…from the Perspectives’ Kitchen How you doin’? If you love steak as much as I do but are confused on which cut to select when you’re at the meat counter here’s a quick primer on steaks. We’re all familiar with the words Sirloin and Ribeye. These are the two words listed most often in grocery stores, on menus and on cooking shows. In fact, these two steaks are often pitted against each other as to which is best. Actually, they are both wonderful cuts of meat that, when cooked with care, are juicy, tender and deliver big time for your beefy cravings. But which steak should I put in my shopping cart? A Ribeye Steak, as the name suggests, comes from the rib section (ribs nine through eleven, to be exact) of the steer. Once cut, the rib bone remains attached (hence the name bone-in ribeye) bringing with it a good amount of fat from the ribs (fat is where the flavor is at). This bone is sometimes removed, but I prefer the bone-in cut. The ribeye is known for its marbling running through the meat that breaks down when cooked providing a lot of rich flavor. This is what makes the ribeye so popular. This center rib section of the steer--where the ribeye cut comes from--doesn't see much exercise during the animal's life, resulting in the beautiful marbling and tender nature it's known for. A ribeye might also be known as Delmonico, Spencer, Beauty Steak, Scotch Filet or even Prime Rib, which is what you would have if you leave the rack intact, slow roast it and carve to demand. The best way to cook is grilled or in a cast iron skillet. A Sirloin Steak can get a little confusing because many different cuts of steaks come from this large cut, located behind the ribs but in front of the rump. Such well-known favorites like T-Bone, strip Steaks (New York, Kansas City, Omaha) and Club Steak, as well as roasts like Tri-tip, all come from this area. These cuts are leaner than the ribeye, without the same degree of marbling, making them a little less tender and a bit milder. That said, cuts from the Top Sirloin (T-Bone, strips, etc.) still pack a meaty punch, and their chew is flavorful without being tough. Bottom sirloins are not usually sliced into individual steaks, but the lean, flavorful roasts like Tri-tips are excellent when slow roasted or smoked, making a hearty meal for everyone at the table. Inevitably, ruling which cut of beef is better is purely personal preference. When you consider flavor, texture and fat your taste will be the arbiter. For the beefiest flavor and melt-in-your-mouth texture, go with the Ribeye. Ribeyes also cook faster on the grill or in a pan and that can come in handy. If you prefer to go lighter on the fat content, have a little more time to cook your steak, or are slicing the meat for a dish, like a steak and eggs sandwich, select the sirloin. Sirloin tends to be a few dollars less per pound as well, delivering a satisfying beefy steak meal while being easier on the wallet. Dry aging is a technique commonly used to increase flavor and increase tenderness, so a Ribeye prepared in this way is a guaranteed hit and a Sirloin prepared this way will mean all the flavor of a Ribeye without the fat. For some, dry aging is the best of both worlds. No matter your preference, if something boasts dry aging, you can't go wrong unless it’s over done. In our testing for our restaurants, the best for us is 28-day dry aged meats (outside the Cryovac plastic packaging) hung in a temperature and humidity controlled chilled cabinet. Best Steak Cuts for Your Tastes
How Long to Dry Age I prefer 28-day dry aged steaks. For my taste that maximizes flavor without becoming too gamey. Aging any longer than 10 days does not increase tenderness. Marinate or Not A delicious Ribeye steak can be cooked on the grill with a brushing of olive oil and salt and pepper to taste. Personally, I brush my Ribeye steaks with balsamic vinegar, olive oil, roasted garlic powder, salt and pepper. Don’t be bashful with the salt—it enhances flavor of the already flavorful steaks. For less tender cuts of meats a longer marinade process is in order. Here is a marinade that adds both flavor and tenderness. The Palm Grill Steak Marinade Prep time: 15 minutes Yield: 1-1/3 cups Ingredients 1/2 cup olive oil 1/3 cup soy sauce 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 3 tablespoons dried basil 1-1/2 tablespoons roasted garlic powder (I prefer Penzy’s Spice) 1-1/2 tablespoons dried parsley flakes 1 teaspoon ground white pepper 1 teaspoon dried minced garlic 1/4 teaspoon Tabasco pepper sauce Directions
ChefSecret: Don’t be tempted to re-use the marinade straight from the bag. Used marinade is not safe to use. All that flavorful marinade doesn't have to go to waste, however. Make it safe-to-eat by boiling the liquid for several minutes. This process will also reduce the liquid, resulting in a thickened sauce that'll work well with your freshly grilled steak. Quip of the Day: Complete happiness is having a rare Ribeye steak, a bottle of American whiskey, a buttered baked potato and a loyal dog to eat the leftovers. ------------------------------------------- Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Entrees #Marinade #Beef #Steaks #Ribeye #Sirloin #Filet #NewYork #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023
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…from the Perspectives’ KitchenHow you doin’? Are you getting your barbecue cleaned-up for summer cookouts? It’s that time of year to scrape down the grill and dust off the tongs and spatula so you can make those perfect backyard burgers. Here’s a hack that will make your burgers juicy and flavorful every single time. The best part is that it costs you nothing and you can find it in just about any kitchen—regular ice cubes. You simply make your patties as you normally would, then put a single ice cube in the center of each one and fold the meat around it. When you grill the patty, the melting cube keeps the patty from drying out by distributing more moisture throughout the patty. The best thing about using an ice cube is that it’s only plain water and it won't impact the flavor of the seasonings you use in the patty. It's also readily available. Just place your patties on the grill and then put an ice cube in the center of each patty, pressing it down gently. Then, you just cook the patties like you normally would. It’s best to cook the burgers to at least medium rare if you plan to use an ice cube to keep the patty juicy and safely enjoy your upgraded hamburger. A medium rare burger is a burger that has been cooked to an internal temperature of around 145⁰ F). This means that the center of the patty is still pink and slightly warm, with a crust on the outside that is browned or seared. When cooking a medium rare burger, it should be grilled for about three to four minutes per side, depending on the thickness of the patty and the heat of the grill. You can use a meat thermometer to check the internal temperature of the patty to ensure it has reached 145⁰ F. It is important to remember that consuming undercooked or raw meat, including beef, can lead to food poisoning according to the USDA. Therefore, it is important to cook the burgers until they reach the appropriate internal temperature. To mitigate this risk, many people like to eat their burgers well done. A well-done burger is cooked to an internal temperature of around 160-165 ⁰ F. The patty will be cooked through and through, with no pink or red remaining in the center. The meat is also typically dryer than a medium-rare or medium burger, which is why using an ice cube can really help. It keeps well-done patties a little moister. When cooking a well-done burger, it should be grilled for longer than a medium-rare or medium burger, usually around five to seven minutes per side, once again depending on the thickness of the patty and the heat of the grill. Once the burgers are cooked to your liking, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to settle and redistribute throughout the patty. The-ice-cube-hack-for-ridiculously-juicy-burgers-every-time helps the hamburger retain its moisture and juices when grilling so that the high heat of the grill won’t zap all the natural juices out you your best grilled hamburgers. Grill on! ChefSecret: If you like a really juicy burger, be sure to buy hamburger meat that is at least 20% fat (80%/20%). Leaner hamburger dries out easier. Quip of the Day: How did the French fry propose to the hamburger? Answer: He gave her an onion ring! -------------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Entrees #Grill #Burgers #IceCubeHack #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen How you doin’? One of the best dishes served at my China Rose restaurant were our Lettuce Wraps bursting with complex Asian flavors. They are delicious and a great idea for entertaining or a family-style meal. I know this is a pretty bold claim but China Rose Beef or Chicken Lettuce Wraps that you can make at home are far better than those served in most Chinese restaurants. It may be bold, but it’s true! This Lettuce Wrap recipe is one that took a lot of sweat and tears working at Sea World (the restaurant not the park) in Hong Kong. So, here is the best of my years of trial and error, and lots of taste-testing, to get it just right. To serve, allow each guest to spoon a portion of the meat mixture into a lettuce leaf. Wrap the lettuce around the like a burrito and enjoy! Prep time: 20 minutes Cook time: 15 minutes Yield: 6 to 8 servings Ingredients 16 Boston Bibb or butter lettuce leaves 1 tablespoon peanut cooking oil 1 pound lean ground beef or ground chicken 1 large onion, chopped 1/4 cup hoisin sauce 3 tablespoons minced garlic 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 2 teaspoons minced pickled ginger (red ginger, if you can find it) 1 dash Asian chili pepper sauce, or to taste (Optional) 1 (8 ounce) can water chestnuts, drained and finely chopped 1-1/2 cup chopped green onions (tops and bottoms) 2 teaspoons Asian roasted (dark) sesame oil Directions
ChefSecret: To add a little crunch and make this this dish very special, add 1/4 cup chopped roasted peanuts. Quip of the Day: Why is lettuce the most loving vegetable? Because it’s got heart and a head. -------------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Entrees #Appetizers #LettuceWraps #ChinaRose #AsianBurrito #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ KitchenHow you doin’? At Lawry’s California Center (near downtown Los Angeles) they served some of the best Barbacoa this side of the border. Barbacoa is a method of cooking meat (historically lamb or goat) that turns tough cuts of meat into tender and juicy shards of protein. Traditionally steam-cooked in an underground pit, today’s modern barbacoa can be prepared over a barbecue, on the stove top, in a slow cooker or an Instant Pot. Barbacoa is cooked in a flavorful marinade and, when tender, it is shredded before it's served in tacos, burritos, enchiladas or other plated entrées. Barbacoa and carnitas look similar, but don’t get them confused. Spicy barbacoa can be made with lamb, goat, beef, or pork. Carnitas is made only with pork. Many food historians believe barbacoa originated in the Caribbean and that the style of cooking eventually made its way to Mexico. Mexican barbacoa is traditionally prepared in an underground brick-lined oven and is cooked with herbs, spices and chiles for hours, but you can make barbacoa in your trusty Instant Pot . Barbacoa is heavily seasoned. My recipe calls for a marinade made with beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves. Do not skimp on the quantities. I use beef chuck roast (or beef cheeks if available) for the meat because they are flavorful and perfect for shredding. Prep time: 25 minutes Cook time: 1 hour 15 minutes Yield: 12 servings Ingredients 5 dried chipotle chile peppers 1 cup roughly chopped yellow onions 1/3 cup freshly squeezed lime juice 1/4 cup tomato paste 1-1/2 tablespoons apple cider vinegar 6 tablespoons garlic 2 teaspoons ground cumin 2 teaspoons salt 1 teaspoon dried oregano 3 pounds beef chuck roast, trimmed 3/4 cup beef broth 3 bay leaves 1 teaspoon whole cloves 1 teaspoon black peppercorns 1/2 teaspoon red chili flakes Directions
ChefSecret: Use fewer peppers (and remove more seeds) for a milder flavor. Quip of the Day: “I never thought the comment I wouldn’t touch them with a six-foot pole would become a national policy… just another one of Covid-19’s gifts!” ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Entrees #Beef #BeefBarbacoa #InstantPot #Lawrys #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2023 …from the Perspectives’ KitchenHow you doin’? I first discovered Fajitas at On The Border in Dallas, Texas. At the time it was a typical Tex-Mex dish not often seen in California. My assistant Annie and a blind date and I gave it a try. It became a once a week must (without the blind date) putting fajitas on the top of my list for easy, buffet-style recipes. They’re quick and easy to make with ingredients you almost always have on hand. This a guide only and not a hard and fast recipe—they can be as flexible as the ingredients you have at hand. If you’re missing a pepper, substitute a zucchini or some corn. Kids (of all ages) love them. In fact, everybody does—they are fun and have that kind of deeply satisfying and comforting Tex-Mex vibe that satisfies everyone’s cravings. You’ll open a whole can of chipotle peppers to make this recipe. If you don’t have an immediate use for the leftovers, you can tuck them in the freezer until you do. Prep time: 15 minutes Marinade time: 30 minutes (or overnight) Cook time: 20 minutes Yield: 4 servings Ingredients 2 teaspoons lime zest (1 lime) 1/4 cup lime juice 1/2 teaspoon kosher salt, plus more to taste 2 teaspoons ground cumin, divided 2 tablespoons adobo sauce (from canned chipotles in adobo) 1 chipotle chile in adobo, seeded and minced 1/3 cup olive oil, divided 4 tablespoons minced garlic, divided 1-1/2 pounds sliced steak (or boneless, skinless chicken breast or thigh meat) 1/2 teaspoon black pepper 1 large yellow onion, halved and sliced 1/4-inch thick 2 bell peppers (any mix of red, orange, or yellow), seeded and sliced 1/4-inch thick 1 green bell pepper, seeded and sliced 1/4-inch thick 1 jalapeño, minced 1/4 cup chopped cilantro leaves 8 grilled flour tortillas Salsa fresca and queso fresco, for serving Directions
ChefSecret: My secret to this recipe is a marinade made with cumin, adobo sauce, garlic, and loads of lime. The meat spends a half an hour in it—or a whole night, if you’re planning ahead—before it goes on the grill. This is a dish that is best served fresh, off the grill. That said, if there are leftovers, you can toss them on a rice bowl with black beans, guacamole and cheese. They’re also terrific chopped up in a salad—think romaine, queso fresco and a creamy chipotle dressing with chips crumbled over top, of course! Quip of the Day: “What do tortillas sing at birthday parties? Fajita jolly good fellow!” ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. Check out the search feature to make it easier to navigate through our blogs. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. #Entree #Dinner #Fajitas #SteakFajitas #OnTheBorder #Adobo #Tortillas #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2022 |
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