Cook Flank Steak - What is the Best Way to Cook Flank Steak?

Friday, September 30, 2011

This article goes into detail about what is flank steak and different possible ways of cooking it. Many people we have come across have asked where does this type of steak come from or what part of the cow does flank steak come from. It is a beef steak cut from the belly muscles of the steer, and is long and flat. It's best known application is London broil. Many food enthusiasts are asking us what is the best way to cook flank steak.

There are many opinions on this particular topic. It is significantly tougher than the loin and rib steaks, therefore many recipes use marinades or moist cooking methods such as braising. It is also used in barbecue cooking in slow and low smoking time and temperature. We recommend grilling, but you can also broil it. Another question that many people are asking is how long do I bake this type of steak? What it takes to cook is actually a pretty easy process. You need a slower longer cooking process than most other cuts or roasts. We recommend you use a temperature of 300 - 325 degrees and use a small amount of liquid in order to maintain a moist environment. It can take up to 1-3 hours of slow and low moist baking in order to achieve tenderness.

Another popular question that is being asked is how long do I broil this type of steak? We do not recommend broiling a flank, but if you do here are some things to remember. Make sure you marinade your steak for at least 8 hours and preferably overnight. You should broil your flank steak 7 minutes on each side for medium. Slice the steak thin against the grain for tenderness.




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How Long Do You Grill Ham Steak?

Thursday, September 29, 2011

Ham Steak is one of the easiest steaks to grill. The reason for that is the ham is already cooked and all you need to do is heat it up and eat. Ham Steak makes a very quick meal if you are in a hurry, and does well if you need to feed a large number of people at one time. Great for picnics!

Directions:

1. Cut into 3/4 inch or 1 inch thick steaks.
2. Pre-heat grill on med-high to high.
3. Lay steak on grill.
4. Check the steak within 2-3 minutes by lifting the edge of steak. Look for a good sear mark.
5. Flip steak to other side.
6. Cook about 2-3 minutes and check underside for sear marks. The steak may be done before the second side sears well, so do not wait just for the sear marks. Touching the steak should still have a spring back effect. If not then it is overcooked.
7. Remove steak from grill and serve.

Safe Internal Temperature: 140-160 degrees

Tips:

* Ham steaks do very well with a brush on glaze, like honey mustard. Brush on each side just before placing on grill. Brush more if you want. The glaze will bubble and brown when done.

* It's common to cook the first side a little long. The second side may not take as long to cook, so watch close.

* All grills are different in the amount of heat produced, so watch your steak closely. If the grill is too hot the bottom will burn even though the top is still cold. If the grill is not hot enough the steak will not have good sear marks and will be dry.




Get More Grilling Tips at HowLongDoYouGrill.com

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How to Cook and Serve the Perfect Steak

Wednesday, September 28, 2011

Buying Your Steak
When you are shopping buy the best quality cut of meat you can afford and buy it from a reputable butcher who you can trust to source the finest meat possible. You should become familiar with all the different types of steak available whether it is filet mignon, sirloin, ribeye or T-bone and now what to look for when making your purchase.

A great steak should have a degree of marbling which is basically fat within the tissue of the meat. Do not buy bright red steak, the colour should be a darker red which indicates that the steak has matured correctly. The ideal thickness for a steak is 1'' - 1.5" which will ensure that the steak does not dry out during the cooking process.

Preparation
Let your steak reach room temperature before you start to cook it. Take the steak out of the refrigerator anything from 30 minutes to one hour prior to cooking. This will allow for the steak to cook as evenly as possible because the internal temperature will have been raised before exposing the outside surface to a hot pan.

Lightly pat the steak with kitchen towel to ensure that it is completely dry, this will ensure that the steak grills and not steams. Additionally, do not salt the steak before cooking as this will induce moisture on its surface and it will be steamed.

Cooking Your Steaks
Using dry heat is probably the best way to cook a steak and for me this entails using a specially designed steak or ridged grill pan over a high heat. This will cause the outside of the steak to brown nicely and give it that distinctive flavour. Make sure that the pan is extremely hot before putting the steak into it, in fact the pan should be smoking a little bit.

Cook the steaks on each side for 5 minutes for rare, 7 minutes for medium and 10 minutes for well done. Be aware that cooking times can vary depending on the thickness of your steak and how hot the pan is, the above are general guidelines so you may need to experiment a little bit until you find how to cook the steak to your exact liking.

Turn your steaks using tongs and give them a nudge now and again with the tongs to ensure they do not stick to the pan. Halfway through the cooking time per side turn your steaks trough 90 degrees, this will give nice diamond pattern grill marks.

Serving Your Steaks
Once the steaks are cooked to your liking, whether that means nice and pink on the inside for rare or burnt to a crisp for the well done faction, remove them from the pan and place on a plate and loosely cover with aluminum foil, the steaks will continue to cook on the inside. The majority of cooks ignore this very important part of the process. Let the steak rest for about five minutes prior to serving.

I prefer to eat my steak accompanied by real home made chunky french fries with salt and vinegar, some lightly steamed green beans or roasted asparagus and a nice fresh salad made with lettuce, onions and tomatoes covered in homemade french dressing. Mmmm, bon apetit!




Peter S. Kelly is passionate about good food and drink, cooking on his ceramic hob and all things kitchen related. For more information please visit http://www.electriccookersceramichob.com

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Omaha Steaks - What Are Omaha Steaks and Why Are They So Special?

Tuesday, September 27, 2011

Omaha Steaks, the family business based in Nebraska is surely a culinary delight for millions of meat lovers across the country. But what makes these steaks so special and popular? Let's find out:

There Is Lots On Offer

It is one of the handful online meat providers that serve with quality food and swift delivery as their prime motives. However, contrary to the general perception, beef is not the only thing on offer from Omaha Steaks. In fact, they also sell some good quality poultry, veal, pork, seafood, lamb and even have come up with some interesting pastas, desserts and side-dishes now.

Bulk Orders Get Special Discounts

Omaha Steaks Online is all about buying meat items in bulk, and the huge discounts offered on these deals definitely live up to the claim. So you can expect some great incentives while buying larger quantities. These discounts again make stuff bought from Omaha steaks great gifting options. And its not just the prices, with Omaha steaks, one can be assured to deliver the best quality meat, steaks and other products as gifts to friends and relatives without bothering about them getting spoilt.

Delivery Patterns Are Especially Impressive

It is natural to be wary about sourcing perishable commodities from online sources as the chances of their getting spoilt are pretty high. Then again, nobody seems to take the blame for the loss and the poor consumer is caught up in the blame game between delivery providers and the company. With Omaha steaks, this is never going to be a problem. They make sure that the stuff comes neatly packed to you. So you would find each item to be packed in individual cardboard box and each piece of meat sealed in air-tight plastic wrappers and the entire order kept frozen cold within plastic bags of dry ice. The secure packaging is really impressive and justifies the shipment costs largely. Further, there seldom are any instances of delay and the delivery is really speedy.

For me, Omaha Steaks is invested with all the quality and standards that a steak lover can possibly look for. Try it out and I am sure you would be of the same opinion.




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How to Cook Salmon in the Oven

Monday, September 26, 2011

Alaskan salmon is a nutrient rich food filled with antioxidants and essential vitamins. It contains high concentrations of Omega 3 oils which reduce the risk of coronary diseases and contribute to a healthy lifestyle. There are many ways to prepare salmon; you can use cedar planks for grilling, giving the salmon a smoky wood flavor, you can bake and broil salmon, and you can even enjoy it raw, sashimi style.

Perhaps one of the more traditional methods of cooking salmon is using your trusty oven. Here we will present you with a few tips and suggestions on how to cook salmon in the oven. Though it may not sound as exotic as cedar plank salmon, using the oven can actually be quite versatile.

Baked salmon recipes abound. In fact, baked salmon is incredibly healthy and easy to prepare. One of the simpler and healthier versions of baked salmon involves seasoning the fish with a dash of salt and pepper, adding a squeeze of lemon, and wrapping the whole thing up in foil. Chefs call this method of cooking en papillote. Of course, you're just learning how to cook salmon in the oven, so you may want to keep it more simple. For variations, try adding garlic, olive oil and some freshly chopped parsley into the mix. Again, bake in foil for about 45 minutes, until the fish flakes easily with a fork. Another method involves using a shallow baking pan or casserole dish with vegetables and a smattering of liquid such as white wine to keep the fish tender.

Salmon wrapped in filo pastry and seasoned with a spoonful of thick, Dijon mustard and salt and pepper makes a great appetizer. Additionally, you could experiment with salmon pies or salmon patty recipes.

Incorporating baked salmon into your diet is a great way to get healthy. Remember, eating fish often will discourage the development of chronic diseases and improve mental functioning. Now you've got the basics of how to cook salmon in the oven down. Fire it up and get cooking!




There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.

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Best Way to Cook Beef and Pork Ribs

Sunday, September 25, 2011

The best way to cook beef and pork ribs using an electric smoker is all about cooking the beef and meat lower and slow unlike the procedure when grilling it. Smoking the beef and meat is a part experience, part skill and part equipment. In case somebody is not familiar about using a smoker, asking friends about fundamental things that are crucial to understand to rely on.

Several blossoming pit experts will not provide their secrets regarding their recipes, yet they will provide some fundamentals on what you will do. You can also search online for more recipes having excellent tastes. If you are an active meat smoker, gain more experience as well as contact with other meat smokers, the most chances in understanding latest strategies and you may reveal secret recipes. They may let you in on the temperatures you want to slow cook your ribs at along with what kind of wood chips to use such as apply or hickory. But don't expect them to let you know what they put in their barbecue sauce.

The secondary procedure of smoking ribs enables you to utilize a standard grill as an electric smoker and unbelievably, you will be able to turn out a few interesting menu items this way. Beef and meat smoking is an excellent method to split hard cuts like ribs, briskets and shoulder. The cold smoking is mainly for cured meat like bacon, ham and more. Moreover, it is done inside the meat smoker at below 80f temperature, while cold smoking is lengthier in terms of process.

You may short smoke also like steaks and chops on the BBQ grill using gas grill smokers or lengthy smoke meat in the gas grill smoker. Regardless of smoking the beef or meat inside a convenient grill or smoker, either way will certainly offer positive results and satisfying cooked dishes.

Smoking is the best way to cook beef and pork ribs, as it is excellent in offering friendly and cozy environment for the guests, probably inside an attractive gazebo or even around the picnic table. We have to admit that we all admire staying outside as well as eating our delectable grilled beef and meat yet it sometimes never cross our thought that what seems to be healthy grilling may turn out to become less healthy. Now all you have to do is decide what kind of smoker you want to use to start crafting your award winning ribs.




Compare the best charcoal smoker from Weber versus the best electric smoker from Bradley to see which one will work for you.

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How to Cook Beef Brisket

Saturday, September 24, 2011

Beef brisket, which is meat taken from the lower chest area of the cow, is one of my favorite cuts of meat, but admittedly it can be tough or stringy when not prepared and cooked properly. Generous marinating is one of the main keys to ensuring that it is moist and flavorful when you set it on the table.

Cooks in the South (of the United States) often marinate and smoke their beef briskets first and then cook them slowly over a wood fire or hot charcoal. They will often baste the brisket throughout the cooking process, as well.

The recipe I offer here does not require smoking the meat, but please pay attention to the importance given to marinating and basting.

Roasted Beef Brisket

Ingredients

1 cup red wine (I recommend cabernet sauvignon)

2 tablespoons soy sauce

2 tablespoons worcestershire sauce

2 onions

2 cloves garlic, minced

1 3-pound beef brisket, roast cut

Directions

1. Peel and grate one of the onions.

2. Mix grated onion, wine, soy sauce, worcestershire sauce and minced garlic together in a non-corrosive baking pan. This is your marinade.

3. Place brisket roast in pan and turn it to completely coat it in marinade.

4. Place pan in refrigerator and allow to marinate for at least 4 hours and preferably overnight.

5. Preheat oven to 350 degrees F.

6. Slice the second onion into rings and toss the slices around the roast in the pan.

7. Cover pan with lid or aluminum foil.

8. Place pan in oven and roast for 3 hours or until the meat is quite tender. Baste from time to time with the excess juices from the bottom of the pan.

9. Remove pan from oven and allow the brisket roast to cool some. Cut the meat into slices. Before serving, pour leftover pan juices and onions over brisket.




Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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Marinating and Grilling the Perfect Steak for Yourself

Friday, September 23, 2011

Grilling a steak can make for a tasty dinner but if done incorrectly, you can end up with a charred, dry piece of charcoal and that's not good for anyone. Perfectly grilling a steak can be considered an art form. There are several components that should be considered when grilling out.

The first detail that should be considered before the meat even hits the grill is seasoning or marinade. Seasoning can be anything from just sea salt to a dry steak rub or a wet marinade. I would recommend using this steak marinade and letting the steak sit for about an hour in the refrigerator soaking up the marinade.

Steak Marinade:
½ cup soy sauce
½ cup olive oil
4 ½ T honey
6 large garlic cloves, minced
3 T chopped fresh rosemary
ground pepper
sea salt

Next you want to determine how you want your steak cooked. Do you want rare, medium, well? (Rare=red, medium=warm pink, well=cooked through) After you determine this, follow these cooking times, 4-5 mins per side for rare, 5-7 mins per side for medium and 7-8 mins a side for well. These also depend on thickness of the cut of meat.

Depending on whether you are using charcoal or gas to grill, you will have to manage the heat differently. By keeping the temperature of the grill high, you will achieve an nice sear and seal in the juiciness of the steak. When you throw your steak on the grill you want to hear a nice sizzle. The sugar in the honey will caramelize and make a nice crust on the outside of the steak.

After you have cooked your steak to the desired temperature, pull the steak off and let the meat rest for 10 minutes. Allowing the meat to rest will allow the juices to redistribute throughout and make for an extra juicy steak. By keeping these tips in mind, you will create a tasty, delicious, perfectly cooked piece of meat.




If you burn your steak and need to go out to get one try this Dallas steakhouse or even go for some lobster and the best Addison seafood

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Essential Disposable BBQ Cooking Tips

Thursday, September 22, 2011

Last year I wrote an article entitled "How To Have The Perfect Barbecue" in which I lambasted most of my friends for burning food on the BBQ and shared my top tips for ensuring a perfect BBQ every time. An alternative way to put it is "How to BBQ without flames" because the secret to charcoal cooking (and indeed gas barbecuing) is sizzle and not flames.

The fat in the food is mobilised in the heat, drips onto the charcoal which creates the smoke to flavour the food. What we want is to hear the sizzle but no flames because flames will char the outside of the food leaving us at best eating something semi raw and at worst in bed with food poisoning. Easy huh?

Well it is quite easy if you've got a barbecue grill with adjustable rack height or gas burners but if you're the true outdoor type travelling light you may well have a disposable charcoal barbecue tray. If you're not familiar with the disposable barbecue grill it's essentially an aluminum foil tray filled with lump wood charcoal and a light mesh cover. On top of the charcoal is a fuel impregnated mat which once lit is all that's needed to get the grill going making them ideal when travelling light or for cooking whilst on a picnic. One thing is clear though and that is there's no adjustment to the height of the grill and this means being careful not to burn the food, more on that in a minute.

The main advantages to this piece of equipment is that it's light and portable, it's really quick to get going and also really cheap so for a few dollars more you can really add a new dimension to you picnic. Having recommended trying one of these trays I think it's also important to point out the downsides of cooking on them so here are my essential tips for cooking on a disposable barbecue grill:-

1. Sometimes the lighting mat can fail so if satisfying your hunger is totally dependent on cooking then remember to take a firelighter as back up - and don't forget the matches!

2. Choice of food to cook is really important because there's not much flexibility with the heat and it doesn't last forever. Because of the lack of flexibility, avoid fatty foods such as sausages because these will simply spray fat onto the coals and cause flare ups. As I've already said, the flames will burn food but it's not just that, flames are wasted energy and your charcoal won't last as long. Try fish and steaks and other lean cuts of meat.

3. It's not an expensive piece of kit so don't expect an enamel grill. The best tip I can give is to brush the grill with oil before putting any food on it and this will prevent it from sticking especially if cooking fish.

One last point; It is as it says, "disposable" so if you've just finished your cooking, please look after your environment and dispose of the wreckage responsibly.




Further Reading:-

Disposable Barbecue Recipes - Free BBQ grill recipes on the disposable barbecue.

Barbecue Grill Guide - Compare electric, gas and charcoal barbecue grills.

Free Barbecue Recipes - Easy recipes for the BBQ grill with lots of tips.

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Buffalo Steak - A Low-Fat Alternative to Beef

Wednesday, September 21, 2011

Buffalo steak has gained quite a bit of popularity over the last decade, especially among the health-minded. Since the buffalo industry is not as wide-spread as the cattle industry, buffalo steak, especially if ordered directly from an independent rancher, either in person or over the Internet, is not packed full of hormones and other chemicals, and the animals are left to roam and graze as they did in days of old.

Buffalo steak is extremely healthy, packed full of vitamins and minerals, including vital Omega-3 fatty acids, which help lower cholesterol and decrease the risk of blood clots. According to the United States Department of Agriculture, buffalo steaks cut from grass-fed bison have a fraction of the fat (up to 75% less fat per serving) of beef steaks and are extremely high in iron and protein. Buffalo steak is even recommended by the American Heart Association for a heart-healthy lifestyle!

Buffalo steaks can be cooked in the same manner as beef steaks, with one important difference - buffalo cooks in much less time because of the low fat content. We can all see the benefit in meat that cooks much more quickly, but there is a down side to this. Because of the low fat content, it is extremely important to use every measure possible to keep the moisture in the buffalo steak. Searing both sides of the steak and then cooking until done to your preference will ensure that the moisture is locked in so that you'll be left with just mouth-watering flavor. Try rubbing the outside of the buffalo steak with your favorite steak seasoning or a mixture of salt, pepper, and garlic before grilling or broiling for a great taste sensation. Just be sure to cook at a lower temperature than you would for beef steak, and you'll have a perfect buffalo steak in no time.

By gourmet chefs and meat-lovers everywhere, buffalo steak has been coined as more beefy than beef. Without the thick fatty marbling through the cut of meat that is common in beef steak, buffalo is packed with hearty meaty flavor through and through. Try a buffalo steak for an escape from the ordinary and a step back into historical life on the plains.




Antoinette Boulay writes for Sizzlers Ranch, where you can find tips on how to buy beef online and barbeque quail

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How to Cook Salmon on a Grill Perfectly Every Time

Tuesday, September 20, 2011

Getting together with family or just want to make the perfect grilled salmon? Then read on...

Salmon on a grill is absolutely delicious. It can, however, be a bit tricky. If you are the kind of person who can burn water on the stove, here are some great tips.

First of all, you want to leave the skin on the salmon. This will help the salmon cook all the way through without charring the meat. Heat your grill to medium high heat.

The next thing you want to do is rub or brush the skin of the salmon with a bit of olive oil. This is one of the greatest tips on how to cook salmon.

The olive oil on the skin helps bring out the flavor of the meat. The small layer of fat on the skin also helps with flavor.

You can also season the salmon with your own personal seasonings if you choose. Some good seasonings for Salmon are lemon and pepper seasoning, garlic, and cayenne pepper.

It's up to you on what kind of seasoning you want. You will place the salmon skin side down on the grill and cook for around five to seven minutes.

Check to make sure that no part of the salmon is cooking faster than another. If there are parts which are cooking faster, move the salmon to a cooler part of the grill.

Continue cooking for another five to seven minutes. It's not hard to learn how to cook salmon if you remember to leave the skin on, and keep the grill closed while it's cooking.

Also, you want to check and make sure the meat of the salmon is flaky and not heavy. Then, take the salmon from the grill and brush with butter and a bit of lemon juice. Yummy!




Make sure to eat a Healthy Dinner and enjoy some Easy Healthy Dinners your entire family will enjoy.

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Easy Dinner Ideas - Meatloaf With Steak Sauce and Roasted Garlic Mashed Potatoes

Monday, September 19, 2011

When you get a hankering for a classic, traditional meal that doesn't take a lot of time to put together, a smart choice is to make a meatloaf with mashed potatoes dinner. This is an all-time favorite of many people because it's simple, yet tasty, comfort food.

Meatloaf has a long tradition of being an easy meal to prepare. Favorite meatloaf recipes have been passed along for generations. Still, many people think that making meatloaf is throwing together some ground beef and bread crumbs. Well, it is, but it's also much more than that.

Today's meatloaf is still simple to make, but the ingredients used to prepare it can vary from mild to spicy. Boring meatloaf is a thing of the past, and you can add different mixtures of ingredients to achieve bold and hearty flavors. These flavors are easy to achieve using ingredients you already have in your kitchen. And, if you need to run to the store to buy ingredients, they're easy to find.

Take, for instance, our Meatloaf with Steak Sauce recipe. This is a great recipe for meatloaf, because it uses hearty steak sauce (your choice) instead of the traditional ketchup. This automatically creates a deeper, richer flavor. The addition of onion and green pepper compliments the taste and texture. Of course, you can always add your own touches, but all in all, this recipe is probably one you'll use a lot.

=> Meatloaf with Steak Sauce

1-1/2 pounds of ground beef, 1-1/4 teaspoons salt, 1 egg, 1 dash black pepper, 1 cup soft bread crumbs, 1/2 cup of milk, 1/3 cup of steak sauce, 1 onion, chopped, 1/2 cup green bell pepper, diced.

Preheat the oven to 350 degrees. Prepare an 8-1/2x4-1/2-inch loaf pan with cooking spray.

In a large bowl, combine the ground beef, salt, egg, black pepper and the bread crumbs. Add in the milk, 3 tablespoons of the steak sauce, onion and green pepper. Blend all of the ingredients until thoroughly mixed.

Place the meatloaf mixture into the loaf pan and gently press down. Brush the remaining steak sauce on top of the loaf.

Bake for 1 hour, or until the loaf is firm to the touch and is lightly browned. Take it out of the oven and let it stand for 5 to 10 minutes before serving.

Our Roasted Garlic Mashed Potatoes is the perfect dish to accompany this flavorful meatloaf. This is one of the most popular mashed potato flavors invented. Whoever thought of adding the strong tang of roasted garlic to the mellow ease of mashed potatoes is a genius!

I know that there are pre-mixed mashed potatoes that you can buy at your local grocery store, but there's something special about having freshly made mashed potatoes that can't be matched. If you have the time (and you do, while the meatloaf is baking), you can whip up this classic mashed potatoes recipe and win rave reviews at the dinner table.

=> Roasted Garlic Mashed Potatoes

2 pounds of baking potatoes, peeled and quartered, 1 head of roasted garlic, 1 cup of half-and-half cream, 2 tablespoons of butter, cut up, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper.

In a large saucepan, add the potatoes then enough cold water to cover the potatoes completely, or by one inch. Bring the water to a boil and reduce the heat. Cover the pan and cook the potatoes for 15 to 20 minutes, or until they are tender. Drain the potatoes using a colander.

Separate the roasted garlic cloves by squeezing them until they pop our of their skins. Add the garlic to a medium sized saucepan. Pour in the half-and-half cream and cook over medium heat until hot. Remove the pan from the heat. Mash up the garlic until it has kind of a smooth consistency.

Return the hot potatoes to the pan and mash with a potato masher until they are smooth. Add in half of the hot garlic mixture and butter. Keep mashing until all is well blended.

Add in the remaining garlic mixture, salt and the pepper. Mash potatoes until nice and fluffy.

=> Roasted Garlic

1 large head of garlic and 1/2 teaspoon of olive oil.

Preheat the oven to 375 degrees.

Remove the loose paper outer skins of the garlic cloves. Do not peel. Cut off the very top of the head to expose the individual cloves.

Place cloves on a square of heavy duty aluminum foil. Drizzle the olive oil over the garlic. Wrap the garlic up inside of the foil.

Bake for 45 minutes to 1 hour, or until the garlic is soft and a pale golden color. Let it cool before using.




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How Long to Cook Pork Chops on the Grill

Sunday, September 18, 2011

Grilling pork chops can be challenging in that it is fairly easy to have them dry and get tough. Here is a guide on how long to cook the chops so you end up with juicy, tasty meat. If you prefer to use bone-in chops that is perfectly fine. I do not recommend that you eat pork that is not cooked all the way through so arm yourself with a good meat thermometer!

Here is what you need to do for delicious, well cooked juicy pork chops:

4 boneless 1 inch thick pork chops
4 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable Oil

Rinse and pat dry the pork chops. Using your hands coat the pork with oil, evenly on both sides.

In a small bowl mix all of the spices. Mix well. Rub the meat evenly, on both sides, with the spices.

Heat your grill to high, with the lid closed, for 15 minutes. Clean the cooking grates with a wire brush. Leave one burner on high and the rest on medium low. If you are using a charcoal grill pile the hot coals on one side and leave the other one without any coals.

Place the chops on the hot part of the grill, with the lid closed, for about 3 minutes per side. You want to sear them fast and create some grill marks. Move the meat to the cooler part of the grill and cook, flipping once, for about 7 more minutes or until a meat thermometer registers 130 degrees. Remove the pork from the grill onto a platter and cover loosely with foil. Let them rest for 5 minutes as they will continue to cook while they sit. Your meat should register 145 degrees after the resting time. Serve with your favorite side. We ate these with grilled corn on the cob and grilled pineapples.

For pictures of these delicious pork chops click here.




Mary Ann Allen, The Frugal Chef, is dedicated to show people how to eat well without spending a fortune. Her website http:///www.TheFrugalChef.com is loaded with free recipes, cooking videos and tips on how to save money without sacrificing nutrition and flavor!

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Grilled Sirloin Steak With Harvest Vegetable Salad

Saturday, September 17, 2011

Tender steak marinated and grilled along with fresh eggplant, asparagus, sweet onion and Portobello mushrooms. Served warm or cold, this is a great dish to serve as a main dish or surrounded with side dishes such as hot orzo, and garlic pita toast.

Extra virgin olive oil, red wine vinegar, onion and garlic powders, dried oregano and basil combine to make a powerful marinade imparting wonderful Mediterranean style flavors. Steak is grilled over direct heat to create grill marks and quickly sear in flavor. The fresh sliced vegetables are grilled and removed as they finish cooking. Plate the steak and vegetables over torn Romaine lettuce pieces.

Grilled Sirloin Steak with Harvest Vegetable Salad

Ingredients:

1 cup Extra Virgin Olive Oil
2/3 cup Red Wine Vinegar
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
2 tablespoons Dried Oregano
2 tablespoons Dried Basil
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
2 pounds 1-inch thick cut Beef Top Sirloin Steak

2 pounds of Mixed Vegetables:
Asparagus Spears
Eggplant cut in 1/4-inch lengthwise slices
Zucchini halved lengthwise
Sweet Onions, quartered
Red Bell Pepper, seeded and cut in strips
Beefsteak Tomato, sliced thin
Portobello Mushroom Caps

20 large Romaine Lettuce Leaves

Preparation:

1. Add the extra virgin olive oil, red wine vinegar, onion powder, garlic powder to a large bowl. Whisk briskly to combine.
2. Add half the marinade to a resealable plastic bag or baking dish. Reserve the other half of the marinade in the refrigerator for basting later.
3. Toss the sirloin steak in the marinade to coat. Seal the bag or cover the baking dish with plastic wrap and refrigerate from 30 minutes to 1 hour.
4. Preheat the grill to medium high heat.
5. Remove the steak from the marinade and discard the marinade.
6. Grill the sirloin steak and vegetables, turning once. Baste with reserved marinade after turning.
7. Remove vegetables from the grill as the they finish cooking, remove the steak when it reaches the desired doneness.
8. Allow the steak to rest about 5 minutes before carving.
9. Arrange the steak pieces and mixed vegetables in romaine lettuce leaves.
10. Serve salad warm or cold.




Check out our growing collection of the best, taste-tested eggplant recipes with cooking tips and techniques. Find the classic preparations as well as creative new ways to take an ordinary eggplant and turn it into an extraordinary dish.

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Easy Fish Recipes - Cooking Fish in the Microwave

Friday, September 16, 2011

Prior to beginning our discussion, it should be noted that microwaves come in many different power ranges. It is difficult to cover them all. We will try to provide a variety of cooking times for different power levels, but at the least will identify the power level used. You may need to adjust per the power setting on your microwave.

Defrosting Fish in the Microwave

For most microwaves, the defrost setting is fairly consistent. Therefore the times listed here will be close for whatever microwave you have. Place the fish in a microwave safe container. In general, fish need 4-6 minutes per pound on the defrost cycle to get thawed. Half way through the defrost cycle, turn over and rearrange fish. Fish should be cold, perhaps even a bit icy at the end. If necessary, allow the fish to thaw for up to 20 minutes at room temperature. Do not leave at room temperature longer.

Cooking Fish in a Microwave

Just like when you cook fish in hot oil, in an oven, or on the grill, fish should be cooked at a high temperature for a relatively short period. The fish will continue to cook internally for some length of time after the microwave is finished. The cooking times listed are for a 700 watt microwave. It is assumed the fish has been previously thawed.


Whole Fish = 6-8 minutes per pound
Individual Fillets = 4-5 minutes per pound
Steaks = 4-5 minutes per pound
The fish will be done when the meat is flaky. You can cook the fish longer if necessary, but do not overcook.

Salmon Steak Recipe


Four 1.5 lbs salmon steaks cut approximately 1.5 inches thick
Butter (1/3 to 1/4 cup)...No Fat Substitute Works
Chopped Parsley
Chopped Onion
Diced Mushrooms
Lemon Juice (2 Tablespoons)
Salt and Pepper
In a saucepan melt butter and add parsley, onions, lemon juice, and mushrooms. Put half in the bottom of a bake dish. Lay in the salmon steaks. Season with salt and pepper. Add the remaining mixture. Cover the salmon steaks and place in the microwave. Cook for between 6 and 10 minutes. Let stand for 3-5 minutes covered. Check to see if the fish is flaky after it has stood for 5 minutes. If not, add time in one minute increments on the microwave.

This recipe can be used with trout fillets, halibut, and many other fish. Do not be afraid to experiment.




For more fish recipes as well as wild game recipes, visit Family-Outdoors Fish and Game Recipes.

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How To Cook Emu Meat For Best Results

Thursday, September 15, 2011

With the raised awareness of the need to eat better and lead a healthier lifestyle, the focus has fallen squarely on emu meat. Not only is it virtually fat-free, it is filled to the brim with vitamins, minerals, anti-oxidants and needful fatty acids. It contains no intramuscular fat, and is low in cholesterol. Therefore, although emu meat is classified as a red meat, it is a much healthier alternative to beef and most other red meats.

To retain the benefits of the vitamins and other healthy attributes, and in order to keep each cut succulent and tender, it is very important not to overcook the dishes. Because the meat is fat-free, it does dry out easily when cooked incorrectly. It is not a healthy idea to cook emu meat with too much fat, as you want to keep the healthy alternative of low-fat meat.

Let us consider a few guidelines when preparing emu meat:

• Vacuum packing is preferable whenever possible. Vacuum packed emu meat will keep for up to 4 weeks in the refrigerator and up to 9 months in the deep freeze.

• Defrost completely before cooking.

• Rinse the meat under cold water, and pat dry before cooking.

• Slice emu steaks thinly, or make a butterfly cut, opening out the meat and flattening it. This allows for faster cooking time.

Emu meat is very versatile, and can be used as a replacement for most beef and other red meat dishes. But because it does not shrink noticeably during the cooking process, it is important to adjust the portion sizes to account for this non-shrinkage.

Emu meat accepts flavoring and seasoning well, and absorbs marinades efficiently and quickly. Marinating is highly desirable for certain dishes, as it prevents the meat from drying out during preparation. This is especially true for meat being grilled on a barbecue. Marinate for at least 30 minutes. A good basic marinade consists of equal parts of olive oil, vinegar or lemon juice and sugar or honey. Add salt and other seasonings to taste. A good combination includes honey and mustard or lemon and herbs.

Minced emu meat cooks very well, and can be used in the making of burgers, or meatballs. Lasagna and other baked dishes are also easy to make from ground meat. When pan-frying mince, remember that it cooks very quickly, and care must be taken to not overcook it, and thereby dry out the meat too much.

This meat will continue cooking after it has been removed from heat. Remove the meat from the heat source while the meat is still little pink in the middle. Allow to set for a few minutes before serving. By this time the meat will be thoroughly cooked and still tender and succulent.

Emu has a grain that is a bit finer than that of beef, but otherwise the texture and taste is very similar to beef. Remember to cut against the grain, as with any red meat.

Emu meat is truly a healthy and versatile alternative to many sources of meat protein available in supermarkets and specialty stores today. Do not be shy in experimenting with your emu meat, in creating the most amazing gourmet dishes.




For more information on emu farming, check out this ebook entitled How to Start An Emu Farm.

Alan B. Stables is a freelance writer on alternative agriculture, has organized alternative agriculture events and has also been a guest speaker in Brazil, China, Egypt, Italy, Latvia and Spain, on how to market agricultural produce for maximum returns.

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Cooking Roast Prime Rib on the Grill

Wednesday, September 14, 2011

Love the taste of prime rib? Love the taste of barbecue? You can combine them together for cooking roast prime rib on the grill. It takes a bit longer than hamburgers, but cooking roast prime rib on the grill gives you a fabulous roast that everyone enjoys.

You need a lot of charcoal for cooking prime rib on the grill. The cooking time is about two hours so you need about 8 pounds of good quality charcoal. Fire up the charcoal and wait until the flames die down and the charcoal is giving off a good heat.

When cooking prime rib on the grill, you don't want the meat to be directly over the hot coals. Move them over to one side of the grill so that you can place the roast on the other side. Before putting the meat on the barbecue, rub the exterior with a mixture of coarse salt, pepper and herbs.

You can use either bone on or bone off when cooking roast prime rib on the grill. You can ask the butcher to remove the bones and then tie them back onto the meat. This gives you the best of both worlds -- easy carving and great tasting ribs.

Place the meat on the grill and cover it tightly. If the cover has vents, you want to close them as well. Check the grill from time to time to make sure it has enough heat to for cooking roast prime rib on the grill. If it cools off, you can open the events to let the flames build up again.

After two hours of cooking roast prime rib on the grill, take the cover off and check the temperature with a meat thermometer. The interior will be about 115° when the meat is rare, and 150° is well done. Be sure to check the temperature as close to the middle as possible.

After cooking roast prime rib on the grill to your taste, remove it from the grill and let it sit for about 15 minutes before serving. I hope you bought a big enough roast because your guests will ask for seconds and thirds!




You are free to publish the above article in your ezine or website, provided credit in the form of an (HTML clickable) hyperlink is given to the author.

Hans is author of http://www.steaks-guide.com/ and the barbeque and grill section of http://www.patio-furniture-ideas.com/

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Flounder - How to Buy and Cook It

Tuesday, September 13, 2011

Flounder is a very flavorful fish. It has a fine texture, a mild flavor, and firm white flesh. It is a lean fish rather than a fatty one. If you want to cook flounder for dinner, bear in mind that you will need three quarters to one pound of whole fish per serving, half a pound of cleaned fish per serving or a quarter to a third of a pound of steaks or fillets per serving.

How to Choose Good Quality Flounder

When choosing a whole fish, look out for pink or deep red gills, which are free from mucus, slime, and a shiny surface with healthy-looking scales. The flounder should have a shiny, clean belly cavity without protruding bones or cuts and it should smell very mild.

Fresh fish smells like the ocean, nothing more. A strong fishy odor means it is not very fresh. If you prefer to buy flounder loins, fillets, or steaks, you should choose fish with firm flesh, no discoloration, and a translucent appearance.

How to Cook Flounder

Cook flounder for ten minutes per inch of thickness at its thickest part. 400 to 450 degrees F is a good temperature for baking the fish. If you want to cook the flounder in foil, parchment or a sauce, you need to add five minutes to the cooking time. If the flounder fillets are less than half an inch thick, you will not need to turn them during cooking.

To broil a flounder, you should rinse it and wipe it dry. Brush some olive oil or melted butter over it and sprinkle salt and pepper on both sides of the fish. Broil it for three or four minutes under a hot broiler, then broil the other side. When the thickest part of the fish is white all the way through, it is done.

To microwave a flounder, put it on a microwave-safe dish and brush some melted butter or oil over it. Sprinkle salt and pepper over the flounder and cover the dish. Cook it on high for two or three minutes, then garnish it with lemon wedges and fresh parsley.

A Simple Recipe for Pan-Fried Flounder

Pan-frying is a great way to cook this fish because the flesh is firm enough to hold together and pan-frying brings out the very best flavor. This recipe makes enough to serve four people.

What you will need:


4 skinless flounder fillets
3 tablespoons butter
1 1/2 tablespoons capers in juice
Juice from a lemon
2 tablespoons vegetable oil
All purpose flour, for dredging
Salt and pepper, to tasteHow to make it:

Wash the flounder and pat it dry. Sprinkle some salt and pepper over it, and then dredge it in flour. Put two tablespoons of the butter in a skillet with the oil and heat it over a moderate to high heat until the butter melts.

Pan-fry the flounder for three minutes or until it is crispy and golden brown. Flip it over and give it three minutes on the other side too. Transfer the flounder to a serving plate and turn off the heat.

Whisk the rest of the butter into the liquid in the skillet and stir in the capers, their juice, and the lemon juice. Pour this sauce over the fish and serve immediately with French fries or mashed potatoes and a vegetable of your choice. Broccoli or green beans are nice with this flounder recipe.




You might have seen flounder recipes on a food blog and it is true that this fish has a delicious, mild flavor. Why not do a recipe search to find your ideal flounder recipe for dinner this evening?

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The Secrets to Cooking Great Steak

Monday, September 12, 2011

A good steak meal could mean many different things, but people are still asking how to cook the perfect steak. For every person, that is going to be a little different, but these tips can be a big help for anyone who wants to make their meat better. Let us take a look at some of the basic techniques that will help you make great steak.

The Wow Factor in Beef - Grass Fed and Finished Beef

Step one is thinking about the cut of meat you will be using. Good beef that is produced in a humane way is getting more popular for its greater tenderness and flavor. Even traditionally tough cuts of meat from quality producers may be better than the better cuts from a large commercial producer.

The good news is that it is getting a lot easier to find a good steak, so do not be afraid of asking for it. For many people, grass fed and finished beef is tastier and has a stronger flavor, making it preferable. Just remember that beef from these producers is not as reliable or consistent as beef from the big factory farms.

Beef Cooking Methods and Their Differences

Once you know you have purchased good beef, it is time to pay attention to the heat source. Charcoal grilling remains a great and popular choice, but grill pans on a stove stop, broilers, and other options are still great choices. Use steak cooking charts and high heat to get a piece of beef that is done throughout.

Now, you will need to prepare your steak. Do not brush your grate or pan with oil, lightly oil the steak. That keeps smoke down. Next, season your steak lightly. Just salt and pepper will do it, though there are lots of marinade options out there for those who would like to get a little fancier with their beef.

Make it Hot and Make it Right

When the steak goes on the grill or in the pan, the surface needs to be hot enough for the meat to sizzle. The steak should never be turned more than once, since it is important for the meat to cook most of the way on just one side. Do not turn too early, but do not wait too long, either. Turn a rare steak three to four minutes into the process, before you see red juices forming on the upper surface. A medium rare steak should be turned when you first see those juices, and medium well steaks ought to be turned when the juices begin to run together.

The other side of the steak should generally be cooked for about two minutes less than you spent cooking the first side. Of course, the temperature is what really counts. Use an instant read thermometer to find out if your steak is ready to come off the heat.

After you have successfully cooked your meat, it is time to rest the steak. Place it fat side down and standing at ninety degrees to the pan it was cooked in, or to a plate. The pan should be away from the heat source. Propping the steak up keeps the juices in and allows them to redistribute. Steaks should be rested for half the time it took to cook them.




Looking for quality steak recipes and tips that will improve an already great steak? All you need to do is take a little bit of time and turn to EasySteakMarinades.net, a site that's chock full of the kind of information you need to make your high quality steak even better. Marinades, cooking tips and more are found at this site, and they do not even have to be complicated. Take some time to check it out.

If you are looking for some great recipes or tips on cooking steak and recipes of your own, the site will be very helpful. Whether you want a quick and spicy steak, mild marinade, or sweet and spicy marinade we have a wonderful selection of steak marinades and easy steak marinades to choose from.

If you are in the mood for a great steak tonight why not find out the best steak cooking methods and just how long to cook steak with the use of our handy steak cooking charts before you set out to barbeque that expensive cut of meat and find out how to make it tender and juice each and every time. This is just some of the helpful information and wonderfully delicious steak marinade treats on our site. If you love steak, you want to be able to cook it properly. Do not settle for a steak that is just so-so. For something, that is more than edible, and actually delicious, check out the great recipes and steak cooking tips we have. You will not be sorry you did.

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How To Cook A Tender Juicy Steak

Sunday, September 11, 2011

You invest a lot of time and money into the steaks for a special occasion and when dinner time comes, they are tough. What happened? How can you cook steaks as tender as your favorite restaurant?

The first step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and specialty markets and are not as likely to be found at your local grocery chain. The next grade of beef is USDA Choice. USDA Choice is tender, flavorful and only slightly lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when properly prepared. USDA Choice makes up about 70% of all graded beef and is readily available in your supermarket. USDA Good graded beef is an acceptable grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as USDA Prime or Choice.

Next, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and bright in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.

Aging is a desirable process that intensifies the flavors and makes the meat more tender. Aged steaks are more expensive and usually only found in high end supermarkets and specialty markets. An aged steak is recognizable by its darker color.

Once you have purchased your steak, you can further increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in enough marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, try pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers available to sprinkle onto your steak, and they certainly do tenderize the meat; however, meat tenderizers can sometimes over tenderize the meat, changing the texture of the meat into mush. If you should choose to go this route, do it carefully.

When ready to cook, slash through the outside fat layer on the steak in a few places to prevent curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried. Less tender cuts should be pan fried or slow braised. Steak should never be cooked in liquid. When pan broiling, use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for proper heat distribution and not cool down when the steak is added. A hot pan will quickly sear the outside, trapping the moisture inside.

When cooking, try to turn the steak only once. Cook the meat until browned on one side and half done, then turn and finish the other side. Turning too often will stew the meat rather than searing it and produce a less juicy steak. When the steak is done, remove from the pan and allow to rest for a few minutes before serving.

While the meat rests you can make a sauce with the pan drippings if desired. Use your favorite sauce, or fry mushrooms and onions in the pan. When nearly done, add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the bottom of the pan. Allow to cook until thick, taste and adjust seasonings, and serve over the steak. Enjoy!




Diane Watkins is a traditional style southern cook. She offers tips, recipes, and stories about growing up in the south at Easy Southern Cooking.

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Mini Crockpots - Cooking For 2

Saturday, September 10, 2011

Cooking for two has now become easier with the mini 1 1/2 quart crockpot or crockette, as it is affectionately called. Now you can still cook the meals you love with your crockpot in smaller portions.

When you hear the word crockpot you immediately picture big families sitting down to meals of beef stew or chicken,now families of one or two can take advantage of cooking in a crockette and still enjoy slow cooking, just enough for a meal for 2.

You can even use the mini crock pot to keep your sauces and dips warm.

The crockpot has always been a popular item in the kitchen, now that there are "mini crockpots" the crockpot has grown even more in kitchen use. The smaller crockpot is perfect for the single person, childless couple and the empty nesters allowing them to prepare a meal in the morning, head off to work and after a hard days work have a wonderful hot meal waiting for them. So popular are the mini crockpots that there are now even cookbooks specifically for the mini crockpot. Sometimes when you scale down a recipe it does not come out the same, these recipes are specifically for the mini crockpot.

When set on low for all-day simmering, the crockpot slowly tenderizes meat, turning even budget cuts into juicy meals. There are different sizes of mini crockpots ranging from one quart and up so you can use the size that's best for your needs. They also come in round or oval sizes with temperature setting low, medium, high and warm. The liners are removeable as with the larger versions and are easy to clean. Disposable liners are also available.

The slow cooker is ideal for smaller families and singles, after all even if you're dining alone or with your spouse, you still deserve a hearty healthy meal, don't you?

Coming home to a hot, hearty and healthy dinner will make it seem as though someone came to your home while you were out to work and cooked for you.




Ann Cohen is a mom, wife, friend and caterer who love babies, "green", decorating and holiday's. Being able to entertain and decorate on a budget is important today and loves finding that "great deal." Get some more great information on mini crock pots and also browse her selection of how tos.

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Grilling a Great Steak - It's Easy

Wednesday, September 7, 2011

Grilling Steak - A scrumptious way to end the day

Is grilling steaks an involved task? Nah, not really. Just a few basic facts and some steak grilling tips to smooth the way and you're good to go.

The temperature of the grill, what kind of steak and how thick, spices and marinades, and whether you want the steak rare, medium rare, or medium get's you on the path of how to cook a steak. You pick up great grilling steak tips just by doing. So let's get grilling.

A hot grill warms my heart. (I use a Weber two burner gas grill under $115 at Lowes) One side all the way high, and one side a bit cooler. The hot grill is to seal the steak to keep in those valuable juices. Just as you always use steak tongs instead of a fork to turn the meat, putting fork holes in the meat will let all those juices run out and the juices are the taste.

The type of steak you are grilling will determine your temperature and seasoning choices. Filet Mignon with so little fat, although tender there is very little flavor so you have to spice it up. Ribeye, porterhouse t-bones and sirloin steaks have great ribbons of fat throughout the meat so flavor is not an issue. Don't forget some of the less expensive steaks such as flank steak, london broil, round steak, and even chuck steak. With the right care it could be a hit.

Where you get your steaks can make a difference. A butcher shop cuts to order off of fresh meat. Grocery stores have pre-frozen, prepackaged, thinner cut steaks.

A little preparation goes a long way to grill some great steaks. Make sure that the steaks you are about to grill are at room temperature. If you put cold or frozen meat on a grill it will burn the outside and leave the inside raw and icy. Get those steaks out of the freezer or refrigerator long before you cook them. Cut the surrounding fat of the steak every inch and a half. It will prevent the steak from curling because fat shrinks faster than the meat.

To season or not to season? - that is the question! Spices and seasonings are usually of the cook's choice, since various combinations are possible; yet pepper is probably among the elements that cannot miss. Tenderizing steak marinade recipes and steak rubs enhance the flavor of many cuts of beef steak. For tougher cuts of meat, choose a tenderizing steak marinade recipe with ingredients like vinegar or citrus juice mixed with a little olive oil and seasonings and soak all day in the 'fridge.

When grilling steak, most people keep turning the meat from one side to the other. Not good! That will destroy your steak. As an example, on a hot grill cook your steak 2 minutes then spin it 45 degrees and cook for another 2 minutes. Then turn it over, look at the (nice|unique|pretty] grill mark design you made, and do the same for the other side. I usually then move the steaks to a cooler portion of the grill to let it cook a little longer without charring.

Everybody seems to want their steak differently. You hear "just a little pink", or "slicing into the steak. Push on the top of the steak with your thumb- if it is soft spongy you have a rare steak, if there is a little resistence it is medium rare, and if it feels firm there ain't no pink. The amount of firmness is the trick.

If you have a sensitive thumb or are just smarter there are little digital steak thermometers that tell you by exact temperature whether your steak is the way you like it. Life just gets easier.

Enjoying friends and family while grilling some great steaks is a wonderful experience. Repeat weekly and report back on your success.




Mel Griffon has been grilling on balconies, backyards, and in restaurants for years. Want more info just go to his site at http://www.grillingsteak.org or http://www.grillingsteak.org/grilling-steak/grilling-a-great-steak-its-easy.

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Steak Cooking Tips

Tuesday, September 6, 2011

These great steak cooking tips will help you cook the sort of steak that you thought only professional chefs could create!

· One of the most important steak cooking tips is to start out with a good steak in the first place! A poorly cooked steak that is of prime grade will still likely taste better than a low grade steak that is cooked well.

· Look for a steak with marbling throughout. This will ensure that it is flavorful and remains juicy.

· For a great steak, get a great cut of meat like top loin or filet mignon.

· Refrain from cutting open your steak to see if it is done! Doing so will release valuable juices.

o To see if your steak is done, touch it! A firm steak is well done, a springy steak is medium, and a soft steak is rare. The more often you cook your steak, the more obvious this will be.

o If you have a meat thermometer, use it! A medium rare steak will be about 145 degrees.
· Ditto on turning your steak with forks - you want to keep all of the juice and flavor contained in the steak. Instead of using a fork, use tongs (long-handled ones are best... then you do not have to get too close to the heat).

· Realize that if you have a large and thick cut of meat, it will continue to cook, even after you have removed it from the oven. Therefore, take it off a little early or serve them immediately!

· Do not be worried about cooking and serving a rare steak. Once you have browned all sides of the steak, you have effectively killed off any bacteria. This is because the steak can only be contaminated with bacteria on the outer service. Therefore, you simply need to make sure that the outside of the steak has been thoroughly cooked.

· Use seasonings and marinades to enhance the flavor of your steak, not to mask it. You may find that you do not need any seasonings beyond salt and pepper! A good steak will already be tender.

· When grilling, be sure that the grill is extremely hot. When it is very hot, it will sear the outside of the meat and lock in the juices. (For the same reason, preheat your broiler if you are cooking your steak in it).

· If cooking your steak in a pan, be sure to oil your steak rather than the pan.

· Once you are done cooking your steak, take it off the heat source and let it "rest" for at least five minutes. This will allow the juices to spread out.




Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, cooking, and home decor. Her background includes teaching and gardening. For more of her articles on cooking and meats, please visit Big Sky Filet Mignon [http://www.bigskyfiletmignon.com].

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Reliable Grill Pan - The Best Way to Cook Steak in the Summer

Monday, September 5, 2011

One of the best and most exciting activities to be part of as a family is to cook some steak in the summertime. Everyone loves a nice day of summer when you can go out and do some barbecue. Everyone watches TV maybe watching the sports channel or a good movie sitting back drinking some beer. Nothing makes this day more perfect than a reliable grill pan you can use to make sure that that steak is nice and juicy to eat.

If you want to make sure that you always have a great decent summer day then you have to make sure that you have a reliable grill pan that is going to help you cook a nice juicy and tender steak for all your family and friends to enjoy.

There are many grills that you can use to cook your steak but if you truly want to make sure that your meat is nice and juicy you have to use a reliable grill pan with a nonstick feature.

One of the hardest things to deal with for anyone who cooks steaks is to make sure that the it does not stick on the grill and loses all the juice that makes it so nice and tender. If you want people to say great compliments about your steak then you better make sure to use a reliable grill pan that does not allow the steak to stick.

You do not have to be a professional chef to make this happen you simply need the right tools to be able to cook the steak the right way. Most people get very discouraged when they see that the meat is sticking too much to the grill and they simply give up and try to make some hot dogs. It is time for you to stop being a quitter and make sure that the summer day goes smoothly using a nice reliable grill pan.

Not only will you be able to enjoy a nice juicy steak but also you will be happy to hear how much people enjoy the way you make it. I am not the best cook in the world but my wife sure thinks I am after you she has a bite of the nice steak I make with my reliable grill pan. There are many varieties and styles that you can choose from to fit your liking as well as in many shapes and sizes.




Brent Archer loves having fun in the summertime while eating a nice juicy steak and a side of homemade fries.

If you want to cook a juicy and tender steak he suggests to use a cast iron grill pan [http://www.castirongrillpan.net] and to make some nice crispy fries you can use a cast iron frying pan [http://www.castirongrillpan.net/Cast-Iron-Frying-Pan.html].

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What's For Dinner? Cooking Prime Rib

Sunday, September 4, 2011

Prime rib is a treat that most of us enjoy when we go out to dinner at a nice steak house or fine dining restaurant. But did you know that prime rib is easy to cook yourself at home?

There is no reason you should deprive yourself of prime rib except on those occasions when you go out to dinner. Surprise your family by cooking your own dinner, just like you get in the restaurant.

Choosing the Meat

Never skimp on quality when you're buying meat. Go to the very best butcher shop you can afford for a prime rib roast. You will be charged by the pound for your roast, and you want to be cooking a roast that has at least three ribs attached. If you're cooking for a small family of two or three people, you're going to have some prime rib left over, so plan ahead on how you will use it up. Better yet, invite someone over for dinner and treat them to a lovely meal of home cooked prime rib.

Preparing the Meat

Leave the meat as it is when you bring it home from the butcher shop. You may be tempted to trim the fat, but when you are cooking prime rib, that fat will keep the meat moist and tender. Let each of your guests trim the fat off their own meat as they see fit, but don't trim the meat before you cook it.

Prepare the meat by salting any meat that is not protected by fat with large crystals or flakes of salt, such as kosher salt or margarita salt. Do not use iodized salt or sea salt, or the meat will just taste salty without being protected. If the salt is not sticking to the meat, moisten the meat with water or red wine.

Cooking Your Prime Rib Roast

Preheat your oven to 275 degrees Fahrenheit. Place your prime rib roast on a rack in a roasting pan, stick a meat thermometer into it, put it in the oven, close the door and wait. Cooking takes a few hours at a minimum, so make sure you can spend a few hours at home while the roast cooks.

Cook the roast until the internal temperature reaches 110 degrees for medium rare roast beef to 120 at the max, for well done, almost charred meat. Anything cooler isn't safe to eat; anything hotter is too dry to enjoy.




Echo Wang is a contributing Editor for cooking-tips Find out which cooking products, treatments & solutions will continue to be beautiful at any time. Our site is dedicated to providing information about cooking well options so you can continue to do it perfect, if want to more information, please visit Cooking Prime Rib

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Cook Something Different, Cook A Black Fish

Saturday, September 3, 2011

Black fish is not one of the most popular fish available for the dinner table. And that is undeserved, Black Fish is delicious and the cooking of the fish is simple, black fish in recent years has been credited as one of the most nutritious fish. It is easy to cook black fish, no matter how you wish to prepare it. Well maybe there are less recipes for black fish you can find, but you can use this fish in main dishes, salads, soups, stir-fries the list is endless!

How To Choose A Black Fish

If you didn't catch one yourself and are depending on your local grocery stores or (fish) markets, you need to take some key tips in consideration when selecting black fish you will use in your cooking. Make sure the flesh of the fish is moist and firm. The black fish should smell clean, not fishy. The skin should be shiny, with no dry patches. If you choose to buy a whole black fish, check the eyes to make sure they are not clouded. For most recipes try to buy skinless fillets or steaks, as removing the inedible skin yourself can be difficult. Finally, make sure that the fish you purchase has been properly stored in a clean and cool setting.

Nutritional benefits of cooking black fish

Black fish has many nutritional benefits. The Omega-3 fatty acids have been a recent source of excitement for nutritionists everywhere. Omega-3 fatty acids cannot be manufactured by the human body, and yet our bodies need these fatty acids for their amazing health properties. These health benefits include protection from cancers, reduced symptoms of arthritis, lowered blood pressure, lowered cholesterol, and relief from stress and depression.

Cooking Methods For Black Fish

Cooking black fish for dinner, you have many different options when it comes to actually cooking the black fish. Cooking black fish can be done by smoking it, poaching it, baking it or grilling it.

-Smoked black fish is popular and can result in chunks of smoky finish, or a firm texture and delicate flavor. This depends on how you smoke it, you can hot smoke the black fish, which would result in the former, or cold smoke the black fish, which gives you a firm texture. Either way, this is a tasty way to prepare your black fish fillets.

-Poaching is a classic method of cooking black fish fillets. It is very simple, and allows you to add your own touch with special oils, herbs, and spices.

-Grilled and baked black fish is also very popular because it enhances the fish's natural flavors. Black fish grills and bakes well and is excellent in soups, stews, and chowders, as the meat does not flake or fall apart easily. Always remove the tough skin, which is not edible.

In the end it does not matter what method you choose for cooking black fish, it will be delicious just try some recipes, and I'm sure that after the first time you have been cooking black fish, you will prepare it again and again.

www.kitchencookings.com




Kenny Vanderburen is the main blogger at www.kitchencookings.com. The kitchen might as well be his living room, that's how much time he spends there.

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Crockpot Beef Stew And Other Meats

Friday, September 2, 2011

It is amazing what can go into a crockpot to fix a meal. Looking through the recipes, you will find that nearly anything that can be cooked on the stove or in the oven can be slow cooked in the crockpot. It is important to remember that many crockpot recipes give you a choice for cooking on HIGH or LOW heat and that often we choose the slower method because we will be out all day. Either way, the food will come out tender and tasty, a welcomed event at the end of a busy day.

Following are some of the delicious beef dinners that can be prepared with a crockpot recipe: lasagna, cube steak, London broil, stroganoff, pepper steak, and meatloaf. An incredibly enticing beef stew graces quite a few crockpots on any given night, leaving many families and guests feeling full and content with their meal.

There are many cooking tips that can save you time just as preparing the meal in the crockpot provides extra time to do other tasks or just relax for a few moments before dinner. For instance, if you want to thicken soup without adding butter, flour, or corn starch, remove a cupful of soup, puree it in the blender, and then stir in back into the soup in the pot.

Other hints explain how to get a professional look to your creations. Have you ever wondered how to get that beautiful glaze on your rolls? Mix a tablespoon of sugar with 1/4 cup of milk and brush it across the tops of the rolls before baking. Your friends will believe they came from the bakery. To reduce fat when you are going to sauté vegetables and meat use water, apple cider, or fruit juice in place of butter or oil.

Caramelized onions look so beautiful when served on the side of meat or scalloped potatoes. You can make them by mixing 2 tablespoons of unsalted butter, 2 tablespoons of olive oil, and four cups of onions, sliced very thin. In a large skillet, melt the butter and oil mixture over medium heat. Add the onions and brown them, stirring gently now and then so all onions are browned steadily. After twenty-five minutes, scatter a pinch of salt on the onions. They will be turning reddish brown and will be done cooking about five minutes after the salt is added.

Oriental Beef Crockpot Recipe

You will be amazed at the great taste derived from flank steak when it is combined with flavors of the East, and will be delighted to find all the many different recipes showing how beef can be prepared in the crockpot. A bit of ginger adds the right spice to this meal.

What You Need:


1 large can of pineapple rings
2 pounds flank steak
1 teaspoon ginger
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 tablespoon of any sweet fruit juice, such as apple or grape
1 teaspoon Worcestershire sauce
Salt and pepper to taste

How To Make It:

Drain the pineapple, reserving 1/2 cup juice. Roll and tie the flank steak, and cut into 6 pieces. Warm the oil in a heavy skillet and brown the flank steak on all sides. Put the meat into a 4-Quart Crockpot and lay the pineapple rings over it. Mix the ginger, brown sugar, soy sauce, pineapple juice, other juice, and Worcestershire sauce in a small mixing bowl. Pour over the flank steaks. Cover the crockpot and cook on low for 8 hours.

Add salt and pepper as desired. Serve with steamed white rice and dish up a fortune cookie at the end of the meal.

Serves 6




Beef and pineapple are popular in crockpot recipes as well as in special Oriental recipes. If you enjoy cooking with meats, vegetables, spices and more, why not try making some crockpot beef stew recipes?

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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How to Cook Filet Mignon

Thursday, September 1, 2011

Filet mignon! To many peoples' minds, the words themselves speak of excellence, good living and expensive taste. No wonder. Carefully selected and expertly cut, filet mignon is a steak lover's dream.

Filet mignon is a boneless steak that is cut from the tenderloin of the cow, which, as its name implies, yields the tenderest meat.

The filet itself is usually cut into portions between 1 and 2 inches in thickness. Oftentimes, stores sell such portions pre-wrapped with bacon. The reason for this is that file mignon does not contain as much fat marbling as bone-in steak cuts generally do; the bacon, then, substitutes for the missing fat.

If you prefer your marbling to be natural, or you simply don't eat pork, then look for filet mignon that is pink rather than red--the lighter the color the better, in other words. Lighter color=more marbling.

One key point to remember when cooking filet mignon, whether you broil, roast, grill or pan fry it, is to use high heat in the process. A second key point is not to cook it too long; filet mignon is particularly susceptible to drying out as it cooks.

Keeping those two key points in mind, almost any steak recipe will work for filet mignon. Cookbooks and the Web are overflowing with imaginative things you can do with this royal cut of beef. If you've never cooked filet mignon, though, here are two basic recipes to get you started:

Grilled Filet Mignon

Ingredients

4 filets mignons

Salt

Black pepper

Directions

Heat grill. Grill filets mignons for 3 to 5 minutes per side, which will cook them to medium or medium-rare doneness. Add salt and pepper to taste. Serve.

Note: Connoisseurs will tell you that filets mignons can only be properly appreciated medium-rare or even rare. I tend to agree. But if you really can't stand the thought of eating steak that pink, feel free to cook longer. Again, start with high heat so as to minimize the time needed to reach your preferred state of doneness.

Sauteed Filet Mignon

Ingredients

4 filets mignons

Salt

Freshly ground black pepper

2 teaspoons fresh, chopped rosemary

Cooking oil

Directions

Season the filets mignons with the salt and pepper, then sprinkle rosemary over them. Heat a little oil in a skillet over medium to high heat. Place the meat in the skillet and fry for 3 to 5 minutes per side (for medium-rare doneness).

By the way, a red wine such as cabernet sauvignon or burgundy makes a great accompaniment to filet mignon.




Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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