From Reader’s Digest…
My grandfather is a meat and potatoes guy. Once, while getting dinner ready, I asked how he liked his vegetables prepared. He said, “Fed to a cow, so they’ll turn into steak.”
Hayley Rosenbaugh, Houston, Texas
It’s time for Mardi Gras parties! And what’s the best part about a great party?
The food!
Classic Mardi Gras meals are absolutely out of this world. Take jambalaya (above), for instance.
Could there be a more flavorful combination of meats and spices?
Mardi Gras food is reason enough to host a party. Serve dishes like muffulettas, gumbo, etouffee, Cajun shrimp and so much more.
Want recipes for these beauties and others? Click here and keep a napkin close by for all the drool.
It’s time to party on, friends!
Photo courtesy of SouthernLiving.com.
It’s the weekend! Maybe you’re going to fire up the grill (or the broiler as the case may be). If you’re in the mood for some tender, outta sight filet mignon there are some important filet mignon cooking tips to keep in mind before sizzling that steak.
For instance, this cut is thick so be sure to grill the sides, too. Not just the top and bottom.
It’s the little things, right?
Read on here for more great advice on getting the most out of your filet mignon.
And then, bon appetit!
Photo courtesy of KansasCitySteaks.com.
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.
