Posts Tagged ‘steak’
Recipes Steak Marinade
May 12th, 2011 | Author: admin
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Recipes Steak Marinade
Natural steak marinade recipe without vinegar or garlic?
What other natural ingredients tenderize meat?
Tired of vinegar and not much of a garlic fan.
Thanks much!
Update: Citrus sounds delicious Corvato!
Update: Tea! What an inexpensive and easy tenderizer. Wine & beer great options also. Thank you Miz Lamb
citrus: lemon juice or lime are great marinades. you can use them in the same marinades as the vinegar ones, and have a good change of pace.
Balsamic Marinated New York Steak Recipe : New York Steak Marinade
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FoodSaver T02-0050-05 Quick Marinator 2-1/4-Quart Square Canister
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Tupperware Season-Serve Marinating Container
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Mr. Yoshida's Original Gourmet Sweet and Savory Marinade and Cooking Sauce for Grilling, Baking, and Saute 63 Fluid Ounces
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Fischer & Wieser Razzpotle Roasted Raspberry Chipotle Sauce, 20-Ounce Bottles (Pack of 6)
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Lawry's Perfect Blend Seasoning and Rub -24.5 oz
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Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients
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Weber's Real Grilling: Over 200 Original Recipes
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The Complete Meat Cookbook
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Grilling Gone Wild (Paperback) $10.07 Weary of the same old burgers, tough steaks and dried-out chicken breasts? Then say goodbye to boring! Use the instructions inside this book to serve a perfectly grilled, yet simple entre or side dish.. or turn up the heat and go wild! Tangy m... |
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Beef Marsala Recipes
May 5th, 2011 | Author: admin
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Beef Marsala Recipes
Lamb Recipes?
A butcher i know has so so kindly ordered me some lamb for Christmas and i'm not sure if it's a rack or a loin or shoulder or what, i'll find out in 2 weeks.
Since we'll be having it for xmas i would love a nice down home southern style recipe, nothing martha stuarty fancy b.s just something tasty, maybe a bit of spice, we love that, minus, cranberries, alcohol (toddlers will eat this too) and nuts and stuff.
You know what i'd love to do a good ol' lamb curry.
My granddad (English) sent me a curry Cookbook but nothing takes my fancy, just want a nice and tasty Tikka Marsala recipe perhaps.
I've searched the web but, i don't know, i'm picky, so maybe someone here has used lamb and has a good recipe they would like to share, i'd really appreciate it.
I'm just so used to using pork, beef and chicken regularly, i'm stumped on this lamb but, can't wait to get it.
Thanks so much in advance.
: )
.
Oooooh yummy, thank ya'll
If it is a large piece would suggest you roast it, have a feed, and curry the remains. Here is a recipe you could us, or adapt.
LAMB CURRY
2 1/2 lb. lean lamb shoulder
1/4 c. butter
2/3 c. chopped onion
3 tbsp. ginger
1/8 tsp. sugar
1/8 tsp. black pepper
2 tsp. salt
3 tbsp. curry
1/4 tsp. mint
2 c. milk
1/2 c. fresh coconut milk
1/2 c. lime juice
1/2 c. heavy cream
1. Cut lamb up.
2. Melt butter in skillet, add onion and saute. Remove and add rest of butter and brown lamb. Return onion to pan and add ginger, sugar, pepper, salt, curry powder, mint and milk. Mix well. Cover and simmer over low heat for 1 hour.
3. Add coconut milk. Cover and cook 5 minutes. Gradually stir in lime juice and cream, cook 10 to 15 minutes.
Chef Kevin cooks Beef Marsala
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Minor's Demi-Glace
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Patak's Garam Masala Paste Hot 10oz
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Williams-Sonoma Essentials of Slow Cooking: Recipes and Techniques for Delicious Slow-Cooked Meals
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Everyday Pasta
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Carmine's Family-Style Cookbook: More Than 100 Classic Italian Dishes to Make at Home
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Posted in Recipes | 
Tags: beef, beef marsala recipes, beef marsala recipes crock pot, beef tenderloin with marsala recipes, marsala, recipe, Recipes, steak | 
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Recipes Rib Eye Steak
April 27th, 2011 | Author: admin
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Recipes Rib Eye Steak
***Philly Cheesesteak Recipe*** 10pts?
My husband loves Philly Cheese-steaks, I took out rib eye steak and need to go to the store to pick up rolls. Does anyone have a tried recipe that they would suggest me trying???
Thanks for sharing!
When I make them I have the butcher slice my roast very thin, then I cook it with garlic and seasoning salt until almost done add 1 large green pepper and one onion sliced thinly and cook on low until veggies are tender. Serve on Italian buns {You can toast them if you want} with chez whiz. my husband likes AU JU to dip his in
Betty's Succulent Grilled Ribeye Steak Recipe
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New York Prime Meat USDA Prime Beef Eye Round Roast, 3-Pound Units
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New York Prime Meat USDA Prime Beef Eye Round Roast, 5.5-Pound Units
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USDA Prime 21 days Aged Beef Rib Eye Roast Oven Ready Bone in 6 lb
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Cube Steak Recipes Flour
April 16th, 2011 | Author: admin
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Cube Steak Recipes Flour
How can I make a SIMPLE BURGUNDY STEAK?
How can I make a simple burgundy steak in a skillet or oven(I Don't have a grill) with these ingredients:
-Shallots
-Garlic
-Flour
-Burgundy Wine
-Sirloin Steak
-Butter
I don't want to cube it, as most recipes for burgundy steak call for. Should I sear it in the skillet first and then bake it, or broil it?
BURGUNDY ROUND STEAK OVER RICE
1 1/2 lb. boneless round steak
1/4 c. all-purpose flour
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. pepper
2 tbsp. bacon drippings
1 med. onion, chopped
2 cloves garlic, minced
1 can tomato sauce
1/2 c. burgundy or other dry red wine
1/4 tsp. salt
Hot cooked rice
Trim excess fat from steak; slice diagonally across grain into 3/4 in wide strips. Combine flour, cinnamon, cloves, pepper, dredge steak in flour. Preheat a 10 inch browning dish in microwave on high for 8 or 9 minutes. Add bacon drippings; let stand till melted. Add steak, onion, garlic; stir well. Microwave on high for 4 minutes. Stir after 1 1/2 minutes. Add tomato sauce, wine and salt. Cover with plastic. Microwave on medium 30 to 35 minutes, stirring every 10 minutes. Serve over rice
Chicken Steak country fried - Chef Cha Cha Dave's how to make video recipe
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Tags: beef, cube steak recipes flour, potatoes, recipe, Recipes, steak |
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Recipes Steak Fajitas
October 10th, 2010 | Author: admin
Recipes Steak Fajitas Currently For Sale On eBay
Recipes Steak Fajitas
Does this sound ok for dinner w/ friends? & Need dessert recipe =)?
Fajitas-- beef & steak (none of those nasty seasoning packets; the real deal), grilled with yellow & red bell peppers, yellow onions, and some kind of spicy peppers. With sharp cheddar cheese, sour cream, tomatoes, lettuce, and maybe black beans
Do I need a side dish.
I want to make something light & summery for dessert. Maybe something lemony?
It's 10am and they'll be here at 6 tonight.
We're Christians... we don't have any dietary restrictions lol. I mean, I do normally eat organically, but that would be way too expensive. One day of preservatives won't kill me 
That's a good point though!
Sounds GREAT to me! Chips and guacamole / salsa are always good w/ fajitas, and they may want some guac or salsa on the fahitas, too.
Spanish rice would be good, or a simple cilantro-lime rice to go w/ the black beans. Just toss cooked white rice (I like to make in chicken stock) w/ frsh lime juice, chopped cilantro, some melted butter, and S&P.
-------------------------
--Guacamole--
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes Tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
--Ina Garten
----------------------------
--Sizzling Fajitas--
1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper
1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping
In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook's Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.
When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.
--------------------------
--Texas-Style Spanish Rice--
1/4 cup chopped onions
1/4 cup chopped green peppers
2 tablespoons cooking oil
1 cup uncooked long grain rice
1/2 cup tomatoes with green chilies
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups water
2 to 3 tablespoons chopped fresh cilantro, optional
In a skillet, sauté onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired.
------------------------
--LEMON BARS--
For the Crust:
½ lb. unsalted butter, room temp.
½ cup granulated sugar
2 cups A/P flour
1/8 tsp. kosher salt
For the Filling:
6 extra-large eggs, room temp.
3 cups granulated sugar
2 Tbsp. grated lemon zest (4-6 lemons)
1 cup freshly-squeezed lemon juice
1 cup A/P flour
Preheat oven to 350ºF. For the crust, cream butter and sugar until light in the bowl of an electric mixer fitted with a paddle attachment. Combine flour and salt, and with mixer on low, add to butter until just mixed. Dump th edough onto a well-floured board and gather into a ball. With floured hands, flatten dough and put into a 9x13" baking sheet, building up a ½" edge on all sides. Chill. Bake the crust for 15-20 minutes until very light brown. Let cool on a wire rack. Leave oven on. For the filling, whisk together the eggs, sugar, zest, juice, and flour. Pour over baked crust and bake for 30-35 minutes or until filling is set. Let cool to room temperature. Cut into triangles and dust tops with confectioner's sugar.
--Ina Garten
--------------------
--SUE'S KEY LIME PIE--
1 1/4 cups graham gracker crumbs
1/4 cup light brown sugar
1/3 cup butter, melted
2 (14-oz.) cans sweetened condensed milk
1 cup Nellie and Joe's Key Lime Juice
2 egg whites
1/4 teaspoon cream of tartar
2 Tbsp sugar
Combine graham cracker crumbs, brown sugar, and butter. Spray a 9-inch pie plate with Pam and press mixture into pie plate. Bake at 350 degrees for 10 minutes; cool.
Stir together condensed milk and lime juice until blended; pour into crust.
Make meringue topping by beating egg whites and cream of tartar at high speed until foamy. Add sugar, 1 Tbsp at a time, beating until soft peaks form and sugar dissolves (2-4 minutes). Spread meringue over filling.
Bake at 350 degrees for 25 - 28 minutes. Chill overnight. Garnish with lime slices if desired.
Quick and Easy Skirt Steak Fajitas
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Lodge Logic Pre-Seasoned Fajita Set
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Sizzling Iron Steak Platter w/ Wooden Tray
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Lindberg Snider Porterhouse & Roast Seasoning 14oz.
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America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants
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Cook This, Not That! Kitchen Survival Guide (Paperback) $11.09 The authors of the best-selling series counsel readers on how to lose weight and save money by cooking at home, sharing recipes for healthier adaptations of favorites ranging from Blue Cheeseburgers with Melted Onions to Blackened Steak Fajitas. Origin... |
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Tags: all recipes steak fajitas, beef, fajitas, mexican, recipe, Recipes, recipes steak fajitas, steak |
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Meat Recipes
August 18th, 2010 | Author: admin
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Meat Recipes
Do you have any good red meat recipes?
My husband is a meat eater and I'm running low on recipes, and getting sick and tired of Beef Stroganoff. I'm a good cook, but I like things simple, tried and true. Please lend me some of your favorite recipes -- just not a web site (they tend to burn in the oven).
Thanks so much!
Susie
"Garlic-Mushroom Rib Eyes" - 4 servings
4 boneless rib eye steaks, 1" thick
1/4 tsp. pepper
1/8 tsp. salt
4 tbsp. butter; divided
4-8 garlic cloves; peeled and sliced
1 lb. sliced fresh mushrooms
3 tbsp. beef broth
Sprinkle steaks with pepper and salt. In a large skillet, melt 1 tbsp. of the butter. Cook the steaks for 2 minutes on each side or until meat reaches desired doneness. Remove and keep warm.
In the same skillet, cook garlic in 1 tbsp. of the butter for 2 minutes. Remove garlic; set aside. Add mushrooms and remaining butter to skillet; saute 5 minutes. Stir in the broth; bring to a boil. Cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve over steaks.
"Peppered Beef Tenderloin" - 10 to 12 servings
3 tbsp. coarsely ground pepper
2 tbsp. olive oil
1 tbsp. grated lemon peel
1 tsp. salt
2 garlic cloves; minced
1 whole beef tenderloin (3-4 lbs.)
Combine pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on greased rack in a foil-lined roasting pan.
Bake, uncovered, at 400& for 45-65 minutes or until beef reaches desired doneness. Cover and let stand 10 minutes before slicing.
"Marinated Flank Steak" - 4 servings
1/4 cup soy sauce
2 tbsp. vegetable oil
2 tbsp. tomato paste
1 garlic clove; minced
3/4 tsp. dried oregano
3/4 tsp. pepper
1 lb. beef flank steak
In a large resealable plastic bag, combine the first 6 ingredients. Cut a 1/8"-deep diamond pattern into both sides of steak. Place in the bag; seal and turn to coat. Refrigerate overnight.
Drain and discard marinade. Place steak on a broiler pan; broil 4" from the heat for 7-8 minutes on each side or until meat reaches desired doneness.
"Barbecued Brisket" - 12 servings
1 (10 oz.) bottle soy sauce
1 tbsp. Liquid Smoke (optional)
2 tsp. pepper
2 tsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. celery salt
1 fresh beef brisket (about 5 lbs.)
BARBECUE SAUCE:
1 (14 oz.) bottle catsup
1-2 tbsp. sugar
1 tbsp. cider vinegar
1 1/2 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. soy sauce
In a large resealable plastic bag, combine the first 7 ingredients; add the brisket. Seal bag and turn to coat; refrigerate 8 hours or overnight.
Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15x10x1" baking pan coated with nonstick cooking spray. Bake at 325* - 4 hours or until meat is tender.
Remove brisket; let stand 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13x9x2" baking dish. combine sauce ingredients; pour over meat. Cover and bake 1 hour or until heated through. Brisket may be frozen for up to 3 months.
"Easy Pot Roast" - 6 to 8 servings
3-4 lb. beef bottom round or boneless chuck roast
2 tbsp. oil
1 large onion; sliced
1 (14 1/2 oz.) can Del Monte Original-Style Stewed Tomatoes
1 cup beef broth
1 (4 oz.) jar prepared horseradish
3 tbsp. flour
In Dutch oven or large pot, brown meat in oil. Add onion; cook until soft. Add remaining ingredients (except flour); cover and simmer 2-3 hours or until meat is tender, turning meat occasionally. Remove meat to serving platter; keep warm.
To make gravy, dissolve flour in 1/4 cup water. Add 2 tbsp. hot cooking liquid and blend well; add to remaining cooking liquid. Cook, stirring constantly, until thickened. Season to taste with salt and pepper, if desired. Serve over sliced meat.
Prime Rib Recipe : Add Garlic to Meat for Prime Rib
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Venison Well Done: A Collection of Wildgame Recipes
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Black Dog
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Episode One
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Good Eats on the Table (Good Eats Vol. 19)
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Great Sausage Recipes and Meat Curing (Hardcover) $19.57 Explains how to smoke brine, and cure meats, demonstrates sausage making techniques, provides recipes, and tells how to start a sausage-making business. |
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Big Vegan (Paperback) $18.63 Veganism has been steadily moving toward the mainstream as more and more people become aware of its many benefits. Even burger-loving omnivores are realizing that adding more plant-based foods to their diet is good for their health and the environment.... |
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The Vegetarian Meat and Potatoes Cookbook (Paperback) $13.64 This vegetarian cookbook, despite its title, contains no meat recipes, but it does include plenty of dishes that approximate the satisfactions of meat, such as Wheat-Meat Satays with Peanut Sauce, Balsamic-Glazed Stuffed Mushrooms, and Shiitake-Stuffed... |
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Hearty Vegan Meals for Monster Appetites (Paperback) $13.45 Veganism is one of the hottest health trends going. But what do you do when half the people at your dinner table rebel against organic greens in favor of burgers, stew, and meat-ba... |
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Pure Beef (Paperback) $17.66 Pure Beef is the most up-to-date cookbook that addresses the natural and grassfed beef trend, the fastest growing market segment in the $75 billion cattle industry. Today, we can choose to eat beef that is more ethical than chicken, more ... |
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Tags: cooking, food, meat recipes, meat recipes easy, meat recipes for a crowd, meat recipes for dinner, meat recipes with pictures, recipe, Recipes, steak |
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Recipes Rib Eye
July 28th, 2010 | Author: admin
Recipes Rib Eye Currently For Sale On eBay
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 Penny Auction Free Shipping BBQ Grill best tasting recipe Yummmmm US $.99
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 Food Men Love All Time Favorite Recipes from Caesar Salad and Grilled Rib Eye t US $24.29
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Recipes Rib Eye
What's a good way to cook a rib eye steak without a grill?
I bought a couple of rib eyes earlier today, because I'm really in the mood for steak & potatoes... only thing is, I just found out today that my grill is busted and I don't have the money to pay for a new one so fast. So help me out, and give me some good recipes/tips for cooking a rib eye without one?
Also, if you have a good recipe for sweet baby carrots, that would be much appreciated, as well.
Get your pan searing hot, the cook it that way. I think it is delicious and makes a killer crust on thee outside. Just make sure you season it well. If you want to not overwhelm it, preheat your oven to 350 and finish the steak in there after you sear it. After you sear your meat if you want it well down turn down the heat on the last side of the meat.
A little lime on this steak rocks!
Personally I think all rib eye should be seared in a hot pan, it brings out the butteryness of the steak.
Baby carrots, blanche them in salt water, drain then heat some butter and a tinge of sugar and saute until sauce gets thick.
Recipe for Danish Strip Steak with Duchess Potatoes : Preparing Meat for Danish Strip Steak Recipe: Pt. 2
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Episode Two
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New York Prime Meat USDA Prime Beef Eye Round Roast, 3-Pound Units
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USDA Prime 21 days Aged Beef Rib Eye Roast Oven Ready Bone in 6 lb
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Food Men Love: All-Time Favorite Recipes from Caesar Salad and Grilled Rib-Eye to Cinnamon Buns and Apple Pie
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Williams-Sonoma Grill Master (Paperback) $16.14 This straightforward, robust grilling cookbook appeals to grill enthusiasts who want to expand their arsenal of classic grilling recipes and make the most out of their grill.?From chile-rubbed rib-eye to BBQ chicken sandwiches, these are the ultim... |
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BBQ 25 (Hardcover) $14.3 Step-by-step, foolproof recipes for the 25 most commonly grilled meats--from rib eye to pork rib to chicken wings to sausages--are presented in an easy-to-use, easy-to-clean, four-color, 64-page board-book format and are accompanied by grilling tips an... |
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Tags: beef, crock pot recipes rib eye roast, food, recipe, Recipes, recipes rib eye, recipes rib eye roast, recipes rib eye steak, steak |
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Beef Steak Recipes Easy
July 17th, 2010 | Author: admin
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Beef Steak Recipes Easy
Just bought a slow cooker and I need a simple easy recipe for beef stew and also steak?
I really need a simple easy recipie for my new slow cooker. I have a cubed stew and just really need to know how long to cook it for and how much water. I also want to cook steaks and as I have never used a slow cooker before im kinda stuck
Crockpot Beef Stew
Low, moist heat makes for a tender, flavorful stew. Serve with
crusty bread to soak up the gravy.
1 pound beef stew meat
3 carrots, peeled and sliced
2 potatoes, peeled and cubed
1 onion, sliced
2 teaspoons dried italian seasonings, or to taste
1/8 teaspoon ground black pepper
2 teaspoons beef base or bouillon granules
2 cups hot water
In a slow cooker or crockpot coated with vegetable cooking spray,
combine beef stew meat, carrots, potatoes, onion, Italian seasonings
and pepper. Dissolve beef base in hot water and add to pot. Cook for
8 to 10 hours on LOW until tender.
Makes 4 servings.
slow cooker pepper steak
Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Cooking Instructions
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
FLAT IRON STEAK recipe by the BBQ Pit Boys
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Gordon Ramsay Recipes Channel 4
May 27th, 2010 | Author: admin
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Gordon Ramsay Recipes Channel 4
Gordon Ramsay Returns to Hells Kitchen in 2 Days and the Great British Nightmare
As I type this, there is only 2 days 19 hours 31 minutes and 05 seconds left until we get Gordon Ramsay and Hell’s Kitchen Season Five, according to the counter on the Plonker Club Website - the home of the Unofficial Gordon Ramsay Fansite!
Now it is time to introduce those brave cooks who will be keeping us entertained (at their own expense) and will be the topics of numerous blogs, conversations, news reports and much gossip as well as opinion.
This Photo shows all of the contests smiling anf together, probably the last time this will ever be seen!
Their photos now appear on the chopping block on the Official Fox Homepage http://www.fox.com/hellskitchen/ - along with Gordon Ramsay and the other sous chefs!
In case you weren't aware, Fox is really embracing Web 2.0 and there is also an official Facebook page for Hell’s Kitchen - http://www.facebook.com/pages/Hells-Kitchen/13427984738
Only 2 more sleeps (maybe one - I might not be able to sleep tomorrow night!) I really can't wait.
And less than 24 hours after this in the UK - Gordon Ramsay will be appearing as part of the Great British Food Fight, on Gordon Ramsay, Great British Nightmare - which sees Gordon hits the streets, campaigning for viewers to eat locally.
I can only hope our UK cousins embrace torrents a little faster than they did with Cookalong Live. I didn’t see this fantastic Gordon Ramsay show for weeks after it aired. Shows from the US I can normally get within an hour of the show finishing - so get to work of English friends - so the rest of us can get our fix or Gordon Ramsay post haste!
This show is part of the Great British Food Fight (check out their very funny ad here ) and according to the Channel 4 website, in Ramsay’s Great British Nightmare, Gordon Ramsay will be campaigning for viewers to start patronising local restaurants. One that is featured, was part of the ramsay’s Kitchen Nightmares, fillmed in the middle of last year and hoepfully airing soon!
With a global, multi-million pound, restaurant empire and a constellation of Michelin stars under his belt, Gordon knows a thing or two about running a successful commercial kitchen. But other eateries are not so fortunate and, all too often, ambitious dreams turn to kitchen nightmares as the practicalities of getting punters in and keeping them loyal, prove too difficult to pull off.
Gordon’s brought his own brand of tough love to failing kitchens on both side of the Atlantic and tried to turn the fortunes of dozens of restaurants, from curry houses to soul-food shacks, by changing the way they’re managed.
This time it’s the diners he’s reaching out to, encouraging the man on the street to put his money where his hungry mouth is.
He will also be passing on tips to restaurant owners on how best to cope with the credit crunch.
Watch Ramsay’s Great British Nightmare, coming to Channel 4, Friday, 30th January, 9pm.
Two new Gordon Ramsay shows in one month (not including the stray Kitchen Nightmares Episode from the US) - this will be a great year. I wonder of Gordon has an special recipes to celebrate the Chinese year of the Ox?
About the Author
Chief Plonker
The Plonker Club
The Unofficial Gordon Ramsay Fan Site
http://www.theplonkerclub.com/wordpress
Gordon Ramsay cooks flatbread, feta and chickpea salad
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Episode Two
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Recipes Cooking Filet Mignon
July 11th, 2008 | Author: admin
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Recipes Cooking Filet Mignon
How should I cook the filet mignon for a crowd?
I am buying a whole filet mignon for 10 people for Christmas. I found a great recipe on the internet which involved pan searing the steaks which gets placed on top of mashed potatoes and topped with a mushroom wine sauce. Do you have any good recipes to share for something similar? I do not want to have some steaks done and getting cold while I pan sear the remainder and am also concerned that to put the already done pan seared steaks in the oven to cook to keep them warm while I do the rest might make them overly done and lose their pinkness. Can I just cook the filet mignon in the oven like a beef wellington and if so, to what temperature for medium rare?
Beef Wellingtons with Red Wine Sauce
2 tablespoons vegetable oil
salt and pepper to taste
6 (6 ounce) beef tenderloin filets
1 cup chopped fresh mushrooms
1/4 cup red wine
1 cup beef consomme
1 (3 ounce) jar foie gras pate
1 (17.25 ounce) package frozen puff pastry, thawed
1 egg, beaten
3 tablespoons butter
2 tablespoons chopped green onion
3 tablespoons all-purpose flour
1 cup beef consomme
1/2 cup red wine
2 tablespoons butter
2 tablespoons chopped fresh parsley
Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly.
Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme for later. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate for about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg.
Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes.
While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Gradually stir in some of the reserved consomme, and continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste.
To serve, cut each Wellington in half and spoon some sauce onto the plate
Foolproof Filet Mignon (CBS News)
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Ribs, Chops, Steaks, & Wings (Hardcover) $13.43 Here is a lip-smackin` love song to everyone`s favorite cuts of meat with more than 40 easy-to-prepare recipes. This cookbook covers it all: ribs that are fall-off-the-bone tender, juicy chops, steaks (from porterhouse to skirt to filet mignon and more... |
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Tags: beef, cooking, filet, recipe, Recipes, recipes cooking filet mignon, steak |
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