strip loin

Steak Sandwich – Boss Level

>
>
If  you come to my house and I offer you a sandwich, don’t except two limp slices of wonder bread with mayo and a few thin slices of mystery meat……
Rather, expect something like the following goody 🙂
>
Bon Appetit !   Life is Good !
>
>

Steak Sandwich - Boss Level

Steak Sandwich – Boss Level

>

Steak Sandwich - Boss Level

Steak Sandwich – Boss Level

>

top caramelized onions with fried eggs

top caramelized onions with fried eggs

>

top guacamole with caramelized onions

top guacamole with caramelized onions

>

top sliced steak with guacamole

top sliced steak with guacamole

>

top bottom-half of roll with sliced steak

top bottom-half of roll with sliced steak

>

spread dijon mustard on 2 garlic/onion rolls

spread dijon mustard on 2 garlic/onion rolls

>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>

 

>
>
>
>

Chicken Fried Steak

>
>
The  great thing about CFS is that one can utilize an economical (cheap, in plain English)  cut of beef, such as top round or cube steak and still get excellent results. However, I happened to have some leftover raw strip loin left from yesterday’s dinner, which I sliced thin, then pounded it even thinner for this CFS.
Usually the traditional side dish would be mashed potatoes, but I am trying to cut down on my starch intake, so I felt the flour from the breading and the “Gravy” was enough of that for the day.
(The rendered fat from the chorizo and the chicken fat made this southern style gravy even tastier than it’s usual version made with bacon fat)
American comfort food at it’s finest ! (Just don’t tell your cardiologist) 🙂
>
Bon Appetit !   Life is Good !
>
>
All about Chicken Fried Steak
>
All about Gravy
>
>

Chicken Fried Steak

Chicken Fried Steak

>

Chicken Fried Steak

Chicken Fried Steak

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>
>
>

Steak Salad

>
>
Usually,  part of the enjoyment of eating steak is cutting into a nice chunk of glistening meat and seeing it slowly but surely disappearing from the plate.
But for yesterday’s dinner, I just wanted to have some nice “finger food” to pick of a plate and sharing with madame while reclining on my chaise lounge, watching a great movie (The Grand Budapest Hotel).

>
Bon Appetit !   Life is Good !
>
>

Steak Salad

Steak Salad

>

Steak Salat

Steak Salad

>

Bella say's: "Time to eat ! "

Bella say’s:
“Time to eat ! “

>

Bella say's: "Maybe not enough for the two of us ?! "

Bella say’s:
“Maybe not enough for the two of us ?! “

>
>
Preparation :
>
>

cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

>

meanwhile, season striploin steaksor other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside

meanwhile, season striploin steaks or other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside

>

 let steaks rest at least 10 minutes before cutting

let steaks rest at least 10 minutes before cutting

>

plate salad on vinaigrette dressed romaine

plate salad on vinaigrette dressed romaine

>

top with steak, drizzle with chimichurri

top with steaks, drizzle with chimichurri

>

Steak Salat

Steak Salad

>
>
>
>
>
>

Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

>
>
Surf  & turf, much different from your standard steak and lobster with fries. Different, but definitely not less delicious, maybe even more so and for sure more interesting 🙂
Thinly sliced striploin cutlets, cod filet’s, curried lentils and coconut rice, what a great combination of textures and flavors.

Bon Appetit !   Life is Good !
>

Surf & Turf

Surf & Turf

>

Surf & Turf - Striploin, Cod Filet, Coconut Rice And Curried Lentils

Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

>


>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
>
>
>
>
?

” Grilling Season Is Upon Us “

Grilling Season Is Upon Us ! ☺

Here are a few useful tips to increase your culinary satisfaction

1. It’s important to completely thaw the food that will be cooked. If it’s not thawed completely, the food will not cook evenly. Ideally, leave the food in the refrigerator until it has completely thawed.

2. Keeping what you are going to barbecue cold, and thoroughly cooking through are essential to healthy barbecue eating. Before cooking, the food should be kept at 40 degrees Fahrenheit or below, according to the United States Department of Agriculture (USDA). Meat should then be cooked to a minimum internal temperature of 145 degrees Fahrenheit, ground meats to 160 degrees, and poultry to 165 degrees. Using a food thermometer is essential.

3. Foods that will be barbecued should always be marinated in the refrigerator, rather than on the counter. And when reusing the marinade, it needs to be brought to a boil first, in order to kill bacteria.

4. The healthiest way to barbecue your food, according to the USDA, is to place it in the center of the grill, and put the coals off to the side. This will keep the juices from the food from dripping onto the coals. Also, any charred portions of meat should be removed and discarded.

5. During the summer it is easy to cook and leave food sitting around outside, but it can be dangerous to do so. A good rule of thumb is not to let the food sit out longer than one hour if the temperature is at or above 90 degrees Fahrenheit.

6. Cut the vegetables to allow for maximum surface area on the grill; this allows for easy turning and flipping with minimal slip through the grill grate. You can cut the vegetable down to a smaller size if needed when removed from grill.

7. Use the smallest amount of oil when tossing vegetables with oil spices before grilling. The oil coating the vegetables is what causes flash fire and leaves a black soot residue on your grilled vegetables.

8. Avoid oil and use a light marinade after the grilling; once grilled toss with your oil spice blend and hold until ready to serve.

9. Try and arrange/divide the heat whether that’s gas or charcoal into two separate sections of the grill providing both a direct (over heat) and indirect heat source (nothing under but just the warm heat under the grill cover.) This allows you to move your food to a cooking section and resting section.

10. Providing a rest is a secret key that is mostly overlooked. Allow for 5-8 minutes before cutting into any meats or vegetable when they come off the grill. Allow time for the natural juices to redistribute to the interior of the grilled item. When cooking those natural juices travel to the outside of the grilling item, you need to give those same juices time to return and re-hydrate before cutting into the vegetables or meats.

It’s also important to be patient and not overturn or move food. Once you place it on the grill, you should just let the grill do its magic, only turning vegetables and meat just once, twice at the most. Also, never press down on the food, which will squeeze the moisture out of it.

Bon Appetit ! Life is Good !