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Chef2Chef Recipe Club - Volume 4 Issue 109- May 29, 2003 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, Today Martin Kimeldorf covers injecting meat. I've been doing this with turkeys, chickens and game hens, but not steaks. He says..Go for it! I was recently at a party where a prime rib had been injected and roasted whole on the grill. It was wonderful, so why not steaks. Then we get a marinade for the big party menu coming tomorrow. You need to make this a day ahead so you can get your ribs marinating. We've got a bunch of family coming in this weekend for our daughter's baby shower. She's expecting around June 22 nd. Maybe I'll use this recipe to feed the masses. Enjoy. -------------------------------------------------- Injected Steak Marinade plus Simple Appetizer It's the end of the week and we need something quick and tasty. Swing by your favorite store on the way home and pick up some stand out steaks. We're going to inject the steak rub into the meat using one of those syringes you buy at most barbecue places, or see Iron Works listed in the resource section. While you're at the store. grab an olive tapenade along with a crusty French or Italian loaf of bread which will be used as an appetizer. If you don't have olive oil and apple cider vinegar or orange juice at home, you'll need these too. I also like to purchase a spinach salad to save time. Wash and pat dry the steaks. In a jar add 1/4 cup of oil, 1/4 cup of an acid (either apple cider vinegar or orange juice) and 2 to 3 tablespoons of the Steak Rub. Shake this up and pour through a fine wire mesh strainer. Then put on an apron and make like a doctor by sucking up the liquid into the hypodermic. Inject the meat every 2 to 3 inches. I poke from the top, bottom and side. It will occasionally squirt out through a hole—hence the apron. Let the meat sit while you fire up the grill and grab a favorite beverage. (I enjoy scotch and soda with this meal). For an appetizer, cut your loaf into inch-thick slices and lightly oil the bread on both sides. Place the bread on a hot part of the grill for about 2 to 3 minutes (or until you smell toast). Turn it over, spread with tapenade and grill about 2 to 3 minutes more. When happy and fat, begin grilling your steaks. I like to finish off with a bit of cognac and cigar or ice cream. Before turning in, make the following brine for ribs and let them soak overnight so they'll be ready for Saturday's killer meal. I prefer baby-back or spare ribs, brined over night. -------------------------------------------------- Recipe Club, The secret to creating classic sauces, delicious soups or superb risotto is starting with a flavorful stock base. GatewayGourmet.com now offers More Than Gourmet's complete line of gourmet stocks & glaces at great prices. With a year shelf life, these reductions are perfect for home cooks and personal chefs who want to achieve maximum flavor without spending countless hours making their own. No chemicals. No MSG. No fillers or preservatives. Compare the ingredients. Demi Glace & stock reductions including veal, lamb, lobster, duck, veggie, venison, & more. For our Chef2Chef 10% off special, please visit http://www.profcs.com/app/adtrack.asp?AdID=36079 -------------------------------------------------- Savory Beer Brine For Beef and Pork This brine goes well with heavier meats which can take on intense flavors such as brisket, pork, and perhaps this could be used with lamb as well (though I'd substitute red wine for beer) Dissolve the following ingredients in 2 cups of warm water: 2 cups warm water 1/4 cup rock or kosher salt 1/3 cup brown sugar 1 onion, diced 2 Tbs. rosemary, ground 1 Tsp. bay leaves, ground 1-2 Tbs. of your favorite exotic herb or flavoring (e.g. I use cardamom and powdered chocolate. Others have tried coriander, powdered lemonade, coffee, chipotle, etc) Add the following to the brine: 3 cans of beer 3/4 cup vinegar 1/4 cup Worcestershire sauce Place ribs in the brine and let sit overnight in the refrigerator. -------------------------------------------------- SignatureSecrets.com A "signature" dish shows off a chef's or restaurant's creativity - an item worthy of bearing the name of the creator. In the same tradition, Signature Secrets culinary thickener provides the very best in thickening - speed, versatility, stability, appearance and taste - in hot or cold preparations. That's correct. You do not even have to cook Signature Secrets culinary thickener. It delivers smooth, appealing, lump-free textures in soups and sauces, gravies, dressings, and desserts. And they'll stay that way in and out of the freezer or refrigerator, saving you time and energy. This product is now available for the personal chef or caterer at our online store. http://html.chef2chef.net/goto.php?id=205 -------------------------------------------------- One week left! This Month's Giveaways and Free Stuff! Feeling Lucky? This month, two lucky winners will win a set of celebrity chef Jacques Haeringer's cookbooks, Two for Tonight and The Chez François Cookbook http://topchefs.chef2chef.net/recipes-2/haeringer/ Whatever's on the grill, you can be sure to bring out the best taste with the trio of grilling sauces that are part of this month's sweepstakes giveaway by Bandana Bandito! First up is a Blue Ribbon approved Habanero Steak Sauce with a true Southwest flavor. Next is the Mango/Chipotle Sauce that adds fantastic tropical flavor to any marinade or dipping sauce. Lastly, the Bandit's Spicy BBQ Sauce gives any meat off the grill pure Alamo City taste. As if this is not enough, the Bandit will also send the winner a fun and original Wooly Boy Cookie Jar. http://html.chef2chef.net/goto.php?id=215 Chef Revival has launched a new pattern for its line of quality chef clothing. It's called the Green Fish pattern. This month you could win one of 5 sets of Chef pants, an apron and PB hat. Visit them at Booth 1268 at the NRA Show. Register to Win this cool new Green Fish set! http://html.chef2chef.net/goto.php?id=36 Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. http://html.chef2chef.net/goto.php?id=242 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net |