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Archive for Meat & Poultry

TIP OF THE DAY: 25+ Substitutes For Hamburger Buns

National Cheeseburger Day is September 18th, so have fun with it.

Instead of your personal standard, branch out and make your CB special. You can do it by using a different:

  • Ground meat or blend
  • Cheese
  • Condiment(s)
  • Toppings
  • Stuffing
  •  
    For inspiration in these areas (you might call it foodporn), check out CheeseAndBurger.com.
     
    But today’s tip is the easiest of all: Think outside the bun.

    So many different types of bread—plain or toasted—are waiting to cradle your burger.

    SUBSTITUTES FOR HAMBURGER BUNS

    What should you use instead of a hamburger bun? The easiest answer:

    Walk down the bread isle of your market and see what speaks to you. You’ll find more than enough yummy choices to re-envision your burger.

  • Bagel burger (garlic or everything) or simit burger
  • Baguette burger (or other French bread)
  • Brioche burger
  • Burger on rye
  • Challah burger
  • Cornbread burger
  • Croissant burger (great with pretzel croissants)
  • English muffin burger
  • Ezekiel 4:9 burger or Genesis 1:29 burger (both breads have lots of whole grains and legumes)
  • Focaccia burger
  • French toast burger
  • Garlic bread burger
  • Indian bread burger (chapati, dosa, naan, paratha, roti)
  • Italian bread burger
  • Nut bread burger
  • Olive bread burger
  • Pizza crust burger (a great use for leftover pizza dough)
  • Potato bread burger
  • Pumpernickel burger (add sauerkraut, Swiss cheese and Russian dressing for a burger version of the Reuben sandwich)
  • Pupusa burger (pupusa is a stuffed corn tortilla)
  • Onion roll burger (or other specialty roll)
  • Rustic loaf burger
  • Sourdough burger
  • Toast burger (toast white, whole wheat, whatever you have)
  • Wrap burger
  •  
     
    IF YOU WANT TO USE A DIFFERENT CHEESE…

    We second that motion! But don’t make an obvious switch among American, Cheddar and Swiss slices. Consider:

  • Blue
  • Brie or Camembert (the difference)
  • Feta
  • Flavored Cheddar (we love a burger with Cabot Chipotle, Garlic, Horseradish and Jalapeño Cheddars)
  • Fontina
  • Gouda
  • Gruyère
  • Jack or Pepperjack
  • Jarlsberg
  • Havarti or other butterkäse
  • Washed rind (“stinky”) cheese:* Epoisses, Muenster d’Alsace,† Limburger, Pont l’Eveque, Stinking Bishop, Taleggio
  •  
    ________________
    *It’s a personal thing, but we love stinky cheeses, both in general and in the way they complement the grilled, beefy aroma and taste of the burger. The aroma is not necessarily representative of the cheese. But the cheese is specifically crafted to create those earthy scents.

    †Munster d’Alsace, also called Alsatian munster and French munster (optional spelling muenster), has nothing in common with bland American munster, except that they are both cheeses.
    ________________

     

    Baguette Cheeseburger

    McBaguette

    Focaccia Cheeseburger

    Cheeseburger On Sourdough Bread

    Pita Burger

    English Muffin Burger

    [1] A baguette cheeseburger (photo courtesy Ian Warf | Pinterest). [2] In France, McDonald’s serves the McBaguette (photo McDonalds). [3] Try a hard roll, and don’t be afraid to go rectangular instead of round (photo courtesy Telepizza.de). [4] We love a burger on toasted sourdough bread (photo courtesy Omaha Steaks) [5] Pita: a natural pocket for your burger (photo courtesy Droolworthy Daily). [6] A natural: the English muffin burger (photo courtesy Thomas Breads).

     
    BURGER COOKING TIPS

  • Use fresh meat: The more freshly ground the meat is, the more tender and flavorful the burger.
  • Keep the meat cold. Patties will stay as juicy as possible when they’re cooked cold. Putting the patties in the fridge also helps to keep the flavor-carrying fat from dripping out.
  • Stop flipping! Flip only once: Constant turning will toughen and dry out the meat, and if you flip too soon, the burger will stick. Cook two minutes per side for rare, three for medium-rare, four for medium, and five for well-done.
  • Don’t press down on the burger! When a burger is pressed with a spatula, the juice is pressed out, taking all that moistness and flavor with it.
  • Move a cheeseburger. To add cheese, move the burger to the cooler side of the grill, top with cheese and cover the grill for a minute to let the cheese melt.
  •  
    Thanks to Crawford Ker of Ker’s Winghouse for these tips.

      

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    TIP OF THE DAY: How To Cook A Frozen Steak Without Thawing

    Frozen Steak

    Frozen Steak

    Strip Steak

    Splatter Screen

    [1] Remove the frozen steak from the freezer (photo courtesy Mart2Go). [2] Place it in a hot pan (photo courtesy Good Eggs). [3] In 20 minutes, plate and enjoy (photo courtesy Eddie Merlot’s). [4] We use a mesh spatter screen, but we just ordered this folding spatter screen from Norpro.

     

    Want a steak but you haven’t defrosted it yet?

    No problem. Your steak will be ready in less than 30 minutes with this technique developed by Dan Souza of Cook’s Illustrated (thanks to Good Eggs for sending their adaptation to us).

    Dan experimented by cutting strip steaks in half, freezing both halves, then defrosting one half before cooking.

    He cooked both the thawed and frozen halves exactly the same way, and found that the frozen steak lost less moisture, cooked more evenly, and tasted better than the thawed half!

    The steak needs to be frozen properly, since any extra moisture or ice will cause a flare-up when it hits the hot oil. Here’s Dan’s freezing technique:

    HOW TO FREEZE A STEAK

  • SET the steak(s) on a baking sheet lined with parchment and place in the freezer until frozen.
  • WRAP each fully-frozen steak in plastic and place it in a heavy-duty plastic bag.
  • SQUEEZE any air out of the bag. Place it in the back of the freezer, so it doesn’t get hit by warm air every time you open the door (which can create condensation on the meat).
  •  
    RECIPE: COOKING A FROZEN STEAK

  • 1 frozen steak (not thawed!)
  • Vegetable oil
  • Salt and pepper
  • Cast iron pan
  • Optional: splatter screen, meat thermometer
  •  
    Preparation

    1. PREHEAT the oven to 275°F. Set a wire rack atop a rimmed baking sheet and set aside.

    2. DRIZZLE 1/8″ oil into a cast iron pan—just enough to coat the bottom. Place the skillet over high heat. When the pan is smoking hot, gently lay the steak onto the pan and sear both sides until browned, 90-120 seconds per side. NOTE: Frozen steak splatters more.

    3. TRANSFER the steak onto the wire rack and place in the oven. Cook until the steak is the desired doneness: 18 to 20 minutes for a 1-inch-thick steak to be medium rare (an internal temperature of 125°F on a meat thermometer).

    4. COOK the veggies or prepare the salad while the steak cooks.

    5. REST the steak for at least 3 minutes before slicing. This allows the juices to settle in the meat, instead of pouring out when sliced.

    Here’s a video of Dan’s preparation.
     
     
    THE DIFFERENT TYPES OF STEAK

    How many different types of steak have you had?

    Check out our meaty Glossary Of Beef Types.

     

     
      

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    FOOD FUN: Filet Mignon “Sculpture” For National Filet Mignon Day

    Here’s some food fun for National Filet Mignon Day, August 13th:

    Instead of serving the meat flat on the plate, create a filet mignon “sculpture”: a commemoration of the tenderest cut of beef.

    In this example from Rue 57 restaurant in New York City, the filet is set against a mound of mashed potatoes, and surrounded by:

  • Jus
  • Pearl onions
  • Peas
  •  
    Two croutons (toasted baguette or ficelle slices) garnish the dish, but you can crown the mashed potatoes with sprig of chive, rosemary or thyme instead.

    You can tailor the dish any way you like. For example:

  • Serve the jus on the side.
  • Add mushrooms or other vegetables.
  •  
    CHECK OUT THE DIFFERENT BEEF CUTS IN OUR BEEF GLOSSARY.
     
    WHAT IS JUS?

    Jus, pronounced ZHOO, is the French word for juice. With meat or poultry, it refers to a thin gravy or sauce made from the meat juices.

    The fat is skimmed from the pan juices and the remaining stock is boiled into a sauce, adding water as desired.

    Some cooks use additional ingredients to add flavor; for example, brown or white sugar, garlic, herbs, onion, salt and pepper, soy sauce and/or Worcestershire sauce. Our mother was fond of Gravy Master.

    In France, it would be argued that such additions are not jus, but a more complex sauce.

     

    French Dip Sandwich

    [1] Honor filet mignon on its national holiday, August 13th (photo courtesy Rue 57). [2] The French Dip sandwich, roast beef on baguette with a side of jus for dipping. Here’s the recipe from One Perfect Bite.

     
    “Au jus” (owe-zhoo) is the French culinary term that describes serving the meat with its pan juices.
     
    CAN YOU NAME THE AMERICAN SANDWICH THAT IS SERVED AU JUS?

    In the U.S., jus is served as a side in a small bowl, with a French dip sandwich: a roast beef sandwich on a hero roll or baguette.

    Here’s how the French Dip originated: another happy accident.
     
    CHECK OUT THE DIFFERENT SANDWICH TYPES IN OUR SANDWICH GLOSSARY.

      

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    TIP OF THE DAY: Feijoada For The Olympics

    Feijoada Recipe

    Feijoada Light

    [1] Feijoada at Sushi Samba, a Brazilian-Japanese restaurant with locations in New York City, Florida, Las Vegas and London. [2] A lighter version of feijoada from SimplyRecipes.com.

     

    To get into the grove of the Rio Olympics, we turn to Brazilian fare, beginning with its national dish, feijoada (fay-ZHWA-dah).

    A hearty, smoky stew of beans and salted, smoked and fresh meats, it is served with white rice and sautéed collard greens are served, along with a set of garnishes that including orange slices and farofa, a toasted cassava flour mixture (think of cornmeal made from cassava and see photo #5 below).

    It’s a one-bowl dish of comfort food, and is the traditionally Sunday dinner in Brazil (as roast beef and Yorkshire pudding is in England).
     
    WHAT IS A NATIONAL FOOD

    A national food is a popular dish made from local ingredients prepared in a particular way. It’s part of the country’s sense of identity, like Austria’s wiener schnitzel and Hungary’s goulash, Korea’s bulgogi (hibachi-grilled beef wrapped in lettuce leaves) and the U.K.’s roast beef with yorkshire pudding.

    According to Wikipedia, during the age of European empire-building, nations would develop an entire national cuisine to distinguish themselves from their rivals.

    The U.S. has no declared national food; nor do countries such as India. There are too many diverse ethnic groups with specialized cuisines to choose a single national dish.

    In Latin America, however, dishes may be designated as a “plato nacional” (national dish).

     
    In addition to feijoada, examples include:

  • Argentina’s locro, a hearty stew of beef or pork or tripe and red chorizo, corn and other vegetables.
  • Colombian’s ajiaco, a soup that includes chicken, three varieties of potatoes and a local herb, guanaco.
  • Dominican Republic’s and Panama’s sancocho, a heavy soup/light stew.
  • Peru’s ceviche, made from any combination of fresh seafood and a variety of marinades (here’s a recipe template).
  •  
    Whatever the national dish, there are as many versions as there are cooks.

    Feijoada, for example, can be spicy for mild, eaten with a spoon or so thick, you can eat it with a fork.

     

    RECIPE: FEIJOADA, BLACK BEAN STEW

    This recipe was developed for American cooks buy Hank Shaw of SimplyRecipes.com.

    (It’s hard to find fresh pig ears, tails and preserved malagueta chiles in many American supermarkets, but if you want a truly authentic recipe, here it is from the Centro Cultural Brasil USA. Not to mention, the traditional recipe is a two-day preparation.)

    You can make it for own; for example, top the greens with bacon, or lighten the meats and smokiness by substituting chicken sausage and/or thighs.

    Pair it with iced tea, beer, red wine, or red sangria.

    Ingredients

  • 1 pound dry black beans
  • Boiling water to cover
  • 4 tablespoons olive oil
  • 1 pound pork shoulder, cut into chunks
  • 2 large onions, sliced
  • 1 head of garlic, peeled and chopped
  • 1 pound carne seca (dried beef) or corned beef, cut into chunks
  • 1/2 pound fresh chorizo or Italian sausage
  • 1 pound kielbasa, linguica or other smoked sausage
  • 1 smoked ham hock or shank
  • 3-4 bay leaves
  • Water to cover
  • 1 can (14.5 ounces) crushed tomatoes
  • Salt
  •  
    Sides & Condiments

  • White rice
  • Collards, kale or other greens, sautéed with onions and garlic
  • Orange slices
  • Farofa
  • Pork rinds
  • Fresh parsley and/or green onions
  • Hot sauce
  •  

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/Feijoada cookdiary.net 230

    Feijoada Garnishes

    Farofa With Raisins

    [3] Feijoada is served family-style, scooped from a pot with passed garnishes (photo courtesy CookDiary.net). [4] Feijoada and its traditional accompaniments (photo courtesy Centro Cultural Brasil USA). [5] Farofa, a dish of toasted cassava flour, can be layered with ingredients from herbs and olives to peas and raisins. In feijoada, however, it is served plain (photo courtesy Blog Da Mimis).

     
    Preparation

    1. COVER the beans with boiling water and set aside.

    2. HEAT the olive oil in a large pot over medium-high heat and brown the pork shoulder. When browned, remove the meat from the pot and set aside.

    3. PLACE the onions in the pot and brown, stirring occasionally. Be sure to scrape up the fond (the tasty browned bits on the bottom). Sprinkle with a bit of salt and add the garlic. Stir to combine and sauté for two minutes more.

    4. RETURN the pork shoulder to the pot, along with the other meats, bay leaves and enough water to cover. Bring to a simmer and cook for 1 hour.

    5. DRAIN the beans and add them to the stew pot. Simmer covered, until the beans are tender, about 90 minutes.

    6. ADD the tomatoes, stir well and taste. Add salt as desired. Simmer uncovered, until the ham begins to fall off the hock, 2-3 hours.

    7. SERVE with sides and condiments.

      

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    PRODUCT: Artisan Bacon Hot Dogs

    Bacon Hot Dogs

    Vermont Cure Bacon Hot Dogs

    Bacon hot dogs from Vermont Smoke & Cure, a craft producer of meat products (photos courtesy Vermont Smoke & Cure).

     

    The CEO of Vermont Smoke & Cure, Chris Bailey, created this bacon hot dog in home test kitchen. Fusing two of his favorite flavors, the craft dog blends juicy bacon flavor with classic hot dog texture.

    The dogs combine beef, pork and uncured, maple-brined bacon. They’re smoked with cob and maple wood and stuffed in a natural lamb casing. The result: a succulent snap and a sweet, mellow smoke flavor.

    Here are tips for enjoying a bacon hot dog:

  • Try it without toppings. While some people prefer toppings on their dogs, Chris suggests that you first try the bacon dogs plain, on a toasted bun. You may find them so flavorful and juicy that you can skip the toppings.
  • Combine them with eggs. Serve grilled Bacon Hot Dogs with eggs, toast and asparagus for breakfast, lunch or dinner. When asparagus is out of season, substitute broccoli, Brussels sprouts, green beans, leeks, sliced tomatoes or other veg.
  • Serve a mixed grill. Team grilled dogs with grilled chicken for dinner. Consider adding some slices of that acclaimed Vermont Smoke & Cure bacon.
  •  
    The hot dogs are $5.99-$6.99 at select Whole Foods and natural foods stores in the Northeast. Here’s a store locator.
     
    ABOUT VERMONT SMOKE & CURE

    Vermont Smoke & Cure makes bacon, ham, hot dogs, meat sticks, pepperoni and uncured summer sausage.

    The products are made from premium, vegetarian-fed meat with no added hormones or antibiotics. They are free of dairy, gluten, nuts, preservatives and sodium nitrites.

     
    For more information, visit VermontSmokeAndCure.com.

    The company sells most of its products on Amazon and its own website store, but not [yet] the hot dogs.

    We did discover this tempting bacon gift basket that contains:

  • Vermont Smoke and Cure Bacon
  • Broadbent’s Kentucky Bacon
  • North Country Smokehouse Uncured Fruitwood Bacon
  • Vosges Chocolate and Bacon Candy Bar
  • Vosges Bacon and Chocolate Pancake Mix
  • JB’s Best Bacon BBQ Sauce
  •  
    Put it on your gift list for bacon lovers.

    In the interim, find a store, buy the bacon dogs, and make people happy.

      

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    TIP OF THE DAY: 20 Other Uses For Hot Dog Rolls

    Hot Dog Bun Enchiladas

    Pizza Hot Dog

    Salad Sandwich

    Peanut  Butter Sandwich

    [1] Chicken enchilada fixings in a hot dog roll (photo courtesy KingsHawaiian.com). [2] Pepperoni pizza ingredients in a hot dog roll (photo courtesy SimplyStacie.net). [3] Salad on a hot dog roll (photo courtesy Bitemore.com). [4] Peanut butter, bacon and banana on a hot dog roll (photo courtesy Huffington Post).

     

    July is National Hot Dog Month, so be sure to get your fill.

    When you have extra rolls without hot dogs, brats or other sausages to grace them, you can stick them in the freezer.

    You can also turn them into bread pudding, panzanella (bread salad), croutons or bread crumbs, and any number of recipes requiring bread, from gazpacho to romesco sauce.

    But today, we’ve thought outside the box in terms of fillings, and present 20 alternative fillings for your hot dog rolls.

    TIP: If the preparation doesn’t already require toasting/grilling, most of these preparations will be better with toasted or grilled rolls.

  • Buffalo Roll: Chicken tenders, blue cheese dressing, diced celery.
  • Breakfast “Burrito”: Scrambled eggs, bacon/sausage, salsa or other garnish.
  • Breakfast Toast: Serve a toasted roll with your favorite breakfast spreads.
  • Bruschetta or Crostini (the difference): Add your favorite toppings and eat them sandwich-style. You can cut them in half for serving.
  • Carrot Dogs: vegan recipe.
  • Cheese Sticks: recipe.
  • Chili (without the dog, but with the cheese and onions).
  • Faux Enchiladas Or Tacos: replace the tortilla with the roll.
  • French Toast or breakfast pastries.
  • Fruit Rolls: toast, spread with honey and add fresh fruit.
  • Garlic bread: One roll creates a mini garlic bread “loaf.”
  • Green Salad Roll: put all the ingredients on a toasted roll (go light on the vinaigrette): Cobb Salad, Chef Salad, Greek Salad, Spinach Salad.
  • Grilled Cheese.
  • Grilled Fish Or Seafood: Top it with tartar sauce or seafood sauce (instead of a lobster roll, try more affordable seafood).
  • Other Foods Not Eaten On Bread: Try Bean salad, ratatouille—check the fridge.
  • Panini: Add sandwich fillings, butter the outsides and grill the roll on a panini press.
  • Pizza Roll: Fill with your favorite pizza topping, sauce and mozzarella; microwave for 30 seconds to melt the cheese.
  • Sandwiches Made With Other Types Of Rolls: Barbecue, chicken parm, cubano, meatball, po’boy, Sloppy Joe, etc.
  • Sandwiches Made With Sliced Bread: Ham and cheese, PB&J, tuna, etc. Try a PB and banana sandwich, using the entire banana like a hot dog.
  • Southern Bird Dogs (recipe).
  •  
    We avoided ideas like these cheese fries in a hot dog roll, as well as spaghetti rolls and chicken chow mein on a hot dog roll. But you still can have fun with it: See the Frog Sandwich photo below.

     
    GARNISH, GARNISH, GARNISH

    Whatever you put into your hot dog roll, consider garnishes to top it:

  • Chopped fresh herbs
  • Diced tomatoes, onions, jalapeños, bell peppers
  • Leftover grains, vegetables
  • Pickles and/or sliced olives
  • Chutney or relish
  • Salsa
  • Shredded cheese
  • Shredded lettuce, slaw
  •  

     

    BUNS, ROLLS AND BISCUITS: THE DIFFERENCE

    You may have noticed that we use the word roll instead of bun to denote hot dog-specific bread.

    There is no official difference: Both are single-serve breads, and the FDA only stipulates that buns and rolls weigh less than one-half pound (loaves of bread must weigh one pound or more).

    Manufacturers and retailers use whichever term they want. However, the American Institute of Baking uses this distinction:

  • “Rolls” is generally applied to individual breads that hold a filling—either pre-filled like cinnamon rolls from sandwich bread like Kaiser rolls. The notable exception is hot cross buns, which are filled with currants or raisins. (Editor’s note: The first recorded use of the term “hot cross bun” appears in 1733, when there was no distinction. Because there is no official standard, there are many exceptions, from hot dog an hamburger buns (should be rolls) to hot cross buns (filled with currants).
  • “Buns” typically do not contain a filling, but can be eaten plain, with a spread (butter, jam), or used as a sop*.
  • Bunne was the word used in Middle English. The use of roll to describe a small bread came much later. The oldest reference we could find is to Parker House rolls, in 1873.
  • Biscuits use a different leavening. Biscuits use baking powder to rise; buns and rolls use yeast.
  • Texture: Rolls can be hard (crusty) or soft, buns are soft, and biscuits are pillowy soft (from the baking powder).
  •  
    HOT DOG RECIPES (WITH ACTUAL HOT DOGS)

  • Bacon Cheese Dogs
  • Cubano Dog
  • Gourmet Hot Dogs 1
  • Gourmet Hot Dogs 2
  • Italian Hot Dogs
  • Mini Corn Dogs
  • Tater Tot Hot Dog Skewers
  • Top 10 Hot Dog Toppings
  •  

    Southern Bird Dog

    Salami Sandwich

    Frog Sandwich

    [1] The Southern Bird Dog is filled with chicken tenders and bacon (photo courtesy JamHands.com). [2] Use extra hot dog rolls for your sandwiches (photo courtesy GlutenFreeDairyFreeNJ.Blogspot.com). [3] Have fun: a cheese sandwich on a hot dog roll (photo courtesy TheChaosAndTheClutter.com).

     
    _____________________
    *“Sop” indicates a piece of bread or other solid used to wipe up a liquid food: gravy, sauce, soup, stew, etc. It is the source of the words supper, soup and sopping (drenched). It evolved from the Old English soppian, “bread soaked in some liquid.”

      

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    TIP OF THE DAY: Steak Marinades

    Yesterday we presented four different marinades for grilled fish. A quick recap:

  • Marinades are the easiest way to add flavor to foods, and to make chewier foods more tender. Mix a few simple ingredients, place them in a plastic storage bag and marinate the food overnight, turning it once or twice.
  • No time to marinate? Use a FoodSaver Quick Marinator and your food will be ready to grill in 30 minutes or less, instead of several hours or overnight.
  •  
    All cuts of beef can benefit from marinating, but you definitely want to marinate a tougher cut and an in-between cut (not all of the following would be grilled).
     
    CUTS OF BEEF BY LEVEL OF TENDERNESS

  • Tough cuts: brisket, chuck roast, rump, shank, shoulder roast, short ribs, round (top, bottom, eye).
  • In-Between: chuck steak, flank steak, skirt steak, top blade steak.
  • Tender cuts: Porterhouse/T-bone steak, rib-eye steak, sirloin steak, standing rib roast, strip loin, strip steak, tenderloin/filet mignon, tri-tip.
  •  
    RECIPE #1: SPICY GARLIC-SERRANO MARINADE

    This marinade gives steak with a fiery bite, with just the right balance of garlic and spice. You can go light on the chiles or add extra chiles, depending on how much you like heat.
     
    Ingredients

  • 2 pounds of flank steak (London Broil)
  •  
    For The Marinade

  • 1-1/2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 2 teaspoons red pepper flakes
  • 1/2 teaspoon paprika
  • 1/4 cup red wine vinegar
  • 3/4 cup Tabasco or other hot sauce
  • 1 teaspoon crushed pepper
  • 1/3 cup brown sugar
  • 1-1/2 tablespoons horseradish
  • 1 Serrano chile, seeded and chopped
  • Dash salt
  •  
    Preparation

    1. WHISK all the marinade ingredients together and pour over the steak. Marinate for several hours or overnight; or for a least 20 minutes in a FoodSaver Quick Marinator.

    2. USE the remaining marinade for basting.

     

    Steak Kabobs

    Grilled Flatiron Steak

    Grilled Porterhouse Steakx

    Top: A marinade gives more tenderness to sirloin kabobs (photo courtesy Sur La Table). Center: Hot off the grill, a flatiron steak (photo courtesy LifesAmbrosia.com). Bottom: Even a Porterhouse, one of the tenderest cuts, gets a bit of marinade for flavor (photo courtesy Omaha Steaks).

     

    RECIPE: SOY GINGER MARINADE

    This recipe is a perfect match for steak kebabs with pineapple.This recipe is a perfect match for steak kebabs with pineapple.
    If you’ve never used fresh ginger in your marinade before, you’ll be delighted.

    Ingredients

  • 2 pounds of flank steak (London Broil)
  • Optional: 2 limes for garnish
  •  
    For The Marinade

  • 1-1/2 tablespoons fresh ginger, minced
  • 1/2 cup soy sauce
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup sesame oil
  • 1 teaspoon lime juice
  •  
    Preparation

    1. WHISK all the marinade ingredients together and pour over the steak. Marinate for several hours or overnight; or for a least 20 minutes in a FoodSaver Quick Marinator.

    2. SQUEEZE the optional limes on the steaks as they grill (you can pre-squeeze the juice and lightly baste with it).
     
     
    KNOW YOUR CUTS OF BEEF

    Check out our Beef Glossary.

      

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    TIP OF THE DAY: Summer Marinades For Fish

    Grilled Fish In Grilling Basket

    Grilled Fish In Grill Pan

    Grilled Fish Fillets

    Top and Center: Fish, especially fillets, is delicate and thus easier to break and fall through the grates, unlike meats. The solution: a grill basket or grill pan, like these from Williams-Sonoma. Bottom: A different type of grilling basket from Sur La Table.

     

    Summer begins today, officially at 6:34 p.m. Eastern Daylight Time. It’s the day when the sun reaches its northernmost point over the equator, the highest point of the year, the longest day of the year with the most hours of sunlight.

    Just as most of us switch to heartier fare in the fall and winter, summer warmth is an incentive to eat more lightly.

  • Iced coffee and tea instead of hot.
  • Fruit salad and fruit soups.
  • Summer fruits—berries and melons—instead of the citrus and apples of winter.
  • Fruit salad and fruit soups.
  • Corn on the cob and grilled vegetables.
  • Gazpacho and other chilled soups instead of hot soup.
  • Grilling instead of frying and roasting.
  • Macaroni and potato salad sides.
  • White wine and sangria.
  • Saison summer ales and wheat beers, lambics and ciders instead of IPAs, porters, stouts and Trappist ales.
  • More fish.
  •  
    You can “summerize” anything, from ice cream flavors to your vegetables.

    And your marinades!

    Marinades are the easiest way to add flavor to foods, and to make chewier foods more tender. Mix a few simple ingredients, place them in a plastic storage bag and marinate the food overnight, turning it once or twice.

    No time? Use a FoodSaver Quick Marinator and your food will be ready to grill in 30 minutes or less.
     
    RECIPE #1: LEMON OR LIME MARINADE FOR FISH

    With this classic marinade, be sure to use fresh herbs instead of dried: The prices are lower in summer.

    Ingredients

  • Juice from 2 lemons
  • 1/3 cup olive oil
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh basil, chopped
  • 2 cloves garlic, minced and crushed
  • Salt and pepper to taste
  •  
    Preparation

    1. COMBINE the ingredients in a bowl and mix well.

    2. POUR the mixture into the bag or marinator or bag, marinate, and cook as desired.

     
    RECIPE #2: SPICY ASIAN MARINADE FOR FISH

    This fragrant and spicy marinade goes well with heartier fish, such as swordfish, salmon or halibut.
     
    Ingredients

  • 1 bunch parsley
  • 6 cloves garlic, minced and crushed
  • 1 bunch cilantro
  • 1 teaspoon salt
  • 1 tablespoon red pepper, crushed
  • 1 tablespoon cumin, ground
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  •  
    Preparation

    1. PLACE the parsley, garlic and cilantro in a small saucepan. Add the salt, pepper, cumin, lemon juice and olive oil. Stir well and heat the mixture for 5 minutes on medium heat. Do not bring to a boil.

    2. REMOVE the saucepan from the heat and allow the mixture to cool before using.

     

    RECIPE #3: ORANGE HONEY MARINADE

    The citrus notes of orange and the sweetness of the honey enhance the natural flavor of salt water fish.
     
    Ingredients

  • 1/2 cup fresh orange juice
  • 1/4 cup honey
  • Juice from 1 lemon
  • 2 cloves garlic, minced and crushed
  • 1/4 cup soy sauce
  • 1 teaspoon fresh ginger, grated
  •  
    Preparation

    1. MIX together the orange juice, honey, lemon juice, garlic, soy sauce and ginger.

    2. COAT the fish in the marinade and leave for 30 minutes if using the FoodSaver Quick Marinator, or 1 hour or more if using a bag.
     
    RECIPE #4: SPICED YOGURT MARINADE

    This Indian marinade is bursting with flavorful spices and yogurt, a natural tenderizer. When cooked, this marinade will be a light, flaky texture.
     
    Ingredients

  • 1 cup plain yogurt
  • 1/2 teaspoon turmeric
  • 1 tablespoon coriander, ground
  • 1 teaspoon cayenne, or more to taste
  • 2 inches ginger, grated
  • 3 cloves garlic, minced and crushed
  • 2 tablespoons cilantro, chopped
  • Salt to taste
  •  

    Grilled Fish With Greek Salad

    Grilled Branzino

    Top: Grilled salmon atop a Greek Salad is a real crowd-pleaser (photo courtesy Tio Gazpacho). Bottom: Grilled branzino with a head of grilled garlic (photo courtesy Olio Restaurant | NYC).

     
    Preparation

    1. STIR together in a bowl the yogurt, turmeric, coriander, cayenne, cumin, ginger, garlic, cilantro and salt.

    2. USE your hands to toss and coat the filets in the marinade; then transfer to the bag or marinator.

     
     
    NEXT: STEAK MARINADES.

      

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    TIP OF THE DAY: Steak Grilling Tips

     
      

    Raw Ribeye Steak

    Grilled Ribeye Steak

    Grilled Filet Mignon

    Steak Thermometer

     

    Grilling steaks for Father’s Day? Check out these tips from Wolfgang’s Steak House.

    Wolfgang’s is owned by a father and son who started with one location in Manhattan, dry-aging their own beef. Now they have four Manhattan restaurants and a total of 12 worldwide, from Beverly Hills to Hawaii to Korea and Japan.

    Executive chef Amiro Cruz wants you to help you home-cook your steaks like the professionals do. Here are his tips to cook a perfect steak:

    1. Buy USDA prime cuts. Yes, USDA prime is the most expensive beef and the very best you can buy. You get what you pay for: a truly superior taste and texture. Here are the different grades of beef.

    2. Buy for rib eye steaks. Rib eye is the connoisseur’s favorite cut, considered the most flavorful.

    3. Use only kosher salt and freshly-ground pepper for seasoning. When you have such a high-quality piece of meat, you don’t need marinades and herbs: You want to taste the essence of that steak. You don’t need to add any oil or other fat. The grill will be hot enough so the meat won’t stick.

    4. Don’t worry about the temperature of the raw steak. You may have been told to bring the meat to room temperature before grilling, but it doesn’t matter. Chef Cruz takes his steaks straight from the fridge, at 41°F (which is what the FDA recommends).

    5. Get the grill blazing hot. Once the grill is hot, clean it with a kitchen towel dipped in oil, making sure to handle the towel with a pair of tongs so you don’t burn yourself. Then, throw on meat. Steakhouse chefs prefer to char the steak. Some people don’t like a ton of char, and you might be nervous about burning the meat; but charring gives steak the right flavor. Once the first side is appropriately charred (after about four minutes for medium rare), flip it to the other side and repeat.

    6. Use a meat thermometer. Simply touching the meat to see if it’s done is the technique professional chefs use. But if you grill steak only occasionally, a meat thermometer is a foolproof way to know exactly how done your steak is. Rare is 130°F, medium rare is 135°F, medium is 140°F and so on, with five-degree increases. Don’t have a meat thermometer? Run to the nearest hardware store or kitchen goods department, or order one online.

    7. Rest the meat. Once it’s done cooking, don’t dig in right away. Let the meat rest for 5-10 minutes so the juices inside can distribute. If you cut it right away, they will drain out and you’ll lose the juiciness.

    8. Cut against the grain. If you’re slicing a steak to serve more than one person, be sure to cut against the grain. While cutting against the grain is more important for tougher cuts like London broil, even with a top steak it makes for a softer chew. Just look for the lines that run through the meat and cut perpendicular to them.
     
    Don’t forget to put some fresh vegetables on the grill. Even people who don’t like to eat raw bell peppers, onions, etc. enjoy them grilled.

    Here are the best vegetables to grill.
     
    HOW MANY DIFFERENT CUTS OF STEAK HAVE YOU HAD?

    Check out the photos in our Beef Glossary.

     
    PHOTO CAPTIONS: Top: A raw rib eye steak, a connoisseur’s favorite (photo Margo Ouillat Photography | IST). Second: A long-bone rib eye on the grill (photo courtesy Allen Bros). Third: Grilled, bacon-wrapped filet mignon and grilled radicchio (photo courtesy Omaha Steaks). Bottom: Use a meat thermometer to check for doneness (photo courtesy Habor).

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    TIP OF THE DAY: Kobe Beef Hot Dogs

    Kobe Beef Hot Dogs

    Kobe Beef Hot Dogs

    American Kobe Beef hot dogs (photos courtesy Snake River Farms).

     

    If Dad is a hot dog fan, consider treating him to what may be the world’s best hot dogs for Father’s Day: American-style Kobe beef hot dogs from Snake River Farms (also called Wagyu—the difference). The package label calls them “haute dogs.”

    These gourmet dogs elevate the familiar to a new, delicious level. Snake River Farms American Wagyu hot dogs are crafted from 100% American Wagyu beef combined with a signature blend of spices, then slowly smoked over hard wood.

    Even the casings are special: These are skin-on dogs with an authentic firm bite that’s the hallmark of a truly authentic hot dog (and will surprise you if you’ve only had skinless dogs).

    You get what you pay for. One pound of franks, five pieces, is $16, or $13 for packages of four or more, at SnakeRiverFarms.com.

  • The hot dogs are Northwest source-certified Wagyu crossed with high quality Angus.
  • They are 100% beef and 100% natural, with no added hormones.
  • The dogs are smoked using authentic hardwoods.
  •  
    BIG DECISIONS

    How do you serve the world’s best hot dog?
     
    First, pick a great bun.

  • We’re fortunate to have a supply of them in our area: brioche, ciabatta, and seeded hot dog buns. As an alternative, many people prefer Martin’s potato rolls to the standard squishy white rolls that fall apart when the moisture of condiments hits them.
  • We prefer King’s Hawaiian (a NIBBLE Top Pick Of The Week), but often can’t find them (the supermarkets in New York City are teeny compared to suburban markets).
  •  
    Next, select the condiments.

  • Keep them light the first time: You want to taste the quality of the beef, not the chili cheese [or whatever] topping.
  • We like an upgrade on old school. For mustard, we default to Dijon but prefer the greater complexity of Moutarde a l’Ancienne, a whole grain mustard (deli mustard is also a type of whole grain mustard) or Moutarde de Meaux Royale, the “king of mustards,” flavored with Cognac. Here are the different types of mustard.
  • For kraut, we’re fans of Farmhouse Culture Kraut. It’s too elegant to be called sauerkraut.
  • Finally, some pickle slices. Sweet pickle chips are a nice counterpoint to the kraut, mustard and spices and earthiness of the grilled dog.
  •  
    If you’re looking for something more elected, check out yesterday’s tip on gourmet hot dog toppings.

     
    IF THIS DOESN’T WORK FOR YOU ON FATHER’S DAY, NATIONAL HOT DOG DAY IS ON JULY 25TH.
     
    THE HISTORY OF HOT DOGS.

    THE DIFFERENCE BETWEEN KOBE & WAGYU.
     
    ABOUT SNAKE RIVER FARMS

    Snake River Farms meats are served three-star Michelin-rated restaurants. Products include American Wagyu beef, fresh Kurobuta pork, ham (a NIBBLE favorite).

    The family-owned business began more than a decade ago with a small herd of Wagyu cattle from the Kobe region of Japan. The Wagyu bulls were crossed with premium American Black Angus to form a proprietary herd that has developed into one of the finest groups of Wagyu/Angus cross cattle in the U.S.

    From its Wagyu beef and Berkshire pork, Snake River Farms also makes gourmet hamburgers, sausages, frankfurters and hardwood-smoked bacon. All items are prepared with only the finest ingredients, and deliver an exquisite eating experience. We love them!

      

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