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The Ultimate Steak Manual

The Ultimate Steak Manual
The steak is the connoisseur’s meat dish; a subject of debate, delight and potential disappointment. To encourage the first two and avoid the last, we’ve consulted three prime-cut experts and one wine expert to produce a definitive instruction manual so that you, the antlerless man, can prevail in the battle of the beef. Rib-eye The rib-eye is the rising star of the steak world. As people have become more steak-conscious, this fatty, flavoursome cut has shot up the popularity charts. “Our customers’ favourite cut,” says Richard Turner, head chef at London’s famous Hawksmoor steak restaurant. Fat is key to the rib-eye’s appeal. The wine: Wine trader and expert Jaspar Corbett (Jasparcorbett.com) suggests “something fruity with all that fat, such as Australian cabernet sauvignon from the Margaret River area”. Prime rib The language of cuts is a little vague, with variations in names being found from one butcher to the next (thankfully not the case with surgeons). Sirloin Fillet & Chateaubriand

How to Cook Polenta What is Polenta? Polenta is coarsely ground yellow corn meal and is a staple of northern Italy. It is served as an everyday starch, either by itself with a little tomato sauce, or as a starch accompaniment to a protein (as part of an entrée). Polenta is extremely versatile and absolutely delicious, making it a must-know addition to any cooks technical repertoire. Polenta Ratio The basic ratio for polenta is 4 parts liquid to 1 part polenta. Should I Use Water or Stock When Making Polenta? As stated above, the liquid that you decide to use to make your polenta is based solely on what the desired flavor profile of the finished dish will be. Although a lot of polenta is made with just water, there is a little known secret that some restaurant chefs employ to enhance the flavor. Polenta Procedure The procedure for making polenta is fairly straightforward: Just bring the appropriate amount of liquid to a simmer, and slowly stream in your polenta at the ratio discussed above.

Pizza de limon Every winter Fresh Direct offers up bags of Meyer Lemons for just $2.99 each, and every year we find a new way to use them in the kitchen. The lemon is sweeter and lower in acid than other lemons, with a thinner peel. Here are some recipes we've tried out this year: Photo by Jen Carlson/Gothamist First you'll need some dough (we like Smitten Kitchen's simple dough recipe) Put some cornmeal on a pan, and place your 1/4-inch thick, round crust on top Brush the dough with olive oil Sprinkle on cheese (we prefer Fontina) Place thinly-sliced Meyer lemons and red onions on top Top with Parmigiano-Reggiano Sprinkle on some herbs (thyme or rosemary or BOTH work nicely) Bake at 400ºF for 20-25 minutes For bacon lovers: here's an alternate recipe for you. First, make a nice pie dough—do not buy a pre-made frozen one—that's disgusting. Here's another recipe for a Meyer Lemon Pie with a flakier tart dough crust. Give it a shot!

Tempura Soba Recipe by Jun Tanaka Ingredients View the great selection of wines we've chosen to complement this recipe. Hide this message 200g soba noodles1 green pepper, cut into 81 sweet potato, cut into 2cm thick Cutting a larger piece of food into even pieces or strips. Use imperial measurements Method How to make Tempura Soba To make the batter, pour the flour in a bowl. To make the broth, pour all the ingredients into a pan, season to taste and bring to a simmer. Cook the noodles in boiling salted water for 3-4 minutes then drain and refresh in cold water. Pour the vegetable and sesame oil in a pan and heat up. Individually coat the vegetables in the batter and deep fry until crisp. To serve, place some soba in the bottom of a bowl, top with the tempura, pour the broth into the bowl and finally finish with some spring onions.

Chicken Parmigiana This is one of the go-to dishes I make for my family of six. Rich, flavorful, and totally satisfying, we all love it, including my big, strapping cowboy of a husband. And that’s a very, very good thing. Break out the good Parmesan for this one, my friends. Begin with four to six boneless, skinless, trimmed chicken breasts. I’m actually beginning to believe fear of raw chicken is a diagnosable phobia. Place the chicken breasts inside of a Ziploc bag—either one at a time or, if the bag is gigantic like this one, all at once. I put them inside Ziplocs so that when I pound the heck out of them here in a second, microscopic particles of raw chicken will not end up across the room on my computer’s keyboard. Now THAT would gross me out the door. Pound the chicken with the smooth side of a mallet. You want them to be very thin–about 1/8 to 1/4″ thick. Add the flour to a large plate. And pepper. Then season the other side. The raw chicken is almost over. Now it’s ready to cook! And butter. Mmmm. Oh!

Thai-Style Chicken, Shiitake and Tenderstem Brocolli with Noodles and Coconut Broth Recipe Ingredients View the great selection of wines we've chosen to complement this recipe. Hide this message 1½ tbsp groundnut oil6 shallots, peeled and Cutting a larger piece of food into even pieces or strips. Use imperial measurements Method How to make Thai-Style Chicken, Shiitake and Tenderstem Brocolli with Noodles and Coconut Broth Put the oil into a large saucepan and fry the shallots, garlic, mushrooms and butternut squash until they are golden – it will take about 3 minutes. Add the turmeric and curry paste. Add the coconut milk and the stock and bring to a simmer. Season with the sugar, lime and fish sauce and adjust to your taste – you may want to add more lime or even a little more sugar. Cook the noodles according to the instructions on the packet. Recipe courtesy of Tenderstem Broccoli

Garlic Fries Well folks, not much going on this week. I’m still 800 million degrees, which I guess is normal if you’re a human incubator. I’ve become a stretchy, elastic waisted pants spokesperson, because ohmygah maternity jeans are the most incredible thing I have ever worn, excepting for the sweat pants I model almost daily. (Seriously, they need to make jeans this comfortable for non-knocked up folks.) The weather has suddenly de-humidified itself and is now safe for this 800 million degree gal to go outside and actually enjoy it. And I had my first untamed, uncontrolled, almost explosive fire in the kitchen. Ummm, uhhhhh. Thankfully the flour explosion that played out in my mind was not needed as a few huffs and puffs calmed the fire and eventually put it out. The bad: I am now squeamish around my oven. Glad that is over. One Year Ago: Thyme and Gruyere Crackers San Francisco Garlic Fries Adapted from Bon Appetit, August 2011 Serves 4 Preheat oven to 450-degrees.

Ginger and Chilli Beef with Tenderstem Noodles Recipe Cut the beef steak into wafer thin strips, removing any excess fat, and place in a bowl. Either by hand, or in a small food processor, finely chop the chilli, garlic and ginger. Stir into the strips of beef and leave to marinade for about 30 minutes at room temperature. Heat a large wok, and add 1 tablespoon of the oil. Return the wok to the heat and add the remaining 1 tablespoon of oil. Add the honey, rice wine or sherry and soy sauce. Recipe courtesy of Tenderstem Broccoli

Papa al horno Seriously now, is there anything better than a roasted potato? Unless of course we are talking about mashed potatoes, then we might have something to debate about. As I have proclaimed here before I AM A POTATO HO and proud of it. It’s hard not to be when they are so darn versatile. This dish is my entry for the first-ever POTATO HO-DOWN ROUND UP happening here July 16th…. To be a true Potato Ho and enter the round up you are required to use your Ho name (Your 1st pet’s name plus your middle name). So this dish is known as Sparky Marie’s (Noble Pig’s) Smokin’ Red Roasted Potatoes. I love serving potatoes in this style. These potatoes look awesome on individual plates next to a steak and even better when sitting together on a large buffet platter. However, on another note, there is someone I’d like you to meet… Yep, here she is in all her glory, “SPUD“, Ms. This badge can be yours too, just get your entries to me by July 14th or 15th and put her on your site with your Potato Ho post. Enjoy!

Yang Yang Crispy Beef Recipe by Ching-He Huang Ingredients View the great selection of wines we've chosen to complement this recipe. Hide this message For the Steak:Peanut oil, for frying450g sirloin steak, pounded 1/2cm thick and finely Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced into strips3 tbsp cornstarchSea saltFor the Sauce:2 tbsp light soy sauce120ml sweet chilli sauce1 large orange, zested and juicedFor the Salad:1 head cos lettuce, shredded1/2 cucumber, Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced in half, seeds scooped out and thinly Cutting a larger piece of food into even pieces or strips. Use imperial measurements Method How to make Yang Yang Crispy Beef 1. or the beef: Heat a wok over high heat and fill halfway up with peanut oil. 2. 3. 4. 5.

Pure de papa de ajo rostizado Photos: Jaden Hair A friend recently bought a jar of already-roasted garlic, thinking it would be great warmed and stirred into mashed potatoes. “It’s already roasted and it’s so easy!” “Yeah, but it also cost you $4.99 and has absolutely no taste to it,” I replied. It’s true, pre-roasted garlic is a rip-off, and with the bulbs having spent weeks crammed in a jar, it had the texture of baby food ... and tastes about the same. Roasting your own garlic only takes 3 minutes of hands-on time and costs just maybe 30 cents. To roast garlic, lop off the top of the garlic just like this: Place the bulb on a piece of tin foil, and drizzle about 2 teaspoons of olive oil right on top. Scrunch up the foil, and put it in a 400 degree Fahrenheit preheated oven for 30 minutes. Let it cool for a bit, just enough so you can handle it. Now, you've got roasted garlic. Roasted Garlic Mashed PotatoesServes 6 Directions: 1.

Easy Greek Lamb Recipe by Lisa Faulkner Ingredients View the great selection of wines we've chosen to complement this recipe. Hide this message 2 tablespoons olive oil4 lamb chops or steaks3-4 sweet potatoes, peeled and cut into wedges1 onion, To cut large ingredients or dishes into smaller chunks using a sharp knife. Use imperial measurements Method How to make Easy Greek Lamb Preheat the oven to 140°C (275°F), gas mark 1. Heat half the oil in a frying pan over a medium heat and brown the lamb. Using the rest of the oil, fry the onion until softened. Add the tomato purée, cumin, oregano, honey and chicken stock. Cover with foil and bake in the preheated oven for 1 hour. Add the soya beans, cover and cook for another 20 minutes. Serve with rice, Crushing one or more ingredients to create a uniform purée that still has some body.

CORTES DE CARNE Te contamos aquí los principales cortes de carne vacuna en Argentina Los argentinos se sienten justificadamente orgullosos de la carne tierna y magra que produce el ganado alimentado con los abundantes pastos de la Pampa. Pero aunque la calidad de su carne es reconocida en el exterior y Argentina estuvo otrora entre los mayores exportadores de carne del mundo. La carne argentina es la mejor y probablemente el plato preferido por los extranjeros que nos visitan. Quienes hayan probado un jugoso bife de chorizo o asado criollo, saben que resulta una inolvidable experiencia de placer Los cortes principales Veal cutting En español y en Ingles Aguja: Chuck, Chuck roast Asado: Short ribs, Roast prime ribs Bifes de chorizos: Rump steak Bifes de costilla: T-bone steaks Bola de lomo: Shin of beef Carnaza: Stewing beef Cogote: Neck Colita de cuadril: Tail of rump Cuadrada: Bottom round, Stewing beef Cuadril: Rump roast, Rump steaks Entraña: Thin skirt Falda: Skirt steak Falda con hueso: Skirt steak with bone

Char-grilled Tuna with Warm Coriander and Caper Vinaigrette - Meat and fish barbecue classics Return to listing Because British domestic grills are so variable in their efficiency, I think a ridged grill pan is a very good investment. It's particularly good for thick tuna steaks and gives those lovely charred stripes that look so attractive. Serves 2 This recipe is taken from How to Cook Book Two and The Delia Collection: Fish. First of all, brush the grill pan with a little of the olive oil, then place it over a very high heat and let it pre-heat till very hot – about 10 minutes. Meanwhile, wipe the fish steaks with kitchen paper, then place them on a plate, brush them with the remaining olive oil and season both sides with salt and freshly milled black pepper. When the grill pan is ready, place the tuna steaks on it and give them about 2 minutes on each side. Meanwhile, make the vinaigrette by placing all the ingredients in a small saucepan and whisking them together over a gentle heat – no actual cooking is needed here; all this needs is to be warm. Related recipes Salade Nicoise

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