#about 3-4 minutes per side for medium-rare

[foodshowxyz]

Garlic Beefsteak with Mushrooms and Béchamel Sauce

Ingredients:

Steak:

2 beef steaks (such as ribeye or sirloin), about 1-inch thick

2 tablespoons olive oil

2 cloves garlic, minced

Salt and freshly ground black pepper to taste

Fresh rosemary sprigs (for garnish)

Mushrooms:

1 cup mushrooms, sliced (such as cremini or button)

1 tablespoon butter

1 clove garlic, minced

Salt to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups milk

Salt and white pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Steak:

Season the steaks generously with salt and black pepper.

In a skillet over medium-high heat, warm the olive oil and add the minced garlic. Sauté for about 1 minute until fragrant.

Add the steaks to the skillet and cook to your desired doneness, about 3-4 minutes per side for medium-rare, depending on thickness.

Remove steaks from the skillet and let them rest.

Cook the Mushrooms:

In the same skillet, melt butter over medium heat.

Add the sliced mushrooms and the second clove of minced garlic, sautéing until the mushrooms are golden and tender.

Season with salt to taste. Remove from heat and set aside.

Make the Béchamel Sauce:

In a saucepan, melt 2 tablespoons of butter over medium heat.

Whisk in the flour and cook for about 2 minutes without letting it brown.

Gradually add the milk, whisking constantly to prevent any lumps from forming.

Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg if desired. Remove from heat.

Assemble the Dish:

Place the rested steaks on a warm plate.

Top the steaks with the sautéed mushrooms.

Pour the warm béchamel sauce over the steaks and mushrooms.

Garnish with fresh rosemary sprigs.

[recipess01]

Ingredients:

4 to 5 lb beef tenderloin, trimmed, cut into two pieces, and tied

1 tsp salt

1/2 tsp black pepper

2 tbsp olive oil

4 tbsp salted butter, softened

2 tsp garlic, minced

1 tsp prepared horseradish or Dijon mustard

1 tsp minced rosemary or thyme

Instructions:

Tie the tenderloin with butcher’s twine and season generously with salt and pepper. Allow it to sit at room temperature for about 2 hours before cooking.

Preheat your oven to 425°F (220°C).

Heat olive oil in a large cast-iron skillet over medium-high heat. Sear the tenderloin on all sides for 3-5 minutes per side until a golden-brown crust develops.

While the tenderloin sears, mix softened butter, minced garlic, horseradish, and herbs in a small bowl. Spread the butter mixture evenly over the seared tenderloin.

Insert a probe thermometer into the thickest part of the tenderloin. Place the skillet in the oven or transfer the tenderloin to a baking dish if needed. Roast for about 20-25 minutes, or until the internal temperature reaches your preferred doneness (e.g., 125°F for medium-rare).

Remove the tenderloin from the oven and rest it on a cutting board for 15-20 minutes, allowing the juices to redistribute.

Slice into 1-inch pieces and serve warm.

Servings: 8-10

[aurumacadicus]

Can you share your prime rib recipe? 🙏

I don't really have a recipe! I don't do rubs because I don't personally believe it penetrates the fat cap. Others have different opinions of course but I like to make things easy on myself. I can give you the steps I use for oven-searing tho!

1) Do the cooking math so you know when to start cooking. Depending on your oven/elevation, it's 10-13 minutes per pound of meat. (My oven runs on the warmer side so we count for 11 minutes, but keep a meat thermometer handy.) Don't forget to account for fifteen minutes of oven searing and a half hour of resting time! (Basically: Add 45 minutes to your cooking time to know about when it will be ready to serve.)

2) Pull your roast out a couple hours before you plan to cook it. It cooks more evenly from room temperature. If you're going to give it a rub, pat the roast dry and do the rub while it's still cold. (Again, I just use salt, and I probably should be doing it while the roast is still cold, but I'm usually preparing other things so my roast gets it whenever 👌 I've cooked enough that I get to make that choice tho, I always follow the recipe the first time.)

3) It's time to put the roast in! Adjust your oven racks so that your roast will cook in the middle, then crank that oven up to 500F! While the oven preheats, place your roast bone-side down in an oven safe pot. If it's boneless, put it on a rack. Okay now look into my eyes. This is very important. Open your windows and run your vent fans. Take the batteries out of your smoke detector. You are going to put your roast into that fucking hot oven to sear the outside of it. That fat cap WILL crackle and pop and splatter hot fat all over your oven including coils. There will be smoke. You might think you've done something wrong. No! This is just what happens when fat meets high heat. I wish someone had told me this the first time I almost shat my pants. Despite how terrifying this moment is, you will be oven searing your roast at 500F for fifteen minutes.

4) SEARING IS DONE CRANK THAT BABY DOWN TO 325F. Listen we survived. Take a minute to waft that smoke toward the windows/vents. Breathe. But not too long because now your math comes into play. 10-13 minutes per pound. Set your timers. (Mine will be cooking for 1hr15m.)

5) As you reach the end of your cook time, pull out your meat thermometer. For rare meat, you want it to measure 115F. For medium meat, you want it to measure 120F-130F. If this seems a little low, worry not: The meat will continue to cook as it rests. To rest, remove from the oven and set it on a clean cutting board for carving; use a piece of aluminum foil to tent over the meat and let it rest for 30 minutes. This keeps the heat inside the meat to cook to temp instead of escaping.

6) Once done resting, carve into half inch slices and serve with au jus or horseradish sauce (or both!). I've got horseradish but I usually don't use any, that's for my dad lol.

The sides I'm doing are fresh green beans sauteed with almonds, million dollar potato casserole, and orange jello with mandarin slices in it. :)

[catcooks]

Rump Roast:

Ingredients 4-pound rump roast 6 cloves garlic 2 tablespoons sea salt 2 teaspoons black pepper 2 tablespoons salted butter ½ cup beef broth ½ cup dry red wine 1 large yellow onion, thinly sliced 2 sprigs rosemary

Directions Remove the rump roast from the refrigerator about 2 hours (no longer than that) before starting recipe to allow it to come closer to room temperature. Use a sharp, thin knife to make three slits about 2 to 3 inches deep on one side of the roast. Stuff each slit with one garlic clove and some sea salt and black pepper. Flip the roast over, and make three more slits on the other side, and stuff with garlic, sea salt, and black pepper. Rub the remaining sea salt and pepper over the outside of the roast. Preheat oven to 275 F.

Melt the salted butter over medium-high heat in an oven-safe skillet. Sear all sides of beef to brown. This should take about 15 minutes. Remove roast to a plate, and de-glaze the pan with the beef broth and dry red wine. Place the roast back in pan, and place onion slices and rosemary sprigs around it. Roast at 275 F until you get an internal temperature of 115 F, which should take about 12 to 15 minutes per pound of meat (48 minutes to 1 hour for 4 pounds). Remove the roast to a cutting board, tent loosely with foil, and allow it to rest for about 20 minutes. Serve when the internal temperature reaches 130 F for medium-rare or 125 F for rare.

[cleverhottubmiracle]

Watching the Oscars is an event in and of itself—and that involves having delicious food to enjoy during Hollywood’s biggest night. You may be tempted to grab a party platter from the store or order carry-out. But, preparing your own awards show spread is simple and even more impressive if you’re entertaining a crowd. Our First for Women test kitchen shares seven Oscar party recipes that are both delicious and red carpet-ready! (Bonus: View our printable Oscar ballot and make your predictions for each category ahead of the big night.) 1. Zucchini Fries Rhapsody Media These oven-baked bites are even tastier with our creamy dill sauce. Ingredients: ¾ cup sour cream 1 scallion, chopped 2  Tbs. chopped fresh dill 2 Tbs. ketchup 1 tsp. paprika ¼ cup all-purpose flour ½ cup Italian-style dry breadcrumbs  ½ cup grated Parmesan cheese 1 lb. zucchini, halved crosswise, cut lengthwise into ½-inch-thick wedges 2 eggs, beaten Directions: Heat oven to 425°F. Coat 2 large rimmed baking sheets with cooking spray. In bowl, combine sour cream, scallion, dill, ketchup, ½ tsp. paprika and ⅛ tsp. salt; reserve. In separate bowl, combine flour, remaining paprika and ¼ tsp. salt. In another bowl, combine breadcrumbs and Parmesan cheese. Coat zucchini in flour mixture; dip into eggs, then coat in breadcrumb mixture. Place 1-inch apart in single layer on baking sheets. Bake, flipping once, until golden and just tender, about 4 minutes per side. Serve with sour cream dip. 2. Raspberry Sparklers Rhapsody Media An easy-prep fruity syrup transforms a bottle of bubbly into a tempting concoction. Ingredients: ½ cup frozen raspberries, thawed  ½ cup sugar 1 Tbs. lemon juice Ice cubes 1 (750 ml) bottle prosecco or champagne, chilled 12 fresh raspberries  6 cocktail skewers Directions: In pot, combine thawed frozen raspberries, sugar, lemon juice and ½ cup water; over medium heat, cook, stirring often, until sugar dissolves and berries break down, 5 to 8 minutes. In fine-mesh strainer set over medium bowl, using rubber spatula, stir and push mixture through sieve. Discard solids. Cover and chill raspberry syrup. When ready to serve, divide raspberry syrup among tall glasses, then fill with ice. Dividing evenly, top with prosecco. Thread 2 fresh raspberries onto each skewer; garnish drinks with skewers. 3. Rosemary Lamb Chops With Mint Aioli Rhapsody Media Impress everyone when you present this platter of chops that’s perfect for any special occasion. Ingredients: 3 Tbs. minced fresh rosemary + additional sprigs ¼ cup olive oil 12 rib lamb chops, fat trimmed ½ cup mayonnaise ¼ cup minced fresh mint 1 clove garlic, grated Directions: In small bowl, combine rosemary and 3 Tbs. olive oil. Rub mixture all over lamb chops. Season with ½ tsp. salt and ¼ tsp. pepper. In skillet, heat remaining oil over medium-high heat; in batches, add lamb chops and cook, flipping once, until seared, about 3 to 4 minutes per side for medium-rare, or until desired doneness. In bowl, stir together mayonnaise, mint and grated garlic. Serve lamb chops with mint aioli. If desired, garnish with additional rosemary sprigs. 4. Hasselback Potatoes With Pancetta Rhapsody Media No one will guess it takes just six ingredients to whip up these savory spuds. Ingredients: 6 baking potatoes (about 6 oz. each) 3  Tbs. butter, melted 4  oz. thinly sliced pancetta, cut into thirds 6 oz. Fontina cheese, sliced 1 tsp. chopped fresh rosemary  1 tsp. chopped fresh thyme Directions: Heat oven to 400°F. Coat rimmed baking sheet with cooking spray. Cut thin slits crosswise into potatoes, making sure not to cut all the way through. Place in single layer on baking sheet. In bowl, combine butter, ¼ tsp. salt and ¼ tsp. pepper; brush over potatoes and in slits. Bake 40 minutes. Remove from oven; with fork, tuck pancetta into slits. Bake until tender, about 20 min. Top with fontina cheese. Bake until cheese is melted, about 2 minutes. Sprinkle with rosemary and thyme. 5. Salmon Quiche Cups OksanaKiian/Getty Simple-to-do salmon “roses” create an elegant presentation for these bites that look like they came right from the caterer. Ingredients: 3 eggs ½ cup heavy cream 2 Tbs. chopped fresh chives ⅛ tsp. pepper 4 (17-by-13 inch) sheets phyllo dough 4 slices smoked salmon (4 oz.), cut crosswise into thirds ⅓ cup sour cream Directions: Heat oven to 350°F. Coat 12 mini muffin cups with cooking spray. In bowl, whisk together eggs, heavy cream, 1 Tbs. chives and pepper. On surface, layer phyllo sheets, coating each with cooking spray, including top sheet; cut into 12 (about 4-inch) squares. Fit 1 stacked square in each muffin cup, crimping and folding as needed; dividing evenly, fill cups with egg mixture. Bake until lightly browned and filling is set in centers, 10 to 12 minutes. Let cool in pans 15 minutes. Transfer quiches to serving plate. Roll up each salmon slice to resemble a rose. Top quiches with sour cream, salmon roses and remaining 1 Tbs. chives. 6. Bacon-Wrapped Shrimp LauriPatterson/Getty Serve these tasty bites with a squeeze of lemon and garlic aioli. Ingredients: 8 slices thick-cut bacon 24 peeled tail-on shrimp Directions: Yield: 24 bacon-wrapped shrimp Preheat air fryer to 390°F. Cut slices of bacon into thirds; wrap each around shrimp. Secure with toothpicks.  In batches, lay shrimp in single layer in basket; air fry 10 minutes. Remove toothpicks. Arrange shrimp on a platter and serve. 7. Tuxedo Chocolate-Dipped Strawberries Azurita/Getty Chocolate-dipped strawberries are even sweeter with an easy red-carpet makeover! Ingredients: 1 lb. strawberries, cleaned and patted dry Melted chocolate; both white and milk or dark chocolate Directions: Yield: 1 lb. chocolate-covered strawberries Working one strawberry at a time, dip fruit in melted white chocolate let dry on parchment-lined baking sheet.  Hold the berry at an angle and dip into melted chocolate candy melts to create one side of the tux; repeat on other side.  To finish, dip a toothpick in melted chocolate and use it to draw on a bow tie and buttons. Source link

[norajworld]

Watching the Oscars is an event in and of itself—and that involves having delicious food to enjoy during Hollywood’s biggest night. You may be tempted to grab a party platter from the store or order carry-out. But, preparing your own awards show spread is simple and even more impressive if you’re entertaining a crowd. Our First for Women test kitchen shares seven Oscar party recipes that are both delicious and red carpet-ready! (Bonus: View our printable Oscar ballot and make your predictions for each category ahead of the big night.) 1. Zucchini Fries Rhapsody Media These oven-baked bites are even tastier with our creamy dill sauce. Ingredients: ¾ cup sour cream 1 scallion, chopped 2  Tbs. chopped fresh dill 2 Tbs. ketchup 1 tsp. paprika ¼ cup all-purpose flour ½ cup Italian-style dry breadcrumbs  ½ cup grated Parmesan cheese 1 lb. zucchini, halved crosswise, cut lengthwise into ½-inch-thick wedges 2 eggs, beaten Directions: Heat oven to 425°F. Coat 2 large rimmed baking sheets with cooking spray. In bowl, combine sour cream, scallion, dill, ketchup, ½ tsp. paprika and ⅛ tsp. salt; reserve. In separate bowl, combine flour, remaining paprika and ¼ tsp. salt. In another bowl, combine breadcrumbs and Parmesan cheese. Coat zucchini in flour mixture; dip into eggs, then coat in breadcrumb mixture. Place 1-inch apart in single layer on baking sheets. Bake, flipping once, until golden and just tender, about 4 minutes per side. Serve with sour cream dip. 2. Raspberry Sparklers Rhapsody Media An easy-prep fruity syrup transforms a bottle of bubbly into a tempting concoction. Ingredients: ½ cup frozen raspberries, thawed  ½ cup sugar 1 Tbs. lemon juice Ice cubes 1 (750 ml) bottle prosecco or champagne, chilled 12 fresh raspberries  6 cocktail skewers Directions: In pot, combine thawed frozen raspberries, sugar, lemon juice and ½ cup water; over medium heat, cook, stirring often, until sugar dissolves and berries break down, 5 to 8 minutes. In fine-mesh strainer set over medium bowl, using rubber spatula, stir and push mixture through sieve. Discard solids. Cover and chill raspberry syrup. When ready to serve, divide raspberry syrup among tall glasses, then fill with ice. Dividing evenly, top with prosecco. Thread 2 fresh raspberries onto each skewer; garnish drinks with skewers. 3. Rosemary Lamb Chops With Mint Aioli Rhapsody Media Impress everyone when you present this platter of chops that’s perfect for any special occasion. Ingredients: 3 Tbs. minced fresh rosemary + additional sprigs ¼ cup olive oil 12 rib lamb chops, fat trimmed ½ cup mayonnaise ¼ cup minced fresh mint 1 clove garlic, grated Directions: In small bowl, combine rosemary and 3 Tbs. olive oil. Rub mixture all over lamb chops. Season with ½ tsp. salt and ¼ tsp. pepper. In skillet, heat remaining oil over medium-high heat; in batches, add lamb chops and cook, flipping once, until seared, about 3 to 4 minutes per side for medium-rare, or until desired doneness. In bowl, stir together mayonnaise, mint and grated garlic. Serve lamb chops with mint aioli. If desired, garnish with additional rosemary sprigs. 4. Hasselback Potatoes With Pancetta Rhapsody Media No one will guess it takes just six ingredients to whip up these savory spuds. Ingredients: 6 baking potatoes (about 6 oz. each) 3  Tbs. butter, melted 4  oz. thinly sliced pancetta, cut into thirds 6 oz. Fontina cheese, sliced 1 tsp. chopped fresh rosemary  1 tsp. chopped fresh thyme Directions: Heat oven to 400°F. Coat rimmed baking sheet with cooking spray. Cut thin slits crosswise into potatoes, making sure not to cut all the way through. Place in single layer on baking sheet. In bowl, combine butter, ¼ tsp. salt and ¼ tsp. pepper; brush over potatoes and in slits. Bake 40 minutes. Remove from oven; with fork, tuck pancetta into slits. Bake until tender, about 20 min. Top with fontina cheese. Bake until cheese is melted, about 2 minutes. Sprinkle with rosemary and thyme. 5. Salmon Quiche Cups OksanaKiian/Getty Simple-to-do salmon “roses” create an elegant presentation for these bites that look like they came right from the caterer. Ingredients: 3 eggs ½ cup heavy cream 2 Tbs. chopped fresh chives ⅛ tsp. pepper 4 (17-by-13 inch) sheets phyllo dough 4 slices smoked salmon (4 oz.), cut crosswise into thirds ⅓ cup sour cream Directions: Heat oven to 350°F. Coat 12 mini muffin cups with cooking spray. In bowl, whisk together eggs, heavy cream, 1 Tbs. chives and pepper. On surface, layer phyllo sheets, coating each with cooking spray, including top sheet; cut into 12 (about 4-inch) squares. Fit 1 stacked square in each muffin cup, crimping and folding as needed; dividing evenly, fill cups with egg mixture. Bake until lightly browned and filling is set in centers, 10 to 12 minutes. Let cool in pans 15 minutes. Transfer quiches to serving plate. Roll up each salmon slice to resemble a rose. Top quiches with sour cream, salmon roses and remaining 1 Tbs. chives. 6. Bacon-Wrapped Shrimp LauriPatterson/Getty Serve these tasty bites with a squeeze of lemon and garlic aioli. Ingredients: 8 slices thick-cut bacon 24 peeled tail-on shrimp Directions: Yield: 24 bacon-wrapped shrimp Preheat air fryer to 390°F. Cut slices of bacon into thirds; wrap each around shrimp. Secure with toothpicks.  In batches, lay shrimp in single layer in basket; air fry 10 minutes. Remove toothpicks. Arrange shrimp on a platter and serve. 7. Tuxedo Chocolate-Dipped Strawberries Azurita/Getty Chocolate-dipped strawberries are even sweeter with an easy red-carpet makeover! Ingredients: 1 lb. strawberries, cleaned and patted dry Melted chocolate; both white and milk or dark chocolate Directions: Yield: 1 lb. chocolate-covered strawberries Working one strawberry at a time, dip fruit in melted white chocolate let dry on parchment-lined baking sheet.  Hold the berry at an angle and dip into melted chocolate candy melts to create one side of the tux; repeat on other side.  To finish, dip a toothpick in melted chocolate and use it to draw on a bow tie and buttons. Source link

[ellajme0]

Watching the Oscars is an event in and of itself—and that involves having delicious food to enjoy during Hollywood’s biggest night. You may be tempted to grab a party platter from the store or order carry-out. But, preparing your own awards show spread is simple and even more impressive if you’re entertaining a crowd. Our First for Women test kitchen shares seven Oscar party recipes that are both delicious and red carpet-ready! (Bonus: View our printable Oscar ballot and make your predictions for each category ahead of the big night.) 1. Zucchini Fries Rhapsody Media These oven-baked bites are even tastier with our creamy dill sauce. Ingredients: ¾ cup sour cream 1 scallion, chopped 2  Tbs. chopped fresh dill 2 Tbs. ketchup 1 tsp. paprika ¼ cup all-purpose flour ½ cup Italian-style dry breadcrumbs  ½ cup grated Parmesan cheese 1 lb. zucchini, halved crosswise, cut lengthwise into ½-inch-thick wedges 2 eggs, beaten Directions: Heat oven to 425°F. Coat 2 large rimmed baking sheets with cooking spray. In bowl, combine sour cream, scallion, dill, ketchup, ½ tsp. paprika and ⅛ tsp. salt; reserve. In separate bowl, combine flour, remaining paprika and ¼ tsp. salt. In another bowl, combine breadcrumbs and Parmesan cheese. Coat zucchini in flour mixture; dip into eggs, then coat in breadcrumb mixture. Place 1-inch apart in single layer on baking sheets. Bake, flipping once, until golden and just tender, about 4 minutes per side. Serve with sour cream dip. 2. Raspberry Sparklers Rhapsody Media An easy-prep fruity syrup transforms a bottle of bubbly into a tempting concoction. Ingredients: ½ cup frozen raspberries, thawed  ½ cup sugar 1 Tbs. lemon juice Ice cubes 1 (750 ml) bottle prosecco or champagne, chilled 12 fresh raspberries  6 cocktail skewers Directions: In pot, combine thawed frozen raspberries, sugar, lemon juice and ½ cup water; over medium heat, cook, stirring often, until sugar dissolves and berries break down, 5 to 8 minutes. In fine-mesh strainer set over medium bowl, using rubber spatula, stir and push mixture through sieve. Discard solids. Cover and chill raspberry syrup. When ready to serve, divide raspberry syrup among tall glasses, then fill with ice. Dividing evenly, top with prosecco. Thread 2 fresh raspberries onto each skewer; garnish drinks with skewers. 3. Rosemary Lamb Chops With Mint Aioli Rhapsody Media Impress everyone when you present this platter of chops that’s perfect for any special occasion. Ingredients: 3 Tbs. minced fresh rosemary + additional sprigs ¼ cup olive oil 12 rib lamb chops, fat trimmed ½ cup mayonnaise ¼ cup minced fresh mint 1 clove garlic, grated Directions: In small bowl, combine rosemary and 3 Tbs. olive oil. Rub mixture all over lamb chops. Season with ½ tsp. salt and ¼ tsp. pepper. In skillet, heat remaining oil over medium-high heat; in batches, add lamb chops and cook, flipping once, until seared, about 3 to 4 minutes per side for medium-rare, or until desired doneness. In bowl, stir together mayonnaise, mint and grated garlic. Serve lamb chops with mint aioli. If desired, garnish with additional rosemary sprigs. 4. Hasselback Potatoes With Pancetta Rhapsody Media No one will guess it takes just six ingredients to whip up these savory spuds. Ingredients: 6 baking potatoes (about 6 oz. each) 3  Tbs. butter, melted 4  oz. thinly sliced pancetta, cut into thirds 6 oz. Fontina cheese, sliced 1 tsp. chopped fresh rosemary  1 tsp. chopped fresh thyme Directions: Heat oven to 400°F. Coat rimmed baking sheet with cooking spray. Cut thin slits crosswise into potatoes, making sure not to cut all the way through. Place in single layer on baking sheet. In bowl, combine butter, ¼ tsp. salt and ¼ tsp. pepper; brush over potatoes and in slits. Bake 40 minutes. Remove from oven; with fork, tuck pancetta into slits. Bake until tender, about 20 min. Top with fontina cheese. Bake until cheese is melted, about 2 minutes. Sprinkle with rosemary and thyme. 5. Salmon Quiche Cups OksanaKiian/Getty Simple-to-do salmon “roses” create an elegant presentation for these bites that look like they came right from the caterer. Ingredients: 3 eggs ½ cup heavy cream 2 Tbs. chopped fresh chives ⅛ tsp. pepper 4 (17-by-13 inch) sheets phyllo dough 4 slices smoked salmon (4 oz.), cut crosswise into thirds ⅓ cup sour cream Directions: Heat oven to 350°F. Coat 12 mini muffin cups with cooking spray. In bowl, whisk together eggs, heavy cream, 1 Tbs. chives and pepper. On surface, layer phyllo sheets, coating each with cooking spray, including top sheet; cut into 12 (about 4-inch) squares. Fit 1 stacked square in each muffin cup, crimping and folding as needed; dividing evenly, fill cups with egg mixture. Bake until lightly browned and filling is set in centers, 10 to 12 minutes. Let cool in pans 15 minutes. Transfer quiches to serving plate. Roll up each salmon slice to resemble a rose. Top quiches with sour cream, salmon roses and remaining 1 Tbs. chives. 6. Bacon-Wrapped Shrimp LauriPatterson/Getty Serve these tasty bites with a squeeze of lemon and garlic aioli. Ingredients: 8 slices thick-cut bacon 24 peeled tail-on shrimp Directions: Yield: 24 bacon-wrapped shrimp Preheat air fryer to 390°F. Cut slices of bacon into thirds; wrap each around shrimp. Secure with toothpicks.  In batches, lay shrimp in single layer in basket; air fry 10 minutes. Remove toothpicks. Arrange shrimp on a platter and serve. 7. Tuxedo Chocolate-Dipped Strawberries Azurita/Getty Chocolate-dipped strawberries are even sweeter with an easy red-carpet makeover! Ingredients: 1 lb. strawberries, cleaned and patted dry Melted chocolate; both white and milk or dark chocolate Directions: Yield: 1 lb. chocolate-covered strawberries Working one strawberry at a time, dip fruit in melted white chocolate let dry on parchment-lined baking sheet.  Hold the berry at an angle and dip into melted chocolate candy melts to create one side of the tux; repeat on other side.  To finish, dip a toothpick in melted chocolate and use it to draw on a bow tie and buttons. Source link

[chilimili212]

Watching the Oscars is an event in and of itself—and that involves having delicious food to enjoy during Hollywood’s biggest night. You may be tempted to grab a party platter from the store or order carry-out. But, preparing your own awards show spread is simple and even more impressive if you’re entertaining a crowd. Our First for Women test kitchen shares seven Oscar party recipes that are both delicious and red carpet-ready! (Bonus: View our printable Oscar ballot and make your predictions for each category ahead of the big night.) 1. Zucchini Fries Rhapsody Media These oven-baked bites are even tastier with our creamy dill sauce. Ingredients: ¾ cup sour cream 1 scallion, chopped 2  Tbs. chopped fresh dill 2 Tbs. ketchup 1 tsp. paprika ¼ cup all-purpose flour ½ cup Italian-style dry breadcrumbs  ½ cup grated Parmesan cheese 1 lb. zucchini, halved crosswise, cut lengthwise into ½-inch-thick wedges 2 eggs, beaten Directions: Heat oven to 425°F. Coat 2 large rimmed baking sheets with cooking spray. In bowl, combine sour cream, scallion, dill, ketchup, ½ tsp. paprika and ⅛ tsp. salt; reserve. In separate bowl, combine flour, remaining paprika and ¼ tsp. salt. In another bowl, combine breadcrumbs and Parmesan cheese. Coat zucchini in flour mixture; dip into eggs, then coat in breadcrumb mixture. Place 1-inch apart in single layer on baking sheets. Bake, flipping once, until golden and just tender, about 4 minutes per side. Serve with sour cream dip. 2. Raspberry Sparklers Rhapsody Media An easy-prep fruity syrup transforms a bottle of bubbly into a tempting concoction. Ingredients: ½ cup frozen raspberries, thawed  ½ cup sugar 1 Tbs. lemon juice Ice cubes 1 (750 ml) bottle prosecco or champagne, chilled 12 fresh raspberries  6 cocktail skewers Directions: In pot, combine thawed frozen raspberries, sugar, lemon juice and ½ cup water; over medium heat, cook, stirring often, until sugar dissolves and berries break down, 5 to 8 minutes. In fine-mesh strainer set over medium bowl, using rubber spatula, stir and push mixture through sieve. Discard solids. Cover and chill raspberry syrup. When ready to serve, divide raspberry syrup among tall glasses, then fill with ice. Dividing evenly, top with prosecco. Thread 2 fresh raspberries onto each skewer; garnish drinks with skewers. 3. Rosemary Lamb Chops With Mint Aioli Rhapsody Media Impress everyone when you present this platter of chops that’s perfect for any special occasion. Ingredients: 3 Tbs. minced fresh rosemary + additional sprigs ¼ cup olive oil 12 rib lamb chops, fat trimmed ½ cup mayonnaise ¼ cup minced fresh mint 1 clove garlic, grated Directions: In small bowl, combine rosemary and 3 Tbs. olive oil. Rub mixture all over lamb chops. Season with ½ tsp. salt and ¼ tsp. pepper. In skillet, heat remaining oil over medium-high heat; in batches, add lamb chops and cook, flipping once, until seared, about 3 to 4 minutes per side for medium-rare, or until desired doneness. In bowl, stir together mayonnaise, mint and grated garlic. Serve lamb chops with mint aioli. If desired, garnish with additional rosemary sprigs. 4. Hasselback Potatoes With Pancetta Rhapsody Media No one will guess it takes just six ingredients to whip up these savory spuds. Ingredients: 6 baking potatoes (about 6 oz. each) 3  Tbs. butter, melted 4  oz. thinly sliced pancetta, cut into thirds 6 oz. Fontina cheese, sliced 1 tsp. chopped fresh rosemary  1 tsp. chopped fresh thyme Directions: Heat oven to 400°F. Coat rimmed baking sheet with cooking spray. Cut thin slits crosswise into potatoes, making sure not to cut all the way through. Place in single layer on baking sheet. In bowl, combine butter, ¼ tsp. salt and ¼ tsp. pepper; brush over potatoes and in slits. Bake 40 minutes. Remove from oven; with fork, tuck pancetta into slits. Bake until tender, about 20 min. Top with fontina cheese. Bake until cheese is melted, about 2 minutes. Sprinkle with rosemary and thyme. 5. Salmon Quiche Cups OksanaKiian/Getty Simple-to-do salmon “roses” create an elegant presentation for these bites that look like they came right from the caterer. Ingredients: 3 eggs ½ cup heavy cream 2 Tbs. chopped fresh chives ⅛ tsp. pepper 4 (17-by-13 inch) sheets phyllo dough 4 slices smoked salmon (4 oz.), cut crosswise into thirds ⅓ cup sour cream Directions: Heat oven to 350°F. Coat 12 mini muffin cups with cooking spray. In bowl, whisk together eggs, heavy cream, 1 Tbs. chives and pepper. On surface, layer phyllo sheets, coating each with cooking spray, including top sheet; cut into 12 (about 4-inch) squares. Fit 1 stacked square in each muffin cup, crimping and folding as needed; dividing evenly, fill cups with egg mixture. Bake until lightly browned and filling is set in centers, 10 to 12 minutes. Let cool in pans 15 minutes. Transfer quiches to serving plate. Roll up each salmon slice to resemble a rose. Top quiches with sour cream, salmon roses and remaining 1 Tbs. chives. 6. Bacon-Wrapped Shrimp LauriPatterson/Getty Serve these tasty bites with a squeeze of lemon and garlic aioli. Ingredients: 8 slices thick-cut bacon 24 peeled tail-on shrimp Directions: Yield: 24 bacon-wrapped shrimp Preheat air fryer to 390°F. Cut slices of bacon into thirds; wrap each around shrimp. Secure with toothpicks.  In batches, lay shrimp in single layer in basket; air fry 10 minutes. Remove toothpicks. Arrange shrimp on a platter and serve. 7. Tuxedo Chocolate-Dipped Strawberries Azurita/Getty Chocolate-dipped strawberries are even sweeter with an easy red-carpet makeover! Ingredients: 1 lb. strawberries, cleaned and patted dry Melted chocolate; both white and milk or dark chocolate Directions: Yield: 1 lb. chocolate-covered strawberries Working one strawberry at a time, dip fruit in melted white chocolate let dry on parchment-lined baking sheet.  Hold the berry at an angle and dip into melted chocolate candy melts to create one side of the tux; repeat on other side.  To finish, dip a toothpick in melted chocolate and use it to draw on a bow tie and buttons. Source link

[oliviajoyice21]

Watching the Oscars is an event in and of itself—and that involves having delicious food to enjoy during Hollywood’s biggest night. You may be tempted to grab a party platter from the store or order carry-out. But, preparing your own awards show spread is simple and even more impressive if you’re entertaining a crowd. Our First for Women test kitchen shares seven Oscar party recipes that are both delicious and red carpet-ready! (Bonus: View our printable Oscar ballot and make your predictions for each category ahead of the big night.) 1. Zucchini Fries Rhapsody Media These oven-baked bites are even tastier with our creamy dill sauce. Ingredients: ¾ cup sour cream 1 scallion, chopped 2  Tbs. chopped fresh dill 2 Tbs. ketchup 1 tsp. paprika ¼ cup all-purpose flour ½ cup Italian-style dry breadcrumbs  ½ cup grated Parmesan cheese 1 lb. zucchini, halved crosswise, cut lengthwise into ½-inch-thick wedges 2 eggs, beaten Directions: Heat oven to 425°F. Coat 2 large rimmed baking sheets with cooking spray. In bowl, combine sour cream, scallion, dill, ketchup, ½ tsp. paprika and ⅛ tsp. salt; reserve. In separate bowl, combine flour, remaining paprika and ¼ tsp. salt. In another bowl, combine breadcrumbs and Parmesan cheese. Coat zucchini in flour mixture; dip into eggs, then coat in breadcrumb mixture. Place 1-inch apart in single layer on baking sheets. Bake, flipping once, until golden and just tender, about 4 minutes per side. Serve with sour cream dip. 2. Raspberry Sparklers Rhapsody Media An easy-prep fruity syrup transforms a bottle of bubbly into a tempting concoction. Ingredients: ½ cup frozen raspberries, thawed  ½ cup sugar 1 Tbs. lemon juice Ice cubes 1 (750 ml) bottle prosecco or champagne, chilled 12 fresh raspberries  6 cocktail skewers Directions: In pot, combine thawed frozen raspberries, sugar, lemon juice and ½ cup water; over medium heat, cook, stirring often, until sugar dissolves and berries break down, 5 to 8 minutes. In fine-mesh strainer set over medium bowl, using rubber spatula, stir and push mixture through sieve. Discard solids. Cover and chill raspberry syrup. When ready to serve, divide raspberry syrup among tall glasses, then fill with ice. Dividing evenly, top with prosecco. Thread 2 fresh raspberries onto each skewer; garnish drinks with skewers. 3. Rosemary Lamb Chops With Mint Aioli Rhapsody Media Impress everyone when you present this platter of chops that’s perfect for any special occasion. Ingredients: 3 Tbs. minced fresh rosemary + additional sprigs ¼ cup olive oil 12 rib lamb chops, fat trimmed ½ cup mayonnaise ¼ cup minced fresh mint 1 clove garlic, grated Directions: In small bowl, combine rosemary and 3 Tbs. olive oil. Rub mixture all over lamb chops. Season with ½ tsp. salt and ¼ tsp. pepper. In skillet, heat remaining oil over medium-high heat; in batches, add lamb chops and cook, flipping once, until seared, about 3 to 4 minutes per side for medium-rare, or until desired doneness. In bowl, stir together mayonnaise, mint and grated garlic. Serve lamb chops with mint aioli. If desired, garnish with additional rosemary sprigs. 4. Hasselback Potatoes With Pancetta Rhapsody Media No one will guess it takes just six ingredients to whip up these savory spuds. Ingredients: 6 baking potatoes (about 6 oz. each) 3  Tbs. butter, melted 4  oz. thinly sliced pancetta, cut into thirds 6 oz. Fontina cheese, sliced 1 tsp. chopped fresh rosemary  1 tsp. chopped fresh thyme Directions: Heat oven to 400°F. Coat rimmed baking sheet with cooking spray. Cut thin slits crosswise into potatoes, making sure not to cut all the way through. Place in single layer on baking sheet. In bowl, combine butter, ¼ tsp. salt and ¼ tsp. pepper; brush over potatoes and in slits. Bake 40 minutes. Remove from oven; with fork, tuck pancetta into slits. Bake until tender, about 20 min. Top with fontina cheese. Bake until cheese is melted, about 2 minutes. Sprinkle with rosemary and thyme. 5. Salmon Quiche Cups OksanaKiian/Getty Simple-to-do salmon “roses” create an elegant presentation for these bites that look like they came right from the caterer. Ingredients: 3 eggs ½ cup heavy cream 2 Tbs. chopped fresh chives ⅛ tsp. pepper 4 (17-by-13 inch) sheets phyllo dough 4 slices smoked salmon (4 oz.), cut crosswise into thirds ⅓ cup sour cream Directions: Heat oven to 350°F. Coat 12 mini muffin cups with cooking spray. In bowl, whisk together eggs, heavy cream, 1 Tbs. chives and pepper. On surface, layer phyllo sheets, coating each with cooking spray, including top sheet; cut into 12 (about 4-inch) squares. Fit 1 stacked square in each muffin cup, crimping and folding as needed; dividing evenly, fill cups with egg mixture. Bake until lightly browned and filling is set in centers, 10 to 12 minutes. Let cool in pans 15 minutes. Transfer quiches to serving plate. Roll up each salmon slice to resemble a rose. Top quiches with sour cream, salmon roses and remaining 1 Tbs. chives. 6. Bacon-Wrapped Shrimp LauriPatterson/Getty Serve these tasty bites with a squeeze of lemon and garlic aioli. Ingredients: 8 slices thick-cut bacon 24 peeled tail-on shrimp Directions: Yield: 24 bacon-wrapped shrimp Preheat air fryer to 390°F. Cut slices of bacon into thirds; wrap each around shrimp. Secure with toothpicks.  In batches, lay shrimp in single layer in basket; air fry 10 minutes. Remove toothpicks. Arrange shrimp on a platter and serve. 7. Tuxedo Chocolate-Dipped Strawberries Azurita/Getty Chocolate-dipped strawberries are even sweeter with an easy red-carpet makeover! Ingredients: 1 lb. strawberries, cleaned and patted dry Melted chocolate; both white and milk or dark chocolate Directions: Yield: 1 lb. chocolate-covered strawberries Working one strawberry at a time, dip fruit in melted white chocolate let dry on parchment-lined baking sheet.  Hold the berry at an angle and dip into melted chocolate candy melts to create one side of the tux; repeat on other side.  To finish, dip a toothpick in melted chocolate and use it to draw on a bow tie and buttons. Source link

[maddaboutit]

Enjoy a classic cheeseburger with all your favorite toppings. It's a perfect choice for a quick and delicious Sunday dinner!

Ingredients: 1 lb ground beef. Salt and pepper to taste. 4 hamburger buns. 4 slices of cheddar cheese. Lettuce leaves. Sliced tomatoes. Sliced onions. Ketchup and mustard.

Instructions: Preheat grill or stovetop pan over medium-high heat. Divide the ground beef into 4 equal portions and shape them into burger patties. Season with salt and pepper. Place the burger patties on the grill or in the pan and cook for about 3-4 minutes per side for medium-rare burgers. Add an extra minute or two for well-done burgers. During the last minute of cooking, place a slice of cheddar cheese on each patty and cover to melt. While the burgers are cooking, lightly toast the hamburger buns on the grill or in a toaster. Assemble the burgers: Place lettuce leaves on the bottom bun, followed by the cooked patty with melted cheese. Top with sliced tomatoes and onions. Add ketchup and mustard to taste. Cover with the top bun and serve immediately.

Prep Time: 10 minutes

Cook Time: 10 minutes

Roy K

[nbula-rising]

Velvet Steak with Korean Chili Butter Prep Time: 15 mins Cook Time: 10 mins Additional Time: 6 hrs 5 mins Total Time: 6 hrs 30 mins Servings: 2

Ingredients

Velvet Marinade: 2 large egg whites 2 tablespoons cornstarch 3 tablespoons rice wine (sake) 1 tablespoon soy sauce

Steaks: 2 (8 ounce) top sirloin steaks Kosher salt to taste

Korean Chili Butter: 2 tablespoons unsalted butter, softened 2 teaspoons Korean chili paste (gochujang), or to taste ¼ teaspoon kosher salt, or to taste 2 tablespoons chopped green onions, or to taste 1 tablespoon vegetable oil

Directions *Whisk egg whites, cornstarch, rice wine, and soy sauce for marinade together in a bowl until very smooth and foamy. *Trim silver skin from sirloin steaks. Place steaks between 2 pieces of plastic wrap on a cutting board and pound to a thickness of about 1/4 inch. Transfer steaks to a rimmed plate and lightly sprinkle both sides with kosher salt. *Pour marinade over top and flip a few times to make sure steaks are well coated on both sides. Cover with plastic wrap, or transfer steaks and marinade to a zip-top bag, and refrigerate for 6 to 12 hours, flipping once or twice while marinating. *Mix butter, chili paste, salt, and green onions for chili butter together in a small bowl. Taste and adjust if needed. Set aside at either room temperature or in the refrigerator until needed. *Remove steaks from the refrigerator and toss a few more times in the marinade. *Heat vegetable oil in a large nonstick pan over medium-high heat. Add steak and pan-fry until meat springs back to the touch and is medium-rare, 3 to 4 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). *Remove from heat and place steaks on warm plates. Let rest for 3 to 4 minutes. Top with chili butter and green onions.

Chef's Notes: *If you don't have sake, sherry wine will also work. *When seasoning the steaks you can use 1 teaspoon fine salt in place of 2 teaspoons kosher salt, if desired. *Make sure your butter is soft--it makes the compound butter easier to mix. *It's important to use a nonstick pan so the coating sticks to the steaks and not to the pan.

[joeboxer24]

Million Dollar Roast Beef Tenderloin

Prep Time: 30 minutes

Cooking Time: 25 minutes

Total Time: 55 minutes

Servings: Varies

Ingredients:

4-5 pound beef tenderloin, trimmed

1 tablespoon salt

1 teaspoon black pepper

2 tablespoons olive oil

4 tablespoons butter, softened

2 teaspoons minced garlic

1 teaspoon Dijon mustard or horseradish

Instructions:

Prep the Beef:

Season the beef tenderloin evenly with salt and pepper.

Allow the beef to sit at room temperature for about 30 minutes to ensure even cooking.

Sear the Beef:

Heat olive oil in a large cast-iron skillet over high heat.

Sear the beef on all sides until a rich brown crust forms, about 3-5 minutes per side.

Prepare the Butter Mixture:

In a small bowl, combine the softened butter, minced garlic, and Dijon mustard or horseradish.

Spread this mixture evenly over the seared beef tenderloin.

Roast in the Oven:

Preheat the oven to 425°F (220°C).

Transfer the skillet with the beef into the preheated oven.

Roast for 20-25 minutes, or until the internal temperature reaches your preferred doneness:

Medium-rare: 130°F (54°C)

Medium: 140°F (60°C)

Medium-well: 150°F (65°C)

Rest the Beef:

Remove the beef from the oven and let it rest for 10-15 minutes. This helps the juices redistribute, keeping the meat tender and juicy.

Serve:

Slice the beef tenderloin and serve it immediately. Pair with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

[texasroadhousemenus2]

How to Enjoy a Texas Roadhouse Experience at Home

Texas Roadhouse is famous for its hearty steaks, buttery rolls, and lively, welcoming atmosphere. But you don’t have to drive to the restaurant to enjoy these treats—you can recreate the Texas Roadhouse experience in your own home! With a few signature recipes, some key ingredients, and a bit of Texas-inspired ambiance, you can bring the flavors and fun of Texas Roadhouse to your kitchen. Here’s how to enjoy a Texas Roadhouse-inspired experience at home.

1. Start with Fresh-Baked Texas Roadhouse Rolls

One of Texas Roadhouse’s most beloved menu items is its warm, fluffy rolls, which are served with a dollop of cinnamon honey butter. To make these at home, you’ll need a few basic ingredients: flour, yeast, milk, butter, sugar, and salt. After kneading the dough and letting it rise, cut it into small portions and bake until golden brown.

Our social:

https://x.com/TexasMenus123

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For the cinnamon honey butter, simply mix softened butter with a touch of cinnamon and honey to taste. The combination of warm rolls and sweet, creamy butter is a perfect way to start your Texas Roadhouse experience at home, and it’s bound to impress any guests or family members.

Recipe:

Rolls: Combine 4 cups of flour, 1 tablespoon of sugar, 1 packet of yeast, 1 cup of warm milk, and a pinch of salt. Knead and let rise, then shape into rolls and bake at 350°F for 15-20 minutes.

Honey Butter: Mix 1/2 cup softened butter with 1 tablespoon honey and 1/2 teaspoon cinnamon until smooth.

2. Perfecting the Texas Roadhouse Steak

Texas Roadhouse is known for its juicy, hand-cut steaks, and while the restaurant uses high-grade beef and a signature open-flame grill, you can still recreate a great steak at home. Start by choosing a good cut, like ribeye, New York strip, or sirloin, and bring it to room temperature before cooking. Season generously with salt, pepper, and garlic powder, or use a steak seasoning blend to capture that Texas Roadhouse flavor.

Heat a cast-iron skillet over high heat or preheat your grill for a perfect sear. Cook the steak to your desired doneness—medium rare for about 4-5 minutes per side, depending on the thickness. Finish with a pat of butter to bring out the flavor and add a touch of richness, much like Texas Roadhouse does with its steaks.

Tips for Success:

Seasoning: Don’t skimp on salt and pepper, as they help create a savory crust on the steak.

Cooking Temperature: Aim for high heat to get that crispy exterior and juicy interior.

Finishing Butter: Add a pat of butter right before serving to elevate the flavor.

3. Sides: Mashed Potatoes and Green Beans

No Texas Roadhouse meal is complete without classic, comforting sides. For mashed potatoes, use russet or Yukon Gold potatoes, boil until tender, then mash with butter, cream, salt, and pepper. For a true Texas Roadhouse experience, add a hint of garlic powder or sour cream for extra flavor.

Green beans are a signature side as well, often cooked with bacon for a savory twist. Simply sauté chopped bacon until crisp, add green beans, and cook until tender. A touch of salt and pepper finishes the dish, adding a bit of smoky, salty goodness that pairs perfectly with the steak.

Recipe Ideas:

Mashed Potatoes: Boil 4-5 potatoes, then mash with 1/4 cup of cream and 3 tablespoons of butter. Season with salt and pepper.

Green Beans: Sauté 2 strips of bacon, then add fresh green beans and cook until tender, seasoning with salt and pepper.

4. Create the Texas Roadhouse Ambiance

Texas Roadhouse isn’t just about the food—it’s also about the fun, lively atmosphere. To recreate this at home, try putting on some country music and setting up a casual table with simple, rustic decor. Serve your meal family-style, so everyone can share and enjoy different dishes, and don’t forget to bring a sense of Texas hospitality to your table.

Consider putting out a bowl of peanuts in the shell, a Texas Roadhouse staple, as a fun snack while cooking or to start the meal. If you want to go all out, you could even try a bit of line dancing in the kitchen!

5. Finish with a Sweet Treat: Homemade Cinnamon Butter

One of the simplest and tastiest treats from Texas Roadhouse is the cinnamon honey butter, which pairs perfectly with rolls or even as a sweet topping for pancakes and waffles. To make this delicious spread, combine softened butter with honey and cinnamon until smooth. This buttery, sweet addition captures the essence of a Texas Roadhouse meal and is an ideal finish to your homemade feast.

Final Thoughts

With these steps, you can bring the magic of Texas Roadhouse into your own kitchen. From the famous rolls with cinnamon honey butter to the juicy steak and savory sides, each element can be recreated to deliver a taste of the restaurant’s famous dishes. Whether you’re a long-time fan or just looking to try something new, a Texas Roadhouse-inspired dinner at home is sure to be a hit. So grab your ingredients, put on some country music, and enjoy the flavors of Texas Roadhouse from the comfort of home.

[3chum]

Indulge in the rich flavors of hand-chopped rump steak and peppered bone marrow with this gourmet burger. It's a perfect blend of succulent beef, creamy bone marrow, and zesty toppings, all sandwiched between a toasted brioche bun.

Ingredients: 1 lb 450g hand-chopped rump steak. 4 pieces of bone marrow, about 1 inch thick. Salt and freshly ground black pepper, to taste. 4 brioche burger buns. 4 slices of cheddar cheese. 1 red onion, thinly sliced. 4 leaves of fresh lettuce. 4 slices of ripe tomato. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon olive oil.

Instructions: Preheat your grill or barbecue to medium-high heat. Season the hand-chopped rump steak with salt and freshly ground black pepper. Shape it into four burger patties. Brush the bone marrow with olive oil and sprinkle with freshly ground black pepper. Grill the bone marrow pieces for about 2-3 minutes per side until they are nicely seared and slightly crispy on the outside. Remove from heat and set aside. Grill the burger patties for 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. During the last minute of grilling, place a slice of cheddar cheese on each burger patty and close the grill lid to melt the cheese. While the burgers are cooking, lightly toast the brioche buns on the grill until they are golden brown. Mix mayonnaise and Dijon mustard together to create a flavorful sauce. To assemble the burgers, spread the mayo-mustard sauce on the bottom half of each toasted bun. Place a lettuce leaf on top of the sauce, followed by a slice of tomato. Add the grilled burger patty with melted cheese on top of the tomato slice. Top the burger patty with a piece of grilled bone marrow. Add a few slices of red onion on top of the bone marrow. Complete the burger with the top half of the toasted bun. Serve your Hand-Chopped Rump Steak Burger with Peppered Bone Marrow immediately. Enjoy this gourmet burger with your favorite sides!

Prep Time: 20 minutes

Cook Time: 10 minutes

Roy

[osakajapanese]

How Is Steak Cooked at a Hibachi Restaurant Near Shelton Hills?

If you’re looking for an unforgettable dining experience, a hibachi restaurant near Shelton Hills might be the perfect choice. The lively atmosphere, skilled chefs, and delicious food make hibachi dining a unique adventure. In this blog post, we will delve into the art of cooking steak at a hibachi restaurant, exploring the techniques, flavors, and overall experience that make it a favorite among food enthusiasts.

The Hibachi Experience: More Than Just a Meal

Hibachi dining is more than simply eating; it’s an immersive experience that engages all the senses. As you enter a hibachi restaurant, the sizzling sound of food cooking on a hot grill fills the air, accompanied by the tantalizing aroma of grilled meats and vegetables. The chefs, often trained in the art of teppanyaki, perform entertaining culinary feats, adding flair to the meal preparation.

Hibachi chefs are not only culinary artists but also entertainers. As they chop, flip, and season your food right before your eyes, they create an engaging environment that enhances the dining experience. Watching the chefs work their magic is as enjoyable as the food itself.

Choosing the Perfect Cut of Steak

When it comes to hibachi cooking, the choice of steak is crucial. Chefs typically use high-quality cuts like ribeye, sirloin, or filet mignon. These cuts are favored for their tenderness and flavor, making them perfect for quick cooking on a hot grill.

Ribeye

Ribeye steak is known for its rich marbling, which ensures juiciness and flavor. When grilled, the fat renders down, imparting a delicious flavor that enhances the overall taste of the dish.

Sirloin

Sirloin is a leaner cut, making it a great option for those looking for a healthier choice without sacrificing flavor. When cooked correctly, it remains tender and juicy.

Filet Mignon

Filet mignon is renowned for its tenderness. This cut is often a highlight at hibachi restaurants due to its buttery texture and mild flavor, which pairs wonderfully with various seasonings.

The Cooking Process: Step-by-Step

Preparing the Grill

Before cooking begins, the hibachi grill is preheated to a high temperature. This is crucial for achieving the perfect sear on the steak. Chefs often use a combination of oil and butter to ensure the meat does not stick and to enhance flavor.

Seasoning

Once the grill is hot, the steak is seasoned. A simple combination of salt and pepper is often used, allowing the natural flavors of the meat to shine. Some chefs might add garlic or soy sauce for an extra kick, complementing the dish beautifully.

Searing the Steak

The steak is placed on the grill and seared. This process locks in the juices and creates a beautiful crust. The chef flips the steak to ensure even cooking, using a spatula or tongs to avoid piercing the meat, which can release juices.

Cooking to Perfection

Cooking times vary depending on the desired doneness. Here’s a quick guide:

Rare: 120-125°F (about 2-3 minutes per side)

Medium Rare: 130-135°F (about 3-4 minutes per side)

Medium: 140-145°F (about 4-5 minutes per side)

Medium Well: 150-155°F (about 5-6 minutes per side)

Well Done: 160°F and above (about 6-7 minutes per side)

Resting

After cooking, the steak is removed from the grill and allowed to rest for a few minutes. This step is essential as it allows the juices to redistribute, ensuring a moist and flavorful bite.

Sides and Accompaniments

A hibachi meal is never complete without delicious sides. Common accompaniments include:

Hibachi Vegetables: A mix of zucchini, onions, and mushrooms, seasoned and grilled to perfection.

Fried Rice: Often cooked on the grill with eggs, vegetables, and a dash of soy sauce for added flavor.

Salad: A light house salad with a tangy ginger dressing to balance the richness of the steak.

The Joy of Hibachi Dining

One of the greatest joys of dining at a hibachi restaurant is the communal experience. Guests often sit around the grill, sharing in the excitement as dishes are prepared. The interactive nature of hibachi dining fosters a sense of connection among diners, whether you’re celebrating a special occasion or enjoying a casual night out.

As someone who has experienced the thrill of hibachi dining numerous times, I can attest to the unique combination of entertainment and exceptional cuisine. Each visit is a chance to witness culinary artistry while indulging in delicious flavors.

The Takeaway

Dining at a hibachi restaurant near Shelton Hills is an experience unlike any other. The combination of skilled chefs, high-quality ingredients, and the lively atmosphere make it a perfect spot for food lovers. From the moment you walk in and hear the grill sizzling to the final bite of your perfectly cooked steak, every aspect of the meal is designed to delight your senses.

Whether you’re in Collierville, Germantown, or any of the surrounding areas, consider visiting a local hibachi restaurant for a culinary adventure that’s both entertaining and delicious. You might find yourself returning time and again for the unique experience that hibachi dining offers.

Company Name: Osaka Japanese Cuisine – Collierville, TN

Company Phone: (901) 861-1438

Business Address: 3670 S Houston Levee Rd #114, Collierville, TN 38017

Driving Directions: https://maps.app.goo.gl/StzaPSfqrmhapR1m9

Website URL: https://collierville.osaka-restaurant.com/

Social Links: https://www.facebook.com/OsakaMemphis https://foursquare.com/v/osaka-japanese-cuisine/4b157b2af964a52081ad23e3 https://www.merchantcircle.com/osaka-japanese-collierville-tn

About: Osaka Japanese Cuisine on Houston Levee Road in Collierville is an authentic Japanese restaurant serving traditional fare plus conveyor belt sushi, and teppanyaki hibachi grills. A destination for fusion sushi enthusiasts, we boast an extensive menu of fresh and flavorful rolls, nigiri, and sashimi. Our hibachi grill adds an extra layer of excitement to your dining experience, with skilled chefs performing dazzling culinary feats right before your eyes. From classic Asian dishes like Shrimp Tempura Udon, and Kushiyaki Kabobs to modern fusion creations, there's something for every palate on our menu. Using only premium ingredients, Osaka Japanese Cuisine promises a dining experience that's as unforgettable as it is delicious. Join us today!

Service Area Includes: Collierville, Germantown, Piperton, Rossville, and other cities and towns throughout Shelby County, Tennessee. ​

[besuretocook-blog]

There is nothing quite like the delicious aroma of grilled beef wafting through the air on a warm summer day. Grilling is one of the best ways to cook beef, as it imparts a smoky and charred flavor that enhances the natural juiciness of the meat. Whether you prefer a tender steak, flavorful burger, or succulent ribs, there are so many ways to prepare beef on the grill. In this ultimate guide, we will explore some mouthwatering grilled beef recipes that are sure to please your taste buds. Ingredients: - Your choice of beef (steaks, burgers, ribs, etc.) - Salt and pepper - Olive oil - Marinade or seasoning of your choice - BBQ sauce (optional) - Sides of your choice (vegetables, salad, potatoes, etc.) Step-by-step instructions: 1. Prepare your grill: Before you start grilling, make sure your grill is clean and preheated to the desired temperature. For steaks and burgers, a medium-high heat is ideal, while ribs may require a lower and slower cooking process. 2. Season the beef: Season your beef with salt, pepper, and a drizzle of olive oil. If you have a favorite marinade or seasoning, now is the time to add it. Allow the meat to marinate for at least 30 minutes to allow the flavors to penetrate the meat. 3. Grill the beef: Place the beef on the preheated grill and cook according to your preferred level of doneness. For steaks, cook for about 4-6 minutes per side for medium-rare, adjusting the time based on the thickness of the steak. For burgers, cook for about 4-5 minutes per side, or until the internal temperature reaches 160°F. For ribs, grill over low heat for about 2-3 hours, turning occasionally. 4. Baste with BBQ sauce (optional): If you like your beef with a sticky and sweet coating, baste it with your favorite BBQ sauce during the last few minutes of grilling. This will add an extra layer of flavor and caramelization to the meat. 5. Rest the meat: Once the beef is cooked to your liking, remove it from the grill and let it rest for a few minutes before slicing or serving. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite. 6. Serve and enjoy: Serve the grilled beef with your favorite sides, such as grilled vegetables, a fresh salad, or crispy potatoes. Don't forget to garnish with fresh herbs or a squeeze of lemon for an extra burst of flavor. Cooking tips: - For the juiciest beef, try to avoid pressing down on the meat while grilling. This will help retain the natural juices. - Use a meat thermometer to ensure that your beef is cooked to the correct internal temperature. This will help prevent overcooking and ensure a perfect result every time. - Experiment with different marinades, seasonings, and BBQ sauces to customize the flavor of your grilled beef. - Don't forget to preheat the grill before cooking to ensure even cooking and a nice sear on the meat. In conclusion, grilling beef is a delicious and satisfying way to enjoy this versatile protein. With these easy and flavorful recipes, you can impress your family and friends with juicy and tender grilled beef dishes all summer long. So fire up the grill, grab your favorite cuts of beef, and get ready to savor the ultimate grilled beef experience. Happy grilling! Check out more recipes on Besuretocook.org! {Delicious|Amazing|Tasty https://besuretocook.org/juicy-and-flavorful-the-ultimate-guide-to-grilled-beef-recipes/?feed_id=126&_unique_id=66f5e67b75d04 #Besuretocook #Foodie #CookingRecipes #EasyRecipes #HomeCooking #Delicious #Tasty #QuickMeals #RecipeIdeas #Yummy #FoodLovers #FoodBlog #FoodInspiration #Culinary #MealPrep