May 30th, 2011

It’s Not Nice to Joke About Steak

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Have you seen this video? It has gone viral and it’s pretty funny. Sometimes I feel like that doggie when I deprive myself of good food.

Why do I do that?

Anyway, this pup obviously loves steak and that makes him a friend of ours. Check it out!

Hope you’re having a wonderful Memorial Day! I’ll be taking a moment to remember why this day is on the calendar. Hope you do too!

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May 27th, 2011

Memorial Day Steakburger Sliders

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It’s tried and true. How can you go wrong with sliders on a sunny, holiday weekend?

Answer:  You can’t.

Try this recipe for scrumptious goodness on a bun – which includes the ever-popular bacon and some tasty seasonings.

Your crew will be happy and so will you!

Bon appetit, my friends! And have a safe and flavorful holiday weekend!

Let’s all remember the reason for the holiday as well. We have much to be thankful for.

Photo courtesy of MyRecipes.com.

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May 26th, 2011

Smoked Steaks – A Rockin’ Idea

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Here’s an idea for smoky steaks – just in time for Memorial Day!

This requires a smoker to give the meat that amazing smoked flavor, and then finishing them off on the grill. This recipe comes to us from SmokinTex for use in their electric outdoor smokers. But you can use any smoker you can get your hands on.

See what ya think! Sounds delectable to me!

Zip’s Smoked Steak

1-1/2″ thick Sirloin
2″ Filet (or bigger)
Seasoned to taste or Zip’s Steak Rub
Add 2 oz. Hickory Wood to SmokinTex
Place steaks in smoker @ 225 degrees and smoke for 30 to 45 minutes depending on thickness and desired doneness of steak.
Once steak is in the smoker, fire up the grill – either gas or charcoal – and get it hot. I use a charcoal grill and want the coals at their hottest when I pull the steak from smoker.
Remove steak from SmokinTex and lightly reapply seasoning to taste.
Place steak over direct heat to sear the meat to your desired doneness. 2 minutes per side for medium rare.
No steak knife needed, only a fork.

Zip’s Steak Rub

  • 2 T.    Sugar
  • 2 T.    Onion Powder
  • 4 T.    Seasoned Salt
  • 5 T.    Garlic Pepper Seasoning
  • 2 T.    Paprika
  • 1 t.     Cayenne
  • 1/2 t.  Allspice
  • 2 T.    Ground Coriander
  • Mix together and apply heavily to steak.

    Photo and recipe courtesy of SmokinTex.com.

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    May 25th, 2011

    Steak…In Your Dreams

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    Our friend Alex from the film “Madagascar” dreams about steak – “American Beauty” style.

    So cute! Sometimes I feel like this when all I’ve had to eat that day is Kashi Go Lean. :(

    It’s universal. Steak ALWAYS makes you feel better.

    Get your popcorn (or baked potato) ready and watch!

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    May 20th, 2011

    Get Grillin’ This Memorial Day

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    Can you believe Memorial Day is almost upon us? It’s one of the Holy Grails of grilling holidays.

    Are you ready?

    Well, there’s a sale on what I believe are the best meats around. Steaks, steaks for sandwiches, steaks for making fajitas, steak meat for skewers, steakburgers – you name it!

    Check it out here and get ordering for Memorial Day. It’ll be here before we know it!

    I don’t know about you, but I can’t wait. I could use at least a day to focus on grilling, relaxing and enjoying my family. There’s always too much blowing and going.

    I’m ready for some laying around. How ’bout you?

    I just don’t want to forget the most important part – the food!!!

    Photo courtesy of Kansas City Steak Company.

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    May 19th, 2011

    Great Steakhouse Quality Bread

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    Super Sister-in-Law Chef Sandy is back today with a recipe and tips for making your own amazing bread (like they serve in the best steakhouses) at home.

    This way, you can get the ENTIRE steakhouse experience at home!

    Here’s what she has to say:

    One of my criteria for any great restaurant is the quality of its bread.  Now, thanks to some genius bakers, it’s totally possible for you to make great bread at home, to go with your fantastic steaks and side dishes.  Who needs to eat out, anyways?

    I use a recipe created by Jeff Hertzberg, MD and Zoe Francois from their book Artisan Bread in Five Minutes a Day. Because I live above 6000 ft, I have made a few adaptations, like reducing the yeast, and because I am a recipe-tinkerer from way back, I add a few things in for my family.  My only other secret is to use King Arthur Flours, because I am a believer in the quality of their products.  I use at least ½ King Arthur Whole Wheat flour, and add a little extra water.  Sometimes, I will add whey from the yogurt that is in my fridge as part of the liquid, if I have it.

    The reason this recipe is so wonderful, besides the fact that it is tasty, is that it truly is easier than any other bread recipe I have ever tried.  I get more consistent results from this recipe than I ever got from my bread maker, plus I have a gorgeous, crusty, delicious loaf of bread instead of a square loaf with a hole in the bottom.

    If you’re not familiar, the concept behind the “5 Minute” breads is that they are mixed and kept in the fridge, in large batches, for up to 2 weeks.  This time in the fridge develops a slight tang, makes the dough easier to work with and the moist dough makes the artisanal bread crust and moist “crumb.” The recipe makes enough dough for 4 small loaves of bread.

    I used to be better about following instructions, like “use a baking stone,” but since I lost mine during the move, I just use an upside-down cookie sheet, preheated in my oven to bake this bread.  I baked this bread just recently and shared with a good friend who has a little boy who is just learning to talk – he loved this bread and called for “more dat.”  I second that motion!

    Although the Master Recipe from Artisan Bread in Five Minutes a Day is great, here is my version of the bread, made with ½ whole wheat flour:

    3½ cups lukewarm water

    1½ Tbsp granulated yeast

    1½ Tbsp kosher salt

    3 cups King Arthur Bread Flour

    3 cups King Arthur Whole Wheat Flour

    ½ cup wheat germ

    (Note – for high altitude, I reduce the amount of yeast to 1 Tbsp.)

    In a 5 or 6 quart bowl or lidded food storage container, dump in most of the water (3 cups) and add the yeast and salt. Dump in the flour all at once and stir with a long handled sturdy wooden spoon, a silicone spatula or a Danish Dough Hook.  The rest of the water should be added, as needed, depending on your climate/altitude/flour choice.  When you mix the dough, let it rest for about 5 minutes to see if it relaxed into the shape of the container – if you can’t easily mix in the flour, you will definitely need to add additional water.  This is not dough that requires a mixer to come together.

    Stir it until all of the flour is incorporated into the dough.  The dough will be looser than most bread doughs you have seen – it will flatten out and take the shape of the bowl or container quickly – not cake batter thin, but looser than cookie or most bread doughs you may have worked with.  Because I work with King Arthur Flour, live in a dry climate, and use about ½ whole wheat flour, I usually end up adding about ½ to ¾ cup more liquid than the original recipe calls for.

    Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container, but after the initial rise it will almost fill it.  Don’t punch it down, just cover it loosely, with plastic wrap or set the lid of the container on top of it. I use a plate on top of my large bowl to give a cover without sealing the dough in.  Set it in the refrigerator to chill for at least 4 hours for the easiest handling.

    The next day when you pull the dough out of the refrigerator you will notice that it has collapsed – this is normal for this dough.  Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out.

    Cut off a 1-pound piece of dough using kitchen shears and form it into a ball.

    To shape the dough, grab your mass of dough – about the size of a large grapefruit for a one-pound loaf of bread, and sort of tuck all of the ends around to the bottom of the mass of dough and stretch a “cloak” of dough around the ball.  If you are shaping the dough into rolls, now is the time to do this – for nice dinner rolls, cut the ball of dough into 6 pieces and form each of these into a neat little ball.  You may need to dust your hands with a little flour, or counter-intuitively, wet them, to get a nice shape – the quicker you move here, the easier, I promise.

    If you want to add something like olives to the bread, you can either mix it into the dough (at the first mix,) or sort of roll it in, jelly roll style.  For bread to enjoy with a nice steak dinner, I’d go simple.  Leave some good quality salted butter on the counter to soften to room temp while you cook.

    Place the ball of dough on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.)

    Let the dough rest for at least 40 minutes, or 60 or even 90 minutes.  It won’t rise much, but that is how the recipe was designed.  Longer rests will allow the center of the loaf to be less dense, with larger holes.  Preheat the oven to 450 degrees with a baking stone on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.)  If you don’t have a pizza stone, use a cookie sheet, upside down, on the center rack.

    Slash the loaf deeply (1/2 inch or so, with scissors or a serrated knife) to prevent splitting.

    Slide the loaf into the oven onto the preheated stone and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises.

    If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes.

    Allow the loaf to cool on a rack until it is room temperature.

    If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down.

    Enjoy!

     

     

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    May 17th, 2011

    Father’s Day “SweepSteaks”

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    You love steaks. Chances are your Pops loves steaks. Or any Pops in your life, really – husband, uncle, grandpa . . .

    Well, Father’s Day is coming up (and soon!) so why not enter to win a pretty cool “SweepSteaks” prize?

    I give you the Ultimate Father’s Day Grilling “SweepSteaks” – chock full of grilling goodness.

    Click here to read how to enter to win things like a Uniflame propane grill, Blue Rhino propane for a year, tableware from Oneida.com and a $650 gift certificate for sizzling steaks from the Kansas City Steak Company.

    $650 worth of steaks! Do you know what I could do with that?

    On second thought, Dad might forget about that unfortunate incident with the car when I was 16 for $650 worth of steaks. I’m not above a distraction tactic. And, oh yeah, it’s a chance to show him I love him and all.

    Happy entering, everyone! And happy Father’s Day, Dad!

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    May 13th, 2011

    Vroom Vroom Steak

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    For those of you who love fast cars and faster steak, I give you this . . .

    Nothing like mixing two loves. This, however, is a bit bizarre. Even for me.

    Art is in the eye of the beholder – or is that beauty? Anyway, if it speaks to you, it’s done its job.

    As a steak lover, does this speak to you? And if so, what exactly does it say???

    Photo courtesy of LOLGallery.com.

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    May 12th, 2011

    How Popular is Steak?

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    Okay, I don’t like political discussions, but ya gotta admit this is funny whichever side of the aisle you’re on.

    This Facebook page was set up to answer the age-old question:  Who can get more fans? This steak or Sarah Palin?

    So far, only a little over 7,000 fans “like” the steak.

    I think the problem may be steak’s advertising budget versus Sarah Palin’s advertising budget. How can steak possibly win?

    My real conundrum here is:  How can you possibly ask me to choose???

    What do you think?

    Photo courtesy of Facebook.com.

     

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    May 11th, 2011

    Eat More Steak – It’s BBQ Month!

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    So, it’s National BBQ Month. Who knew?

    Apparently, lots of people knew – and know. This thing is huge, people.

    In celebration of National BBQ Month, here are some hints for making it successful from D Magazine (D as in Dallas – and they know barbecue).

    Be sure to heed the advice about when exactly to put those steaks on the grill.

    Hint:  Ya gotta give it time.

    Click here to see those tips – and click here for more ways to get the most bang for your buck outta National BBQ Month. Let’s milk this thing, folks!

    I hope YOU go all-out to celebrate this special month. It deserves to be feted!!!

    Photo courtesy of WikiHow.com.

     

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    May 6th, 2011

    Try Different Methods of Cooking a Great Steak

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    We all love a steak on the grill. But have you tried other ways?

    Pan frying? Oven roasting?

    Sometimes it’s fun to step outside the box and try something new.

    Especially when it’s raining. Or 40 degrees below zero outside.

    Here are some ways you might consider cooking the next time you’ve got a super duper marinated T-bone ready to go.

    And my favorite bonus tip from this informative article?  “Don’t just gobble up the steak the moment you start cooking it.”

    What? I shouldn’t just shove it all in my mouth immediately like the Cookie Monster?

    Hilarious. But sage advice. I will try it – but no promises.

    Happy cooking!

    Click here to explore other ways to cook a great steak.

    Photo and quote courtesy of StartCooking.com.

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    May 5th, 2011

    Cinco de Mayo Steak Chimichurri Nachos

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    It’s Cinco de Mayo! The fifth of May 1862 is when the Mexican army achieved an unlikely victory over the French.

    Sounds like a great reason to celebrate to me!

    And, as with most cultures, how do we celebrate? Why, with food, of course!

    Try this delicioso take on traditional nachos. It features steak in a chimichurri sauce – nacho style. Ole!

    I literally want to eat my screen right now. I am so inspired.

    Click here for super easy instructions on how to make this delectable dish. It’ll get you in the spirit in a hurry.

    Happy fifth of May, everyone! And happy birthday to my littlest man today – my Cinco de Mayo baby!

    Photo courtesy of the-girl-who-ate-everything.com.

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    May 4th, 2011

    Steak Delicioso

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    I came across a blog post entitled simply, “I made a delicious steak today.”

    I like the simplicity of it. So matter-of-fact.

    The recipe was simple, too. But the outcome? Well, that was extraordinaire!

    Just look at that thick, hearty steak! Divine.

    And a cast iron pan always adds an extra OOMPH. Really seals in the flavor.

    Check it out here and then try it for yourself!

    Photo courtesy of Evanalyze.com.

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    About Me

    Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

    I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

    Read More About Me »

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