Oh, glorious heavens!
Try it for one of your Fish Fridays!
Oh, glorious heavens!
Try it for one of your Fish Fridays!
Kabobs are such fun because they allow you to get really creative on the grill.
For me, beef is always a part of a kabob. It’s just the other elements that change.
Have fun kabobing! Kabobling? Kabobicizing…
Pistachio Crusted Steak Kabobs
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. black pepper
1 tsp. seasoned salt
1 tsp. sugar
1/4 cup finely crushed pistachios
4 Top Sirloin Steaks, each cut into 8 cubes
16 (10 in.) wooden skewers, soaked in water for 30 minutes
Directions: Place the first 5 ingredients into a ziplock freezer bag. Shake to combine. Place Top Sirloin Steaks cubes into ziplock bag, a few at a time, and shake to coat completely. Thread 4 steak cubes onto each skewer. Grill kabobs over medium heat for 6 to 8 minutes or until done. Remove from grill; quickly roll kabobs into finely crushed pistachios. Serve immediately.
Spring is here! Spring is here!
The official start to spring makes me insanely happy. It signals sunnier days and, truthfully, better moods in my house.
And you know I adore my steaks, so it only makes sense that my burgers follow suit.
4 Wagyu Kobe Beef Steakburgers
salt and pepper
4 buns, toasted
4 fontina cheese slices
4 pineapple slices
1/2 cup prepared mango chutney
1 red onion, sliced
4 lettuce leaves
Directions: Season burgers with salt and pepper, and then grill on a hot grill. While the burgers are grilling, also place the slices of pineapple, and red onion on the grill, and grill them as well, to cook them slightly. When the burgers are almost done, place 1 slice of fontina cheese on each burger, and melt slightly. Remove burgers from heat and let them rest for five minutes. To build, place one slice of grilled red onion, on the bottom half of the bun, place burger on top with a slice of pineapple, and lettuce leaf on top, and the mango chutney on the top half of the bun.
It’s Fish Friday again! Only this time it’s spring. This makes me jump for joy!
It’s light and delicious – just like spring!
Now, you can never, ever go wrong with coldwater lobster tail or jumbo shrimp. Those are perfect for Fish Friday. But have you ever tried lobster flatbread or crab stuffed sole? They’re absolutely not to miss!
Seafood really does give us lots of choices when steaks are not an option.
What spring catches will YOU be serving on Fish Fridays?
It’s the perfect time to host a watch party!
Any excuse is a good one if it involves gathering friends and serving great food!
Cheer on your favorite teams as they find out who will go to the “Big Dance.” Have fun with your food selections by using a basketball theme.
Try serving steakburgers with cheese shaped like basketballs. And cupcakes are fun to easily decorate to mimic a basketball – they’re already round!
Anything ball-shaped can quickly fit into your hoops-themed party. Cake balls become basket-cake-balls. Cookies are easy to decorate. And so is pizza! Just use pepperonis to create the distinctive lines of the basketball.
Not feeling that creative? Serve your favorite foods (like steak) on basketball-themed plates and napkins. Your fans will be just as appreciative!
Even if you’re not Irish, St. Patrick’s Day is a fun time to cook some Irish foods that make us beef lovers very happy!
See? We’re recycling here! Keeping it “green!”
Or try some Irish Pub Beef Stew or Chipped Beef on Toast – just to get into the spirit of it. So many tasty beef dishes to choose from.
And when you’ve finished your cake with green food coloring and your green beverage of choice, you’ll be happy you celebrated the day!
Ever tried shrimp pizza? It’s pizza so it HAS to be good!
Check out this incredible recipe for Grilled Shrimp Pizza with Cilantro Pesto.
It’s amazing. And jumbo shrimp on a pesto sauce pizza is an excellent Fish Friday option.
Let me know what YOU think of this yummy Friday dish!
Know what time it is?
It’s Prime Time!
I like to treat myself to some really high quality USDA Prime steaks when the mood strikes. And when I do, I know I’ll get steaks that are tender and finely marbled and – most importantly – delicious!
The cold weather has me searching for any way possible to change my mood to a sunnier one. And, well, great food does that for me!
What I really like, especially when my mother comes over, are some Super Trimmed Filet Mignons. She’s a big fan of the petite tenderness of filets. And when they’re USDA Prime – they’re that much tastier.
Good food and good people definitely put me in a better mood. And that’s good for everyone around me.
So what are your cold weather blues solutions? Do they involve Prime steaks, too?
I love that there are no artificial ingredients or hormones.
This week, I’m going to pan sear some grass-fed filet mignons and enjoy a delicious night in. It’s been so cold lately, I need a pick-me-up in the worst way.
I’m trying my hardest to stick to my New Year’s resolution of healthy habits. And this is a great way to keep on track.
How about you? Are you a grass-fed steaks fan?
A spiral sliced ham is a must have for my family. Pretty much at any holiday – but Easter especially.
Just thinking about that spiral ham goodness puts my people in a good mood for about a week leading up to the big spread. And that’s a nice bonus!
And those leftovers are actually something we look forward to. How many leftovers can you say that about?
Ham sandwiches are a given, but it’s the breakfast omelettes with diced ham and fried ham and eggs that make these leftovers something special.
This one ingredient just keeps reinventing itself meal after meal. And no one gets tired of it.
So there you have it. An Easter ham is not just a one-meal flash in the pan for me. It’s the dish that keeps on giving.
Tell me, will you do an Easter ham this year?
I’ve been known to pull out my George Foreman Grill when I’m too cold to even think about going outside. I like the feeling of grilling my steaks even though I’m inside the house.
But grilling isn’t the only way to get the results we want from the comfort of our homes. True chefs prefer the pan searing method. And I can respect that. A good pan and the right love and care can bring out a beautiful flavor in a steak. You can read more about how to properly pan sear a steak here: http://www.kansascitysteaks.com/Recipe-Pan-Searing/Index.htm
And don’t forget you can always bake a steak in the oven. It’ll do the trick but you’ve got to watch them closely or they’ll come out dry.
Don’t let your fear of the mountain of snow in your backyard deter you from cooking the steaks you crave this time of year. Just cook ‘em indoors!
That question is like saying, “Who is your favorite child?”
How can you possibly answer?
But what is the best cut? Depends on what you’re after.
Want something tender and juicy? Filet mignons. Hands down.
Flavorful? Kansas City strip steaks. Definitely.
So… what is the best steak TO YOU?
That answer will probably be different for everyone. And that’s one thing I love about steak!
How did you learn to cook a steak? Did your parents teach you? Did a buddy in college show you the ropes?
Maybe, just maybe, they had a limited knowledge to share with you. Want to up your game a little bit?
See? It’s not just a matter of eyeballing it and flipping occasionally. That’s what I used to think. But a few crispy, burned steaks later and I’m singing a different tune.
Just like anything, a little education and forethought go a long way toward cooking a fabulous steak versus a mediocre one.
Did you know that February 26th is National Chili Day?
That excites me because I like warm, hearty food when it’s nippy outside. So this is one holiday I’ll definitely be celebrating!
Enjoy your own chili celebration on February 26th – and stay warm!
We all have our own opinions about how well done our steaks should be.
Like a lot of pink? Lots of people do. The rarer, the better.
What if you’re hosting a barbecue and one guest likes her steak medium well? Do you know how to get it just right?
Do you know how to broil steaks and control the doneness? It’s all in the details, for sure.
Check out these cooking tips for instructions on how to master the art of doneness.
Your guests – and your steaks – will thank you for it!