August 22nd, 2014

Gourmet Camping = Glamping

By

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A glamorous camping experience?

Sure, why not!

Glamping can be fun! You just have to bring the correct gear to do it up right.

Whether or not you “rough it” in an air-conditioned tent is up to you, but the meals? Well, those should be top-notch.

A cooler filled with caviar and crackers makes for a great appetizer. So do these jumbo shrimp – just grill ‘em over the coals!

And while you’re eating your caviar and shrimp (and sipping on something bubbly) you can watch some beautiful, thick-cut filet mignon as it sizzles over the fire. Nothing like the smell of a juicy, tender steak grilling to create some serious anticipation.

Your filet will go well with some sweet potatoes in a butter rum glaze that you wrap in foil and heat over those same coals. Roughing it? Sure!

Then, as a grand finale, whip out some molten chocolate cakes from the cooler and heat them gently over the coals so the chocolate oozes just the right amount. Delicious!

Ahhhhh, “back to nature” may have a whole new meaning after this glamping excursion. But I bet it’ll be the camping trip you remember most fondly for the rest of your lives!!!

Photo courtesy of KansasCitySteaks.com.


August 20th, 2014

Campfire Cuisine

By

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Hot dogs, kabobs, burgers, baked beans — even s’mores! These are all campfire food favorites.

But have you ever thought maybe you’d like to step outside of the box on your next campfire excursion?

Here are some great campfire recipes that’ll help you do just that!

Heavenly Fish – this one uses the foil method and works perfectly with trout or any fish you choose.

Campers Stewground beef is used in this camping recipe, along with veggies and potatoes. Yum!

Cowboy Casserolehamburger, beans and bacon over biscuits conjures up images of the Old West!

Fajita Marinade – put your flank steak or skirt steak in this and your campers will scream, “Yahoo!”

What do all these camping recipes have in common? They’re all incredibly simple and easy to cook over hot coals. Have fun!

Photo courtesy of KansasCitySteaks.com.


August 18th, 2014

Campfire Cooking

By

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Cooking over a campfire this summer?

You lucky duck!

It’s fun and totally “back to nature” BUT, you’ve gotta follow some ground rules to make sure it all goes smoothly.

Here are some helpful tips for successful campfire cooking:

1. You could do stick-related meals like hot dogs and bacon-wrapped goodies (see above). Those are always tasty and fun. Just pay attention because they can burn quickly!

2. A yummy culinary trick is to wrap meat (fish, chicken) in wild leaves and tie it up with twine to give it an authentic flavor. You can cook it right above the coals and you’ll have a tender, deliciously flavored meal.

3. Repurpose the things you brought with you when cooking. Use a Frisbee as a chopping board or even as a plate. Hey, we’re outside, it’s not pristine, people.

4. Be sure to clean up after yourself before you leave. Camping etiquette requires us all to not leave cups, forks, napkins all over the ground. When you’re done it’s someone else’s turn to enjoy the great outdoors!

Photo courtesy of KansasCitySteaks.com.


August 15th, 2014

Summer Grilling 101

By

steaksongrill

 

‘Tis the season — grilling season!

Summer is the most glorious time to fire it up and tend to some beautiful cuts of meat.

BUT, it can be not so pleasurable if you don’t know what you’re doing.

If you’re a newbie or just need a little refresher, here’s a quick Grilling 101 course for your summertime enjoyment…

1. Selecting the best cut for the job depends on what you’re going for. Meaty and hearty or buttery tender? Make your cut decision after perusing this lesson on steak cuts and you won’t go wrong.

2. Season it early. Don’t just throw a piece of meat on the grill naked. The art of seasoning is important. Read about its artistry and other steak grilling tips from a chef here.

3. Searing your steak is very important. But don’t just take it from me. Check out these steak grilling videos from the experts.

After you’ve read these lessons and watched the videos, you should ace the true test — grilling a steak that passes with flying colors!


August 13th, 2014

Recipes for National Filet Mignon Day!

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Today is a most revered day — National Filet Mignon Day!

It’s a day we celebrate the tender, succulent filet mignon.

Why isn’t there a filet mignon MONTH or YEAR? Just asking.

To honor this day properly we’ve just gotta cook some fabulous filet mignon meals. These recipes should help us do just that.

And these are my five suggestions for this BIG day:

Filet Poele – using a butter braising technique, this one is so, so flavorful!

Grilled Filet with Avocado Beurre Blanc – a beautiful sauce accompaniment.

Spice Rubbed Filet - you know, to spice it up a bit!

Steak Tartare – looking to walk on the wild side? This is a no-cook option!

Thai Firecracker Filet – goes great with Oriental cole slaw!

Too bad this day doesn’t come around every week. I could go on and on!!!

Photo courtesy of KansasCitySteaks.com.


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.


August 4th, 2014

Meteor Shower Watch Party

By

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The next meteor shower (Perseid) peaks between August 10 and 13. Will you be watching? I will!

It’s fun to create a watch party and enjoy the beauty of nature. And what do you need for a great meteor watch party?

1. Binoculars. Self explanatory.

2. A blanket and chairs. You want to be comfy out there under the stars.

3. Great food. The bacon-wrapped filets above should do nicely, but just make sure it’s something special. Meteor showers don’t happen every day!

4. Great company. Surround yourself with people who share your vision. Otherwise, well, your night could come crashing down.

So what do you think? Will YOU have your eyes toward the heavens for Perseid?

Photo courtesy of KansasCitySteaks.com.


July 31st, 2014

Picnic Packin’ Foods

By

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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 30th, 2014

Summer Grilling

By

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Oh, how I love to play around on the grill in the summertime!

You just WANT to be outside and fill the air with the smell of something delicious grilling.

Here’s a wonderful recipe to perfect this summer. It’s so refreshing with lime juice and cilantro – Grilled KC Strip with Black Bean Sauce. Delicious!

Grilled Strip with Black Bean Sauce

Ingredients:
4 (8oz.) Kansas City Strips
1 cup black beans, canned or cooked
1 jalapeno, minced (optional)
2 tbsp. lime juice
1 tbsp. cilantro, chopped
2 tbsp. onion, minced
1 tsp. garlic, minced
1 tsp. cumin, ground
1/4 cup water or stock
salt and pepper
Directions: In a small sauce pan, sweat the onion and jalapeno if using. Add the garlic and cook another twenty seconds. Add beans, cumin and half of the lime juice and stir. Add the water and blend with an immersion blender or in a blender until smooth. Season to taste and keep warm.Grill your Kansas City Strips steak until medium, about four minutes per side. Remove from heat and let rest for five minutes. Slice the steak on a diagonal and season the slices with the lime juice and salt and pepper. Plate on top of the sauce. This is a great sauce since it has absolutely no fat. You can add some butter in the blender to make it a little creamier but if not it is a great, healthy accompaniment.
Servings: 4
Source: KC Steak Company

 

Try it out this summer!

Photo courtesy of KansasCitySteaks.com.


July 28th, 2014

Fair Fare: Fun Foods From the Fair

By

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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 21st, 2014

Movie Inspired Menus

By

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This summer is blockbuster movie time! There are some great flicks coming out this summer. And here’s a few movie inspired menus to help you enjoy the experience even more!

HERCULES

The man. The myth. The legend. With all those muscles you just KNOW he feasted on lots of steak! I’m thinking the boneless ribeye above would do the trick.

 

DAWN OF THE PLANET OF THE APES

These hairy guys like to eat. So I’d make ‘em some flat iron steaks with herbed butter with the grilled bananas recipe below for dessert. They like bananas, right? Delicious!

Grilled Bananas

Ingredients:
4 bananas peeled
1/4 cup brown sugar
1/3 cup rum
1 tbsp. lemon juice
4 tbsp. butter or margarine
4 pieces of foil
Directions: Soften butter and coat foil. Mix brown sugar, rum and lemon juice in a small dish. Coat each banana with rum mixture and wrap tightly in foil. Place on grill for 15 – 20 minutes. Serve on top of ice cream or angel food cake.Serves 4
Source: KC Steak Company

 

22 JUMP STREET

These fictional guys are in college now and, well, college guys love burgers! Try the Hawaiian Steak Burgers recipe below to get you in the mood!

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 Steakburgers in container, refrigerate for 4 hours.Prep time for making marinade: 15 minutes

Type of Meat/Cut: Classic Steakburgers

Source: KC Steak Company

 

Photo 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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