Marinade Recipes For Beef

Marinades recipes for beef are a simple way to add incredible flavor to any cut of beef.  Cheap cuts of steak that are going to be grilled, benefit the most from a marinade.  The components of a marinade usually involve some kind of acidity, which in turn breaks down the muscle creating a more tender and flavorful end product.  

There are basically 4 parts to a marinade recipe: Acid based liquid, salt, pepper, and oil.  Other ingredients can consist of fresh herbs, spices, honey, and mustard, which will add another element of depth to the meat.  

When marinating beef, the usually sitting time is between 4 to 24 hours, depending on the cut and your personal time frame.  I like to plan ahead and allow the beef to sit in the marinade over night then let the meat come to room temperature before cooking.  When the beef is at room temperature, it will cook more consistently to the end desired internal temp; medium rare etc.  Another factor to think about when cooking beef is to allow ample resting time after it has been cooked, I suggest at least 15 minutes resting time.  This will allow the juices to be redistributed back into the piece of meat as well as finish the cooking time without over cooking it.  On the norm any type of meat or any dish will continue to cook even after it is removed from its cooking element.  

 Easy Beef Marinade:


For every pound of beef

1/3 Cup Balsamic vinegar
1/3 Cup Red wine, use what you would drink
Kosher salt
Fresh ground pepper
1/4 Cup Extra virgin olive oil
3 sprigs fresh rosemary, minced
2 Tbs. Brown sugar

Generously sprinkle the beef with salt and pepper. 
Combine the remaining ingredients in a mixing bowl and whisk till the sugar is dissolved.
Pour the marinade into a large zip lock bag, add beef, and let it sit in the fridge over night.
Take the meat out of the marinade and allow it to sit at room temp. for about an hour. 
Prepare your grill
Grill your meat to your desire and allow it to rest for 15 minutes. 

 
 

This is the final product that has rested for 15 minutes and as you can see the meat is a perfect medium rare.  Yum! The sugar in the marinade creates a nice caramelized crust which in turn seals in the other flavors of the marinade. 

 Here is a great video that guides you step by step to grilling the perfect piece of meat!

Man Tested Recipes | Meat and Marinades


This gives you over 120 recipes that are man approved for marinade recipes for beef and other favorite meats. 


Mojo Marinade Recipe


Learn how this all time favorite marinade will enhance any piece of beef. 


http://www.marinade.com/


I think the web address says it all!


The 101 Of Marinades


This is a great article about the basics of marinade recipes for beef, along with how to make incredible rubs, and grilling techniques. 


How To Grill Perfection


About.com expert explains how to grill perfection. 


One stop for your grilling recipes for meat.


With over 100 recipes, techniques you are bound to find a great marinade recipe for beef and how to do it perfect every time. 


In the end, marinade recipes for beef are a simple and fast way to not only enhance the flavor, but also tenderize tougher cuts of beef.  You don't have to break the food budget to enjoy perfectly prepared or grilled steak, just follow a few basic guidelines and you are on your way to a great meal.



 



 

Bone In Chicken Breast | Baked Chicken Breasts Recipes With Bone In

There is nothing like a juicy flavorful baked chicken breast bone in, not to mention a healthier alternative to other proteins.  While bone in chicken breasts may take a little longer to prepare the added flavor from the bone is hard to beat.

The cost of bone in chicken breast is cheaper by the pound and expect to have the skin still on.  If you prefer no skin it is very simple to remove although I prefer some natural fat basting over the meats while it is baking in the oven.

There are a plethora of recipes for bone in chicken breast, baked, roasted, boiled, and grilled here are some of my favorite recipes all in one place to save you time.

Learn How To Debone A Whole Chicken

Top 20 All Recipes Chicken Breast Recipes

Food Network All Time Best Chicken Breast Recipes

Simply Recipes Chicken Breast Recipes

10 Quick and Tasty Chicken Breast Recipes

"Airline" breasts are a popular menu item found in restaurants.  This video shows you how to cut your own for a great plate presentation.

Herb roasted chicken breast with creamy wine butter sauce

Simple baked bone in chicken breast with Romesco sauce and baby roasted potatoes.

How To Make The Best Cupcake Recipes

There is nothing like baking homemade cupcakes, they are quick and easy and cupcakes are a huge hit with kids not to mention the new thing with wedding cakes and special occasions.  You may have even seen a cupcake bakery pop up in your neighborhood in the past couple of years offering gourmet cupcakes that are deemed to be the best tasting and most innovative.

How To Make The Best Homemade Cupcakes 

Baking cupcakes should not be a feared task, for they are really easy to make as well as easy on the budget as well as the waistline.  Well if just eat one that is.  The main factor for making cupcakes is the ingredients and how they are incorporated with each other.  Recipes for homemade cupcakes are by the thousands though if you know the key ingredients that make the best cupcakes, you can let your imagination run wild with the kinds of cupcakes to make at home.  My two favorite cupcake recipes are lemon scented  cupcakes with a lemon raspberry glaze and double fudge chocolate cupcakes with el diablo frosting. 

The title of these homemade cupcakes sound gourmet but let me assure you they are quick and easy to make and are a huge hit.  Before I share my secret cupcake recipes, let me give you some tips to making cupcakes quick and easy.

First when cooking or preparing any dish it is always a great time saver to gather all your ingredients, measure them out, and place in the order of direction.  This will help clean up as well as help you not  leave out any ingredients the recipe calls for.  I am a huge violator in regards to this, I can not tell you how many times I have trashed my kitchen when I am incorporating ingredients and discover I have failed to read the directions or ingredients.

Lemon Cupcakes
(Makes 12 cupcakes)

• 1 1/2 sticks unsalted butter, room temperature 
• 1 1/2 cups powdered sugar, sifted
• 3 tsp. lemon zest
• 2 each large eggs
• 1 1/4 cups all purpose flour
• 1/4 cup buttermilk
• 2 Tbs. lemon juice

Preheat oven to 350 F.  Line regular size cupcake tin with cupcake liners and set aside.
Using standing mixer or electric mixer, beat butter, sugar, and lemon zest until pale and fluffy.
Add eggs one at a time, beating each in well after adding.
Add half of the flour, then buttermilk and lemon juice, then remaining flour, blending well after each addition.
Divide cupcake batter evenly among the cupcake tin and bake until a wooden toothpick comes out clean, about 22 minutes.
Cool cupcakes completely before frosting.



Lemon-Raspberry Glaze

• 1 1/2 cups powdered sugar, sifted
• 2 Tbs. lemon juice
• 1 tsp. lemon zest
• 3 Tbs. seedless raspberry jam
• Fresh raspberries, if in season

Heat up raspberry jam in microwave for about 45 seconds, set aside
Whisk together sugar, lemon juice, lemon zest and slowly add cooled raspberry jam.
Drop a dollop over the cooled cupcakes and garnish with fresh raspberries.

Lemon Cupcakes with lemon-raspberry glaze

Double Fudge Chocolate CupcakesMake 12 cupcakes

• 2 sticks unsalted butter, room temperature
• 1 1/2 cups powdered sugar, sifted
• 1 tsp. vanilla extract
• 2 each large eggs
• 1/2 cup dutch cocoa powder, sifted
• 1 1/2 cup all purpose flour
• 1/4 cup buttermilk
• 2/3 cup mini semi sweet chocolate chips
• 4 oz. bittersweet chocolate, melted

Preheat oven to 350 F. Line regular size cupcake tins and set aside.
Using standing mixer or an electric mixer, beat butter and sugar until light and fluffy.
Add eggs one at a time, then vanilla, mix till fully incorporated.
Alternate the next three ingredients, ending in flour: Half cocoa, half flour, half buttermilk then rest of cocoa, rest of buttermilk, and rest of flour.
Next slowly add the melted chocolate, and stir in the chocolate chips.
Divide the batter equally into cake tins and bake for about 24 minutes, checking with a wooden toothpick.
Remove from tins and cool completely before frosting.


El Diablo Butter Cream Chocolate Frosting
I like to add some heat to this classic frosting, it adds some heat which brings out the true flavors of the rich chocolate cupcakes.

• 2 sticks unsalted butter, room temperature
• 1 1/2 cups powdered sugar, sifted
• 3/4 cups dutch cocoa powder sifted
• 1/2 tsp. vanilla extract
• 1 tsp. cayenne pepper
• Cocoa beans for garnish

Beat butter till light and fluffy, add vanilla extract and cayenne pepper.
Slowly add powdered sugar and cocoa powder.
You may need to chill the frosting for 15 minutes to stiffen.
If you have a pastry bag you can pipe the frosting, or just spoon on cupcakes and garnish with cocoa beans.

Cupcake Supplies Online
Here is a link that has a ton of cupcake supplies like liners you see in the picture, and a ton of other baking needs. 

Secrets To Cooking Resturant Recipes At Home E Cookbook

Is there a favorite restaurant recipe you want to know the secrets to making at home but just can't seem to figure out how or what is in the dish?   Even though you may ask for the recipe from your restaurant, chances are they will not give you all the ingredients, especially the secret ingredient that makes you come back to the restaurant. 

Believe me I know, I work in the restaurant business.  If we gave all the key secret ingredients to our restaurant recipes, it is very possible we would lose some of your business.

There is a website that offers the "top secret" recipes from your favorite places to eat although over the recent years it now requires a monthly membership and the recipes offered are from places I have never eaten as well as no pictures or printer friendly recipes if I am on the go.  I like to get in and get out when I am needing a recipe and want pictures as well as detailed instructions, especially if I am "copying" a restaurant recipe.   I have used this website's recipes yet still fell a little short of the precise flavorings. 

So, here is  an e cookbook that gives you not only the secrets to the restaurant recipes but pictures, printer friendly pages, as well as a lifetime membership you can access anywhere, even on your phone!

You actually get over 100 e cookbooks to look through and all are well Awesome!!  When I first got the e cookbook, I literally spent three days just looking at all the recipes, and the secret recipes from restaurants like Red Lobster, Olive Garden, and T.G.I.F. mirror the flavors of popular entrees at the fraction of the cost if you dined out at them. 

Since money is tight this year for the holidays and I hate, I mean really hate shopping, I went ahead and got my family this secret restaurant e cookbook, it is less than 20 bucks and I can just send it to them on Christmas day, so I don't have spend money on gift wrap. 

So if you have a foodie on your shopping list this year and have no idea what to get them, or you want to gift yourself and become the popular place to eat, you should really check out the e cookbook.  They offer bonus cookbooks for free and have a solid money back guarantee, though for less than 20 bucks and over 100 cookbooks with thousands of tested recipes, it is pretty hard to give up!


Secret Restaurant Recipes E Cookbook
Click Here!

Holiday Rack Of Lamb Recipe

I love cooking during the holidays, the bountiful love of labor toward feeding the masses, while preparing one of a kind recipes like rack of lamb.  Lamb has a distinct flavor which you love or hate, personally I challenge the people who dislike lamb to try this holiday rack of lamb recipe.

It is best to plan ahead when wanting to prepare this dish, for the secret to the incredible flavor is in the over night marination!

Holiday Rack Of Lamb Recipe:

(Herb Crusted Rack of Lamb)Serves 4

1 750ml bottle of Merlot, pick a wine that you would drink, not a cooking wine
3 french lamb racks (about 8 ribs each equaling 1 1/2lbs each, trimmed of excess fat)
1 1/2 Cups fine fresh bread crumbs
3 Tbs finely chopped parsley
1/2 Tbs each of finely chopped rosemary and sage
3 Tbs grainy mustard
1 Tbs. honey
1 Tbs. melted unsalted butter
Kosher salt and fresh ground pepper
Olive oil


The day before pour entire bottle of Merlot over racks of lamb and marinate 24 hours.
Pull lamb out and bring to room temperature about 2 hours.

Mix together the bread crumbs and finely chopped herbs

Mix together the mustard, honey, and melted butter.

Preheat oven to 400 F. 

Generously sprinkle racks with salt and pepper.

In a large heavy bottomed frying pan swirl oil around about three times
over medium high heat.

Sear the fatty side of lamb till deep golden brown and set in baking dish

Spread mustard mixture over racks of lamb then firmly pack bread crumb mixture on top.

Roast lamb for about 15 to 20 minutes for medium rare (130 degrees) and allow to rest for about 10 minutes before slicing.






 

Essentials For The Outdoor Kitchen

It maybe freezing outside but with the big gift giving holiday approaching now would be a good time to hint around on what essentials you want for your outdoor kitchen.  I think setting up a second shop for your foodie creations outdoors is a must, especially if you do a lot of entertaining.  I personally love to entertain but seethe at the thought of cleaning up, or tons of traffic circulating in and out of the house, creating double the mess.
One of the main essentials for your outdoor kitchen is the some kind of bottle refrigerator, this way you can keep your food separate form the beverages, which will aid in keeping your food cold, and help the guests from hovering over space that is required to cook.  If you are a do it yourself type you can also make your own keg-o-orator, which is not difficult to do and it doesn't have to be beer, you could make a root beer keg and create a root beer float conga line!  I have seen it done.
Proper seating is vital as well when it comes to entertaining outdoors whether you have a full functioning outdoor kitchen or not.  Classic lawn chairs are always a hit or if you want to create a contemporary outdoor motif then look at bistro chairs for sale, for this is the perfect time of year to shop on line for deals on outdoor seating and their accessories.  
Now if you can afford to build an outdoor island kitchen then I envy you and will come over anytime to cook for you.  This is my dream kitchen, the ultimate best of both worlds, to be in the great outdoors and have all the needs to create a killer meal without having to step inside to do any of the cooking.
So if you have a Christmas wish list and want to hint some ideas and consider yourself the ultimate entertainer, then definitely look into the beer bottle fridge as a must for this summer as well as eclectic seating, and cool kitchen utensils that  take the wear and tear of summer sun this coming season.  The main thing to remember when thinking of the essentials for the outdoor kitchen is durability and gagging the  amount of money you want and can spend. 
Hey if all you can afford is some plastic lawn chairs and a basic BBQ, just know it is always the though that counts.

Cuban Inspired Rice Stuffing For Thanksgiving

I have been thinking a lot about what to stuff my bird with this year.  I usually make my own bread, then add some kind of protein, usually from the sausage arena then sneak in some healthy ingredients as well as fresh herbs and spices.  I will pick a cuisine like Italian and base my additive ingredients to my home made bread, or skip the bread and use polenta just to push that extra umph of flavor. 
Last year I based my stuffing on the Italian cuisine and added sweet sausage, sun dried tomatoes, fresh oregano and basil, chili flakes, and reduced Chianti wine with some demi glaze.  Needless to say it was a dish that stood on its own and offered a great left over alternative as well as boosted the roasted poultry flavor.  Now don't get me wrong the traditional stuffing with celery, onions, dried herbs, stock is just as yummy though surrounding myself in the culinary arts for so long, I can't help myself to think outside of the box. 
So this year I have tested and re-tested a different kind of stuffing that is rice based and offers an explosion of fusion between an American holiday and the flavors of Cuban/Latin descent.  If you are looking for something new and innovative for a thanksgiving side here is a recipe that I am sure will be a hit. 

Cuban Inspired Rice Stuffing
makes about 4 cups

1 Cup long grain white rice, not instant
3 Tbs. canola oil
1lb. beef or pork chorizo sausage
1 medium white onion, fine diced
2 each large garlic cloves, minced
2 celery ribs, minced
4 oz can tomato sauce
2 C. low sodium broth, chicken or beef
2 tsp. jalapeno or habanero, minced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground cinnamon
1/4 cup golden raisins, soaked in dark rum (2oz)
Fresh cilantro sprigs, hand torn
Zest and juice of 2 oranges
Lime wedges

 *If you do not like a lot of spice you can just use 1 tsp. of one of the peppers.
*For the golden raisins you can soak in water if you want, or light rum what ever is on hand.

1. In a large frying pan over medium high heat add the chorizo and cook till sausage is broken down about 6 minutes.  Remove from pan and set aside.
2. Do not wipe out pan, add the oil, onion, celery, pepper, and garlic and saute till veggies are tender about 6 minutes, add rice and toast till golden brown about 8 minutes.
3. Add spices and let cook for 2 minutes, then add tomato sauce, raisins, orange zest and juice, along with the chicken broth.  Reduce heat and cover with airtight lid and simmer on low for about 30-35 minutes till the majority of liquid is absorbed.  
4. Carefully lift lid and check for seasoning, you will discover that salt or pepper is unlikely needed due to the chorizo and hot pepper.  
5. If you are stuffing your turkey then you would add the cilantro sprigs and stuff your bird.  The rice mixture will seem a little loose but this will help it from not drying out and resulting in a clumped mixture.  
6. If you are serving the rice along side the turkey just reduce the heat to warm and cover with the lid and let sit for about 15 minutes.
7. When you serve the Cuban rice stuffing place a lime wedge for squeezing over the dish, this "wakes" up the flavors and eased the spice.  

I hope you enjoy this dish as one of your Thanksgiving sides as well as a year long option for a creative rice dish.