Archive for April, 2017

How do I cook Cajun fajitas at home?

I need a starting point for a recipe that I can cook at home, but ideally is mall food-court quality at worst or restaurant quality at best. I would try a Cajun recipe first and a Tex Mex recipe, as well. How long does a New York steak bake in an oven at 350 degrees? My problem is that I want to flour-coat the meat. I am looking for any good solutions.

Fajita meat is not flour coated. It’s going in a flour tortilla already.

Sizzling Fajitas

1/4 cup vegetable oil, divided
3 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce
Salt and freshly ground black pepper

1 1/2 pounds meat (boneless, skinless chicken breast, skirt steak or peeled and deveined shrimp)
1 medium onion, halved and sliced lengthwise
1 green bell pepper, sliced
1 red bell pepper, sliced
8 (8-inch) flour tortillas
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar cheese, shredded, for topping

In a heavy duty resealable plastic bag, combine 2 tablespoons of the vegetable oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt, pepper and your choice of meat. Seal and toss the bag around to coat. Marinate in the refrigerator. *Cook’s Note: 15 minutes for shrimp, 20 minutes for chicken and 1 hour for skirt steak.
Preheat your cast iron servers in a preheated 400 degree F oven for at least 20 minutes, to get a good sizzle when you plate the fajitas.
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Wrap the tortillas in foil and warm them in the oven with the servers for 15 minutes.

When you are ready to serve, remove the cast iron servers from the oven and quickly arrange the meat and peppers and onions on it. It will immediately start to sizzle from their fat and moisture. Serve sizzling immediately with the warm tortillas and other accompaniments.

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Posted by mark - April 14, 2017 at 10:51 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

How to Cook a Steak

From 2010 Cooking With Meat DVD available from Scottish Craft Butchers @ www.craftbutchers.co.uk/butchers

A simple practical guide with basic methods made easy! Very instructional and presented by Nicola Cargill. A professional production made with the assistance of The University of Abertay, Dundee and Dalziel Ltd.

Recipes courtesy of Quality Meat Scotland and are available at www.scotchbeefandlamb.com and www.speciallyselectedpork.co.uk

Duration : 0:3:39

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Posted by mark - April 11, 2017 at 7:18 am

Categories: Cooking Quality Meats   Tags: , , , , , , , ,

I just bought a beef rib eye roast. Is that the same as prime rib? And, how do I cook it?

When I bought it, the clerk said it was the same as prime rib. I love prime rib but I need someone to tell me how to cook it. Anyone out there know? Thanx!!
It is 3.23 lbs., and is boneless.

Yes, it is the same cut. To get rib eye steaks you would just cut the roast into slices between the bones.

Don’t underestimate the importance of using a meat thermometer with this cut of meat.

Couple of recipes here:

http://www.thatsmyhome.com/cattlemans/

Sample:
"Cracked Black Pepper Prime Rib Roast

1 boneless rib roast (6 to 8 pounds)
1 tsp. cracked black pepper
6 large cloves garlic, crushed
1 1/2 tsp. dried thyme leaves

Preheat oven to 350°F.

Combine garlic, thyme leaves and black pepper. Press evenly into surface of prime rib beef roast.

Place prime rib beef roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.

Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium.

Tent loosely with foil and let stand 15 minutes prior to carving."

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Posted by mark - April 10, 2017 at 5:51 am

Categories: Prime Beef   Tags:

Philadelphia Surprise Potatoes by Cinara Scheffler

These potatoes are an excellent accompaniment to fish, meat and poultry dishes… Enjoy!!!
Serves 8
4 1/2 lbs of steamed potatoes (not peeled)
1/2 cup of butter
1/2 cup of heavy cream
3/4 cup of Philadelphia cream cheese
1 red pepper
1 yellow pepper
1 table spoon olive oil
salt and pepper to taste
Grated parmesan cheese to taste
Chives for garnish
Preparation
– Sautée the pepper in the olive oil over high heat. Set aside.
– Cut on side of the potato and scoop out the pulp.
– Mix the butter, heavy cream, Philadelphia cream cheese, salt and pepper.
– Stir the sautée peppers in.
– Spoon the mixture back into the potatoes’ skins, grade the parmesan cheese on the top of the potatoes and back it for 8 minutes at 400 F.
Decorate with thin slices of peppers and chives
Bon appetite!

Duration : 0:9:45

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Posted by mark - April 8, 2017 at 1:57 am

Categories: Grade A Poultry   Tags: , , ,

Lone Wolf German Bratwurst cooked up in a pan!

http://www.lonewolfwurstmeats.com – Here is one way I like to cook up Lone Wolf German Bratwurst. mhhm, this has

LoneWolf Brats
White Onions
Extra Thick Bacon
Country Bob Sauce
Brown Sugar
Head Country Seasoning

See more about this sausage video at http://www.tulsafoodblog.com/talk

Lone Wolf Wurst Meats produces authentic German-style wurst meats. So what are wurst meats? Wurst is the finest sausage made from beef or pork and spices. We take great pride in our heritage and are devoted to preserving our original family recipe and delivering the highest quality wurst meats for you and your family to enjoy.

Duration : 0:1:9

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Posted by mark - April 7, 2017 at 1:39 pm

Categories: Cooking Quality Meats   Tags: , , ,

How to cook Championship Quality BBQ Ribs

Randy was on ABC News Channel 20 demonstrating how to cook BBQ pork ribs

Duration : 0:5:24

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Posted by mark -  at 1:14 am

Categories: Quality Pork   Tags: , , , , , , , , ,

Ground Beef Adobo recipe

Sorry for the video and sound quality everyone. HERE IS THE RECIPE .

.2 lb Ground beef
.2 tablespoons of vegetable oil
.1 whole tomatoe fine chop
.Half onion fine chop
.1 Jalapeno fine chop
.Half cup fine chop cilantro
.3 cloves of garlic fine chop
.3 tablespoons of paprika
.1 tablespoon salt (optional)
Instructions: Fry garlic cloves 30 sec, add tomatoe,onion,cilantro,jalapeno,paprika.
Stir for 3-5min then ad Ground beef.
Stir and let cook for about 10 min and its ready to serve. You can use hard shell tacos or soft.thanks for watching.Enjoy

Duration : 0:4:47

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Posted by mark - April 6, 2017 at 12:42 pm

Categories: Cooking Quality Meats   Tags:

Pre-Stuffing a Turkey?

Can I stuff my bird tonight? Will it effect the cooking time or quality of the meat or stuffing?
Please, no lectures about the dangers of stuffing a turkey. I’ve heard it all, have always stuffed my turkey and it hasn’t killed me yet.
If it makes a difference to the answer, it’s about 17 lbs and I’m planning to stick it in the oven around 11:00 tomorrow morning.
Thanks for your answers!

no, go for it, we’ve done this for years, be sure to refrigerate it right away till your ready to cook it.use a cooking thermometer in the breast area to be sure its done cooking

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Posted by mark -  at 12:25 am

Categories: Cooking Quality Meats   Tags: , , , , , , , , ,

MEATS QUESTION FEW QUESTIONS… WITH A WORD BANK PLEASE HELP =[[[?

MEATS QUESTION FEW QUESTIONS… WITH A WORD BANK PLEASE HELP =[[[?
after , amino acids, baste, beef, before, braise, choice, connective tissue, cured meats, dry, enzymes,gelatin, grading, ground beef, ground chuck, ground meat, ground sirloin, inspection, lamb, less tender, marbling, marinade, meat thermometer, moist, pan-broil, pork, protein, retail,rib, roating,rump, select, sirloin, stewing, tenderness, tenderizing, variety meats, veal, whole sale , 4 oz or 1/4 lb. 6 0z or 1/3 lb. 8 oz or 1/2 lb

17)-____________-Serving portion of bonless meat or fish
18)-____________- is stewing is a dry or moist heat cooking method?
19)-____________- Is broiling is a dry or moist heat cooking method?
20)-____________-Which has the highest fat content : ground beef, ground round, ground chuck, or Ground sirlon?
21)-____________- The main nutritional value of meat and fish is complete______?_______

22)-____________-the most common grade of meat found in the grocery store.

23)-____________-what is the highest grade of meat avialiable?
24)-____________- A check to make sure meat wholesome and processed under sanitary conditions.
25)-____________-a guide to quality and cut ability.

26)-____________- a mixture of oil and an acid used to tenderize meat. Breaks down connective tissue)

27)-____________-Pounding, cuving and grinding are mechanical methods od doing this

17)-__select

18)-__moist

19)-__dry

20)-__ground chuck

21)-__protein

22)-__choice

23)-__sirloin

24)-__inspection

25)-__variety meats

26)-__amino acids

27)-_ tenderizing

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Posted by mark - April 5, 2017 at 12:09 pm

Categories: Cooking Quality Meats   Tags:

Can I feed my dog raw meat in Vietnam?

I was just wondering if it’s ok to feed my dog raw meat in Vietnam. I’m a bit nervous about the meat quality and though it’s fine cooked I wasn’t sure if he could get something from the meat. Should I just give him a cooked diet instead? Thanks!
Just to clarify some things.. the meat is for human consumption and is bought in a normal supermarket. I’m just weary of foreign meat. Maybe I’m being a bit paranoid?

You can, but just make sure that the meat you are purchasing is fit for human consumption. Purchase from traditional supermarkets (not the outdoor wet markets) and purchase ONLY very good quality meats.

Good luck!

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Posted by mark - April 4, 2017 at 11:31 pm

Categories: Cooking Quality Meats   Tags:

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