Flank Steak Marinated with Onion and Tomatoes

Flank Steak with Onion and Tomatoes

  A quick and easy 1 hour marinade using pureed onion for fast flavor and fast marinating. You will need:
  • 1 onion coarsely chopped
  • 1.5 - 2 lb flank steak
  • 1/2 cup water
  • 2 large tomatoes cut into 1/2 inch thick slices
  • salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon coarsely chopped parsley
   In a blender combine the onion and water and blend until smooth. Place the beef flank steak in a glass or ceramic baking dish and cover with the onion puree. Toss to make sure steak is well coated. Let stand at room temperature for 1 hour.
   Preheat grill on medium high. Scrape excess marinade off steaks and season with salt and pepper. Place steaks on grill and cook for approximately 4-5 minutes per side. Remove steaks from grill and cover with aluminum foil immediately. Arrange tomato slices on plates and season with salt and pepper. Drizzle with olive oil. Slice beef flank steaks thinly across the grain and serve on top of sliced tomatoes.

Beef Chuck Short Ribs-Flanken Style

Korean Style Beef Short Ribs

   Korean style or flanken style short ribs are beef chuck short ribs cut across the bone about 1/4 inch thick. They are easy to prepare and great for outdoor barbeques. 
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon hot sauce
  • 2 tablespoons rice vinegar
  • 4 lbs flanken style (Korean style) beef chuck short ribs
  • 1 chile pepper seeded and minced
  • salt and pepper
  In a bowl,combine honey, vinegar,soy sauce, and hot sauce, until well blended. Place beef chuck short ribs(Korean Style) in a large ziploc bag and pour in marinade. Seal bag and toss until meat is well coated, refrigerate for 12 to 24 hours. Preheat grill to high. Remove ribs from marinade and grill about 3 minutes per side until slightly crisp. Season with salt and pepper,sprinkle with minced chile(optional), and serve.

Pre-packaged Cuts of Meat(Lamb,Veal,Pork,Beef) How Fresh are They?

How Fresh are the Cuts of Meat in Your Local Supermarket? Prepackaged Lamb,Veal,Pork,Beef ?

   Many supermarkets now sell prepacked cuts of meat to possibly save on labor costs. Many workers at your local supermarket may be unionized and receive higher wages than non-union workers. To save money they purchase precut, pre-packaged meats from non union manufacturer's. Often times these cuts can appear to be non uniform in thickness and sometimes darker than usual in appearance. The prepackaged cuts are wrapped in a clear film in a styrofoam tray just like your local supermarket would package them. However these pre-packaged cuts are shipped in gas flushed bags to preserve the shelf life of the product. The Lamb,Pork,Veal,or Beef may have been cut and packaged between one and two weeks ago. Learn more about modified atmosphere packaging (MAP)HERE. How fresh is it? Check the link above and decide for yourself.

How to make Lemon Herb Marinade

Lemon Herb Citrus Marinade

  This marinade works best with veal, pork, and steak fish and fillets. Pair different herbs with different meats. For example use fresh thyme or tarragon for veal, fresh dill for fish, and sage for pork. To make this marinade you will need
  • 1/4 cup of lemon juice (bottled or freshly juiced)
  • 1/2 cup olive oil
  • 1 clove of garlic minced
  • 2 tablespoons finely chopped shallots or chives
  • 2 teaspoons grated lemon zest
  • 2 teaspoons freshly chopped thyme, tarragon, dill, sage, or rosemary (remember to pair the herb with the type of meat you will be marinating)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
   In a medium bowl whisk together all of the above ingredients until well blended. This will yield about 1 cup of marinade, enough for 2 to 3 lbs of fish, pork, veal, or chicken. Marinade meat in refrigerator for 24 to 48 hours for the most flavor. 

Wine Marinades

Red and White Wine Marinades

   This Marinade can be made using either red or white wine. Red wine is used for marinating beef and lamb and white wine can be used for marinating poultry.  Buy a wine that you enjoy. If it's not a wine you would drink you probably wouldn't like it in your marinade either. You will need
  • 1 bottle red or white wine about 3 1/2 cups
  • 1/2 cup olive oil
  • 1 onion finely chopped
  • 5 tablespoons fresh chopped parsley
  • 2-3 cloves fresh garlic-minced
  • 1 tablespoon fresh chopped thyme, tarragon,  or rosemary (or use a combination of all 3)
  • 1 teaspoon of salt
  • 1/2 teaspoon freshly ground pepper
  In a large bowl combine all of the above ingredients and whisk together until well blended.  This will yield approximately 5 cups of marinade, enough for a large whole chicken, a large beef roast, or a whole leg of lamb.  Larger roasts and whole roasting chickens may be marinated under refrigeration for up to 3 days for the most flavor.

Sweet and Spicy Beef Marinade

Chilied Steak Marinade

  Try this marinade with several different cuts of beef (flank steak, skirt steak, top round for London broil, or shoulder steak for London Broil).  You will need
  • 1/3 cup of tomato or vegetable juice cocktail(like V8)
  • 1/3 cup of soy sauce regular or lower sodium
  • 1/3 cup of dark brown sugar
  • 2 cloves of garlic finely chopped
  • 1/4 cup of safflower oil
  • 1 tablespoon chili powder
  • 1/8 teaspoon ground cumin
  • hot sauce or tobasco sauce (optional) to taste
   In a large bowl combine all of the above ingredients and whisk until well blended.  Place your choice of steak in a large ziploc bag and pour in the marinade.  Seal tightly pressing out any extra air. Refrigerate for 24 to 48 hours. Remove from refrigeration 30 minutes before grilling.  Do not discard the marinade. While your steaks are grilling, pour marinade into a small saucepan and bring to a boil. Keep the mixture at a boil for at least 1 minute. Remove from heat and strain into a bowl. Serve with steak slices that have been cut on the diagonal across the grain in 1/4 inch thick slices. Remember to let the steaks rest for 5-10 minutes after removing them from the grill before slicing.

Pork Tenderloin-Chinese, Asian BBQ Style

Grilled Pork Tenderloin-Asian BBQ

If you love chinese style bbq ribs you must try this recipe for grilled pork tenderloin.  Start with a fresh pork tenderloin and have your butcher slice it for you lengthwise into long thin filets, about a 1/3 of an inch thick. Slice filets lengthwise again so they are 4-6 inches long and easier to handle on the grill. Place Filets into a large Ziploc bag and add Chinese Ah-So Sauce(3 parts) to 1 part soy sauce.  Marinate for at least 3 hours. Place pork fillets onto preheated grill over medium heat and grill for about 5 minutes per side.

Look for  Ah-So sauce in your grocer's
Asian food section.
Grilled Pork Tenderloin Slices
Chinese BBQ Style

Try this same method for making asian bbq skewers. Instead of slicing pork tenderloin into thin filets, cut into cubes, marinate, skewer, and grill. grilling time may increase depending on size of pork cubes.

Grilled Veal Loin Chops with Fresh Rosemary

Grilled Veal Loin Chops

  Easy to grill instructions: You will need fresh rosemary,freshly cracked black pepper,olive oil,garlic powder,onion powder,sea salt, and a large ziploc bag. 

   Veal loin chops are one of the most tender cuts of meat you can buy. This particular cut would be a porterhouse steak if it were to become a full grown cattle, which includes part of the tenderloin, and the strip loin. Veal tenderloin is definitely the most tender meat I have ever eaten.
Fresh cut Veal Loin Chops 1 & 1/2 inch thick

  Select veal chops that are at least 1.5 inches thick. Rub chops lightly with olive oil. Season with onion powder, garlic powder, and freshly cracked black peppercorns. Do not season with salt at this time(salt will pull moisture out of the meat).Place chops in ziploc bag and add fresh sprigs of rosemary. Press air out of the ziploc bag and seal tightly. Refrigerate and let flavors combine for at least 3 hours and up to 24 hours before grilling.

One half hour before grilling veal chops, remove them from refrigeration and allow them to come to room temperature for the most tender chops.  Preheat grill for 5-10 minutes and then reduce to medium low heat. Chops will take about 16-20 minutes at 1.5 to 1.75 inches of thickness. Lightly season with salt just before grilling. Grill for 4-5 minutes and then give a 1/4 turn without flipping to achieve the criss cross grill marks. Grill another 4-5 minutes and the flip chops over and repeat the process.

Tip: Rosemary sprigs may be removed before grilling or just before serving depending on how much flavor you are trying to achieve.

How long can I keep fresh meat in my fridge?


Typically when you buy fresh meat from your local retailer you  expect that the product will keep past  the date on your package.  There are many factors that can affect this date. Usually beef and  veal will keep past the suggested sell by dates, if they are handled properly. You should not purchase fresh meat unless you plan to cook it within 2-3 days or plan to freeze it for later use.(Especially with poultry, pork, or ground meats) freeze it promptly. Freezing meat will not adversely affect the texture or tenderness of the meat, unless you are freezing it for a period of longer than 3 to 4 weeks. The USDA does not have any federal regulations regarding shelf life to specific cuts of meat. Therefore manufacturers and independent stores are able to set sell by dates at their own discretion. There is no exact science to it. When grocery shopping make fresh meat and seafood your last stop. Get it home and refrigerate immediately for the best shelf life.

How to Grill Swordfish Steaks

Perfectly Grilled Swordfish Steaks

  Swordfish steaks can be great whether or not they are fresh or previously frozen. My advice: don't buy fresh fish at fresh prices if it doesn't meet your standards, it can be overpriced and the quality questionable(unless you live on the coast). Often times frozen fish that is flash frozen has a much more consistent quality and the prices are more reasonable.

  To season your swordfish I would reccomend either a cajun, or blackened seasoning dry rub,or try marinating in your favorite Italian dressing for 8-24 hours before grilling.  For steaks approximately 1 1/4 inches thick grill for 3-4 for minutes over medium high heat, give a quarter turn without flipping and cook for another 3-4 minutes. Flip and repeat process to achieve the criss cross grill marks. Remove from heat and let steaks rest for a few minutes before serving. Do Not Overcook:Steaks will become dry and more fishy tasting. Serve with fresh lemon wedges.

How to make Grilled Pizza

Easy Grilled Pizza Instrustions

   If you want to save time you can buy prebaked pizza shells such as Boboli pizza crusts. If you choose to use fresh dough you will need to roll the dough to your desired thickness, and then either grill first on a baking sheet or bake in the oven until the dough consistency is durable enough to handle direct heat on the grill(about 6-8 minutes at 400 degrees). 
   Prepare all of your toppings prior to grilling. I like to have all of the vegetables sliced thinly so they don't require much time to become tender. Slice any meat toppings thinly also unless they are fully cooked. Try using fresh mozzarella as it is much lower in sodium than your average bagged shredded mozzarella. 
    Before you begin grilling your crust,be sure to brush dough with plenty of olive oil before placing directly on to grill (to prevent sticking).  Grill for 4-5 minutes on one side over medium heat (350 to 425 degrees F.) Flip crust over and top with your favorite sauce (white or red) and add toppings. Close cover and cook until cheese is melted and topping are cooked until desired doneness.

Top left: Tomato sauce,fresh Mozzarella, red onion,red pepper, thin sliced ham, pineapple, and black olives(Hawaiin pizza)
Top right: White(or red) sauce, fresh red pepper,broccoli,sliced mushrooms,squash,and fresh mozzarella.
Bottom right: Tomato sauce,carmelized onions, prosciutto,black olives,and fresh mozzarella.

Pizza can be grilled over propane or charcoal, I prefer propane(it has a much cleaner taste) but charcoal can provide much more flavor.

Edamame Salad with Fresh Beets and Chickpeas

Edamame Salad with Fresh Beets

  Edamame salad is a nutritious high protien, high fiber salad. I make mine with steamed edamame, canned chickpeas(drained and rinsed), diced red onion, and fresh beets(peeled and diced). Top with your favorite balsamic vinaigrette or create your own dressing.

This salad is packed with protein and fiber. Great for anyone on a diet. Serve alone or along with grilled chicken or fish.

Grilled Stuffed Portabella Mushroom Caps

Grilled Stuffed Portabella Caps
Grilled Portabella caps are a summertime favorite and nice alternative to grilled meat. Select large, fresh portabella caps and rinse them well. Use a small spoon to remove any remaining stem.
Image on left is a portabella cap with a small piece of stem remaining. Image on right has stem removed.

Combine equal parts of worcestershire sauce and olive oil, and use enough to saturate mushroom caps as a quick marinade. Let caps rest in marinade for at least 15 minutes.

Place marinated caps on a preheated grill over medium-low heat. Grill stemside facing down for 5-6 minutes with grill cover closed. Flip and top with your favorite cheese. Use different cheeses on seperate mushroom caps. I sometimes use fresh mozzarella, and blue cheese crumbles. Don't be afraid to experiment!  Grill for an additional 5-6 minutes with cover closed.

Image on left is a portabella cap with fresh mozzarella. Image on right is topped with blue cheese crumbles.


Marinated Pork Loin Filets Grilled

Marinated Pork Loin Filets on the Grill

   Many supermarkets sell marinated pork tenderloins and marinated pork loin filets. These can be great summertime grilling items that save you time. I recently purchased a Hatfield Italian Style marinated pork loin filet. A pork loin filet is basically a small center cut pork loin, or a larger center cut boneless pork loin that has been split in half for a smaller roast. It is not a pork tenderloin. Although a pork loin filet is not a pork tenderloin they are still very tender and extra juicy because of the marinating in the cryovac bag. Not recommended for anyone on a low salt diet!
  Grill the marinated pork loin fillets on a preheated grill on medium low heat. Cook for about 6 minutes give a quarter turn without flipping and cook for another 6 minutes to get the criss cross grill marks. Flip and repeat process. Remove from grill and let rest for 10 minutes.
Hatfield Italian Style Pork Loin Filet
Nutrition info per 4 oz. serving:
Calories: 130
Calories from fat: 40
Total fat: 4g  6%
Saturated Fat: 1.5g 8%
Cholesterol 50mg  17%
Sodium: 410 mg  17%
Protein 19g


Fresh CT Local Fish

 CT Fresh Kokanee Salmon And Rainbow Trout

   Kokanee salmon are landlocked sockeye salmon that can be caught in various lakes around the U.S. They are commonly caught between the 10 to 18 inch size, with 18 inches about the maximum. They have a life span of 4 to 5 years and reach peak size just before spawning.
The top fish is a Kokanee Salmon caught in a Northwest CT lake approximately 18 inches. Below it is a 14 inch rainbow trout caught in the same lake.

These fish are best prepared by first scaling, and filleting. Cook fillets in a large frying pan with butter/ and or olive oil, lightly seasoned with salt, pepper, and fresh squeezed lemon to taste. When fresh caught these fish have a very mild and delicate flavor and do not need to be over seasoned. Cook fillets approximately 5 minutes per side over medium to medium high heat, don't overcook.

Pork Loin Country Style Ribs- What are Country Style Ribs?

Pork Loin Country Style Ribs

  Pork loin country style ribs are cut from the rib end section of a whole pork loin. Bone in pork rib chops or blade chops are cut from the loin about 1 to 1.5 inches. These chops are then cut in half lengthwise and the inside portion flipped over face up to give the appearance of individual ribs.

Pork loin rib chops 1 1/4 inch thick
Country style ribs can be grilled but are best done over low heat or even smoked.  Begin by seasoning your ribs with a dry pork rub. To achieve more tender country style ribs, first bake in a shallow baking pan, covered with foil at 275 degrees for one hour. Remove from oven and grill for and additional 15-20 minutes while basting with your favorite bbq or grilling sauce.

           Crockpot Country Ribs

I begin by lightly browing my ribs in a skillet with a small amount of oil for several minutes to get some color. Now add them to your crockpot and top with saurkraut, enough to cover them completely. Cook on low setting for 8-10 hours until they are fall off the bone tender. Easiest ribs ever.

Pork loin rib chops sliced

Pork loin country style ribs
Pork Western Style Ribs from a Pork Shoulder Butt

  Pork western style ribs are cut from a pork butt steak off of a pork shoulder butt or Boston Butt. The pork butt steak is then split through the center and these are referred to as Pork Shoulder Western Style Ribs.  Many people will throw these right on the grill but I would recommend the oven method first. Rub the meat with a dry pork rub covering completely. Place the ribs in a shallow baking pan and cover tightly with aluminum foil. Place into a preheated 275 degree oven for 1 hour. Remove from oven and let rest for 10 minutes while you preheat your grill. Grill for an additional 20 minutes while basting with your favorite barbeque sauce and cooking on all sides.

Pork Shoulder Butt or Boston Butt

Pork Shoulder Butt Steak
Pork Shoulder Butt Western
Style Ribs

Fresh Ground Beef Patties-Money Saving Tip

Save Money This Summer On Fresh Beef Patties

   Many supermarkets now carry pre-packaged fresh ground beef patties that can range from 3.49 lb to 5.49 lb depending on their fat content. In most cases these patties are mass produced and shipped to stores in gas flushed bags or modified atmosphere packaging. Not as fresh as you might think. You can save money by purchasing a small plastic mold for making patties for about $2 at most supermarkets. Look for sales on fresh beef cuts. I recently purchased a 2.5 lb beef chuck shoulder roast for 1.99 lb, about 5 bucks. Many stores offer free grinding service upon request. Ask to have your roast or steaks ground 3 times. Using my plastic patty maker I was able to make 8 patties over a quarter pound each and the beef was between 90-93% lean. Compare that to lean pre-made beef patties which are often more than double the cost.
Beef Chuck Shoulder Roast
Fresh Ground Beef Patties made from Beef Chuck Shoulder Roast

Boneless Skin-On Chicken Breasts- How to Bone Chicken Breast

Boneless Skin On Chicken Breasts

  Cooking chicken breasts with the skin on in one of the best ways to keep them from drying out while giving them that extra flavor from the skin. Although they may be hard to find at the grocery store, you may be able to purchase split chicken breasts and have the butcher remove the bone for you. If that service is not available, it is very simple to do on your own, as long as you have a good sharp knife.
Bone in Split Chicken Breast
Run knife along back ribs of breast

Boned Chicken breast with tenderloin removed
Continue to follow bones until breast has been compl-
etely removed.
Now that you know how to bone a chicken breast try them on the grill or check out my post on perfectly moist pan seared chicken breast. Don't forget, there is still plenty of meat on those bones that do not have to go to waste. Put them in a plastic freezer bag and store in your freezer until you have about 6 breast bones. Use for chicken stock, chicken gravy, chicken soup, and chicken salad. Season the meaty chicken bones lightly with salt and pepper. Preheat a stock pot with a small amount of vegetable oil over medium to medium high heat. Place bones in pot along with any excess fat or skin that may have been trimmed from breasts and turn several times until they get a light golden color.

After they are slightly browned on each side add 4-6 cups of water, 2-3 stalks of celery, 2-3 carrots roughly chopped (or baby carrots),  1/2 a medium onion roughly chopped, and either fresh or dried spices. (Rosemary,oregano,sage,marjoram,thyme, and pepper). I usually use Bell's Seasoning which has a blend of all of the above spices. Add salt or garlic salt to taste, cover, and simmer for 2-4 hours.
After removing from heat allow to cool for several hours. If you wish to skim off any excess fat, place pot in refrigerator for 8 hours or until fat settles on top of the chicken stock and remove with a large spoon. Pour liquid through a strainer and collect in a seperate bowl. Celery and carrots can be used if making soup,otherwise discard. The broth or stock can be kept in the fridge for 7-10 days, or put into containrs and frozen for 6-12 months. Use for homemade soups, stews, and gravies. Or try using your homemade stock instead of water the next time you make rice.

 The chicken backs and ribs should still have plenty of meat on them if you have the time and patience to pull the remaining meat off of the bones. I use this to make chicken salad. Just add chopped onion,celery, salt and pepper. Mix with light mayo and a small amount of lemon juice.

Homemade chicken stock

Pork Can Now Be Cooked Like Beef,Lamb,and Veal-145 Degrees F.

Pork Is Considered Safely Cooked at 145 Degrees F. by USDA

   Due to newer standards in the farming industry the USDA declares that Pork can be safely cooked to a 145 degree temp. This temperature is high enough to kill any pathogens that may be harmful to humans. Professional chefs have prepared pork this way for many years but now the everyday backyard griller can leave it a little on the pink side without worry. The previous recommended cooking temp. was 160 degrees. Put simply now beef, lamb, veal, and pork are all considered safely cooked at a internal temperature of 145 degrees F. It is recommended that the meat be allowed to rest for at least three minutes after it is removed from the heat source. Ground meats, however, including ground pork should always be cooked to 160 degrees F. for food safety. 
Cook to 145 degrees F. and let rest for 3 minutes when removed from heat.

Beef Chuck Pot Roast Boneless-Boneless Chuck Eye Roast


Boneless Beef Chuck Roast for Pot Roast

Cooking a beef chuck roast (sometimes called a chuck eye roast) is best done in a dutch oven or in a slow cooker or crockpot. It is a favorite among all cuts for pot roasting. The dutch oven method can save you a few hours, but I like to throw this in the crockpot in the morning and have dinner ready when I get home from work. It's very simple. When using a slow cooker I prefer to brown all sides in a frying pan before adding to crockpot. Add 1 can or about 8 oz. of beef stock, 1 cup of water, and 1 cup of onion soup mix. I also add some chopped onion and garlic. Cook on low setting for 8-10 hours. In a dutch oven, bring above ingredients to a simmer on top of stove and then place into a 300 degree oven for 4-5 hours covered. Make sure meat is covered nearly completely  in liquid. Depending on the size of your roast, your crockpot, and your dutch  oven you may need more or less. I usually cook a 3 to 3.5 lb roast.

Other recipes to try:



Beef Tri Tip Steak-Beef Tri Tip Roast

Beef Sirloin Tri Tip
USDA Choice Tri Tips Trimmed and well marbled

Beef Tri Tips are a tender cut of beef cut from the hip or sirloin primal. They can be grilled, oven roasted, sliced thin for sandwich steaks or stir frying, or cut into cubes for kabobs. If  you can' find this cut at your local supermarket ask a butcher if you can have it custom cut as many markets merchandise this cut differently or even sell it under a different name. I have seen them sliced and sold as a top sirloin filet steak.
 Tri tips are one of my first choices when it comes to making beef kabobs. Cut into 1 to 2 inch cubes and marinate for up to 2 days in a plastic ziploc bag before skewering. If you don't have time to marinate don't worry. Combine worcestershire sauce, and teriyaki sauce, and baste with a brush while grilling.
Beef Tri Tips Skewered with Vegetables
Beef Tri Tip Kabobs w/ vegetables and teriyaki glaze

To oven roast Tri Tips: First season the beef with your choice of seasonings. I use a steak rub which is basically coarse salt,black pepper,dehydrated onion and garlic, and other spices. Preheat oven to 350 degrees. I prefer to first pan sear the tri tip on each side in a cast iron skillet before placing in oven. Once seared place roast in oven in a shallow baking dish for approximately 30 minutes. Remove from oven and let stand for at least 10 minutes before slicing. Beef Tri Tips can range between 1.5 and 2.5 lbs each. You may need to adjust your cooking times to the size of your cut. 30 minutes is an approximate time for a 2 lb steak.
Pan Seared Oven Roasted Tri Tip Steak/ Roast

Stir Fry Beef and Vegetables-Beef Tri Tip Strips and Peppers

Moist Juicy Chicken, Tender Juicy Beef, Flavorful Fall off the bone Pork

How do Restaurants Get so much Flavor into the Meat?

You might be surprised but alot of top kitchens use flavor injectors to enhance the meat that they serve. Whether it is poultry, beef, lamb, pork, or veal, the quickest way to enhance it is with flavor injection. You can get more flavor and moisture into the meat than you can by marinating for 24 hours!  Cook moist chicken every time. Enjoy steaks and roasts that have full flavor the whole way through. Enjoy all the benefits of marinating without all the time and hassle. This is a must for every serious cook, especially during the grilling season. Order now from Amazon.com and get yours for Memorial Day weekend. Your guests will wonder what your secret is?

Seasonings For Pork, Pork Ribs, Pork Butts, Pork Shoulder, Pork Roasts, Chops

Pork Seasoning for All Cuts of Pork

Not sure how to season your pork spareribs or babyback pork ribs? How about seasonings for a pork roast or pork chops. Try McCormick Grill Mates Pork Rub. A great blend of spices to make any grilled pork the best it can be. I use this everytime I make pork ribs and I don't have to go digging through my spice cabinet to find all the spices. This has just the right blend already. Save space and time! Order from Amazon.com today and save.

Fresh Pork Spareribs

Center Cut Pork Chops for Grilling

How to make Beef Flank Steak Florentine Pinwheels with Spinach and Mozzarella

Beef Flank Steak Pinwheels

Beef Flank Steaks Rolled with Spinach and Mozzarella

I start with 2 small to medium sized flank steaks about 1 1/4 to 1 1/2 lbs each trimmed of most visible fat. Either ask your butcher to put them through the tenderette machine, or pound them out yourself until they are about 1/3 of an inch. I then take the two steaks and overlap the edges, use a kitchen mallet to pound the overlapping edges into one another to make one large flattend piece that can be easily rolled. Place a nice layer of fresh spinach or baby spinach leaves on top of the flank steaks, spread out evenly. Layer thin slices of mozzarella cheese over the spinach. Using both hands try to tightly roll the combination into a log. Secure by tying with kitchen twine at 2 inch intervals. Slice in between the ties, giving you 1.5 to 2 inch thick pinwheels. Season lightly with salt and pepper. Pan sear in a cast iron  or  oven safe skillet with a little olive oil and garlic about 2 minutes per side. Remove from burner and place into a preheated 350 degree F. oven for approx. 20 minutes.

How to make Pork Loin Florentine Pinwheels with Spinach and Mozzarella

Pork Florentine Pinwheels

Boneless Pork Loin Rolled with Fresh Spinach and Sliced Mozzarella

To make these you will need a 2-3 lb boneless center cut pork loin (well trimmed) and butterflied, kitchen twine, 1 bag of fresh spinach or baby spinach, and about 12 thin slices of mozzarella cheese. If possible ask your butcher to butterfly the pork loin for you. If you ask nicely they might even put it through the tenderette machine. That will flatten the pork out even more and make it much more tender as shown above. If they cant provide that service you will need a kitchen mallet to tenderize and flatten the pork out enough to be able to roll, about 1/3 of an inch. When pork is ready cover with a nice layer of fresh spinach. Place a layer of overlapping slices of mozzarella cheese on top of the spinach. Using two hands begin to roll the pork into a log. Tie with kitchen twine every 1.5 to 2 inches. Slice into steaks between the twine so that each piece is held together by one strand. These take practice so don't be frustrated if they don't come out perfectly on your first try. To cook preheat oven to 350 degrees F. Heat a cast iron or oven safe skillet on the stove top over medium high heat. Add 2 tablespoons of olive oil. Season pork lightly with salt and pepperSear the pork pinwheels 2 minutes on each side and place skillet into the oven for 25 minutes.

How to Cook a Rib Roast of Beef- Commonly referred to as Prime Rib

Beef Rib Roast

A beef rib roast is commonly called prime rib even though most people don't realize Prime Rib is a beef rib roast from USDA Prime Grade beef. If you purchase a beef rib roast from a supermarket or other local meat retailer chances are it is not USDA Prime beef, which can be very exspensive. I reccomend looking for a USDA Choice Grade beef rib roast which is nicely marbled.

Nicely marbled USDA Choice Grade Beef Ribs

When Purchasing a Beef rib roast you will want to buy 1 rib per every 2 adults. One full rib may be between 1.5 and 2.5 lbs. To begin cooking your beef rib roast preheat your oven to 400 degrees F.  Rub a light coating of olive oil over the entire roast. Season with salt, pepper, onion, and garlic powder. Or use a blended spice like a steak seasoning or beef rub. Place in a roasting pan with the bones down fat side up. Place into preheated oven for 16 - 18 minutes per lb. or until desired degree of doneness. Remove from oven and cover roast loosely with aluminum foil. Let roast rest for 15-20 minutes before carving.

Petite Sirloin Steak-Easy How to grill Instructions

Easy Cooking Instructions for Petite Sirloin Steaks

Petite Sirloin Steaks 1" thick
The most important thing to remember when preparing beef for grilling is to allow it to come to room temperature before grilling to allow for the most tender steaks possible. When steaks have reached room temperature or close to you can start to season them. I begin by applying a light rub of olive oil over the steaks, this will help the seasoning to stick to the meat. Next I apply a moderate amount of seasoning( I use McCormick Montreal Steak Seasoning). This is a blend of salt,garlic,black and red pepper, sunflower oil, onion,spices, and extractives of paprika. Now it's time to preheat
Seasoned Steaks
your grill. Set it to high and allow about 5 minutes to reach about 500 degrees. Pace steaks on grill and reduce heat to medium high. After 2 minutes rotate the steaks 1/4 turn but do not flip. After two more minutes flip the steaks over. Cook an additional 2 minutes and then rotate them 1/4  turn, to give the nice criss-cross grill marks. Grill for 2 more minutes, for a total of 8 minutes and remove from grill. Let stand for 5-10 minutes before slicing. These cooking times are approximate for steaks that are 1 inch in thickness for med-rare.

Grilled and sliced Petite Sirloin Steaks

Petite Sirloin Steaks-What are they?

What is a Petite Sirloin Steak?

A petite sirloin steak is a cut from the top sirloin (hip) of beef.  The Tri-Tip has been removed and the remaining piece of top sirloin is sliced lengthwise before being cut into smaller steaks. This can be done for a couple of reasons. One is that it reduces the size of the individual steaks to more of an individual serving size, making it easier to serve and easier to flip on the grill. Another reason might be that by cutting a top sirloin of beef this way almost gives the steak the appearance of a large filet mignon or beef tenderloin steak. While this is a fairly tender cut of beef it is not to be confused with a beef tenderloin steak.
Petite Cut Sirloin Steak - Beef

Perdue All Natural USDA Process Verified Chicken-What is process verified?

Perdue Recieves USDA Process Verified Seal

  Perdue is the first national poultry company to recieve this type of seal for their chicken farming practices. This means that the USDA (United States Department of Agriculture) has audited Perdue's processes and has verified any claims made on their packaging. These claims include: All Vegetarian Diet- No Animal By-Products, Raised Cage Free, and Tenderness Guaranteed. Learn more about Perdue's products that feature this Seal: http://perdueverifiablygood.com/index.html

Perdue Whole Roaster featuring the USDA Process Verified Seal