Filet Mignon

Cooking With Coffee

February 23, 2017

There’s nothing like the smell of freshly brewed morning coffee whether it’s perked, dripped or pressed, it’s the most favorite part of my day. Coffee is my morning ritual, but coffee is not just for mornings. If you have a bit of extra brewed coffee or grounds lying around then you can “perk” up the flavor of pretty much anything. The earthy flavor works in everything from meat marinades, sweet syrups, and many savory and sweet recipes using coffee as an ingredient, from tangy sauces for a tender filet mignon to a few teaspoons flavoring your favorite cakes or cookies. When added to a chocolate cake or a cookie, coffee brings out the flavor especially in chocolate. When the recipe calls for water just use what’s leftover in the pot. In many recipes you can just add a teaspoon of instant coffee or even espresso powder.

Add flavor fast to a roast by using that leftover coffee in your marinade, which also helps tenderize the meat. You can also use it to the braising liquid for beef short ribs. As the liquid cooks down, the coffee caramelized adds a delicious bittersweet dimension to the dish. I also like to stir a bit of coffee into barbecue sauce for grilled chicken or add some to homemade chili to round out the flavor.

Add coffee grounds to your spice shelf! The combination of ground coffee, kosher salt, and paprika will add flavor to your dishes. Use it to make a crusted pork or brisket dish. Rub the coffee ground spice combination to burgers before grilling them.

I like using instant espresso powder in my desserts. Unlike coffee grounds, espresso powder dissolves completely in hot water, eliminating grittiness that you may not want in most baked goods. Keep in mind that it packs a powerful punch, so a little goes a long way. Add a small amount to brownies or cakes. Freeze it with sugar for an easy granita or reduce it with sugar and cream to create a rich glaze.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Grilled Steak 3 Ways

September 11, 2013

Steak 2

Grilled Steak 3 Ways

Honestly, you don’t need a barbeque to make grilled steaks.  Just go out and get yourself a grill pan and you will be wonder what took you so long in getting one.  If you do want to throw your steaks on the barbeque then I certainly hope that you’re using a charcoal grill!

Classic

Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks

Olive Oil

Kosher Salt

Freshly Ground Pepper

Buy 1 steak per person.  Bring steaks to room temperature.  Preheat your grill or grill pan to a medium-high heat.  Brush with olive oil, sprinkle with kosher salt, and pepper.  Grill, turning 3 times (for crosshatch grill marks), until target temperature is reached – anywhere from about 5 to 15 minutes, depending on thickness.  Remove from heat and allow to rest off heat for 10 to 15 minutes before serving. 

Black Pepper Crusted

Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks

Olive Oil

Coarse Ground Black Peppercorns

Buy 1 steak per person. You will need about 2 tablespoons coarse ground black peppercorns per steak.  Preheat your grill or grill pan to a medium-high heat. Brush steaks with olive oil and coat with peppercorns. Grill, turning 2 times (for crosshatch grill marks), until target temperature is reached –anywhere from about 5 to 15 minutes, depending on thickness.  Remove from heat and allow to rest off heat for 10 to 15 minutes before serving. 

Carne Asada Tacos

2 Pounds Flank or Skirt Steak

Marinade:

5 Cloves Minced Garlic

1 Diced Jalapeno Pepper

2 Teaspoons Cumin

1/2 Cup Chopped Cilantro

Juice of 2 Limes

1/3 Cup Canola Oil

1 Teaspoon Kosher Salt

Place the steaks in large ziplock bag.  Pour in the marinade.  Place in the fridge for 2 to 12 hours.  Preheat grill or grill pan.  Grill over a medium-high heat, 3 to 5 minutes per side to target temperature.  Medium-rare is suggested.  Remove from the heat and let rest 10 to 15 minutes.  Slice thinly across the grain, serve with tortillas, salsa, and avocado.

 

Beef

September 9, 2013

Basic Cuts of Meat

Beef

Just what is dry-aged beef?  Dry-aged beef has been stored for 14 to 21 days in a humidity and temperature-controlled environment.  Dry aging allows moisture to evaporate and enzymes to break down some of the meat’s fibers.  Dry aging intensifies the flavor and creates a tender texture that some describe as buttery or velvety.  Only the most valued cuts are used to produce this special product.  Dry-aged steaks may cook a little faster than the same non-dry aged-cut but the target doneness temperatures are the same. 

Ground meat requires special handling.  Whether it is beef, poultry, pork, lamb or veal, ground meat carries the greatest potential risk of food-bourne illness.  It should be thoroughly cooked before eating because the grinding process introduces potentially harmful bacteria throughout the meat.  The USDA recommends cooking ground meats to a internal temperature of at least 165° F for poultry and 160° F for meat. 

One reason that beef raised without artificially stimulating growth hormones costs more is because it takes longer to raise.  It takes approximately 20 to 24 months vs. about 16 months, which incurs more feed expense.  You should look for grass-fed beef that has been raised on a vegetarian diet (not corn), not confined, pastured raised and no antibiotics or hormones added ever. 

The best value beef cuts are: Ground Beef, Skirt Steak, Chuck Roast, Chuck Steak, Top Sirloin, Cube Steak, and Stew Meat. 

Cooking Time Estimate For Roasting: Depending on the cut, should be about 20 minutes per pound at 350° F for medium. 

Best Cooking Methods For Steak:

Rib Steak (Rib) Grill & Pan-Fry

Filet Mignon (Loin) Broil, Grill, Pan-Fry, Sauté

Porterhouse (Loin) Broil, Grill, Pan-Fry

T-Bone (Loin) Broil, Grill, Pan-Fry, Sauté

Strip Steak (Loin) Broil, Grill, Pan-Fry, Sauté

Top Sirloin (Loin) Braise, Broil, Roast, Pan-Fry

Hanger (Flank) Braise, Broil, Grill, Pan-Fry

Flank (Flank) Braise, Grill

Skirt (Flank) Braise, Grill

Chuck Eye Steak (Chuck) Braise, Broil, Grill, Sauté, Stew

Flat Iron Steak (Chuck) Broil, Grill, Pan-Fry, Sauté

Bottom Round Steak (Round) Braise

Eye Round Steak (Round) Braise, Sauté

Beef Round Cube Steak (Round) Braise, Grill, Sauté

Top Round Steak (Round) Braise, Broil

London Broil (Varies) Braise, Broil, Grill, Roast

Best Cooking Methods For Beef Roasts & Smaller Cuts:

Rib Roast Bone-In (Rib) Roast

Rib Eye Roast (Rib) Grill, Roast

Tenderloin (Loin) Broil, Grill, Roast

Top Sirloin Roast (Loin) Roast

Tri-Tip Roast (Loin) Broil, Grill, Roast

Fresh Brisket (Plate) Braise, Stew

Flat Cut Corned Brisket (Plate) Braise

Shoulder Roast (Chuck) Braise, Stew

Chuck Roast (Chuck) Braise, Stew

Bottom Round Roast (Round) Braise, Roast, Stew

Eye Round Roast (Round) Braise, Roast, Stew

Sirloin Tip Roast (Round) Broil, Grill, Pan-Fry, Sauté

Short Ribs (Flank) Braise, Stew

Beef Kabobs (Variety) Broil, Grill, Sauté

Extra Lean Round Cubes (Round) Grill, Stew

Shank Bone-In (Round) Braise, Stew

Beef Liver Slices (Variety) Sauté

Target Temperatures:

The USDA recommends cooking all whole muscle cuts of beef to at least these internal temperatures to ensure that potentially harmful bacteria are destroyed.  Some people may choose to cook their meat to lower temperatures, depending on preference.  Ground beef should be cooked to 160° F.

Desired Doneness: Medium               Target Temp: 145° F     

Texture: Warm/Firm                         Center Color: Light Pink

Desired Doneness: Medium Well        Target Temp: 155° F

Texture: Very Warm/Firm                 Center Color: Gray, Tinged With Pink

Desired Doneness: Well Done            Target Temp: 165° F

Texture: Hot/Dense/Hard                   Center Color: Grayish Tan

Residual Heat: Residual heat continues to cook meat after you’ve taken it off the grill or out of the oven or pan.  It’s important to factor this rise in temperature into your timing and remove the meat from the heat before hitting the target temperatures above – an average of 5° for steaks up to 15° for large roasts.

Steak

Basics of Meat & Poultry

September 8, 2013

 

Basics of Meat & PoultryMeat Basics

Many people ask me how long they can keep fresh meat and poultry. You can refrigerate whole meat cuts for 2 to 3 days and raw ground meats for 1 to 2 days.  Raw poultry for 1 to 2 days.  If you’re not cooking your meat or poultry within these time frames, freeze it.  We never want to risk getting food poisoning. 

How do you know when your particular meat is done cooking?  The safest way is to use a meat thermometer, inserting into the thickest part of the meat, but never touching bone. 

Meat Cooking Terms

Braise: Moist cooking in a pot with a lid and a small amount of liquid. This method works well either on the stove top or in the oven, rendering tougher cuts moist and extremely tender by melting the tough collagen between fibers, but allowing the fibers themselves to retain moisture.  Examples: Pot Roast, Boeuf Bourguignon, Cacciatore, Most Curries. 

Brine: Similar to marinating, meat or poultry is soaked in a salt-water mixture prior to cooking to enhance flavor, moisture and tenderness.  Examples: Brined Turkey, Chicken or Pork.

Broil: Dry cooking under intense direct heat, sort of like grilling from the top down.  Great for tender steaks and chops, boneless chicken, kabobs. Example: London Broil.

Deep Fry:  Cooking pieces of meat, often coated with batter or crumbs, submerged in very hot oil.  Example: Southern Fried Chicken.

Grill:  Cooking over direct heat, usually outdoors.  Grill pans and electric grills don’t require much additional oil, and create nice looking char marks, but lack the crust and smoky flavor of outdoor grilling.  Grilling can be fast or slow.  Examples: Grilled Steaks, Barbecued Chicken, You Name It!

Pan-Roast or Pan-Fry: A technique that begins on the stove top and often ends under the broiler or in the oven.  Combination cooking creates a flavorful browned exterior and allows for finer control of doneness.  Great for thick chops and steaks or larger pieces of poultry.  Examples: Filet Mignon, Pork Tenderloin, Pan-Roasted Veal Chops.

Poach: Simmer at a point less than boiling to produce just a slight movement in the liquid.  Examples: Poached Chicken Breasts.

Roast: Dry cooking in ambient oven heat.  Creates a flavorful, browned outside and a tender, juicy interior. Ideal for larger tender roasts, whole poultry, most stuffed roasts.  Examples: Roast Beef, Thanksgiving Turkey, Crown Roast.

Sauté: Quick stove-top cooking in a skim of oil in a heavy, low-sided skillet, frying pan or sauté pan.  Great for tender steakhouse cuts and chops, chicken or duck breast, boneless cutlets.  Examples: Sandwich Steaks, Wiener Schnitzel, Chicken Cutlets.

Smoke: Food is cooked or flavored before cooking by exposure to smoldering wood, herbs or tea.  Examples: Tea-Smoked Chicken, Mesquite-Smoked Pork Chops.

Stir Fry: An Asian technique of cooking small pieces of food over very high heat, usually with oil, using constant stirring and tossing motion to prevent burning.  Examples: A Profusion of Meat, Seafood and Poultry Dishes From China, Thailand and Vietnam.

Simmer: See Braise & Also See Stew

Stew: Slow cooking, Submerged in flavorful liquid, usually after browning on the surface.  Stewing is similar to braising except that stews usually have more liquid, which is an important part of the finished dish. Best for cubes coming from tougher cuts.  Examples: Beef Stew, Chili, Gumbo.

Sous-vide: A method of cooking food sealed in airtight plastic bags in a water bath for longer than normal cooking times (72 hours in some cases). The temperature is regulated and much lower than normally used for cooking, typically around 55° F to 60° F for meats.  The intention is to cook the item evenly, and not to overcook the outside while still keeping the inside at the same doneness, keeping the food juicier.  Examples: Beef Brisket and Short Ribs.

 

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