Degrees of Steak Doneness – Meat Temperature- Manrelm via
Archive for the ‘food’ Category
Meat Temperature and How to Order…
Posted: September 30, 2014 in beef, food, recipe, steak, UncategorizedTags: beef, food, howto, meat
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Where does your steak come from…literally.
Posted: January 22, 2014 in beef, food, quick referance, steakTags: cow, food, quick referance, steak
I don’t know about you, but when ever I am ordering a steak I always wonder exactly what part of the cow it is coming from. Well if you are like me and want to cure your curiosity or if you just want to give everyone at the table a quick lesson in their steak selection please review the quick reference chart below.
Beef Cuts
Broccoli Rabe and Sausage
Posted: January 22, 2014 in food, recipeTags: Broccoli Rabe, date, food, Meal, recipe, Sausage
Sausage and Broccoli Rabe
Here is a quick delicious recipe for a meal that will stun your guests or possibly even yourself without you breaking the bank or a sweat.
Ingredients:
- 10 hot or sweet or both Sausage Links
- 10 Cloves of Garlic
- Approximatley 4 Table Spoons of Extra Virgin Olive Oil
- 1 whole onion
- 2 Bunches of Broccoli Rabe
*Wash Broccoli Rabe wash and rinse good. Also, remove a part of the stem that can be tougher to chew.
Sausage:
Pre-heat oven at 275 degrees
Cut your hot/sweet sausage links to preference, quartered or halved or any other way you like it and place in oven safe tray.
Also in tray scatter about a single chopped onion.
Add black pepper and table spoon of Extra Virgin Olive Oil.
Broccoli Rabe:
In a separate large pot put three table spoons of Extra Virgin Olive Oil.
Heat on stove and then throw in your chopped garlic.
Once garlic is browned throw in your Broccoli Rabe.
Add salt, and black Pepper.
Leave on medium stove heat until your vegetable has wilted, approximately 7-10 minutes.
Once your sausage is browned (about 1 hour) you are done!
Place the Broccoli Rabe and Sausage together in a dish and serve with a sprinkle of red pepper flakes.
Feeds about four adults.
Enjoy!
I just got this recipe from a colleague of my boss, Art Cashin. It sounds like it could be very tasty if done right.
White Castle Thanksgiving Stuffing
“White Castle Stuffing”
The version that I read says it makes two trays of stuffing. They also said to prep the burgers by putting them in the refrigerator overnight before you get to work. I am going to do it this year for Thanksgiving and i want to throw them in the oven and toast them up a little before I use them.
30 White Castle Hamburgers – no pickles
1 ½ cups diced celery
1 teaspoon ground sage
1 teaspoon ground thyme
¼ teaspoon coarse ground pepper
¾ cup chicken broth
Quarter the tiny burgers with a knife instead of tearing them. Put into a large mixing bowl. Then add celery and seasonings then mix. Add broth and mix again. Put in your baking tin or tins. Slide in oven and warm until brown.
Here is the link to basically the same recipe from White Castle: http://www.whitecastle.com/food/recipes/view/7-white-castle-turkey-stuffing
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