Cube Steak Parmesan Recipe

Thursday, September 30, 2010

When, out of curiosity, I looked in the dictionary for the definition of cube steak, I found "A thin slice of beef tenderized by cubing". This cube steak parmesan recipe is one that really impress for its delicate mix of flavors.

6 4-ounce cube steaks

3 tablespoons all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

2 eggs

2 tablespoons water

1/3 cup parmesan cheese, grated

1/3 cup saltine crackers, finely crushed

½ teaspoon basil

2 tablespoons vegetable oil

1 15-ounce can tomato sauce

2 ¼ teaspoons white sugar

1 clove garlic, minced

½ teaspoon oregano, divided

4 slices mozzarella cheese, halved

1/3 cup grated Parmesan cheese

Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.

Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.

Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.




Ray Torres is an IT consultant by day and a gourmet aficionado by nigth and publisher of great-free-online-recipes.com.

For more easy cube steak recipes and other free beef recipes tips and articles, please visit our site!

See Also : lodge logic pre seasoned 15 inch cast iron skillet breville sk500xl ikon cordless 1.7-liter stainless

What Are The Best Grilling Steaks?

Wednesday, September 29, 2010

You have just purchased the outdoor barbeque you have always wanted, and now you are ready to break it in. Your mouth is watering for a juicy steak, and you are anxious to impress your guests with your new barbeque and grilling skills. But do you know what the best grilling steaks are to use? You may have the perfect marinade in mind, as well as your own special blend of seasonings. Choosing the right type of meat is just as important as the type of flavoring you use.

While so much of steak grilling is subject to individual taste palates, some steaks lend themselves very well to barbequing endeavors. There are a number of factors to keep in mind when choosing cuts of beef for grilling. For example, one aspect to consider is the amount of marbling on the steak (i.e. how much fat the beef has running through it). While many people insist on avoiding the fat, it is actually this fat that contributes significantly to the flavor of the beef when its cooking. Some people instinctively choose top sirloin, because it is leaner and tends to be less expensive. However, because of its low fat content, sirloin steaks tend to also dry out faster and be less juicy, as well as a little tougher. On the other hand, porterhouse, T-bone, rib eye and rib steaks will have a healthy amount of fat, which will make the steak especially appetizing when grilled. In addition, the marbling on a steak helps to insulate the meat and keep it from overcooking.

In general, the most tender steaks available are tenderloin and strip (also called New York) steaks. But porterhouse and rib eye steaks can also be quite tender and flavorful, which means that you can have great-tasting grilled steaks for your guests without breaking the bank. Keep in mind that porterhouse steaks are especially flavorful, not only because of the level of fat, but because they also have a section of tenderloin on one side of the bone and a section of strip steak on the other side.

Another factor to keep in mind is the type of grade of the beef you are buying. The U.S. Department of Agriculture assigns specific grades to meat according the level of quality of the beef. Prime grades are considered the best, but these are widely used by restaurants and tend be bit a little harder to find in the average grocery store. However, many supermarkets have begun carrying some cuts of prime beef in small amounts, and you may be able to secure prime cuts from a local butcher as well. These cuts are a bit more expensive. They tend to have to most marbling in them, making them especially juicy. Alternatively, Choice grade steaks will work wonderfully for barbequing, as they still have a generous amount of marbling in them. Select grade beef will tend to be the least tender, they can dry out quickly, particularly if you are relatively inexperienced with your grill.

The thickness of the steak you choose will also determine the kind of results you will get when using the steak on a grill. A relatively thick steak will help to keep the meat from drying out too quickly or overcooking. As a guideline, you should always choose steaks that are at least ¾ of an inch thick. Ideally, you should shoot for steaks that are about one inch to an inch and a half. Finally, you should know how long the steaks have been aged. Beef cuts that have undergone some degree of aging are likely to have characteristics that is more tenderized and mellowed in flavor. Whenever possible, ask your butcher about the age of the steaks you intend to purchase.

Overall, it pays to know your cuts of beef and the quality of the beef. The more information you have about the steaks you intend to grill, the more effective choices you can make...

... and your guests will love you for it!




David Beart is the owner of [http://www.professorshouse.com] This site covers a wide selection of topics including relationships, family, cooking and other household issues. For additional articles that cover cooking for your family, please visit [http://www.professorshouse.com/food-beverage/food/food.aspx]

Visit : all clad masterchef 2 7 piece cookware set

An Easy, Quick Recipe - Baked Ham Steak With Pineapple

Tuesday, September 28, 2010

Are you often rushed in the evenings? Finding it hard to get dinner on the table and still have time for the important things in life? A few easy quick recipes, combined with a little planning will make cooking dinner a pleasure again.

Look for recipes that are simple --with minimum preparation, then let your oven or slow cooker do the work. This recipe features an easy preparation, then cooks quickly in only 20 minutes in the oven while you fix a salad and warm some dinner rolls. Baked Ham Steak with Pineapple is an old favorite that can easily and quickly solve tonight's dinner crisis.

You will find these pre-sliced ham steaks vacuum packed in the meat department of your grocery. Sizes range from 1 to 2 pounds. This recipe calls for 1 1/2 pound, but choose a steak that will serve your family. If it is much smaller, then cook for a little less time. This serves 4 generously.

Baked Ham Steak with Pineapple

1 1/2 pound ham steak

1 can pineapple rings

brown sugar

cinnamon

1. Preheat the oven to 375 degrees F.

2. Trim off or slice through the fat on the edge of the ham in several places to prevent curling in the pan.

3. Place the ham steak in a shallow ovenproof pan and place the pineapple slices on top. Pour the pineapple juice over all.

4. Place the ham steak in the oven and bake for 20 minutes (uncovered).

5. After 20 minutes, remove the pan from the oven and turn the oven up to broil.

6. Baste the ham with the pan juices. Sprinkle a little brown sugar over the pineapple slices and dust with cinnamon.

7. Return to oven and broil for 3 to 5 minutes or until the pineapple is lightly browned. Serve each ham steak with a pineapple slice.

Serve with a tossed salad and dinner rolls for an easy quick dinner recipe solution. I hope that this menu will find its way onto your table soon.




Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. Do you need more quick and easy dinner recipes complete with menu suggestions and shopping lists? Visit http://easysoutherncooking.com/easy-dinner-recipe.html for recipes, cooking tips, and more.

Recommend : simply calphalon nonstick 14 piece set

Preparing and Using Antelope Meat

Monday, September 27, 2010

Antelope is the probably the easiest big game animal to hunt successfully, but it isn't the nicest to eat. Many hunters in Wyoming won't even bother to hunt antelope as a meat animal. Our family does, because they are relatively easy to get, so it is an easier species to use to teach kids to hunt.

Many antelope have a "sagey" or "gamey" taste to them. There are several theories on this:

1 - Some of hunters say that it depends on where the antelope have been feeding. They say that antelope that have been feeding on wheat or corn fields taste better than those who have been feeding on native prairie grasses and sage.

2 - Some people say that you have to get them skinned as soon as you have shot and gutted one. These people say that the "off" flavor that the antelope tend to have is because of the drying process, once the animal is dead. If you get the skin off quickly, then your animal should taste fine. They also say that you can't let any of the hair of the antelope get on the meat, while you are skinning it.

I can't really say that is true, from my personal experience. With both my deer and my antelope, I gut the animal out in the field, as I should, but I haven't skinned my animals until I have gotten them home. (One of the advantages to living out in the middle of nowhere, close to huntable areas.) My first buck, and the doe that I got two years ago had good "sweet" tasting meat. We even made a few small steaks from the doe.

3 - Others say that the animal tastes gamey because it was shot while it was up and active, even running. They say that the adrenaline gets into the meat, and causes it to have the characteristic off flavor. These folks say that you need to shoot your antelope while it is napping or grazing, and hasn't been spooked, or alerted.

Antelope is very lean and has similar nutrient content to deer, or elk. It is most closely related to domestic goats. You can get about 35 to 40 pounds of meat from and adult antelope, or about 25 to 30 pounds of boneless meat.

Most people usually make only sausage and jerky out of antelope meat. Some folks soak their antelope meat in various liquids, including salt water or canned milk Generally, if you are going to marinate it in anything, do so for approximately a half hour.

We have also successfully put antelope "roast" in a crock pot, with some vegetables, and cooked it that way, and it came out just like any other beef roast. To take the sagey flavor out of ground antelope, break it up into a colander, and rinse it under cold water. Then cook it with a little soy sauce or beef boullion.

You can usually tell when you are cutting up your antelope, whether its going to have a gamey taste, or not, by the smell of the meat.

Antelope isn't the best meat, but if you have the philosophy that you only hunt what you eat, or if someone gives you some antelope, at a time when you need it, it can be made palatable.

Written by Kevin R. Wheeler, assistant webmaster for the town of Medicine Bow, Wyoming - http://www.medicinebow.org Kevin is a ten year resident of Medicine Bow.

Kevin can also be found a http://www.reluctantredneck.com




Visit : kitchenaid 12 piece cookware set

How To Cook The Best Steak In The World

Sunday, September 26, 2010

Every person likes their steak cooked a different way, so throughout this article I will make sure that I cover each possible different way so that you will always get the best result for yourself or whoever you cook for.

There are several different cuts of beef that will make a great steak, and there are also many grades of beef to consider, depending on what the cow was fed on the farm, so your first step is to choose which one you would prefer. The choices include rump, scotch fillet, porterhouse, eye fillet and T-bone as the main premium cuts generally eaten. The beef's grading will come down largely to marbling and maturity of the meat. There is a debate as to which is better out of grain-fed and grass-fed cattle, and really the answer is grass-fed beef is healthier for you as it is the most natural form of the cattle, while grain-fed beef will have a lot more marbling and flavour, so I will leave that choice up to you which way you want to go. As for maturity, I recommend finding a butcher that will hang your meat for quite a long time in their meat locker before carving it, I have found that 27 days is ideal. This will help tenderize the meat by having it stretched out and relaxing the muscles, to give you the best possible final result.

The rump and porterhouse are firmer cuts, and the rump in particular can be a bit tougher and chewier than the rest, and you will find a strip of fat at the top of each of these steaks, which will help flavour and tenderize the steak during the cooking process. Both these cuts I would recommend eating rare to medium-rare (I will discuss steak doneness a little later).
Meanwhile the scotch fillet will come very nicely marbled with fat throughout, and can usually be distinguished by a C-shaped piece of fat close to one side. Due to the marbling it will be very tender and full of flavour (however if you're on a diet it may be one to avoid for now), and I recommend eating it medium-rare to medium.

The eye fillet is the most tender cut of beef, and will normally be free of fat, although this also means you may need to do something extra to add some flavour to it, the most popular way being to wrap bacon around it during cooking, so the fatty flavours of the bacon are absorbed by the steak. This is my personal favourite steak, and is best eaten medium-rare to medium.
Lastly we come to the T-bone, which has both the eye fillet and porterhouse on either side of the bone, and will get its flavour from the strip of fat on the outside of the porterhouse. I recommend eating the T-bone rare to medium-rare, though it can be tricky to cook evenly due to the bone in the middle.

Once you've decided which cut of steak you will be eating, you need to work out how big a piece of meat you want. A normal-sized steak is generally around 300g for a good-sized meal, however it could range anywhere from 150g up to 1kg and even more! The size of your steak will become important later when you want to cook it to a particular doneness. For example, two different rump steaks could quite easily weigh the same amount, yet be completely different shapes, sometimes they can be wide and flat, and sometimes short and thick, depending on what part of the rump the steak was cut from. Choosing the size of your steak and the shape go hand-in-hand, it's best to have a thicker steak for a rare or medium-rare steak, and when you want a medium-well or above thinner is better. This is so it doesn't take a long time for you to cook, and you can still have a juicy steak without burning the outside.

Now let's just get away from the steak for a minute and think about what you're actually going to cook it on. Ideally you should have a chargrill, one that sits on an angle, and has enough space underneath the flame to have a tray that you can put a small piece of wood on. What I personally prefer is mesquite wood, which comes from the USA, and the best thing to do is to soak it in water for a couple of hours before cooking. This will help the wood give off its smoky flavour rather than just burn away, and it will also last longer, usually for at least a couple of hours.

I mentioned earlier that if possible your grill should be built on an angle, sloping up towards the back. As you know, heat rises, so naturally you should find the hottest part of your grill at the back, and get slightly cooler closer to the front. Most grills and hotplates in general will have certain "hotspots" that you will need to find for each one to work out the bests places to position your food when cooking. Once you've used a particular grill a couple of times you should find it quite easy to figure out your favourite spots to cook on. The combination of knowing where your "hotspots" are and using an angled grill will make it easier to find the best position to cook your steak. If you don't have a chargrill to use and you have a flatgrill or a hotplate instead, I would recommend not cooking your steak entirely through on the hotplate, particularly for medium or above, seal it on both sides then place your steak on a tray and finish it off in an oven. Otherwise all you will do is burn the outside and lose all the moisture and juiciness from your meat.

The other element to consider is how you would like your steak cooked. In general, a well-done steak should be placed at the back, a medium steak in the middle of the grill, and a rare steak at the front. Obviously, this leaves medium-rare between the front and middle, and the medium-well between the middle and the back. In some situations you will need to adjust this slightly depending on the size and shape of your steak, a big, thick rump may need to be pushed a bit further up the grill to cook properly, while a thin and flat porterhouse might be best kept a little closer to the front to avoid overcooking. Your steak positioning will come down largely to personal preference and a bit of practice and experience with your grill.
Now that you should have worked out where on the grill you will place your steak, you're almost ready to start cooking! What you need to consider now is how you will season your steak. You may not want any seasoning, that's fine, go right ahead and start cooking. If you wish to use salt and pepper, I would suggest waiting until one side of your steak has been sealed before sprinkling any on, as salt has the tendency to leech out some of the moisture from your meat. My preferred method of seasoning is to get a really good steak seasoning spice and generously cover both sides before placing your steak on the grill. When you do place your steak on the grill, if you are going to have a rump or a porterhouse, make sure you place the strip of fat at the top, so as it cooks the fat will melt and drip through the steak, adding extra flavour to your meat.

The process of actually cooking your steak is quite simple, but there are a few key things you need to know to get the best result. Firstly, the advantage of using the chargrill means you can have nice cross-markings on your steak when it's finished, which looks fantastic for presentation. To achieve this, your steak will need to be turned three times, the first time straight over itself, then on the second turn spin it around 90 degrees so the lines from the grill will cross over each other and make little brown squares all over the steak, and then the third and final turn will be straight over itself again. When you're finished the steak should have cross-markings on both sides, and you can choose whichever side looks best to serve facing up.

What you should find if you have got the grill positioning right for your preferred doneness, 3-4 minutes in between each turn should have your steak turn out just the way you like it! (If you are cooking your steak bleu, you only need to cook it for 3 minutes on each side in total, just enough to seal each side basically).

This is just a guide to work by only, as each grill will produce slightly different results, but definitely the most important stage of cooking your steak is knowing when it is at the exact doneness you would like. This can sometimes be a little tricky, but there are a couple of methods for testing your steak without needing to cut into it. The best method to use when you're just starting to learn would be what I call the "thumb test". Hold your left hand out open and relaxed, and press the flesh of your left thumb with your right index finger. It should feel quite soft, and this is how a rare steak should feel when you press it with your finger.
Now lightly touch your left thumb to your left index finger, and press the flesh of your thumb with your right index finger. This is how a medium-rare steak should feel when it's ready. Next, lightly touch your left thumb to your left middle finger, and pressing the flesh of your left thumb will feel like a medium steak when it's ready.

Touching your left thumb to your left ring finger will make the flesh of your left thumb feel like a medium-well steak, and touching the left thumb to your left little finger will make the flesh of your thumb feel like a well-done steak. Try this out as a guide to get you started, and as with all things, practice and experience will help you hone your ability and instincts to know just when your steak is cooked to perfection! And just as importantly, make sure you get feedback from every person that you cook a steak for, this will make your progress go much faster. As they say, "feedback is the breakfast of champions!"

Another method to use, which can be a little bit sneaky, is if you can see into the middle of the steak at the edges to see what colour the middle looks like. This works really well for a scotch fillet, as you can gently pull away part of the meat right where the C-shaped piece of fat is without damaging your steak, and see if the inside is red, pink or grey.

Now I will explain to you each doneness, so you can work out how you would like to cook it and so you know what to look for when it is finished.
I will start with bleu, which is basically just sealed, is still very red in the middle, quite mushy to the touch, and will feel a little cool inside, only slightly warmed.

Rare is red in the middle from edge to edge, a little mushy, and will just feel warm inside. Medium-rare is red in the middle and pink at the edges, and will feel warm inside. Medium is pink in the middle from edge to edge, feels tender to the touch, and will be warm to hot inside. Medium-well still has a quarter in the middle that is pink, and will be grey at the edges, feels quite firm and is hot inside. If you plan to cook your steak medium-well or above, I would suggest you could speed up the cooking time by using a steak weight to place on top of your steak. It should be shiny silver and kept clean, and what will happen is the heat coming up from the flames below will be reflected down on to the top of the steak so it cooks on both sides. Make sure if you use a steak weight that you only place it on your steak after sealing one side so there is no chance of cross-contamination.

Well-done steaks are grey throughout, no pink at all, quite firm, although can still be juicy, and is very hot inside. Very well-done steaks are grey throughout with no pink at all, very firm, very hot, and no juices whatsoever. You can also get your steak cooked Pittsburgh, which basically means charring the outside so it is burnt while the inside doesn't need to be completely cooked. For example, if you want to have your steak Pittsburgh-Rare, you could char the outside, and the inside would be red in the middle from edge to edge. To do this you will need some oil or butter, I personally use lemon butter just for the flavouring, and drizzle some over the steak until it drips onto the flames underneath. Your goal here is to build the flames up so they are licking at the steak and will cook the outside much faster than the inside.

CAUTION! Be very mindful of how much butter you use, make sure you have fire safety equipment, and if necessary that you have adult supervision. Do not do this if you do not feel comfortable working with large flames, it can be very dangerous if something nearby catches fire, so please be very careful if this is how you would like to have your steak cooked.
Everybody has different preferences when it comes to their beef, but I would urge you to try each different way so you can work out for yourself what's best for you. Many people fear the sight of blood coming out of their steak, if you can work up the courage to try something new for yourself, who know, you might find you really like it! I personally eat my steaks medium-rare, and would like to take this opportunity to mention that once your steak starts getting to medium-well and above, you really lose a lot of the nutritional benefits of eating beef, so I would recommend not cooking your steak any more than medium, but obviously that is a choice that is entirely up to you.

Now all that's left to do is to serve up your perfectly cooked steak, there are many choices of sides and sauces, far too many to list here. I always love it with a creamy mashed potato and seasonal steamed vegetables, and my favourite sauce is mushroom sauce. If you have the time the best sauce is made using beef bones, cooked off with a little tomato paste, then make a stock by boiling the bones in water with some celery, carrots, onion, leeks, bay leaves and peppercorns. Simmer it for a couple of hours until it reduces about three-quarters, and then remove the bones and vegetables. Add some red wine and port, and reduce it down to about half of where it is now, until it starts to thicken with a nice consistency. From here you can add some sliced mushrooms, or peppercorns if you prefer, and even add a little cream if you like as well. This is very time consuming to make the jus (rich beef gravy), but if you can do it you will find it well worthwhile. One other little tip I have for you is to brush a small amount of lemon butter over your steak before saucing it, this will keep your steak very juicy and tender.

I hope you enjoy cooking and eating many steaks in the future, and make sure you go out and impress your friends with your newfound cooking skills!




Mick Reade is a chef from Australia who has been cooking in commercial kitchens across the country for over 10 years, and has been helping teach others how easy it can be to cook great tasting and healthy meals, for more information please visit http://www.alleasyfoodrecipes.com

See Also : all clad lasagna pan

THA GRADUATE CHEF - Cinco de Mayo - Tostada salad steak

Thursday, September 23, 2010

Chris is a delicious meal Tostada salad with steak. It starts with thinly sliced New York steak is even thinner books completely soft. The jicama, radishes and cilantro to the salad with the bursting flavor. Just fried tortillas are the base of this delicious snack. You can substitute the steak with a chicken, pork or fish of your choice. Enjoy!

Total Link : t fal 10-piece cookware le creuset enameled cast iron 9 skillet

Steak & shrimp crab cooked potatoes

Wednesday, September 22, 2010

www.smuvecomplexions.blogspot.com sliced thin T-Bones (Broill-500) - $ 10.95 for 2 cooking time for crab Dungeon 10-15 minutes $ 6.99 GBP £ 5.89 prawn potatoes Microwave powder $ 10 Minutes Paula Deen Seasoning 1 cup salt 1 / 4 cup garlic 1 / 4 cup black pepper www.wildvines.com wild grape wine blends Sunshine

Thanks To : all clad lasagna pan calphalon tri ply stainless steel 13-piece le creuset 9-piece cookware set

How to make a good steak and mashed potatoes

Monday, September 20, 2010

Who does not love a classic steak and mashed potatoes? If you eat them, but they also cost about ten dollars, and expensive seats, it can also hit fifty dollars. So why is not delicious goodness in the comfort of your home? Spend a little 'less than five dollars and take a nice piece of steak, steamed vegetables and potatoes.

The ingredients needed are: top loin steak, a potato and some vegetables (dependingHow would you like), a bit 'of milk, salt, pepper and butter.

First, prepare the steak. In this recipe, we are introducing a simple seasoning with salt and pepper. If a rub that adds to it OK. scrubbing with friction is much better than salt and pepper, but we usually do not rub our house, so most of the time simply with salt and pepper. Make sure you have both sides and leave the side a bit '.

Taketwo pots of water boiling. Add a little 'salt in both pots and a pot, bring the potatoes, chop coarsely and put them in another pot, add vegetables and cook.

Now take a frying pan, lift it over high heat and add oil. In seconds, you take your steak, and placed gently on the stove to remove excess oil during the flight. The secret of a good steak is to reverse once and did not fuck holes. This juiceexpired and you get steak dry. We are also interested in cooking, so we can seal the taste. This type of steak should be on this page takes about five minutes to cook on them.

So while waiting for the steak to cook, we turn to potatoes and vegetables. The vegetables should not take much time to cook. Must be done in minutes. Once done, drain water and add to their plate. Reduce heat and mediumand a little 'salt and pepper and a little' butter. This gives the vegetables an extra note.

As the potatoes, take a little 'longer. You know I'm ready if you just hold a fork through it. Once completed, the drainage of water and add to their plate. Turn heat to medium and season, add the milk, butter, salt and pepper. Now, take a flat object and begin to mash the potatoes. The milk and butter to help you in this process and tastyMashed potatoes. When you have finished your mashed potatoes, mix a bit 'on a platter and serve. In addition to potatoes, layer the vegetables.

Now that both sides of the steak is ready, lower the heat slightly and cook steak, your seat to your liking. Then click on the platter with potatoes and vegetables to enjoy and use! If the ingredients to calculate the amount is used, it should run just under five dollars for themeal.

Related : cuisinart chef's classic 17-piece calphalon contemporary nonstick

Steak n Cheese Sandwich '

Sunday, September 19, 2010

Episode 398

Go to site : breville sk500xl ikon cordless 1.7-liter stainless

Traditional Italian Recipes: How to Prepare Traditional Italian Beef Steak Florentine

Saturday, September 18, 2010

Tips for preparing a beef steak in this free video lesson on preparing Italian dishes. Expert: Judith Amdur Bio: Judith Amdur passes for family recipes and is proud to share this classic Italian dish. A passion for cooking for thirty years, you learn their secrets. Director: Nili Nathan

Thanks To : cuisinart chef's classic 10-piece cookware set

Reverse post Steak Steak Sear vs normal

Friday, September 17, 2010

JB told me that the attempt to climb the trigger. So I did. I compared it with a buddy this weekend. I made two steaks inverse methods. First, a normal fried, then slow cook method. Please enter reverse is the opposite. Slow firing, the enzymatic action pushed into the tissue distribution and insert the end. The results are in.

My Links : lodge logic pre seasoned 9 quart dutch oven all clad stainless 12 quart stock pot

Fillet of beef with garlic sauce Pan Chianti

Thursday, September 16, 2010

www.lightscameracook.com Reserve Angus Beef Fillet Recipe 2 ¾ thick salt ¼ c. unsalted teaspoon black pepper and spoon 2 tablespoons of olive oil 3.1 cup Chianti Ruffino v. 1 HT Traders Tea Garden Gourmet garlic, ½ cup beef broth 2 tablespoons basic cooking tablespoons unsalted butter Harris Teeter Heat a skillet over medium heat for 2 minutes. While pan heats, season the roast fillet of beef with salt and pepper. Add olive oil pan, coat launch. Enter the net 3 minutes per side for medium rare to mediumMore information on the level of cooking. Remove the fillets on a plate, cover with foil and set aside. Reduce heat to medium, remove the pan from heat and add the Chianti Ruffino, scraping until all the gold. In another bowl, mix the basic plan of the Garden Gourmet kitchen with garlic, and stir to incorporate. Add the garlic stick to the pan with the wine and stir with a whisk, add a tablespoon of butter at a time, beat the butter sauce. Sauce duringNetworks and good luck!

Recommend : all clad stainless 12 quart stock pot lodge logic pre seasoned 10 1 2 inch round griddle

Like a perfect steak on a gas barbecue grill

Wednesday, September 15, 2010

A beautiful, tender and juicy steak is mouth drooling all over the world. But getting the perfect steak in the backyard gas grill is not always so easy. However, you can learn to make a good steak tips from time to time by applying a few basic skills.

Start with the grid

As the person wants steak grilled to determine the parameters. Change settings for the steak and clearly see this.

Rare - L ' best way to cook steaks. You must turn on the grid at full speed on both sides. You need to quickly sear the steak on the outside and inside to keep nice and fresh.
Medium Rare Medium - turn the page on the grill to medium enterprises and on the other side too hot.
Now - is the death of a good steak, but if well done cook on both sides in the medium term.

No Cold Meat Grill

Not always, take your> Steak from the refrigerator and throw on the grill. Steaks should be cooked at room temperature. Also gives you time to correct the steaks. And if seasoned with dry rub to be. If using a marinade, it is necessary to explain the steak in advance so he can warm

Test for cooking

You can use your finger or you can (CFSP) Cut the meat to check. But the only foolproof method for 100% testcook and maintain the integrity of the steak is an instant read thermometer.

Rare - 140
Medium rare - 150
Medium - 150
Now with - 165
Well done - (shudder the thought) 180

The real trick is the steak of five degrees less than the level of cooking. E ', the open, because you want the steak rest for a few minutes before cutting. If you do not escape all the wonderful juices. Meanwhile, cook the meat for the other fiveDegrees.

Add the Perfect Grill Marks

Imagine your steak as a sign of return, which is formed as many are. The lowest point must be on the grid position 01 in the clock for 90 seconds. Then put your steak on the position and wait 5-clock to show signs of improvement (blood start filtering). Flip over once and cook the rest of the road.

Friends Link : rachael ray 10 piece cookware set le creuset 9-piece cookware set breville sk500xl ikon cordless 1.7-liter stainless

How to have an impact Steak Fry

Monday, September 13, 2010

Steak can be cooked in different ways, in many. You can grill, bake, roast, fry or simmer. You can also cut the steak into long strips and fry, stirring. You already fried steak strips make ahead recipes like beef tacos, or something else to do in Mexico. Good steaks are ideal for frying. They cook quickly, evenly and are juicy and tasty.

Add Asian flavors> Steak and vegetables leads to a delicious meal and one of the best stir fry, the meal is ready in time within twenty to thirty minutes, including preparation.

What are the necessary ingredients

A steak stir fry recipe allows you to be creative, because you like, you can use almost any vegetables. Zucchini, carrot, onion, garlic, bean sprouts, bamboo shoots, chestnuts, mushrooms, peppers and chillies areproduction of vegetables of great fried steak. They could be used on fruits, like pineapples and bananas.

choose to produce a good steak fry. Since they are also vegetables, you do not have much meat per person. Steak sauteed to perfection in minutes to choose a small, thin, long strips cut and cut.

Marinate steak

You can opt for steak marinade before cooking,Give it a stronger flavor. Cut steak into slices before marinating so the marinade covers the meat of additional space. There are many recipes marinated steak, you can try, or just marinate the steaks in a little soy sauce or hoisin sauce, or as to blow the call.

You can use the sauce or use a readymade Asian sauce. The problem with many Asian sauces are ready for employment, which tends to realityhigh in sugar, so you want to make your own by combining the soy sauce with sesame oil and hot sauce. You can make a great satay sauce, combining equal measures of peanut butter, soy sauce and honey.

Mix baking

different ingredients take different amounts of time to cook, you first need to cook the ingredients hard dense. Carrots and onions take longer to cook and softer than broccoli or mushrooms,For example, the beginning of the first. With a little 'butter or a little oil for frying.

You can cook the steak first, if you want, then remove from pan and keep warm while frying the vegetables. Alternatively, you can add later. Once the vegetables are tender, stir-fries and heat with a couple of minutes. Check the seasoning, adding salt, pepper and, if necessary.

Keep the ingredients moving constantly with a wooden spoon, soMake sure everything is chopped, prepared and mixed together before starting to cook. Serve your recipe steak house stir fry with noodles or rice.

Tags : circulon classic 14 piece cookware lodge logic pre seasoned 17 inch cast iron skillet

How to make a tender steak

Sunday, September 12, 2010

Most people love steak, but not everyone knows to keep, because the best results. Tenderizing a steak is very simple and it's worth it to make sure the steak is juicy, sweet and delicious.

If you use a good cut like filet mignon, which will not need to touch. Are you a reduced price, such as New York steak, or is likely.

A meat mallet-doped on one side and a side dish.With the steak, you must first with the heel on this page. This breaks down the tough fibers. The flat part gives the meat a good texture. If you're not a meat mallet, you can make small holes with a fork and steak together. Of course, this means more work with the mallet.

With some types of meat, you should never use the side junkie. If you flatten a chicken breast, for example, you should use the flat part, because it puts the page is torn.

AnotherWay to soften a steak, a guest. This means that you must criss-cross diamond pattern, an inch apart, on both sides of steaks. Do not forget the parties, or the steak will curl up each of these methods is good, but it depends on what type of grid used , thickness, and is like cooking.

The best way to know how tender steak to perfection, if you are new to cook a steakFind a good steak recipe and follow the instructions it contains.

With Easy Steak Marinade

Another possibility is offered by a marinade recipe steak steak. Combine marinade ingredients chosen your steak with the meat and leave for several hours. You can use these in addition to using the meat mallet or do instead.

acidic components in the guide steak marinade these fibers break in the body,he is tender and juicy. , Pineapple, lime, lemon juice or papaya wine or any other type of vinegar all this affect the steak.

You can get according to soften the shop, like someone walking, but the salt marinated steak house, steak recipe a great flavor, it's nice to make your own.

Be careful with the cooking time

Remember that cooked steak is dry and hard. Any how to use the meat mallet, or if you use the best steak marinade recipe in the world, overcooked steak is not something to save what you see and not too long!

It 's easier to give a steak cooked for a few minutes in a pan or on grill, as nothing more than cooked meat. Always let steak rest for five or ten minutes after cooking. The juice is distributed and> Steak is tender and juicy.

Tags Link : all clad copper core 14 piece cookware set anolon advanced cookware set

How clean and melt season

Saturday, September 11, 2010

Cast iron cookware is simply too large seasonal variations in Cook and Eric Watch shows how your season Fusion, and cleaning. Gardenfork.tv Visit our website for more community

Recommend : le creuset enameled cast iron 9 quart round french

Cooking on the grill propane

Thursday, September 9, 2010

If you're already cooked on the grill cooking charcoal can be difficult on a piece of propane. Propane as fuel for cooking offers new challenges and differences of coal. Propane also has unique advantages over coal. Propane burns cleanly, so you do not enjoy the fuel used for cooking you. Propane also provides for easy cleaning. Finally, it is easy to replace propane and is very profitable.

One major advantage of> Cooking with gas is that you can not taste usually coal or coal smoke flavor of food. There are times when you want to taste the fire of fuel, such as when smoking food over low heat and slow, but gas grills are generally used for this purpose. Rather, gas grills are used for meat, fruit and grilled vegetables, even in most cases it is advisable to taste the fire, but not the fuel.

With a tank of gas as a fuel for barbecues, it is very easy for you. Is not clean with hot coals and what to do with them. If you're just cooking a few things you probably just need to turn off the grid and hit him with a wire brush and cleaning is done. Not so easy when using charcoal or wood, with these fuels, you need to do a lot of work to start the fire, long after the food has to be done is for them, waiting for cooling, then find a niche without disposing Everything You Touch black.Gas Grill comfortable and clean.

Finally, the propane is very profitable. A ship can last several months the value of the kitchen over the weekend at a price of only $ 15 to $ 20. Wood and coal can be as much as 2-3 sessions cost grills. You also need to store firewood or charcoal, and to ensure that it does not, bathing, do not have this problem with a tank.

To toast the most common, the gas grill is the best choice for comfort and quality. There are someWhere the taste of wood smoke really improves their lives, but this is not usually the kitchen daily and if the gas is recommended. You can cook delicious healthy meals and barbecue gas cleaning and end up with little high ... the best of both worlds.

Visit : cuisinart multiclad pro stainless 12-pc cookware

Cowboy Ribeye Steak: kitchen with Exec chef Joanne Bondy

Wednesday, September 8, 2010

Award-winning chef Joanne Bondy www.culinarycartel.tv Exec for Old Hickory Steakhouse, Gaylord Hotel Resort - Grapevine, famous for hand rub Angus Cowboy Steak Prime Ribeye Texas. It complements the loin with lobster and corn Succotash. Your bowl is paired with Surh Luchtel-Gary 's Vineyard, Pinot Noir. Join and Let's Start Cookin '!

Related : t fal 10-piece cookware lodge logic pre seasoned 15 inch cast iron skillet

Gordon Ramsay Steak Diane

Tuesday, September 7, 2010

Gordon Ramsay recipes for Steak Diane traditional '70s-themed menu Cookalong Live.

To Links : all-clad stainless 7-piece cookware set

Rib BBQ Pit Boys Recipe

Monday, September 6, 2010

BBQ Pit Boys show you the "tips and tricks to help you easily serve the best steaks" everywhere ", the rib eye. What makes the Rib Eye # 1 for many? Rib Eye or ribeye, also known as the Delmonico or Scotch Fillet (Australia) announced a steak from the end of the slope. When the Rib Eye section of the meat is cut into steaks, it is one of the most popular, tender and juicy steak. This is because the meat from the rib section is tender and fatty or"Marbled" more than most other parts of the lead. This extra fat makes rib steaks and roasts especially tender and tasty. The rib eye is usually served with the bones, especially the humidity high quality steakhouse extras and fat alongside the bone enhances the flavor. For about 1 to 11 / 2 pounds and 2.11 "-2" thick Rib Eye steaks - and then "fire" that sell the map, it's time for some real steak on the grill. You can print this recipe BBQ Pit Boyswww.BBQPitBoys.com ---

Visit site : kitchenaid gourmet distinctions 16 1 2 inch

As a recipe, Cajun Steak

Sunday, September 5, 2010

RJ Jaramillo SingleDad.com members share his favorite recipe Cajun Steak and prepare a family meal for four ...

Total Link : kitchenaid 10 piece cookware set simply calphalon nonstick 14 piece set all clad cop r chef 8 inch fry pan

George Foreman Grill Steak - Like a good steak at home Fast Cook Health

Friday, September 3, 2010

Steaks are very tasty and popular option, but we always grilled with lots of fun, practical and restaurants, the Grill and sometimes the only alternative. Now, I've misunderstood grill restaurant are very nice, but expensive and sometimes there's something about preparing steaks strikes us really the weak point.

In any case, what if there was a way for us to cook for themselves, without Steaksrequires too much space, and produce no smoke too much, so I'm sure many of us will have the opportunity. So here's the George Foreman grill steaks, grill machine, which allows us to love, to set its own steakhouse steak in the comfort of our own, without the smoke and grease. While steak cooked taste much better than steaks cooked with charcoal grill, but since this is not an option in some months ofYears, then this is the best choice you have.

The grid is so large flows of food addiction and the pot is less fatty steak. After inserting the meat, chicken or fish, simply close the grill evenly on both sides of meat. Though the dishes can be made on the grid, wiped with a damp cloth is good. George Foreman Grill the steak comes with a book and a table showing you the cooking timeeverything.

To Links : all clad lasagna pan kitchenaid gourmet essentials 12-piece cuisinart multiclad unlimited 4 quart saucepan

How to cook french fries - two different methods

Wednesday, September 1, 2010

French fries are really easy to cook and can bake or fry. French fries with your favorite chicken, steak or fish recipe, or as a reward. Making chips is cheaper than buying them and not much time to prepare.

French fries in the fryer

Want your french fries, choose a potato properly. Idaho Russet potatoes are great because they are economically and starches. Youor leaving the skin on or peel potatoes. Place the ends of the potatoes and cut into strips at the bottom, with a sharp knife. Try them all more or less the same size.

While you work, the potatoes are immersed in cold water, so they do not brown while you cut the rest. Heat oil in saucepan or deep fryer to 320 degrees F.

Dry potatoes with paper towels and online play a mold with parchment paper. Drop the potatoes hot oil to fade. Do not overload the basket - the potatoes should be able to cook for others, without glue. When the potatoes have to cook three minutes, remove from oil. begins to turn golden.

Place them on parchment, then refrigerate until cooking so they can develop outside rigidity. Cut the fat in the fryer to 360 degrees F, then add the potatoes with oil and again> Boil until they are golden brown.

Drain the fries on paper towels and season with salt. If you cook with fish or other protein, boiled potatoes, or absorb the flavor of the fish.

baked potato

French fries can be cooked and are just as crisp and tasty fried. Pastry is a method of cooking healthier than frying, because it should not be immersed in the chipsOil. Wash the potatoes and cut and cut into strips ¼ inch thick. Remember that the smaller chips do, they will cook quickly. Spread a tablespoon of canola oil in a pan or use cooking spray.

Arrange potatoes on baking tray in a single layer and sprinkle a pinch of salt and pepper on potatoes. You can also add a teaspoon each of rosemary and thyme are the fried flavor.

Sprinkle with grated Parmesan or Cheddar theyEven if you wish. Cook the potatoes from twenty to thirty minutes in oven at 425 degrees F or until golden brown.

You can mix with a long handle spoon half of cooking, stir a bit 'in order to cook evenly. Let the chips in the oven, cool for a few minutes, then serve hot.

Total Link : calphalon contemporary nonstick cuisinart chef's classic 10-piece cookware set