Archive for March, 2012

What Beef to buy for what ?

In the US the cuts of beef have different names, so this is mainly a note to me, to remember which cuts are best for different methods of cooking.

I buy the steak in Costco, and the quality is fabulous.

Fillet Steaks – BBQ with Lindas Fillet steak Rub

New York Strip steak also great for  BBQ’ing  – tasty and tender

Flank Steak – Marinate overnight, cut into strips and cook fast, serve with mash and sauted onions

Tri Tip : great of casseroles

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My friend Linda who also has a  Recipe Website made us a delicious Fillet Steak Dinner the other evening. The Fillet steaks had been rubbed with the three ingredients below for a few hours before BBQ’ing on a gas grill and it was the best steak I have truly ever had.

For the Rub

  • Lemon Pepper
  • Pressed Garlic
  • Olive Oil
  1. Sprinkle on the lemon pepper
  2. Press on the crushed garlic
  3. Rub on the olive oil
  4. Cover and refrigerate for a few hours, but remove an hour or so before BBQ’ing to bring to room temperature.
  5. Grill
  6. Rest then slice and arrange on a serving platter
Linda served it with sauted Shitake mushrooms, runner beans, Baked Potatoes (Potatoe filling mashed with sour cream and chives and topped with melted cheese) and a fabulous garden salad.

 

 

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Sauted Spicy Shrimp in Tarragon Butter

These a delicious, a tasty appetizer, fast to make and eaten even faster.

 

Ingredients

  • 6 large Frozen shrimp (with tails)
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/4 teaspoon iodized sea salt
  • 1/3/teaspoon paprika (to redden sauce)
  • 1 finely chopped fresh chilli
  • 1 sprig of finely chopped tarragon
  1. Melt butter in a pan with the oil (using a pan just large enough to lay in all the shrimp flat)
  2. add the chopped chilli and saute until softened
  3. add the seasoning, paprika, and tarragon
  4. Stir well and when on really hot and bubbling add the shrimp into the sauce
  5. Cook on med-high until shrimp turn pinkish (about 3 mintues)
  6. Turn shrimp over and cook for one more minute.
  7. Serve immediately or leave to cool and add as a garnish to a salad
Use this sauce (with or without the shrimp) as a topping or garnish for baked white fish..
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Mulled Wine

A real winter warmer and great at Christmas time

  • 2 Bottles of Red Wine
  • 1 J-cloth or muslin and string to tie it
  • 3 or more Cardamon pods
  • 2 or more cloves
  • 2 star Anis
  • 1 Cinnamon Stick
  • 1 sprig on Lemon Grass (pressed flat to release oil and flavour and cut into small pieces)
  • Zest of 1 Orange
  • 1 wedge of orange
  • 1 tablespoon Demerara Sugar (or dark Cane Sugar)
  • 3 stem ginger with 1 tablespoon of the syrup (finely chopped)
  1. Heat the wine (never bring to the boil)
  2. Make a pouch with the J-cloth and place in the cardamon pods, cloves, star Anis, cinnamon and lemon grass and tie closed
  3. Add pouch and remaining ingredients and heat until hot and keep hot until serving.
  4. Serve in glass mugs with a fresh slice of orange
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Spiced Roasted Nuts

Absolutely delicious served with beer or Gin and Tonic..

Ingredients

  • 2 teaspoons of olive oil
  • Handful of Walnuts
  • Handful of Pistachios
  • Handful of Hazel Nuts
  • Handful of Cashews
  • Handful of almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon Cayenne Pepper (use sparingly)
  • 1/2 teaspoon Paprika
  • 1 spring of Rosemary leaves (very finely chopped)
  1. Heat a frying pan and when hot add the nuts and toss in the oil to coat
  2. Sprinkle on the Cayenne and paprika and rosemary and roast on high, turning all the time, until they just begin to brown.
  3. Be careful not to let it begin to smoke, turn down if necessary
  4. Turn out onto paper towels to cool until just warm to the touch
  5. Serve with cocktails, wine or beer.

 

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