TIP OF THE DAY: Bobby Flay’s Grilling Tips

TV personality Chef Bobby Flay, who has opened his first steakhouse, Bobby Flay Steak, at Borgata Hotel Casino & Spa in Atlantic City, wants everyone to become a grilling pro. Just in time for Labor Day, Bobby shares his nine best tips, tricks and techniques with us. Bobby also contributed his delicious Ribeye & Anaheim…
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TIP OF THE DAY: Hot Dog Bar

Photo courtesy RedMarbleSteaks.com.   Make your cook-out something special with a gourmet hot dog bar. 1. In addition to standard franks, offer gourmet sausage or bratwurst. Our supermarket has bison, salmon, lamb, chicken with wild rice, chicken with feta and sundried tomato, chicken with apples, Thai and Indian chicken sausages, smoked andouille sausage and lots…
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PRODUCT: Porta Mangiare Meatball Mixes

Porta Mangiare meatball mixes are intended to recapture the flavors of Calabrese cooking as it was a century ago. They also make it easy to turn out tasty meatballs. There are currently four varieties of meatball mix: Spicy Calabrese, Traditional Calabrese, Turkey Calabrese and Gluten-Free Traditional Calabrese, which uses potato flakes instead of breadcrumbs. The…
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TIP OF THE DAY: Perfect Steak, No Grill

No grill? No worry! Photo courtesy Allen Brothers, a NIBBLE Top Pick Of The Week. You don’t have to have an outdoor or indoor grill to make a great steak. Try this chef-honed technique that uses the oven and the stovetop: For two strip steaks or rib eyes (1-1/2″ thick) or filet mignons (2-1/2″ thick):…
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