More Breakfast Recipes

Posted by admin | Eggs,Meat,Recipes | Monday 30 June 2008 10:31 pm

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

BREAKFAST BURRITO Serves 4

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

INGREDIENTS

4 Flour Tortillas

4 Eggs

1 large Tomato diced

1/2 lb. Sausage

1 large Potato peeled and grated

1 cup Mozzarella or Cheddar Cheese grated

Salsa ( make your own delicious salsa )

PREPARATION

Cook ground sausage in pan, add potatoes, cook until brown. Drain the fat.

Warm the tortillas according to the instructions on the package package. Scramble the eggs. Season to taste with salt and pepper. Divide all ingredients evenly among the four tortillas.

Fold tortillas and serve immediately with salsa.

Share

The Perfect Steak

Posted by admin | Just Food Articles - writers invited | Monday 30 June 2008 4:51 am

I guess I was asking for it.
Once I’d put down stuff about the big, juicy South African steaks, and Monkey Gland Sauce for steaks, it’s not really surprising if someone out there is waiting with bated breath for my expertise in steak making. Sorry! I won’t pretend that my repertoire runs that far, it’s a sort of a mind block for now. When I want a great steak, I go out to dinner. Maybe I’ll schedule it for next years’ KRA.

Then an American friend was here for the holidays and couldn’t stop talking about the 4th of July grilling parties. Ok. So this is what I’ll do. Here is a comprehensive set of links on steak picking, making, grilling, whatever. Have fun.

Cooking the Perfect Steak
Using dry heat is the best way to cook steaks and other tender cuts of meat. Dry heat cooking causes the exterior of the meat to brown and caramelize which gives the steaks a richly browned complex flavor…

Step By Step Instructions for buying, cooking and storing Beef
…We’ll even teach you how to build the best fire for your backyard BBQ and how to use a rub to add flavor to your steaks. So enjoy…

The Cut for Achieving Steak Perfection
All meat is a muscle. Some meat when cooked has a strong, meaty flavor and is tender. The relative condition of the muscle determines the meat’s flavor and tenderness. Well-used muscles, like the shoulder muscles, will have a very strong flavor but will be very tough, so these meats are not good for grilling. Little-used muscles, like the tenderloin, have a milder meat flavor, but they are tender. Most steak veterans …

Steak Marinades – Important Guidelines
– A marinade is a seasoned mixture that adds flavor and in some cases tenderizes. Marinades are commonly used with thin cuts, such as steaks.
– A flavoring marinade is used with tender beef cuts for a short time – 15 minutes to 2 hours.
– A tenderizing marinade is used with less tender beef cuts – usually from the chuck, round, flank and skirt.
– A tenderizing marinade contains a food acid or a tenderizing enzyme…
(more…)

Related Posts Plugin for WordPress, Blogger...
Share