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Archive for Meat & Poultry

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.

      

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    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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