Dancing Spoon

Herb Marinated Grilled Steaks

the Grill Fire Up

(NewsUSA) - With the arrival of warmer weather comes the promise of one of America's greatest traditions: the outdoor barbecue. Here's a grilled steak recipe to get you started.

HERB MARINATED GRILLED STEAKS

(Makes six servings)

1 cup fresh thyme leaves (stripped from twigs)

1 cup fresh rosemary leaves (stripped from twigs)

1/2 cup extra virgin olive oil

1/2 cup red wine vinegar

1/2 cup Viansa dry red wine, such as "Augusto" Barbera or Merlot

2 tablespoons hot sweet mustard

3 cloves garlic

6 steaks of your choice

Combine herbs, olive oil, wine, vinegar,   mustard and garlic in a food processor or blender and puree until mixture is creamy.

Place steaks in a sealable plastic bag, pour marinade into the bag, seal, and refrigerate several hours or overnight.

Remove steaks from marinade and grill to desired doneness. Serve with Viansa's Maple Horseradish BBQ Sauce, which can also be used for ribs or as a topping on burgers.

 

Tips for a Great Barbecue

the Grill Fire Up

(NewsUSA) - With the arrival of warmer weather comes the promise of one of America's greatest traditions: the outdoor barbecue.

But organizing a barbecue that really cooks isn't always a cinch. In fact, between the tasks of planning, cooking and arranging all of the necessary details, a mismanaged cookout can fizzle faster than ice on a hot grill.

To ensure that your next barbecue is a success, check with your guests ahead of time to find out if they have any food allergies or other special needs. You may want to prepare some vegetarian entrées, and it's best to know this ahead of time.

BeautifulEating: Hair Spring Cleanse

Eating Beautiful

Spring Cleaning for Beautiful Hair
Spring is the time of renewal and revival. After a winter of harsh weather it’s time to create a rich foundation within our bodies to help us have more beautiful hair. Your hair is a reflection of your inner health and I want to share with you how beautiful eating creates beautiful hair!

Just as we accumulate stuff in our lives, our bodies accumulate food toxins and residues that need to be spring-cleansed. Cleansing our bodies from within is especially important in today’s environment when we are exposed to more pollution, pesticides and chemicals in our daily life.

Get the Toxins Out
Cleansing your body for 3-5 days is a great way to jumpstart beautiful eating for beautiful hair. Here are some simple steps you can take to help rid your body of its winter stuff.

Grill or Barbecue?

Fire Food +

Fire + Heat
Alton Brown defines cooking as “Food + Heat.” Barbecue season’s here and there’s no more basic, primal technique of adding heat to food than fire. Cooking on an open fire goes all the way back to prehistoric Barbecue-Man. And while he probably wasn’t clutching a can of Budweiser in one hand and a can of charcoal starter in the other, the basics of cooking over an open fire remain the same.

The first records of cooking on a grill come from Spanish explorers. They noted the inhabitants of Caribbean Islands using a woven framework of green wood to suspend food over a fire. The Spanish version of the local word was babacoa, which then became the pit barbecue of the American South and West.

Although the terms grilling and barbecuing are often used interchangeably, true believers know there is a big difference in technique. Grilling refers to quick cooking on a grill over a direct heat source. Barbecue is slow cooking using indirect heat.

Steak & Truffles: Wow

Recipe Over-the-Top

When that bottle of store-bought barbecue sauce just won't do for your aged prime porterhouse steak...

Grilled Porterhouse Steak with Summer Truffle
Adapted from
Caviar, Truffles, and Foie Gras: Recipes for Divine Indulgence by Katherine Alford

Serves Two to Four
Ingredients

• One 2-pound aged prime porterhouse steak, 2 inches thick
• 2 ounces fresh summer truffle
• 3 tablespoons top-quality extra-virgin olive oil
• 2 tablespoons top-quality (why not?) water
• 1 medium minced shallot
• Coarse sea salt and freshly ground pepper to taste

Heat

Review Book

Heat: An Amateur's Adventures as Kitchen Slave,
Line Cook, Pasta-Maker, and Apprentice to a
Dante-Quoting Butcher in Tuscany by Bill Buford

Heat is Buford’s odyssey from chaotic home cook (“more confident than competent”) to culinary spiritualist. His book chronicles Mario Batali’s rise to fame (Batali’s Italy becomes part of Buford’s quest), the inner-workings of the restaurant world, and Buford’s culinary journey to Italy culminating in his “theory of smallness.” The journey begins through a birthday dinner party  Buford hosted for a friend. Among the guests was Batali (“the most recognized chef in a city with more chefs than any other city in the world ”), who promptly took over the kitchen.

From that meeting with Mario, Buford discovered “he wanted the know-how of people who ran restaurants.” To do that he needed to become a kitchen slave and Mario admitted him to restaurant world as a kitchen slave in Mario’s New York restaurant, Babbo.

DS No. 46 Spring '07

This Issue What's In

Grill or Barbecue?

Barbecue season’s here and there’s no more basic, primal technique of adding heat to food than fire. Food + Fire

Plus special Over-the-Top Recipe: Steak & Truffles

Tips for a Great Barbecue Plus Recipe: Herb Marinated Grilled Steaks

Beautiful Hair Spring Cleanse

Beautiful hair starts with Beautiful Eating. Make your next hair treatment a Spring Cleansing.

Make Your Own Wine

If you thought making wine in your kitchen was exciting (see Is it Wine Yet?) how about becoming a real winemaker without the fuss of actually having a vineyard. Read Crushpad

Book Review

Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford Read Heat

Tips and Tricks

While the rest of the world weighs most ingredients, we, here in the States, measure them. Weigh In

Go to Previous Tips
Spin It, Baby! Bakin' Bacon Espresso, Brewing the Best Cup, Clean Your Pans with Wine, What's in Your Pantry?, Pan Seared Steaks, Let Meats Rest.

Simple Recipes

Go to Previous Recipes
I still like peanut butter and jelly sandwiches. I've just updated mine a bit. Here's how I make 'em now: PB & J Updated

Previous Issues Content Pages

Go to Contents Pages
DS Issue No. 44
DS Issue No. 43
DS Issue No. 42

 

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