Have you ever wondered what the difference between a Prime, Choice or Select steak was? Here’s an explanation of this USDA grading system and what you should look for when buying steaks.

How to Select the Best Steak
http://www.williams-sonoma.com/recipe/tip/how-to-select-the-best-steak.html
 
No matter what the cooking method, the same criteria apply to choosing steaks. Look for meat that is bright red with streaks of fat, or marbling, running through it. The red indicates that the meat is freshly cut, while the fat in the interior, most of which drains away during cooking, provides juiciness and flavor. Exterior fat should be white to ivory and firm to the touch.

In the United States, all beef is inspected by the U.S. Department of Agriculture, but grading is voluntary. Marbling is the main way beef is graded and priced in U.S. markets. The more marbling, the more tender, flavorful and expensive the beef will be.

- Prime meat, the highest-quality meat with the most marbling, is found mainly in luxury restaurants but has been making its way into more retail markets in the last few years.

- Choice meat, well marbled and tender, is available at many quality markets and butcher shops.

- Select meat, with little to no marbling, is the grade most commonly stocked in supermarkets.

Many supermarkets have their own grading system, which can sound similar to USDA grades; ask the butcher or read the label carefully. Officially graded meat will carry the USDA designation.

Tags: Beef, how to select the best steak, steaks, USDA

This recipe for Herb-Marinated Pork Tenderloins is a definite go-to entertaining recipe. It’s easy, delicious and doesn’t break the bank! The marinade gives the pork great herb/citrus flavor (just be sure to let it marinate for at least 3 hours…longer is even better).

I grilled the tenderloins instead of searing and roasting them in the oven. Serve with summery side dishes like Mediterranean Rice Salad or Green Bean, Red Onion and Roast Potato Salad with Rosemary Vinaigrette. Enjoy!

Herb-Marinated Pork Tenderloins
-recipe from Ina Garten, foodnetwork.com

Makes 6 servings.

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Tags: Barefoot Contessa, dijon, herb-marinated, Ina Garten, lemon juice, pork tenderloin, rosemary, thyme

I’m always on the look out for new grilling recipes. These Southwest Grilled Chicken and Avocado Melts are easy to make and perfect for the summer season. Serve with black beans, and a salad dressed with Southwestern Vinaigrette. Enjoy!

Southwest Grilled Chicken and Avocado Melts
-recipe from Sunset Magazine

Even within the same variety, chiles can vary greatly in heat. If you like yours mild, pull out the inner membrane when seeding them; that’s where a lot of the heat-producing capsaicin is concentrated.

2 tablespoons vegetable oil, divided
4 Anaheim or poblano chiles
4 boned, skinned chicken breast halves (about 8 oz. each)
2 teaspoons ground cumin
1/2 teaspoon cayenne
1 teaspoon kosher salt
Lime wedges
1 avocado, peeled, pitted, and sliced
1 cup shredded jack cheese

Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Rub 1 tbsp. oil over chiles. Cook chiles, turning often, until skins are browned. Put chiles in a bowl, cover, and let cool. Seed chiles and rub off skins.

Meanwhile, rub remaining 1 tbsp. oil over chicken. Combine cumin, cayenne, and salt and sprinkle evenly over each breast. Grill chicken, turning once, until browned and cooked through, about 10 minutes total.

Squeeze a little lime over chicken, then top each breast with a few avocado slices, a reserved chile, and about 1/4 cup cheese. Grill, covered, until cheese melts, about 4 minutes.

Tags: Anaheim chiles, Anaheim pepper, avocado, Chicken, grilling, jack cheese, Monterey Jack cheese, poblano chiles, poblano peppers, Southwest, Southwest Grilled Chicken and Avocado Melts

As with any holiday menu, keeping it as easy as possible (yet still delicious) is always a good way to go. Grill up some flavorful lamb chops and potatoes, and roast some fresh asparagus and you’ve got a wonderful Easter meal without having to spend all day in the kitchen. For dessert, make a citrus pound cake and serve it with fresh berries. Have a wonderful Easter!

Easter Menu:
Rosemary Lamb Chops with Grill Roasted Potatoes
Roasted Asparagus with Parmesan
Sour Cream and Lemon Pound Cake

“ For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”  John 3:16

Tags: Easter Menu, grilled lamb, lemon pound cake, roasted asparagus

A perfectly grilled rib-eye steak, in my opinion, is the epitome of meaty deliciousness. This is what I chose to make Husband recently as a “Congrats On Your New Job” meal. He lit up like a Christmas tree when I told him what we were having for dinner that night: a juicy, well-marbled steak nicely charred from the grill then topped with a simple parsley-garlic butter that melts and covers the luscious meat with a savory herb mixture of added deliciousness. OH MY!!

For the garlic butter, I didn’t have cognac so I substituted dry white wine. Cognac would’ve been better but the white wine works in a pinch.

Let the steaks stand at room temperature for 30 minutes or so before grilling because cold meat takes longer to cook and you don’t want the outside to be burnt to a crisp while the inside is still rare.

When grilling the steak, be sure to stand guard at the grill. Because the rib-eye is marbled with fat (which is why it’s so flavorful), it’s easy for flare-ups to happen. Pay attention to the grill and you’ll be fine. This is not a time for multi-tasking. If you have a flare-up, move the steak to a cooler part of the grill. After the steak has cooked to your desired doneness, remove them from the grill, cover with foil and let them rest for 3-5 minutes before cutting into them. Serve with baked potato and sautéed spinach or other veggies.

Grilled Rib-Eye Steaks with Parsley-Garlic Butter
- recipe from Bon Appétit, June 2006

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

Yield: Makes 6 servings

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

Tags: barbecue, bbq, Beef, Bon Appetit Magazine, flare-ups, grill, grilled rib-eye steaks, grilling, parsley-garlic butter

Pork tenderloin, the most tender cut of pork, is great for entertaining because it’s hard to mess up. Marinated and grilled, this recipe produces meat that is tender,  juicy and flavorful. The orange juice/zest, Worcestershire sauce, garlic and barbecue sauce combination creates a unique marinade and tastes nothing like plain ol’ barbecue sauce. I served the pork with mashed sweet potatoes (seasoned with butter and green onions) and green beans. Delicious!

Speaking of barbecue sauce, you’ll want to use a good quality brand for this recipe. I used Trader Joe’s Bold & Smoky Kansas City Style Barbecue Sauce (D.L. Jardine’s brand is another one I like).

After basting the tenderloins with the marinade, it’s a good idea to cook the pork on all sides for a few minutes to caramelize the sauce (since the raw pork was sitting in the marinade). Enjoy!

Backyard Barbecued Pork Tenderloin
-recipe from Sara Foster’s Casual Cooking: More Fresh Simple Recipes From Foster’s Market

This pork tenderloin is a standard special at the Market. It’s so tender that you can cut it without a knife, so it makes the perfect hot entree to serve to guests who will be eating standing up. Our catering customers often request it sliced so they can serve it with dinner rolls or biscuits as an alternative to ham sandwiches. Serves 4 to 6.

2 1-pound pork tenderloins
For the marinade
1 cup spicy barbecue sauce
Grated zest and juice of 1 orange
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes

Whisk the barbecue sauce, orange zest and juice, Worcestershire sauce, garlic, and red pepper flakes together in a small bowl. Trim the fat and sinew from the tenderloins, rinse them, and pat dry. Place the tenderloins in a shallow glass bowl or in a large sealable bag. Pour the marinade over the tenderloins and turn the pork to coat the tenderloins. Cover the bowl and marinate the park for 30 minutes at room temperature or up to overnight in the refrigerator.

Prepare a hot fire in a charcoal or gas grill.

Remove the tenderloins from the marinade and season on all sides with salt and pepper. Grill the tenderloins for about 15 minutes, basting with the marinade while cooking and turning them to cook all four sides. Move the tenderloins to the side of the grill, close the grill or cover the tenderloins with foil, and cook and baste for another 10 to 15 minutes, or until an instant-read thermometer inserted into the tenderloins reads 145 degrees F for medium (longer, or until the thermometer reads 160 degrees F, for medium-well pork). Let the tenderloins rest for about 5 minutes before slicing.

Thinly slice the tenderloin and divide the slices evenly among four plates.

Note: Be careful not to overcook pork tenderloin. A perfectly cooked tenderloin may look a little pink in the center when you take if off the grill, but it’ll be moist and juicy after it’s rested for a few minutes do don’t be tempted to cut into it immediately.

Tags: barbecue sauce, bbq, entertaining, garlic, grilling, orange juice, pork tenderloin, red pepper flakes, Worcestershire sauce

I love trying new recipes and am intrigued by “twists” on classic dishes. For this reason, I wanted to try out this recipe for Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce. Mole (pronounced mō-lā) is a type of sauce (or dish based on these sauces) that uses chili peppers as the common ingredient. Many moles are made up of over 20 ingredients. This simplified mole recipe is from award-winning chef Rick Bayless, who specializes in modern interpretations of traditional Mexican cuisine.

I really liked this mole. The pumpkin adds texture and creaminess without adding “pumpkin” flavor. I didn’t think it was that spicy, either, so don’t be afraid to try the recipe if you prefer mild foods (just use less chipotle chile). I used 1 large chipotle chile to make the mole and 2 chipotle chiles to make the glaze.  Next time I’d use 2 large chiptotles for the mole sauce. I served the dish with a mixture of steamed rice and corn. Yumm!

You could also turn this dish into really good enchiladas: corn tortillas, shredded chicken, jack cheese and the pumpkin mole sauce (instead of enchilada sauce).

I found the dried ancho chilesat Winco in the Mexican foods section. If you can’t find them in your grocery store, try a Latin American market or this link for ancho chiles.

Spicy Grilled Chicken with Creamy Pumpkin Mole Sauce
- recipe by Rick Bayless, Bon Appétit Magazine

Yield: Makes 8 servings

2 dried ancho chiles,* stemmed, seeded, torn into large pieces

4 1/2 tablespoons vegetable oil
1 3-inch-diameter slice white onion (1/2 inch thick), separated into rings
2 garlic cloves, peeled
1 5x3x1/2-inch-thick slice country white bread, crust trimmed
3/4 cup drained canned diced tomatoes

3 1/2 cups low-salt chicken broth
4 canned chipotle chiles*

1 cup canned pure pumpkin
1/3 cup whipping cream
2 teaspoons dark brown sugar

8 skinless boneless chicken breast halves
Fresh cilantro sprigs
Lime wedges

Heat heavy large pot over medium heat. Add chile pieces; toast until aromatic and lighter in color around edges, pressing with potato masher or back of fork and turning pieces, about 2 minutes. Set aside one 2-inch piece of chile for garnish; transfer remaining pieces to medium bowl. Cover chiles in bowl with hot water; soak until soft, about 30 minutes.

In same large pot, heat 1 1/2 tablespoons oil over medium-high heat. Add onion rings and garlic. Sauté until brown, about 4 minutes. Transfer to processor, leaving oil in pot. Add bread slice to pot; cook until golden, about 30 seconds per side. Transfer bread to processor (reserve pot). Add tomatoes to processor. Puree mixture until smooth. Transfer tomato puree to small bowl (do not clean processor).

Drain ancho chiles and place in processor. Add 1/2 cup broth and 2 chipotle chiles. Puree until smooth.

Add 1 tablespoon oil to reserved pot. Heat over medium-high heat. Add ancho chile puree; cook until puree thickens and darkens, stirring often, about 1 1/2 minutes. Add tomato puree. Simmer until thick, stirring often, about 4 minutes. Whisk in pumpkin and 3 cups broth. Bring to boil. Reduce heat to medium-low. Simmer until mole thickens and reduces to 3 1/3 cups, about 30 minutes. Whisk in cream and sugar. Season to taste with salt.

Puree 2 tablespoons oil and 2 chipotle chiles in small processor or force through sieve to make thick glaze. Transfer to bowl. (Mole and glaze can be made 3 days ahead. Cover separately and chill.)

Prepare barbecue (medium-high heat). Rewarm mole. Spread chipotle glaze thinly over both sides of chicken breasts. Sprinkle chicken generously with salt. Grill until cooked through, about 5 minutes per side. Transfer chicken to plates. Spoon mole over each. Crumble reserved ancho chile piece; sprinkle over chicken. Garnish with cilantro sprigs and lime.

*Dried ancho chiles and chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

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Tags: ancho chiles, bbq, chipotle chiles, grilled chicken, Mexican, mole, onion, pumpkin, Southwestern, tomatoes

Recently, one of my kids requested ribs for his birthday dinner so I did a quick recipe search and came up with Southwestern-Style Baby Back Ribs. They’re easy to make and very tasty. The recipe gives directions on cooking the ribs at home then finishing them on the grill at a tailgating party. We weren’t tailgating so I skipped making them ahead of time and made them in one afternoon.

Even though I didn’t plan ahead to let the ribs sit overnight in the fridge (I covered them with the rub then put them straight in the oven), they were still really good. After baking for 3 1/2 to 4 hours in a 300 degree oven, the ribs emerged very tender. I liberally covered them in barbecue sauce then finished them on the grill. The birthday boy said it best, “Yumm!”

Southwestern-Style Baby Back Ribs
-recipe from The Tailgating Cookbook by Bob Sloan

I once considered making more authentic smoked ribs for a tailgate party and, in the planning, realized that not only would I need to be at the parking lot hours before everyone else, but my grill was not large enough to smoke enough ribs for everyone in my party. And to try to pass off just “a taste” of barbecued ribs is like trying to arm-tackle Priest Holmes. So it was a choice between shelling out for another grill or devising another method of cooking the ribs. Baking them first in a slow oven produced moist, flavorful meat I then had only to finish on the grill.

Yield: Makes 4 servings

1 tablespoon dried thyme
1 tablespoon granulated garlic
1 tablespoon onion powder
1 tablespoon brown sugar
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon ground black pepper
3 racks baby back ribs, about 5 pounds
3 cups barbecue sauce

At home: In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs. Wrap in plastic and refrigerate overnight or up to 24 hours.

Preheat the oven to 325°F. Unwrap the ribs and place them on a baking sheet. Cover completely with foil. Bake for 1 hour and 10 minutes. Remove the foil and let the ribs cool. Refrigerate them, wrapped in plastic, until you are ready to pack, up to 24 hours.

Just before leaving, cut the racks into individual ribs and place them in a large, sealable plastic container. Add 1 cup of the barbecue sauce and stir so all the ribs are coated.

At the tailgate: Prepare coals for a medium fire. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them several times and applying several more moppings of sauce.

Serve the ribs hot, accompanied by more sauce.

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Tags: baby back ribs, barbecue sauce, bbq, Grilling/BBQ, pork, Southwestern-style, tailgating

Since we still have a few more prime grilling weeks left before the cooler weather of Autumn sets in, I thought I’d share this recipe for Grilled Buttermilk Chicken. The simple marinade not only tenderizes the meat but gives it a light lemon and dill flavor. Plan ahead so the chicken can marinate for at least a few hours. Serve with Green Bean, Red Onion and Roast Potato Salad with Rosemary Vinaigrette or Mediterranean Rice Salad. Enjoy!

Grilled Chicken Breasts with Buttermilk Marinade
-recipe from Martha Stewart.com

A shallow, nonreactive dish allows marinade to coat food evenly and is easy to transport to the grill. You can also use a large resealable plastic bag; if marinating meat in the refrigerator, rest the bag on a plate in case of leaks.

Serves 4.

4 boneless, skinless chicken breasts, about 6 ounces each
Buttermilk Marinade (recipe below)
Salt and pepper

Heat grill to medium; oil grates. Place chicken breasts in a shallow dish or resealable plastic bag. Add Buttermilk Marinade; turn to coat. Cover; marinate 30 minutes at room temperature — or up to overnight in the refrigerator — turning occasionally. (Bring to room temperature before grilling.)

Remove from marinade; season with salt and pepper. Grill until cooked through, 5 to 8 minutes per side.

Buttermilk Marinade
Instead of dill, try finely chopped chives. Or substitute limes for the lemons. Use with chicken, fish, or other seafood.

1/2 cup buttermilk
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped garlic (3 cloves)

In small bowl, whisk together marinade ingredients. Makes enough for about 2 pounds of meat or fish.

Tags: buttermilk, Chicken, fresh dill, garlic, grilled, lemon

As much as I love trying new recipes, there’s a few I make over and over again because they are delicious and reliable. Grilled Citrus Salmon is one of those recipes. It’s simple yet special enough to serve at a dinner party. If you don’t have a grill, no big deal…just bake it in the oven. Enjoy!

p.s. I know it’s not the best photo. We had company over for dinner and I was in a hurry to serve the salmon. As always, the salmon was a hit!

Grilled Citrus Salmon
- recipe from From Portland’s Palate, A Collection of Recipes from the City of Roses
The Junior League of Portland, Oregon

Makes 6 servings.

1 ½ Tbl. freshly-squeezed lemon juice
2 Tbl. olive oil
1 Tbl. butter
1 Tbl. Dijon mustard
4 garlic cloves, minced
2 dashes cayenne pepper
2 dashes salt
1 tsp. dried basil
1 tsp. dried dill
2 tsp. capers
3 lbs. fresh salmon fillets

In a small saute pan over medium heat, combine lemon juice, olive oil, butter, mustard, garlic, pepper, salt, basil, dill, and capers. While stirring, bring to boil. Reduce heat and simmer for 5 minutes.

Place salmon fillets skin-side down on a piece of heavy-duty foil with edges folded up, to make a pan. Pour sauce evenly over fish.

Place fish on grill and cover with lid.

Barbecue over medium-hot coals for 10-12 minutes, depending on thickness of fillets. Fish will be flaky and light pink in color when cooked.

Note: As an alternative, wrap fish in foil and bake in a 350 degree oven for 15-20 minutes.

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Tags: capers, dijon mustard, garlic, Grilling/BBQ, lemon, olive oil, salmon