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Archive for Meat & Poultry

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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    TIP OF THE DAY: Creative Toppings For Burgers, Brats & Franks

    Memphis Burger With BBQ & Coleslaw

    Burger With Avocado & Salsa

    Cheeseburger Surprise

    Top: The Memphis Burger, with cheddar, barbecued pork and cole slaw (photo courtesy Cheesecake Factory). Center: South Of The Border: avocado and salsa (photo courtesy Omaha Steaks). Bottom: Mac and Cheese Burger (photo courtesy Glory Days Grill.

     

    On Father’s Day, most people assume that dads wants to dine out. But a recent survey of 775 dads nationwide conducted by restaurant guide Zagat, says something different. While 80% of those surveyed say they love dining out in general, for Father’s Day more than half of them just want to stay home.

  • 52% of the dads claim they just want to stay home for a meal with their families.
  • 29% reveal that “having to go out at all” is their number one Father’s Day dining out complaint.
  • 14% “just want to be left alone.”
  • When asked about their ideal Father’s Day meal, only 14% prefer a high-end steakhouse.
  • 18% would enjoy going out to something easy and local.
  •  
    Other complaints against include going out include dread of driving (traffic, parking), having to pay the bill at their own celebration, and having to dress up.

    The best path, of course, is to ask your dad what he wants. If that’s just burgers and franks in the backyard, you can still make it a special celebration with these ideas for creative toppings from ThePamperedChef.com, along with a few of our own.

    Pampered Chef is a great resource for high-quality kitchen wares and yummy recipes to make with them.
     
    SPECIAL TOPPINGS FOR BURGERS, BRATS, FRANKS & SAUSAGES

    It’s time to set aside the ketchup and mustard, says The Pampered Chef, and take burgers and hot dogs from meh to amazing.

    Whether dad prefers burgers made of beef, bison, chicken, pork, turkey or veggies—or prefers brats, classic hot dogs or sausages—plan a creative cookout.
     
    CREATIVE BURGER TOPPINGS

  • Bacon, Brie and grilled apples
  • Bacon, blue cheese and caramelized onions
  • Bacon and peach jam
  • Fried egg, pickled onions, baby arugula and barbecue sauce
  • Fried onion rings, queso (cheese sauce) and pickled jalapeños
  • Goat cheese, roasted red peppers and chutney
  • Grilled pineapple and teriyaki sauce
  • Guacamole, chunky salsa and tortilla chips
  • Hummus or spinach dip, crumbled feta cheese and Kalamata olives
  • Kimchi and wasabi mayonnaise
  • Mac and cheese with sliced tomato, onion and crumbled tortilla chips
  • Pimento cheese spread and grilled onions
  • Provolone cheese, marinara sauce and fresh basil
  • Potato chips and onion dip
  • Sautéed onions and mushrooms
  • Sautéed spinach and mushrooms
  • Snow crab, avocado and pickled ginger
  •  

    CREATIVE TOPPINGS FOR BRATS, FRANKS & SAUSAGES

  • Apple-cabbage slaw
  • Baked beans, diced red onion, shredded cheese, cilantro, optional salsa
  • Baked potato “bun” (put the bun in a well-done, split baked potato), bacon, sour cream & chives (The “Boise Dog”)
  • Carrot, cucumber and radish salad with herb mayonnaise (The “San Francisco Dog”)
  • Carrot salad with raisins and optional walnuts
  • Dilled cucumber salad with fresh parsley garnish
  • Caramelized onions and bacon with melted Gruyère
  • Chili, diced onions and shredded Cheddar cheese
  • Green chiles, red onions, red jalapeños and sour cream (The “Denver Dog”)
  • Crumbled potato chips and onion dip
  • Guacamole, cilantro and diced red onions
  • Ham, Swiss cheese, pickles and spicy mustard
  • Muffuletta olive salad (The “New Orleans Dog”)
  • Mustard slaw (half sauerkraut, half mustard or blend to taste), sweet pickle chips
  • Pesto, fresh basil, diced tomatoes, and grated Parmesan (“The Italian”)
  • Sauerkraut, shredded corned beef, Swiss cheese and Thousand Island dressing (“The Reuben”)
  • Queso (cheese sauce), pickled jalapeños, shredded lettuce, diced tomato and sour cream (“The Mexican”)
  • Pickled vegetables (giardiniera) and mustard slaw
  • Pineapple relish, lemon-garlic mayonnaise and starfruit (substitute diced mango) (The “Honolulu Dog”)
  • Pizza sauce, melted or shredded mozzarella and sliced pepperoni
  • Scrambled eggs and sautéed mushrooms (“The Brunch Dog”)
  • Sweet pickle relish and shredded pepperjack cheese
  • Vidalia onion and peach relish (The “Atlanta Dog”)
  •  

     

    Mexican Hot Dog

    Fancy Hot Dogs

    Top: A Mexican Dog with shredded Cheddar, onions, tomatoes and jalapeños; chili optional (photo courtesy Body By Bison). Bottom: Brat with dill pickles, pepperoncini and cilantro (photo courtesy Kindred Restaurant).

    ANOTHER THOUGHT

    Ask guests to suggest creative toppings in advance of the event. Create them and let everyone vote for the winner.

      

    Comments

    TIP OF THE DAY: Steak With Three Sauces

    Our friend Andy welcomes the opportunity to visit Denver, so he can pop in at Vesta Dipping Grill, known for the variety of creative sauces it offers with its entrées (here’s the current menu).

    For Father’s Day, forget the Worcestershire or A-1 and treat Dad to a choice of three homemade steak sauces. It’s like “steak three ways.” Here are a Baker’s Dozen of suggestions.
     
    HERB SAUCES FOR STEAK

    These quick herb sauces require no cooking: Toss everything into a food processor and pulse (purists can get out the mortar and pestle).

  • Chimichurri Sauce. The steak sauce in Argentina, chimichurri is made from parsley, garlic, green or red chile, olive oil, red wine vinegar. You can add other herbs. Mario likes cilantro, Emeril likes oregano and basil. Recipe and more.
  • Gremolata. If you want bright herb flavors without heat or tang, make gremolata. This simple condiment from Italy consists of fresh chopped parsley, lemon zest and garlic—zingy without being spicy. Recipe and more.
  • Pesto. The “original” is made from basil, olive oil, pine nuts and Parmesan cheese, but there are many variations that switch out the herb, nut and cheese. Recipe and more information.
  • Salsa Verde. Layers of flavor without heat, this Italian herb sauce is made from chopped chives, mint and parsley with capers, chopped anchovies, garlic and lemon juice. Some recipes add tomatillos. Recipe and more information.
  •    

    Ribeye Steak With Sauces

    This 32-ounce steak is served with three sauces and a head of roasted garlic at The Fillmore Room in New York City.

  • Shallot Vinaigrette. Use your best vinegar and olive oil, minced shallots and parsley or other herb of choice. As a bonus, serve it warm. Recipe.
  •  

    Mushroom Sauce

    Mushroom sauce with red wine is a classic steak sauce (photo Hannah Kaminsky | Bittersweet Blog).

     

    CLASSIC FRENCH SAUCES

  • Aïoli. Aïoli is a Provençal garlic mayonnaise that is typically served with seafood. But it’s delicious with steak, too, and is also a yummy dip for French fries. Recipe.
  • Béarnaise Sauce. Thick and creamy like aioli but laced with tarragon and shallot instead of garlic, this pairing has been revered by French steak lovers for centuries. Recipe.
  • Compound Butter. Another innovation of French cooks, compound butter has been flavored with anything the cook likes, from anchovies to Cognac to Roquefort cheese. The butter is rolled into a log, and a slice is cut to top a steak. The heat from the just-cooked steak turns it into a flavored butter sauce. Recipes.
  • Mustard Sauce. Mix Dijon mustard with crème fraîche and gently heat this creamy, tangy steak sauce. Recipe.
  • Mushroom Sauce. Different interpretations include mushrooms with beef stock and brandy or wine, to a cream sauce with a Dijon accent. Recipe.
  • Peppercorn Sauce. Another creamy classic, this steak sauce is made with heavy cream, chicken stock, red wine vinegar and green peppercorns, simmered briefly.
  •  
    MORE STEAK SAUCES

    There are many more options, but we’ll conclude today with global influences:

  • Try Asian-style sauces, such as Black Bean Sauce with Five Spice Powder and Teriyaki Sauce from BBC Good Food, and Green Sriracha Sauce from Food and Wine.
  • Go South-of-the-Border with Poblano Sauce (add puréed poblanos into garlic mayonnaise (aioli), Mole Sauce or Smoky Ancho Chile-Almond Sauce from FoodAndWine.com.
  • You can also make Piri-Piri Sauce with this recipe from Emeril. Piri-Piri is from Africa; Peri-Peri is the version brought back home by Portuguese sailors, and became the Peruvian version of Chimichurri. Both get their heat from fresh chiles.
  •  
    Happy grilling, happy saucing!

      

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    FOOD FUN: Bacon Clothesline

    The innovative chef David Burke has 11 restaurants, stretching from Manhattan to Aspen.

    His playful yet polished cuisine has long featured memorable dishes, from Angry Lobster to Chocolate Burke’In Bag (a molded chocolate bag filled with mousse) to our latest fancy, Bacon On A Clothesline.

    Unlike many of his dishes, you can make your own Bacon On A Clothesline. It was all the rage at one of our recent parties, hanging on a string stretched between poles next to the bar. Get your drink, unpin a crisp slice of bacon and enjoy!

    If you’re entertaining outside for Father’s Day, rig up your own bacon clothesline for memorable “bar food.”

    Bacon On A Clothesline was created for Chef Burke’s latest restaurant, Fabrick. The menu also features a revolving choice of dishes such as Octopus Tacos, Baked Pork Shoulder with “Angry” Garlic, Skate “Chop,” Avocado Panna Cotta, Chicken Mousse with Crisped Chicken Skin and “Sticks On A Salt Brick”—skewers of duck parts on a slab of pink Himalayan salt.

    David Burke Fabrick is on the ground floor of the newly renovated garment district hotel, the Archer Hotel, a boutique hotel that also houses a Burke Group rooftop lounge, Spyglass, with skyline views.

     

    Bacon On A Clothesline

    Bacon, three strips of candied bacon with clothespins to a wood framed “clothesline.”

     
    There’s also and a California-style aerie at the entrance to the hotel, where you can have a cocktail and people watch.

    Fabrick is located between Fifth and Sixth Avenues, at 47 West 38th Street, Manhattan; 212-302-3838. The website: DavidBurkeFabrick.com.

      

    Comments

    RECIPE: Hot Dog & Tater Tot Skewers

    Here’s fun for kids and adults alike over the holiday weekend. You can use your favorite franks, and also make a vegan option with Lightlife Smart Dogs.

    This recipe was created by Foodness Gracious for Lightlife.

    RECIPE: HOT DOG & TATER TOT SKEWERS

    Ingredients

  • 1 package hot dogs (we use Applegate, made in all natural and organic varieties)
  • 1 pound bag of frozen Tater Tots, thawed
  • 2 tablespoons olive oil
  • Salt and black pepper, or seasoning of choice
  • Ketchup, mustard and or barbecue sauce for dipping
  • Optional: cherry tomatoes
  •  
    Plus

  • Long metal skewers
  •  
    Preparation

     

    Hot Dog Skewers Recipe

    Yum, yum: Hot Dog and Tater Tot Skewers (photo courtesy Lightlife).

     
    1. PREHEAT the grill to a high heat. Slice each hot dog into three diagonal pieces.

    2. THREAD one piece of hot dog at the base of the skewer. Next add a Tater Tot, being careful not to tear it; then a cherry tomato. Repeat this process until the skewer is completely filled. Once all of the skewers are ready to grill…

    3. BRUSH them on one side with the olive oil. Season each skewer and place onto the grill. Grill for 1-2 minutes, then turn them over and repeat. They will be done when the hot dogs begin to blister. Serve at once with dipping sauce(s).
     
    MORE TATER TOTS IDEAS

  • Tater Tot History
  • Gourmet Tater Tots
  • Baked Potato Tots
  •   

    Comments

    TIP OF THE DAY: Mix Up Your Mixed Grill

    Types Of Mixed Grill

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    Top: Lebanese Mixed Grill, served at the Four Seasons Hotel | Cairo: chicken, chicken sausage, lamb chops, lamb sausage, onions and tomatoes on flatbread. Bottom: A British mixed grill served at The Chophouse | Singapore: beef, lamb chops, different sausages and tomatoes.

     

    If you grill, you’ve probably been making “mixed grill” without knowing about it. When you’ve got more than one type of food on the grill—hamburgers, hot dogs and corn on the cob, for example—it’s a mix. Surf and Turf is a deluxe mixed grill.

    Many cuisines feature a traditional dish called Mixed Grill. Some examples of typical combinations:

  • Argentine asado: beef, kidney, liver and sausages such as chorizo and morcilla, a blood sausage, served with chimichurri sauce.
  • Brazilian churrasco: various cuts of chicken (including hearts) and beef (including picanha—in English, coulotte, rump cap, rump cover or sirloin cap).
  • British mixed grill: lamb chops, lamb kidneys, beef steak, gammon (uncured ham), tomatoes and mushrooms.
  • Italian mixed grill: beef and pork plus chicken marinated in olive oil, garlic, lemon and rosemary.
  • Jerusalem mixed grill: chicken hearts, livers and spleen; lamb; onion, garlic and and Middle Eastern spices.
  • Kansas City Mixed Grill (breakfast): bacon, eggs, ham, home fries, sausage links and toast.
  • South Asian Mixed Grill (Bangladesh/India/Pakistan): chicken tikka and mutton tikka, served with roti and chutney.
  • Venezuela Mixed Grill: mixed meat skewers.
  •  
    So today’s tip is: Mix it up this season. Come up with a list of different proteins and vegetables you’d like to try.

    How about:

     

  • Lamb Mixed Grill: lamb burgers and chops, asparagus, broccolini and endive.
  • Pork Mixed Grill: bacon, ham, pork belly, pork chops and sausages with corn, garlic, onions and tomatoes.
  • Sausage Mixed Grill: three or more types of sausages with portabella mushrooms and zucchini.
  • Seafood Mixed Grill: shrimp, tuna steaks, eggplant and romaine.
  •  
    Our ideal mixed grill would include duck, lamb chop, lobster tail and pork belly with onions, radicchio and tomatoes.

    What’s yours?

     

    Sausage Mixed Grill

    A sausage mixed grill with baby bell peppers. Here’s the recipe from Food & Wine.

     

      

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    TIP OF THE DAY: Stovetop Kabobs In A Cast Iron Pan

    Who needs a grill to make kabobs?

    With the recipe below from Good Eggs, you can make delicious and healthful kabobs on the stovetop, using a cast iron pan to char the meat. A hot cast iron pan yields all of the smoky flavor of a grill—and a lot more.

    THE HISTORY OF CAST IRON COOKWARE

    Cast iron vessels have been used for two thousand years. The first known use was during the Han Dynasty in China, 206– 220 C.E.

    Cast iron cookware was prized for its durability and ability to retain heat—a challenge when cooking in a hearth or an even iffier open fire (the kitchen stove was not created until the mid-19th century).

    The original cast-iron vessels were cauldrons and pots. The flat cast iron skillet as we know it appeared in the late 19th century.

    While cast iron cookware was popular among home cooks during the first half of the 20th century—along with affordable aluminum and expensive copper—the second half led to stainless steel, less durable and flexible but more attractive.

    Even more attractive and less durable was the pricier enamel-coated cast iron, like Le Creuset (the enamel coating will chip if dropped and can’t be repaired).

    Nonstick, easy to clean Teflon-coated cookware became the choice of housewives beginning in the late 1960s, although cast iron, copper and stainless continued to be used in professional kitchens.

    Here’s a longer history of cookware, which began with animal hides in prehistoric times.

    And they’ll endure forever. Ours was purchased by our grandmother in the 1920s! Today, a 15-inch cast iron skillet, large enough for steaks and chops, is $40.
     
    READY FOR A CAST IRON SKILLET?

    Cast iron skillets are available from the petite (6 inches in diameter) to the jumbo (17 inches). Lodge, a top producer of cast-iron cookware, sells them in one-inch increments (6, 7, 8, 9, etc). Lodge-brand pans, our favorites, are pre-seasoned and ready-to-use, eliminating the main objection to buying cast iron.

    In addition to a lifetime of service for an affordable buy-in, cast iron:

       
    Skillet Cookbook

    Lodge Cast Iron Skillet

    Top: A cast iron skillet is the beginning of a cooking odyssey. Three cookbooks from Lodge are also a good start. Bottom: A 15-inch cast iron skillet from Lodge Manufacturing in Tennessee. A line with beautiful craftsmanship, it is the only cast iron cookware manufacturer still in the U.S.

  • Delivers the best heat distribution, which is why it’s the choice of professional chefs. The ability of cast iron to withstand and maintain very high cooking temperatures makes it best for searing or frying. Using cast iron ensures that there’s no “hot spot” on the pan, when some of the food cooks faster, overcooking or burning it before the rest of the contents are ready.
  • Versatility: Excellent heat retention makes cast iron preferable for braises, stews and other long-cooking, as well as quick-cooking dishes like eggs and grilled cheese sandwiches. Before there was bakeware, cast iron skillets were used to make breads, cakes, cobblers, pies, and so forth.
  • Is a “grill” for apartment dwellers, providing char, smoky flavor and a perfect crust on fish and meat.
  • Is nonstick after seasoning. Seasoning must be done before first using the cookware, to create a nonstick surface and prevent rust. It is the process of covering the cooking surface with vegetable oil and baking it at 250°F for 90 minutes. When the pan cools down, the oil is wiped off. After each use, the pan is not washed, but wiped. While this is very easy to do, the concept is foreign to many modern cooks, who therefore avoid cast iron.
  • Can be heated beyond 500°F, the limit of stainless steel. Campfire temperatures average 1,571°F.
  • Provides great performance at a low price for a long time. You can cook anything in it, and it goes from stovetop to oven. If a minuscule amount of iron leaches into your food, that’s a good thing—like taking an iron supplement.
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    Chicken Yogurt Kabobs Recipe

    Spring Red Onions

    Top: Healthful and delicious: yogurt-marinated chicken kabobs with charred vegetables. Bottom: Spring red onions. Spring onions are immature onions, harvested early. If left in the ground, these would grow into conventional red onions. You are more likely to find white spring onions, but Good Eggs specializes in fine produce. Photos courtesy GoodEggs.

     

    RECIPE: YOGURT-MARINATED CHICKEN KABOBS WITH INDIAN SEASONINGS

    Feast on tender chicken and charred vegetables. Prep time is just 20 minutes, and you can marinate the chicken overnight. This dish pairs well with a side of grains—ideally whole grains (barley, brown rice, bulgur, quinoa, etc.), but is fine with good old, less nutritious white rice.
     
    Ingredients For 3-4 Servings

    For The Chicken & Marinade

  • 1 pound boneless, skinless chicken thighs, cut into 2” cubes
  • 3 tablespoons whole milk yogurt
  • 1 tablespoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
  • 1 tablespoon ground cumin
  • Optional: pinch cayenne or other heat
  • Zest of 1 lemon
  • 1 tablespoon olive oil
  • Bamboo skewers*
  •  
    For The Charred Vegetables

    Three of the four vegetables here are spring vegetables. You can substitute any veggies you like.

  • 1 bunch spring onions†, roots and outer layer pared away
  • 1 bunch carrots, peeled and (if larger) halved
  • 1 pound whole fava beans, rinsed
  • ¼ pounds ramps (wild leeks), greens intact but roots pared away
  •  
    _____________________
    *If you don’t have skewers, you can cook the chicken pieces without them.

    †Spring onions are not the same as green onions (a.k.a. scallions). Spring onions are immature onions, harvested early in the season. They are milder than regular onions. You can substitute sweet onions or shallots.(

     

    Preparation

    1. PREHEAT the oven to 400°F. Place the bamboo skewers in a large bowl of water and soak for 5 minutes. (Or cook the chicken without skewers. It will taste the same, but skewers are a more special presentation.) Mix the marinade ingredients in a large bowl, add the chicken and toss to combine.

    2. THREAD five cubes onto each skewer. You can do this in advance and store the prepped kebabs in the fridge for up to 24 hours.

    3. HEAT a large cast-iron skillet, then add enough two tablespoons of olive oil, or as much as you need browning. Brown the chicken on all sides, about 2 minutes per side; then place the entire pan into the oven. Bake for 5 minutes or until the internal temperature of the chicken is 165°F. Remove the kebabs from the skillet and set aside.

    4. HEAT a second large pan (or wipe the first pan clean), adding the olive oil when the pan is very hot. Add the vegetables in one layer without crowding (cook in two batches if necessary). Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. When the vegetables are a bit tender, very browned and (hopefully) a bit charred, remove them from the pan. Dress with a squeeze of lemon and a pinch of salt, and serve alongside the kabobs.

      

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