beef recipes: Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times. Beef is a source of high-quality protein and nutrients.
If you’re looking for a unique and delicious way to start your day, then you need to try black pudding (blood sausage). This traditional British dish is made with pork blood and oatmeal, and it has a flavor that is unlike anything else. In this article, we will discuss the history of black pudding and show you how to make it at home. We’ll also share some recipes so that you can enjoy this dish year-round.
Black pudding is a dish that has been around for centuries. It was originally created by the Celts, and it was later adopted by the British. This sausage-like food is made with pork blood and oatmeal, and it has a rich and earthy flavor. Black pudding can be enjoyed on its own, or you can add it to your favorite recipes.
If you’re interested in making your own black pudding, here are a few recipes to get you started:
Black Pudding with Apples and Bacon: This dish is made with bacon, apples, and black pudding. It’s a great way to enjoy the flavors of autumn.
Pork and Black Pudding Stew: This stew is made with pork, black pudding, and root vegetables. It’s the perfect dish for a cold winter night.
Black Pudding Frittata: This frittata is made with eggs, black pudding, and cheese. It’s a great way to use up any leftovers in your refrigerator.
Black pudding is a delicious treat that you won’t want to miss out on. Whether you’re looking for a quick snack or an elaborate meal, there’s something here for everyone. We hope this article has given you some inspiration when it comes time to cook up your next batch of black pudding!
Black Pudding Recipe
Black Pudding (Blood Sausage)
This traditional British dish is made with pork blood and oatmeal, and it has a flavor that is unlike anything else.
Preheat oven to 375 degrees F (190 degrees C). Grease a 3 quart baking dish.
In a large bowl, mix together the ground pork, bread crumbs, salt, pepper and cinnamon. Add corn syrup and vinegar; mix well. Stir in water until thoroughly combined.
Sprinkle with sage leaves. Add beef broth and red wine; mix together. Pour into the prepared baking dish and sprinkle diced bacon on top.
Bake in a preheated oven for 60 minutes, or until center is firm when pressed lightly. Cool in pan before slicing to serve warm or at room temperature, accompanied by a dollop of English mustard or your favorite chutney. Enjoy!
This black pudding recipe is adapted from one that I found on the BBC Good Food website. If you’re looking for a delicious and hearty dish to add to your next meal, then I highly recommend giving this black pudding recipe a try! Trust me, you won’t regret it!
Eating liverwurst is usually an acquired taste. A spreadable sausage, liverwurst is made from a mixture of organ meat like pig and calves liver and assorted spices.
High in protein and a rich source of fat soluble vitamins and minerals, liverwurst has a fan following throughout Europe, but particularly in Germany.
So what do you do with this “exotic” sausage delicacy?
You can:
Use it as a sandwich spread like a pâté. If you’re a liver and onions fan, then you can pan fry it also with onions. Top some slices with your favorite spreadable cheese.
Use it as an ingredient in soups and stews. Or use it as a dip, mixing it with mayonnaise and seasonings of your choice. Liverwurst is not for everyone, particularly if you have an aversion to eating organ meat.
However, if you do not, then try one of our favorite sandwiches – L.L.T. – liverwurst, lettuce, onion and tomato on pumpernickel bread spread with mayonnaise…delish!
Or toodle down memory lane via the children’s classic, A Wrinkle in Time, where Mrs. Murray’s son makes her a liverwurst sandwich.
As a young child, our single parent mom used to give us liverwurst sandwiches on a regular basis because liverwurst was a very affordable food item.
Here’s an idea –
Since most Oktoberfest celebrations are cancelled this year because of Covid-19, celebrate at home with some liverwurst specials and imported german beers. Prost! (translates “Cheers” in German)
Football food should be cheesy, delicious and fit for a crowd. But sometimes you want to mix in some healthy game day food that is delicious and budget friendly.
Here’s is list of my favorite foods for game day. They are all easy to make and under 30 minutes if you work fast and great for a crowd.
Tostadas also known as toasted tortillas are typically deep fried. This Shrimp Tostadas recipe calls for a lot less oil which makes it a little healthier. But has just enough to get that same golden crispiness. We are going to top these bad boys with adobo-marinated shrimp and a refreshing bean salad.
Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.
Black Bean Chicken Nachos: These aren’t the nachos from your local watering-hole. Our version loaded with black bean and sweet potato chili making for a hearty, nacho you’ll actually feel good about eating for dinner, top toasted flour tortillas with melted cheddar cheese, cilantro, and sliced radishes for a fresh, peppery-crunch.
Taquitos are a traditional Mexican dish consisting of rolled-up tortillas filled with meat, cheese, or veggies. They are then fried until crunchy. Here, we fill flour tortillas with pulled pork and then oven-fry them to get that satisfying crunch in each bite. The Taquitos are served with tomatoey-taco spiced dipping sauce, sour cream, and fresh cilantro.
Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo. Now that sounds good, and the best part is that it’s kid friendly, dairy free, one pot, healthy meal that’s simple to make.
Garlic Steak Banh Mi sandwiches are a staple in Vietnamese street food culture. This sandwich is stacked with meat—typically pork—pickled veggies, and fresh herbs. I’ve decided to change it up a little and use steak.
These crispy spinach curry rolls are India’s answer to burritos. A typically spicy Curry Rolls is rolled into roti, an Indian flatbread, and then fried until crisp. This version uses a heady combination of gingered, curried chickpeas and spinach as the filling acts as a stand in for paneer. An Indian cheese, and adds a bit of creamy, ooey gooey richness to the dish. On the side, there’s a sweet apricot chutney for dipping.
Salsa Verde Veggie Enchiladas recipe: This Salsa Verde Veggie Enchiladas recipe is a perfect healthy meal for the family. The green enchilada sauce uses just three ingredients chopped fresh tomatillos, vegetable broth, and corn tortillas.
This recipe comes together in one skillet under 30 minutes, salmon fajitas are a summer weekend game-changer. Onions and green bell peppers are sautéed with Mexican chili spice. Slightly charred veggies and tender, the salmon is seasoned and pan-seared until just cooked through “yum.” It’s served with a cabbage slaw tossed in a sour cream and lime dressing.
What happens when you combine BBQ sauce, wild US gulf shrimp, and dough– you get an amazing transformation– BBQ Shrimp Pizza. We know it’s a combo you may not normally consider, but, man, it is good and you will love it.
I am such a huge sucker for lettuce wraps. They are so low in carbs always a plus. Lettuce wrap are the easiest, quickest meal you could ever make.
And if you have a little skill in the kitchen, you could even get this on the dinner table in less than 15 minutes. And finally what makes Lettuce wraps so amazing they are budget-friendly and you can easily double or triple the recipe as needed. What more could you ask for?
Korean Steak Lettuce Cups recipe
Korean Steak recipe inspired by bulgogi, literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler. The closest we could get to an open fire!) for concentrated flavor and char. Jasmine rice sauteed in ginger and sesame oil for a lightly fragrant base. Add crisp lettuce acts as a cooling vehicle for a fiery dish.
Thai Shrimp Lettuce Wrap Recipe: Lettuce wraps are a healthy meal leaving you full without any of the heaviness! Inspired by the perfectly balanced flavors of Thai cuisine, the addictive sauce is sweet, salty, and tart, and coats tender medium shrimp.
Vietnamese Fish Lettuce Wraps: Tasty lettuce wraps are a great compliment for big, bold flavors. In this recipe you use tender, flaky, cod fish for the filling, and to spice it up with a little curry spice blend. The fish sauce, lime juice, sugar, water, and chili garlic sauce makes the ideal drizzling for this dish. To finish it, add cilantro, and fried shallots for an energetic meal that lets everyone choose their flavors.
Spicy Turkey Lettuce Wraps with Pickled Cucumber Salad
Everyone loves a good lettuce wrap, and this Turkey Lettuce Wraps is tasty and healthy. Ground turkey is sautéed with onions, garlic, serrano chili, and just a tiny drizzle of tamari.
Garlic-Tamari Grilled Steak with Sesame Potatoes & Snow Peas: A tasty garlic and tamari marinade penetrates a juicy steak, with a caramelized flavor boost from a fire hot grill.
The accompanying potato salad combines russet potatoes, thin, crunchy strips of steamed snow peas, scallions, with toasted sesame seeds.
The key to this meal is tamari sauce, a Japanese sauce made of fermented soybeans. It is thicker and has a more balanced flavor than Chinese soy sauce. Making it a good choice for a dipping sauce and marinade. Tamari is often made without wheat, while soy sauce usually contains wheat.
Step one is to Marinate steaks:
We start of with grating 2 large garlic cloves. In a small baking dish, whisk together garlic and all but 1 teaspoon tamari. Take a meat mallet and pound steaks to an even thickness if necessary, add to marinade and turn to coat, poking steaks with a fork a few times on both sides to help it absorb. Make sure to marinate the steak at room temperature.
Cooking your potatoes:
Scrub potatoes, then cut into 1-inch pieces (no need to peel); place in a medium pot with 2 teaspoons salt. Add cold water to cover by 1-inch. Cover, bring to a boil, then cook, uncovered, until potatoes are just tender, 6-8 minutes. Drain well.
Time to steam the snow peas:
Trim stem ends from snow peas, then thinly slice lengthwise. Return potatoes to pot and cook over medium-high to remove moisture, stirring gently, about 1 minute. Remove from heat, then immediately place snow peas on top to steam. Set aside. Trim ends from scallions, then thinly slice on an angle.
Its very important to heat the grill pan over high and lightly brush grates with oil. Make sure to marinade the Grill steaks, by occasionally brushing with marinade, until browned and caramelized on the outside and pink in the middle, 3-4 minutes per side for medium-rare. Transfer it to your cutting board and allow to rest for 5 minutes.
Making the potato salad:
In a large bowl, whisk rice vinegar, remaining tamari, 3 tablespoons oil, 1⁄4 teaspoon sugar, 3⁄4 teaspoon salt, and a few generous grinds pepper. Add potatoes, snow peas, and scallions to dressing and gently toss.
Finishing off the dish:
Place sesame seeds in small skillet and toast on medium-high heat, stirring constantly, until golden brown and fragrant, about 3 minutes. Stir into potato salad and season to taste with salt and pepper. Serve steak topped with any accumulated juices from cutting board, and with potato salad alongside.
What is TAMARI
In ancient times, tamari was considered simply a dark liquid that pooled on the surface of fermenting miso. Although tamari dates back to eighth-century Japan, it, in fact, may have originated in China, B.C. By 1290, the first commercial tamari shop was established in Japan.
Over time, central Japan became the primary place for the development of tamari. Because of its ideal climate, choice soybeans, and high-quality water. This was the birth of Japan’s small tamari soy sauce industry. Which survives today in the Aichi, Mie, and Gifu districts in the Tokai region of central Japan.
HEALTH BENEFITS OF TAMARI
Miso Tamari is a fermented soy food, so it shares many of miso’s medicinal and nutritional properties. While avoiding the issues with unfermented soy foods. Scientists have given particular notice to the high concentration of “brown pigment” in tamari. Because it contains a strong anti-oxidant and anti-cancer properties. Tamari is said to aid in the digestion of grains and vegetables while being rich in several minerals. Tamari does not contain wheat and is an excellent seasoning for those on a wheat free diet.
Many health promoting qualities of fermented soy foods are due to the soybean content. Tamari is often considered the most healthy variety of soy sauce. Tamari is a flavorful substitute for salt in all types of cooking.
Garlic-Tamari Grilled Steak with Sesame Potatoes & Snow Peas
A tasty garlic and tamari marinade penetrates a juicy steak, with a caramelized flavor boost from a fire hot grill. The accompanying potato salad combines russet potatoes, thin, crunchy strips of steamed snow peas, scallions, with toasted sesame seeds.
Marinate steaks: Finely grate 2 large garlic cloves. In a small baking dish, whisk together garlic and all but 1 teaspoon tamari (save rest for step 5). Pound steaks to an even thickness if necessary, add to marinade and turn to coat, poking steaks with a fork a few times on both sides to help it absorb. Set aside at room temperature to marinate.
Cook potatoes: Scrub potatoes, then cut into 1-inch pieces (no need to peel); place in a medium pot with 2 teaspoons salt. Add cold water to cover by 1-inch. Cover, bring to a boil, then cook, uncovered, until potatoes are just tender, 6-8 minutes. Drain well.
Steam snow peas: Trim stem ends from snow peas, then thinly slice lengthwise. Return potatoes to pot and cook over medium-high to remove moisture, stirring gently, about 1 minute. Remove from heat, then immediately place snow peas on top to steam. Set aside. Trim ends from scallions, then thinly slice on an angle (about 1⁄2 cup).
Cook steaks: Heat a grill or grill pan over high and lightly brush grates with oil. Grill steaks, occasionally brushing with marinade, until browned and caramelized on the outside and pink in the middle, 3-4 minutes per side for medium-rare. Transfer to cutting board; allow to rest for 5 minutes.
Dress potato salad: In a large bowl, whisk rice vinegar, remaining tamari, 3 tablespoons oil, 1⁄4 teaspoon sugar, 3⁄4 teaspoon salt, and a few generous grinds pepper. Add potatoes, snow peas, and scallions to dressing and gently toss.
Toast sesame & serve: Place sesame seeds in small skillet and toast on medium-high heat, stirring constantly, until golden brown and fragrant, about 3 minutes. Stir into potato salad and season to taste with salt and pepper. Serve steak topped with any accumulated juices from cutting board, and with potato salad alongside. Enjoy!
Summer Tacos: Everyone loves Taco Tuesday it started out as another food trend but now its a staple in american culture. Tacos aren’t going anywhere. With such a grand selection and options like fish, beef, pork, chicken and vegan tacos. There is enough variation that your taste buds will never be bored.
Carne Asada Tacos and Petite Sirah
Carne Asada Tacos: One of my favorite things to make are tacos. First there are so many different kinds, fish, pork, shrimp vegan and beef. And beef is what we are going to make today. This 20-minute recipe is simple to prepare and delicious. Juicy beef strips are coated in taco seasoning, then quickly seared. Beef makes the perfect filling for warm flour tortillas. Finished off with tomato salsa, a dollop of sour cream, and a squeeze of lime. A crisp salad rounds out the plate. And you have the perfect summer meal. View Recipe
BBQ Pork Tenderloin Tacos
Now this is going to be a tasty fun meal to make. Asian BBQ Pork tenderloin tacos with a little apple slaw and sriracha mayo. Now that sounds good, and the best part is that it’s kid friendly, dairy free, one pot, healthy meal that’s simple to make. View Recipe
Pulled Pork Carnita Soft Tacos
Taco Tuesday is a thing, but why wait until Tuesdays when you can have tacos TODAY! This recipe is all about that super tender pulled pork piled high over soft flour tortillas. We add a few dollops of guacamole, tasty cabbage slaw, and finely sliced radishes make the perfect bite. And you can achieve all this in less than 30 minutes. View Recipe
Chile Spiced Fish Tacos with with Corn-Poblano Sauté
Chile-Spiced Fish Tacos with Corn-Poblano Sauté: Easy fish tacos, can be a one-way ticket to a summer paradise. We’re thinking amazing sunsets over the Pacific ocean after a long day in the surf. Sound like a place where you want to be? These chile-spiced fish tacos, are a great alternative to battered fish tacos. This recipe is coated in a dusting of Mexican chile powder and topped with fish tacos sauce, will take you there. The corn & poblano sauté with fresh cilantro is a festive side. View Recipe
Summertime Shrimp Tacos with Lime Crema
Shrimp Fajitas hmmmm are so good. The sound of fajitas sizzling in a skillet is the stuff of dreams. Especially when they’re shrimp fajitas! Sweet shrimp are delicious when loaded into a warm tortilla along with sautéed onions and poblano peppers. A tangy lime crema and fresh chopped cilantro complete the perfect bite. View Recipe
Plump gnocchi and ground beef get a delicious kick from Calabrian chile paste. A specialty ingredient from southern Italy known for its irresistibly sweet-hot flavor.
We’re finishing it all with a bit of mascarpone cheese, which balances out the heat and provides creamy texture.
Like many regional Italian dishes, there is considerable variation in gnocchi recipes as well as names across different regions.
For example, in Lombardy and Tuscany, “malfatti” (literally poorly made). It is made with ricotta, flour, spinach, with the occasional addition of herbs.
Tuscan “gnudi” are known for containing less flour. However, in other regions, some varieties are more flour-based. Such as the Campanian strangulaprievete, the Apulian cavatelli, the Sardinian malloreddus, and so on.
Like pasta, gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. Depending on the type of gnocchi and recipe used. Some gnocchi can be made from pieces of cooked polenta or semolina. Which are spread out to dry, and then layered with cheese and butter and finished in the oven.
Gnocchi
Plump gnocchi and ground beef get a delicious kick from Calabrian chile paste, a specialty ingredient from southern Italy known for its irresistibly sweet-hot flavor.
Prepare the ingredients: Heat a medium pot of salted water to boil. Wash and dry the zucchini; cut in half lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop.
Brown the zucchini: In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Transfer to a plate.
Cook the beef & make the sauce: In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the chopped garlic, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the beef is cooked through. Add the browned zucchini and 3/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat.
Cook the gnocchi: While the beef cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Drain thoroughly.
Finish & serve your dish: Add the cooked gnocchi and mascarpone to the pan of cooked beef and zucchini. Stir to thoroughly combine. Season with salt and pepper to taste. Enjoy!
Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.
It’s draped over the top of the meatballs and a bed of garlic mashed potatoes, making this a pretty perfect plate.
Swedish meatballs are actually not a Swedish recipe. Sweden has admitted its iconic meatballs actually originate from Turkey.
The country’s official Twitter account tweeted.“Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let’s stick to the facts!”
In turkey the dish is known as”köfte” minced meat pressed into a ball. Topped with gravy, is a popular dish around the world.
King Charles XII used food as a way to help boost the relationships between the two countries. Please follow me on Instagram and Pinterest.
Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes
Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.
Prep ingredients: finely chop 3 large garlic cloves. Peel potatoes and cut into 1-inch pieces. Bring a medium saucepan of salted water to a boil. Cover and keep warm on low heat.
Prep meatballs: In a medium bowl, combine panko, ⅓ of chopped garlic, 1 large egg, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 5 minutes for panko to absorb the egg. Add beef and knead or stir to combine. form mixture into 10 equal-sized meatballs.
Make sauce: In a small bowl, add 1½ cups water, beef broth concentrate, cherry preserves, 2 tablespoons of the vinegar, 1½ teaspoons of the cornstarch , 1½ teaspoons sugar and mix.
Make potatoes & peas: Return saucepan of water to a boil. Add potatoes and another ⅓ of the garlic and cook until tender, about 8 minutes. Add peas and cook for one more minute. Reserve 3 tablespoons cooking water, then drain and return potatoes, peas, and garlic to saucepan. Add butter and coarsely mash, adding reserved cooking water to loosen. Season with salt, cover to keep warm.
Brown meatballs: In a medium nonstick skillet, heat 1 tablespoon oil over medium-high Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes. Remove from heat.
Finish & serve: Stir remaining chopped garlic into skillet and cook over medium-high heat, 1 minute. Add sauce and season lightly with salt and pepper. Simmer, turning the meatballs in the sauce until sauce is glossy and meatballs are cooked through, 6–7 minutes. Spoon meatballs and gravy over mashed potatoes (reheat if necessary) and serve.
Korean Steak recipe inspired by bulgogi, literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler.
The closest we could get to an open fire!) for concentrated flavor and char. Jasmine rice sauteed in ginger and sesame oil for a lightly fragrant base. Add crisp lettuce acts as a cooling vehicle for a fiery dish.
How to make Korean Steak Lettuce Cups
Cook rice
It is always important to rinse rice, take a fine-mesh sieve and rinse the rice until water runs clear. Add to a small saucepan along with 1¼ cups of water. Don’t forget to add a pinch of salt and bring to a boil. Cover and cook on low heat until tender and water is absorbed it should take about 17 minutes.
Time To Marinate Steak
Peel and finely grate half of your ginger. Next trim the ends from your lettuce, then separate leaves. Take your lime and cut into wedges. In a large bowl, add tamari, mirin, chili garlic sauce, ¾ of the ginger, 1½ teaspoons of sesame oil, and don’t forget to add 1 tablespoon sugar. Add to marinade, and toss to coat. Set aside to marinate, about 15 minutes.
Time to sizzle up some steaks
Take a large skillet. I like to use an iron skillet and add one teaspoon of oil. Cook, turning once, until lightly charred, 3–4 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes. Resting is a very key step so don’t forget to do it.
Finish your rice
Heat 1 tablespoon of oil and ½ teaspoon of the sesame oil in a large nonstick skillet over medium-high. Add remaining grated ginger and cook until fragrant. Should take about 1 minute. Add rice and stir-fry to combine, should take 2 more minutes.
There is nothing better than a good sauce
Pour reserved marinade and any cooking juices from the skillet sheet into the reserved saucepan and bring to a boil. Cook until reduced to a thin syrup, 3–5 minutes.
Assemble & serve
Slice steak into strips. Set lettuce leaves on a platter and fill with rice and steak. Drizzle with sauce and serve with lime wedges for squeezing over.
Atkins Diet allows all types of fat and protein, including meat, fish, poultry, eggs, cheese, butter and oil. The Atkins Diet restricts carbohydrates like bread, pasta, fruit, milk, alcohol and starchy vegetables like potatoes, peas and corn.
Atkins Diet is broken up into about 27 percent protein, 5 percent carbohydrates and 68 percent fat. Federal dietary guidelines recommend a diet that is 10 to 15 percent protein. 40 to 60 percent carbohydrates and 20 to 35 percent fat.
South Beach Diet
The South Beach Diet created by Dr. Arthur Agatston in 2003. It is based on something called the glycemic index. The glycemic index is a system that ranks foods according to how fast it takes their sugars to break down and enter the blood.
University of Colorado notes that theSouth Beach Diet allows 20 to 90 g of carbohydrate per meal. Healthier than other high-protein diets because it encourages consumption of whole grains, beans and legumes, vegetables, low-fat dairy products and healthy. Unsaturated fats like olive oil and fat from fish and nuts. The dark side of this diet is it restricts healthy foods like fruits and carrots because they are high on the glycemicindex.
Zone Diet
Zone Diet was created by Dr. Barry Sears in the mid 1990s. Dieters are in the “zone” when diet is 40 percent carbohydrates, 30 percent protein and 30 percent fat.
Foods are allowed on the ZoneDiet as long as proportion of the diet are met. The diet limits bread, pasta and certain fruits. One benefit of the ZoneDiet is it encourages regular, low-calorie meals for weight loss.
Tips for cooking steak
MAKE SURE THE STEAK IS AT ROOM TEMPERATURE: Cooking the Perfect Steak: Before you start cooking the perfect steak, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently.
A nice Cabernet goes great with this dish. Who doesn’t love the occasional filet or in this case steak lettuce wraps? Fatty meats like filet, skirt steak, and a New York strip, should be paired with a bold red wine. A Cabernet for example has a high tannins, and works as a palate cleanser when eating beef. The fatty beef combines with the tannins creates a rich and delicious sensation in your mouth.
Korean Steak Lettuce Cups with Jasmine Rice
This Korean Steak recipe is inspired by bulgogi, which literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler (the closest we could get to an open fire!) for concentrated flavor and char.
Cook Rice: It is always important to rinse rice, take a fine-mesh sieve and rinse the rice until water runs clear. Add to a small saucepan along with 1¼ cups of water. Don’t forget to add a pinch of salt and bring to a boil. Cover and cook on low heat until tender and water is absorbed it should take about 17 minutes.
Time To Marinate Steak: Peel and finely grate half of your ginger. Next trim the ends from your lettuce, then separate leaves. Take your lime and cut into wedges. In a large bowl, add tamari, mirin, chili garlic sauce, ¾ of the ginger, 1½ teaspoons of sesame oil, and don’t forget to add 1 tablespoon sugar. Add to marinade, and toss to coat. Set aside to marinate, about 15 minutes.
Time to sizzle up some steaks: Take a large skillet. I like to use an iron skillet and add one teaspoon of oil. Cook, turning once, until lightly charred, 3–4 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes. Resting is a very key step so don’t forget to do it.
Finish your rice: Heat 1 tablespoon of oil and ½ teaspoon of the sesame oil in a large nonstick skillet over medium-high. Add remaining grated ginger and cook until fragrant. Should take about 1 minute. Add rice and stir-fry to combine, should take 2 more minutes.
There is nothing better than a good sauce: Pour reserved marinade and any cooking juices from the skillet sheet into the reserved saucepan and bring to a boil. Cook until reduced to a thin syrup, 3–5 minutes.
Assemble & serve: Slice steak into strips. Set lettuce leaves on a platter and fill with rice and steak. Drizzle with sauce and serve with lime wedges for squeezing over.
Video
Notes
Allergens Soy May contain traces of other allergens. Packaged in a facility that packages gluten containing products.Nutrition per serving Calories 810 kcal, Fat 20.0g, Proteins 52.0g, Carbs 79.0g
Mushroom & Spinach Miso Ramen with Soft Boiled Eggs & Furikake. A steaming hot bowl of Ramen soup is pretty much the ultimate comfort dinner that takes the edge off those winter nights. This version includes umami-laden mushrooms, silky baby spinach, soft-boiled eggs, and a sprinkle of flavorful furikake seasoning.
History of Ramen soup
People consider Ramen to be a Japanese dish, but there is a historical controversy within local ramen shops about its origins.
What makes Ramen have that chewy texture and yellow color is the mixture of baking soda and water. But where did this combination come from. Some people say Ramen is a Chinese dish called Soba. According to Japanese lore, Ramen showed up between the 17th and 20th centuries. Local “Ramen shops” claim a scholar named Shu Shunsui brought the recipe with him when he escaped Manchu rule in China to serve as an advisor to Japanese feudal lord Tokugawa Mitsukuni.
That would give ramen soup a 300 year history in Japan. But there’s just one problem with that theory. There is no historical record of Shunsui actually cooking Ramen for Mitsukuni.
Another theory credits its origins to Rai-Rai Ken, a ramen shop in Tokyo. Opening its doors in 1910, the restaurant employed Chinese cooks and popularized what was then known as “shina soba”: shina for China. Shina soba caught on with blue-collar workers because it was cheap and filling—a major bonus for diners without much time or money.
World War II all but destroyed Ramen’s first wave of popularity in Japan. At the end of World War II, there were food shortages and famine. The government placed tight regulations on food supplies, and earning a profit via restaurants and pushcarts was strictly prohibited until 1949.
More History
Wheat flour made it onto the black market, and many of the country’s unemployed turned to hawking Ramen on the black market. Its kinda crazy to think that people went to jail for selling ramen.
In 1958, Japan had a Ramen revolution. Instant noodles invented by Momofuku Ando. He was a Taiwanese-Japanese heritage and the founder and chairman of Nissin Foods. Named greatest Japanese invention of the 20th century in a Japanese poll, instant Ramen allowed anyone to make an approximation of this dish by adding boiling water.
The early ‘70s, the product, advertised as a nutritious meal to nuclear families, was targeted at middle-class women and children.
Beginning in the 1980s, Ramen became a Japanese cultural icon and was a hit around the world. Local varieties of Ramen were hitting the national market and could even be ordered by their regional names. They even opened up a Ramen museum in 1994 in Yokohama.
Today Ramen is arguably one of Japan’s most popular foods. Tokyo alone has around 5,000 Ramen shops, with more than 24,000 Ramen shops across all of Japan. Tsuta, a Ramen restaurant in Tokyo’s Sugamo district, received a Michelin star in December 2015.
A steaming hot bowl of ramen is pretty much the ultimate comfort dinner that takes the edge off those winter nights. This version includes umami-laden mushrooms, silky baby spinach, soft-boiled eggs, and a sprinkle of flavorful furikake seasoning.
Cook eggs: Fill a medium saucepan with water. Bring to a boil, carefully place eggs inside (the water should cover the eggs by a 1⁄2-inch), and cook, about 6 minutes. Using a slotted spoon, remove eggs from pot and place in a bowl of cold water. Once cool, remove shells and halve eggs. Reserve water and saucepan for step 3.
Prep veggies & chili oil: Trim stem ends from mushrooms, then thinly slice caps. Peel and finely chop half of the ginger (save rest for own use). Peel and finely chop 2 large garlic cloves. In a small bowl, stir together 1 packet of chili garlic sauce packet (reserve 2nd packet for step 5) and 1 teaspoon oil.
Cook noodles: Return reserved saucepan of water to a boil. Add noodles, and cook until just tender, 3–5 minutes, stirring occasionally. Drain, then rinse with warm water.
Sauté aromatics: Heat 1 tablespoon oil in a medium pot over medium-high. Add beef and cook until brown. Add mushrooms and Bok choy cook, stirring occasionally, until mushrooms are browned and dry, 6-7 minutes. Add garlic and ginger and cook 1 minute more.
Simmer broth: Add 4 cups water and 1 teaspoon salt to the saute aromatics and bring to a boil. Cover and simmer 5 minutes to allow flavors to meld. Remove from heat, then whisk in remaining chili garlic sauce and all the miso.
Finish & serve: Add spinach to soup and stir until wilted. Season to taste with salt. Divide noodles between bowls, then ladle soup and vegetables over top. Garnish with egg halves, and top with as much furikake and chili oil as desired.
Udon Noodles with Spicy Beef & Leeks is what we are cooking tonight. The inspiration for this Udon Noodles recipe is typical Szechuan stir-fry. Szechuan cooking has the reputation of being extra spicy, but luckily I chose to allow you to decide how hot you would like it.
The key to this meal
What makes this meal taste special is the chili oil. In a large skillet, combine 2 tablespoons of oil with remaining crushed red pepper and a touch of sesame oil. Cook over low heat just until warm, but not sizzling. Carefully pour into a small bowl, and clean out skillet.
The second most important part of this meal is seasoning of the beef. In a medium bowl, combine beef, cumin, 1 teaspoon crushed red pepper, remaining tamari, and 2 teaspoon of the sesame oil and mix it all up. This combined with the chili oil and you have yourself a tasty meal.
Tips for cooking Stir-fry
Prepare all the ingredients before turning on the heat: Once the pan is hot, things can move quickly. Make sure the ingredients are sliced and your liquids measured before you start.Make sure you act quickly, and make sure each component is cooked properly.
Slice meat and vegetables for maximum surface area: The goal is to make sure as much surface area as possible vegetables are often sliced thinly on a sharp diagonal; Garlic and ginger are usually finely chopped; and meat is always sliced against the grain to increase tenderness.
Make sure to use a wok or cast-iron pan: A wok has a large surface area and retains heat very well, making it great for stir-fries.
If you don’t have a wok, you can use a cast iron pan. As you add more ingredients, you want the pan to remain very hot and cast iron pans will retain heat better than other materials.
Spicy Beef & Leeks with Udon Noodles
The inspiration for this recipe is typical Szechuan stir-fry. Szechuan cooking has the reputation of being extra spicy, but luckily I chose to allow you to decide how hot you would like it.
Prep ingredients: Bring a large pot of salted water to a boil. Halve leeks lengthwise, cut into 1⁄2- inch slices and rinse clean. Roughly chop cilantro, and in a measuring cup, whisk broth concentrate, 3 tablespoons tamari, and 1 cup water to dissolve.
Season beef: In a medium bowl, combine beef, cumin, 1 teaspoon crushed red pepper, remaining tamari, and 2 teaspoon of the sesame oil.
Make chili oil: In a large skillet, combine 2 tablespoons oil with remaining crushed red pepper and sesame oil and cook over low heat just until warm, but not sizzling. Carefully pour into a small bowl, and clean out skillet.
Cook beef: Heat 1 tablespoon oil in the same skillet over medium heat. Add beef mixture, stirring to break up the large pieces, and cook until fat is rendered and beef is browned, 6–7 minutes. Pour mixture into a colander to drain to get rid of fat.
Cook leeks: Add 1 tablespoon oil to skillet over high. Add leeks, cook, stirring occasionally, until softened, but still green, 4-5 minutes. Return beef to skillet and stir in 1 tablespoon flour. Add broth mixture and bring to a boil, scraping up any browned bits stuck to the skillet. Simmer over medium-low until slightly thickened, 2–3 minutes.
Cook noodles & serve: Add noodles to boiling water and cook, stirring once or twice, until tender, 6–7 minutes. Drain and rinse under hot running water; Stir in cilantro into beef mixture, and spoon over noodles. Top with remaining cilantro and serve with chili oil on the side, adding as much or as little as you like. Enjoy!
Garlic Steak Banh Mi sandwiches are a staple in Vietnamese street food culture. This sandwich is stacked with meat—typically pork—pickled veggies, and fresh herbs. I’ve decided to change it up a little and use steak.
Thin slices are piled onto garlicky ciabatta rolls, along with creamy mayo, pickled carrots and cucumbers, sliced jalapeño, and fresh cilantro. It’s every bit as flavorful as it sounds! Cook, relax, and enjoy!
Sir Winston Leonard Spencer-Churchill (30 November 1874 – 24 January 1965) was a British politician, army officer, and writer, who was Prime Minister of the United Kingdom from 1940 to 1945 and again from 1951 to 1955. As Prime Minister, Churchill led Britain to victory in the Second World War.
key step to this meal
Pickle carrot & cucumber: Grate carrot on the large holes of a box grater (no need to peel). Thinly slice cucumbers into rounds. In a medium bowl, combine vinegar, chopped ginger, 1⁄2 of chopped garlic, 1 tablespoon sugar, and 1⁄2 teaspoon salt, whisking to dissolve. Add carrots and cucumbers and let sit until step 6, stirring occasionally.
Garlic Steak Banh Mi
Wine pairing
A Nice Cabernet: Who doesn’t love the occasional filet? Fatty meats like filet, skirt steak, and a New York strip, should be paired with a bold red wine. A Cabernet for example has a high tannins, and works as a palate cleanser when eating beef. Cabernet Sauvignon is one of the world’s most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada’s Okanagan Valley to Lebanon’s Beqaa Valley. The fatty beef combines with the tannins creates a rich and delicious sensation in your mouth. This is the perfect wine pairing for a steak meal.
Before you start cooking the perfect steak, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently.
SALT STEAK BEFORE COOKING:
Salt steak for 30 minutes before cooking. This is the best option for those nights when you’re cooking steak on a whim. Salting relatively close to cooking seasons the steak and helps create a dry surface for searing
Salt steak for 24 hours: Salting your steak overnight also creates a dry surface for searing, but with the added bonus of a bit more concentrated flavor in the interior tissue.
RUB STEAK WITH A CLOVE OF FRESH GARLIC:
Cut a clove of garlic in half and rub the entire steak with the cut side. Fresh garlic makes for a quick and delicious steak rub. After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.
Garlic Steak Banh Mi with Pickled Carrots & Cukes
Scott
Banh Mi sandwiches are a staple in Vietnamese street food culture. This sandwich is stacked with meat—typically pork—pickled veggies, and fresh herbs. I’ve decided to change it up a little and use steak.
Prep ingredients: Peel and finely chop 1⁄2 of the ginger (save rest for own use). Peel and finely chop 2 cloves garlic. Coarsely chop cilantro leaves and stems. Thinly slice jalapeño and discard stem
Pickle carrot & cucumber: Grate carrot on the large holes of a box grater (no need to peel). Thinly slice cucumbers into rounds. In a medium bowl, combine vinegar, chopped ginger, 1⁄2 of chopped garlic, 1 tablespoon sugar, and 1⁄2 teaspoon salt, whisking to dissolve. Add carrots and cucumbers and let sit until step 6, stirring occasionally.
Dry brine steaks: Split steaks horizontally and pound to a 1⁄4-inch thickness with a meat mallet or heavy skillet and rub with oil. Sprinkle with remaining garlic, 1 teaspoon salt, and several grinds pepper and let sit until step 5.
Toast rolls: Heat a grill or grill pan over high. Split rolls. Reduce heat to medium high. Open rolls and grill, cut-sides down, until lightly toasted, about 2 minutes. Flip rolls and grill, turning once or twice, until outsides are lightly toasted, 1– 2 minutes (watch closely).
Grill steaks: Rub grill or grill pan grates with oil. Add steaks and cook over medium-high until lightly charred about 11⁄2 minutes. Flip and cook just 1 minute more. Transfer to a plate (or cutting board to slice if desired).
Assemble & serve: Spread mayo on rolls and top each with 2 steaks. Use a slotted spoon to add some of the pickled carrots and cucumbers to sandwiches. Garnish with jalapeños and cilantro. Close sandwiches and serve with remaining pickled veggies alongside. Enjoy!
Video
Notes
Allergens
Egg (1), Wheat (2). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
