Buying a premium quality steak can be confusing and expensive
at times but when you know what to look for in a good steak
the selection process becomes considerably easier.
Our cooking expert friends at The Rouxbe Cooking School
have put together a short video that you can view without
commercial interruption. The video will point out the differences
in premium steaks, what to look for, the qualities found in
various cuts, the aging of beef and how to select a premium cut of
steak whether you are cooking stove top, in the oven or on the grill.
Beef tenderloin and peppercorn sauce is one of my favorite meat dishes. Our affiliate, The Rouxbe Cooking School has allowed us to share their recipe and cooking secrets so you can make this same delicious dish at home. It is a beef tenderloin served with a rich peppercorn sauce, Wild Mushroom Risotto and Sautéed Lemon Garlic Rapini.
The video also contains a number of professional cooking and prepping techniques that you can easily do in your own kitchen with all the great taste you would expect from a high quality restaurant.
If you are as excited as we were after viewing this video then please take the opportunity to register for two weeks FREE viewing 24/7 on demand. You will see great cooking tips and recipes with categories that include soups, salads, appetizers, main courses, sauces, side dishes, vegetarian dishes, desserts, breakfast treats and beverages.
There are lots of ways to prepare a marinade and make a BBQ sauce for grilling flank steak. But if you want to save time and have the delicious consistency of an award winning sauce give Grumpy’s BBQ sauce a try. In this recipe we are using flank steak but basically the same great flavor can be accomplished with just about any cut of meat, even chicken, pork and fish.
2 lbs flank steak, trimmed of excess fat
1/2 cup olive oil
4 tbs red wine vinegar
1 garlic clove, minced
1 shallot, medium sized, chopped
This is the perfect way to top off a delicious barbecue with family and friends. It’s simple and easy and everyone can join in on the fun of preparing, grilling and drizzling their own kabobs. Your job is to cut up the fruit, soak the skewers in water and gently heat the chocolate sauce of choice – and oh if you’re into it, toast up some sliced almonds or other nut to sprinkle on top. Now that’s a party we can all enjoy.
4 fresh firm peaches cut into 8 wedges each
1 fresh medium sized pineapple cleaned and cut into bite sized chunks
16 fresh firm medium sized strawberries, keep whole
2 fresh mangoes, peeled and cut into bite size pieces
1 fresh honeydew, cantaloupe or watermelon (any or all) into bite sized pieces.
1/2 jar Izzybelle chocolate sauce – select – original, raspberry, orange or chili cinnamon
12 wooden skewers soaked for 10 minutes in warm water
1/2 cup toasted sliced almonds or other nut of choice (optional)