July 25th, 2014

Celebrate National Culinarians Day!

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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 14th, 2014

Recipes for Your Barbecue

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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.


June 30th, 2014

Hot Dog Heaven: Make a Cookout Condiment Bar

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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.


May 23rd, 2014

Marinating By Meat Type

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A marinade adds wonderful flavor and juiciness to any type of meat – whether poultry, beef, fish or other.

But did you know that some marinades are better suited to one type of meat over another?

Once you know these secrets, your steaks, burgers, chicken – you name it – will rise to a different level!

Check out this “Marinating 101″ lesson from our friends at StartCooking.com.

It’ll open your eyes to a whole new world of marinating. Try it this weekend!

Happy Memorial Day, everyone!

Photo courtesy of KansasCitySteaks.com.


May 16th, 2014

A Guide to Barbecue Sauce

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It’s National Barbecue Month so NOW is the perfect time to talk sauce!

Some of us like it, some of us don’t. And of those of us who love the stuff, we’ve all got our own ideas of what makes a sauce GREAT.

There’s tangy, sweet, tomato-y, and everything in between.

With so many options, what’s a BBQ sauce lover to do?

Check out this guide to all things “sauce.” It’ll help put things into perspective.

And, hey, would it be the worst thing in the world if you had to try them all to figure out which one you like best?

I think not.

Happy Barbecue Month! And happy saucing!

Photo courtesy of KansasCitySteaks.com.


May 14th, 2014

Regional BBQ Styles

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You like your ribs pork with a dry rub instead of a sauce. Then you’re probably a Memphis-style BBQ enthusiast.

Or maybe you like any and all kinds of meat cooked slow and low over hickory wood. If burnt ends are your favorite, then Kansas City-style barbecue is for you.

Isn’t it great that even in the category of barbecue we’ve got sub-categories depending on your taste? I love America!

Want to know about all the different regional styles of BBQ this National Barbecue Month? Check out this rundown of the various flavors across the nation.

I know that there’s NO WAY I could choose just one style to be loyal to, I’m afraid. I like ‘em all. How about you?

Enjoy!

Photo courtesy of KansasCitySteaks.com.


April 30th, 2014

Special Treat for Bacon Lovers

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Will they stop at nothing, these bacon-crazed chefs?

I’m not saying I WANT them to, just WOW!

This tasty treat is smoked bacon wrapped onion rings with a sriracha mayo dipping sauce.

In my mind this is either a killer appetizer or a scrumptious side to accompany, say, a bacon-wrapped filet mignon?

This recipe comes to us from our friends at Grilling24x7.com. Geniuses!

For an even bigger taste explosion, you can try applewood double smoked bacon or maple hickory smoked bacon to wrap those rings.

Now that’s just good eatin’! Will YOU try these?

Photo courtesy of Grilling24x7.com.


April 29th, 2014

Cinco Beef-Inspired Recipes for Cinco de Mayo

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Oh, how I love special days that allow me to focus on food! Beef, in particular.

As you know, I’m kind of obsessed.

So, the fact that Cinco de Mayo is coming up gives me great joy. I can dream up all kinds of beefy delights for that day.

AND, it’s my son’s birthday! We always get to celebrate doubly in spicy style!

The fifth of May, 1862, is when the Mexican army was victorious over the French in the Battle of Puebla and now it’s become a day to celebrate Mexican heritage and pride.

So in honor of Cinco de Mayo I give you cinco recipes you can use to celebrate, too!

UNO:  Delicious, nutritious steak fajitas (above). I mean, who doesn’t love steak fajitas? This recipe calls for Kansas City strip steaks sliced up good!

DOSCumin marinated flank steak. A special twist to give your flank steak some zing!

TRESCarne asada. A classic.

CUATROFlat iron steak tacos. I love the heartiness of the flat iron beef. Yum!

CINCO:  Flavorful, colorful pico burgers. Try ‘em and this may just become your go-to burger from now on. Use Wagyu Kobe beef and you’ll be hooked!

Photo courtesy of KansasCitySteaks.com.


April 8th, 2014

Fancy a Flat Iron Steak?

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It’s delicious. It’s different. And it’s increasing in popularity.

It’s the rich, hearty Flat Iron Steak!

Sometimes called the Top Blade Steak, this steak is cut from the shoulder and has a ton of marbling (read:  flavor!)

Wanna try this cut? Make this Flat Iron with KC Barbecue Glaze recipe and eat your heart out!

And lemme know what you think!

Photo courtesy of KansasCitySteaks.com.


December 9th, 2013

12 Steaks of Christmas

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It’s the holiday season and food is central to all the joyful gatherings at this time of year. That makes it the perfect time to try 12 new steak recipes in the spirit of the 12 days of Christmas!

Here’s one I know will knock some socks off:

Japanese Flat Iron with White Soy and Ginger sauce

Serves: 4

Ingredients:

Asian BBQ Flank steaks               4

Togarashi* spice mix                   3 T

Sauce:

Lime juice                                  1/3 C.

Ginger, peeled and minced                        2 T

White Soy                                 2 T

Garlic, minced                            2 t

Brown Sugar                              1 t

Dijon Mustard                            1 T

Canola Oil                                 3 T

Method:

1.  Sprinkle steaks With Togarashi spice mix, and sprinkle with salt. Grill or sear in a pan until desired doneness is achieved.

2. While the steaks are resting combine the lime juice, ginger, soy, garlic, brown sugar, and Dijon in a blender, or combine with a whisk. While the blender is blending or you are whisking slowly add in oil until sauce is emulsified.

3. Slice beef and served drizzled with white soy ginger sauce.

*Togarashi is a Japanese spice mix, and can usually be found in the Japanese or Asian section of the grocery store or a Japanese market.

 

And here’s another:

Flat Iron Steaks with Herbed Butter

Serves: 4

Ingredients:

Butter                                        4 oz

Fresh Parsley, chopped                 1 T

Lemon Juice                               1 T

Fresh thyme, chopped                  1 t

Flat Iron steaks,  6oz                    4

Butter                                        2 T

Vegetable oil,                             2 T

Shallots, minced                         2 T

Salt and pepper               as needed

Method:

1. In a mixer combine butter, parsley, lemon juice, and thyme. Mix until well combined. Roll up in a piece of waxed paper, and place in the fridge to harden.

2. Preheat oven to 450 degrees.

3. In a preheated skillet, add enough oil to coat the bottom of the pan, and then add the 2 T of butter. 

4. Just when you see the first wisps of smoke, add the steaks to the pan, making sure to not overcrowd the pan. When the steak is properly seared flip and let sear for one more minute.

5. Add the shallots to the pan, and then put the pan in the oven. When the steaks are cooked to their desired temperature, pull them out and put them on a plate to rest, while they are resting. Divide the herbed butter into 4 and place one piece on tope of each steak. Serve after 5 minutes of resting.

 

I mean, how much more YUM can it get? Visit here for another 10 steak recipes that you like (that equals 12 folks). These steaks are sure to bring smiles this holiday season.

Happy gatherings, everybody!

Photo courtesy of KansasCitySteaks.com.


November 20th, 2013

Flat Iron Steaks with KC BBQ Glaze

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The holidays are coming! And that means company and cooking. Are you ready?

Many of us will do the traditional Thanksgiving meal with all the trimmings. But we’ve gotta eat more than once, right?

So why not make something different and delicious that everyone will love!

Try this Flat Iron Steaks with KC BBQ Glaze recipe from The Kansas City Steak Company. It’s sure to be a hit!

Flat Iron With KC Barbeque Glaze

Serves: 4

Ingredients:

Sauce:

Apple Cider Vinegar                    ½ C

Water                                        ½ C

Yellow Mustard                          ¼ C

Ketchup                                     2 T

Tomato Paste                             1.5 T

Sweet paprika                             1 T

Salt                                           ½ T

Ground celery seed                       1 t

Black pepper                               ¼ t

Cayenne                                     ¼ t

Garlic powder                             ¼ t

Onion powder                             ¼ t

Cinnamon                                  pinch

Allspice, ground                          pinch

Cloves, ground                           pinch

 

Flat iron Steaks, 6 oz                   4

Salt and pepper                           to taste

Method:

1. For the glaze, combine all ingredients. Bring to a boil, and then reduce to a simmer. Simmer for 10 minutes. This glaze can be made in bulk ahead of time. Omit the water, and you have an excellent Kansas City Barbeque glaze.

2. Preheat the grill.

3. Season the steaks with salt and pepper.

4. Grill the steaks to desired doneness, when they are about 1 minute from being done brush them with the glaze on both sides and let the heat from the grill cook them for just a moment. Let them rest for 5 minutes before serving.

Photo courtesy of KansasCitySteaks.com.


October 8th, 2013

Fall Means Ham Time

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No, not Hammer Time – HAM TIME!

Although Hammer Time is fun, too.

These autumn days always have me craving a lovely smoked ham. So filling and fulfilling.

And one of my favorite things to do with a ham is dress it up with a special glaze. Certainly you can enjoy a tried and true, never-miss pineapple ham glaze, but I REALLY like this maple bourbon glaze.

It’s got a robust kick that makes it really feel like fall to me. You can get this yummy ham glaze recipe here. And try some of your own creations, too.

What are some of your favorite fall cooking traditions?

Photo courtesy of KansasCitySteaks.com.


August 14th, 2013

More Beefy Goodness to Enjoy

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Here’s my deal. I love wonderful home-cooked meals.

I even love cooking them.

But I don’t always have the time to spend making our favorites to enjoy all week long.

That’s why I like shortcuts and ways to maximize my work.

Leftovers.

I like leftovers. But only if I can spruce them up and make them more enjoyable than just a rewarmed meal.

Here’s one of my favorite ways to achieve this seemingly impossible feat.

This amazing recipe for Honey Teriyaki Beef & Broccoli Salad is a great first meal. It’s delicious and I try to make more than I think my family will eat in one sitting.

Then, the next night I grill up some favorite veggies – peppers, onions – on skewers and then warm up the leftover beef from the salad. I put the beef on the skewers with the veggies and we have a reimagined meal that took very little time.

I truly, truly believe great food doesn’t have to take forever in the kitchen! Yum!

Photo courtesy of KansasCitySteaks.com.


August 8th, 2013

South American Steak Sauce

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Maybe you’ve heard of chimichurri sauce, but doesn’t it sound more exotic to call it South American steak sauce?

I love this stuff. So spicy. So lively.

This recipe calls for us to liberally apply it to hanger steak. But you can use any cut you see fit.

After all, YOU’RE eating it!

Click here for the full recipe. Ole!!!

Photo courtesy of TastingTable.com.


July 5th, 2013

Beerbecue Flank Steak Video

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Oh, man! Our friends at AllRecipes and FoodWishes.com have given us this great video to help us make “Beerbecue Flank Steak.”

That is, of course beer + barbecue sauce + flank steak.

A beautiful combination.

It makes the beef oh-so-tender and so, so flavorful.

I absolutely LOVE a great barbecue sauce!

Check out the video and try this yourself. It is summer, ya know!

Enjoy!


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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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