Tag: beef

The Best Steak Marinade

Step that steak up a few notches with an excellent marinade. Maybe something special for Father’s Day.

The inspiration is a very common recipe around the internet on blogs and recipe sites. The original (I think) is known as “Best Steak Marinade in Existence” on Allrecipes.com.   Only a few changes to simplify and some rounding for a smaller (Cooking For Two) amount. Plus I didn’t bother with running though a blender.

I generally buy very good beef so a marinade just seems wrong on a filet
or porterhouse. Just some salt, pepper and a little garlic please. Strip steaks have just not been our favorites over the
years but the best looking steaks at the market were the strips. I had
just read
Simple Steak Marinade by Chris at Nibble Me This and a marinade seem great but I’m not a “beer person” so Google was my friend again. If your a beer person, check out Chris’ post.

Rating:

A 5 minus. I don’t frequently marinade steak but this is good enough to start doing it a lot more. My wife felt it was the best strip steak she has had in years.

Notes:Run though a blender if you want but it doesn’t seem necessary to me. Use black pepper if you don’t have white. Add a pinch of crushed red pepper or a hot or pepper sauce if you want.

In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.

Trim your steaks of extra fat. Here are two strip steaks about 12 oz each. (I do not want to hear about not doing this to a strip steak)

Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.

Remove from the marinade and discard the marinade. Grill as usual. Here I’m grilled over high heat for about 15 minutes total.

Allow to rest for 5 minutes or so before cutting.

The Best Steak Marinade
by DrDan at 101 Cooking for Two June-14-2013

Step that steak up a few notches with an excellent marinade.

Ingredients
  • 3 T soy sauce
  • 4 T olive oil
  • 3 T lemon juice
  • 2 T Worcestershire sauce
  • 2 t garlic powder
  • 1 1/2 T dry basil
  • 2 t dry parsley flakes
  • 1/2 t white pepper (or black if you don’t have it)
Instructions
1) In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.2) Trim your steaks of extra fat. Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.3) Remove from the marinade and discard the marinade. Grill as usual.
Details

Prep time: 5 mins Cook time: 2 hour Total time: 2 hour 5 mins Yield: 2 servings

Updated

June 14 2013

Dan Mikesell

Busiate alla trapanese by Benedetta Rossi, the super creamy and fresh Sicilian dish better than a cold pasta – Gordon Ramsay’s version

busiate-trapanese-style

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busiate-trapanese-style

Trapani-style busiate are a typical Sicilian dish that you can easily make at home. This first course, with a rich and authentic flavour, is perfect for both everyday dinners and special occasions, thanks to the fresh pesto homemade pasta that will not fail to impress your guests. Busiate, a type of pasta rolled and irregular originally from Trapani, they retain perfectly the creamy dressingmaking every bite a delight. Although they can also be found in other Italian regions with different names, the Trapani version remains unique in its kind. Let’s see the version of Blessed Rossi

Trapani-style busiate

Ingredients

  • 320 g of busiate
  • 300 g of cherry tomatoes
  • 50 g of peeled almonds
  • 40 g of basil
  • 2 tablespoons grated pecorino cheese
  • ½ clove of garlic
  • 20 g of olive oil
  • Add salt to taste
  • Fresh basil for garnish
  • Extra olive oil for serving

Preparation

To prepare Trapani-style busiate, start by making a cross-shaped incision at the base of the cherry tomatoes with a knife. Immerse them in boiling salted water for about five minutes. Once blanched, drain them and let them cool slightly before peel them. Remove the excess water and transfer the peeled tomatoes into the glass mixer. Add the basil, grated pecorino, peeled almonds, garlic, salt and olive oil. Blend everything together until you get a grainy consistency, making sure it is not completely smooth to maintain an authentic texture.

While the pesto restsbring a pot with plenty of salted water to the boil. Cook the busiate according to the instructions on the package, then drain and transfer them to a large bowl. Add the pesto prepared previously and mix thoroughly to distribute the sauce evenly over the pasta. Serve immediatelygarnish with a drizzle of raw olive oil and a few fresh basil leaves for a final touch of color and freshness. Your Trapani-style busiate they’re ready. Enjoy your meal.

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Perfect Cold Pasta by Cannavacciuolo, the chef’s 5 golden rules: here’s where I put it immediately after cooking, never in the fridge – Gordon Ramsay’s version

cold pasta

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It is now well known that thecold saladwhether mixed, rice, chicken, seafood, or pasta, is the star of the summer. Of all those listed, pasta is the liveliest and richest in carbohydrates, becoming the favorite choice of ‘pasta makers’. It is a must because it is a dish colorful, fresh, tasty which is prepared with ease, savored with pleasure and is perfectly suited to both business lunches and those at the seaside. However, the result is not always the one hoped for. Below, in fact, I leave you tips and tricks to have a perfect and satisfying result!

Tips for a perfect cold pasta

Pasta shapes and cooking
Choose small and compact formats: such as fusilli, rigatoni, ditalini and mezze penne. These formats are less slippery and tend to break less than the long ones.
Cook the pasta to perfection: Don’t drain it too al dentebecause as it cools the dough can lose elasticity and harden slightly.

Seasoning and cooling
It is best to prepare the sauce in advance so that you can add it right away. This helps prevent the pasta from sticking. You can also avoid rinsing the pasta under running water. Instead, let it cool on a baking tray lined with baking paper with a drizzle of oilto retain the starch and flavor.

Ingredients
Use quality ingredients: Avoid pre-packaged condiments, often too acidic, and prefer fresh, high-quality ingredients.
Cut them into small pieces: Halved cherry tomatoes, diced vegetables and diced ham mix best with pasta. Opt for soft pickles such as capers, olives and spring onions. Avoid raw vegetables that are too hard (like carrots, unless julienned) and condiments that bind the dish together like grated cheese or mayonnaise.

Timings
Don’t make it too far in advance: Making pasta salad a day or more in advance can cause the pasta to lose flavor and consistency, and it can become sticky by absorbing water from the other ingredients. The ideal is to make it a few hours before serving (about two hours), removing it from the fridge one half an hour before eating it.

Cold Pasta Recipe

Ingredients for 4 people

  • 380 g of fusilli (or any other short format)
  • 130 g of diced cooked ham
  • a handful of datterini tomatoes
  • 30 g of caciocavallo or filatino or galbanino
  • Taggiasca olives to taste
  • basil, extra virgin olive oil, salt and pepper to taste
  • broccoli florets (if you prefer)

Preparation

To prepare Cold pasta salad with vegetables and hamstart by combining all the diced ingredients in a bowl, except the broccoli florets. Season with oil, salt and pepper, mixing well to combine the flavors. Cook the pasta according to the instructions on the package. Once cooked, drain and let it cool on a baking sheet lined with parchment paper.

When the pasta is coldpour it into a bowl and add the dressing along with another spoonful of oil. Mix everything together and garnish with basil leaves and a few slices of cooked ham, sliced ​​and rolled up in the center of the plate like a little rose. Let the pasta salad rest in the refrigerator for a couple of hours. Then take it out of the fridge half an hour before eating it, so that it comes back to room temperature and then you will be ready to enjoy it. Enjoy your meal!

Read also: Pasta fredda caprese, the first quick and good to prepare in advance with a secret: what to add to the oil

cold pasta

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