Beef Flank Steaks - How to cook Flank Steaks

Flank steaks are versatile and can be used in a number of different recipes and also substituted for other cuts like top round. A very lean cut of beef, I recommend marinating this cut for 8-24 hours in your favorite marinade. I usually use this cut for either fajitas, or for a tasty protein source served on top of a fresh salad. After marinating and allowing meat to come to room temperature, place onto a hot grill. Grill for 5-8 minutes per side until desired degree of doneness. Allow to rest for 5-10 minutes after removing from grill. Slice at a diagonal angle across the grain of the beef in thin slices. Serve with sauteed onions and peppers for fajitas, or place on top of fresh salad greens.
Beef Flank Steak

More Flank Steak Ideas:

http://www.foodnetwork.com/recipes/flank-steak-tacos-with-guacamole-recipe/index.html

http://simplyrecipes.com/recipes/grilled_marinated_flank_steak/

How to Cook Beef Chuck Short Ribs

Cooking Beef Chuck Short Ribs

Beef Chuck short ribs are a very flavorful cut of beef best prepared by braising at a low heat in the oven for several hours. They are usually cooked in a combination of beef stock and red wine. I start by browning them on top of the stove in a dutch oven,uncovered, with just a little bit of olive oil on medium high heat. After they are browned on all sides I add 1 medium onion roughly chopped, 3 cloves of garlic chopped, 2-4 cups of beef stock, and 2-4 cups of a dry red wine. I use just enough liquid to completely cover the short ribs (how much you will need will depend on the size of  the pan or dutch oven you are using). Add salt and pepper to taste. Cover and bring to a simmer. Remove from burner and place in a preheated 300 degree F. oven for 2 hours. Reduce oven temp to 250 and cook for 1 more hour.
Beef Chuck Short Ribs

More short rib recipes:  http://simplyrecipes.com/recipes/braised_beef_short_ribs/

http://www.foodnetwork.com/recipes/beef-short-ribs-recipe/index.html
                                      
                                      

Refrigerator and Freezer Storage Times


Refrigerator and Freezer Storage Guidelines

Refrigerator and Freezer Storage Guidelines

Refrigerator storage times:

Fresh beef steaks: 2-4 days
Fresh beef roasts: 2-4 days
Fresh veal cuts: 2-4 days
Fresh Lamb cuts: 2-4 days
Fresh pork cuts: 2-4 days
Ground Beef, stew meat, Ground pork: 1-2 days
Smoked Ham,Kielbasa,Corned Beef: 30 days or before manufacturers sell by date

Freezer Storage Times:

Beef roasts and steaks: 6-12 months
Veals Chops and Roasts: 4-8 months
Pork chops: 3-5 months
Pork Roasts: 4-8 months
Lamb chops and Roasts: 6-9 months
Ground Meats, Stew Meat: 3-4 months
Smoked meats,Kielbasa, Hot Dogs,Bacon: 9-12 months

 
When buying fresh meat check for the recommended sell by date and either use or freeze before given date. Fresh beef is more likely to keep past the given sell by date than poultry. Use or freeze poultry products 1 day before given sell by date. When in doubt let your nose make the decision.  If meat has an offensive or foul odor before being cooked you should discard it or return it to the point of purchase for an exchange or refund if available.

These are just guidelines, keep in mind some meats may keep longer than said above in your freezer. However the texture or tenderness may be compromised. Make sure if you are freezing meat for an extended period of time to at least double wrap and place in a freezer bag to prevent freezer burn.

How to Cook Pork Loin Back Ribs- Baby Back Pork Ribs

How to Cook Baby Back Pork Ribs

Cooking baby back pork ribs is easy even for beginners, just remember low and slow. I start by preheating my oven to 300 degrees F.  In a shallow baking pan season the ribs with a dry pork rub, leaving the bone side down and meat side up(I use McCormick's Pork Rub). http://www.mccormick.com/  Add a small amount of water to the pan (about 1/2 cup) and cover tightly with aluminum foil. Bake ribs in oven for 2 to 2 1/2 hours.  Remove from oven and start grill (optional). The ribs are fully cooked at this point but I reccomend basting them with your favorite BBQ sauce and grilling for an additional 15-20 minutes to crisp up some of the fat. Your ribs will be fall off the bone tender every time.
Fresh Baby Back Pork Loin Ribs
More Baby Back Rib Recipes:

http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html

http://www.mccormickgourmet.com/recipes/main-dishes/chipotle-cinnamon-baby-back-ribs.aspx?cmpid=2011-easter-ps-gg-4-baby_rib_recipe-recipelp&gclid=CJiWppO6x6gCFYje4Aod4wxOqQ

Bell & Evans All Natural and Organic Chicken

Bell & Evans Chicken, All Natural, Certified Organic

Definitely the best chicken I have ever tasted. Bell and Evans raises their chickens naturally without the use of antibiotics or hormones and has no retained water. Bell and Evans chickens are all natural,and are also available  organic- certified organic by Pennsylvania Certified Organic, a USDA-accredited certifier. The price is moderately higher than your average supermarket brands but to some the price is well worth it. Check with your local retailers to find out if they carry the certified organic line of Bell and Evans products.
Bell and Evans Chickens are raised on an all vegetable diet, without the use of added hormones or antibiotics in Fredericksburg, PA 17026

To find out more info on their products and where they are available check out their site.


How to cook sirloin steak tips-grilled

Sirloin Steak Tips
Sirloin steak tips are great on the grill. Select tips that are USDA Choice or higher grade. Look for a good amount of marbling within the meat. I like tips that are cut in about 1" thick strips. Marinate meat in teriyaki marinade, italian marinade, or any of your favorites up to 2 days. Tip: Allow meat to come to room temperature before cooking. Placing cold meat on a hot grill constricts the muscle in such  manner that it causes the meat to become tough. When grill has been preheated at a medium high setting place the strips on the grill, if you are afraid your pieces are to small and may fall between grill plates they may be skewered. Grill about 5-8 minutes per side until desired degree of doneness.

Ground beef quality,nutrition info, and price comparison.

Fresh Ground Beef
Compare quality and costs of prepacked ground beef against purchasing steaks or roasts and having them ground fresh. Typical ground sirloin averages about 87% lean beef and 13% fat and retails for about 4.99 lb. Sirloin steaks can be purchased for the same price and trimmed and ground to be about 95% lean and 5% fat.

Save money and cut fat

Compare nutrition information and costs below.


Typical ground beef 87% lean 13% fat:
Serving size 3 oz.:
230 calories, 120 calories from fat, 13g total fat, 5g saturated fat, cholesterol 85 mg, protein 24g
average cost $4.99 lb

Top Round Steak or Roast most fat trimmed, freshly ground
 Serving size 3oz.:
150 calories, 40 calories from fat, 4g total fat, 1g saturated fat,cholesterol 70mg, protein 26g
Sale price $1.99 lb




How to cook duck-Instructions for cooking a whole fresh duck

Maple Leaf Farms Fresh Duck
When roasting a whole duck, place it on a rack in a shallow roasting pan, so the fat can drain freely into the bottom of the pan and the duck doesn’t swim in the rendered fat. Stuff the carcass with a quartered onion, quartered orange, celery stalks, and carrots. This will keep the duck moist while cooking and also give some added flavors.

Roast the duck uncovered, breast-side up about 30 minutes per pound (un-marinated) in a preheated 350° F oven. For a marinated duck, roast approximately 22 minutes per pound at 375° F. Duck should be done when internal thigh(without touching bone) reads 180 degrees F. on a meat thermometer.

For more great duck recipes and cooking tips:http://www.mapleleaffarms.com/index.php?pg=48

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How to cook ham-Instructions for baking a ham

Preheat oven to 350 degrees F. Place ham in a shallow baking pan face side down, skin side up. Cook for approximately 6-8 minutes per lb. Hams are usually fully cooked and only need to be heated, do not overcook! If glazing your ham, remove it from oven 10-15 minutes before the end of the total cooking time. Increase oven temp. to 425 degrees F. Brush glaze over ham and return to oven for 10-15 minutes.

Hummel Bros. Spiral Half Ham
Hummel Bros. ham nutritional facts per 3 oz serving:
Total calories 150  Calories from fat 100
Total fat 11g  16%   Saturated fat 3.5 g  18%
Cholesterol 45 mg  15%
Sodium 590 mg  24%
Protein 13g

Triple M Budaball Bnls Ham- Kayem Foods per 2oz serving:


Total calories 60   Calories from fat   20
Total fat 2g  2.5%    Saturated fat .5g  2.75%
Cholesterol  25mg  8%
Sodium 580 mg
Protein 9g



Carando Spiral Sliced Hickory Smoked Ham 3oz. serving:

Total calories 140    Calories from fat   60
Total fat 7g   11%   Saturated fat 2.5g   13%
Cholesterol 60mg   20%
Sodium 760mg   32%
Protein 16g

Triple M Budaball Spiral Sliced Ham per 3oz. serving:

Total calories 170   Calories from fat   90
Total fat 10g   15%   Saturated fat 3g   15%
Cholesterol 55mg   19%
Sodium 820mg   34%
Protein 18g

Lamberti's Sausage- Fresh Italian Sausage

Lamberti's Fresh Italian Sausage
Lamberti's Italian Sausage

Lamberti's sausage is a Connecticut favorite. Started in 1946 Lamberti's Sausage uses all natural, lean pork for a superior sausage. Compared to national brands it is much leaner and the quality of the pork that is used really stands out. I made sausage and peppers with this brand and compared to others I have used in the past I only had about half as much fat cook out, making a less greasy version of sausage and peppers.

 Lamberti's is located at:

207 Food Terminal Plz New Haven, CT 06511

 Phone : (203) 562-0436

How to cook a whole beef tenderloin (Chateau Briand)

Whole beef tenderloin trimmed and tied.
Cooking a whole beef tenderloin can be easy but many cooking instructions vary. The cooking times can vary  depending on how your roast is tied or if it is even tied at all. Many butchers will take the tail end of the tenderloin and tie it underneath to create a more uniform thickness which will add slighlty more cooking time.

Preheat oven to 500 degrees F. Tip: Make sure your oven is clean before doing this or your oven may smoke and you might just set off the smoke detector in your home.
To perfectly cook a beef tenderloin start with a 4 to 5 lb whole tenderloin, well trimmed and tied. The image shown has the tail end cut and tied up underneath for a more uniform roast, rather than having a longer tapered roast. Rub the roast with melted butter and/or olive oil. Season with salt, pepper, and garlic. Put the roast into a shallow roasting pan and place in oven uncovered. Cook for 25 to 35 minutes depending on how rare or well you like your beef. Remove from oven and immediately cover with aluminum foil. Let roast sit, covered for at least 20 minutes as it will continue to cook. Slice, serve, and enjoy.

Butterball Turkey Info

Fresh Butterball Turkey
How large of a turkey do you need for your family dinner, including leftovers?
10 to 18 lbs. for 6-12 people
18 to 24 lbs. for 12-16 people
24 to 30 lbs. for 16-20 people
Large size turkeys are not always available thru your local supermarkets and retailers. If you are cooking for a large number of people and it is not near a major holiday you may need to purchase 2 smaller turkeys. You may also think about buying the largest turkey you can find and supplementing it with an additional breast of turkey.

Roasting times for unstuffed turkeys in a 325 degree oven:
10 to 18 lbs. for 3 to 4 hours
18 to 24 lbs. for 4 to 5 hours
24 to 30 lbs. for 5 to 6 hours
Check for doneness by piercing thigh deeply with a fork. Juices should run clear and not pink. When checking with a meat thermometer check deep inside the the thigh without touching the bone. Thermometer should read 180 degrees F.  If turkey is stuffed, the stuffing in center should reach a temperature of 165 degrees F.

How do I thaw a frozen turkey? The recommended way is to leave the bird in its original packaging in your refrigerator and allow 1 day for every 4 lbs. of turkey. The quick thaw method can be used if you don't have time to waste. To do this keep the turkey in its original wrapper, and place in sink with the breast side down. Fill sink with cool to cold tap water to completely cover the turkey. \Change the water several times to keep  the surface of turkey cold. Allow 30 minutes for every 1 pound of turkey.

Janik Sausage Easter Kielbasa
Janik Sausage offers their premium seasonal Easter Kielbasa available in local supermarkets and other retailers in the CT and MA areas. If you like a sausage or kielbasa with a lot of flavor and a natural casing try it this Easter. They also offer a regular kielbasa which is available all year long with slightly different spices. Definitely a New England top 5.



Janik Sausage CO,

Janik Sausage Co, Inc
136 Hazard Avenue
Enfield, CT 06082-4520

Boneless Leg of Lamb- Oven Roast

Boned and rolled leg of lamb tied- oven ready
Leg of lamb is a popular dinner for many families on Easter Sunday. Make it easier by having your butcher de-bone the leg. If you don't own any cooking twine ask the butcher for some. I recommend you tie it yourself (its not to difficult) after you generously season the whole leg inside and out. To season the leg I use a combination of crushed garlic,olive, oil,lemon juice,fresh chopped rosemary,sea salt, and fresh cracked pepper. Don't be afraid to experiment with different amounts of each. If you are not a garlic lover(like I am) use it sparingly by using more olive oil or lemon juice. Rub entire leg on buth sides with the seasonings. Fold the leg back up into shape and tie 3 strings across the width and one across the length so it looks similar to the image shown. Let the roast sit out for 45 to 60 minutes before roasting. Place leg in a shallow lightly oiled roasting pan into a preheated 400 degree oven for 30 minutes. Reduce heat to 350 degrees and cook for about 1 more hour for a 6 lb bnls leg. Add 15 minutes cooking time for each additional pound.

Triple M Budaball Hams

Triple M -Budaball Ham from Kayem Foods Inc.
This Budaball Ham from Kayem Foods Inc. is another of my favorite New England area local hams. They offer a wide variety of hams for Easter: Whole skinless/shankless, butt half portion, shank half portion, spiral sliced, and boneless hams. This is another local product that has a lower sodium content than most typical national brands at an affordable price.

Kayem Foods, Inc.
75 Arlington Street
Chelsea, MA 02150
Local: (617) 889-1600
Toll Free: (800) 426-6100

Hummel Bros. Hams

Hummel Bros. Spiral Sliced Lower Sodium Ham
Hummel Bros. Spiral sliced hams are one of the best local hams in the New England/ CT area. The sodium content per serving is 200-300 mg less per serving than many national brand hams. Hummel Bros. also offer smaller boneless hams either of which make a great ham choice for your Easter dinner.

Hummel Bros. Meat Products
180 Sargent Drive
Long Wharf
New Haven, CT 065611
phone: 203-787-4133
toll free: 800-828-8978

Sodium content per 3 oz. serving 590 mg

Easy Shrimp Scampi Recipe with Whole Wheat Linguine

This is a healthier version of classic shrimp scampi made with whole wheat pasta and less butter.
Ingredients:
1 lb whole wheat linguine
1 tablespoon butter
3 tablespoons Smart Balance Light spread
4 tablespoons Extra virgin olive oil
1 shallot finely chopped
1/2 medium onion finely chopped
3 tablespoons minced garlic
1.5 lbs of raw shrimp (31-40 ct) peeled and deveined
6 oz Pinot Grigio or Chardonnay
Juice from 1 lemon
Fresh chopped parsley 1/2 cup
Direrctions:
In a large pot bring 6  quarts of water to a boil, add 2 tbs sea salt.
In a large skillet melt butter, smart balance, and olive oil. Add onions, garlic, shallot, and 1/4 cup of the fresh chopped parsley. Cook until onions and shallots become translucent 4-5 minutes. Add pasta to boiling water (pasta may take between 5-9 minutes, check package instructions)
Next add lemon juice and wine to skillet. After it begins to reduce add shrimp and cook for about 4-5 minutes stirring frequently. Add salt and pepper to taste. Drain pasta and add to skillet, toss, then top with remaining fresh parsley. Drizzle with more extra virgin olive oil and fresh lemon juice if desired.

Martin Rosol's Easter Kielbasa

Looking for a top quality kielbasa for your Easter Holiday dinner? Try Martin Rosol's Easter Kielbasa.
Martin Rosol's Inc. New Britain CT 06053
Nutrition Facts:
Serving size 2 oz.
calories: 120  calories from fat: 70
total fat: 8g   12%
saturated fat: 3g   14%
cholesterol: 35 mg   11%
sodium: 440 mg   19%
protein: 10 g
calcium 2%
iron 4%
Martin Rosol's Kielbasa is significantly lower in sodium than most national brands of kielbasa, which is why it is my personally selected best brand for CT local Easter kielbasa. Try it for yourself and taste the difference.


Location:
Phone
860-223-2707

How to save money when feeding a large family

How to Save Money on Meat Purchases for a Large Family

I recently viewed some advice on this topic and saw some information about buying a half of a cow, or a whole lamb to save money. Without adequate freezer space this is not an option for many people, even if you split the purchase with another family. Also many areas do not have the local butcher shops they once did, making it nearly impossible for someone to buy a half of a cow, or a whole lamb. Some supermarkets and wholesalers such as B.J.'s and Costco sell whole primals of beef and pork. Some examples of beef primals are whole top round, whole bottom round, whole top sirloin, whole beef rib, and whole strip loin. Pork primals such as whole boneless pork loins or whole bone-in pork loins can also be bought at a great discount. These primals can usually be purchased for about half the price of precut steaks, chops and roasts. Some of the cheaper cuts from the round and chuck can also be ground for inexpensive lean ground beef. Supermarkets in the northeast like Stop And Shop and PriceChopper often have specials on primal cuts, and they will even cut or grind them for you free of charge.

How to cook a FRENCHED RACK OF LAMB

If you are wondering what "frenched rack" means it simply means that the meat and fat around the tips of the ribs has been removed for easy handling, and it also makes a nice presentation. If you can't find a frenched rack of lamb at your local store you can ask the butcher to do this for you or simply do it yourself with a small sharp knife.
This is what frenched rib lamb chops(left) and a frenched rack of lamb(right) should look like.

Start by seasoning your rack with sea salt, black pepper, and garlic. You may also add any other spices you like (I like rosemary). Allow the meat to sit out until it reaches room temperature (about an hour) before cooking. In a heated cast iron pan or skillet sear the rack of lamb on all sides. Next place into a preheated 375-400 degree oven for 15 minutes. If you are not using a cast iron skillet you may use a regular pan and then transfer it to a oven safe roasting pan. After removing the lamb from your oven allow it to sit for 10-15 minutes before slicing into individual chops.
More Lamb Recipes

How fresh is your ground beef?

Did you know that many supermarket companies are now selling ground beef that comes in pre-packaged, gas flushed bags?  These gas flushed bags are opened at the store level and the product is then removed and given a shelf life set by the particular grocery store. The meat that you are buying may have been initially ground over two weeks ago! I wouldn't exactly call that fresh. Some other stores sell ground beef that comes packaged in a M.A.P. (modified atmoshere packaging). This is similar to the beef that arrives in the gas flushed bags. The oxygen is removed from the package and other gasses are added to prolong the shelf life. Learn more about MAP here. Consumers have been purchasing meats in this type of packaging for many years, mainly ground turkey, ground pork, and ground chicken. These other meats are usually ground elsewhere because of the possibilty of cross contamination. Ground pork and ground poultry products require a higher cooking temperature than beef. If these were to get mixed into a batch of ground beef that wasn't cooked properly people could become ill, which is the reason these other meats are not ground fresh in your supermarket. But why are grocery stores no longer grinding fresh beef at the store level?  My advice is to check with local supermarkets in your area to find out which ones still make fresh ground beef on a daily basis. If your grocery store does not sell freshly ground beef ask them if they do custom grinds per request. Look for lean steaks or roasts at sale prices, ask to have them freshly ground, and save money in the process. Steaks from the round, sirloin, and chuck cuts of beef go on sale often and make excellent lean ground beef. Taste the difference between the beef that was freshly ground and the beef that has been in it's packaging for two weeks.
Freshly ground beef chuck

Beef Brisket Recipe for Passover

Flat cut ( First cut) Beef Brisket
Kosher Beef Brisket for Passover

Spoon Roast-Top Sirloin Roast Recipe

Top Sirloin Spoon Roast

Beef Top Sirloin Spoon Roast Recipe

Investing in a reliable meat themometer is one of the smartest investments you will ever make. Never overcook an expensive roast again.

Cooking perfectly moist pan seared chicken breasts.

Does your chicken usually come out dry when your cooking breast of chicken? Try this easy pan searing method to get perfectly cooked, moist chicken breast every time. Start with boneless, skin-on chicken breasts. These are not always available unless you ask your butcher to prepare them for you. You can easily purchase split chicken breast and have the butcher remove the breast from the bones,or try to do it yourself. Its simple as long as you have a sharp knife. Season the chicken according to your specific taste(salt,pepper,garlic,onion, red pepper flakes,chili powder etc.) Preheat a large skillet over medium-high heat using very little or no oil at all. Place the chicken into preheated skillet, skin side down. After 15 minutes turn the heat setting to medium. By now some of he fat should have cooked out from the skin. Continue cooking chicken skin side down for another 15-20 minutes. Flip breasts over and continue cooking for an additional 30 minutes in it's own natural fats that have rendered out, do not cover. Chicken should be cooked through perfectly without being overdone and dry. The skin should be slightly crispy. These cooking times are for breasts that are approximately 3/4 lb or 12 oz. each. Increase or decrease cooking time depending on size of chicken breasts.

Japan sets new radiation safety levels for seafood.

Japan has set new safety levels for seafood being caught in its surrounding waters.  As contaminated water from Japan's nuclear power plant leaks into the sea,  radiation levels are becoming dangerously high.  Officials say the levels will disperse in the sea water and do not impose any immediate threat. Would you eat fish from Japan?  See more here.
http://abcnews.go.com/International/wireStory?id=13297379

Seafood and meat retailers in the United States are required to provide a country of origin label. This provides the consumer with the actual country that their meat or seafood came from. This is something you should really pay attention to nowadays. To learn more about country of origin labeling and laws: http://www.ams.usda.gov/AMSv1.0/cool

Enter to win a free Easter Dinner!

KansasCitySteaks.com is giving away Easter dinner packages. Enter to win. Submit an entry once every week.

Enter for your chance to win a free Easter dinner compliments of Kansas City Steak Co. No purchase required. If you or a family member does not have the time or ability to prepare a family Easter dinner than why not try dinners available from Kansas City Steak Co. Enter to win.