I have some eggplant puree in the freezer that I'd like to use. Any good ideas other than baba ghanoush? Non-pasta ideas would be great as well.
I hit the jackpot on sirloin tip steaks this week which I think would be a nice addition as we eat a lot of steak and it'll be a cheaper, lean option for quick meals. Will a simple sear and eat to medium rare, sliced thin work for this cut? I know it's slightly leaner than top sirloin but that's what I do with it and it's always great.
Do you have a favorite among these flat cuts for a simple seared steak - limited bells and whistles? I've just been introduced to them recently and love them, possibly even more than a juicy ribeye on most nights. It's hard for me to pick a favorite, but for a simple steak, I think flap and hanger are my favorites.
I love compound butter, it's such an easy way to add variation. A few favorites include paprika anchovy, chive anchovy, and bacon blue cheese. Do you have any favorite combination?
If you didn't have any other steak cut to choose from, which would be your choice - Strip (Porterhouse/T Bone if you prefer the bone) or a ribeye?
I really appreciate all of the advice that I've received here for a few cuts of steak which have been new to me. I am making my way through my summer project to try less mainstream cuts of beef. The list is pretty much complete (I've already tried flank, hanger, flat iron, flap, skirt) and tri tip is next on the list. I understand it usually comes in the size of a roat but y local butcher has them ranging from 1.25 to 1.5 l s as well so I thought I'd buy that since there are only a few of us and I don't have a grill. The plan was to pan sear and finish in the oven. I just wanted to get some idea of what I'm in for. I like a hearty cut of beef with hanger steak being my all time favorite. Is tri-tip pretty flavorful? What are your favorite ways to prepare it.
What do you generally do with this cut? Can you pan sear it like any other steak or is there some better preparation method?
I love the flavor of beef and usually don't marinate most cuts including favorites which often seem to be marinated such as skirt, flat iron, etc. Does anyone have a tried and true method for a flank steak that is not marinated? It seems that some of the recipes only recommend a short marinate time so I figured it wasn't playing a big role in the tenderizer department. Will a simple prep salt and pepper screeching hot, sliced thin across the grain yield a good result?
I love guacamole with chips and on tacos. However, I find that whenever I add it to taco salad it just disappears and the flavor is lost and it seems like a waste of good avocados. Does anyone else seem to have this "problem?" I love but I'm thinking I should reserve it for dipping.
this weekend i need to bake up a ton of valentine's treats, but don't have much time. so i mixed up the cookie dough and refrigerated it. i plan to make white chocolate macadamia cookies, chocolate chip cookies, oatmeal chocolate banana cookies, and chocolate walnut biscotti. when i bake the cookies, do i have to bring the dough to room temperature?
If you didn't have any other steak cut to choose from, which would be your choice - Strip (Porterhouse/T Bone if you prefer the bone) or a ribeye?...
My devotion to Greek yogurt is a little absurd; hardly a day goes by that I don't have at least a cup of the stuff. In recent years, I've Chobani spread further and further across the grocery aisle. Blueberry, strawberry, sure; but then pomegranate and passionfruit, and whoa, blood orange? With a whopping 21 Chobani variations now on the shelves, we took it upon ourselves to try every one of them.