I am sure we have all had at least one steak in our life time. At least that is what I hope. I also hope that when you have consumed this flesh of a bovine, it was an experience that left you satiated and happy. A great many people only really experience good or great steaks at a steak house restaurant. There are even some that are afraid to cook their own steaks for fear of screwing up the meat. Steak after all is not exactly cheap. Have no fear for I am here to impart some simple knowledge that will make cooking tasty steaks not only an easy task, but one that you enjoy.
Let's start with how to pick a good steak. What you are looking for in your meat is a steak that is shiny vibrant red. This means the meat is still fresh and full of moisture. If it is starting to brown or look dull, the meat is getting old and dried out. Not sexy. Dried out meat means less flavor. Next look at the meat itself. You are looking for plenty of intramuscular fat. This is called marbling and the more marbling you have, the more flavor and juiciness your meat will have. In fact, it is the amount of marbling that helps distinguish a choice cut of beef from a prime. Last comes the thickness of your meat. This is a matter of personal preference but there are some important things to consider. Meat that is too thin will more often over cook and dry out. Meat that is too thick will take forever to cook to where you really want it, unless you want it blue (read raw in the middle). Chances are you will burn the outside before you get it to that perfect state of doneness. I personally recommend a steak that is from no less than 3/4 of an inch to 1 1/4 inches.
We now have our steaks and are ready for a great steak experience. We just need to cook them and are on our way. Well, yes and no. Before we get to actually cooking them we need to let them get to almost room temperature. Leave them out for about a half hour. Why? Well, simple really. The steak you are about to cook is a muscle, even if it is dead. What do muscles do? They contract, especially if you shock them. If you take a nice cold steak and just start cooking it on some hot grill, the muscle will get shocked, tense up and leave you with a rubbery, chewy steak. Let your meat come up to temp. Trust me, waiting that half hour wait is worth a nice tender juicy piece of heaven.
So we have our steaks at home ready to go. How are we going to cook them? The most well known way is just to simply slap them on the grill and cook them that way. There is certainly nothing wrong with that. I enjoy a nice grilled steak as much as the next guy. I just want to point out that there are other options out there for those of us who don't own a grill or even a grill pan or are just afraid of the outside. You can cook a perfect steak from the comfort of your own indoor kitchen.
To me, when cooking steaks in the kitchen, nothing is as indispensable as the oven. Yes, that is right the oven. Now, I am not saying you are going to roast your steaks like you would, say, a roast, but you will help them cook in there. To me the oven is the best way to help get your steaks to that perfect degree of doneness. Just preheat that bad boy to 350-375 degrees.
Now, don't just stick your steaks in there and call it a day. No, there are some steps to take before hand. One way I love doing steaks is using the good ol' saute pan. If you have a cast iron pan, even better. What you want to do is get this pan nice and hot. As hot as you possible can. Next thing you do is put your steaks in the hot pan. There are two things you need to know when you do this. First of all, don't add fat to the pan. The steaks has enough fat to do its thing. You just need to be patient and let it do its thing. If the meat sticks, don't worry about it. As it cooks and caramelizes the meat will "let go". When it does, you know it is time to flip it over. This is what we call searing the meat. Contrary to popular belief, this does not "seal in the juices". It does however give you nice eye appeal, a nice crust on the steak and excellent flavor.
The second thing you need to know when searing meat is do not under any circumstances season your meat until after you have seared it. For one thing, if you season your meat there is a good chance that you will burn said seasoning. Nothing can ruin a tasty steak like burnt bitter seasoning flavor. Secondly, if you season your meat the salt will draw out the moisture of the meat and make it more difficult to caramelize in the hot pan. So show a little restraint and wait until after searing the meat.
The meat is now nice and seared, but do not be fooled. While the outside is nice and cooked, the inside is still pretty darn raw. Granted, some people like it this way, but most of us like our meat at least a little more well done. This where the oven comes in. You have two options. If your pan is oven proof, you can just stick it in the oven and move on to other things. If it is not, or if you want to make a pan sauce, then you will have to transfer your steaks to a baking sheet and put them in the oven that way. While the steaks finish cooking you can make your pan sauce out of the leavings in the pan. For how to make pan sauces, just refer to my previous article.
The amount of time the steaks stay in the oven depends on several things. Factors such as the oven itself, how thick the meat is, how well done you like your steak all play a role in how long the steak is in the oven. Generally I say start with a time of about 8 to 10 min. then take the temperature of the meat. The best way to check doneness is with a meat thermometer. It is more accurate then the touch method and not as hard to learn. For a rare steak you want the final temperature to be at 125 degrees. For medium-rare you are looking for 135, medium 145, medium-well 155 and for shoe leather you are looking for 165 or over.
Another way to use your oven is to use the broiler. Most ovens today have a broiler setting. The problem is most people don't even know what it is or how to use it. The broiler is essentially the same thing as a grill. That is to say it is a cooking method using intense and direct heat. The only real difference is that with the grill the heat comes from the bottom up and with the broiler the heat comes from the top down. Knowing that you can use your broiler to cook steaks in much the same way you would on a grill. You could also used the broiler to sear your meat then finish it off in the same oven only under the conventional setting.
One thing to consider when cooking with the oven is that you want to pull stuff out about five to ten degrees before you want it to be since the meat will continue to cook for about ten min. after it has been out of the oven. You want to let the meat rest during this time. If you cut into the the meat, all your juices will run out and leave you a nice dry steak.
Now that you have your steaks cooking, how are you going to season them? The perfect steak seasoning is salt and pepper. That is it. If you have good meat you don't need to embellish any more than that. The salt and pepper make the flavor of the juices sing in your mouth.
That being said, I know a great many people that will say, well, that is all fine and good, but it is boring. Well, if you want to sass up your steak then there are endless ways to do so. Try some crushed red pepper flakes or how about a squeeze of fresh lemon juice after the steaks are done. Or how about making a garlic and herb compound butter and putting a pat of that on the steaks and letting the residual heat melt it into the steak. As stated in a previous part of this article you could even make your own pan sauce for you steak. You could try the countless rubs and steak sauces available at your local grocery store, and there is nothing wrong with that. However, when you make that steak your own with your own seasonings and sauces, then you really have something special to enjoy.
A blog about cooking, eating, and all things food.
Saturday, June 1, 2013
Tortillas
If you live you the US, especially in the southwest, then you probably know what a tortilla is. And just in case there is any confusion, I am talking about the Mexican tortilla, not the Spanish version. I am even willing to bet that in today's global society, that people as far as England or even Japan know what a tortilla is. However most people don't really know what to do with a tortilla. Well, that is what I am here for. I have grown up all my life with tortillas and are even now an integral part of my diet.
The first thing we have to cover is what a tortilla is. This is just in case there is anyone out there who is not familiar with this Mexican classic. The best way to put it is that tortillas are the Mexican bread. Every culture has their own version of bread and tortillas are that to Mexican. To be specific tortillas are like a round flat bread made from ground corn, also known as maize, or flour. In a way they resemble pita bread or naan. However, tortillas are not as big as naan and not as "bumpy" as pita.
In grocery stores here, tortillas are usually found with the other bread. In some grocery stores, there are so many different varieties (read brands), that they have their own table or shelf. Where you live they may be a bit harder to find and only available in specialty stores.
Now, when you do find tortillas they will often come in plastic bags and are unrefrigerated. I find the best way to store them is to keep them in the same plastic bag but put them in the refrigerator. This will help them keep. And they keep for a very long time. Usually when you see mold on them is when it is time to throw them out.
One important thing about tortillas, especially corn tortillas, is that you want to eat them warm. Flour tortillas can be eaten as is or even straight from the refrigerator, but trust me, there is nothing better than eating a freshly warmed tortilla. Corn tortillas are not even edible when they are cold since they are brittle, dry and starchy. I think this is a reason so many uninformed people don't like corn tortillas. They just don't know what to do with them.
So now the question is how exactly does one heat these things up? The easiest way is to stick them in the microwave and nuke them for a one to two minutes. But that is the lazy man's way to do it. The best way is to get a griddle nice and hot and heat them whit as many as you can fit on the griddle. If you don't own a griddle, then a saute pan will do. If you have a gas stove, then any self respecting Mexican, myself included, will tell you that you don't even need a pan.
The key to heating tortillas is both patience and interaction. You see, you can't just put the tortilla down on the hot surface and wait for it to warm up. Chances are you are going to have a smoking, blackened piece of garbage if you do that. The tortillas are so thin that they need to be flipped over again and again. They ensures that your tortillas will get nice and hot and not burn. If you are good enough then you will have attractive brown spots all over your tortillas.
The tortillas are now on the hot griddle or whatever implement you are using to heat them. How do you know when they are ready? The truth of the matter is, just like many foods, the tortillas will let you know when they are ready. Corn tortillas hold heat marvelously, so the temperature alone is a good indication. They also become very pliable and easy to fold once they are hot. Try folding a cold corn tortilla and it will break right in two. A flour tortilla is a little softer and pliable when cold, but the same principle applies. The warmer it gets, the softer it gets. If you are lucky, the flour tortillas inflate when they are getting ready. As the air in layers of flour gets hot and expands, the tortilla inflates, and you know you are there.
Can you over cook or heat your tortillas too much? Sure you can, but it is not the end of the world. Provided you did not scorch them, all it means when a tortilla is on the heat too long is that it will get a little harder than you want it. The same heat that makes the tortillas soft makes them hard after a while. But this is how you get such things as tostadas and tortilla chips. You just heat your tortillas until they are crispy.
Another important aspect of tortillas is holding them. You want your tortillas to stay hot. Remember how I said there is nothing better than a warm or hot tortilla? Well, there is nothing worse than a cold tortilla, especially after it has already been heated. It gets rigid and just looses all appeal. But do not fret for holding tortillas is really easy. All you really need is a clean kitchen towel. Just fold it like you would to store it in a drawer, then store your tortillas in the middle fold. If you have a basket that you can put the towel in, then even better.
So, what can you do with your new bounty of tortillas sitting in the refrigerator? The possibilities are endless. You don't have to limit the range of tortillas to just tacos or enchiladas. They range from a simple snack with a bit of cheese to an accompaniment to a nice meal. That meal does not even have to be Mexican food. Just think of tortillas as another type of bread and you have opened yourself up to a culinary playground.
The first thing we have to cover is what a tortilla is. This is just in case there is anyone out there who is not familiar with this Mexican classic. The best way to put it is that tortillas are the Mexican bread. Every culture has their own version of bread and tortillas are that to Mexican. To be specific tortillas are like a round flat bread made from ground corn, also known as maize, or flour. In a way they resemble pita bread or naan. However, tortillas are not as big as naan and not as "bumpy" as pita.
In grocery stores here, tortillas are usually found with the other bread. In some grocery stores, there are so many different varieties (read brands), that they have their own table or shelf. Where you live they may be a bit harder to find and only available in specialty stores.
Now, when you do find tortillas they will often come in plastic bags and are unrefrigerated. I find the best way to store them is to keep them in the same plastic bag but put them in the refrigerator. This will help them keep. And they keep for a very long time. Usually when you see mold on them is when it is time to throw them out.
One important thing about tortillas, especially corn tortillas, is that you want to eat them warm. Flour tortillas can be eaten as is or even straight from the refrigerator, but trust me, there is nothing better than eating a freshly warmed tortilla. Corn tortillas are not even edible when they are cold since they are brittle, dry and starchy. I think this is a reason so many uninformed people don't like corn tortillas. They just don't know what to do with them.
So now the question is how exactly does one heat these things up? The easiest way is to stick them in the microwave and nuke them for a one to two minutes. But that is the lazy man's way to do it. The best way is to get a griddle nice and hot and heat them whit as many as you can fit on the griddle. If you don't own a griddle, then a saute pan will do. If you have a gas stove, then any self respecting Mexican, myself included, will tell you that you don't even need a pan.
The key to heating tortillas is both patience and interaction. You see, you can't just put the tortilla down on the hot surface and wait for it to warm up. Chances are you are going to have a smoking, blackened piece of garbage if you do that. The tortillas are so thin that they need to be flipped over again and again. They ensures that your tortillas will get nice and hot and not burn. If you are good enough then you will have attractive brown spots all over your tortillas.
The tortillas are now on the hot griddle or whatever implement you are using to heat them. How do you know when they are ready? The truth of the matter is, just like many foods, the tortillas will let you know when they are ready. Corn tortillas hold heat marvelously, so the temperature alone is a good indication. They also become very pliable and easy to fold once they are hot. Try folding a cold corn tortilla and it will break right in two. A flour tortilla is a little softer and pliable when cold, but the same principle applies. The warmer it gets, the softer it gets. If you are lucky, the flour tortillas inflate when they are getting ready. As the air in layers of flour gets hot and expands, the tortilla inflates, and you know you are there.
Can you over cook or heat your tortillas too much? Sure you can, but it is not the end of the world. Provided you did not scorch them, all it means when a tortilla is on the heat too long is that it will get a little harder than you want it. The same heat that makes the tortillas soft makes them hard after a while. But this is how you get such things as tostadas and tortilla chips. You just heat your tortillas until they are crispy.
Another important aspect of tortillas is holding them. You want your tortillas to stay hot. Remember how I said there is nothing better than a warm or hot tortilla? Well, there is nothing worse than a cold tortilla, especially after it has already been heated. It gets rigid and just looses all appeal. But do not fret for holding tortillas is really easy. All you really need is a clean kitchen towel. Just fold it like you would to store it in a drawer, then store your tortillas in the middle fold. If you have a basket that you can put the towel in, then even better.
So, what can you do with your new bounty of tortillas sitting in the refrigerator? The possibilities are endless. You don't have to limit the range of tortillas to just tacos or enchiladas. They range from a simple snack with a bit of cheese to an accompaniment to a nice meal. That meal does not even have to be Mexican food. Just think of tortillas as another type of bread and you have opened yourself up to a culinary playground.
Shepherd's Pie
So how many of you out there know what shepherd's pie is? I am sure some of the more cosmopolitan readers know what shepherd's pie is and might even know what the difference is between that and cottage pie. But for everyone else... First of all, let's get the "is it made out of shepherds" jokes out of the way.
No, shepherds pie is a traditional English dish and consists of basically just ground or minced meat that has been sauteed or fried, has gravy, and is topped with mashed potatoes. This meat traditionally are the left overs from the Sunday roast. Sounds like a good way to use leftovers, doesn't it? There are countless variations on this basic recipe.
For instance, traditional shepherd's pie is made with lamb. When you are using beef, it is known as cottage pie. Another variation is what accompanies the meat. You can add things such as onions, mushrooms, carrots and the like. The gravy is usually made from the drippings of the roast. However, since nowadays, most shepherd's pies are made as the principle dish and not just as a way of using leftovers, you have to get creative on how to make your gravy, but it is not really that hard. So now that you know what shepherd's, or cottage pie is, let me give you a basic recipe.
2 lbs ground meat (lamb or beef)
1 large onion diced
2 carrots diced
2 bay leaves
1/2 cup flour
2 cups beef stock (if you have to use bullion)
Salt and Pepper to taste
1 1/2 lbs potatoes (about 2 large ones)
2 cups milk or 1 1/2 cups cream
4 table spoons butter
1/2 to 1 cup cheddar cheese
In large pan add a little cooking oil and allow it to get hot. after it gets hot, add your vegetables and allow them to cook until the onions turn translucent.
Add meat and brown throughly. break up any large clumps. Season slightly. Don't over season because the beef stock will add some salt. This is especially true if you use bullion.
Remove some of the grease from the meat. Don't completely drain because you will used some of that fat to combine with the flour to thicken the gravy.
Add your flour to the meat and stir in. Add in your liquid and bay leaves. Whisk away any lumps from the flour. Simmer until gravy is thickened. Taste and adjust seasoning.
Boil your potatoes until soft. Mash with milk/cream and butter. Season to taste. If you have a really great way of making mashed potatoes, then by all means use them for this recipe.
Remove bay leaves from meat and pour into a casserole dish.
Top meat with mashed potatoes and spread evenly. Top with cheddar cheese.
Bake at 375 degrees for about 30-45 min. or until cheese is melted, potatoes are golden brown and it is all heated through.
This dish is great to prep ahead of time, have ready, and just bake when you intend to serve. Like I said, before, this is only one variation on the shepherd's pie. Play around with it. Add more, take away, use your own mashed potatoes. Make this dish your own.
No, shepherds pie is a traditional English dish and consists of basically just ground or minced meat that has been sauteed or fried, has gravy, and is topped with mashed potatoes. This meat traditionally are the left overs from the Sunday roast. Sounds like a good way to use leftovers, doesn't it? There are countless variations on this basic recipe.
For instance, traditional shepherd's pie is made with lamb. When you are using beef, it is known as cottage pie. Another variation is what accompanies the meat. You can add things such as onions, mushrooms, carrots and the like. The gravy is usually made from the drippings of the roast. However, since nowadays, most shepherd's pies are made as the principle dish and not just as a way of using leftovers, you have to get creative on how to make your gravy, but it is not really that hard. So now that you know what shepherd's, or cottage pie is, let me give you a basic recipe.
2 lbs ground meat (lamb or beef)
1 large onion diced
2 carrots diced
2 bay leaves
1/2 cup flour
2 cups beef stock (if you have to use bullion)
Salt and Pepper to taste
1 1/2 lbs potatoes (about 2 large ones)
2 cups milk or 1 1/2 cups cream
4 table spoons butter
1/2 to 1 cup cheddar cheese
In large pan add a little cooking oil and allow it to get hot. after it gets hot, add your vegetables and allow them to cook until the onions turn translucent.
Add meat and brown throughly. break up any large clumps. Season slightly. Don't over season because the beef stock will add some salt. This is especially true if you use bullion.
Remove some of the grease from the meat. Don't completely drain because you will used some of that fat to combine with the flour to thicken the gravy.
Add your flour to the meat and stir in. Add in your liquid and bay leaves. Whisk away any lumps from the flour. Simmer until gravy is thickened. Taste and adjust seasoning.
Boil your potatoes until soft. Mash with milk/cream and butter. Season to taste. If you have a really great way of making mashed potatoes, then by all means use them for this recipe.
Remove bay leaves from meat and pour into a casserole dish.
Top meat with mashed potatoes and spread evenly. Top with cheddar cheese.
Bake at 375 degrees for about 30-45 min. or until cheese is melted, potatoes are golden brown and it is all heated through.
This dish is great to prep ahead of time, have ready, and just bake when you intend to serve. Like I said, before, this is only one variation on the shepherd's pie. Play around with it. Add more, take away, use your own mashed potatoes. Make this dish your own.
Friday, May 31, 2013
Broiling: The Bastard Child of the Kitchen
So what is broiling? How do you do it? Where does it come from? Do I need a special piece of equipment to do it? In my experience so many home cooks don't know what broiling is that they let a very useful cooking method go unused. It is just another weapon in a cook's arsenal to make tasty and delicious meals.
What is Broiling?
Let's start at the beginning with a quick and easy definition of broiling. Broiling is a cooking method that involves intense dry direct heat coming from above. It is like grilling except that with grilling the heat comes from below. I must make a quick semantic note. Broiling is term used in the US and Canada where as in other parts of the English speaking world, it is known as grilling. This can get a little confusing but just keep in mind that these two cooking techniques are essentially the same except for some subtle differences.
Grilling vs. Broiling
As noted before, the big difference between the two is the direction of the heat source. The other big difference is where you do the grilling/broiling. Grilling is done outside on, well, the grill, while broiling is done under a broiler. I will get to what a broiler is and where you can Find it. The difference of location also leads to a more subtle difference. You see, when you are grilling on a grill, you tend to get constant heat. When broiling, you have to be careful otherwise you may get uneven heat. It all really depends on your broiler.
What is a broiler?
Some people may be thinking, "I don't even have a broiler, so why should I be concerned?" In my personal experience so many people don't know that they even have a broiler that they don't use it. A broiler, simply put, is your oven on a different setting. I am willing to bet that about 90% of all home ovens today have a broiler. All it really is, depending on whether it is a gas or electric oven, is the top heating element providing the heat. If you have a gas oven, then your broiler is probably located in a drawer type compartment with the same gas flame that heats the regular oven overhead.
In either case, it is more than likely the oven has a broiler setting on the oven dial. It is usually past the hottest temperature on the dial. This is because the broiler setting brings the temp up to or over 500 degrees Fahrenheit. This is the high heat part of the equation.
Now, remember when I said that with a broiler you may get uneven heating? Well, that is because of the way an oven works. This applies more to a electric oven. A gas oven has constant heat, even when it reaches the desired temp. However, an electric oven cycles. When it reaches the desired temp, it literally shuts off, thus the uneven cooking. The easy way to circumvent this is to leave the oven door opened a crack so the heat is not trapped in the oven and the oven reaches its temp.
How do you broil?
There are some easy guidelines to follow when broiling. The first is get to know your equipment. Do you have a gas or electric oven? Is the broiler just on the temperature dial or is it an entirely different setting? Once you have gotten to know how your broiler works, you can deal with the food.
The first thing you have to think about is what you are going to be broiling. You have to keep in mind what would be suitable for broiling like what would be suitable for grilling. Since the cooking will involve high intense heat, you want something that can stand up to it. Things that are too delicate and flimsy just don't do well under the broiler.
One thing you can get away with is broiling something that might fall through the grates on a grill. Just keep in mind that since it is a direct heat, chances are you are going to have to flip your item to get it to cook properly.
When you are broiling it is important to have your food elevated to allow fat and other liquids to drip off. Most ovens come with a broiler pan, which is a two sectioned pan with a dish part that catches the drippings and a top part that has slits cut into it where the liquid drips off. Now, you don't really need a special broiler pan. If you have a sheet pan or cookie sheet that you can fit a rack into, then you are set.
Now you have chosen your item to broil. But how are you going to season it? Well, simplicity is best. However, if you do want to get a little more extravagant, keep a couple of things in mind. Don't use seasoning that can burn easily. Things like fresh or dried herbs or even pepper can burn and become bitter. Save these until after the cooking is done. When marinating, stay away from marinades with a high fat content. High heat and fat could cause flare ups. Knowing this should keep your food tasting good.
Broiling is just a misunderstood and underutilized method of cooking. Just think of all the things you could do if you wanted to grill and just don't want to be outside. Or simply don't think of broiling as the ugly sister of grilling. Broiling is a useful way of cooking all on its own.
What is Broiling?
Let's start at the beginning with a quick and easy definition of broiling. Broiling is a cooking method that involves intense dry direct heat coming from above. It is like grilling except that with grilling the heat comes from below. I must make a quick semantic note. Broiling is term used in the US and Canada where as in other parts of the English speaking world, it is known as grilling. This can get a little confusing but just keep in mind that these two cooking techniques are essentially the same except for some subtle differences.
Grilling vs. Broiling
As noted before, the big difference between the two is the direction of the heat source. The other big difference is where you do the grilling/broiling. Grilling is done outside on, well, the grill, while broiling is done under a broiler. I will get to what a broiler is and where you can Find it. The difference of location also leads to a more subtle difference. You see, when you are grilling on a grill, you tend to get constant heat. When broiling, you have to be careful otherwise you may get uneven heat. It all really depends on your broiler.
What is a broiler?
Some people may be thinking, "I don't even have a broiler, so why should I be concerned?" In my personal experience so many people don't know that they even have a broiler that they don't use it. A broiler, simply put, is your oven on a different setting. I am willing to bet that about 90% of all home ovens today have a broiler. All it really is, depending on whether it is a gas or electric oven, is the top heating element providing the heat. If you have a gas oven, then your broiler is probably located in a drawer type compartment with the same gas flame that heats the regular oven overhead.
In either case, it is more than likely the oven has a broiler setting on the oven dial. It is usually past the hottest temperature on the dial. This is because the broiler setting brings the temp up to or over 500 degrees Fahrenheit. This is the high heat part of the equation.
Now, remember when I said that with a broiler you may get uneven heating? Well, that is because of the way an oven works. This applies more to a electric oven. A gas oven has constant heat, even when it reaches the desired temp. However, an electric oven cycles. When it reaches the desired temp, it literally shuts off, thus the uneven cooking. The easy way to circumvent this is to leave the oven door opened a crack so the heat is not trapped in the oven and the oven reaches its temp.
How do you broil?
There are some easy guidelines to follow when broiling. The first is get to know your equipment. Do you have a gas or electric oven? Is the broiler just on the temperature dial or is it an entirely different setting? Once you have gotten to know how your broiler works, you can deal with the food.
The first thing you have to think about is what you are going to be broiling. You have to keep in mind what would be suitable for broiling like what would be suitable for grilling. Since the cooking will involve high intense heat, you want something that can stand up to it. Things that are too delicate and flimsy just don't do well under the broiler.
One thing you can get away with is broiling something that might fall through the grates on a grill. Just keep in mind that since it is a direct heat, chances are you are going to have to flip your item to get it to cook properly.
When you are broiling it is important to have your food elevated to allow fat and other liquids to drip off. Most ovens come with a broiler pan, which is a two sectioned pan with a dish part that catches the drippings and a top part that has slits cut into it where the liquid drips off. Now, you don't really need a special broiler pan. If you have a sheet pan or cookie sheet that you can fit a rack into, then you are set.
Now you have chosen your item to broil. But how are you going to season it? Well, simplicity is best. However, if you do want to get a little more extravagant, keep a couple of things in mind. Don't use seasoning that can burn easily. Things like fresh or dried herbs or even pepper can burn and become bitter. Save these until after the cooking is done. When marinating, stay away from marinades with a high fat content. High heat and fat could cause flare ups. Knowing this should keep your food tasting good.
Broiling is just a misunderstood and underutilized method of cooking. Just think of all the things you could do if you wanted to grill and just don't want to be outside. Or simply don't think of broiling as the ugly sister of grilling. Broiling is a useful way of cooking all on its own.
Thursday, May 30, 2013
Review of Fadi's Mediterranean Grill on Beechnut
One of the things that I love about Houston is that it is so multicultural. You can find great cuisine from all over the world in Houston. And not only can you find it, but chances are that it will be good. My wife and I dined at what is turning into one of our favorite Mediterranean places, Fadi's Mediterranean Grill.
Fadi's is set up cafeteria style where you can go down the line and pick out your food. One of my favorite things about Fadi's (besides the food) is the fact that they allow half orders. This gives patrons a chance to not eat as much food if they are not as hungry or, and more importantly to me, it gives people a chance to try multiple things without breaking the bank. Oh, and you will want to take advantage of that because Fadi's is not short on choices. I commonly get half orders of stuff just so I can try them out.
For tonight's meal my wife and I both went with our standard entree, the lamb shank. She also had some tabouli, a half order of roasted garlic and mushroom hummus and a side of dolmas. To accompany my lamb I had a half order of the same hummus, a half order of a yogurt, dill, and walnut dip, and a full order of the grilled vegetables. I also had an order of varied "pickles". We both also got pita bread.
My original plan was to start with the "weaker" dishes and move on to the stronger ones, but the truth is there weren't any really bad dishes here. So, I guess I will start with some of the shared stuff and move onto the entree. The dolmas, or stuffed grape leaves, were delicious. They were stuffed with rice and had a nice tangy bite as from lemon. All this was underscored with a pleasant mint flavor. The dolmas were also nicely constructed. They held up to being bitten into or even dipped.
The yogurt dip was exquisite. It was rich, thick and creamy. It had the consistency of a nice cream cheese dip. The flavor was quite good, highlighting the yogurt, while still showcasing the walnuts and dill. Speaking of which, the dip had some nice walnut pieces mixed in. What I liked best about the dip is that it played well with others, whether that be mixing it with the lamb or intermingling with the hummus.
That leads me to the hummus. Fadi's really knows how to make hummus. I would even venture to say that this is one of the best things about Fadi's. There is always at least two or three types of hummus to choose from. This iteration is one that I won't soon forget. The hummus itself was full bodied and lush, almost feathery. It was thick, but not too viscous. The flavor of the chickpeas and tahin never overpowered the roasted garlic and mushrooms. In fact, it was as if the hummus was just the vehicle for the other flavors, giving it a much more robust flavor profile.
The grilled vegetables I had were quite nice. First of all, they were served as a cold dish, not hot. This was a delightful surprise. The vegetables were thickly cut so they really held up to the grill. They were soft, but nut mushy. Truth is that they still had just the right amount of bite to them. If I had any issues with them it was just that they could have used a little seasoning.
The tabouli my wife ordered was also marvelous. It was parsley heavy giving it a nice fresh feel and taste. Now, some might not like their tabouli to be proportioned like that. For her, it was just right. The tabouli was quite zesty, having been flavored with a great deal of lemon juice and spices. It was a cooling side dish for a hot summer evening.
For those of you who might now know, happiness is fresh, warm pita straight out of the oven. And that is exactly how Fadi's serves them. They have a working oven right where you can see it and they are cranking out fresh hot pita. The pita works well with your dips or to make makeshift wraps at your table. One of my preferred things to do is to dab some hummus and yogurt dip on the pita and wrap it all around some tasty lamb.
Now we reach the pièce de résistance: the lamb shank. If you love lamb, then you need to eat at Fadi's. This is one of the best places to eat lamb that I have found in Houston. If you know of a better place, PLEASE TELL ME!! Now, why is this lamb shank so good? To start, the meat is so tender. More than fork tender. Melt in your mouth tender. You can just practically look at it and it falls off the bone. It has been so masterfully cooked that even the connective tissue is appetizing forming a slightly gelatinous morsel bursting with flavor. The meat itself is quite flavorful. You can tell the meat has been cooked for a long time very slowly allow the meat to absorb the flavors. The liquid is then used to make the sauce for the lamb combing tomato, lamb, and other savory elements. If I have anything bad to say about the lamb, it is only a very minor point of contention. The accompanying vegetables were a little bland. But the truth of the matter is that you don't really get the lamb shank for the vegetables.
Fadi's is a place where you get a wide variety of choices. You get to decide how much and which food you want. So next time you are looking for a place to eat, whether it be by yourself, with another person, or a large group, give Fadi's some consideration.
Fadi's is set up cafeteria style where you can go down the line and pick out your food. One of my favorite things about Fadi's (besides the food) is the fact that they allow half orders. This gives patrons a chance to not eat as much food if they are not as hungry or, and more importantly to me, it gives people a chance to try multiple things without breaking the bank. Oh, and you will want to take advantage of that because Fadi's is not short on choices. I commonly get half orders of stuff just so I can try them out.
For tonight's meal my wife and I both went with our standard entree, the lamb shank. She also had some tabouli, a half order of roasted garlic and mushroom hummus and a side of dolmas. To accompany my lamb I had a half order of the same hummus, a half order of a yogurt, dill, and walnut dip, and a full order of the grilled vegetables. I also had an order of varied "pickles". We both also got pita bread.
My original plan was to start with the "weaker" dishes and move on to the stronger ones, but the truth is there weren't any really bad dishes here. So, I guess I will start with some of the shared stuff and move onto the entree. The dolmas, or stuffed grape leaves, were delicious. They were stuffed with rice and had a nice tangy bite as from lemon. All this was underscored with a pleasant mint flavor. The dolmas were also nicely constructed. They held up to being bitten into or even dipped.
The yogurt dip was exquisite. It was rich, thick and creamy. It had the consistency of a nice cream cheese dip. The flavor was quite good, highlighting the yogurt, while still showcasing the walnuts and dill. Speaking of which, the dip had some nice walnut pieces mixed in. What I liked best about the dip is that it played well with others, whether that be mixing it with the lamb or intermingling with the hummus.
That leads me to the hummus. Fadi's really knows how to make hummus. I would even venture to say that this is one of the best things about Fadi's. There is always at least two or three types of hummus to choose from. This iteration is one that I won't soon forget. The hummus itself was full bodied and lush, almost feathery. It was thick, but not too viscous. The flavor of the chickpeas and tahin never overpowered the roasted garlic and mushrooms. In fact, it was as if the hummus was just the vehicle for the other flavors, giving it a much more robust flavor profile.
The grilled vegetables I had were quite nice. First of all, they were served as a cold dish, not hot. This was a delightful surprise. The vegetables were thickly cut so they really held up to the grill. They were soft, but nut mushy. Truth is that they still had just the right amount of bite to them. If I had any issues with them it was just that they could have used a little seasoning.
The tabouli my wife ordered was also marvelous. It was parsley heavy giving it a nice fresh feel and taste. Now, some might not like their tabouli to be proportioned like that. For her, it was just right. The tabouli was quite zesty, having been flavored with a great deal of lemon juice and spices. It was a cooling side dish for a hot summer evening.
For those of you who might now know, happiness is fresh, warm pita straight out of the oven. And that is exactly how Fadi's serves them. They have a working oven right where you can see it and they are cranking out fresh hot pita. The pita works well with your dips or to make makeshift wraps at your table. One of my preferred things to do is to dab some hummus and yogurt dip on the pita and wrap it all around some tasty lamb.
Now we reach the pièce de résistance: the lamb shank. If you love lamb, then you need to eat at Fadi's. This is one of the best places to eat lamb that I have found in Houston. If you know of a better place, PLEASE TELL ME!! Now, why is this lamb shank so good? To start, the meat is so tender. More than fork tender. Melt in your mouth tender. You can just practically look at it and it falls off the bone. It has been so masterfully cooked that even the connective tissue is appetizing forming a slightly gelatinous morsel bursting with flavor. The meat itself is quite flavorful. You can tell the meat has been cooked for a long time very slowly allow the meat to absorb the flavors. The liquid is then used to make the sauce for the lamb combing tomato, lamb, and other savory elements. If I have anything bad to say about the lamb, it is only a very minor point of contention. The accompanying vegetables were a little bland. But the truth of the matter is that you don't really get the lamb shank for the vegetables.
Fadi's is a place where you get a wide variety of choices. You get to decide how much and which food you want. So next time you are looking for a place to eat, whether it be by yourself, with another person, or a large group, give Fadi's some consideration.
Wednesday, May 29, 2013
Review of Plate and Bottle in Rice Village
This review is not for a restaurant, but for a wine shop rather. Given that I would hope most of the people who read this blog enjoy good wine as much as good food, I cannot in good conscience let this little jewel slip away without mentioning it. I am talking about Plate and Bottle located in the Rice Village. It is tucked away between Peas and Pod and Brian O'Neil's and is literally across the street from what has now become Torchy's Tacos. Its location is one that appears to have been at one point and time a residential home. That definitely adds to its charm.
My wife and I first discovered Plate and Bottle soon after opening when we noticed that the prior business, a dance studio, had been replaced with something else. We were intrigued by the name and decided to step in and see what the new place was all about. Once inside we were warmly greeted by one of the proprietors. She explained to us what Plate and Bottle was and what some of her goals were. Since they had just opened up and were still trying to get settled in a lot of what was being planned was still not set into motion. While talking to the proprietor, my wife and I explored the shop. The proprietor explained that she was hoping to not only sell wine, but also have tastings, classes, and private wine pairings. My wife and I actually ended up buying a bottle that evening.
Plate and Bottle is a place that has a lot going for it. It is quaint, intimate and the people who run it are knowledgeable. While it is small, it still has a good variety of wines available. They truly spanned the spectrum from reds and whites and from all over the world. The other nice thing about this shop is that you don't need to have a platinum credit card to buy here. The price points are as varied as the wines. Now, this place may not have same selection as say a warehouse liquor store, but it does have someone who probably knows each and every wine in that place and has probably tasted them all.
Now you might be thinking, "That is all well and good, but I am not a big wine drinker." Well, it just so happens that Plate and Bottle also caters to beer lovers as well. They offer a nice selection of quality craft beers from around the world. Chances are they might be able to help you find a nice beer to go with that fancy dinner you were planning.
Plate and Bottle also has tastings (both beer and wine) very often. Being on their mailing list, I am always getting emails inviting me to their next tasting. It is a nice chance to try new things. More often than not, some sort of gourmet food that pairs well with the wine or beer. Several weeks ago there was a tasting for Belgium beer with some nice Belgium chocolates. The great thing about the tastings that they are being served by people who know the wine. If you have any questions, you have someone right in front of you that will know the answer. The other great thing about them is they are very nonchalant. You come in, try the wines, ask your questions and move on or linger about if you'd like.
From visiting the website, Plate and Bottle has expanded its services to include home delivery, gift packages, event coordination, and has a partnership with Ruggles Cafe Bakery. So, I would say to go check this place out. Get in on the mailing list. Visit the website. Visit the ACTUAL LOCAL. I would wager money you find something you like.
My wife and I first discovered Plate and Bottle soon after opening when we noticed that the prior business, a dance studio, had been replaced with something else. We were intrigued by the name and decided to step in and see what the new place was all about. Once inside we were warmly greeted by one of the proprietors. She explained to us what Plate and Bottle was and what some of her goals were. Since they had just opened up and were still trying to get settled in a lot of what was being planned was still not set into motion. While talking to the proprietor, my wife and I explored the shop. The proprietor explained that she was hoping to not only sell wine, but also have tastings, classes, and private wine pairings. My wife and I actually ended up buying a bottle that evening.
Plate and Bottle is a place that has a lot going for it. It is quaint, intimate and the people who run it are knowledgeable. While it is small, it still has a good variety of wines available. They truly spanned the spectrum from reds and whites and from all over the world. The other nice thing about this shop is that you don't need to have a platinum credit card to buy here. The price points are as varied as the wines. Now, this place may not have same selection as say a warehouse liquor store, but it does have someone who probably knows each and every wine in that place and has probably tasted them all.
Now you might be thinking, "That is all well and good, but I am not a big wine drinker." Well, it just so happens that Plate and Bottle also caters to beer lovers as well. They offer a nice selection of quality craft beers from around the world. Chances are they might be able to help you find a nice beer to go with that fancy dinner you were planning.
Plate and Bottle also has tastings (both beer and wine) very often. Being on their mailing list, I am always getting emails inviting me to their next tasting. It is a nice chance to try new things. More often than not, some sort of gourmet food that pairs well with the wine or beer. Several weeks ago there was a tasting for Belgium beer with some nice Belgium chocolates. The great thing about the tastings that they are being served by people who know the wine. If you have any questions, you have someone right in front of you that will know the answer. The other great thing about them is they are very nonchalant. You come in, try the wines, ask your questions and move on or linger about if you'd like.
From visiting the website, Plate and Bottle has expanded its services to include home delivery, gift packages, event coordination, and has a partnership with Ruggles Cafe Bakery. So, I would say to go check this place out. Get in on the mailing list. Visit the website. Visit the ACTUAL LOCAL. I would wager money you find something you like.
Monday, May 27, 2013
Review of Buffalo Grill on Academy & Bissonnet Houston, Texas 77005
Being Memorial Day, my wife and I decided to have brunch out today. Knowing we had a plethora of options, we decided on trying someplace new. We decided to try The Buffalo Grill. Without giving away too many details, all I have to say is that I have not had a more underwhelming eating experience in quite a while.
The first thing I noticed when we arrived was that there was quite a long line. Out the door long. Buffalo Grill is a counter service establishment. The kind where you order your food, pay for it and then call your name to come get it. I was a little apprehensive about the wait, but one, it was probably going to be a similar wait at other places, and two, it was a pleasant so the wait outside would not be too bad. Luckily for us the line moved at a pretty good clip. Once inside I had a chance to peruse the menu and was intrigued by many of the offerings. I decided on the Huevos Rancheros with an ala carte order of bacon while my wife ordered the pecan pancakes.
Since we had both had coffee at home we ordered juice. They offered two sizes of cups, my wife and I choosing the smaller of the two. I had the grapefruit and my wife the orange. The juice was quite good. It tasted fresh squeeze since both had a bit of pulp, which I am personally a fan of.
When I was waiting in line and trying to decide what I wanted to eat I had whittled my way down to the huevos rancheros and the biscuits and gravy. I ultimately chose the huevos rancheros because I wanted to give Buffalo Grill an opportunity to impress me. As much as I love biscuits and gravy, you would be hard pressed to screw those up. So, for those you not in the know, huevos rancheros are basically fried eggs served over tortillas (corn traditionally) and topped with some kind of salsa. The ones from here came with refried beans, pico de gallo, and your choice of a green chili or ranchero sauce. They were also accompanied by two flour tortillas. I decided to have some of each.
Sadly, they did not even begin to live up to expectations. The first problem was that everything was under seasoned. While I am always for erring on the side of caution when it comes to seasoning, (you can always add more but never take out) this was just bland. The next thing I noticed was that the tortilla on which the eggs were served was a flour tortilla. That in and of itself could have been forgiven if it were not for the fact that ALL of my tortillas were seriously undercooked and chewy. It seems as if they did not know how to properly cook tortillas.
Another problem with the dish was the fact that the sauces as a whole missed the mark. The pico de gallo was more white onion than anything else. In fact, it had very little of anything else. Good pico de gallo is tomato heavy with the other ingredients playing the supporting cast, but still being strong enough to make their presence known. The ranchero sauce was just a weak tomato sauce with some nopales thrown in. The biggest offender on the plate was by far the green chili sauce. It looked like leftover gravy with some green chili thrown in to give it flavor and color. To make matters worse, it was lumpy! What's worse then lumpy gravy? I know, lumpy gravy made to pass off as a green chili sauce. If there was some good on the plate. it was the eggs themselves and the beans. They managed not to screw those up.
My wife had the pancakes. When you order the pancakes you have your choice of one or two as well as a variety of fruits and nuts. She choose two pecan pancakes with an egg on the side. If there is one thing you can say about the pancakes is that they are freaking HUGE!
Big as yo' face, big. After that, the pancakes were uninspired. They were a little flat. I am used to nice fluffy pancakes that have a propensity for absorbing syrup. I asked my wife her opinion about the pancakes and her answer was, "eh, they were ok." Not exactly a ringing endorsement.
The best part of our meal was the peppered bacon. It was nice and crisp. Had good flavor and a nice trim of pepper. An ala carte order comes with three pieces, so I had enough to share with my wife who also agreed that it was quite good.
Maybe it was my mistake for ordering something so Mexican specific from a non Mexican restaurant. And maybe it works well for the intended audience, but I am a little fearful of what I would get if I ordered the migas. I think my compatriots in the kitchen die a little every time they send stuff like that out.
The first thing I noticed when we arrived was that there was quite a long line. Out the door long. Buffalo Grill is a counter service establishment. The kind where you order your food, pay for it and then call your name to come get it. I was a little apprehensive about the wait, but one, it was probably going to be a similar wait at other places, and two, it was a pleasant so the wait outside would not be too bad. Luckily for us the line moved at a pretty good clip. Once inside I had a chance to peruse the menu and was intrigued by many of the offerings. I decided on the Huevos Rancheros with an ala carte order of bacon while my wife ordered the pecan pancakes.
Since we had both had coffee at home we ordered juice. They offered two sizes of cups, my wife and I choosing the smaller of the two. I had the grapefruit and my wife the orange. The juice was quite good. It tasted fresh squeeze since both had a bit of pulp, which I am personally a fan of.
When I was waiting in line and trying to decide what I wanted to eat I had whittled my way down to the huevos rancheros and the biscuits and gravy. I ultimately chose the huevos rancheros because I wanted to give Buffalo Grill an opportunity to impress me. As much as I love biscuits and gravy, you would be hard pressed to screw those up. So, for those you not in the know, huevos rancheros are basically fried eggs served over tortillas (corn traditionally) and topped with some kind of salsa. The ones from here came with refried beans, pico de gallo, and your choice of a green chili or ranchero sauce. They were also accompanied by two flour tortillas. I decided to have some of each.
Sadly, they did not even begin to live up to expectations. The first problem was that everything was under seasoned. While I am always for erring on the side of caution when it comes to seasoning, (you can always add more but never take out) this was just bland. The next thing I noticed was that the tortilla on which the eggs were served was a flour tortilla. That in and of itself could have been forgiven if it were not for the fact that ALL of my tortillas were seriously undercooked and chewy. It seems as if they did not know how to properly cook tortillas.
Another problem with the dish was the fact that the sauces as a whole missed the mark. The pico de gallo was more white onion than anything else. In fact, it had very little of anything else. Good pico de gallo is tomato heavy with the other ingredients playing the supporting cast, but still being strong enough to make their presence known. The ranchero sauce was just a weak tomato sauce with some nopales thrown in. The biggest offender on the plate was by far the green chili sauce. It looked like leftover gravy with some green chili thrown in to give it flavor and color. To make matters worse, it was lumpy! What's worse then lumpy gravy? I know, lumpy gravy made to pass off as a green chili sauce. If there was some good on the plate. it was the eggs themselves and the beans. They managed not to screw those up.
My wife had the pancakes. When you order the pancakes you have your choice of one or two as well as a variety of fruits and nuts. She choose two pecan pancakes with an egg on the side. If there is one thing you can say about the pancakes is that they are freaking HUGE!
Big as yo' face, big. After that, the pancakes were uninspired. They were a little flat. I am used to nice fluffy pancakes that have a propensity for absorbing syrup. I asked my wife her opinion about the pancakes and her answer was, "eh, they were ok." Not exactly a ringing endorsement.
The best part of our meal was the peppered bacon. It was nice and crisp. Had good flavor and a nice trim of pepper. An ala carte order comes with three pieces, so I had enough to share with my wife who also agreed that it was quite good.
Maybe it was my mistake for ordering something so Mexican specific from a non Mexican restaurant. And maybe it works well for the intended audience, but I am a little fearful of what I would get if I ordered the migas. I think my compatriots in the kitchen die a little every time they send stuff like that out.
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