Posts tagged "Cooking Quality Meats"

Great Prime rib in the bay area?

Have already tried House of prime rib and Broadway Prime.
Beef its whats for dinner!!!
Thanks for the advise.

Sundance Steak House in Palo Alto. It’s on El Camino, across the street from Stanford University.

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Posted by mark - May 14, 2017 at 9:12 am

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

Can Meat be a Health Hazard

Authors note: This article is intended for those who currently consume commercially raised meat (that includes chicken, fish, lamb, pork, beef…) and processed meat products.

Picture this: you are standing at the shelf of your local supermarket looking at the chickens and thinking “which one shall I buy?”. Does it really make a difference? You could buy two of those normal chickens for the same price as that free range organic one? In the following article I wish to outline some reasons as to why I recommend paying extra for a higher quality and ethical product.

Commercial Meat – a health hazard

Not all meat you buy is the same. Commercial meat production has sadly through greed and corruption turned a healthy product into a health hazard. Not to mention an animal welfare disgrace. This is far from an exaggeration. Commercial animals are kept in confined, cramped pens, given growth hormones to speed their delivery to the abattoir, antibiotics to stop the spread of disease from their conditions, and even fed products like genetically modified soy (mostly grown in Brazil at the expense of the Amazon rainforest) that given to humans in light of current research is very dangerous to health!

Antibiotics everywhere

Each year, in the U.S. alone farmers dump over 9 million pounds of antibiotics into the food and water supply of farm animals. This however is not intended to primarily fight or prevent disease but to fatten up livestock, which is sadly a side effect of the antibiotics (1). Grains (often contaminated with fungus or fungicides) are also used to fatten up livestock at the expense of the traditional and healthy grass feed.

Processed meats and cancer

A recent report from the Journal of the National Cancer Institute on the dangers of eating processed meats (including bacon, sausage, hot dogs, salami, ham, and smoked or cured meat) concluded that by adding 1 ounce of processed meat to your daily diet elevates your stomach cancer risks by as much as 38 %. The review looked at 40 years worth of studies on the relationship between these meats and stomach cancer (cited in www.mercola.com)

What about those dangerous saturated fats you ask?

Here are some “interesting” facts:

– Between 1910 and 1970: animal fat consumption decreased from 83% to 62%

– Butter consumption decreased from 18 pounds to 4 pounds per year

– Margarine, shortening and refined oils consumption increased 400%

– Today, CHD (Coronary Heart Disease) causes at least 40% of all U.S. deaths (2)

– The fatty acids found in arterial clogs are mostly unsaturated (74%) of which 41% are polyunsaturated (3)

Could nature has designed a product like breast milk with so many saturated fats like butyric, caproic, caprylic, capric, lauric, myristic, palmitic and stearic acids? Breast milk is the source of nourishment to ensure the growth, development and survival of children. Do you see the discrepancy in that? Unfortunately all the studies that point to saturated fat as the culprit put deadly man-made trans fatty acids in the mix.

To learn more on the truth of saturated fats and the real killer trans fatty acids I recommend you read my previous article “Fat facts: good guys or bad guys”. (2)

I hope this article has given you a strong enough reason to believe that paying extra as often as possible for a healthy, ethical, free range, hormone free and unprocessed meat product is really worth it.

Finally check out this short cartoon parody based on the Matrix Movies to see the truth behind commercial meat production: www.meatrix.com.

Your 3D Coach

Craig Burton

References

1 Wolcott, W. The metabolic typing diet, 2000, Broadway books.

2 Burton , C., Fat Facts – Good Guys or Bad Guys?, www.3dpts.com

3 Lancet, 1994, 344:1195

Craig Burton
http://www.articlesbase.com/health-articles/can-meat-be-a-health-hazard-211009.html

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Posted by mark - May 13, 2017 at 8:40 pm

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

Can’t think of any meals for the week?

Maybe a few of you have some suggestions because i always come home from the store with the same things. I’m not too picky, as long as the dish has a good amount of meat in it. And i don’t mind cooking meals that are worth the quality. Any suggestions?

Here are some things I have cooked in the last couple weeks
maybe it will give you an idea.

grilled pork chops, grilled zucchini with onions,
minute steaks, egg plant au gratin
baked orange roughy, fried potatoes, aspargus
homemade chicken pot pie
chinese cheeseburgers
smoked sausage
mexican layer dip (its a meal)

This is so good, I use broccoli instead of mixed vege.

CHICKEN POT PIE

1 can veg-all mixed vegetables
1 can cream of potato soup
1 can cream chicken soup
1/2 cup milk
1 or 2 large chicken breast cut into chunks
salt and pepper to taste
2 9-inch deep dish unbaked pie crust

Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.

Bake on a cookie sheet at 375 degrees for 45 minutes

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Posted by mark - May 7, 2017 at 12:50 pm

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

Korean grilled pork belly BBQ (“samgyeopsal”)

How to make this popular BBQ dish – the full recipe is on my website http://www.maangchi.com/recipe/samgyeopsal-gui

Duration : 0:10:44

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Posted by mark - May 1, 2017 at 4:49 am

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

High Quality Pork and Beans

I thought that I’d test out my new HD Camcorder with drums to see what it sounds like. Tell me what ya think..

Duration : 0:2:17

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Posted by mark - April 30, 2017 at 3:48 am

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

Prepare A Prime Rib Roast

If you are looking for a meal that will impress but won’t cause you too much stress. This article talks about preparing a prime rib roast. There are some additional links at the end that will help.

How To Prepare A Prime Rib Roast

 

Prime Rib Roast, Holiday Meals

Three Tips For Cooking A Prime Rib Roast

 

I don’t know about you, but a good prime rib is hard to beat. You can eat a prime rib roast anytime of year, either as the main meat for the holidays or part of a weekly meal. Still for many people, cooking a prime rib roast can be a little intimidating, especially when you are cooking for others. Still we are offering you some simple tips to help make your prime rib meal less stressful.

 

A nice prime rib roast alone can make the meal. This means that you really don’t have to get too fancy with your sides. A green bean casserole, mashed or even scalloped potatoes, creamed spinach plus a bowl of buttered dinner rolls will do the trick. The prime rib will make some nice au jus which if you have some horseradish you will be set.

 

So here are out Top Three Tips For a Great Prime Rib Roast Meal

 

Tip #1 For Great Prime Rib Roast – Know Your Butcher

 

Look around your area and find a butcher who will work with you and help you out. A great butcher can make your life so much easier. Check with your butcher in advance and he will let you know when is the best day of the week to order or pick up your prime rib. You should plan on 1/2 to 3/4 pound per person. A bone in is going to offer the best flavor. In many cases, the butcher will offer to prep the prime rib roast for you. This means that your new butcher friend should trim your roast, leaving about one inch of fat and tie it for you.

 

Tip #2 For Great Prime Rib Roast – Give Your Prime Rib Roast A Rub

 

You can go with a simple salt and pepper rub or you can get a little fancier with some additional seasonings that will make the skin crispy and delicious. Adding the rub a least two hours in advance is sufficent but if you really want to get the flavor into the meat apply the rub the night before.

 

I would recommend rubbing the roast with a generous coating of olive oil all over the roast. Here are some different rub combinations:

 

  1. A classic salt and pepper rub will make a nicer crust if you use Kosher Salt instead of regular salt. All you need is a mixture of 1/4 cup of both black pepper and kosher salt.
  2. Mix black pepper, kosher salt and light brown sugar 2 tablespoons cup each along with 1 tablespoon of both dried oregano and either smoked or sweet paprika
  3. Take 2 large garlic cloves and mince them. Add 2 tablespoons Herbes De Provence along with 2 tablespoons of both black pepper and kosher salt.
  4. This mixture adds the taste of 2 lemons plus a tablespoon of dry mustard. Mix with 2 teaspoons of fresh thyme, if available, or 1 tablespoon of dried thyme along with the standard 2 tablespoons of black pepper and kosher salt.
  5. Our final mixture has 2 large minced cloves of garlic, 2 tablespoons of fresh rosemary and then, you guessed it, 2 tablespoons of black pepper and kosher salt.

 

I prefer to season in advance and put the seasoned prime rib roast in the refrigerator, uncovered, overnight. Before cooking, allow the prime rib roast to rise to room temperature.

 

Tip #3 For Great Prime Rib Roast – Serve No Prime Rib Roast Before It Reaches The Right Temperature

 

When you are cooking a prime rib roast a digital mean thermometer and preheating the oven are your best friends.

 

Preheat the over to 450F and maintain that temperature for 30 minutes before putting the roast in the oven.

 

Place the roast in a pan with the bone side down. You can use a high sided pan.

 

Cook the roast at 450F for 15 minutes then reduce the temperature to 325F. Cook until the digital meat thermometer reaches 110F. Allow 15 minutes per pound of cooking time. Once the roast reaches 110F, remove the roast and allow it to sit for 20 minutes. This should raise the internal temperature to 130F. Snip the tied bones and serve.

 

 

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Prime Rib Dinner – Best Sides For A Prime Rib Roast

 

All Recipes – Beef Au Jus

 

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Posted by mark - April 29, 2017 at 3:55 pm

Categories: Cooking Quality Meats, Prime Beef   Tags: , , , , , ,

Are rib-eye steaks and prime rib the exact same beef, but simply cut, cooked, and served differently?

I wanted to make prime-rib at home for one or two people, but did not want to make a whole prime rib. It’s just too much food and I don’t want it to be leftover. Someone told me I could get a really big rib-eye steak and bake it at 400 for 20 minutes, then lower the heat to 200 until the meat was 120 F inside, and it would be pink and perfect just like a prime rib and that it was the same meat.

I have a hard time believing this but I don’t actually have any idea if it’s true or not.

Can anyone confirm or deny this for me?

thanks
Kevin
Wow. Talk about fast response. Yahoo won’t let me pick an answer yet, and I’ll probably have to flip a coin w/ all these good ones, but I’m looking forward to french dip sandwiches, prime rib at home w/ horseradish and au jus, and also, hitting it with some cold mesquite smoke (far end of the smoker – small fire) for a touch of outdoor flavor. This is going to be wonderful. I love prime rib but didn’t know it was feasible to make a small amount at home for a reasonable price.

Ribeye and Prime Rib are from the same cut of meat… if you are wanting to do a small prime rib (boneless) then just ask butcher at most grocery stores to cut you a 2-3 lb boneless Prime Rib. Most will do it no problem,and they will usually tie up the roast as to not get mis shaped. Ribeye, although from the same loin, is usually cut from the fat cap end, meaning it is more marbled than what you may fine in a prime rib. That or just do a whole prime rib, use the left overs, for beef stew, stroganoff, endless options there:) Good luck,

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Posted by mark - April 27, 2017 at 1:21 am

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

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: , , , , , , , , ,

Zesty Chicken Enchilada Spaghetti

 

If you love traditional chicken spaghetti, but feel that it finds it way on your kitchen table just a little two often, then here is a recipe just for you. With this simple zesty chicken enchilada spaghetti recipe this Mexican cuisine twist on an old Italian favorite is sure to be a hit with your family. Also stop by and take a look at our Prime Pairings to find some delicious side dishes to pair with your favorite recipes.

 

Chicken Enchilada Spaghetti

 

Zesty Chicken Enchilada Spaghetti

Zesty Chicken Enchilada Spaghetti

 

 

Ingredients:

Half a pound of spaghetti
One Tbsp of olive oil
Half of a chopped onion
A quarter teaspoon of salt
A quarter teaspoon of pepper
Two minced cloves of garlic
One teaspoon of cumin
A half teaspoon of chili powder
A half teaspoon smoked paprika
Just a pinch of  some cayenne pepper
Two good sized cooked and shredded boneless and skinless chicken breasts
One ten ounce can red enchilada sauce
Three quarter cup of grated sharp cheddar
Some fresh cilantro

 

 

Directions:

First start cooking your pasta a large pot according to package directions. When it is cooked drain the pasta and set it aside.

After getting the pasta started add some oil to a large skillet set it over a medium heat. Then add your onion, salt and pepper and let the onions sweat, stirring occasionally, until they have softened. Should only take about five minutes. Now stir in the garlic, paprika, chili powder, cumin, and cayenne. Cook it for only a minute or so, making sure to stir constantly. You’ll want to cook it just enough until you can smell the garlic and your spices are nice and toasted.  Then add the enchilada sauce and chicken, mix it in well. Reduce your heat to low, then add the pasta to your skillet. Use some tongs to toss until pasta is coated with the sauce. Take your pan off of the heat and add some of the sharp cheddar and continue to toss until it is melted and mixed well. Garnish with cilantro before serving, if desired.

 

You may also like:

 

AllRecipes.com-Quick and Easy Green Chile Chicken Enchilada Casserole

Food.com-Chicken Enchilada Soup

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Posted by Laura - April 13, 2017 at 10:00 pm

Categories: Grade A Poultry   Tags: , , , , , , , , , , , ,

demo cooking show webisode 01

Welcome to demo, my cooking show. In this episode, I’ll be making;

Parpadelle Pasta in a Mascarpone Rosemary Cream Sauce with Cornish Game Hen meat, Yellow Squash and Zucchini

Hope you enjoy it!

For more information, recipes, and higher quality versions of my shows, please visit my site;

http://www.chefjasoncasey.com/

Duration : 0:6:37

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Posted by mark - April 12, 2017 at 8:09 am

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

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