Steak Blog

Slow Cooker - Cooking Tips and Tricks

2011-10-16T01:06:00.001-07:00

Cooking over a slow cooker/crockpot is the best way to preserve nutrients as well as enhance the natural tastes of the cooking foods. And this is one of the best time saving appliances one can have in their kitchen.

To get started with a crock pot there are a few tips and tricks:

Try and buy crockpots with a removable liner. They are much easier to clean and maintain. Food normally cooks at approximately 140 degree F so initially you can raise the temperature to speed up the cooking process and later reduce once the temperature is achieved.

Do not life the lid frequent to see the cooking. Or else the heat will escape and the cooking time will get prolonged. Cut hard vegetables like broccoli, cauliflower etc in bit size pieces and place at the bottom of the pot for quicker cooking. While place softer vegetables like tomatoes, zucchini, mushrooms etc towards the end of the process (last 1/2 hour) so that they don't get over cooked.

Add liquid (1/2 to 3/4) in the pot as it helps keep the food tender and moist.

Avoid frozen foods in the crockpots. Always defrost them before cooking. Stir in spices during the last hour of cooking. If added earlier with the rest of the ingredients, they will lose flavour due to prolonged cooking time. However, dried herbs will add to the intensity of the flavour such as bay leaves.

Add dairy products towards the last half an hour, unless specified by the recipe. Sauces such as Tabasco or cayenne turn bitter if cooked for long. So add less quantity and that too towards the end (last half an hour). Foods like pastas and rice turn up far more flavour in crockpots.

By following these tips and tricks you can turn out wondrous recipes from your slow cooker.

To view more articles and recipes please visit my website

Been a vegetarian through out my life and since I have had a keen interest in cooking I have come up with several recipes across cuisines.

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How to Cook a Meatloaf in a Crock Pot

2011-10-15T01:03:00.001-07:00

Crock pot has definitely made cooking for dinner easier especially for busy housewives who only want to prepare a healthy and sumptuous dinner for the family in spite of a hectic schedule. Having found a place in modern kitchens, this can be left unattended for hours at a time while away attending to other tasks and can be back with a warm meal waiting. One dish that is best cooked in a crock pot is meatloaf.

There are different versions of how to cook them and I have one version of my own from the basic and just added some twist by using some other additional ingredients. I usually cook this on special occasions but with a slow cooker around you can have it as long as you want. Before sharing with you a recipe, I'd like to share some helpful tips in cooking meat loaf in a crock pot too.

Useful Tips:

Select cheaper cuts of meat as this works best with crock pot cooking because it has less fat contents and the long and slow cooking makes the meat very tender. And since its is cheaper, definitely it can help stretch the budget.
Just fill the crock pot with ½ or full to cook the food properly.
To remove the meat loaf easily when done, make a foil handle that is about 24 inches long that is folded lengthwise. Place at the bottom of the crock pot with ends hanging on the top edge.
Line the bottom of a crock pot with a cooking bag sprayed with a cooking spray inside to make cleaning easy if it has no removable liner. If possible, buy it with a removable liner.

Ingredients:

1 lb ground pork
¾ cup bread crumbs
½ cup finely chopped carrots
6 tbsp. minced green and red bell pepper
¼ cup onions, finely chopped
4 cloves garlic, finely chopped
1 cup sweet pickle relish
¼ cup raisins
3 whole eggs
½ cup grated cheddar cheese
3 tablespoons catsup
1 tbsp. cornstarch
dash of liquid seasoning
salt & pepper, to taste
3 hard-cooked eggs, quartered
aluminum foil

How to make the meat loaf:

Mix all the ingredients in a mixing bowl thoroughly except the hard-cooked eggs.

Divide into portions of your desire. Place a portion on a piece of aluminum foil, flatten and place the hard-cooked eggs at the center and cover with half of the mixture and roll to tightly shape into logs. Pat edges to seal. Do the same with the rest of the portions. ( It is advisable that size of the loaf fits the crock pot with enough space for air to ensure proper cooking).

Place the loaf in a crock pot. ( Place crumpled foil at the bottom of the pot to keep the loaf out of the fat drippings).

Cover with the lid and cook the meat loaf to low for 8 hours.

Let it cool, slice into rings and serve with catsup or mayonnaise for a dip or any of your favorite food sauce.

Makes 4 - 6 servings

This can be served as cold cuts or slightly fry before slicing into rings. Eat together with freshly cooked rice for a perfect meal.

Refrigerate extra meat loaf and get back to it when you feel some cravings for it again.

Marichu Coning

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Grilled Tuna Steak - Recipe That Helps Your Diet

2011-10-14T01:00:00.001-07:00

Fish lovers like to enjoy fresh grilled tuna but some of us don't like tuna that much because it might not be the best looking fish. But you should know that eating it would be very healthy. This recipe is different tough, you may not like tuna but you will be lured after preparing it. One thing for sure is that fish doesn't have many fats compared to the meat or beef. Usually fish really does taste like meat once you get to love it. Don't think negatively of tuna, it can really help you in your diet. Here is the recipe for the Grilled Tuna Steak.

Ingredients:

• 1/4 cup olive oil
• 4 teaspoons Old Bay Seasoning
• 2 teaspoons lime juice
• 2 teaspoons lemon juice
• 1 lb tuna steak

Cooking the Food:

1. In a bowl combine olive oil, old bay seasoning, lime juice and lemon juice. Mix the ingredients until all of them are combined together.

2. Once done, pour the mixture over the tuna and marinade it for 20 minutes. Don't leave it unattended. You have to turn the tuna occasionally, so that the marinade is evenly distributed in and out of the fish.

3. Once done, prepare your grill. If you are using an electric grill then turn it on to high and cover the grill. If you are using a common grill, put some coal and burn. Have the coal turn red hot and no black spots should be found because you need the hottest part of the grill. Make sure that the grill is hot and put the tuna in the hottest part of the grill. Sear the tuna every 1 to 2 minutes per side to seal in the juices and strongly gives the flavour.

4. When done, transfer the tuna slightly away from the hottest area. If you are using an electric grill turn to medium or low to lessen the heat. Turn the tuna every 8 to 10 minutes, it depends how thick your tuna is, so if it is thick have a least 2-3 minutes gap.

5. When done put the tuna on a clean plate, and if you like, you can add the old bay seasoning on your tuna. You can also try squeezing fresh lemon on the tuna to bring the flavourful taste of the fish. Prepare some fruit juice or fresh cold water with your fish and have a perfect lunch or dinner.

It sounds simple isn't it? Yep, that is right. It is that simple. If you want to lower your oil intake, you can just lessen the olive oil. This has 52% of protein, and 60% of calories. But if you want to lessen your calorie intake you can even change the tuna steak for another fish that has lower calorie. White fish is one of the healthiest fish that you should eat. So, keep in mind this delicious recipe. You might be able to use it the next time you bought a fresh fish from the market.

Elizabeth Beauchamp is a writer who is a health and fitness enthusiast. In fact, he likes to write about food, diet and topics about how to grill salmon and grilling steak, and other interesting stuff.

Grilling Shark Steak

2011-10-13T00:57:00.001-07:00

Unlike beef and pork, shark meat is a much healthier alternative as they are not as high in fat and cholesterol. Grilling them as steaks would make them especially delectable to taste. If you do not know how to grill shark steak, here is a guide you can follow.

Before you learn how to grill shark steak, you should know what to get. Make sure you buy shark meat from a reliable store that sells fresh and safe shark, and make sure they are of good quality. Difference in quality can be felt and tasted so you will want to get a good one. Once you get the meat, slice them into sizes that are easier to manage because it will ease both the cooking and the eating process.

You should begin by marinating the shark steaks, which would bring out a richer taste and flavor to it. A choice of marinade would be the combination of soy sauce and buttermilk, which you will need to dip the steaks into and leave for at least four hours. Then, you can prepare the grill for cooking by setting it to medium low temperature to heat it up. While waiting for it to heat up, you can make the sauce for the steak. Put pepper, lemon juice, and honey in a clean bowl and mix them, followed by Dijon mustard. Make sure they are mixed thoroughly so that the taste will be consistent throughout the sauce. Then, sweep the sauce all over the steak so that the taste will be rich.

Once the grill is hot enough, place the steaks on top of it. Each side should receive a 4 minute of contact with the grill. When you turn them over, apply the sauce on the again. If one side does not seem ready, turn it over again and apply more sauce. Do not overcook them if you want to enjoy the flavor of the steak. Once they are ready, you can serve them with sauce. Serve with wine and you will definitely have a meal to remember.

Chris is the writer of this article, you can visit us for more information on how to grill shark and how to grill. Visit to read more detail.

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Cooking With Stainless Steel Cookware

2011-10-12T00:48:00.001-07:00

Many people have questions about cooking with stainless steel cookware. What temperature should I cook at? Why does my food stick? If you have never used stainless steel cookware, that's understandable. When we are comparing ways to cook, SS is an entirely different medium. High quality stainless steel cookware is a sandwich of SS inside and out, with either an aluminum or copper core. This core is what allows the heat to spread out quickly and evenly throughout the cookware. Muti-ply stainless steel cookware can have as many as 12 layers, one key layer if you have a conductive cook top, is a carbon steel layer. This layer will allow the magnetism of a conductive cook top to work at its best. Another advantage, is heat retention, multi-layer stainless steel cookware will be heavier and will hold the heat longer. The pans will also contact the stoves heating elements fully, so you have no loss of heat transfer.

Now to the first question, what temperature do I cook at? With stainless steel cookware you will want to cook at low to med heat, and you will need to preheat your pans. Never cook on high heat, even if you need to boil, start on med and slowly raise the temp. until you get a boil. I've read to many articles that state," Just cook it on high." Resist the temptation.

The second question is a little harder to answer. In stainless steel cookware, food will always stick at first, but if you let it cook without moving it around, the food, especially meat, will sear. When this happens, a thin caramelized crust will form, this crust will actually release the food from your pan. How do you get the food to that point? You have to preheat the pans. To test the temperature, tap the top of the pan with the palm of your hand, if it's warm, OK, if it's hot, pull the pan off the heat to let it cool a bit. Now that you have achieved the best temperature, you can add a little oil to your pan, just enough to get light layer, or butter if you prefer. Add your food, you should get a sizzle when it hits the pan, if it crackles your heat is too high. Let you food cook till you get the desired doneness, and flip it over to cook the other side. When finished it should come right out with no problems. If you cook steaks or pork chops, the little pieces in the pan can make a great sauce or gravy, if you should like one. Stainless steel cookware will allow you to conserve energy and get more energy out of your food.

Wayne Graff has been cooking using all types of cookware for over 30 years. He has recently opened his online store thecookwarecenter.com. For more information on cooking techniques and stainless steel cookware in particular, go to thecookwarecenter.com

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Beef Cube Steak Recipes - Italian Style Cube Steak

2011-10-11T00:45:00.001-07:00

Cube steak gets the Italian treatment in this recipe that features beef, tomatoes and fresh zucchini.

2 pounds beef cube steak
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 ( 14.5 oz.) can diced tomatoes
1 ( 15 oz.) can tomato sauce
1 large onion, thinly sliced
1 teaspoon Italian seasoning
5 small zucchini, cut into 1/2 inch slices

Directions

Place the cube steak, flour, salt, and pepper in a large plastic bag you can reseal. Seal and shake to coat.

In a large skillet, heat the olive oil over medium heat; brown the cube steak. Reduce heat to low, and mix in the tomatoes, tomato sauce, onion, and Italian seasoning. Cover and simmer at least 1 hour, stirring once.

Place the zucchini in the skillet, and coat with the tomato sauce. Continue to simmer uncovered 10 minutes or until zucchini is tender.

=> Beef Brisket Recipes: Oven BBQ Beef Brisket

This is a very simple recipe for barbecue beef brisket that features cola, onion soup mix and chili sauce.

2 1/2 pounds beef brisket
1 ( 12 oz.) can or bottle cola carbonated beverage
1 ( 1 oz.) package dry onion soup mix
1 ( 12 oz.) can or bottle chile sauce

Directions

Preheat oven to 325 degrees.

In a roasting pan, place brisket fat side up. In a bowl, combine cola beverage, onion soup mix, and chile sauce. Pour chile sauce mixture over brisket.

Cover and bake for 3 to 4 hours. Uncover the brisket during the last hour of cooking.

=> Beef Jerky Recipes: Savory Beef Jerky

Save money and make your own beef jerky at home. Marinate strips of fresh beef in a spicy sauce then dehydrate to your taste.

2 pounds beef round steak, cut into thin strips
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Directions

Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix well to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.

Remove beef from bowl and place between two pieces of plastic wrap. Pound beef to 1/8-inch thickness.

Arrange the beef strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking - at least 4 hours. Store in an airtight container or resealable bags.

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5 Helpful Slowcooker Cooking Tips

2011-10-10T00:30:00.001-07:00

Everyone loves a good home cooked meal, but not everyone wants to spend time in the kitchen after a hard day at work. The answer to this is not processed, pre-packaged food, but slow cooked food. Get out your slowcooker and get ready.

Slowcooking has evolved a lot since the arrival of the first crock pots on the market in the 1970s. There are tons of great recipes both online and in cookbooks. For the slowcooking newbie, there are a few tips that you need to know in order to prepare the best meal possible with your slowcooker.

1. First of all, remember the real reason for using a slowcooker; preparing and then leaving. Some folks refer to this as 'set and forget', but however you state it, leave the lid on the pot. Once you have plunked everything into the pot that's required for your recipe, put the lid on the slowcooker and go. You don't have to worry about leaving the house while the crockpot is on. Every time you lift the lid you may lose valuable cooking time. Given that most crock pots these days have clear glass lids, you can peek in and see what's going on without having to open the pot.

2. Slowcooker recipes will usually give the option of cooking either on low or high. Although you should always follow the recipe directions, after you become used to your slowcooker, you can create your own recipes. Keep in mind that generally one hour cooking on high is the same as two hours cooking on low.

3. Frozen foods can be placed into the slow cooker as is. You don't need to thaw first, but a good idea is to add some warm liquid to act as a buffer so you don't need to add more cooking time.

4. For best results, you should cook your rice or pasta to just about done before placing in the cooker. You may also add rice in the last 30 minutes of cooking time.

5. Some folks swear by browning meat first, but it's not a requirement for crockpot cooking. Although it can reduce the amount of fat in a recipe, the food will taste great due to the long cooking time and enhanced flavor of herbs over the process.

Hopefully, you're inspired to use your slowcooker now, and with these helpful tips you can prepare a wonderful meal for your family without all the fuss in the kitchen.

Find even more delicious easy crock pot recipes at Family Crock Pot Recipes.

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How to Make a Delicious Steak and Mashed Potatoes

2011-10-09T00:24:00.001-07:00

Who doesn't love a classic steak and mashed potatoes? When you go out to eat them, they can cost well over ten dollars, and at the expensive places it may even hit fifty dollars. So why not make this delicious goodness at the comfort of your own house? Spend a little under five dollars and get yourself a nice piece of steak, steamed vegetables, and mashed potatoes.

The ingredients that you will need are: top loin steak, a potatoe, some vegetables (whichever kind you would like), some milk, salt, pepper, and butter.

First we're going to prepare the steak. In this recipe, we're going to do a simple seasoning with simple salt and pepper. If you have a rub that you want to add in, that's fine too. Rubbing it down with some rub is much better than salt and pepper, but we don't usually have rub at our house, so most of the times it's simple salt and pepper. Make sure to get both sides and leave it on the side for a little bit.

Take two pots of water and bring it to a boil. Add some salt in both pots and in one pot take your potato, roughly chop it, and throw them in. In the other pot, add your vegetables and steam them.

Now take a pan, raise it to high heat, and add some oil. In a couple of seconds, take your steak and put it gently on the pan as to get rid of excess oil flying at you. The secret to having a juicy steak is flipping it only once and not poking any holes in it. This will let the juice run out and you'll get a dry steak. We're also cooking it on high heat so we can seal in the flavor. This kind of steak should take about five minutes on each side to cook.

So while we're waiting for the steak to cook, let's turn to the potatoes and vegetables. The vegetables shouldn't take that long to cook. It should be done in a couple of minutes. Once it's done, drain the water and add it back to its pot. Turn the heat on medium and add a little salt and pepper and some butter. This will give the vegetables an extra layer of flavor.

As for the potatoes, they will take a bit longer. You will know they're done when you can easily stick a fork through it. Once they're done, drain the water and add it back to its pot. Turn the heat on medium and add your milk, butter, salt, and pepper. Now take a flat object and start mashing your potatoes. The milk and butter will help in this process as well as give you flavorful mashed potatoes. Once you've finished mashing your potatoes, mix it for a little bit and serve it on a plate. Next to the potatoes, layer on your vegetables.

Now, once both sides of the steak is done, drop the heat a little bit and cook until your steak is cooked as desired. Then, simply serve on the plate with your potatoes and vegetables and enjoy! If you calculate the ingredients and the amount used, it should run you a little less than five dollars for that hearty meal.

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How Long Do You Cook Hamburgers on a Grill?

2011-10-08T00:09:00.001-07:00

Introduction

It is a true American favorite treat to cook hamburgers on the grill on holidays, special occasions, or just whenever you have a hankering. But if you are inexperienced at grilling hamburgers, then you may be wondering:

o How long do you cook hamburgers on a grill?
o What temperature should you grill them?
o What should you season them with?

In this article you will learn the answer to these questions. Plus you will learn a variety of useful hamburger grilling tips.

Grilling Times & Temperature

The following table is a general guide and should not replace checking inner temperatures of the grilled hamburgers with a meat thermometer:

Patty Thickness: 1/2";
Grilling Time: 9 min;
Grill Temperature: Low (Lid & Vent Closed)

Patty Thickness: 3/4";
Grilling Time: 13 min;
Grill Temperature: Low (Lid & Vent Closed)

Patty Thickness: 1";
Grilling Time: 18 min;
Grill Temperature: Low (Lid & Vent Closed)

Seasoning the Hamburgers

Some of the mix-ins frequently used by cooks across America include:

o Onion Soup Mix
o Butter & Minced Garlic
o Minced Onions & Garlic
o Cheddar Cheese & Chopped Bacon
o Equal Amount Of Pork Sausage
o Barbeque Sauce & Bacon
o Cheese & Jalapenos
o Diced Onions & Shredded Cheese
o Lemon Juice, Chopped Basil, Chives, Rosemary, & Thyme
o Teriyaki & Pineapple

Often mix-ins are left out and seasonings are liberally sprinkled on each side:

o Salt & Pepper
o Seasoned Salt & Lemon Pepper
o Cajun Seasoning
o Barbeque Seasoning
o Various Grill Seasonings (found in the seasoning isle in grocery stores)

Grilling Tips

o For best flavor, use freshly ground chuck (about 20% fat) or freshly ground round (about 11% fat).
o When making lean hamburgers (such as when using fresh ground round) mix in one egg for each pound of meat in order to prevent crumbling.
o The leaner the hamburger patties, the drier the hamburgers will be, and the more likely they will crumble while grilling.
o When forming the hamburger patties, be sure to press the middle thin or make a thumb-sized hole to keep uniform thickness while cooking.
o Make hamburger patties about 1/2" larger around than the hamburger buns you will be using as the hamburger patties will shrink.
o You may shape the hamburger patties by either using your hands or using a hamburger patty mold press.
o Pre-heat the grill on high temperature. After pre-heating the grill, clean and oil the grates.
o Brushing a little canola oil on the hamburger patty as well as on the grill will help keep the hamburger from sticking to the grill.
o Closing the lid and vents while cooking will reduce moisture-robbing flair-ups.
o Another way to avoid flair-ups is to place the hamburger patties in an aluminum pie tin. Place the hamburger patties so they do not overlap each other. Still turn the hamburger patties over about half way through cooking. Cook directly on the grill after they are 90% done.
o Turning the hamburger patties one quarter of a turn clockwise or counter-clockwise will create crisscross grill marks.
o Do not press the burgers on the grill as this will cause moisture to escape the burger.
o Flip the burger over only once, half way through cooking time, in order to preserve moisture.
o Never cut a hamburger on the grill so that the moisture stays inside the meat.
o When the juices start coming out of the top of the burger, then it is about medium.
o When the juices pool clear (not red) on top of the burger, then it is about medium-well.
o Use an instant read meat thermometer to determine if the hamburgers are done. 160 degrees Fahrenheit is medium. 170 degrees Fahrenheit is well done.
o Never place cooked meat back onto the same plate as was used for raw meat.
o Brush melted butter onto the hamburger buns and briefly toast them on the grill.

Summery

When you have a hankering for a hot, juicy hamburger, nothing beats a freshly grilled and tasty burger. Now you know the answers to: How long do you cook hamburgers on a grill? How hot should you set the grill to cook the hamburgers? What are some ways you can season the hamburgers? Enjoy!

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Is an Infrared Gas Barbeque Grill Right For You?

2011-10-06T23:21:00.001-07:00

If you have bought or considered buying an barbeque in the past ten years, chances are you have heard of the technological advances in grilling called infrared technology. Infrared grills, depending on who you ask are either the perfect solution to modern grilling or completely unusable for anything other than burning food. The truth is different for each cook and deciding whether infrared grilling technology is right for you and your family's barbeque depends on what your predominantly cook and how you use your barbecue grill.

Infrared technology was invented at Thermal Engineering Corporation, TEC over twenty years ago. It was used for rubber and plastics manufacturing and quick-drying car paint before someone had the brilliant idea that the restaurant industry would benefit from the instant intense heat generated by an infrared gas burner. Initially restaurants were the proving ground for infrared grills. Before infrared grills, a chef would leave a thick slab of cast iron in the oven for several hours while the kitchen was prepping specials and getting ready to open for dinner. After several hours the cast iron griddle would be searing hot. When a customer ordered a perfectly seared steak or tuna, the meat could be quickly laid on the cast iron griddle to sear the outside layer within minutes. Infrared grills were able to duplicate the intensity of direct heat without hours of preparation.

After infrared grills had proven their worth commercially, grill manufacturers began making the grills more versatile for the residential market. Today infra-vection grills have an infrared burner and a convectional, or blue-flame burner hybrid. This design allows a section of the grill to be used for intense heat and another section for slower cooking.

The way a typical BBQ cooks your food is through convection, or hot air. Think about your process: you light the burner, turn all the burners to high then you close the hood and wait. What happens as you wait is the air trapped in the barbeque hood gets hot enough to cook your food. Put the food on the cooking grates and close the hood so the heat surrounds the food and cooks it - very similar to a broiler or a convection oven but outside.

Heat can cook three different ways. Convection cooking uses the air trapped inside the grill to conduct heat. Heated molecules in air or water conduct heat by bumping into one another. The hot air (or hot water, or oil) cooks the food by surrounding it with heat. Conduction style barbeque grills use a conductive medium like lava rocks, briquettes, rods and heavy cooking grates to distribute heat in addition to the heat trapped in the hood. Before infrared grilling was invented, conduction grilling was the only way to cook at temperatures hotter than eight hundred degrees, which is considered the minimum for searing.

Radiant heat is different. Radiant heat is the direct heat from the flame. It is called infrared because the heat energy is comprised of the frequency just below the red end of the physical color spectrum - light we cannot see. Infrared heat is perfect for cooking because the heat is the direct heat generated by the flame, not heat limited by the tolerance of the medium. For instance water will allow less heat than oil, aluminum less heat than iron but the flame will always create the same heat. Instead of finding a way to transfer the heat to air, oil, iron, etc, radiant grills allow the heat from the fire to cook the food.

An infrared burner pressurizes the gas inside the casing of the burner. The pressurized gas turns the flame red instead of the blue flame you are used to seeing and the flame is tiny. However, turn on an infrared burner and the heat at the grilling surface will be over one thousand degrees in about sixty seconds without closing the hood. Most infrared gas grills will reach fourteen hundred degrees within three minutes.

The benefit to cooking with infrared is flavor. When hot air surrounds your food, the food sweats, it drips and loses moisture just like you do on a hot day. Also because a convection barbeque will reach its maximum temperature at approximately five hundred degrees, your food will take longer to cook and it will be losing moisture the whole time. When a barbeque grill uses lava rocks, briquettes or some conductive material to transfer heat the flavor dripping out of your food will actually flare up and cause serious inconsistencies in the distribution of heat. It also makes the grill filthy dirty and difficult to clean. The conduction that creates heat at the grilling surface will be hotter than the convectional heat surrounding the food making it easy to miscalculate time and burn the outside of your food.

When your food is placed on an infrared grill the heat will sear the outside layer of the food within a minute. Flip the steak (burger, filet, etc) and sear the other side and within two minutes, your food is "seared". The outer layer has been sealed and will not lose moisture. The flavor will not sweat or drip out of the food once it is seared. The heat can then be adjusted to a lower setting while the inside of the food is brought up to temperature without worrying about drying out the food. Convection and conductive heat transfer dries the food in the process of cooking. Infrared cooking has the opposite effect locking the moisture in the food where it adds to the flavor. Notice infrared grills all have cooking grates with a concave shape. The concave groove in the cooking grids is meant to hold any moisture that drips out of the food in the first few minutes while searing is sealing the surface of your steak. The moisture is stuck on the grate and is vaporized by the heat to re-enter the food as smoke.

Criticisms of infrared technology are usually made by people who have not used an infrared grill. In theory a lot more heat should make it easy to burn the food. My first steak cooked on an infrared grill looked perfect until I cut it open and discovered the inside was completely raw. The second experiment left the outside burnt but the inside was cooked perfect. By the third attempt at cooking on an infrared grill, I was a pro. I perfectly seared the outside layer of my steak. Then I lowered the heat and closed the hood to force the heat to surround the steak and cook the inside. Within ten minutes the steaks were medium and tasted perfect - juicy like they were raw. An additional point to remember is that when the intense heat sears the outside of the food so no moisture can drip out, the seal also prevents your food from absorbing any fumes or gas residue.

An added benefit of infrared grilling is clean-up. There are no barbeque heat shields or flavorizer plates hanging between the cooking grates and the gas burner. Infrared grills have no need for a plate to distribute heat nor a tray that deflects dripping grease off the burner. An infrared grill has no need for lava rocks or briquettes that get grease and dirt caked up and are impossible to clean. Below my cooking grates is my burner. Anything falls through the grates to the burner, it is incinerated. An infrared grill is the easiest grill you will even need to clean. Although the cooking grates are concave and designed to hold grease let the burner heat the grates to fourteen hundred degrees and it is like having a self cleaning oven. A clean grill will last decades longer than a dirty grill. The clean design of the infrared system guarantees it will keep cooking great flavor for many years.

The other hidden benefit is related to igniting the grill. Ignitor electrodes on most conduction and convectional barbeques go bad within the first year. This is because the electrode is exactly like a small spark plug. When the plug gets covered with dirt and grease, it has difficulty finding clean steel to spark against. Infrared grill electrodes are positioned above the burner so the ignition electrode is cleaned as you are cooking.

Infrared grill technology is the pinnacle of cooking. The best restaurants in town use infrared to keep moisture and flavor inside the food where it belongs. As with anything, the technology will be more expensive than simpler designs of traditional barbeques. Most people realize that they are sacrificing flavor for convenience when they move from using charcoal to using gas barbecues. With infrared technology we are able to gain the convenience of a gas grill with the superb flavor usually associated with charcoal BBQs.

I own http://www.grill-repair.com and I have been cooking on an infrared gas grill for many years. I could not own another barbeque grill again. Let me know if you would like us to assist you with additional questions and information about infrared grills where we blog about infrared gas grills and take a look at some built in infrared grills and cart-mounted grills.

How to Cook Chicken on a Gas Grill For the Best Flavor

2011-10-05T23:15:00.001-07:00

There are various ways of cooking meat such as pork, chicken and beef. At the same time, there are also different means and types of cooking equipment to choose from in terms of grilling. How to cook chicken on a gas grill is one of them and here is a list of suggestions and tips:

If there is one part of grilled chicken that we love to hate but enjoy eating, that would be the skin. Grilling your favorite chicken with its skin on is definitely appealing. However, most people end up having charred or burnt chicken skin after grilling. So what are we supposed to remember? First, do not pierce the meat before or during cooking. It also helps to use appropriate cooking utensils like tongs and skewers. How to cook chicken on a gas grill provides us valuable technique and requires patience, as you need to constantly turn the meat while grilling.

Medium temperature is another valuable element. For cooking chicken using high heat normally results to charring. Aside from temperature, time is also crucial in learning how to cook chicken on a gas grill. As a helpful tip, it is best if you will turn the chicken several times or every ten minutes. The total time of cooking is usually 30 to 40 minutes. However, this suggested grilling time may change depending on chicken size as well as the temperature of the gas grill.

Another known method on how to cook chicken on a gas grill is indirect cooking. If the grilling equipment happens to have dual burners, you can just opt to preheat both burners, turn off one side then carefully place your chicken onto the turned-off burner. Another method is making a pan-like base using aluminum foil, place it under the grate with the chicken placed properly over it. This method though requires an additional ten minutes to suggested grilling time but the results are said to be worth each wait.

To sum it up, cooking for your family may take you at unexplored territory. It is more of venturing into something that is new and exciting. How to cook chicken on a gas grill provides you with good-old technique. It may take time but the benefits are truly great if not worth-eating.

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Choosing a Perfect Steak - Know Your Steak Cuts

2011-10-04T23:04:00.001-07:00

Chefs are taught a lot about steak cooking, but one can still go to a restaurant and have a shocking experience.

At home, the game of serving a consistently tender and tasty steak gets even harder.

I'll follow with an article on cooking the perfect steak, but before we get to that, I'll address the most critical factor of choosing the right cut.

Here are some tips on selecting the right steak. Choosing the grade of meat will follow in a future article.

Choose a great cut

Steak varies a lot in quality.

Firstly you need to select the right cut for your needs, budget and appetite. Here's a quick list of beef cuts that we can that we can definitely classify as 'steak' as well as some common other names.

Tenderloin (fillet steak, tournedos, eye fillet)

This is the 'premium' cut and the most tender with the least fat.

A good quality grain fed or Wagyu tenderloin will have a lot of fat marbling through the meat, but this cut should be trimmed of all sinew and will have no fat on the outside. This is the most expensive cut and the most tender, but Rib steaks have more flavour.

Tenderloins are usually smaller steaks as well. Probably the smallest of all the cuts.

Restaurant portions average 180-250g and it's boneless and fat free.

A double cut from the head of the tenderloin is called a Chateaubriand..

Seared Tenderloin can be baked in puff pastry, either whole or in individual portions, with mushroom duxelles or pate. This is called "Beef Wellington."

Rib Eye, Scotch fillet and Prime Rib

Rib steaks are extremely flavoursome and can be very tender.

The rib has a large piece of moist fat running through the center. This is normal. Leave it there as it gives the meat flavour and keeps it moist.

A rib eye is a fillet of rib - cut off the bone. This is also known as Scotch fillet or 'cube roll'

The Prime rib or "O.P. Rib" is a rib-eye with the bone still on it. Like a huge lamb cutlet, but from beef instead.

Cooking on the bone always gives a lot more flavour, but it does take a little longer to cook.

A prime rib is a premium cut. The Prime rib is up there with the Porterhouse as one of the the largest of the steak cuts, and it's definitely the tastiest.

Expect a prime rib to be 450g to 550 grams.

A rib eye steak will be between 250 grams for a tin one, to 300 grams medium or 400g for a thick one.

Sirloin, Entrecote, striploin, New York strip

This is the 'third best' cut, and the best value.

It is normally sized somewhere between a tenderloin and a rib steak too.

The Striploin or sirloin has thick fat along the top which should be trimmed down to around 1cm thick. It shouldn't be trimmed off totally as it bastes the meat while cooking and keeps it moist.

Sirloin is very tasty and a great cut, but can be tough if not very careful about choosing the brand or grade of meat. A 'standard' portion is 250 grams, with a large steak being 350 to 400 grams.

T-Bone and Porterhouse

These are a 'combination' steak on the bone.

The bone is a "T" shape. One side of the "T" is a fillet steak or tenderloin, the other side is a sirloin. Both are attached to the bone.

these are the same steak, except the Porterhouse is cut from the back of the shortloin where the fillet steak piece is large and meaty.

the front of the shortloin is where the fillet steak starts to get smaller, so these steaks with smaller tenderloin pieces attached are referred to as "T-Bone"

These are great steaks, normally large. A porterhouse cut thick is probably the largest steak of the lot. Expect around 550 grams

Rump Steak

This is the 'bum' of the animal. A plump buttock with an external layer of fat which can be trimmed down to an acceptable level.

The rump is probably the 'driest' steak, with the least marbling through the meat compared to the other premium cuts above.

The rump can have great texture and flavour.

Often the rump is just sliced across the grain to give a large piece of tasty meat.

This can be a disadvantage because done this way the grain will run in different directions through the different muscles in the rump.

This means that some bits will be tougher than others.

Steak should be cut across the grain of the meat for best results.

One solution to this is 'seam-cutting' or splitting a whole rump into different muscles and then cutting each across the grain into smaller steaks.

A rump will be around 250 grams if seam cut, to 400 or 500 grams cut across all the muscles.

Lesser cuts

Flank steak and Skirt steak

These are cut from the abdomen or belly of the beef and have a very specific texture. They're OK seasoned and seared over high heat, but they don't have the typical 'steak' appeal of the prime cuts above.

Bad steaks

Any other cut is not a steak.

A lot of leg meat or shoulder cuts are passed off by supermarkets and 'creative' butchers as "steak"

They are not.

Round 'steak' for example, is a dry, tougher piece of meat not well suited to grilling or pan frying. You can break it down mechanically, or tenderise it, but it's not as well suited to barbecuing and will always be tougher.

Chuck steak is not steak. It's stewing beef.

Choosing a great grade of meat may give you an eating experience that is tender enough from an inferior cut, but the steak cuts from thee same animal will always be tastier and a lot more tender.

A steak cut will not always guarantee tender meat either. Some animals just have tough meat. Even the fillet steak.

A steak is the tenderest part of the beef - what we call a 'first class cut' because it is suited to fast cooking methods such as grilling, barbecue or pan frying.

"BBQ steak" "Budget steak" and similar things are tricks. They are based on price, not taste or tenderness.

If that's ok with you, go ahead. But to get the best taste and a tender piece of meat, choose the cuts above.

My next article will be on choosing the right grade of beef to ensure that your steak will be consistently tender and flavoursome.

Shane Brierly is a professional chef who has been travelling the globe for the last six years cooking, eating and discovering. He prefers the "path less travelled" and is currently living in South-East Asia blogging about food, drinks, cooking and sights from his travels. Shane can be found at http://chef-a-gogo.com and is happy to answer any questions or respond to feedback left in the comments section. He loves teaching people how to cook, and is passionate about fresh food, quickly and simply prepared.

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George Foreman Grill Steak - How to Cook a Juicy Healthy Steak at Home Fast

2011-10-03T23:00:00.001-07:00

Steaks are a very popular option and very tasty, but to grill them by ourselves is not always that much fun or practical so steak houses or restaurants are sometimes the only alternatives. Well, don't get me wrong restaurant steaks are very nice but also expensive and sometimes there is something about preparing steaks ourselves that really hits the sweet spot.

Anyhow what if there is a way for us to cook steaks ourselves without needing too much space and that does not produce too much smoke, then I'm sure many of us would jump at the chance. So here comes the George Foreman steak grill, a grilling machine that enables us, steak-lovers, to fix our own steaks in the comfort of our own home without the smoke and the fat. Confessedly, charcoal-cooked steaks taste a lot better than steaks cooked with this grill however, since barbeque grills are not an option in certain months of the year then this is the best choice you have.

The grill plate is leaning so fat flows away from the food and into the drip tray making the steak a lot less fatty. After placing in the meat, chicken or fish just shut the lid to evenly grill both sides of the meat. Although the plates cannot be taken from the grill, wiping them with a clean wet cloth will be fine. The George Foreman steak grill also comes with a cookbook and a chart telling you how long to cook everything.

to learn everything you need to know about George Foreman appliances and cookware including the George Foreman Rotisserie visit http://GeorgeForemanRotisserie.org.

Two Basic Cooking Techniques - Sauteing and Cooking Pasta Correctly

2011-10-02T22:48:00.001-07:00

While you may chuckle at the thought of not knowing how to boil water, some people will tell you how they ruined their favorite pan when it boiled dry! Basic cooking skills are something that everyone should know, even if they have never set foot in the kitchen. From making a grilled cheese sandwich to creating a five-course meal, you really have to start somewhere! Below, you will find some information on basic cooking skills that can get you started in the kitchen.

Sizzling Sauté

The word "sauté" means "to jump" in French and that's the whole premise behind sautéing meat or vegetables. You'll want to use a frying pan and a bit of fat or butter to keep whatever you are sautéing from sticking to the pan. Prepare your meat by trimming the excess fat and cutting it up into smaller pieces. Prepare the vegetables, such as onions and mushrooms, and dice them up, too.

Place your pan over a high heat and melt the butter or heat the oil. It's ready when the butter starts to foam a little and just begins to turn brown. Add in your meat in first, as it will benefit more from the flavors in the pan. Keep the food moving and shaking until it's done on all sides. This is a great way to prepare a topping for a steak or starting a base for a soup.

Cooking Perfect Pasta

While you would think that this is a rather simple task, how many times have you had a pot boil over on the stove? There are few tips to keep this from happening and to make sure you have the perfect pasta when you're done.

First, make sure you use a large enough pan. Many people try to cook an entire bag of pasta in a small pan and it just doesn't work well. You can figure on four to six quarts of water for every pound of pasta. Next, add a teaspoon of salt to the water.

You can add a tablespoon of oil to the water to keep the pasta from sticking together. It's s not necessary if you stir the pasta enough while it is cooking; however, it does help keep the water from boiling over. Another trick is to lay a wooden spoon over the top of the pan. This works well, too.

Bring the water to a full rolling boil. Add your pasta and stir continuously for the first two minutes. This will give some of the starch a chance to boil off and you'll be much less likely to wind up with a clump of noodles stuck together. Cook for the recommended time, but stir every minute to two minutes while cooking.

Begin checking the pasta for doneness about a minute before the time is up. You can do this a couple of ways. First, you can remove a piece of pasta with a spoon and taste. Be careful - it's hot! Secondly, you can try to pin a piece of pasta with a spoon against the side of the pan and see if the spoon cuts through it easily.

Most people like their pasta "al dente" which means "firm but not soft." This is usually what the time recommendations on the packages are for, too. Once the pasta is done, drain it immediately or it will continue to cook. You can rinse it with cold water for a pasta salad or immediately add your favorite sauce to keep it from sticking together. If your sauce isn't ready, a tablespoon of butter or olive oil will keep it from sticking.

Michelle adores just enjoying free time in trying out great new recipe techniques along with her crockpot recipes. One of her all time winter season most favorite is with out question crock pot pasta recipes

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Condiments For Spicing Up Your Steak

2011-10-01T22:21:00.001-07:00

No steak should ever be cooked without any condiments to enhance its flavour and taste. The type of condiments you should use depends clearly on your tastes. It is important to smell and taste the condiment thoroughly before putting it in your food. This way, you can prevent ruining that excellent expensive steak.

If you have sweet tastes, you could try watermelon rind condiments, they make the meat very delicious. If you prefer spicy foods, try a salsa or wasabi condiment. If you like your foods very salty, then simply try marinated black olives. Salsa is usually made from tomatoes with corn, red peppers and chilli is added to make it extra hot. If you prefer a salsa that is not spicy, you can find ones that do not have chilli and are very mild.

Tabasco sauce is also an alternative for those looking for the extreme spicy taste. It is a combination of very spicy peppers, salt and vinegar. It will not only make your food HOT, but also can enhance the clarity of your taste buds.

Mustard is probably the most globally known condiment along with ketchup. There are many types of mustard available to purchase. For example you can buy the regular version which go well on sausages. But you can also get a little bit more sophisticated. Dijon Mustard has darker seeds and is mixed with wine along with other seasonings to give it a milder, more robust taste. If you have a sweet tooth but prefer things a bit interesting still, try some honey mustard. This is exactly what it sounds like: honey mixed with mustard.

Horseradish is also very common for use especially on sea food. Some enjoy mixing horse radish with diced tomatoes and make a sauce from it. Others prefer a bit of mayonnaise or sour cream mixed with the horse radish. Try them all and see which ones appeals the most to you.

Daniel has been writing articles for more than two years online. Come visit his latest websites over at http://www.CISCarInsurance.org which helps people find information on reducing insurance prices, or check out http://www.dysonrevacuumcleanerparts.org [http://www.dysonvacuumcleanerparts.org] which talks about vacuum cleaner parts for Dyson vacuums.

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

2011-09-30T22:18:00.001-07:00

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?

2011-09-29T21:30:00.001-07:00

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

2011-09-28T21:24:00.001-07:00

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?

2011-09-27T21:18:00.001-07:00

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

2011-09-26T20:54:00.001-07:00

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

2011-09-25T16:48:00.001-07:00

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

2011-09-24T16:39:00.001-07:00

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

Thanks To : lodge logic pre seasoned 10 1 2 inch round griddle

Marinating and Grilling the Perfect Steak for Yourself

2011-09-23T16:30:00.001-07:00

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

2011-09-22T16:06:00.001-07:00

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.

Buffalo Steak - A Low-Fat Alternative to Beef

2011-09-21T15:54:00.001-07:00

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

How to Cook Salmon on a Grill Perfectly Every Time

2011-09-20T15:30:00.001-07:00

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

2011-09-19T15:27:00.001-07:00

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.

Get more fantastic free recipes like these here: [http://www.best-meatloaf-recipes.com]

How Long to Cook Pork Chops on the Grill

2011-09-18T15:24:00.001-07:00

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!

Grilled Sirloin Steak With Harvest Vegetable Salad

2011-09-17T15:21:00.001-07:00

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.

Easy Fish Recipes - Cooking Fish in the Microwave

2011-09-16T15:18:00.001-07:00

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.

How To Cook Emu Meat For Best Results

2011-09-15T15:09:00.001-07:00

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.

Cooking Roast Prime Rib on the Grill

2011-09-14T14:48:00.001-07:00

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/

Flounder - How to Buy and Cook It

2011-09-13T14:09:00.001-07:00

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?

RecipeDirectory.org Where the Web Searches for Recipe Sites

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The Secrets to Cooking Great Steak

2011-09-12T13:45:00.001-07:00

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

2011-09-11T13:06:00.001-07:00

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

2011-09-10T13:03:00.001-07:00

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.

Grilling a Great Steak - It's Easy

2011-09-07T12:42:00.001-07:00

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.

Steak Cooking Tips

2011-09-06T12:39:00.001-07:00

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

2011-09-05T11:57:00.001-07:00

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.

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What's For Dinner? Cooking Prime Rib

2011-09-04T11:54:00.001-07:00

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

2011-09-03T11:45:00.001-07:00

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

2011-09-02T11:42:00.001-07:00

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

2011-09-01T11:39:00.001-07:00

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.

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Cooking Pork Tenderloin on the Grill

2011-08-31T11:21:00.001-07:00

Preparing a pork tenderloin on the grill has got to be one of my favorite meals of all time. It was a regular staple of my cooking arsenal years ago, but over the past few years I have been dealing with a charcoal grill rather than a gas grill, and for the way I like to grill pork tenderloin, it was just too much trouble with the small, portable charcoal grill I had (it was all I had access to). I tried it several times, but not only was it a challenge getting a full pork loin to fit on that little grill, but I was never able to control the heat well enough to handle the cooking the way I wanted it done. Now that I have a new Viking gas grill to work with... oh boy, oh boy, oh BOY!

The thing about cooking a pork tenderloin on the grill is that it's really easy to get really good results, and to really impress your friends, family or whomever else might be sitting at your table. On top of that, cooking pork is actually quite healthy. Pork is very low in fat, and is very adaptable to many different recipes. It also takes on flavors very well, so if you want to add a wet or a dry rub, or perhaps a marinade (from a simple store-bought Italian dressing, which is something I like a lot, to more fancy, home-made concoctions handed down through the generations...) The one thing you do need to be careful about is that because pork is such a low fat content meat, it has a tendency to dry out quickly if it's not prepared properly.

So how do you prepare it properly? Well, one thing you can do (other than the store bought Italian dressing technique I just mentioned), is to soak your tenderloin in brine for anywhere from 10 to 12 hours, or even as much as 24 hours if you want to. Brine is simply salt water. You can add 2 to 3 tablespoons of good salt (I prefer Kosher salt, but many people swear by sea salt) to a quart of water and just let the pork loin soak in that, covered, in the fridge. Doing this will help ensure you have a nice, juicy pork loin when you take it off the grill.

As for grilling, you will need to cook on 2 different temperatures. This is why I like my new gas grill so much; I can crank it up to get it good and hot, then just turn the dial down when it's time to slow cook.

You'll want to use very high heat at first to sear the outside. And remember, as opposed to chicken breasts or steaks where you are cooking 2 sides of meat, this cut is more like a tube, so you can think of it as having 4 sides to sear. On high heat it should take about 3 to 4 minutes per side to get some nice, dark grill marks on the meat. After that, turn the heat down and finish it off. This will insure that you have a tasty, crunchy outer layer of meat and still a very tender, juicy and delicious inside.

When you're done cooking it, simply cut into slices of about a half inch thick. I'm willing to bet that no matter how you prepared your meat before hand, you're going to love this dish and will become a real fan of grilling pork tenderloin from here on out (if you weren't already). If you want more information about grilling chicken steaks and more, just visit http://grillingchickensteaksandmore.com

How to Cook Goat in a Crockpot

2011-08-30T10:24:00.001-07:00

Goat might not be as common as beef or chicken but it is equally great for making crockpot recipes. Goats have been used for their meat, milk, skins, and hair all over the world for centuries and there are more than three hundred goat breeds.

This animal is closely related to the sheep. The meat tastes like spring lamb meat and the word "mutton" is used to describe both sheep and goat meat in India, Pakistan and on some Caribbean islands. The flavor can also be reminiscent of venison or veal, depending on the condition and age of the goat.

The meat can be barbecued, stewed, curried, grilled, baked, canned, minced, or made into sausages. The New Zealand Kiko, which originated in Tennessee, is a popular breed of goat for eating, as is the South African Boer, which was introduced to North America in the early 1990s.

Goat is wonderful for making casseroles and stews and if you fancy a change from the kinds of meat you normally use in your crockpot recipes why not try some goat? You can buy the meat fresh or frozen in larger grocery stores or Caribbean grocery stores.

Slow Cooked Goat Leg with Garlic and Vegetables

This is a very simple recipe, combining the goat meat with potatoes, carrots, garlic, wine, shallots, and tomato paste. Most of the flavor comes from the goat; if you like hearty dishes you will love this one because it is simple yet very satisfying and flavorful.

What you will need:

1 goat leg, de-boned or folded
3 red potatoes
3 cloves garlic
3 carrots
1 cup water
1 cup white wine or chicken stock
8 oz tomato paste
8 shallots
Salt and black pepper

How to make it:

Put the water, wine, goat and tomato paste in your crockpot and stir the mixture. Cook it for four hours on low. Peel and chop the carrots, potatoes, garlic, and shallots and add these to the pot as well as the salt and black pepper. Cook for another three hours or until the meat is falling off the bone. Serve with couscous or rice.

Recipe for Goat in Red Wine

You can adapt this recipe if you have other vegetables to use up. Carrots, mushrooms, zucchini, eggplant, and squash are all good. The goat will come out very tender and moist and you can serve this taste recipe with mashed potatoes or rice. If you want the gravy to be thicker, you can stir a teaspoon of cornstarch into the beef stock before you add it to the crockpot.

What you will need:

1 lb goat stew meat
1/2 bottle red wine
3 bay leaves
6 oz tomato paste
6 peeled, chopped carrots
1 chopped onion
1 teaspoon chopped fresh thyme
14 oz beef stock
1/2 teaspoon salt
1/4 teaspoon black pepper

How to make it:

Put the vegetables and herbs in the bottom of the crockpot, then pour in the liquids and tomato paste and stir the mixture well. Add the goat and make sure it is covered in liquid.

Add the salt and pepper, cover the crockpot and cook the stew on high for three hours, then low for two hours. Alternatively, you can cook it on low for eight hours or nine if you are using frozen meat.

Many people would list beef or chicken as the main ingredient in their best crockpot recipes but goat is also nice to work with and it falls off the bone after being slow cooked. For a more traditional dish, what about making a hearty and delicious crockpot beef stew for dinner?

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

T Bone Steak Recipes - Picking the Best Cut of Meat

2011-08-29T10:21:00.001-07:00

It's summer, it's warm and it's time to get the grill going. Time to invite the friends over, ice up a cooler of beer and cook some steaks. Nothing to it right? Do you have one of the great T Bone steak recipes? Do you need one? If you've been cooking steaks on the grill, you might know the answer, but for sure there are a few tips you need to follow, even for the most seasoned backyard BBQ king.

Picking the right steak is very important. The T-Bone steak is one of the cornerstones of beef so it's a good choice. Tenderloin, strip and porterhouse steaks are more tender, T-bone falls in the middle, but don't worry, it's good.

The U.S. Department of Agriculture or the USDA grades beef and the highest quality if prime, that's what you want to go for. Choice is the next best and what is found usually in grocery stores. You might have to call around to find prime, but some good butcher shops and Whole Foods carries that quality of steak.

To get the tastiest cut of meat look for good marbling, which is tight, evenly spaced, flecks of fat in the meat. Remember, marbling in meat is like the flavor crystals.

When it comes to the actual cooking, I like to keep things simple: salt, pepper and a little olive oil spread on each side of the steak. I think the pure flavor of steak and charcoal is the best, especially if you've got yourself a great T-bone steak.

Just cook it on each side for a few minutes depending on how you want it cooked.

For more information on cooking and T Bone steak recipes, check out my information on it at http://culinaryschoolnewyorkny.com/

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French Culinary Schools

2011-08-10T11:22:00.001-07:00

French food is one of the most delicious cuisines in the world. With the passage of time and the modernization of society, western eating habits have had a huge amount of influence on the masses. Thus, the traditional French cuisines are slowly fading away. To keep the cultural delicacies alive, many culinary schools have been established to teach the art of cooking French food to individuals seeking career opportunities in this field. Cooking requires a lot of expertise and innovation and to acquire that, students need to undergo proper training. Culinary schools offer certificate or degrees to the students who successfully complete the entire training and secure minimum required grades. The students are required to complete traditional apprenticeship in various hotels during their training period.

Read About Study Abroad and also read about British law Schools and Engineering courses in the UK

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Hamburger Steaks With Brown Gravy Recipes

2011-08-09T11:19:00.001-07:00

A hamburger steak is a perfect comfort food, and hardly even requires poring through recipes. At its most basic, it’s just ground beef, after all, maybe with a little bit of salt and pepper or garlic powder mixed in. But that makes for a pretty bland meal, doesn’t it? A hamburger steak with brown gravy recipe, however -- now that’s what you need to turn a simple meal into a perfect dinner.
When I make hamburger steaks with brown gravy, my recipe calls for Rawleigh Steak and Hamburger Seasoning Mix, as well as Rawleigh Onion Flakes -- they are well worth mail ordering for, as nothing in ordinary grocery stores is comparable. A pinch of kosher salt, a touch of Worcestershire sauce, and the patties are ready to be cooked; in the winter, you have to resort to frying or broiling, but in summer you definitely want to grill!
The brown gravy for my hamburger steak, too, must have Rawleigh’s Brown Gravy Mix -- no other mix can compare. You can make it according to the package directions (and isn’t that a great jar, by the way, rather than those packets that spill powder everywhere when you tear them open?): 2/3 cup gravy mix combined with 1 cup cold water, then whisked into 3 cups boiling water until thickened. But I like to tinker a bit, so here’s how my hamburger steak with brown gravy recipe looks:
2 pounds ground beef
3 tablespoons Rawleigh Steak and Hamburger Seasoning Mix
2 tablespoons Rawleigh Onion Flakes
1/2 teaspoon kosher salt
2 tablespoons Worcestershire sauce
Combine ingredients, divide into 6 patties, and cook to desired doneness.
1 tablespoon butter
8 ounces sliced mushrooms
1/3 cup red wine (one that’s worth drinking!)
2/3 cup cold water
2/3 cup Rawleigh Brown Gravy Mix
3 cups boiling water
Heat butter in a skillet, and add mushrooms; sauté until golden brown. Meanwhile, combine wine and cold water; stir in gravy mix. Whisk mixture into boiling water and cook until thickened. Stir mushrooms into brown gravy. Place hamburger steaks onto a serving platter and top with the brown gravy. Serve hot to a hungry family!
This is easy enough to make for a quick weeknight dinner, but also sophisticated enough to be served at a dinner party. My hamburger steak with brown gravy recipe is an all-purpose hit!

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The Features That Influence the Price Swiss Steak

2011-08-08T10:30:00.001-07:00

When buying steak cuts one has the great advantage of choosing from the most expensive to the cheapest without fearing that the dishes will be less tasty or well prepared. The features that influence the price of meat are usually related to the tenderness of the texture: the tenderer the cuts, the higher the costs. However, many of the harder steak cuts make delicious dishes that would not be possible otherwise; this is the very case of the Swiss steak, a meat dish that relies on beef cube steaks. The preparation process includes beef pounding and rolling, followed by braising afterwards.

Though the first thing that comes to mind when we hear the name of Swiss steak is to associate it with Switzerland and consider it to be a traditional type of food from that perticular country, the meaning is totally different. Swissing is the very process of rolling and pounding steak cuts in order to make the beef a lot softer; it is widely used not just in restaurants but at home too. More tenderizing is achieved afterwards in the braising process, when all the juices left from the Swiss steak contribute to a unique taste specific only to food that has been kept a long time cooking on a medium fire.

Together with the beef you can add several slices of ham or bacon to the combination to enhance the aroma and allow further unique taste when time comes to add the seasonings. You will notice that as the meat softens, its volume decreases considerably, for example a Swiss steak that is one and a half inches thick only gets to a quarter of an inch during the braising process. Unlike for grilling and broiling when volume reduction often brings a harder tissue, the Swiss steak gets softer and softer during braising.

At the end of the Swiss steak cooking process, remove the beef from the remaining sauce and add some chopped or grated vegetables to boil several minutes: onions, red or green pepper, garlic and celery work best for the purpose. It should not take longer than five or six minutes before you may add some tomatoes and Worcestershire sauce in the broth and stir the combination. When the composition looks homogeneous, you can add the meat back to the pot, cover it and cook it for one or two hours more. The resulting Swiss steak will be so tender and delicious that it will make a true delight to eat.

Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Swiss Steak, Visit His Site at SWISS STEAK

Wine And Beef: A Good Tasting Combination

2011-08-07T10:26:00.001-07:00

One of many people's favorite foods is a good cut of beef cooked to perfection. Many also enjoy a good glass of wine along with the beef. The question for a lot of us is what wine to pour to go along with your perfect beef selection. What wine would enhance the flavor of beef if accompanied with a heavy sauce? Of course, it matters what one's personal wine preference is, but it also matters how the beef is cooked.

Ronald Senn is currently Vice-president of Ideal Wine Coolers. Ron served in the U.S. Navy from 1966-1970. Ron graduated from the University of Arizona with BS and MS Degrees. Ron is retired from the U.S. Forest Service after serving over 30 years.

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Also visit our blog: http://www.winecoolerblog.com

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Simple Tips For Roast Beef Cooking - Holy Cow!

2011-08-06T10:26:00.001-07:00

With internet access these days you can find answers to anything under the sun. So is the case of tips for beef roasting. It is a fact that you will find online cooking tips on roast beef and using these you can improvise on your cooking time. Given below are a few such common tips which any one can make using of them.

How to choose the cut:

Some of the most preferred cuts during the holiday season are Rib and Short Loin but the leaner cuts like round tip, tip steak, round roast, and round steak are luscious too if prepared properly and they are quite cheap for everyday meals.

How to decide about the weight:

A few of the practical roast beef cooking tips include knowing the quantity to buy. Here are a few of the roast beef cookery ideas which can assist you consider this.

Generally, lean boneless roasts, such as short-loin, rib eye and round will normally give four 3-ounce portions of cooked, trimmed beef for each pound. Putting it differently, three-pound roast will give twelve 3-ounce portions. Rib roast has more fat, hence will give about three 3-ounce portions of cooked, trimmed beef for each pound.

Knowledge about roast beef cookery tips for bone-in meat can also be very helpful. Bone-in rib roasts will give two and half 3-ounce portions of cooked, trimmed beef per pound. Putting it differently, a three-pound bone-in roast will give about seven 3-ounce portions.

It is always better to decide in advance in case you want surplus when taking a decision on what quantity to buy. Some people love having something surplus to nibble on later while others do not like leftovers. One of the most helpful roast beef cookery tips include smart shopping. Always buy your meat last when shopping. This lets the meat to remain colder for long. Also buy only the meat that is cherry-red in color, devoid of any gray or brown blotches. A darker purplish-red color is specific of vacuum-packaged beef. When exposed to oxygen, beef turns from darker red to bright red.

There are some more ideas and hints accessible online if you want to look for them. Many of these websites are specially cater to meat products and meat preparations. These professionals are glad to share their expertise with you through useful roast beef cookery ideas and information. These sites are quite easy to find and they are written in simple language.

Utilizing these roast beef cookery ideas will not only save your money but you will also benefit from your choice. Your dishes will turn out tastier. Try some of these tips

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Cooking with Kosher Wines

2011-08-05T10:02:00.001-07:00

You can do a whole lot more with your kosher wines than just drink them — you can cook with them as well! Here are a few recipes to try out at your next dinner party or family gathering. Once you try these delicious dishes you'll be buying separate bottles of kosher wine just to cook with! Penne with Chicken and Eggplant

Whether you're looking for premium kosher liquor or affordable kosher wines, LiquorsGalore.com provides the selection and quality to fit your needs.

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BBQ Grills and Smokers - the Benefits of Owning Both

2011-08-04T09:58:00.001-07:00

Do you love to grill on a hot day? What about a cold day? Any day at all? Some people just can't stay away from their barbeque grills. If you're one of them, we understand. Nothing beats the flavor of meat cooked on a grill, except, maybe meat cooked in a smoker. Learn the difference between bbq grills and smokers and the benefits of owning both.

With HiEndGrill.com's one-stop shopping, superior quality bbq grills and smokers at incredible prices, you are sure to find exactly what you are looking for and much more.

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Careers In Cooking

2011-08-03T09:44:00.001-07:00

If you find yourself right at home in the kitchen, perhaps a chef career would be right up your alley. When the thought of a chef career comes to mind, it may project thoughts of slaving over a hot, smelly grill, flipping burgers and hearing endless orders shouted through a loud speaker. While that may be the scenario for some chefs, there are actually many different options for this occupation.
Cooks for fast food and restaurant chains are always in demand because quick employee turnover is almost guaranteed. Many high school students take on these less-paying jobs solely as a summer gig. Others use the opportunity to bring in income until a more profitable job is found. However, restaurant, fast food and short order cooks are still categorized within the chef career spectrum and having the skill of producing high quality, tasty food is a talent that not everyone has. Everyone has to begin somewhere, and working for one of these kitchens provides cooking experience, looks good on resumes, and can act as a jumping off point for beginning a chef career.
If baking will be your forte in your chef career, perhaps a job at a cafeteria or nursing home would be a good job selection. While fast-food workers are constantly frying up and scooping out the same food products daily at a lickety-split pace, an institution kitchen is a more relaxed atmosphere where a variety of traditional, slightly more healthy dishes are prepared.
For instance, many cafeteria kitchens designate two or three items in which an employee is responsible for preparing and baking daily, such as a cook who makes bread products, one who creates casseroles, and others who hand-bread and roast chicken. Having a set food prep schedule gives a cook or chef the opportunity to ease into their specialty and, over time, perfect their craft.
After a few years of experience, it may be possible to advance to a head chef position at a prestigious eatery, such as a steak house or hotel restaurant. This chef career is a bit more stressful, as you are not only in charge of a kitchen full of employees; you are also required to insure the food going out to the paying customers is first-rate and superlative. A chef career at this high status will pay a higher income because cooking skills must be paramount and management skills proficient.
Possibly the most sought-after chef career is as a personal or private household chef. To be selected as a personal chef because of your impeccable cooking skills, creative dishes and flawless meal presentations is the height of honor for a chef after years of hard work and practice.
If you are considering a chef career, knowing how to cook is not enough. You must perfect your craft and stand out from all the rest who are your competition. Enrolling in a vocational school which provides cooking instructions or even a specialty college or institution could help mold you into the cooking expert that will send you on your way to the world of chef careers.

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Awesome Eats to Spice Up Your Bodybuilding Diet!

2011-08-02T09:13:00.001-07:00

Here is the complete list!

* Oatmeal & Whole Eggs (Hardboiled)

* Brown Rice & Chicken

* Brown Rice & Steak Or Other Red Meat

* Brown Rice & Cod

* Brown Rice & Tuna

* Eggs And Oatmeal

* Chicken And White Rice

* Top Round Steak And Waffles

* Lean Ground Beef And Pasta With Low Fat Sauce

* Tuna And Broccoli

* Chicken And Broccoli

* Canned Chicken And Broccoli

* Chicken Salad

* Whey & Creatine & L-Glutamine Shake.

* Salmon Filet And Asparagus

* Boneless Chicken Breast Stuffed With Non-Fat Cheese And Steamed Spinach

* Top Round Tonkinese Soup (No Oil Added)

* Rolled Top Round Roasts (Use Top Round Scaloppini) Stuffed With Mashed Potato And Corn Niblets

* Boneless Chicken Breast Slow Cooked In Apple Juice With Apple Fried Rice

* Raw Eggs Cooked In Oatmeal

* Steak & Vegetables

* Tuna & Baked Beans

* Raw Eggs & Cottage Cheese

* Double Quarter Pounder

* Tuna/Hot Sauce And Whole Wheat Tortilla

* Scrambled Egg Whites And Salmon

* Low Fat Cottage Cheese, Wheat Germ And Walnut Oil

* Ezekiel Bread And Sliced Turkey Breast

* Sharp Cheddar Cheese And Natural Peanut Butter

* Chicken Breast And Brown Rice

* Fine Grade Mince Burritos On Low Carb Whole Meal Wraps

* Omelet With Low Fat Cheese

* Chicken Parmesan Without The Crumbs And Low Fat Cheese

* Chicken Breast Tenders

If your bodybuilding meal plan has grown stale, print this list and take it with you to the supermarket next time you go shopping. Perhaps stealing a few meal ideas from the top guys in the sport might be the change of pace you're looking for!

Dane Fletcher is the world's most prolific bodybuilding and fitness expert and is currently the executive editor for BodybuildingToday.com. If you are looking for more bodybuilding tips or information on weight training, or supplementation, please visit www.BodybuildingToday.com, the bodybuilding and fitness authority site with hundreds of articles available FREE to help you meet your goals.

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How to Pick and Cook Popular Steak Cuts

2011-08-02T06:05:00.000-07:00

In moderate amounts eating beef, including steak, is a good choice providing many health benefits. Protein in steak, or from some other source is necessary in building strong muscles and bones. In fact a 4 ounce serving provides over 60 percent of the recommended daily amount of protein.

Steak is an excellent source of many other essential vitamins and minerals. B12 and B6 are vitamins that help the body convert food to fuel. Selenium is a mineral that helps the immune system produce antibodies. Zinc prevents damage to blood vessel walls and aids in proper functioning of the immune system. Steak is also rich in phosphorous which builds strong teeth and bones, and iron that helps carry oxygen in the blood to cells and muscles, and prevents fatigue.

There are some differences with grass fed meat but it's not clear that these have any significant health benefits that can't be matched by proper cooking of meat from grain fed cattle. Their meat has somewhat less fat. It has higher levels of conjugated linoleic acid and Omega-3, fatty acids that may reduce heart disease and cancer risks, and might play a role in weight loss and bone health.

The advantage of grilling or broiling a steak is that the fat drains out. Recently there's been concern that high temperature cooking methods create cancer causing carcinogens. The marinade inhibits the build up of carcinogens associated with cooking at high heats. Research suggests that red wind or beer marinades are particularly effective at inhibiting the development of carcinogens. Also when grilling don't let the flames touch the meat as this burning of the meat increases carcinogen compounds. When grilling only turn the meat once to reduce toughening.

It's best not to fry because this allows the meat to cook in it's own fat. Better to broil or grill. If you must fry use a small amount of butter and olive oil, and make cuts in the meat as it cooks to let the fat drain out. Since you're adding calories and fat with this cooking method, be sure to serve with a low fat side like salad with low-fat dressing, or steamed vegetables.

Unfortunately, steaks that considered well-done have been associated with higher than normal rates of stomach cancer. Medium-rare to medium is preferred. It is safe to eat a rare cooked steak as long as the exterior is cooked to 105 degrees. Also a complete meal can be made with cuts of beef added to a plate of vegetables. Try brushing with olive oil for flavor. A slice of tenderloin on wheat bread is a tasty and healthy alternative.

Cooking steak using a low fat method is the key to including steak in a healthy low fat and cholesterol diet that won't increase risk factors for heart disease and stroke. A rule of thumb is to eat 6 ounces of meat, or 170 grams daily. To make a healthy and tasty meal when cooking steak, marinade first then cook using a low fat method, like grilling or broiling.

Chef Shawn Bucher is a seasoned chef that also teaches full-time for the Art Institute in Salt Lake City. He also is the author of First Timer's Cookbook and a thorough 24 week training program to learn to cook correctly!

Study cooking from a expert. In his unique web-based teaching program he discusses every aspect from easy salads to cooking steak the right way.

An Overview of Different Types of Outdoor Grills

2011-08-01T08:16:00.001-07:00

Who doesn't love grilling a steak or a few sausages on your backyard during the weekend? The smell of grilling meat is a mouth-watering aroma that is only beaten by the taste of the beautifully grilled steak itself. That's why we're going to talk about the types of outdoor grills, so you can make the right choice. Grilled foods are healthier even, so this is a great choice for cooking.

Bob Sbarro likes to write about Weber gas grills and outdoor products among other things.

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Let's Know How To Cook Steak

2011-08-01T05:18:00.000-07:00

There are several methods to cooking steak but there is usually an optimal method for each steak cut, which include pan-fried, braised, broiled, baked, grilled etc. The tenderness of the steak influences the proper cooking method; cooking methods are generally classified as dry heat or moist; dry heat methods are usually applied for more tender steaks like filet mignon and sirloin, while moist heat methods are more appropriate for tougher cuts of beef. The water helps in softening the steak.

Steak can be cooked to different degrees which are classified as raw, very rare, rare, medium rare, medium, medium well-done and well-done. The tenderness of cooked steak is influenced by how much it is cooked, the closer it is to well-done, the less tender the meat is. Rare steaks are cooked for a very short time. They still preserve their rawness and are very pink in color. Rarely done steaks preserve their original beefy flavors, but they are not very healthy as they still contain microorganisms. As the cooking time intensifies, the pinkness of steak is changed to brownness and its juiciness also minimizes. Well-done steaks are brown all through and also tough to chew. Each steak cut has different traits. The unfailing attribute to steak cut is the marbling. The marbling of the steak should be evenly spread throughout the steak. The amount of marbling will differ per steak.

Before cooking steak, bring to room temperature for at least 30 minutes. If the steak was frozen first thaw it in the refrigerator as cooking the steak while still cold will cause a longer time to reach its optimal internal temperature. Marinate the steak if required. The better the steak cut the less marinating it will require. Marinating is particularly recommended for lean steak cuts with no fat. Meat tenderizer should be used in moderation or not at all if you are not sure of its correct use. A good marinade of red wine, lemon juice and olive oil will tenderize the meat, and create flavor and moisture.

Use steak seasoning to supplement the steak cut's natural taste, salt and pepper are generally the only seasoning needed. When using other components ensure they improve the steak's flavor and not overpower it. When cooking steaks, refrain from needlessly poking the meat as this may destroy its flavor and texture. When browning steak let it to sit still for a good amount of time for the browning. Use a pair of tongs or a spatula to handle the steak.

The most common way of cooking steak is to grill it. When grilling a steak - the tenderness of steak, the marinade, the quality of the coal and lighter fluid - should all be taken into consideration. Most steaks require about 8-10 minutes grill time. Tender cuts can be broiled. Broiling is done in the oven without the use of liquids. Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye are best pan-fried. Steaks are fried in an open pan placed over flame with no oil. The steaks cook in their own fats.

Bigger cuts of beef are good for roasting which is also a dry heat cooking method that uses no liquid and no cover. Braising, a moist-heat cooking method done with a little amount of liquid in an oven with a closed lid, is good tougher cuts of beef such as chuck, round, briskets and blade. Stewing is an another method for tough cuts.
Feeling the middle of the steak with your finger can tell if it's cooked.

If there is no bounce back, then the steak is still not cooked. A small bounce back, suggests the steak is medium raw. The more bounce received, the more well cooked the steak is.Before serving, place the steak to rest for at least 10 minutes to redistribute the juices back into the meat. This will stop the steak from losing some of its internal juices when cut.

Wimberley, Texas: A Wine Country Bed and Breakfast Inn That Cultivates Reconnection

2011-07-31T08:04:00.001-07:00

Mike Schneider of the Blair House Inn Bed and Breakfast in Wimberley, TX told me that he endeavors to create a space for loved-ones to bond. The inn's facilities are designed to allow guests to be separate from the whole. This serves to create a healthy relationship for visitors and encourages the exchange of thoughts and feelings so couples are able to reconnect. Mothers bring their daughters to Blair House for getaways; Fathers bring their sons. Young professionals come for a reprieve from stressful jobs. Military couples seek quiet time and spend a lot of moments just cocooning; just being by themselves. Older couples visit to find the magic and rekindle the passion that brought them together in the first place.

CONTACT: Blair House Inn Bed and Breakfast, 100 W Spoke Hill Dr., Wimberley, Texas (TX) 78676, Phone: (512) 847-1111 • (877) 549-5450 http://blairhouseinn.com/

ABOUT THE AUTHOR: C.J. Good is a freelance writer, keynote guest speaker, and author of two books about finding and cultivating contentment. "Little Gifts of Sustainable Contentment" (Reviews 4.5 Stars, Look Inside) is available on Amazon. C.J. Good writes on topics ranging from spirituality, inspiration, and growth to health issues, travel, and relationships. Her purpose is to write quality books that will make a difference in reader's lives. How we can feel better about ourselves and how we can interact with one another is the basis for ultimate contentment. Values such as integrity, love, compassion, understanding and peace are inherent in the writings of C.J. Good. C.J. Good was an executive in the travel industry for 17 years. Website ~~ Twitter: GoodAffirmation

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How To Broil Any Type Of Delicious Food

2011-07-30T07:58:00.001-07:00

How To Broil Delicious Food Like The Professionals is a 47 page premium course written by dedicated cook and author Olivia Goldstein. These broiling methods are easy to follow for any level of cook. They are guaranteed to be easy, healthy, and delicious!

I'm just average guy who believes anything is possible when your put in the right circumstances :) I love meeting new people, traveling, and hanging with friends.I enjoy excellent health, freedom, independence and comfort.

Easy Vegetarian Recipes For Skeptics

2011-07-29T07:43:00.001-07:00

If you are thinking of following vegetarian diet for certain causes - religious belief, health reason, economic reason, animal rights - you will face a barrage of uninformed arguments from skeptical relatives and friends. A common argument about vegetarianism is the difficulty of preparing vegetarian meals. Don't get swayed or discouraged by this argument because there is a lot of choice for vegetarians. A vegetarian diet consists of ordinary everyday foods like grains, vegetables, nuts, and fruits. Legumes and starches like potatoes and rice are also part of the diet. Fish, poultry, and dairy products can also be incorporated depending on what type of vegetarianism you follow. These are all available in your average grocery store. Also, there is a variety of easy vegetarian recipes available in many sources. Books, magazines, newsletters, and even TV shows are veritable sources of healthy vegetarian recipes. You will not miss anything because the choices are limitless.
Vegetarian meals do not deviate much from a regular diet except for the absence of meat. Skeptics argue that this could mean missing out on essential proteins. But this is hardly true nor correct. All healthy vegetarian recipes are well-balanced. They have the required amounts of essential vitamins, minerals, and protein. Examples of protein choices are legumes, nuts, beans, fish, poultry, dairy, and the popular tofu. Calcium, a mineral often associated with milk, is not missed either. Middle Easterners and native Africans are known to have strong teeth and bones but their diets rarely contain dairy or meat. They get their calcium from vegetables and root crops. So there is no reason you couldn't get your calcium requirements from vegetarian foods. In terms of nutrition, a vegetarian diet is even superior to diets with meat. There is less fat and bacteria that enter the body which can cause heart diseases and infections. You can watch meat lover bloat and get fat while maintaining your own healthy body with vegetarianism.
After proclaiming that you are eating healthier with vegetarianism, you'd think that the non-believers will stop bugging you. But no, they're back and possibly bearing the most difficult question for hedonists. They'll ask if you're not depriving yourself of the hearty pleasure and satisfaction only the flavor of meat can give. Fret not because vegetarianism has an answer to that. When vegetarians state that there are easy vegetarian recipes, they don't just mean easy to prepare but also easy on the palate. Contrary to what the skeptics are thinking about vegetarian meals (you know, limp lettuce and carrot sticks), vegetarian meals are flavorful and varied. Recipes range from curries, soups, burgers, steaks, hotdogs, casseroles, pasta, and delicious desserts all made with true vegetarian goodness. In fact, vegetarian meals are more flavorful because they make full use of herbs and natural flavors unlike meats which use a lot of salt.
If your friends and relatives still won't stop bugging you about your vegetarian diet, get a load of healthy vegetarian recipes and cook them a feast. When they see that you didn't even break a sweat preparing the delicious feast, they'll be convinced of the ease of vegetarianism. Give them copies of easy vegetarian recipes and don't be surprised if they'll ask you to go produce-shopping in the following days.

Learn about cheese allergy and cheese storage at the Cheese Facts site.

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Secrets About Gold Standard Whey Protein

2011-07-28T07:37:00.001-07:00

Gold Standard Whey Protein are primarily digested in the stomach, where enzymes break the bonds holding the amino acids from protein digestion. Protein digested in the small intestine travel, where bile is absorbed by the small intestine and blood, where it is transported throughout the body with other nutrients for life.
Gold Standard Whey Protein are the building blocks of the body are essential in the production of hormones, enzymes and DNA, contributing to cell cycle, cell signaling, and immune response in the body, produce hemoglobin, which is an important part of red blood cells. Proteins are required for the transport of materials in body fluids.
Proteins are very important nutrients. The main source of protein from food. There are two main types of proteins, including complete and incomplete proteins. Complete proteins are those that contain all the essential amino acids. Incomplete proteins do not contain all the essential amino acids, and they contain a small amount of one or more amino acids, but not all. It is always best to be informed about how to obtain the best sources of protein.
The best sources of complete proteins:
Fish and seafood is one of the best sources of complete protein because it contains small amounts of fat. Although some fish such as salmon contains high amounts of fat, is known to help with the omega-3 fatty acids, which are beneficial for the heart.
Meats provide a significant amount of complete protein, but it is best to eat poultry rather than red meat such as poultry meat offers lean protein. Red meat contains significant amounts of fat, and showed that high consumption of red meat can raise cholesterol in the blood. Red meat can be consumed only after removing the skin.
Dairy products like cheese, milk and yogurt are sources of complete proteins are known to provide essential vitamins and calcium, which helps keep teeth and strong bones and prevent osteoporosis.
Soy is considered a complete protein source because it contains all essential amino acids and surpasses all other plant foods in the amount of protein that can provide the human body.
Eggs contribute a significant amount of complete proteins. They also contain antioxidants and vitamins. Normal healthy adults should take one egg per day, because an egg would help with the daily protein need.
Best sources of incomplete proteins:
Beans are one of the best sources of incomplete proteins. ½ cup of beans is equivalent to 3 ounces of cooked steak. They give large amounts of fiber as well.
Legumes and nuts like almonds, peanut butter, lentils, beans, beans, chickpeas and beans are sources of Gold Standard Whey.
You can make a complete protein source with the combination of plants and foods of animal origin such as peanut butter lacks three amino acids. Combine the peanut butter on a slice of bread and serve a glass of milk with Gold Standard Whey.
Eat balanced and appropriate amounts of the best sources of protein will ensure that the structure of your body receives adequate amounts of this essential nutrient required for normal growth and proper operation, helping to achieve a healthy lifestyle.

Hi, My name is Kendra, I'm from Vancouver, BC. My interested involve reading, writing and taking care of my family. I enjoy writing articles and taking a walk through the park on a sunny day. I hope you enjoyed my article(s) and wish you the best of luck!

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Cooking Dinner on Valentine’s Day

2011-07-27T07:23:00.001-07:00

Many couples celebrate Valentine’s Day by going out to eat at a special restaurant. In fact so many couples do this on Valentine’s Day that getting a table at a highly sought after restaurant will likely involve making reservations well in advance and restaurants which do not take reservations may require long waits to be seated on Valentine’s Day. However, couples who are looking for a change of pace on Valentine’s Day can try cooking their own dinner on Valentine’s Day. This article will provide some basic tips for cooking dinner on Valentine’s Day and will also provide some ideas for making the activity of cooking more unique.

The most important tip we can offer for those who are planning to cook dinner on Valentine’s Day is to keep the meal simple. This does not mean you have to serve something boring. Rather it means you should plan on cooking a meal which is not overly complicated or difficult to make. This is important because if you plan a meal which is too difficult you may spend too much time in the kitchen working on the meal and not enough time enjoying the results of your efforts with your loved one.

Another great tip for cooking dinner on Valentine’s Day is to make sure the meal you select is one your partner will enjoy. When selecting the meal, consider your partners personal preferences as well as allergies or any dietary restrictions. This will help to ensure you are cooking a meal which both you and your partner can enjoy. For example a steak dinner may seem romantic but if your partner is a vegetarian she may not appreciate this type of meal.

If you are planning to cook dinner on Valentine’s Day, you should also purchase all the ingredients ahead of time. This will help to ensure you are not scrambling at the last minute to find a few hard to find ingredients. It will also help to alleviate a great deal of stress which could occur if you find yourself unable to find some of the key ingredients and having to make substitutions. However, if you plan ahead and buy all of your ingredients a day or two in advance, you do not have to worry about rushing around on Valentine’s Day to get everything ready and can spend more time preparing for the meal by prepping vegetables or making dishes ahead of time.

You might also want to consider asking your partner to help you cook the meal on Valentine’s Day. This is a fun way to make the act of cooking dinner a way for the two of you to spend some additional quality time together. If you are planning an elaborate meal, you and your partner can work together to make sure everything turns out great. Even if you are planning a simple meal, you will still enjoy the time you get to spend together and will likely enjoy the meal even more because you cooked it together.

One way to make cooking dinner together more like a date is to plan on taking a cooking class together on Valentine’s Day. You and your partner can sign up to take a class together where you will learn a new style of cooking. You will both learn something and you will get to spend some time together making the meal. Furthermore, you will likely be able to bring the meal you made home to share. This means you will not only have a great meal but you will have had a great time making the meal together. This is a great idea for couples who are on a first date because it can be a real ice breaker. During the class you will be involved with working together and following the instructions. Afterwards you will have a great deal to talk about because you will automatically have something in common. You can share your thoughts on the class or even stories about the mistakes you made while in class.

Ginger Malone is a contributing writer to www.redheadedtrip.com & www.onlybabyboomers.com

Making Gravy And Suet

2011-07-26T06:55:00.001-07:00

To meats prepared in various ways, gravy--that is, the sauce made from the drippings or juices that cook out of steaks, roasts, and stews, or from the broth actually cooked from the meat as for soup--is a valuable addition, particularly if it is well made and properly seasoned. A point to remember in this connection is that gravy should be entirely free from lumps and not too thick. It will be of the right thickness if 1 to 2 level tablespoonfuls of flour is used for each pint of liquid. It should also be kept in mind that the best gravy is made from the brown drippings that contain some fat.
To make gravy, remove any excess of fat that is not required, and then pour a little hot water into the pan in order to dissolve the drippings that are to be used. Add the flour to the fat, stirring until a smooth paste is formed. Then add the liquid, which may be water or milk, and stir quickly to prevent the formation of lumps. Season well with salt and pepper. Another method that also proves satisfactory is to mix the flour and liquid and then add them to the fat that remains in the pan in which the meat has been cooked.
TRYING OUT SUET AND OTHER FATS
The suet obtained from beef is a valuable source of fat for cooking, and it should therefore never be thrown away. The process of obtaining the fat from suet is called trying, and it is always practiced in homes where economy is the rule.
To try out suet, cut the pieces into half-inch cubes, place them in a heavy frying pan, and cover them with hot water. Allow this to come to a boil and cook until the water has evaporated. Continue the heating until all the fat has been drawn from the tissue. Then pour off all the liquid fat and squeeze the remaining suet with a potato masher or in a fruit press. Clean glass or earthen jars are good receptacles in which to keep the fat thus recovered from the suet.
To try out other fats, proceed in the same way as for trying out suet. Such fats may be tried by heating them in a pan without water, provided the work is done carefully enough to prevent them from scorching.

For tips on calories in a clementine and clementine oranges, visit the Fruits And Vegetables website.

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Steakhouse Appetizers New York Will Surely Slake your Hunger

2011-07-24T14:59:00.001-07:00

Are you really a steak lover and would go to any extent in tasting a variety of steak dishes? Is it that you are light eater and would like to go for appetizers only? Then, steakhouse that provides appetizers will be the idol place for you to visit. After all, you will be going to such a place that tends to satisfy your taste buds and give you an enjoyable dinning experience. It does not matter that you happen to stay in New York or Manhattan or any other place, steakhouse appetizers would really be quenching your hunger. If you are planning to go for appetizers, then you have to see that which steakhouse offers the best quality. After all, you will be spending money on them and they need to be according to your taste level.

Steakhouse Appetizers are light food items that will help you in a great extent in having a good pastime at your favorite steakhouse. Thick steak slices cut into desired shapes and cooked properly, stuffed tuna or calamari, clams casino, colossal lump crabmeat and many others form a part of the menus of steakhouse. All these dishes along with others are also charged at very nominal rates. So, this becomes easier for you to enjoy the food and experience something extra ordinary about your favorite steakhouse. Everyone would like to eat outside and that too in their favorite steakhouse. Well, spending some quality time with family and friends is also the option that one seeks.

Generally, when a person or steak lover like you goes to a particular steakhouse for enjoying quiet dinners, then what they look for is ambience, quality of service and food, and its location. Whether you go in a steakhouse for having appetizers or for the purpose of having full luncheons, you would shrink away from that place if it has shabby interiors. Well, no one would like to go to such a steakhouse that has bright lights and awful interiors designing. Quality of the food and service is also another thing that you will notice. It is quite obvious that if the appetizers and main course meal is not tasty, then why would you go to such a steakhouse and waste your hard earned money.

Price of the appetizers and main course items matters to a large extent, as everyone would like to spend less and get to experience most tasty steak items. And so would you also do that. In this regard, all you can do is look out for steakhouse menus on internet and decide over the type of appetizers and other surf and turf dishes that you will get to eat. Just imagine that you go in a steakhouse and are served one of the tastiest food and that too at the cheaper or affordable rates. In this way, you will get to experience a wonderful dinning on inexpensive rates.

Every other steakhouse has a variety of appetizers for their customers. In this way, you can get to eat something different on your every visit. Apart from just enjoying quiet dinners, if you are planning to arrange for a party, then you can also contact your nearest steakhouse. There are many steakhouses that reserve weekends, especially for the parties. This is done for those steak lovers, who want to celebrate certain special occasions in their favorite steakhouse.

Neil Folley holds a Masters Degree in Hotel Management. He loves good food and arranging private parties. He is working for Markjosephsteakhouse. To book for Sunday private parties and enjoy tasteful food and Steakhouse Appetizers in New York VisitSteakhouse Appetizers

Cooking is There No End to Pasta Mania

2011-07-23T14:56:00.001-07:00

Item: On any given day, customers at Fresh Fields grocery stores across the country have
a choice of 35 to 40 varieties of fresh pasta, ranging in flavor from squid ink to garlic
parsley. If none of those is suitable, special orders can be made from a list of a whopping
208 pasta varieties.
Item: The average American consumer ate 18.4 pounds of pasta in 1990, up from 12.9
pounds in 1982 for help visit www.apples-recipes.com. The National Restaurant Association estimates that by the year 2000
we'll be eating 30.6 pounds.
Will we ever get our fill of fettuccine with pesto,
ricotta-stuffed ravioli, linguine in clam sauce or just plain spaghetti and meatballs? Is
there a saturation point, when we finally say basta (enough already)?
Not anytime soon, according to the folks who track America's eating habits and also
(not surprisingly) those who market Italian foods. A study last year by the NPD Group
Inc., a Chicago research firm, shows that pasta ranks second among the top five growth
foods in the last five years. The study tracked eating habits of 2,000 households over five
years, and compared 65 foods and beverages to determine which have grown fastest in
consumption. Soft drinks led the list, followed by pasta, chips, turkey sandwiches and
ready-to-eat cereals.
Consumers cited two main reasons for their enchantment with noodles: Pasta is easy
to fix and it's healthful. Digging into a bowl of complex carbohydrates is good for the
body (unless, of course, those noodles are covered with such less-than-healthful but
delectable items as cream, prosciutto and/or Gorgonzola).
``Not only is it convenient to prepare, but it is considered quite good for you,'' said
Harry Balzer, NPD vice president when he presented the five-year study last April in
New York.
And a Gallup survey last May of more than 1,000 grocery shoppers found that 52
percent said they were eating more pasta than in the previous year. In that same poll 92
percent said pasta was ``convenient''; 93 percent said it was good for them.
``I love it, I try to eat it at least three times a week,'' says Sharon Stilwell, manager
consultant for Relcon Inc. in Oak Brook, Ill. ``It's a food that instantly rejuvenates me.
When I'm at home, I fix it simply, with just a little olive oil and Parmesan cheese.
Maybe I'll add chicken if I have leftovers. When I eat out, I'll be more extravagant
although I try to stay away from heavier sauces.''
Italian restaurants continue to proliferate. It's the No. 1 ethnic category in the United
States, according to the National Restaurant Association. Excluding pizza places, Italian
restaurants increased 135 percent between 1985 and 1993, from 4,438 to 10,435, according to the Restaurant Consulting Group in Evanston, Ill. This compares to an increase of only 12 percent for all restaurants during the same time period.
``Oriental and Mexican restaurants still head the list (in numbers of ethnic
restaurants), but Italian restaurants are increasing more rapidly,'' says Millie Lemajich,
director of information services for the Evanston group.
Nationally, the ubiquitous Olive Garden chain, which started with two restaurants in
1982 in Orlando, now has 432 and is averaging 50 openings a year. A new kid on the
block is Macaroni Grill (owned by Brinker International of San Antonio, owner of the
Chili's restaurant chain), which has 27 outlets nationally.
``We opened June 2, and we were having two-hour waits right away,'' said David
Hyre, general manager of the Wheaton, Ill., restaurant, which offers a variety of pastas
and sauces for help visit www.bread-machine-cookbook.com. ``We did research before we came here, but business is better than we ever
anticipated.''
One reason the love affair with pasta should continue is its vast variety--spaghetti
and meatballs will forever be dear in American hearts, but pasta lovers today have an
ever-widening choice.
Macaroni and cheese becomes penne con cinque formaggi (tube pasta with five
cheeses).
Spaghetti with red sauce can be tagliatelle al ragu (ribbon pasta with meat sauce).
``It's a food that people are familiar with, but at the same time, customers are
becoming so aware of the different kinds of pastas, of all the different shapes and the
way pastas can be prepared,'' says Paul LoDuca, chef/owner of Vinci, and the new Italian
seafood restaurant Mare in Chicago. ``Between both restaurants, we're serving 18 or 19
types of pasta.''
Jonathan Fox, executive chef of Maggiano's Little Italy in Chicago, refers to some of
the unusual shapes as ``designer pastas.''
``For example, radiators (radiatori, which resemble little heaters), and little Christmas
tree (shaped) pastas; there are a lot of interesting shapes. But pasta is pasta, and more
important than shape is how it's prepared.''
Cathie Weinberg, media communications manager for the Olive Garden chain, also
reports a large increase in pasta varieties and toppings in the last decade.
``We've seen tremendous changes. We're adding ingredients we didn't offer before,
like capers, chopped olives, sliced peppers. There's so much of a variety that I don't see
the market becoming saturated for a long time. There's room for lots of restaurants.''
Macaroni Grill pushes the envelope when it comes to offering new and different
pasta dishes. One of its biggest sellers, according to manager Hyre, is fried pasta; he calls
it ``an Italian nacho.''
Value is another attraction. Ninety six percent of the shoppers surveyed in last year's
Gallup poll said they liked the cost. When it comes to eating out, a bowl of pasta is
certainly cheaper than a steak or most French food. And portions often are staggeringly
large.

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Camp Chef: You Never Knew You Could Cook So Well

2011-07-22T14:53:00.001-07:00

Do you fancy outdoor cooking and camping trips? Surely, you must love to include a variety of good foods to it. Some people however lament that outdoor cooking has a lot of restrictions and that you will be limited to a few dishes only. But why be a victim of this myth? With Camp Chef outdoor cooking tools and equipments, the limit is only your imagination. Now you can whip out demanding meals even if you are outdoors. Although cooking is usually enjoyed outdoors, it is fun to take it outside once in a while. It may be on your balcony, backyard, garden, beach, lakeside, or camping sites. But wherever you decide to do it, cooking under the clear blue sky will make for a good recreational activity. It is a good way to bond with your family, friends, and colleagues. This kind of partying has an appeal of its own apart from the usual indoor, bar, and hotel partying.

William F. Gabriel gives practical tips on choosing right Camp Chef and camping tent.

Cooking Steaks On The Grill The Scout To A Gross Steak

2011-07-21T14:29:00.001-07:00

Cooking the A-OK steak on the grill is minor role art, quantum craftiness class. Putting universe with one accord to constitute the complete steak takes fortune and clients. Nonetheless, sometime you have mastered cooking steaks on the grill, you will not in any way go out for another steak moreover. The clientele tips will furnish you with the conduct needed to refine your skills towards grilling the dead-on steak.

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How to Make a Southern Comfort Food Meal: Pecan Catfish, Red Potato Wedges, and Vanilla Pound Cake With Fresh Berries

2011-07-20T14:26:00.001-07:00

How about an old fashion Southern Catfish meal? For something really tasty, make these Southern Pecan Catfish. You know if it's southern, it has to have butter and cream. This catfish is fried in butter and served with a creamy sauce. Invite your catfish lovin' friends to share this meal with you. You will really impress them! Red Potato Wedges make a great side dish. And finish off your meal with another Southern staple, Vanilla Pound Cake with fresh berries.

For more of Linda's recipes, vist her website at http://diabeticenjoyingfood.blogspot.com and her old fashion recipe collection at http://grandmasvintagerecipes.blogspot.com

6 Different Types of Healthy Cooking Methods?

2011-07-19T14:14:00.001-07:00

Cooking looks to be a natural skill to others it's fraught with danger and disaster. Cooking need not be scary, let us analyze few of the primary cooking techniques and show you how simple it really is.

Once, you professional one or two of these cookery techniques, you'll then be prompted and self confident to try few of the others. Skills you pick up in one method could easily be applied for other.

Simply relax and enjoy it.

Baking:

This is a cooking process that cooks food in the oven by dry heat. Like a cooked potato. Baking is as well used to describe the cooking method of cookies, bread, and cakes

Roasting:

Just like baking this cooking process uses the oven, but it's generally used for vegetables and meat. Roasting usually asks some fat added up to protect the food and keep it wet while it's cooked at a relatively high temperature. It's better to use tender cuts of meat for roasting and cook it in a shallow tin to admit the air to spread. This will also help in the meat surface turning an appetizing brown. Make sure to turn the cooking juices into gravy to accompany the meat. Along with the meat you can join many vegetable including: carrots, potato, tomatoes, sweet potatoes, onions, tomatoes, fennel, peppers, parsnips, aubergines, garlic and turnips.

Basting:

This is the easy process of keeping fish, meat or poultry moist whilst roasting in the oven. All you need to do is spoon the fats and cooking juices over the meat various times while cooking. This will help keep it moist add flavor and better the visual aspect of the cooked meat. If you run out of cooking juices in the roasting tin then you can add up a bit stock or wine.

Grilling:

Grilling is an incredibly speedy and easy process of cooking, which is as well healthy. The food is cooked applying radiant heat. This makes sure that the outside of the food is also well cooked and browned whilst the inside stays moist. The grill needs to be preheated and the food napped with oil to apply some protection from the severe heat. Barbecuing is the out of door equivalent of grilling and is appropriate for all the foods listed below though it produces a smokier flavor.

Use good quality tender foods like - chicken, steak, sausages, chops and whole fish like trout and fish cutlets and fillets like salmon and cod. Vegetables such as aubergines, mushrooms, peppers, tomatoes and onions are also suitable for grilling.

Griddling:

A griddle used to refer to a flat metal plate, which was used to cook cakes and drop scones on top of the stove. Today the tem to griddle pertains to a ridged griddle pan alike to a frying pan it's a ridged surface, which patterns the food with appetizing brown stripes. It's newly become popular due to its use by many TV chefs. It's a healthy way of cooking due to only a light brushing of oil being required. Griddling is suitable for salmon fillets, squid, chicken, steaks and shellfish, and for vegetables such as courgettes, aubergines, onions and peppers.

Deep Fat frying:

This is the frying method where the food is completely immersed in hot fat. It needs to be really hot and commonly cooks the food speedily. Better oils for this are Soya bean oil and corn oil but groundnut oil is the best. In order to deep fry foods with success they need a protective coating to avoid drying out. The two most popular coatings are breadcrumbs and batter and these are most generally applied on chicken, fish, chips and seafood with a new fad being the mars bar. You've credibly seen this process of cooking performed several times before at your local store. A deep big pan is utilized to heat the oil and a wire basket used to lift the food out. More care is need because the oil is exceedingly hot and it could be quite harmful.

Seomul Evans is a copywriter with an interest in: SEO Services, Healthy Foods, and Healthy Recipes.

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Family Favorite Asian Crock Pot Recipes

2011-07-18T14:11:00.001-07:00

One of the easiest methods of getting dinner on the table quickly is with one of the smaller appliances that cook the slowest. What is this wonder appliance? Your crock pot slow cooker of course. There is a multitude of interesting and delicious crock pot recipes available these days. Keep your family well fed and looking forward to coming to the dinner table. By using your crock pot to prepare your meals, you can start it all in the morning and have supper waiting when you come home.

Just about everyone has slow cooked a nice beef stew, in fact it's one of the most searched for crock pot recipes online. How about trying something different with your crock pot? If you and your family love Asian food, then there is a great Asian crock pot recipe out there to suit your taste and interest. We've included three Asian style crock pot recipes below. Give one a try this week and treat your family to a new favorite meal for dinner.

Chinese Pepper Steak

1-1/2 lbs boneless beef round steak

1 clove garlic, minced

1/2 tsp salt

1/4 tsp pepper

1/4 cup sauce

1 tbsp hoisin sauce

1 tsp sugar

1 tomato, chopped

2 red or green bell peppers, cut into strips

3 tbsp cornstarch

3 tbsp water

1 cup fresh bean sprouts

4 scallions, finely chopped

First, trim fat from steak and slice into thin strips. Mix together steak, garlic, salt, pepper, soy sauce, hoisin sauce, and sugar in your crock pot. Cover and cook on low about 8 hours. 30 minutes before cooking time is done, set your crock pot on high. Add tomato and bell peppers. Dissolve cornstarch in water in small bowl; stir into steak mixture. Cover and cook for 30 minutes or until thickened. Stir in bean sprouts. Sprinkle with onions. Serve with rice.

Chicken Chow Mein

1 tbsp oil

1-1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

4 carrots, thinly sliced

4 green onions, sliced

3 stalks celery, sliced

1 cup low sodium chicken broth

1 tbsp granulated sugar

1/3 cup light soy sauce

1/4 tsp crushed red pepper flakes

1/4 tsp ground ginger

1 clove garlic, crushed

8 oz bean sprouts

8 oz water chestnuts, sliced

1/4 cup cornstarch

1/2 cup water

Brown the chicken in skillet. Put chicken pieces in crock pot and then add all ingredients except cornstarch and water. Stir and cover; cook on low for 8 - 10 hours. Set crock pot to high and combine cornstarch and cold water in a small bowl; stir until dissolved. Stir into the crock pot liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 15 to 30 minutes. Serve over rice or with chow mein noodles.

Szechuan Pork

1-1/2 lbs boneless pork chops

1 - 8 oz can bamboo shoots, drained

1 - 8 oz can water chestnuts, drained

6 green onions, chopped

1/4 cup Worcestershire sauce

1/4 cup Szechuan hot bean sauce

1/4 cup soy sauce

2-1/2 tbsp minced fresh ginger

2 tbsp rice wine or dry sherry

4 tsp sesame oil

4 tsp sugar

8 cloves garlic, minced

Trim chops of excess fat and brown on both sides in a skillet on the stovetop. Place chops in the bottom of the crock pot and cover with bamboo shoots, water chestnuts, and green onions. Combine remaining ingredients together in a bowl and pour over vegetables. Cook on low for 8 hours or until chops are tender and cooked through. Serve hot with cooked rice.

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Find quick and easy family recipes and meal planning articles at 'Quick and Easy Family Recipes' http://quickandeasyfamilyrecipes.com

The Main Course Cusine Of South America

2011-07-17T13:47:00.001-07:00

The food from South Africa is as diverse as the people that live there, influenced by many countries and cultures over the centuries. They have been able to combine all the great ingredients introduced to the country and making it their one, UNIQUE. Nothing tastes as great as South African food! Maybe I am just bias, but why not try it and judge for yourself.
One big influence on the choice of food must be the two bordering oceans, the Atlantic and Indian. Seafood plays a very important role in any diet and can be enjoyed in a great variety of ways. Shell fish, rock lobster, crayfish, salt cod, kingklip and snoek (a pickled fish) are only a few of the great dishes enjoyed very often. They can be served with onions, lemon butter, chilli peppers or a great curry. The crayfish are best served braised with onions and chillies and snoek must be barbecued.
If you are looking for variety, you won't be disappointed! South African cuisine caters for all and no matter what you prefer, you will find something on the menu to suit your taste. The food is both elegant and glows with simplicity. If you are looking for a main course and you are not a seafood lover, don't worry. Look at the following choices and see what you like the look of.
On the top of the menu is the great Afrikaner "hoenderpastei", or chicken pie, inspired by the British pastries, but totally different and unique. This is a pastry pot, filled with chicken, sauce, bacon, green pepper and other "secret" ingredients with a pastry top, baked until light brown and crispy in a medium hot oven.
If you are looking for lamb or beef, try the great bobotie from the Boere. This is a great dish, inspired by spices from the Malay slaves with onions, raisons and topped with a custard, comprising of egg and milk. This is usually served with yellow rice, banana, blatjang and coconut. Make sure to include a great vegetable side dish.
Maybe the warm sunshine is too inviting and you are looking to spend your days outside. If you are, you should try a potjiekos, also a Boer dish. Throwing all the ingredients in a cast iron pot, letting the vegetables cook in the meat's sauces for many, many hours. You can bake a "potbrood" at the same time, by placing the dough in another cast iron pot over the coals.
If the potjiekos isn't for you, why not try a braai (barbecue). Put some "boerewors" (a great seasoned sausage made from beef), steak, sosaties (marinated meat on skewers) and braaidroodjies (toasted sandwiches) on the fire outside in your backyard. This is the way to live! Serve with potato salad and away you go.
Frikkadelle, basically small beef patties, are greatly seasoned and taste magnificent, being served with salads and vegetables. If you are looking for very warm and comfort food, try a bredie. The most popular is a tomato or water lily bredie or stew. This is an all in one stew comprising of vegetables and mutton, with the juices from both, flavouring each other.
Bunny chow (curry stuffed in a hollow out loaf of bread) and curries have become very popular because of the Indian influence and you can buy sweet, mild or hot curries, mostly serve with atjar (pickles) and blatjang. Blatjang is chutney, and served with EVERYTHING. All you have to do is cook local fruits with garlic, chilly peppers and onions to mention just a few ingredients.
Local vegetables and fruit play a very important role in the daily diet. Tomatoes, potatoes, cabbage, mealies, green beans, sweet potatoes, spinach and pumpkin are the most loved by everyone. Sweet potato and pampoenkoekies (little pumpkin cookies, or fritters) are greatly loved dishes, served with cinnamon sugar or a sweet syrup. After your great main course, you have to enjoy desserts, snacks and drinks, but that will be discussed in the next article.
To be a guest in a South African home is a great experience. They pride themselves on hospitality, making sure you are well fed, making you feel at home at all times and creating an everlasting experience you will never, ever forget.

To read about halloween party food and food for constipation, visit the Healthy Food Tips site.

Steak Cooking Tips

2011-07-17T13:45:00.001-07:00

These great steak cooking tips will help you cook the sort of steak that you plan only expert 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 best than a low grade steak that is cooked well.

Cook Steak

· 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 publish essential 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 unavoidable 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 minuscule 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 exterior of the steak has been thoroughly cooked.

· Use seasonings and marinades to heighten 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 exterior 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.

Steak Cooking Tips

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How To Make A Quick And Easy Meal Featuring Halibut Steaks

2011-07-16T13:43:00.001-07:00

Seafood is one of the easiest ways to prepare a quick meal. This recipe for Microwave Ranch Dijon Halibut Steaks cooks in only minutes. This recipe makes two servings but can easily be adjusted by doubling the recipe to serve four, tripling it to serve 6, etc. Serve with the Thyme for Basmati Pilaf which is ready in less than 30 minutes. Add a salad of your choice and you have a quick and easy meal in very little time.

For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com

How to Cook Steak

2011-07-16T13:42:00.001-07:00

Steak, though a grill favorite, can be cooked in some other ways. They can be pan-fried, braised, broiled, baked, etc. Choosing the permissible method for cooking steak depends on its tenderness. There are dry heat methods and moist methods. Dry heat methods are generally applied for more tender steaks such as filet mignon and sirloin, while moist heat methods are more fine to tougher cuts of beef. The water helps in tenderizing the steak.

The tenderness of cooked steak is influenced by how much it is 'done'. Depending on the time for which the steak is cooked, it may be raw, very rare, rare, medium rare, medium, medium well-done and well-done. Rare steaks are exposed to the flame for a very short time. They still profess their rawness and are very pink in color. Rarely done steaks profess their former beefy flavors, but they are not very healthy as they still consist of microorganisms. As the cooking time increases, the pinkness of steak gets converted to brownness and its juiciness also reduces. Well-done steaks are brown throughout and also tough to chew. For lowly palates, medium rare steaks are the best bets.

Cook Steak

The best way to cook a steak is definitely grilling it. Everything matters while grilling a steak - the tenderness of steak, the marinade, the potential of the coal and lighter fluid and even the attentiveness of the man cooking. Most steaks wish about 8-10 minutes on the barbeque. The time will depend on the degree of doneness required.

Tender cuts can also be broiled. Broiling is done in the oven with no liquids used. It gives a dissimilar flavor from grilling as in an oven the heat surrounds the meat from all sides. Less tender cuts can also be broiled provided they are marinated earlier.

Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye taste very well when they are pan-fried. Steaks are fried in an open pan placed over a flame. No oil is added. The steaks cook in their own fats.

If the cut of beef is bigger, then it is ideal for roasting. Roasting is also a dry heat cooking method that uses no liquid and no cover. Tender cuts roast better and they are to be sliced before serving.

Tough cuts of beef such as chuck, round, briskets and blade are usually braised. Braising is a moist-heat cooking method done with a little whole of liquid in an oven with a complete lid. It is a slow process as it gently allows the meat to tenderize.

Another method for tough cuts is stewing. Beef is fully covered in water and cooked gently over a medium flame. Stewing is not a very popular method for steaks; but if the cut is large adequate and tough, then it better be put into the stew pot.

In all the methods of cooking steak, the degree of doneness is measured by using a meat thermometer. However, by practice, one can also judge the doneness by merely touching the steak externally.

How to Cook Steak

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Kobe Beef Steaks are highly sought around the World for their Distinct and Rich Flavor

2011-07-15T13:37:00.001-07:00

Kobe beef steaks are a very popular type of steak which often can only be found on five star restaurant menus across the world. The reason there are limited locations who offer this steak is the high price involved. A pound of kobe beef can sell for around $200 which means the price of a steak is over 3 times the price of a prime beef steak.

Kobe-Beef-Store.com is your only destination to find best quality kobe and wagyu beef. Kobe-Beef-Store.com is selling the world's finest beef at an affordable price to you.

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How to Cook Rump Steak

2011-07-15T13:31:00.001-07:00

Rump steak (or round steak) is meat that is cut, literally, from the rump of the cow. If you were to guess that this is probably a tough cut of meat, you would be right. On the other hand, it is quite flavorful.

The demand is, how can we cook out some of that toughness--or at least avoid adding to the toughness by drying it out--so we can enjoy the rump steak's exquisite taste?

Cook Steak

A good way to cook rump steak is to fry or grill it. A good way is to marinate it first, then fry or grill it. Here I give you one recipe for each method:

Grilled Rump Steak

Ingredients

4 thinly cut rump steaks

1/4 cup butter

Directions

1. Heat butter in a skillet until very hot. Add steaks (cook one or two at a time, depending on pan size).

2. Turn meat oftentimes while cooking for 8 to 10 minutes.

3. Serve steaks quickly, while still quite hot.

Marinated Grilled Rump Steak

Ingredients

4 thinly cut rump steaks

1/2 cup red wine (cabernet sauvignon)

2 tablespoons worcestershire sauce

1 tablespoon soy sauce

2 cloves minced garlic

2 teaspoons canola oil or other cooking oil

Directions

1. Place steaks in a large, shallow pan (non-corrosive only!)

2. Mix together wine, worcestershire sauce, soy sauce and garlic. Pour over the steaks.

3. Cover pan tightly with plastic wrap. Place in refrigerator for at least 4 hours and preferably overnight.

4. Heat oil in a skillet until very hot.

5. Grill the steaks for 3 to 5 minutes on each side, depending on thickness. Add some of the remaining liquid from the marinade pan and let it bubble before removing from heat.

6. Serve rump steaks quickly, while still quite hot.

How to Cook Rump Steak

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

2011-07-14T13:30:00.001-07:00

This narrative goes into information about what is flank steak and distinct inherent ways of cooking it. Many habitancy 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 single 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. an additional one question that many habitancy 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 climatic characteristic of 300 - 325 degrees and use a small whole of liquid in order to voice a moist environment. It can take up to 1-3 hours of slow and low moist baking in order to achieve tenderness.

Cook Steak

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.

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

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Buying a Barbecue Grill on the Internet

2011-07-14T12:53:00.001-07:00

Your scheduled weekend family getaway is fast approaching, and you noticed that the weekends are warming up.   Well, in this kind of condition, what's better way to prepare to make your family enjoy weekend than preparing a barbecue. Yes, that's a great idea for the weekend, but the question is, do you already have the best barbecue grill? If not, why don't you consider buying a barbecue grill online? With all the barbecue stores and a wide selection of barbecue grills out there, it's all worth it.
Finding the right barbecue grill to buy online can be difficult if you have no idea of where exactly to look. It is even more difficult if you don't know what to buy and what to look for a functional barbecue grill. This article is written to help you find the right barbecue grill online.
So, how to buy barbecue grill online?
To begin, look for an online barbecue store that could give the best selection of grills. Once you found it, note that there's a lot of things that to consider before buying a barbecue grill online. First, consider the company's reputation in the business sector. Make sure that the company is operating legally. Also consider the store's expertise on the barbecue grills. Browse through the site and look for clues. In addition, consider the satisfaction guarantee, pricing, delivery costs, and return policy or warranty.   Knowing these will help keep purchase under your control.
Also, before buying barbecue grill online, look for the features and levels of functionality of the grill you are considering.   The way to determine the best features of a grill is to know what you really need for a scheduled weekend family get together. Consider how often and how much you will be barbecuing. A large barbecue grill for ten steaks won't be economical for a family of three.
According to some experts, it is best to buy a barbecue grill online that features ceramic briquettes or lava rocks.   Also consider one that has a dual heat control for convenience and comfort. The convenience that the product offers can be a good basis for choosing the best grill. Consider also the storage space, the ease of assembling, and the overall satisfaction in owning it.
If all of these considerations exist for the barbecue grill you are eyeing online, go get one from the site.
Your scheduled weekend family getaway is fast approaching, and you noticed that the weekends are warming up.   Well, in this kind of condition, what's better way to prepare to make your family enjoy weekend than preparing a barbecue. Yes, that's a great idea for the weekend, but the question is, do you already have the best barbecue grill? If not, why don't you consider buying a barbecue grill online? With all the barbecue stores and a wide selection of barbecue grills out there, it's all worth it.
Finding the right barbecue grill to buy online can be difficult if you have no idea of where exactly to look. It is even more difficult if you don't know what to buy and what to look for a functional barbecue grill. This article is written to help you find the right barbecue grill online.
So, how to buy barbecue grill online?
To begin, look for an online barbecue store that could give the best selection of grills. Once you found it, note that there's a lot of things that to consider before buying a barbecue grill online. First, consider the company's reputation in the business sector. Make sure that the company is operating legally. Also consider the store's expertise on the barbecue grills. Browse through the site and look for clues. In addition, consider the satisfaction guarantee, pricing, delivery costs, and return policy or warranty.   Knowing these will help keep purchase under your control.
Also, before buying barbecue grill online, look for the features and levels of functionality of the grill you are considering.   The way to determine the best features of a grill is to know what you really need for a scheduled weekend family get together. Consider how often and how much you will be barbecuing. A large barbecue grill for ten steaks won't be economical for a family of three.
According to some experts, it is best to buy a barbecue grill online that features ceramic briquettes or lava rocks.   Also consider one that has a dual heat control for convenience and comfort. The convenience that the product offers can be a good basis for choosing the best grill. Consider also the storage space, the ease of assembling, and the overall satisfaction in owning it.
If all of these considerations exist for the barbecue grill you are eyeing online, go get one from the site.

Read about artichoke nutrition and artichoke plants at the Fruits And Vegetables website.

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Cook Steak the Right Way - Some Tips to Cook Steak

2011-07-13T13:28:00.001-07:00

Many habitancy wish they could get ready a steak at home that tastes just as good as the one they get at their favorite steakhouse. Often their attempts to cook steak result in fiascoes ranging from a steak burnt on the surface and utterly uncooked on the inside to a steak that takes on a close resemblance to a black wingtip shoe. A meticulous look at the kind of steak to be cooked and the method of preparing will go a long way to ensure a satisfying dining experience.

Not all steaks are equal. There are dissimilar cooking rules for dissimilar steaks. Cooking a fillet Mignon can be problematical because of its thickness, while trying to pan fry a thin cut of steak can be an exercise in frustration for those who do not care for their steak well done. The thickness of a steak should all the time be considered when deciding what cooking method is to be used.

Cook Steak

Before any cooking is begun, it is significant that any steak about to be cooked be allowed to reach room temperature. Depending on the size of the steak and the ambient room temperature, this should regularly take between a half hour and one hour. The infer for this is fairly obvious. Placing a cold steak on anything cooking medium is being used distorts the cooking time and regularly results in uneven cooking.

Prior to cooking, the use of a rub can be satisfying to those finding to heighten the natural flavor of the beef. It can be as simple as a salt and pepper blend massaged into the meat before cooking. Some habitancy like to add dry garlic or other herbs and seasonings to the rub for a more remarkable taste. Remember though that a great cut of steak already has a great natural flavor.

Less is more when cooking steak. Too many cooks fiddle with a steak while it is cooking. Steaks need to be left alone while it reaches its browning stage. Too many turns and flips will interrupt this process. Worse yet, is any kind of poking of the steak while it cooks as this will negatively sway its texture and prematurely publish its juices.

Determining when a steak is done is often a bugaboo for many people. In addition to the eyeball test, a good rule of thumb is to slowly press your finger against the middle of the steak. If it doesn't bounce back at all, it isn't done at all. A puny spring back regularly means that it is medium rare. After the steaks have been pulled from the heat, it is leading to let them rest for a few minutes to allow the juices to lock in.

To get a great steak, steak lovers don't all the time have to make a reservation. With a great cut of beef and the knowledge of how to cook it, a thriving eating feel is as close as your favorite butcher.

Cook Steak the Right Way - Some Tips to Cook Steak

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Cooking Fresh Fish - From Grilling to Baking

2011-07-13T12:47:00.001-07:00

There is nothing more scrumptious that the aroma and flavor of a newly caught fish, whether sautéing in a pan with butter and wine or grilling fish steaks on the coals. Regrettably, some people are better at fishing than cooking fresh fish. Let this cooking fish guide help you to create you own recipe and pinpoint cooking tips and ingredients that will bring out the best in your fish.

When it comes to cooking fresh fish, breading and frying is as good as it gets. The scent of butter melting in the frying pan and the flair an angler uses flipping his catch is great entertainment. For the novice fisherman reading this cooking fish guide, check that the butter is very hot but not burning. In Addition, make sure that the fish is thoroughly coated in batter. Season your batter to your heart's content. Salt and pepper never goes wrong. You can try other herbs and spices in the batter for a more delicious fish.

On the face of it, grilling would seem to be the easiest technique for handling your fish. A novice might surmise that grilling fish is the same as grilling steaks or burgers. Unlike poultry or beef, fish tends to secrete most of its own juices when cooked. On a grill the delicious juice drops into the coals.

To stop losing moisture, first cover the fish with oil. The oil will seal some of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut reveals that the fish is cooked halfway through. After being flipped, watch the fish vigilantly. Remove the fish as soon as it is cooked through.

Another option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep in the moisture and marinate the fish in its own juices. Adding herbs and spices inside the foil along with the fish enhances the cooking process and the flavor of the fish.

Baking is the simplest option for the fisherman who does not care to observe the fish during cooking. You can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined measure of time. You may wish to check on the fish pieces from the time to time, guaranteeing that you don't overcook the fish.

Any fish you catch, a traditional recipe and proper cooking will enhance the catch. Take time to set up for cooking; a poorly cooked fish will be sure to spoil your day. A cooking fish guide would not be finished without this very crucial rule: don't overcook your fish. Whether baking in the oven, frying or broiling, remember to check for doneness frequently, because almost all fish, particularly fillets, are cooked in a very short time. Fresh fish is a food you can feel good about serving to your family. Cooking fresh fish requires a light touch, and with the right application of oil, spices and perhaps a little sauce, your catch of the day will become the high spot of your evening!

For more info, see Cooking Fish Guide or Cooking Fresh Fish. Ron King is a web developer; visit his website Authoring Articles.

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The Best Venison Seasonings

2011-07-12T13:27:00.001-07:00

What is the best venison seasoning to use for your venison meat? That depends on some factors: how well the meat was processed, what cut of meat you're preparing, and how you're planning on cooking it.

Many citizen think they need to heavily season venison to hide the gamey flavor. I'll tell you right now, that doesn't work. If you have gamey meat, you're best off milling it for burgers, chili, or stew rather than trying to make a yummy steak with it. However, if the meat has been harvested (field dressed, quartered, and butchered) properly, then the meat for real doesn't wish a ton of seasoning to taste good.

Cook Steak

That said, the right composition of seasoning can make a good meal great. I do a lot of separate things with my venison meat, and am always trying new flavors. There are a few seasonings, though, that I seem to use often:

Steak rubs. There are many varieties on the market, and they are commonly a composition of separate types of pepper along with salt. These are great. If I'm grilling a tri-tip (which is super tender and flavorful) or just simple fillet to use on a salad, I put about a teaspoon of steak rub in 2 tablespoons of olive oil and baste the meat with it. It's light enough not to over power, but flavorful enough to add a microscopic oomph. Cumin: I use cumin in virtually every chili recipe I make, as well as other stews. It adds a microscopic heat, but isn't as spicy as cayenne pepper. It's a nice, subtle flavor. Worcestershire Sauce: We use this in our basic burgers. About one teaspoon per pound adds a nice flavor to the meat. This is especially good since we tend to use the less choice pieces of meat for grinding.

In general, I've learned to go lighter with the seasoning than heavy with it. Venison has such a nice, sweet flavor that it's easy to ruin a great steak by over seasoning it. You can always add more flavor at the table.

The Best Venison Seasonings

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The Ador Little Black Dress diet

2011-07-12T12:39:00.001-07:00

Follow Ador’s 14-day Little Black Dress plan, and you’ll be able to shift a good half a stone, feel great and do your LBD the justice it deserves.
Before you start...
Our plan gives you around 1,100 calories a day from the meals. Add another 100 for a half a pint of skimmed milk to use in teas and coffees, and a further 200 calories for snacks. These can be made up from the following:
.   Three pieces of fruit
.   Two pieces of fruit and a low fat plain yoghurt (150g pot)
.   1 Ador chocolate bar (187 calories)
.   1 Ador snack bar (175 calories)
.   A handful of almonds
.   Individual pot of low-fat custard with a small baked apple
.   A grilled banana with a blob of fromage frais
Also, to stay healthy and guarantee success, remember to:
.   Take a multivitamin and mineral supplement. You need this to get all your vital nutrients when your calorie intake falls.
.   Don’t have ‘weekends off’. Research shows that successful slimmers keep going and are consistent in their eating habits.
.   Keep drinking. When you normally snack, instead have a cup of herbal tea (ones containing liquorice or fennel can naturally blunt your appetite) or water to fill the gap.
.   Jot down everything you eat and drink for the first two weeks. This way you can’t kid yourself that you’re eating less than you think.
Finally, before you get going, remember that you can pick and mix any of the seven breakfasts, lunches and dinners, eating them in any combination from the recipes below. Follow the plan for 14 days to get into great shape. Good luck…

BREAKFASTS
You’ve probably heard a lot of people say: “I don’t have time for breakfast!” Well, we urge you to make the time if you can. That’s because whether you are hungry first thing or not, you’re likely to be at some point during the morning. And if you suddenly get the munchies, you can be sure the only easily available food to grab will be things like chocolate, crisps and biscuits.
You probably know the rest of the story. You start eating these and can’t stop. Then you feel guilty and eat even more.
We also hear a lot of people say that if they eat breakfast, they can’t stop eating during the morning, whereas if they skip it, they can make it through until lunchtime. If you’ve found this to be the case, it’s probably because you were eating the types of bread and breakfast cereals, which, like sweets, cakes and biscuits, give you a sudden sugar rush and set you off on a roller coaster of sugar cravings for the rest of the morning.
If you choose foods that you digest slowly, such as the ones in these recipes, you should find that your blood sugar remains steady, and that you feel satisfied until lunchtime. If you don’t, take a snack such as those suggested above. Always remember to think ahead.
To enjoy breakfast:
.   Eat your last meal and snack of the night before slightly earlier than usual. This way you are more likely to fancy eating first thing.
.   Go to bed 20 minutes earlier and get up 20 minutes earlier. This way you will have time for breakfast.
.   Prepare your breakfast the night before to reduce the mad rush.
.   Take your time. Life is not a race. If losing weight is important to you, then prove it to yourself. Respect your body and make time to sit down and enjoy your first meal of the day. You’re worth it!
Breakfast benefits
.   People who eat breakfast with a good balance of protein, slow release carbohydrates and high-fibre foods are consistently leaner than breakfast skippers.
.   Breaking the overnight fast by enjoying a balanced breakfast stimulates your metabolic rate for the morning ahead, and triggers the release of appetite suppressing hormones to keep you satisfied in the hours that follow leaving home.
.   Breakfast eaters have been shown to not only be more physically energetic during the morning, but also to be able to concentrate better too.

BREAKFASTS
1. Apple Muesli
Mix together 50g of sugar-free muesli with a grated apple. Pour over skimmed or calcium-enriched soya milk, and top with a blob of low-fat plain yogurt.
2. French Toast
Leave two slices of multigrain bread out overnight. In the morning, whisk 1 egg with a pinch of cinnamon, fructose and nutmeg. Dip the slices of bread into the egg mix and fry in a non-stick pan brushed with a little oil. Cook for 2-3mins each side. While still hot, top with 1tbsp of low-fat fromage frais and slices of your favourite fruit. Apple, peach, pear and mango make really tasty choices.
3. Blueberry Porridge
Mix together a small mug of porridge oats with 1 mug of skimmed or calcium-enriched soya milk and two mugs of water, plus 40g of dried blueberries (or other dried fruits of your choice). Bring to the boil, then gently and simmer according to pack instructions.
4. Peanut Butter Toast
Spread two slices of granary toast with 10g of peanut butter and serve with a 200ml glass of orange juice.
5. Fresh Fruit Bowl
Cut up three of your favourite fruits (banana, apple, pear, etc – the choice is yours) and mix together in a bowl. Serve topped with a small carton of low fat yogurt.
6. Bacon Sandwich
Grill two slices of extra-lean bacon and toast two slices of sourdough bread. Lay the bacon on one slice of the toast and spread ketchup on the other slice. Lay slices of grilled tomatoes on top of the bacon, top with the ketchup-spread toast and serve.
7. Eggs on Toast
Grill two big mushrooms and a tomato sliced in half. Poach an egg by dropping it into fast-boiling water with 1tsp of vinegar. Toast 2 slices of granary bread. Drain the egg and serve on one slice of the toast, and serve the tomato and mushrooms on other.

LUNCHES
Eating a lunch that contains a good serving of protein has been shown to reduce mid-afternoon hunger pangs and the desire to dig into cakes, biscuits and crisps to alleviate the afternoon energy slump.
Not only that, having a lunch with plenty of protein has been shown to reduce the amount of food that you eat at your evening meal.
Remember to plan ahead. Think about where you are going to be at lunchtime. Will you be able to buy something that suits your new way of eating? If you think that you could be at the mercy of a motorway café, or you know that your work canteen does not have the kind of food that you want to eat, then maybe it would be better to prepare your own lunch before leaving home?
Keep thinking, keep planning and stay one step ahead.
1. Salmon & Fennel on Sourdough
In a bowl, mix 1tbsp of virtually fat-free fromage frais with 1tsp each of horseradish relish, lemon juice and chopped chives. Then add 100g of cooked, flaked salmon and half a grated bulb of fennel. Season with black pepper and mix thoroughly. Spread onto a slice toasted sourdough bread and serve. If you intend to take this lunch to work then keep the salmon mix and spread onto the bread when you are ready to eat. Serve with a crunchy apple.
2. Salad Nicoise
Open and drain 50g of tuna canned in spring water. Meanwhile, mix together 1tsp of olive oil, 2tsps of white wine vinegar and 1tsp of finely cut spring onion. Set aside. Boil 4 new potatoes in their skin, drain, cool and cut into quarters. Add 50g cooked and cooled French beans and 1 chopped tomato. Season with black pepper and finish by popping on a hard-boiled egg cut into quarters and a few black olives scattered around.
2. Caesar Salad
Toast 1 slice of multigrain bread. Cut into cubes and once cool, rub a clove of peeled garlic over the surfaces. Shred a large handful of Cos lettuce and place in a bowl with 100g cooked lean chicken cut into chunks. Mix in 2tbsps of a good quality, reduced-fat Caesar dressing. Mix well and sprinkle over 10g of parmesan cheese shavings and a chopped anchovy cut into little pieces. Serve with a slice of sourdough or rye bread.
4. Smoked Mackerel Pate
Mix 80g smoked, flaked mackerel with a 1/4tsp of Dijon mustard, 1tbsp of low-fat soft cheese, 1 tsp of chopped fresh parsley, a squeeze of lemon juice and some black pepper. Once well mixed, serve spread on two slices of toasted rye bread.
5. Mexican Bean Pitta
Warm through in a pan 150g of canned red kidney beans. Drain and quickly blend or mash with a fork. Add a few drops of hot chilli sauce, some chopped coriander and spring onion. Season with black pepper and lemon juice. Warm a wholemeal pitta, split open and stuff with shredded lettuce. Pile on the bean mix and tuck in.
6. Turkey on Toasted Rye
Toast two slices of rye bread and spread with Dijon mustard. Sprinkle with the finely chopped green top of a spring onion. Lay on top 100g of sliced, cold roasted turkey and lots of thin slices of cucumber. Season with black pepper and serve.
7. Open Chicken and Salsa Sandwich
Spread some tomato salsa on a slice of multigrain bread. Sprinkle with diced cucumber and then pile on 100g of cooked sliced roasted chicken. Serve with a mixed salad drizzled with balsamic vinegar.

DINNERS
As with all your other meals, take the time to both plan what you fancy eating and to sit down and enjoy it. The more leisurely your meal, the more likely you are to enjoy the experience and feel physically satisfied. Not only will this help you to feel happy and in control, but it can also help to put an end to telly snacking.
1. Steak, Potatoes and Mushrooms
In a pan of salted, boiling water, cook 100g of new potatoes. Drain and thickly slice. Brush with olive oil and place a medium hot grill for a few mins each side or until golden brown. Remove, sprinkle with herb salt and set aside. Meanwhile, in a non-stick frying pan, add 2tsps of olive oil and once hot, add one large thickly sliced flat mushroom. Put a lid on the pan and allow to cook for 5mins. Then add one chopped spring onion and stir for 30secs. Season, remove from pan and set aside. In the same pan, place 100g of thinly sliced fillet steak and cook over a medium heat for 30secs on each side. Serve with the potatoes and mushrooms, and garnish your steak with rocket leaves drizzled with balsamic vinegar.
2. Thai Cod
Ingredients: 150g fresh (or frozen cod) cubed; 1 tsp frozen peas; 1 dsp green curry paste; 100g reduced-fat coconut milk, 1tsp fish sauce; 1tsp chopped fresh or dried coriander; 60g basmati rice
Cook the rice according to pack instructions. Brush a saucepan lightly with oil, add the green curry paste and fry for 1min stirring continuously. Add coconut milk and bring to boil. Stir in the cod and frozen peas and simmer gently for about 10mins. Season with fish sauce, draw off the heat and sprinkle over fresh basil leaves. Serve immediately with rice.
3. Anchovy Chilli Spaghetti
Ingredients: 80g raw spaghetti; 1/4 fresh chilli (de-seeded and finely chopped); 1 clove garlic, crushed; 3 roughly chopped canned anchovies; small broccoli florets already boiled lightly and drained
Cook the spaghetti according to pack instructions. Spray a non-stick pan with a little oil, add the chilli, garlic and broccoli florets and stir-fry at a medium to high heat for 5mins. Then add the anchovies and stir for a further 2mins. Once pasta is cooked, drain and reserve 1tsp of the pasta water. Add the pasta to the pan, stir in the tablespoon of pasta water and mix thoroughly. Serve garnished with fresh chopped parsley.
4. Chicken and Vegetable Hotpot
Ingredients: 1 skinless chicken breast, 100g; 2 celery sticks, chopped; 6 mushrooms, sliced; 2 carrots, sliced; 1 onion, sliced; 1/4 pt of chicken stock; a pinch of dried or fresh thyme; salt and pepper; 150g sweet potato; 1tbsp half-fat crème fraiche
Lightly brush a non-stick, oven-proof pan with oil. Add chicken breast and brown each side. Add celery, mushrooms, carrots and onion and sauté for 3mins. Pour in chicken stock. Add thyme, a little salt, plus black pepper to taste. Cover and bake in a medium oven for 35-40mins. Bake potato at the same time. Remove casserole from the oven and stir in 1tbsp of half-fat creme fraiche. Serve with baked potato.
5. Spanish Omelette
Ingredients: A small red onion, finely chopped; half a red pepper, deseeded and chopped; 2 eggs, whisked in a bowl; 150g boiled sweet potato, cubed
Brush a non-stick frying pan lightly with oil and gently fry onions and red pepper until soft. Add the cooked cubes of sweet potato and cook for about 1min. Beat the eggs and season with a little salt and ground black pepper. Pour into the frying pan. Allow to cook until the top looks cooked. Heat grill to high and finish omelette off under grill till the top is cooked. Turn out onto plate and serve with a big green leafed salad drizzled with balsamic vinegar.
6. Salmon Parcel
Ingredients: 100g salmon fillet skinned; black pepper; lemon juice; 150g sweet potato, peeled and cut into 5 chunks; 1 spring onion; a handful of fresh parsley;
courgettes or green vegetables of choice
Brush a large piece of foil lightly with oil, and place the fish in the centre. Season with salt, freshly ground pepper and lemon juice. Fold up the foil to make a loose parcel. Bake in the oven at 180C/gas mark 4 for approximately 20-30mins, or until the fish is cooked. While the fish is cooking, boil the peeled sweet potato chunks. Drain the cooked potato and mash with 1tsp of extra virgin of olive oil, 1tsp of chopped spring onion and 1tbsp of chopped parsley. Serve the cooked fish with the mashed potato and courgettes or another green vegetable of your choosing.
7. Turkey Kebabs in Pitta
Ingredients: 100g turkey, cubed; half a red pepper, deseeded and cut into squares; a small red onion; 4 cherry tomatoes; 1 tbsp of tzatsiki; 1 wholemeal pitta bread
Separate each layer of the onion. Thread cubes of the turkey, green pepper, cherry tomato and onions alternatively onto skewers and brush very lightly with oil. Place either over a barbecue or under a grill till the turkey is cooked through. Warm the pitta, and slit through. Unthread cooked turkey and vegetables into pitta pocket and serve with tzatsiki. You can make your own tzatsiki by mixing grated cucumber with some low fat plain yogurt and some cayenne pepper.

Measurement abbreviations
g – gramme
kg – kilogramme
m – metre
cm – centimetre
I – litre
ml – millilitre
cl – centilitre
pt – pint
tsp – teaspoon
tbsp – tablespoon
dsp – dessertspoon
secs – seconds
mins – minutes
hrs – hours
C – degrees Centrigrade

With a range of chocolate and oat bars that use natural ingredients to help you lose weight, our snacks not only taste great but really are healthy! It's our aim to spread the healthy message...

Steak Leftovers - Gold Star

2011-07-11T13:25:00.001-07:00

You pay a lot of money for ready foods that you buy from the deli section of your supermarket or the ready chilled food sections.

Cooked left over steaks will taste good for about three days. You can slice them tissue paper thin and use them as sandwich filling or as a steak salad with your beloved dressing.

Cook Steak

One well known bistro in Boston offers a warm steak salad with endive and tomato and blue cheese dressing. The steak is rare, warm, sliced in 1/2 inch medallions. The salad is cold and the taste is divine.

You can do a similar thing with your leftover steak. Just don't try to reheat it or it will be dry.

You can also freeze cooked steak for hereafter use if the steaks are only one day old. freeze them in detach portions. Then defrost in fridge overnight and use them in the same way, as sandwich filling or a salad.

A third way is possible, that of a main procedure hot meal. As we already said, it's best not to try to reheat unless you expect to make a hot gravy. Reheated steaks are usually too dry on their own. But reheated and served with a sauce will make an easy meal for you and your house or guests. Barbecue sauce would be fine. Then add baked potato or baked beans or serve over rice.

For the first freezing, measure out small portions. Use miniature sandwich bags for each 4 or 6 ounce portion. Put them all in a labeled freezer bag or container. Your label shows the date, the cooked steak, as the measure size. Take out as needed.

If your first making ready included a sauce such as barbecue sauce, you can freeze that too. Use the same containers recipe except that the portions need to be one half cup for each 4 ounce portion. Use a twist tie to acquire the bags and set them upright during the start of your freezing process.

Without a left over sauce, you can make a quick healthful one while the potatoes are baking. You need, for 4 people, one large onion, 4 cloves of minced garlic, one stalk of diced celery, one can of tomato paste, (Cento is a good brand) one and one half cups of water, a half teaspoon of honey, chopped fresh basil, and half a teaspoon of coriander.

In a saucepan, warm one tablespoon of butter and one quarter cup of olive oil. Saute till penetrative the diced onion. Cut the heat and add the coriander, garlic, celery, basil, and cook slowly for five minutes stirring occasionally. Then add the honey, tomato paste, and water. Let simmer slowly for an hour, stirring occasionally. Serve over leftover steak.

Your very own angle deli has in case,granted you with an affordable meal, probably half the price you would pay at the deli counter.

And it's healthy. You have lycopene from the tomato sauce, all the benefits from onion, garlic, celery, and the herbs. All good food working with the protein in the meat, and the carbohydrate in the beans, or potato, or rice.

Keep the beer or wine to no more than 8 ounces for the evening and you've been unquestionably good to yourself.

Steak Leftovers - Gold Star

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Kiwi Cuisine Recipes From Britian

2011-07-11T12:36:00.001-07:00

Stemming from its British Colonial heritage, culinary culture in New Zealand has long been characterized by straightforward fodder such as steak and fries, fish and chips and baked meats. However, driven by the demands of increasingly sophisticated tourists to the region and influenced by both Asian and Pacific flavors, New Zealand cuisine has quickly evolved to cater to gourmet tastes. Today's New Zealand menus combine the incredibly fresh produce, meat and seafood with an eclectic mix of indigenous plants and exotic vegetables to create complex, flavorful dishes.
Fortunately, travelers heading to these dreamy, green islands in the South Pacific don't have to wait long to indulge in a Kiwi feast. For example, Air New Zealand offers a gourmet New Zealand-inspired menu for passengers traveling in its Business Premier and Pacific Premium Economy classes. Designed by world-renowned consultant chefs, an array of authentic options are paired with fine native wines to offer travelers a glimpse of the country's culinary culture before they even hit the ground.
For a sample of New Zealand cuisine at home, try this recipe handpicked by one of the consultant chefs from Air New Zealand and currently available on all flights originating from North America.
New Zealand Glazed Snapper and Arugula Salad with Vanilla Saffron Aioli
Serves 4
4 vine-ripened tomatoes
12 baby gourmet potatoes
4 medium fillets of fresh snapper
1 cup fresh arugula
Place tomatoes on a tray of rock salt in the oven at 320° F and roast until skins begin to split.
Remove from oven and keep warm. Slice potatoes into thin slices and pan fry in olive oil with sea salt till golden and crispy.
In a large pan, fry the snapper (sprinkled with sea salt) skin-side-down until golden. Turn the fillets over to finish cooking the fish. To stop the fillets from curling up, use a fish slice to press down on the fillets as soon as they go in the pan. Hold for 20 seconds at the start.
Toss arugula in a bowl with 1 teaspoon of New Zealand or regular extra-virgin olive oil.
Arrange potato slices on warmed dinner plates and squeeze "circles" of vanilla saffron aioli around the potatoes. Place snapper on top with arugula and roast tomato to the side. Brush with lemon caramel and serve while hot.
Vanilla Saffron Aioli
1 tablespoon white wine vinegar
1/2 teaspoon ground New Zealand or regular saffron
1 vanilla pod or 1 teaspoon of vanilla extract
1/2 teaspoon fine salt
1 egg yolk
6 oz. grape seed oil
Boil the vinegar and saffron together. Cut the vanilla pod in half lengthwise and rub the seeds into fine salt. If using vanilla extract, skip this step. In a bowl, whisk vanilla salt or extract onto the yolk, whisk in vinegar and slowly add in the oil, whisking well. Place in a bottle until ready to use. This makes it easy to serve and will keep in the fridge for up to four days.
Lemon Caramel
1/2 cup sugar
2 tablespoons water
1/2 teaspoon salt
Juice of 1 lemon
Boil sugar, water and salt till golden caramel in color. Remove from the heat and cool slightly before carefully stirring in the lemon juice. Use a pastry brush to coat the snapper fillets.
This authentic New Zealand dish can help spice up your menu.

Want to find out about mimolette cheese and cottage cheese diet? Get tips from the Cheese Facts website.

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How to Cook a Steak to Perfection

2011-07-10T13:22:00.001-07:00

Most population have a preference of whether or not they like their steaks rare, medium, well done, or anywhere in between. Yet, somehow, it seems that cooking a steak to fit these preferences is often difficult. But with some easy training and a bit of skill, it most verily can be done. Cooking a steak does not have to be difficult, especially if you effect these few rules:

· Take into consideration the thickness of a steak. You must perceive that cooking a steak is not an issue of just time. Whereas cooking one steak for 4 minutes might make it medium, cooking a steak that is slightly thicker may turn out rare or medium rare when cooked for the same amount of time.

Cook Steak

· Also reconsider the pan temperature.

· The cook time is also very important.

· You must find a good balance in the middle of the three abovementioned things to get the results you desire.

· Other things to reconsider when cooking a steak is the tenderness and size of the cut. The presence of a bone can also change the cooking time as can the formula of cooking (barbecuing, sautéing, etc.).

· If you have a sirloin or rump steak of 1.5 cm thick, then here are a few guidelines to effect when cooking it:

1. Well done, cook it for up to 6 minutes

2. Medium, cook it for about 4 minutes

3. Rare, cook it for just a merge of minutes.

Hold up for a minute... Are you still confused as to what exactly "rare" is versus "well done?" Here is a guide on cooking a steak based off of what the steak should look like (of course, never cut open a steak to see if it is done! It looks tacky, and it causes the steak to dry out).

· Well done - the steak will be hot, and it will have very little moisture. The color will be a dark grayish. The steak will be firm when touched. There will be no hint of pink left.

· Medium well - the steak will also be hot, gray, and it will have a juicy center.

· Medium - a medium steak is light gray, warm, and it will have a juicy center. When touched the steak will offer some resistance. Pink juices will bead up on the exterior of the seared side when the steak is turned.

· Medium rare - the steak will be light pink in color, warm, with a juicy center.

· Rare - the color will be pink, the climatic characteristic will be warm, and the center will be bloody and red! The steak will still feel soft when touched.

Know about the two separate types of heat used when cooking a steak:

· Dry heat - this type of heat does not use liquid and it is used to cook some of the most tender cuts. Examples of cooking with dry heat are broiling, roasting, sautéing, pan-broiling, and rotisserie cooking.

· Moist heat - moist heat, on the other hand, uses steam or liquid. Moist heat cooking methods are soup-making, stewing, braising, and pressure cooking.

You must rule whether or not your steak is cooked based on touch, sight, and the clock. The firmer the meat, the more cooked it is. The lighter the color (from dark purple-red to pink), the more cooked the steak is.

Cooking a steak does not have to be hard, but it can take practice. If you do not get it right the first time, try it again! Be sure to have fun when cooking a steak!

How to Cook a Steak to Perfection

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Tips On How to Cook with Butter

2011-07-10T12:33:00.001-07:00

When people think of cooking with butter, it's not unheard of for them to commence to drool together with delight! Unlike other forms associated with cooking fat, butter is self-explanatory in its amazing benefits and in it's taste. When individuals think of homebaked goodies in which mother and also grandmom used to produce, they don't consider low-fat margarine. They only think of buttery treats of which melt inside mouth. While butter is used being a topping, it's got so many employs as a foodstuff ingredient. Here's a look at several types of butter, and it's makes use of.

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Steak Seasoning

2011-07-09T13:20:00.001-07:00

My mom is a good cook, but she is also a very basic cook. When I was young and we would eat steak, she would naturally put salt and pepper on it and throw it on the grill. In my opinion, she was missing out on one of the best parts of steak - steak seasoning!

A good steak seasoning can admittedly improve the taste of your meal. If you choose to make a moist steak marinade, it can also improve the texture. In my opinion, it is all the time best to make your own steak seasonings and marinades because fresh garlic and spices admittedly have a way of imparting flavor and when you make your own you can tailor it to your exact tastes. But, if this is a little more that you are ready to do in the kitchen don't forget that there are many great commercially ready seasonings and marinades that you can try. Higher end butcher's and places like Whole Foods even have selected blends that are admittedly quite good.

Cook Steak

If you want to make your own steak seasoning, here are some very basic ones to try.

In a small bowl, join 1 T olive oil, 2 tsp cumin, 2 tsp minced garlic, 1/8 tsp dried chipotle chili powder and fresh ground pepper. Rub over all sides of the steak. Allow the steak to sit at room temperature for 30 minutes, or you can return it to the refrigerator until 30 minutes before you are planning on cooking. This seasoning works great on any cut of steak, and can even be used if you are planning on production steak tacos. It works for a pound of meat, so you can adjust the quantity depending on how much steak you are planning on making.

Another straightforward seasoning to try is to naturally join 2 tsp fresh garlic, mesquite seasoning, salt and pepper. Rub it over the steaks and allow it.

If you would like to make your own blend that mimics what you will get in the store, join 1/4 of black freshly ground pepper, 1/4 sea salt, 1/4 cup garlic powder, 2 T paprika, 1 T chili powder, 1 t chipotle chili powder, 1/4 cup onion powder, 2 T salt free seasoning blend and 1 T of celery salt. Keep this on hand so that you have it whenever you get ready steaks.

I think you will agree with me that a good seasoning can admittedly improve the flavor of your steak!

Steak Seasoning

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Top Notch Grilling Recipes

2011-07-09T12:04:00.001-07:00

How do you know if your grilling recipes are top notch? A good indicator that your grilling recipes are the best around would be if they cause your friends to have tremors simply by thinking about the tender, juicy creations that you are cooking up. The thought of grilling recipes typically conjures incredible visions of over sized slabs of meat in the form of smoked ribs, spare ribs, lamb chops, hamburger patties and much more. What makes grilling recipes so fun, is the fact that there are also many great appetizer recipes which compliment traditional grilling quite well. For example, you should be able to use your barbecue or grill to make pizzas, hot and spicy wings, and a variety of other delicious snacks, even burritos and fajitas in the right circumstances.

Ezhooks.com is your one stop shop for the original E-Z Hook and the world's best barbecue, grilling and healthy cooking tips and techniques. If you can fork it you can E-Z Hook it.

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How to Cook the Best Hamburger Steak

2011-07-08T13:17:00.001-07:00

Hamburger is one of the most versatile meats around. It can be formed into hamburger patties, meatloaf or made into a tasty sloppy joe or added to spaghetti sauce for a heartier Italian meal. Once determined a staple among American households, the hamburger steak has lost some of its popularity over the years. Too bad, since it offers a lot of versatility and can be a good choice for a quick, but tasty meal that every person nearby the table will love. Easy to prepare, and relatively inexpensive to make, studying how to cook the best hamburger steak you've ever tasted only requires a few uncomplicated steps:

Mix the following ingredients together: 2 pounds ground beef; 1/2 cup finely chopped onion; 1 egg, lightly beaten; 2 egg yolks; 2 tablespoons fine dry bread crumbs. Mold the mixture into ½ inch patties Heat a skillet with 3 tablespoons butter over a medium heat Place the patties in the hot skillet, flipping several times during the cooking process to keep them from getting too brown or crunchy. Fry until the meat is longer pink inside take off the steak patties from the skillet Add 3 more tablespoons of butter to the fry pan, along with 3 tablespoons of your favorite wine or brandy. Heat over a low-medium heat Once hot, pour the mixture over the patty steaks Serves 6

Cook Steak

As you can see studying how to make the best hamburger steaks you have ever tasted is not hard, or time consuming. As a matter of fact, it is a matter of fact it is probably one of the easiest recipes you will ever make that offers such a delicious meal.

How to Cook the Best Hamburger Steak

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Portion Sizes vs Serving Sizes Confused? Read on

2011-07-08T12:01:00.001-07:00

It's a fact - most people tend to underestimate the amount of food they eat and tend to overestimate the recommended serving sizes for many foods. In a land of super-sized meals it is easy to understand why. Most consumers believe that a serving size is 1.5 to 2 times larger than it actually is. How do you test this? First, guess how much pasta you usually eat. Then serve your plate as usual and then measure it! Compare it to the label serving size. How close was your calculation? Chances are you're eating two, three, four or more times the amount on the label.
Portion and serving sizes may sound like the same thing but, for many Americans, they are actually very different.
A "serving" size is a unit of measure based on nutrition needs. A "portion" can be thought of as the amount of a specific food a person eats for meals, snacks or other eating occasions.
The serving size listed on a label is not meant to provide advice on how much of certain foods to eat in order to achieve a healthful diet. Serving sizes are not set in stone. The typical American eater is not going to be satisfied with a steak the size of a deck of cards and ½ cup of rice. I mean, come on, how many of us eat just two cookies?
A serving size is simply a unit of measure - such as cups, ounces or pieces - to make the food label serving sizes consumer friendly. Knowing what constitutes a serving size versus a portion size, being cognizant of what a serving size looks like and determining how many servings are right for you is all very important in achieving both a healthful and satisfying diet. If didn't know you were eating a portion equal to two servings of pasta you could easily overeat in calories across the day and you may have a harder time with weight loss, and not know why. Seems like too much to bite off? Read on for more insight and strategies.
The government uses the image of a food pyramid to describe the amount of serving sizes the 'average' consumer should consume for a healthy diet and lifestyle; remember that these are based on serving sizes. This is where it gets hairy: these are not always the same quantities as the serving sizes listed on the food labels.
For instance, both resources list ½ cup as the recommended serving for canned fruits and vegetables. But, for some foods, the serving sizes differ because these two tools have different purposes. The government describes serving units for primarily "simple" food items, such as 1 cup raw leafy greens; ½ cup cooked dry beans; 1 cup of milk or yogurt; or 2 tablespoons peanut butter. This method is used so consumers can easily remember what counts as a serving for major food groups and to help them build a healthful diet.
On the other hand, the Nutrition Facts panel serving unit is specific for each product category. The intent is to help consumers compare nutrient information between a number of choices of products that fall in the same food group. The food label servings can also apply both to dishes combining several food groups (such as frozen lasagna) and to "simple" foods like canned vegetables. Unfortunately, this information may be confused with the information in the food pyramid, which may make it harder for people to achieve weight loss.
Some consumers perceive the bread, cereal, rice and pasta group in the Pyramid as a real challenge. Many consumers believe the suggested 6-11 servings of grains are too much for them to eat on a daily basis. At the crux of this quandary may be that consumers are not familiar with what constitutes a serving size for grains. For instance, a consumer may have noted that 2 slices of bread or 1 cup of cooked pasta equaled a serving, when in fact the Pyramid indicates 1 slice of bread or ½ cup of cooked pasta is a serving. According to USDA food consumption surveys, individuals' typical portion sizes for grain products equaled 1-1/2 to 2 food guide serving units.
The reality is that most of us will not have a Nutrition Facts panel at our fingertips at each eating occasion, particularly if we are eating at a restaurant or consuming foods that were not prepared by us.
Yet, there are many tips to keep in mind to be sensible about portion sizes and diet. Two of the more important factors to keep in mind are that a healthful eating plan can and should include all the foods you like and it should include a variety of different foods.
Here are some sensible tips for not "overdoing it:"
1. Order once, enjoy twice. Eat half your steak at the restaurant. Take the rest home to savor tomorrow is a steak salad with juicy-ripe tomatoes or a beef and broccoli stir-fry. At a restaurant, two diners could split the steak entrée and each order a salad or vegetable side dishes.
2. Be aware of how much you are eating - snack from a plate, not from the bag.
3. It takes about 20 minutes for your brain to get the signal that your stomach's had enough. Savor foods slowly-you'll enjoy it more, eat less and avoid feeling stuffed.
Best yet learn to recognize what a serving size looks like on a plate, in your hand and in a bowl. To help visualize a tablespoon or other common portion sizes, measure it out and compare its size to a common item like a quarter or deck of playing cards. Soon serving up correct portion sizes will become second nature to you.

Seattle nutritionist Angela Pifer has been writing professionally since 2005, with her work published on MSN Health and Kashi.com. Pifer creates custom Seattle weight loss programs in her private practice with offices in Bellevue and Seattle, WA. Pifer holds Masters of Science in nutrition from Bastyr University, where she is also adjunct faculty.

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The dissimilar Types of Beef Steaks

2011-07-07T13:14:00.001-07:00

Beef steaks are among the most beloved choice of meat that population eat in the United States. It is a red meat that offers a delicious taste and can be served in a wide range of dissimilar ways. Many population enjoy having their steaks grilled, fried, roasted, or even broiled. These red meat can be cooked in no time and they are often not cooked 100% so that the town of the piece of steak will still reserve some red raw looking flesh. Despite this look, the steak is perfectly safe to eat and is known as medium or medium rare. population prefer their steak cooked like this since it allows the meat to still reserve all the flavorful moisture and the soft tender taste of the beef makes for easy chewing. Beef steaks can be served with just about anyone such as rice, vegetables, pasta, bread, noodles, and varied other foods.

There are dissimilar kinds of beef steaks that you can buy at the store. Let us begin with the tenderloin steak. This is the most tender out of all the beef steaks and it has a very flat texture to it. This normally comes in a long wrapped containers that's normally about a foot long, but can be longer. There are many dissimilar ways to cook this particular type of meat, but the most tasteless thing that population do with it is grill it or broil it. Often the tenderloin steak is best served when cooked to a medium rare. This is a tasteless type of steak that can be found at any major grocery stores.

Cook Steak

The next type of steak that's ready are the sirloin steaks. These steaks come with a slight bit of the bone still attached to the meat and this can honestly add in good flavors. There are also sirloin steaks that are deboned, but population often avoid these since they don't give the steak that extra kick of flavor once cooked. In most kitchens, the sirloin steaks are commonly the ones used for cooking and is best served as a medium rare. They taste the best when grilled.

The next type of beef steaks are the T-bone steaks. These are the most iconic type of steaks and are honestly identified by the t shaped bone that lies right in the middle of the meat. This particular steak cooks very fast and is very tender. Again, this meat is best when grilled and it is often preferred at a medium cooked.

These are the three main types beef steaks that you can find at the supermarket and normally they can be cut to your specification and likings. But no matter which choice of beef steaks that you resolve to go with for serving steaks, you can count on the fact that they will be a welcomed treat for your guests who has a taste for beef.

The dissimilar Types of Beef Steaks

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Cooking A Tender And Juicy Steak

2011-07-07T11:52:00.001-07:00

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 1/2 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!

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preparation the perfect Steak Dry Rub

2011-07-06T13:08:00.001-07:00

A dry rub is a compound of discrete spices that enhance the natural flavors of the meat they are placed on. The also serve as an easy way to add texture and depth to the meat as well by sealing the natural juices in. The key to using this technique is to leave the rub on long adequate to literally bring out the flavor but not too long as to wholly dry the meat out either. Rubs that consist of salt and sugar often have this effect. For a perfect steak about 30 minutes is adequate adequate to get the flavor you are seeking without production the meat dry.

There are hundreds of distinct spice rub recipes you can try, but a few are far great than others and truly create a unique flavor unlike whatever else you have ever tasted. Rubs like the barbecue rub, Cajun rub and the fennel or Asian rubs tend to be very favorite for their definite flavor potentials. Everyone's favorite comes down to a matter of taste preferences. Some prefer spicier rubs while others would much rather have something more mild and sweeter.

Cook Steak

The barbecue rub includes such ingredients as salt, garlic, brown sugar, chili powder, cumin, paprika, celery seed and black pepper. This is a more classical coming and is reminiscent of the pit Bbq you can get in Texas. Many people pick this one for cookouts because it is considered by most to be the perfect blend of spices for a steak. It also works literally well on vegetables too so that is something you might think as a side dish option.

The key to the best steak rub, however, is a willingness to experiment. Don't be afraid to add new flavors and create your own blends. Take the flavor elements that you and your house enjoy and add them together to see what creation you come up with. Even if you start with a formula as a base you can still build upon it by adding new things, taking away some thing or even just adjusting the measurements of each spice. This is how you truly make it your own.

preparation the perfect Steak Dry Rub

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Pregnancy Nutrition Information and What to Avoid

2011-07-06T11:49:00.001-07:00

Eating healthy during a pregnancy is so important because you are now eating for two people. You are the sole provider for your baby, and have to provide the proper nutrition during pregnancy. There are certain foods and drinks that will provide maximum health benefits, and other foods that can be harmful to your baby. One of the joys of being pregnant is being able to eat whatever you want, whenever you want and not to feel guilty about it. If you want pickles with ice cream, by all means enjoy. However, there are some foods and drinks you will have to give up during the nine months your baby is developing. Here are some foods and drinks to avoid during your pregnancy to ensure the health of your newborn baby.
If you are a sushi lover, be sure to eat up before you plan on getting pregnant because raw food is very harmful. Any type of raw meat is unsafe to eat during a pregnancy. This not only includes seafood in things such as sushi or oysters, but also steaks, eggs, and poultry. Steaks and burgers will have to be cooked well done. You will also have to cook eggs well done and forego the sunny side up version during breakfast. There is a high risk for infection for your baby from consuming undercooked meat and seafood.
There is a lot of seafood that is very healthy for you. However, keep in mind that fish with high levels of mercury will need to be avoided. For example instead of eating shark or swordfish, you should eat shrimp or salmon instead. The portion sizes should remain small when eating fish. Mercury in seafood can damage the nervous system while your baby is developing. Smoked salmon is very nutritious, but during a pregnancy needs to be avoided.
An entire section of the grocery store that should be kept out of your diet for nine months is the deli section. A lot of the meats and cheeses are at a high risk for causing food poisoning. Listeria is a bacteria often found in deli meats are very dangerous because it can cross over the placenta and cause an infection to your baby. If you do eat deli meats in sandwiches, it is advised that you cook the meat on the stove top or microwave before making and eating your sandwich.
Another group of foods that can contain listeria in it is soft cheeses. This includes bleu or gorgonzola cheese, brie, feta, Roquefort, camembert, and Mexican style cheeses like queso fresco. These are unsafe because they contain unpasteurized milk. While this would normally be a healthy addition to your diet, when you are eating for both you and your baby they are unhealthy and dangerous.
Most women know to avoid alcohol during the nine months they are carrying. There are labels on every alcoholic beverage to remind you of the risks alcohol can cause to an unborn baby. Alcohol won’t allow your baby to properly develop. Another type of drink that should be avoided is anything with caffeine in it such as coffee or lattes. Caffeine can make you and your baby very dehydrated so it is better to drink plenty of water or organic juices. Some experts will say that caffeine in moderation during the nine months is okay, so it is really a personal choice you should make with your doctor.
Keep a healthy diet for you and your baby and remember to avoid these foods and drinks for nine months.

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