seasoning- 1 teaspoon

1.  In a sauce pan combine all ingredients and cook rice until tender. This should only take a few minutes. Cover and set aside 

Italian Sausage, your favorite- 2 links 
Shrimp, large- 10 peices
Portobello Mushroom- 1 cap
Mini Bell Peppers- 3 peppers 
Red Onion- 1/4 cup
Paprika- 1 teaspoon
All-Purpose Seasoning- 1 teaspoon
Lemon Juice- 2 Tablespoons 
Water- 1 1/2 cups 
AP Flour- 2 Tablespoons 
Vegetable Stock- 1 packet 
Olive Oil- 2 Tablespoons 

1. Heat the oil in a frying pan over medium high heat and add paprika and 1 teaspoon AP seasoning.  Meanwhile sliced sausage and add to hot oil. Allow to cook until almost cooked through and add shrimp and lemon juice. Cover and allow shrimp to cook for 3-4 minutes. 

2.  Add all vegetables and cook another 4-5 minutes. 

3.  Add water, vegetable stock packet, flour and stir. Allow mixture to come to a boil n reduce heat to simmer for 3 minutes to allow for flour to cook off and desired thickness is achieved. Taste and adjust with more All-Purpose seasoning if desired. 

4.  Separate rice onto 2 plates and pour sausage, shrimp and mushroom sauce over and enjoy. 

Thursday, June 12, 2014

Huevos Rancheros

Serving Size: 2

Eggs, Large    4 each
Flour Tortilla, small    4 each
Shredded Ched/Jack Cheese    1 cup
Guacamole   3/4 cup
Refried Beans   3/4 cup
Corn Salsa (recipe follows)   3/4 cup
Picante Sauce   2 teaspoon
Olive Oil  2 Tablespoon
Salt & Pepper   To Taste

Corn Salsa: 
Corn     1/2 cup
Tomato, chopped     1/4 cup
Green Pepper, chop     1/4 cup 
Red Onion, chop small  2 Tablespoon
JalapeƱos, chop fine     1 teaspoon
Lime Juice      2 Tablespoons 
Parsley, dry      1 teaspoon
Salt & Pepper     Pinch of Each

1.  Prepare corn salsa and set aside. 
2.  In a frying pan heat the oil and cook the eggs, over medium.  Over medium is achieved by breaking the eggs directly into the pan with hot oil & and allowing to cook for about 2 to 3 minutes then carefully flipping the eggs and allowing to cook for another minute or 2.  You want all the white to be cooked fully but the yolk to still be runny.  Set aside if the eggs are ready first.
3.  While the eggs are cooking, spread the refried beans on all the tortillas, sprinkle with cheese and place the tortillas in another frying pan 2 at a time.  Once the cheese is melted remove from heat and repeat with the next 2 tortillas. 
4.  Spread the guacamole over the melted cheese, place 1 egg over each tortilla, sprinkle the corn salsa evenly over all 4 eggs and drizzle with the picante sauce. Top off with a little salt and pepper and enjoy !!!