Beefy Friday Dinner

Posted Fri, 02/06/15

 

I rarely crave beef. It's been ages since I've eaten a steak, mainly because the meat never seems to be cooked properly. For me, steak has to be well-done without being tough, dry or burned. It can be difficult to achieve the balance at times. Over the years, I've stuck to a tried and true method to get the result I like in a cut of beef.

 

I marinated a chuck steak in crushed garlic, teriyaki and soy sauces for about thirty hours, turning the meat over in the marinade every ten hours or so. When it came time to cook today, I sautéed the steak in a skillet over low heat until the meat was cooked through without a hint of pink. Heinz 57 was my condiment of choice.

 

Chuck steak with mushrooms, Heinz 57, and a baked potato with sour cream. Click on image to view larger size in a new window.

(Above): Chuck steak with mushrooms, Heinz 57, and a baked potato with sour cream.

Click on image to view larger size in a new window.

 

The meat was tender and flavorful, a perfectly savory match to the fresh-sliced button mushrooms sautéed in butter and the baked red potato topped with sour cream and dill.

 

Blog Tags: Food Photos

 

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Culinary Experiments

Posted Tue, 01/20/15

 

I've been busy in the kitchen the last few days . . .

 

First, I put together a variation of Quick Polenta by adding butter-sautéed mushrooms to the polenta batter. The experiment was inspired by Wild Mushroom Polenta found in Ming Tsai's cookbook, Simply Ming: One Pot Meals.

 

Quick Polenta with Mushrooms. Click on image to view larger size in a new window.

(Above): Quick Polenta with Mushrooms.

Click on image to view larger size in a new window.

 

Next, I tried Onion Pockets from A White House Garden Cookbook by Clara Silverstein:

 

Onion Pockets

1 onion

1 TBS butter or margarine

1 TBS bouillon granules or 1 bouillon cube (beef or chicken to preference)

Aluminum foil

 

Preheat oven to 375-degrees F. Peel onion; carefully remove root end and top with a sharp knife. Make a small hole in the top of the onion with the knife; do not cut all the way through. Place bouillon granules or bouillon cube in the hole; top with the butter. Place onion on a sheet of aluminum foil; pull up sides of the foil to create a "package," pinching it closed on top. Place on a cookie sheet or baking dish; bake for forty-five minutes to one hour (baking time will depend on size of the onion). Using oven mitts, place foil package into a bowl; allow to cool for about five minutes before unwrapping foil. Pour remaining juice from foil packet over the top of the onion. Makes one serving.

 

Onion Pockets. Click on image to view larger size in a new window.

(Above): Onion Pockets. Click on image to view larger size in a new window.

The dishes were excellent. I highly recommend both!

 

Blog Tags: Food Photos

 

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Sunday Lunch Splurge

Posted Sun, 01/18/15

 

Today's lunch was a total and complete splurge for me:

 

Butterfly shrimp with cocktail sauce and crab leg meat with lemon butter. Click on image to view larger size in a new window.

(Above): Butterfly shrimp with cocktail sauce and crab leg meat with lemon butter.

Click on image to view larger size in a new window.

 

I enjoyed every minute of it . . .

 

Blog Tags: Seafood

 

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Soups & Stews Cookbook

Posted Thu, 01/15/15

 

Food Fare's Soups & Stews Cookbook contains more than 170 recipes for unique as well as traditional soups and stews from across the globe. Click here for a complete list of recipes featured in the new cookbook.

 

Food Fare: Soups & Stews Cookbook

 

The Soups & Stews Cookbook is the eighth title in Food Fare's collection of Cookbooks. It is available at Amazon, Barnes & Noble and Kobo Books. It is also available in Adobe Digital format, which can be obtained by clicking here.

 

More than fifty-five food images and other graphics are available in the Adobe Digital edition of the Soups & Stews Cookbook. However, because of formatting issues, food images and other graphics are not displayed in Kindle, Kobo or Nook editions of the e-book but a linked recipe index is included in all.

 

The book page includes a photo gallery of some of the images. A special edition of Food Notes is also available online, which focuses on the Soups & Stews Cookbook.

 

Food Notes Special Edition: Soups & Stews

 

All recipes found in the Soups & Stews Cookbook are also freely accessed on the Food Fare web site.

 

Food Fare: Soups & Stews Recipes

 

Blog Tags: Cookbooks

 

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New Fave Snack

Posted Thu, 01/15/15

 

My new favorite snack:

 

My new favorite snack! Pita Chips & Hummus. Click on image to view larger size in a new window.

(Above): My new favorite snack! Pita Chips & Hummus.

Click on image to view larger size in a new window.

 

Stacy's Pita Chips (original sea salt flavor) are a perfect match for the hummus dip from Athenos. I have my own variations of Hummus and Garbanzo Dip, but the Athenos brand is hard to beat.

 

It's not hard to guess what I'll be snacking on when the mood strikes...

 

Blog Tags: Snacks

 

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Appetizing Muse Archives (2015)