Have you ever has an amazing steak, cooked to perfection, that you just couldn't finish? You get it boxed up and put it in the fridge, looking forward to finishing the tasty leftover morsels the next day. Then you heat it up, only to find that it's dry and tough. What happened? Why?? More importantly, what can be done to avoid your delectable dinner from turning into a disgusting disaster? The folks over at America's Test Kitchen have found that the best way to reheat steaks is as follows:
- First, pre-heat your oven to 250 degrees
- Place the steaks in the oven on a wire rack for about 30 minutes until they reach 110 degrees at the center
- Take out of over and pat dry
- Heat 2 tablespoons vegetable oil in a pan until hot
- Place steaks in pan and sear until brown, abotu 60-90 seconds per side
The end result here is that your steak will be only slightly less juicy than it was originally, and that means deliciousness. If you wanna see the process in action, check out the video after the break.
I am a big fan of short ribs, and also enjoy a good marinade. There's just something about the way a few key ingredients can totally enhance the flavor of meat after leaving it to sit for a while in the fridge. Korean short ribs are a prime example. Typically, the marinade has a handful of ingredients, and you can taste each one in the end result. Here's a recipe for Korean-style short ribs, with a great marinade, that tastes absolutely delicious:
- 1/4 cup reduced sodium soy sauce
- 2 Tablespoons brown sugar
- 4 stalks chopped green onion
- 1 tablespoon olive oil
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 2 tablespoons rice vinegar
- 1.5 pounds beef short ribs
- 8oz chicken or vegetable stock
When our family is enjoying any kind of meat dish, I love to break out the horseradish and announce to whoever is within earshot, “Horseradish makes EVERYTHING taste better”. So when I came across this recipe in Everyday Food for beef skewers with rosemary (one of my favorite herbs to cook with), my mouth started watering at the thought of dipping the yummy skewers into a horseradish dipping sauce, bringing the whole dish to a new level.
- 3 flat iron (shoulder top blade) steaks (1 1/2 pounds total, with gristle removed)
- 1/2 cup reduced fat sour cream
- 1 tablespoon prepared white horseradish, drained
- 2 garlic cloves
- 2 tablespoon fresh rosemary leaves
- 1 tablespoon olive oil
- coarse salt and ground pepper
- Eight 6 inch wooden skewers
Nothing says “good eating” like wet again sirloins, right? We snapped this picture during CES in Las Vegas outside of a Gallagher’s restaurant, and just had to post it when we found it in our iPhoto library. I mean, it just says so much - a little too much.
We have images of the full sign, as well as the actual aging beef, after the jump if you are interested.
After eating these enchiladas tonight my husband said, “I wouldn’t mind eating these twice a month!” My kids loved them too. Anyone who prepares meals for other people, knows that it’s a huge plus when the consumers like what you’ve prepared. I’ve tried several different enchilada recipes and this one was one of my favorites, nice flavor and great texture. The sauce in this recipe is more of a cream sauce, we like the red enchilada sauce so I cooked the meat in the red sauce and then just went ahead and poured a little enchilada sauce over the top before I baked it. Yum! I got this recipe from All Recipes, and of course, it’s been altered a bit. Hope you like this recipe as much as we did.
Though I am sometimes tempted to live solely on beet and beet green salad, plus the occasional boiled Yukon Gold potato, my family unreasonably expects a regular main dish. A favorite for Rosh Hashanah is my Barbequed Beef Short Ribs (or other beef, actually pot roasted in a barbeque-style sauce), a rich dish which my normally fat-conscious sister-in-law Ronnie adores. This one I invented all by myself one year when short ribs were miraculously on sale at my butcher. It’s quick to assemble and the long cooking time allows early work completion, while the leftover sauce provides the base for lovely Sukkot soup, especially with that saved beet cooking water.
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