December 27th, 2011

Get Ready For New Year’s Beef!

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A lot of the holiday madness has died down, but we’ve still got one more to go – New Year’s Eve!

Try this amazing recipe for your dinner party or intimate dinner for two. However you choose to celebrate the coming of 2012, this beef tenderloin roast will make it special!

Order your beef here to make sure it’s the quality roast you need and then follow the recipe here for beefy greatness. There’s even a horseradish cream recipe to go along with it. You’re set!

But get ready now and order your roast soon to make sure it’s there before the holiday. Let me know how this wonderful meal turns out!

Photo courtesy of Ben Gebo Photography via ADoctorsKitchen.com.


December 14th, 2011

Holiday Beef Tenderloin

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Oh, how I love the holidays!

But if you’re like me, you stress about family and friends coming to your house and making a big meal (or mess – whatever the case may be).

I think two turkey holidays in a row may be a bit much. That’s why this time around a beef tenderloin roast is in order.

It’s elegant. It’s tender. And it makes the whole house smell divine.

THAT says “holiday meal” to me.

Here’s a fantastic recipe with a full menu suggestion, including sides and dessert. You can’t go wrong with this meal.

And here is where I get my beef tenderloin roasts so I don’t have to worry that the beef might not be up to par. I KNOW it is.

There are all sorts of roasts to choose from – from Chateaubriand to prerubbed beauties. Choose what you like! It’ll all be good.

And let me know how your holiday meal turns out – minus the scene Aunt Edna made in the living room.

Photo courtesy of KansasCitySteaks.com.

 


July 5th, 2011

Holiday Beef Roast

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When I see this photo and think of this meal we had in celebration of the 4th of July, I can’t help but want to sing that song, “You are so beautiful . . . to me!”

Is it not?

Fork tender beef roast with mashed potatoes, salad, dinner rolls and gorgeous cupcakes for dessert.

Those were for the kids. The kids, I tell ya.

But let’s go back to that roast. I’m wondering if there is any left in the fridge. Thinking about a great open-faced sandwich on one of those dinner rolls. . .

Hope you had a great holiday too!

 

 


March 1st, 2011

Steak Chili: You Need This

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You know how your mom always told you to clean your plate?

I don’t think it’s gonna be a problem with this one.

This steak chili has a distinct stick-to-your-ribs quality that is extra appealing at this time of year. I know I’m always trying to find ways to stay warm.

The smoked paprika and chili powder give it the kick we all want, plus a little something more.

Make a huge batch of this to share and to freeze for later. I always like it when I have yumminess on hand on those days when I just don’t have enough time to make something spectacular. And with two busy kids, well, let’s just say that happens a lot.

Click here for this hearty steak chili recipe – it’s mom approved!

Photo courtesy of EvilShenanigans.com.

 


December 21st, 2010

Christmas Rib Roast Recipe!

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We’ve known this for a while, but apparently word is just getting around that a rib roast is a superb alternative to a classic ham or turkey for Christmas dinner.

This is something we beef lovers have known since birth. Beef=good.

But this recipe from our friends at Better Homes and Gardens combines beefy flavor with fruit and onions. Oh, the aroma!

Get your roast here for optimal quality and wow your guests this holiday!

Check out that full recipe here!

Photo courtesy of Shine.Yahoo.com.


December 1st, 2010

Beef Brisket: A Hanukkah Tradition

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Tonight starts Hanukkah. And one fantastic aspect of this special time is the food.

Here is an amazing recipe for a Kosher Beef Brisket. Oh, the slow simmering goodness of a brisket cooking, just filling the house is a memory in the making.

And, hey, you don’t have to be Jewish to share this meal. Just eat – and celebrate!

Click here for all the details on this yummy meal.

Photo courtesy of Giora Simoni via About. com.


November 26th, 2010

Beefy Black Friday!

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It’s Black Friday! It’s Black Friday!

Are you brave enough to get out there with the crowds? I’m not sure I am, but I am woman enough to jump online and take advantage of great deals happening now.

I HAVE to buy these things for the NEXT holiday, so why not save some cash while I’m at it? I just have to be quick.

So, I’m buying this baby

 

A gorgeous Chateaubriand for my holiday meal. I’ll freeze it and thaw it when I’m ready.

Then…I’m going to buy some of these to give as gifts…

Impressive gifts if I do say so myself. Filet mignon is always a winner. Who wouldn’t want to unwrap these?

So what are YOU doing this Black Friday? There are deals to be had out there!!!!! :)


November 18th, 2010

Beefy Thanksgiving

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Can you believe how close we are to Thanksgiving?

Are you a “Turkey All the Way” family or is there something a little less traditional on your menu?

We like a gorgeous prime rib roast. It’s so visually beautiful and it makes people feel special. Really good meat does that.

Of course, there are the purists in our family who think they cannot get through a Thanksgiving Day without the annual dose of tryptophan. So, a turkey is also served.

But for us adventurous ones, prime rib goes a long way.

And then….have you ever had a leftover prime rib roast sandwich on Black Friday while overdosing on football?

Priceless.

Spice it up a little this Thanksgiving! There’s something to be thankful for. :)


September 30th, 2010

Beefy Stone Soup

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It’s fall and my Super Sister-in-Law Chef Sandy is back today with a hearty, beefy, autumny favorite that any beef lover will eat up. She always knows just the right thing to make to welcome the season. Enjoy!

I made a fabulous pot roast on Friday, because the weather was frightful and was just begging for it.  It was tender and flavorful and everything you could hope for from a pot roast.  And it was large enough for leftovers, because I always like to have enough for second helpings – we all know it is just as easy to cook a 4 pound piece of meat as a 2 pound one, it just takes a little longer.  But, the question is, do we really want to eat the same thing twice?  If you ask my daughter, the answer is an emphatic “No!”  So this is where I have to get a little creative.

In this economic time of doomsday forecasts on all of the news media, it just feels right to be a little frugal in the way I run my kitchen.  One of the best ways to do this is to do a great job managing our food budget by not being wasteful.  But I still want to make mealtime delicious and enjoyable for everyone.  So I use my leftovers, a little creativity and a little bribery to make everyone happy at the dinner table.  I still shop for the best quality meats and vegetables, and we always get great bread.

Tonight we are going to have Stone Soup and salad for dinner.  Did you ever read the Grimm Brothers fable Stone Soup to your kids?  It is one that was read to me when I was probably in first or second grade, and it is a story that has stuck with me all of these years.  The idea is simple – just a little bit of this and a little bit of that and you can have a nourishing meal.

The bribery comes in with the garlic bread to eat with it, and the cookies and milk for dessert.  The soup will be vegetable soup, made with pot roast and gravy leftovers, plus some other goodies from the pantry, refrigerator and freezer.

Stone Soup, AKA

Quick and Easy Vegetable-Beef Soup

2 cups assorted vegetables, either frozen or leftover or fresh chopped

(I used 1 chopped carrot, 1 cup frozen green beans and peas, ½ cup of garbanzo beans, 1 leftover roasted potato)

½ cup spaghetti sauce, Bloody Mary mix or tomato juice

3 cups stock or water

1 cup diced leftover roast beef, plus gravy

Sauté any fresh vegetables in olive oil until they are tender, seasoning as necessary.  Add frozen vegetables, stock/water, tomato product and gravy.  The meat may be added at the very last minute, or right away, depending on your preference.  Bring the mixture to a boil, lower to simmer and cook gently for about 5 minutes until all the vegetables are just tender.

Just before serving, check for seasoning, adding salt and pepper (maybe hot sauce) as desired.  Maybe a little parmesan cheese sprinkled over the top.

Great Garlic Bread

6 slices day-old Italian bread

1 clove fresh garlic, peeled and cut in half

2 TB butter

Salt (if desired)

Toast the bread until golden in the toaster.  When it comes out of the toaster, immediately rub it with the cut garlic clove.  The more you rub the clove, the stronger the flavor.  Then butter the toast and sprinkle with a little salt and pepper, which will bring out the garlic flavor.  Serve immediately.

For my chocolaty-chocolate chip cookies:

One recipe traditional chocolate chip cookies (from the back of any package of chocolate chips), with the following substitutions:

In place of 2 ¼ cups flour, just use 2 cups of flour, plus ¾ cup of best quality cocoa powder.

In place of 2 cups of semi sweet chocolate chips, use only 1 cup, plus one cup each white chocolate chips and bittersweet or milk chocolate chips.

When you have formed the teaspoonfuls of cookie dough, drop them into milk chocolate sprinkles and roll them around to coat.  Then place on a cookie sheet and bake 8-10 minutes, or until you just can slide a spatula under a done cookie.

When you remove the cookie sheet from the oven, quickly place an assortment of 5 or so of the various chips in the center of the cookie.  Allow them to melt slightly and then swirl the top of each if desired.

Or use a refrigerated roll of cookie dough, adding 1/3 to ½ cup of cocoa to the dough before shaping.  Proceed as directed above.


September 15th, 2010

Sweep Steak

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This is a QUICK recipe from The I Hate to Cook Book.

The title is hilarious.

It’s simple and anyone could do this for an easy, flavorful meal in a hurry.

Nice. Me likey.

Sweep Steak

Recipe adapted from The I Hate to Cook Book

Makes 4 to 6 servings

2- to 3-pound steak or pot roast

Two 1-ounce packets of French onion soup mix

Preheat the oven to 300°. Place the meat in the center of a

large sheet of aluminum foil and sprinkle it with the onion soup

mixture. Fold the foil around the meat so that it is

completely enclosed, and place it in a baking pan. Cook the

meat for 3 hours, until it’s tender, then slice and serve.


With kids and sports and homework and laundry and work and various and sundry other activities, it’s hard to sit down to a yummy meal during the week.

Or maybe I’m just projecting my life onto yours.

Either way, this sounds like the best of all worlds – try it!

Photo courtesy of ScooterM.blogspot.com.

Recipe from The I Hate to Cook Book via TastingTable.com.


December 21st, 2009

The 12 Meats of Christmas

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prime_lrg08_Detail

Sometimes holiday classic tunes need a little updating.  And what better way to spend the 12 Days of Christmas than with the ones you love?

The foods you love, that is.

So here it goes . . . cue the carolers!

“The 12 Meats of Christmas”

On the twelfth day of Christmas, KC Steaks shipped to me:

Twelve roasts a-roasting,

Eleven pork chops sizzling,

Ten seasonings seasoning,

Nine strip steaks smoking,

Eight ribs a-braising,

Seven filets mignon-ing,

Six ribeyes marbling,

Five ste-ak-burgers, (pause, pause, pause)

Four T-bones,

Three prime ribs,

Two tenderloin,

And a hickory smoked tur-r-r-r-key!!!

Whew!  I’m tired.  And hungry.

Wanna send your own 12 Meats of Christmas?  Start here!

Photo courtesy of KansasCitySteaks.com.


November 27th, 2009

Stockin’ Up on Steak

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. . . and other things, too!

traditionalPrimeRib09_lrg

I hope you had a fantastic Thanksgiving. I sure did.

We ate ourselves silly on all the traditional Thanksgiving players:  turkey (smoked this year in the trusty SmokinTex), mashed taters, green bean casserole, two kinds of cranberry sauce — the real kind and the kind that comes out shaped like the can, pumpkin pie and so many other amazing things.

Now, it’s Black Friday and it’s time to stock up for the next holiday. It’s only just about 4 weeks away!

Where has my life gone? My youth and my sanity are slipping away. But, dangit, I’m going to eat well while it’s happening.

We’ll have lots of company again for the holidays so I’m taking advantage of the sale they’re having now at the Kansas City Steak Company. When you spend $49.95 or more you get 8 free steakburgers sent to you. I need those. My people are hungry.

ALL THE TIME.

I’ve got to keep a whole bunch of things on hand because when our family is here it feels like you just finished cleaning up one meal and it’s time to start the next. Ayyyy!

I’m ordering some filets, a roast and some hot dogs. With the steakburgers I’ll get, that should get us through. But ya never know.

After that, they’ll have to call the pizza joint down the street. I’ll be tired . . . but I can’t wait!

The holiday season has officially begun and my freezer is about to be well-stocked!

Photo courtesy of the KansasCitySteaks.com.


July 6th, 2009

Beefy Vacation

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Did you have a good 4th of July?

We screeched up to our condo here in Florida just as the fireworks were beginning. We were happy to have made it after driving ALL day.

Michael Jackson tunes had been on the iPod the ENTIRE 10-hour drive. My 5-year-old began requesting “Dirty Diana” after a while. And when the kids started to fuss and fight they’d say, “You better not ‘Wanna Be Startin’ Something!’”

On top of the parking garage at the condo (classy, yes) the kids enjoyed the fireworks show for about 7 minutes, then I began to hear, “Mom, do we have any Popsicles? What about strawberries?”

Anything with water in it sounded good. Apparently, they were thirsty, hot and tired.

So inside we went.

Happy birthday, America!

We have so many great meals planned for the week: a roast with potatoes, the mini steakburgers and steaks I ordered, ground beef tacos — oh yeah, and some frozen pizzas thrown in for good measure.

It’s always a good time sharing good food with the people you love. And here in what we think is the most gorgeous place on earth it can’t get any better.


May 15th, 2009

Steak as Art

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I saw this painted on a store window in town and I thought you needed to see it . . .

photo4

I can’t even think of all the things I need to say about this.

First, is that a steak in that pot/Dutch oven-thingy?

If so, why exactly is it in that pot thingy? Is it a roast? Or is it a steak?

What is it!?! Help me!


April 9th, 2009

Prime Rib Leftovers = French Dip!

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So, Easter’s over and you’ve got all this Prime Rib left over.

What to do with it?

Never fear. Sandy’s here with some ideas to keep the love flowing from your kitchen.

Check it out . . .  

frenchdip

Fabulous Roast Beef (French Dip) Sandwiches

If you happen to have any of your fabulous Prime Rib or beef roast left over, one of the best ways to enjoy it the next day is to heat it, on the stovetop, in the beef juices left over from your initial cooking.  If you do not have leftover juices, (or if you made it all into gravy) heat a good quality beef consommé to a simmer. 

Use a sharp knife and a sanitary cutting board.  Slice the cold beef as thinly as possible, trimming it to your personal taste.  Prepare your French rolls and any side dishes.  Whether you toast the rolls or not is personal preference.  Butter or garlic butter may be delicious too. You may even want to grill onions and melt some provolone cheese on the roll (kind of a Philly cheese steak kind of thing, not a French Dip in my book). 

I think a nice German potato salad or some good quality potato chips would go great with this sandwich.  Get everything else ready.  Make drinks, set the table.  Finally, one portion at a time, heat the sliced beef in the consommé or beef jus. Pile the beef on the waiting roll, serve a little of the consommé on the side for dipping, and VOILA!

An alternate sandwich would of course be a hot roast beef sandwich, traditionally served open faced.  Good quality white bread, piled high with roast beef heated in gravy.  Also yum!

Photo courtesy of bakingbites.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 »

Steak Widget