Tuesday, April 27, 2010

Cinco De Mayo is around the corner..here is a great recipe for you to try!

Carne Asada Recipe


2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

4 garlic cloves, minced
1 jalapeƱo chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil


carne-asada-1.jpg carne-asada-2.jpg

1 Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.


2 Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

(Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.

Serves 4-6.


Sunday, April 25, 2010

All the rage..Kobe Beef Sliders!!

Kobe Beef Sliders Recipe!!!

* 1 pound high quality ground Kobe beef
* 1 1/2 teaspoons onion powder
* 1 1/2 teaspoons garlic powder
* 1 1/2 teaspoons salt
* 1 teaspoon freshly ground black pepper
* 2 shallots, finely chopped
* 12 small rolls sliced in 1/2 (recommended: Hawaiian sweet rolls)
* Sliced cheese of your choice (see Cook's Note)
* Micro greens, for garnish
* Condiments of your choice


Start up your grill and make sure it's hot.

In a medium-sized mixing bowl add the beef, seasonings, and shallots. Mix the meat with your hands, thoroughly incorporating the seasoning and shallots. Form the meat into small-sized patties. Put the mini-patties on the grill and cook through, giving it about 2 to 3 minutes per side. In the last 2 minutes of grilling, top each patty with a slice of cheese and allow it to start melting. When the cheese has melted, remove the patties from grill. Put the patties on the bottom half of the bun, garnish with micro greens, and lean the top half of the bun on the side of the slider, exposing the greens, for presentation purposes. Serve hot with condiments on the side.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


Monday, April 19, 2010

You don't know PORK until Kurobuta Berkshire Breed!

Kurobuta Berkshire Breed Pork

Berkshire pigs are said to be "Britain's oldest pig breed", originally bred in the Faringdon and Wantage regions of the English county of Berkshire (now Oxfordshire). They apparently became popular after being 'discovered' by Cromwell's troops while they were stationed at Reading during the English Civil War. Today's animals descend from the herd maintained by the House of Windsor 300 years ago.

Today’s herds are well maintained and you really don’t know pork until you try this juicy, tender flavorful tasty delight!

How to: Broiled Lobster Tails!


4 frozen lobster tails
2 qts. boiling water
1/4 c. salt
1/4 c. lemon juice

Drop frozen lobster tails in boiling water; add salt and lemon juice; heat to boiling again. Reduce heat, cover and simmer 20 minutes. Drain. With a sharp knife or kitchen scissors, remove soft shell-like covering on underside of tail. Drizzle melted butter over lobster meat; sprinkle with paprika. Place lobster on rack 4-6 inches from broiler. Broil 6 minutes. Serve in shell with melted butter.

Sunday, April 11, 2010

The Perfectly Cooked Steak! How? Read here!

The Perfectly Cooked Steak

Yield: 4 servings
Active preparation time: 5 minutes Cooking time: About 20 minutes for rare or medium rare

4 to 5 pounds porterhouse or bone-in ribeye steak, 1½ to 2 inches thick

Sea salt and freshly ground black pepper to taste

  • Preheat your oven to 450 degrees.
  • On the stove top, heat a large, dry skillet until it is very hot. Season the steak well with salt and pepper and sear for 2 to 3 minutes on each side, until it has a dark crust.
  • Place skillet in preheated oven for about 14 minutes for a 1 1/2-inch steak. Cook to between rare and medium rare, because residual heat will continue cooking the meat while it is resting. To test for doneness, press your finger to the meat; it should yield to the touch but not be too soft. The chef says a thermometer will pierce the meat and allow the juices to run out.
  • Rest steak for at least 5 minutes before slicing or serving.

Monday, April 5, 2010

Simple Pork Chops..calling all Dads and guys you can..make dinner!


  • 3 thick cut pork chops
  • 1 med. onion
  • 2 baking apples
  • 1/2 c. Gulden's mustard
  • 1/2 c. honey

Sprinkle pork chops with salt, pepper and paprika. Spread mustard on both sides of meat. Place in a Pyrex dish. Cut onion into small cubes and place on top of pork chops. Top also with sliced apples. Pour honey over pork chops, onions, and apples. Bake, uncovered, at 350 degrees for 1 hour. Serves 3.

Stop by The Butcher Block for the best pork in town~www.thebutcherblocklv.com

7625 S Rainbow Blvd

Las Vegas, NV 89139

Sunday, April 4, 2010

Did you know that Pineapple can be used to marinate your meat?


Another option for tenderizing beef is with the use of a marinade. Soaking various cuts of beef in a marinade is a good method for adding flavor as well as to help tenderize the meat.

A proper marinade should contain an acidic ingredient such as vinegar or wine, oil such as olive oil, and seasonings such as herbs and spices. Citrus fruit juices may be used in place of the vinegar or wine to provide the acidic ingredient that is necessary to soften the tissues of the meat.

Fresh pineapple juice is an excellent ingredient for a marinade because it contains one of the most powerful natural tenderizers, the enzyme bromelin, which is very efficient in breaking down protein. This enzyme is destroyed if it is heated, so when using pineapple juice for the purpose of tenderizing meat, the juice must be fresh. (Any previously cooked or canned pineapple juice has no effect on tenderization.)

There are several important points to remember when using a marinade:

* Quantity: The marinade should totally cover the meat in order for it to work effectively.
* Soaking Time: When using tender cuts of beef, a soaking time of 2 hours or less is all that is required because the marinade is used basically to flavor the meat. Tougher cuts of beef should be soaked in the marinade for several hours or overnight in order to tenderize the meat as well as flavor it.
* Refrigeration: Always marinate beef in the refrigerator.
* Proper Containers: Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.
* Reuse: The marinade should not be reused for any other purpose because of the bacteria that may be present from having been in contact with the raw meat. The only way the marinade can be reused is to boil it thoroughly to be used as a basting liquid or as part of a sauce for the meat.

(for more tips go to: www.recipetips.com/kitchen-tips/t--351/tenderizing-beef.asp)