Posts tagged "cooking"

Betty’s Creamy Horseradish Sauce for Beef

In this video, Betty demonstrates how to make a luscious Horseradish Sauce. This is a great combination of mayonnaise, sour cream, lemon rind, and grated horseradish. This wonderful sauce is quite versatile, and you can use it in many ways!

Ingredients:

½ cup mayonnaise
½ cup sour cream
1 teaspoon grated lemon rind
1/8 to 1/4 cup grated horseradish (I used the jarred variety, and I only used 1/8 cup; it’s up to your taste. Don’t use the creamy style, because it is not strong enough.)

In a small bowl, combine ½ cup mayonnaise, ½ cup sour cream, 1 teaspoon grated lemon rind, and 1/8 to 1/4 cup grated horseradish. Stir until well combined. Pour into a small serving dish, and provide a serving spoon. I serve this with roast beef, prime rib, and steak. It is also a great spread for roast beef sandwiches, plus you can use it with anything that is enhanced by horseradish flavor. I will be uploading the beef that this sauce was made to accompany tomorrow! I hope you like it! –Betty 

Duration : 0:5:5

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Posted by mark - June 11, 2017 at 7:33 am

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

Cumbrae’s Great Alternative Grilling Steaks, Part 3

GREAT ALTERNATIVE GRILLING STEAKS

In this video, Cumbrae’s owner Stephen Alexander gives you the insight into the relatively unexplored world of alternative grilling steaks. We explore the part of the animal the cuts come from, how to best prepare them and how to ask for and select the best one for your individual palate.

These alternative grilling steaks are important to Cumbrae’s nose-to-tail eating philosophy and sustainable farming practices. Not to mention, they are also great value at half the price of premium cuts and are a great way to serve steak at a big summer BBQ. Enjoy!

The Cumbrae’s tradition of farm-to-fork quality started over a decade ago when third-generation butcher Stephen Alexander first brought Cumbrae Farms’ naturally raised meats to Toronto’s food connoisseurs.

Cumbrae’s has become Toronto’s meeting place for people who love to buy, prepare and eat great food. For leading chefs, ardent connoisseurs and families who value quality, Cumbrae’s enthusiastic staff set the standard for personal service, great cooking advice and true enjoyment of food.

Read more about Cumbraes farm-to-fork philosophy at www.cumbraes.com

Created by Neil Mills and Stephen Alexander

Duration : 0:7:25

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Posted by mark - June 7, 2017 at 2:18 am

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

What Is The Best Way To Season A Prime Rib Of Beef?

If you are one of those people who are asking “What is the best way to season a prime rib of beef?” then here are a few choices. These are great examples to pair with your favorite vegetables. Remember to check back for more recipes.

 

Crawford Farm Meats Ect.-Classic Roast Prime Rib of Beef au Jus

 

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

Total Prep and Cook Time: 3 hours 10 minutes

What You’ll Need:

One beef rib roast, standing (about four to seven ribs))
Fresh ground black pepper to taste
Large grain salt (kosher salt) about one half tsp per bone
Half tbsp of softened butter per rib
Roasting pan (large) with no less than three inch sides
Two tbsp of flour
One quart of beef broth (keep cold)

What To Do:

Take prime rib from fridge and put in pan. You will not need a rack because the rib bones make a natural one. Rub the whole surface of the roast with the butter, and then coat it evenly with you salt and black pepper.

Leave your prime rib at room temperature for two hours. Preheat oven to four-hundred and fifty degrees F. When oven is hot, put in roast and cook it for twenty minutes to sear outside of roast. After twenty minutes turn down oven to three-hundred twenty-five degrees F. Roast until desired internal temperature is reached (see the guide below). Medium-rare will take about fifteen minutes per pound.

Transfer in large platter, and let rib rest, loosely cover it with foil for thirty minutes before serving. If you cut into meat too early it will cause a loss of juice.

To Make Your “Au Jus” Sauce:

While rib is resting, pour off all but two Tbsp of the fat from pan and  then place on your stove top over med heat. Add some flour and cook, stir for five minutes to form roux. Pour in beef broth and whisk into roux. Scrape all caramelized drippings from bottom of the pan.

Turn heat to high, cook sauce for ten minutes until reduced and thickened slightly (will not be heavy sauce). Adjust seasoning as needed. Then strain and serve with the prime rib.

Internal Temperature Guide:

These are the temps to remove the beef, and not the final temp. Roast will continue to cook after it’s removed.

Rare: remove @ 110 degrees F. (final temp about 120)

Medium-Rare: remove @ 120 degrees F. (final temp about 130)

Medium: remove @ 130 degrees F. (final temp about 140)

 

About.com-Classic Roast Prime Rib of Beef au Jus

 

 

 

FoodNetwork.com-Foolproof Standing Rib Roast

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

What Is The Best Way To Season A Prime Rib Of Beef?-Crawford Farm Meats Ect.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Posted by mark - June 5, 2017 at 12:03 am

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

Luke Ng’s VN 05c-Soft rice noodle soup with pork

Luke reaches the beautiful beaches of the east coast, stopping in to visit relatives in Phan Thiet.
For more infor, visit www.sbs.com.au —(Sorry about the quality of this video)

Duration : 0:7:17

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Posted by mark - June 2, 2017 at 9:16 am

Categories: Quality Pork   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 - May 30, 2017 at 3:58 am

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

Team4orce X Eat to Grow-Bison Burgers

Our cooking video blogs are a collaboration between food connoisseurs and mighty purveyors of protein, EAT TO GROW and us here at Team4orce. We knew if we were going to cover meal preparation and quality food, as well as, fast and healthy recipes we would need to team up with the best in the business when it came to food.

We’d like to give a huge shout out to visionary and friend Jay McMichael for being patient w/us here through our growing pains and for believing in what we do by helping us here at Team4orce deliver some quality cooking info to all our folks out there reading this and hopefully eating this!!!!

Our friends at Eat To Grow have some of the highest quality product (chicken, fish and various cuts of lean beef along w/an impressive bison burger) we have tasted. Eat To Grow says it best with their slogan, “Performance food delivered.”

We’d like to emphasize that the food that you buy and cook can make your diet or break it. The quality and choice of food is your foundation when it comes to your health.

Eat to Grow has taken this basic concept and has delivered a concise menu of various protein sources that allows the consumer to indulge in quality products at a competitive price.

– Your cuts and quality of meats are undeniably important

– You want to most meat, fish or poultry for your dollar

– You want quick and easy access and delivery of your product

Duration : 0:2:52

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Posted by mark - May 23, 2017 at 6:00 am

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

Luigi Fails At Cooking

NOTICE! All media and characters belong to their respective owners. this video is for entertainment purposes only. Luigi wants to cook a tasty meal, but how can you do it without quality meat, skill and good luck? The answer: YOU CAN’T.

Duration : 0:3:19

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Posted by mark - May 21, 2017 at 4:05 pm

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

Weird foods: eating de-composing walrus – Cooking in the Dangerzone – Explore – BBC

It’s well known that Stefan Gates has a strong stomach, but will he really eat 1 year old decomposing Walrus meat? From Cooking in the Danger Zone from the BBC. Watch more high quality videos from YouTube channel Explore with BBC Worldwide here: http://www.youtube.com/BBCExplore

Duration : 0:3:1

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Posted by mark - May 20, 2017 at 3:11 pm

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

Grillin’ a Pork Roast

Grillin a pork roast with indirect heat.
First, video will continue to improve quality.

Duration : 0:9:47

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Posted by mark - May 18, 2017 at 1:26 am

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Beef Tenderloin Recipes

Beef tenderloin recipes do not have to be complicated. Today’s recipe calls for just a few simple ingredients and it will rival any steak on any restaurant menu.

Let’s go over a few tips about steak cuts and beef tenderloin. The USDA top three grades of beef are prime, choice and select. Only about 2-3 percent of the beef sold in the U.S. is prime, which also has the most marbling.

What is marbling? When choosing your steaks, pay close attention to the marbling. Marbling is the little flakes of fat within the muscle. When steaks are cooked at a high temperature, the marbling melts, creating a tender, juicy steak. The more marbling a steak has, the better it will taste.

The beef tenderloin is a non weight-bearing muscle, which receives very little exercise and is why it’s so tender. There is only 4-6 pounds of beef tenderloin per steer, which is another reason it’s so expensive.

Beef Tenderloin with Marsala and Shallot Pan Jus

2 beef tenderloin steaks
Sea salt
Fresh cracked pepper

Sauce:
1/2 cup water
1 teaspoon tomato paste
1/4 cup Marsala wine
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce

To finish:
1 small shallot, minced and set aside
1 tablespoon butter, set aside

Mix sauce ingredients (except for shallot and butter) in a bowl and set aside.

Preheat pan on high. Add 2 tablespoons extra virgin olive oil. Add steaks and lower heat to medium. Turn steaks after 3-5 minutes. To sear edges, set steaks on their side. Check doneness of the other side after 3-5 minutes. The steaks will continue to cook once you remove them — a term known as carry-over cooking.

Remove steaks, and using the same pan, add diced shallots to pan. Scrape the meat off the bottom of the pan. Add sauce mix and turn pan back to high. Cook until it has reduced by half. Next, finish the sauce and add 1 tablespoon of butter to the sauce. This will help thicken it a bit more and give the sauce a nice shine.

Serve on top homemade french fries and top steak with your homemade sauce. When I served this steak for our neighbors, they said they could have practically cut it with their finger.

Enjoy!

Duration : 0:3:17

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Posted by mark - May 17, 2017 at 12:56 pm

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

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