August 11th, 2014

Beach Cookout Checklist

By

steakkabobs

 

You’re grilling out at the beach!

Fun times!

What are you going to take?

Well, if there’s not already a grill set up down there, you’ll need a GRILL!

Plus, all the accompaniments — charcoal, lighter, etc. — whatever heat source it requires.

Then, I suggest something customizable like the KABOBS above or BURGERS.

You can marinate or season either before bringing them onto the sand and then just pop them onto the grill when you’re ready.

Everyone can create exactly the kabob or burger they like with the fixings you provide. So offer plenty.

You’ll need a CLEAN PLATTER to serve your main entree on, plus plates for each person.

Ensure that all of your serving trays and plastic tubs are COVERED or coverable. There are lot of flying critters out there by the water and we don’t want them feasting on your beautiful meal.

And aside from all the things we know you’ll remember (sides, utensils, condiments) make sure to bring lots and lots of BEVERAGES. A large quantity and a large variety. The beach is dehydrating so bring tons of liquid!

Summer goes by fast, so have a wonderful time on your next beach cookout — and when you’re prepared it’s easy as pie!


August 8th, 2014

Sunday Dinner Ideas

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When I think of Sunday dinner, images (and aromas) of slow-cooked homestyle meals come to mind.

Roast, meatloaf. Meals that say “home” to me.

What will you be cooking this Sunday?

Sometimes I WANT a meal that takes time to prepare, but I simply don’t have the time. Or I just want to spend Sunday with my family instead of in the kitchen. On those days, these Heat & Serve Gourmet meals are ideal. Everything from Beef Wellington and twice-baked potatoes to brisket to Chicken Cordon Bleu, lobster tails and salmon.

Literally, you just put them in the oven and serve them. Even I can do that.

Want to spend some time preparing a home-cooked meal from scratch this Sunday? There’s a plethora of great recipes over here to try. May I suggest a gorgeous Chateaubriand?

Enjoy your Sunday dinner this weekend – however you plan to spend it!

Photo courtesy of KansasCitySteaks.com.


August 6th, 2014

Star Gazing Recipes

By

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This time of year is perfect for star gazing.

Meteor showers and gorgeous weather make it a great time to get outside and enjoy life under the stars.

When you gather your group together, make sure to have lots to nibble on — we don’t want any hungry (read:  grumpy) star gazers in our midst. You need something hearty like burgers or anything BEEF!

Keep ‘em happy with these star-studded recipes

Inside Out Burger

Ingredients:
Wagyu Kobe Beef Steakburgers
1 1/2 cup blue cheese crumbles
3/4 cup cooked diced bacon pieces
salt and pepper to taste
4 buns
lettuce, tomato, onion, pickle and sauces
as needed for topping
Directions: Split the burger patties in half horizontally, so that you essentially have two thinner burger patties. Place an equal amount of blue cheese and bacon pieces on top of one half pattie, and then place the other half back on top of it and forming it back into one pattie with the cheese and bacon being on the inside. Season the outsides with salt and pepper, and grill, or cook to desired doneness. Toast the buns and place burgers on each bun, and top with toppings of choice. When you cut or bite into the burger the cheese should be melted and creamy.
Servings: 4
Source: KC Steak Company

 

 

Swedish Meatballs

Ingredients:
1 lb. Classic Ground Beef
1 cup bread crumbs
2 cups heavy cream
2 eggs
1 pinch ground nutmeg
1 pinch ground clove
1 medium onion, minced
2 cups beef broth
2 tbsp. flour
2 tbsp. butter
Directions: In a heavy bottom skillet, sweat the onion in the butter and reserve. In a stand mixers bowl, add cream and bread crumbs and let sit for fifteen minutes. Add eggs, nutmeg, clove and Classic Ground Beef and onions and mix thoroughly until the mixture gets sticky, about five minutes. Shape the mixture into golf ball sized meatballs and cook in the skillet over low heat until all of the meatballs are nicely browned.Remove from pan and set aside. Add flour to pan and cook for five minutes. Slowly stir in beef broth with a whisk to avoid any lumps and cook for fifteen minutes. Add cream and reduce by one third. Add meatballs and cook for twenty minutes. Serve over buttered egg noodles.
Servings: 6
Source: KC Steak Company

 

Need more recipe inspiration? Head on over here and you’ll be sure to find whatever tickles your taste buds.

Enjoy your star-studded party!

Photo and recipes courtesy of KansasCitySteaks.com.


July 31st, 2014

Picnic Packin’ Foods

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Since it’s National Picnic Month (what, you didn’t know that?) let’s get outside and pack a picnic!

Now, there’s all sorts of ways we can do this.

1. You can go the safe route and pack bologna sandwiches and chips. Boring.

2. You can grill something delicioso, pack it up and head outdoors.

-OR-

3. You can bring along a portable grill to your picnic destination, grill up some goodies (see those tenderloin kabobs above?) and have yourself a real PICNIC!

I choose #2 or #3.

Honestly, the enjoyment of the picnic is proportionate to the quality of the food you bring.

Your picnic spot may not be conducive to portable grilling. I get that. So #2 is your best bet. Just be sure to grill JUST BEFORE you leave, pack those kabobs/steaks/burgers/what have you in airtight containers and enjoy right away.

Don’t forget all the proper utensils, condiments, plates, drinks, napkins etc. for your picnic. Sometimes a change of scenery makes us lose our minds. Just think through your meal as if you were sitting down at your own table. Only this time, you’ll be sitting on a blanket. Outside. Enjoying nature.

Oh. And pack a blanket.

You really can enjoy just about any meal in picnic form. I’m pretty sure I wouldn’t try spaghetti out there. But grilled foods are perfect! Especially ones you can eat with your hands.

So get out there and enjoy your own customized picnic this month and join all the other revelers outdoors who are celebrating National Picnic Month, too!

Photo courtesy of KansasCitySteaks.com.


July 28th, 2014

Fair Fare: Fun Foods From the Fair

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It’s almost fair time across the country. And fairs are fantastic places to sample some, er, interesting treats.

Like this donut cheeseburger (above). It’s a contest to come up with the most outrageous food combinations. Some are winners. Some are not.

Fried foods are a HUGE deal at the fair.

Fried Twinkies, fried pineapple, fried burgers, fried milkshakes. You name it.

It’s a gastronomical taste explosion! And so fun!

So tell me, will YOU be going to the fair this year? What’s your favorite fair fare?


July 25th, 2014

Celebrate National Culinarians Day!

By

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Today is a day when we celebrate all chefs and cooks – National Culinarians Day!

So why not celebrate the home chef in you?

To me, one of the fanciest, most delicious dishes you can make at home is a beautiful Chateaubriand or beef tenderloin roast.

I mean, just look at that beauty!!! It’s tender and juicy and so, so, flavorful. I just love its delicate perfection.

Follow this Chateaubriand recipe for excellent results and impress your friends and family for National Culinarians Day!

Slow Herb Roasted Chateaubriand with Red Wine Sauce

Ingredients:
32oz Beef Tenderloin
salt and pepper to taste
20 sprigs fresh thyme
2 sprigs fresh rosemary
Sauce:
5-8 tbsp butter, unsalted, cold
5 shallots, thinly sliced
2 cups red wine, full bodied
2 tbsp red or white wine vinegar
3 sprigs thyme
4 cups beef stock
Directions: 1. Season the chateaubriand generously with salt and pepper and let rest at room temperature for about 10 minutes. While it is resting preheat a 10 inch cast iron skillet over high heat until it is searingly hot, and preheat your oven to 225 degrees
2. Quickly sear all sides of the beef and then remove from the pan.
3. Truss the beef, and then stick all of the sprigs of thyme and rosemary under the trussing. Place in a roasting pan and roast in the oven for about 45 minutes or until internal temperature is 127 degrees. Remove from oven and cover with foil.
4. For the sauce, while the roast is cooking, melt 2 T butter in a sauté pan then sauté the shallots in there until translucent.
5. Add red wine and bring to a simmer and reduce until it is a syrupy consistency, about 10 minutes.
6. Add beef stock and thyme and then simmer until it is reduced to about 1 cup of liquid.
Servings: 4-6
Source: Chef Graham

 

Photo and recipe courtesy of KansasCitySteaks.com.


July 23rd, 2014

National Hot Dog Day: Dos and Don’ts

By

beefFranks_09

Today is National Hot Dog Day!

Let’s rejoice!

For funsies, our friends at the National Hot Dog and Sausage Council have created a rather serious hot dog etiquette guide. So let’s talk about some hot dog dos and don’ts on this very special day.

DO…

Eat a hot dog in a bun with your hands. This is a hands-only meal.

DON’T…

Put condiments between the dog and the bun — they should always go directly on the hot dog.

DO…

Use paper plates when serving hot dogs. Fine china? Uh, no.

DON’T…

Put ketchup on your dog after the age of 18. This is a hard and fast rule.

Want more hot dog etiquette? Check out this page and study up for your next cookout!

Photo courtesy of KansasCitySteaks.com.


July 17th, 2014

Guide to Grilling Seafood

By

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One of my favorite seafood meals is a beautiful salmon plank.

But cooking it can be tricky. Overcooked salmon planks are simply yucky.

Want to grill it? Season it first (if it’s not already done for you), then wrap planks in foil, skin-side down. Place on grill until the internal temperature reaches 150 degrees F using a thermometer.

Yes, undercooked salmon is yucky, too! :)

You can also use a special seafood basket on your grill made especially for delicate meat. For me, the clean-up process is so much easier with foil and the meat seems to cook more thoroughly when wrapped.

But you decide!

And, hey, either way, you get to eat salmon when you’re done. Score!

Check out more seafood cooking tips here. Have fun exploring the world of seafood!

Photo courtesy of KansasCitySteaks.com.


July 14th, 2014

Recipes for Your Barbecue

By

BBQcombo

Are you barbecuing? It’s time!

Here are some of my favorite barbecue meal ideas – pick some and have a go!

ENTREES

I absolutely LOVE a good brisket. That smoky flavor makes me so happy. And ribs are a great go-to entree as well. Ever tried burnt ends? They’re boneless and not messy. Delicious! Try beef or pork.

SIDE DISHES

What goes with everything? Twice-baked potatoes! Cheesy, bacony goodness. Another great option my family loves is green beans in mushroom cream sauce. Delish!

BBQ SAUCES

You could buy those store-bought sauces but why not try something fresh? A little extra effort makes it taste that much better. Here are some awesome sauce recipes – give ‘em a whirl!

Photo courtesy of KansasCitySteaks.com.


July 7th, 2014

Ball Park Inspired Menu

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Summertime’s baseball time! And one BIG reason we like to go to the ball park? Why, the food, of course!

Bring the excitement of the ball park home with a ball park inspired menu and it’ll be a home run for sure!

Start with …

HOT DOGS

I mean, how can you not start there? Hot dogs, franks, frankfurters – whatever you want to call them – make sure to have lots of condiments – sauerkraut, relish, mustard, the works! Just make sure it’s Kansas City beef for the best taste.

Then offer …

BURGERS

Hot dogs and burgers just go together. And at the ball park, you ALWAYS get a choice.

Then make sure to have …

BEER-BATTERED ONION RINGS

Absolute perfection. And they go with everything. Try this recipe for killer rings!

And finish up with …

GRAND SLAM CUPCAKES

Cupcakes in the spirit of baseballs with licorice laces. Adorable and delicious. Get the recipe here.

 

Have fun creating your own customized menu and bring the ball park to your house!

Photo courtesy of KansasCitySteaks.com.


July 2nd, 2014

Most Popular American Foods

By

It’s almost America’s Independence Day!

So let’s take a look a some of America’s most popular foods. Here’s an unofficial list compiled by ME. Make your own if you feel I missed something!

1. HOT DOGS

I mean, what do we eat while watching America’s pastime? Why, hot dogs! All beef, of course.

2. BURGERS

When people travel to America, they HAVE to stop and order a burger somewhere. It’s quintessentially American.

3. ICE CREAM

You know this one makes the list. We love this stuff!

4. PIZZA

It may have come from Italy, but we took it to a whole new level. Seriously. Top it with beef and it’s a homerun!

5. STEAK AND BARBECUE

Virtually every city/region in the United States believes that their barbecue and/or steak is the greatest. Memphis, Kansas City, Texas, Alabama, Nebraska. Just ask ‘em!

 

Maybe this week is the time to indulge in all foods American. If so, it might be the best week of your life!!! :)

Photo courtesy of KansasCitySteaks.com.


June 30th, 2014

Hot Dog Heaven: Make a Cookout Condiment Bar

By

One of the greatest things about beautiful weather is the ability to have COOKOUTS!

Next time you’re grilling up hot dogs, try a Cookout Condiment Bar to make it even more special.

Really make it a feast for the eyes as well as the stomach. It’s the secret all great restaurants know. :)

Separate all condiments into stainless steel or clear bowls – out of their original jars and squeeze bottles. Supply each bowl with an appropriately-sized serving spoon and line them up, preferably in a covered, shaded area.

Be sure to include all the traditional items like relish, mustard, ketchup, maybe onions, sauerkraut, and chili.

But why not add some non-traditional choices as well? Try including avocado, tomatoes, spicy condiments like sriracha, and then throw in a unique twist like sliced lemons. Have you ever squeezed lemon juice onto your hot dog? Try it! You might love it!

Have fun thinking up wild condiments that not only add flavor to your hot dogs, but color as well. A beautiful plate makes it taste that much better.

Be sure to start with all beef hot dogs (my must-have) and have fun with your own Cookout Condiment Bar!

Photo courtesy of KansasCitySteaks.com.


June 26th, 2014

Red, White and Bleu Cheese: 4th of July Ideas!

By

It’s time to start thinking of fun things to serve on the most patriotic of holidays – the 4th of July!

Try these USA-inspired meal ideas and whoop it up this Independence Day!

BLEU CHEESE BURGERS

Color is of utmost importance with your 4th of July presentation. So try some colorful burgers with white onion, ketchup/tomato and a sprinkle of bleu cheese. You may have to hunt to see the blue – but, hey, that’s half the fun!

LAYERED PATRIOTIC DRINKS

For a fun red, white and blue-colored drink, start with ice cubes that will appear white, pour cranberry juice on the bottom of a clear glass or cup, then add blue G2 Gatorade on top. You’ll have patriotism in a glass!

DELICIOUS FLAG CAKE

Chef Ina Garten’s gorgeous flag cake (seen above) features all of the beautiful colors of the American flag. What better way to show your appreciation for our country? Click here to see the recipe and ingredient list for this beauty.

 

Then, have fun coming up with your own ideas using the red, white and blue theme. Get the kids involved, too. It’s more fun that way! Happy almost 4th, everybody!

Photo courtesy of FoodNetwork.com.


June 25th, 2014

Steakburger Toppings: It’s Personal

By

Summer is burger time. And with that comes the age-old question — What shall I put on my burger?

Some folks have their tried-and-true favorite burger topping combo and they stick with that. Every time.

Mustard, lettuce, cheese.

Others get adventurous and try something different every once in a while.

Sriracha. Avocado. Maybe some Tabasco and bacon.

Possibly something like the BBQ Bacon Steakburger seen above.

Delicious!

But whatever you choose to top your burger with, it’s a very personal decision. Let no one force you into the same little box every time. Branch out! Do your own thing with your burger!

So next time you’re ready for a new burger experience, here’s a couple of fun burger recipes to try that definitely do not smack of the ordinary. Enjoy!

Honey-Mustard Dipped Steakburgers with Apple Relish

Ingredients:
4 (4 oz.) Steakburgers
salt and pepper
1 tbsp. olive oil
1 tbsp. butter
1 clove garlic, minced
2 tbsp. Dijon Mustard
3 tsp. honey, divided use
1 braeburn or red delicious apple; cored, quartered, and thinly sliced
1 tbsp. fresh lemon juice
1 tbsp. fresh basil, chopped or 1 tsp. dried
1 tbsp. sweet onion, minced
1/2 tsp. freshly grated ginger root
Directions:Before cooking steakburgers, make apple relish.For Relish:
Combine apple, lemon juice, basil, onion, grated ginger, and 1 tsp. honey; mix well. Refrigerate.Heat large heavy skillet over medium-high heat. Add olive oil and butter. Season Steakburgerswith salt and pepper. Place in skillet and sear both sides. Cook until done (about 3 minutes per side). Remove and keep warm. Add garlic to skillet; stir and cook just until softened do not brown.Remove from heat. Stir in mustard and 2 tsp. honey; mix well. Dip steakburgers into mustard sauce; coating one side. Place on serving platter, coated side up. Place a tablespoonful of apple relish on each steakburger and remaining relish on platter around brugers. Drizzle any remaining mustard sauce over burgers.
Servings: 4
Source: KC Steak Company

Hawaiian Steak Burgers

Ingredients:
1 cup pineapple juice
1 cup orange juice
1 cup soy sauce
1 cup brown sugar
1 tsp. honey mustard
1/4 cup sesame seeds
1 small red onion, minced
3 cloves garlic, minced
6 (4 oz.) Classic Steakburgers
Directions: Combine pineapple juice, orange juice, soy sauce, brown sugar, honey mustard, sesame seeds, minced red onion, and minced garlic. Whisk ingredients and pour into food storage with lid. Marinate Classic Steakburgersin container, refrigerate for 4 hours.Prep time for making marinade: 15 minutesType of Meat/Cut: Classic Steakburgers
Source: KC Steak Company

June 20th, 2014

Guide to Grilling Summer Ingredients

By

We’re all out there grilling up a storm. After all, it’s summertime!

Delicious beef is a given, but what else are you complementing it with? We’ve got to take advantage of summery favorites at this time of year – things like summer squash, zucchini and corn on the cob.

To die for.

When putting these delicate veggies on the grill, we’ve got to be careful to treat them just right. For instance, cutting the SQUASH into 1/4-inch to 1/2-inch thick horizontal slices will ensure they don’t fall through the grill. Start them off in a pan with olive oil, garlic cloves and salt and pepper. Then finish them off on the grill – about 5-10 minutes per side until they’re YOUR desired tenderness. Be sure to brush them occasionally with the oil mixture for great flavor.

On the ZUCCHINI, this recipe is a must for perfection every time:

Grilled Zucchini Medley

Ingredients:
1 lb. zucchini
1/2 lb. yellow squash
1 red pepper
1 medium onion, sliced vertically into thin strips
1 clove of garlic, minced
1/4 tsp. pepper
1/4 tsp. salt
2 tbsp. vegetable oil
Directions: Cut zucchini, yellow squash and red pepper in matchstick size pieces. On one half of a 22” x 18” sheet of heavy-duty foil, layer vegetables in order listed. Sprinkle with salt & pepper and drizzle with oil. Fold top half of foil over vegetables to meet bottom edge. Grill over hot coals for approximately 15 minutes, turning every 5 minutes.
Source: KC Steak Company

 

For great CORN ON THE COB, remove husks and silk, rinse with cold water and wrap in foil. Place on the grill for about 15-20 minutes until tender, turning occasionally. Create a butter mixture to your taste – add garlic, salt and pepper, Parmesan cheese, parsley – whatever your fancy. Then spread liberally on each ear of corn after grilling. YUM!

And then try these VEGGIE KABOBS…

Vegetable Kabobs

Ingredients:
Marinade:
1/2 cup light corn syrup
1/4 cup oil
1/4 cup cider vinegar
1 tbsp. minced parsley
1 tsp. salt
1 tsp. dried basil
1/8 tsp. pepper
1 clove garlic, mincedKabobs:
2 large green peppers
3 small zucchini, sliced 3/8 inch thick
1 qt. fresh mushrooms
1 large red onion
Can of potatoes
Directions:Stir together marinade ingredients and pour over vegetables. Toss to coat. Cover and marinade several hours or overnight. Soak skewers in water for 30 minutes. Put vegetables on skewers and broil 6 inches from source of heat for 10 minutes, turning and brushing occasionally with marinadeServes 8-10 skewers.
Source: KC Steak Company

 

With these tips and recipes at your fingertips, you CANNOT go wrong at the grillside this summer! Enjoy!

Photo and recipes courtesy of KansasCitySteaks.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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