Meat Seasoning Recipes
Meat Seasoning Recipes
Meat flavoring recipes?
Im starting to get into cooking. I see it on TV and think hey thats kinda cool. I can cook a good set of ribs and nice mexican food, but thats all i know how to cook.
I want to cook a nice flavorful steak.
I dont know how to make a steak really taste good. Me I cook it and throw A-1 sauce on it and thats good enough.
Can someone help me with a way to season a steak.
Currently my recipe is mrs dash, garlic salt, seasoning salt, salt pepper with killer mash potatoes. My wife says my steaks are bland.
Can someone help please?
This recipe is awesome and it really doesn't take a whole lot of time to prepare. This will definitely knock the socks off your wife!! You don't have to use tenderloin either...I have used other cuts of steak.
Beef Tenderloin with Blackberry Cabernet Sauce
Serves 4
Ingredients:
4 beef tenderloin steaks, 4-6 oz. each, cut approx. 1 inch
½ pint fresh blackberries
Sauce
2 Tbsp. shallots, minced
1 tsp. garlic, minced
2 oz. blackberry jam
1 cup Cabernet
2 ½ cups cups beef stock
Preparation:
In a saucepan bring shallots, garlic, blackberry jam and wine to a boil. Boil gently and reduce to ½ cup. Strain and set liquid aside. Boil beef stock in separate pan until reduced to 1 cup (15-20 minutes).
Grill steaks over hot coals or under a broiler for 3-5 minutes per side or until done to taste. Whisk wine/jam mixture and beef stock together. If sauce is too thin (usually is with canned stock), dissolve 1 tsp. cornstarch in 1 Tbsp. wine, stir into sauce and bring to a boil. Whisk in 1 Tbsp. butter. Season with salt and pepper.
Serve steaks with sauce and fresh blackberries for the garnish.
Can You Describe the Different Kinds of Game Meats That are Available, and How to Cook Them?
A. Game meats are becoming more common not only on restaurant menus, but for home cooks, as well. Don't be scared away by these unusual meats -- most are very flavorful and easy to prepare. While some may appear on your supermarket's meat counter, you may need to special order others from your butcher.
Raw game meat
Instead of beef, try cooking different game meats for a change.
Buffalo, also referred to as bison, and is similar in taste to beef. It is high in protein and very low in cholesterol. It also has about half the fat and calories of beef. Buffalo should be cooked slowly at a low temperature and should be served rare to medium-rare.
Ostrich is a tender, lean red meat with a somewhat delicate flavor, and it is extremely low in fat and cholesterol. Quick grilling and sautéing are the best cooking methods.
With virtually no fat and lots of protein, farm-raised rabbit has a sweet flavor and is an excellent alternative to chicken. Cook rabbit as you would chicken -- grill, sauté, roast or braise.
Venison is low in fat, calories and cholesterol. Like buffalo, it is a healthy alternative to beef. It has a richer flavor than beef and should be cooked quickly over high heat and served rare to medium-rare.
I tend to serve Italian sausage all the time. What other types of sausage can I serve for a change of pace?
A. Sausages are believed to date back over five thousand years. At one time, they were considered sinful and were ultimately banned. Later, for more details visit to www.300-chicken-recipe.com they were served by an American president to the King and Queen of England. Virtually every culture has its own variety of sausage and every variety has numerous variations.
We all know about Italian sausage, bratwurst, and frankfurters, but you might want to try the following varieties:
* Weisswurst: a German white sausage made of pork and veal and mildly spiced.
* Chorizo: a pork sausage popular in Mexican cooking and seasoned with garlic and chili powder.
* Linguica: a Portuguese pork sausage seasoned with cumin, garlic, and cinnamon.
* Mettwurst: a cured beef and pork sausage spiced with ginger, mustard, coriander, and allspice.
How do I carve a roast?
A. Before carving turkey or chicken, let it stand about 15 minutes. Before carving beef, pork, or lamb, let it stand 10 to 20 minutes.
Unless you are planning on carving at the table, place the meat on a large cutting board with a well at one end to hold the juice. (Or place a cutting board inside a shallow baking pan with a rim. The juice will collect in the baking pan.) Use a long, sharp carving knife to slice the meat and a long-handled meat fork to steady the meat while carving.
When carving beef, pork, veal, or lamb, always cut across the grain. This gives you a tenderer slice of meat.
Why do recipes tell you to let roasted meat "stand" for a while before carving?
A. Meat temperatures continue to rise for a few minutes after the meat is removed from the heat, so generally, you should remove meat from the oven when it is 5°F to 10°F from its final cooking temperature. A stand time of 10 to 20 minutes for large cuts of meat, such as roasts, turkeys, for more details visit to www.book-of-cookies.com and whole chickens, is recommended to allow the meat to finish cooking without drying out.
Not only does this prevent overcooking, it also makes the meat easier to carve. Many experts also believe that standing permits the moisture in the meat, which comes to the surface during cooking, to return to the tissues, thereby making the meat moister.
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 Wild Game Cookbook: Recipes from North America's Top Hunting Resorts and Lodges List Price: Sale Price: $14.93 You save: $7.02 (32%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product Description80 delicious, easy-to-use, and fully tested recipes from North America's premier hunting lodges and resorts. For hunting enthusiasts, participants, and "foodies," finding ways to prepare, cook, and enjoy the game they've bagged is a large part of the enjoyment of the sport. Since not everyone can always reach the premier hunting areas where rich game resources can be found, everyone can have access to those enticing areas with the recipes found in The Wild Game Cookbook. This book is a unique collection of approximately 80 fully tested game recipes culled from the U.S. and Canada's outstanding hunting lodges and resorts. Keen game hunters and armchair enthusiasts alike will enjoy these recipes, which allow home cooks to recreate dishes from some of their favorite hunting locations and top-rated resorts. The recipes appeal to all skill levels, whether you bag your own or buy game from the local market. Recipes include dishes that are baked, grilled, roasted, slow cooked, pressure cooked, pan fried, saut¬ed, deep fried, stewed, and barbequed, as well as casseroles, sauces, marinades, and other cooking methods that work well with various game species. 15-20 sidebars (plus various tips throughout) on different topics, ranging from wine pairing to game-cooking tips, round out this delicious, easy-to-use collection. The Wild Game Cookbook focuses on a variety of animals, including birds, small game, and big game. Features
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 Tempo Meat Loaf Mix, 12-Count Box of 2.75-Ounce Packets List Price: Sale Price: $8.12 You save: $2.44 (23%) Eligible for free shipping!Availability: Usually ships in 24 hours See Reviews For This Product |
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