Archive for May, 2017

3 Easy Side Dishes For Any Meal

 

 

Ever get this great idea on what to make for dinner then as you are preparing it you wonder what to serve with it? Well here are 5 easy side dishes you can pair with almost any meal. Don’t forget to check back for more side and main course recipes.

 

 

3 Easy Side Dishes For Any Meal

 

 

#1- Roasted Parmesan Garlic Asparagus

5 Easy Side Dishes For Any Meal- Roasted Parmesan Garlic Asparagus

3 Easy Side Dishes For Any Meal- Roasted Parmesan Garlic Asparagus

Total Time: 22 mins

Ingredients:

One pound of fresh asparagus
Ten minced garlic cloves
Three Tbsp of olive oil
salt and pepper to taste
One quarter cup of freshly grated Parmesan

 

Directions:

1st
Heat the oil and garlic in small saucepan over a low heat until the garlic becomes a golden color, allow oil to cool.
2nd
Bend your asparagus gently and when it snaps, discard the end pieces.
3rd
Put asparagus on a roasting pan and toss them with olive oil and garlic, make sure to coat all pieces.
4th
Line the asparagus up and push them together. Then season them with the salt and pepper, and sprinkle with grated Parmesan.
5th
Roast the asparagus in a preheated oven at 400 F for about twelve minutes or until cooked how you like.
6
Serve and enjoy.

 

AllRecipes.com-Oven-Roasted Asparagus

FoodNetwork.com-Parmesan Roasted Asparagus

 

#2- Fried Cabbage With Bacon, Onion And Garlic

5 Easy Side Dishes For Any Meal- Fried Cabbage With Bacon, Onion And Garlic

3 Easy Side Dishes For Any Meal- Fried Cabbage With Bacon, Onion And Garlic

Total Time: 55 mins

Ingredients:

Six slices of chopped bacon
One large diced onion
Two minced cloves of garlic
One large cored and sliced head of cabbage
Salt and pepper to taste
Half tsp of onion powder
Half tsp of garlic powder
One eighth tsp of paprika

 

Directions:

  1. Place bacon in large stockpot and cook it over a medium-high heat until it is nice and crispy. Add your onion and garlic. Cook and stir it until the onion gets soft. Then  immediately stir in your cabbage and continue to cook for another 10 minutes, keep stirring. Season with the salt and pepper, onion powder, garlic powder, and  your paprika. Reduce the heat to low, cover it, and let simmer. Keep stirring it occasionally for about 30 minutes more. Serve and enjoy.

Food.com-Fried Cabbage And Bacon With Onion

QuickNEasyRecipes.net-Fried Cabbage With Bacon, Onion, And Garlic

 

#3- Parmesan And Garlic French Fries

3 Easy Side Dishes For Any Meal-Parmesan And Garlic French Fries

3 Easy Side Dishes For Any Meal-Parmesan And Garlic French Fries

Total Time: 60 mins

Ingredients:

Four lg unpeeled potatoes, cut into Quarter-inch strips
One quarter cup of olive oil
Three minced cloves of garlic
Half tsp of ground dried thyme
1/4 teaspoon seasoned salt
Half cup grated Parmesan
Quarter cup of chopped parsley
Quarter cup of grated Parmesan cheese (keep separate)
Quarter tsp of seasoned salt

 

Directions:

Preheat your oven to 425 degrees F. Place your potatoes in mixing bowl and drizzle them with olive oil. Season with thyme, salt and garlic. Toss it until evenly coated. Then take fries out of the bowl and place on a nonstick baking sheet in a single layer. Save your remaining oil in the bowl. Bake fries in preheated oven for thirty minutes, flip the fries halfway through baking. Return fries to the bowl with the olive oil, and sprinkle with Parmesan cheese and parsley. Toss them to coat, and spread again on baking sheet. Put back in oven, and bake until the Parmesan melts. Sprinkle the fries with the remaining quarter cup of Parmesan and season with salt to serve.

 

MyRecipes.com-Garlic Fries

FoodNetwork.com-Oven Baked Parmesan French Fries

 

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1 comment - What do you think?
Posted by mark - May 31, 2017 at 6:13 pm

Categories: Prime Pairings   Tags: , , , , , , , , , , , ,

Where can I find a corned beef roast (not brisket)?

At the Memorial golf tournament in Dublin Ohio – at the VIP pavillion on Saturday they prepare roast corned beef which is similar to prime rib. I’d like to do one for Thanksgiving instead of turkey.

one of us is confused ,corned beef is a cured brisket.and I cant think of a way that you could cook it and make it come out like prime rib.
Ive been cooking both corned beef brisket and brisket for years ,so im pretty sure I know what I’m talking about.
depending on the store you buy your meat at.you will usually find the briskets and the corned beef together.
At my super market the have what is called a whole brisket.It is fat on one end and gets smaller at the other,the small flat end is what is popularly used to cure into corned beef,sometimes you can find the other end cured also.
anyway the large end is usually roasted as is or barbecued.
I roast a whole brisket at times with really good results,Its tender and juicy.
of course there is always the possibility that it is a specialty cut of meat that someone corned (cured) but it wouldn’t look anything like a prime rib, its flesh would be pink like ham.
So maybe you could call whoever did the dinner and ask.
wish I could be of more help.
peace ><>

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Posted by mark -  at 5:19 am

Categories: Prime Beef   Tags: , , , , , , , , ,

what quality pints should i look for in these foods in a working kitchen?

I am doing questions for my cooking qualification. What should I look for when checking the quality of these foods.

sliced bread

unsliced bread

fats/spreads/pastes

cooked meat/poultry

cooked fish

dairy products

salads/ vegetables/ fruit

sauce/ dressings / relishes

sliced bread – even slices, no squashed or ragged slices.

unsliced bread – uniform browning and texture of crust, no deflation between crust and crumb, uniform crumb with slight gluten stretch, good aroma.

fats/spreads/pastes – absence of rancid smell, not separated, smooth consistency.

cooked meat/poultry – poultry juices clear, surface void of pin feathers. Meat correct temperature, texture, color for stated oneness.

cooked fish – moist translucent flesh, absence of scales, coating if used should not be soggy.

dairy products – correct temperature for refrigerated dairy, absence of soured or turned smell.

salads/ vegetables/ fruit – proper temp, no evidence of browning or bruising, fresh appearence and aroma, no wilting. no dirt.

sauce/ dressings / relishes – proper temp, smooth textures, no seperation, fresh aromas, bright colors.

1 comment - What do you think?
Posted by mark - May 30, 2017 at 4:41 pm

Categories: Cooking Quality Meats   Tags:

Cooking a Beef and Acorn Squash Tagine : Adding Beef to a Tagine

Adding beef to a Tagine is easy with these tips, get expert advice on cooking recipes and Moroccan dishes in this free video.

Expert: Sheena McLeod
Contact: www.kitchenconnaisseur.com
Bio: Sheena McLeod, a dietitian and graduate of the University of Western Ontario, has an extensive background in menu planning, recipe development and quality standards.
Filmmaker: Melissa Schenk

Duration : 0:0:57

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Posted by mark -  at 3:58 am

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

2 girls ROCKIN OUT! watch in high quality

WATCH IN HIGH QUALITY
Featuring::
girls just wanna have fun: cindy lauper
pork and beans: weezer
distrubia: rihanna
best friend: toybox
pull shapes: the pipettes
aint no stressin: step up 2 soundtrack
control: metrostation
livandlex:)

WATCH AND ENJOY

Duration : 0:4:30

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Posted by mark - May 29, 2017 at 3:07 pm

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

I’m thinking of breaking veg…Advice?

I’ve been vegetarian for over the past two and a half years. I started out very convinced that it was the right thing to do, and I still think that vegetarianism is a very noble practice. I just don’t believe in it as strongly as I used to, so I’ve decided to go back to eating meat. I definitely won’t be eating as much meat as I used to –probably just when my family cooks quality meat, or for holiday meals– but I hope you understand my reasoning and respect my decision.

That being said, do you have any warnings or advice for when I begin to eat meat again? I’m sure I’ll need to go through a slow adjustment, to get used to consuming animal products again, but I appreciate any input you can give me.

stay away from red meat…..too much fat if your not careful!

37 comments - What do you think?
Posted by mark -  at 2:57 am

Categories: Cooking Quality Meats   Tags:

where can i find USDA certified prime beef?


Most USDA prime beef goes to restaurants. You could buy it from a restaurant or perhaps call a foodservice company but you might have to buy by the case.
A good specialty market or butcher should be able to special order from their supplier if the store doesn’t carry it. Call around and ask. It’s expensive but much better than USDA choice beef.

8 comments - What do you think?
Posted by mark - May 28, 2017 at 2:44 pm

Categories: Prime Beef   Tags:

Discover the Origin Recipe – Parma Ham wrapped pork fillet

For years we were looked down on by our European peers when it came to our interest in food – or lack of it. But that’s all changed and we are now a nation of foodies. The plethora of cookery books, acres of press coverage and TV programmes devoted to food and wine are all testament to this.

Sometimes, though, such a wide choice can be bewildering and this can result in consumers making disappointing and poor quality choices. This is when it can be helpful to have some guidance as to the source and quality of a product.

Discover the Origin has come to the rescue with four delicious recipes and wine matching ideas for you to bring the best of European cuisine in to your home. The five products used are guaranteed of their provenance and quality: the Protected Designation of Origin (PDO) for Parma Ham and Parmigiano-Reggiano cheese, AOC for Burgundy wines and DOC for Port and Douro Valley wines.

If you see these labels on any food or drinks, you can rest assured that you will be rewarded with excellent quality. The products are affordable luxuries which can be enjoyed in the confines of your own home, providing good, nutritious dishes, yet still seeming a little bit special.

Check out the ‘Discover the Origin’ vodcasts, presented by celebrity chefs who are supporting the campaign, to give you more inspiration in the kitchen.

For more information go to http://www.discovertheorigin.co.uk/

Duration : 0:4:51

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Posted by mark -  at 2:11 am

Categories: Quality Pork   Tags: , , , ,

what beef roast is the most tender without paying for prime rib or fillet mignon?

i did a boneless rib roast and it came out tough..

Please see this article for the best ways to tenderize a tough roast. This is geared towards novice cooks and people who have to buy meat on a budget. Additionally, the quality of meat has gone down:

http://www.associatedcontent.com/article/2030720/how_to_rescue_a_tough_roast_beef.html?cat=22

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Posted by mark - May 27, 2017 at 1:04 pm

Categories: Prime Beef   Tags: , , , , , , , ,

How to cook really tough meat.

Pork is used in this video, but, it could have been any tough (and cheap) meat. This is the easy way with very little work involved.

Duration : 1 min 57 sec

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Posted by mark - May 26, 2017 at 11:36 pm

Categories: Cooking Quality Meats   Tags:

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