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Wednesday, January 11, 2017

Grilled London Broil


This recipe is meant to piggy back on my post of yesterday about grilling...The following is grilled London Broil.


INGREDIENTS:


5 large garlic cloves

1 teaspoon salt

1/4 cup dry red wine

1/4 cup balsamic vinegar

1 tablespoon soy sauce

1 teaspoon honey

1 1/2 pounds top-round London Broil Steak

DIRECTIONS:

Mince the garlic to a paste with salt and in a blender blend with the salt, red wine, balsamic vinegar, soy sauce and honey.

In a heavy-duty sealable plastic bag, combine London broil with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.


Bring steak to room temperature before grilling. Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, 7 to 9 minutes on each side for medium-rare.


Transfer steak to a cutting board and let stand 10 minutes.


Holding a knife at a 45-degree angle, cut steak across grain into thin slices and serve with tomatoes.

Ummmmmm, Enjoy! Eat and Drink Well My Friends!



Tuesday, January 10, 2017

Better Living through Grilled Steak


Happy New Year Everybody...I'm back..


Grilling a steak is a great way to add tons of smokiness and flavor to the meat. One of the challenges to grilling steaks, however, can be affordability; tender, juicy cuts of beef can be expensive, and more affordable cuts like sirloin or flank steak can get tough or rubbery when they’re cooked.


Marinades can help; less expensive cuts of beef can still be flavorful and juicy, they just need to be marinated in the right ingredients.


Marinades are made from a variety of ingredients, some of which can help break down the connective tissues in the meat — this means the finished steak will be easier to cut and chew.


One of the main ways marinades can tenderize meat is to take advantage of enzymatic reactions. Basically, enzymes help break down the collagen in a steak without compromising the structure of the meat’s fibers.


Many warm-climate fruits contain enzymes that can help tenderize cheaper cuts of meat. Kiwifruit, figs, and papaya are all great sources of proteolytic enzymes (enzymes that break down proteins); they add flavor to your steak's marinade while encouraging a more tender grilled steak.


Acidic ingredients have a similar effect on the texture of meat — they can help weaken muscle fibers and tenderize cheap cuts of meat by allowing them to retain more moisture. Adding components like wine, buttermilk, or vinegar to you marinade not only balances other components you've added but it further encourages reactions that will tenderize the meat. Just be sure your marinade is balanced; adding too much acid can have the opposite effect and toughen the steak.


If you're thinking about grilling but want to stick to a budget, you don't have to skip the steaks — just skip the filet mignon. Cuts like sirloin and flank steak can be just as good with a little help from the right marinade.

Sunday, January 1, 2017

HAPPY NEW YEARS (Hoppin Johnny Amarillo Style)

Happy New Year.....and as has become traditional....I am placing my Hoppin John Recipe on here.....With a twist...



INGREDIENTS:

DIRECTIONS: 

Add All ingredients to list.  Cover with water and bring to a boil.

Reduce heat to medium-low and cook for 1 1/2 hours.

 Remove ham hock and cut meat into pieces. 

Return meat to pot. 

Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. 

Season to taste with salt and pepper.

Enjoy with some cornbread....
Enjoy!  HAPPY NEW YEAR and Eat Well my friends!


Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






Cavier & Vodka
Courtesy of The Lady (Bug) of the Household