Comfort Foods and Indulgences

How to Make Any Steak Tender

Steak-4-630x407 It was a two-line email—the kind that makes you sit up and think—because it addressed an issue faced daily by millions of grill masters around Planet Barbecue:

“Sometimes we buy cheap beef because we are on a budget,” wrote Diane Q. “These steaks are often tough. We have tried salt, meat tenderizer, and marinades. Could you please tell me the best way to tenderize the steaks?”

I immediately thought of my last trip to Southeast Asia, and in particular, to steaks I ate hot off the grill in Siem Reap, Cambodia, and Kuala Lumpur, Malaysia. Both were explosively flavorful thanks to complex marinades and polymorphic condiment spreads. And both were tough as proverbial shoe leather.

We North Americans and Europeans are spoiled when it comes to steak. Our notion of a “fork-tender” filet mignon or a “silver butter knife” sirloin (the signature steak at Murray’s in Minneapolis—so named because it’s so tender, the steak knife glides through the meat as though it were butter) are the stuff of dreams on much of Planet Barbecue.

Biscoff Stuffed French Toast

biscofffrenchtoast Daddies, avert your eyes, because this is what your family will be serving you in bed on Sunday morning (Father's Day). However, it's so good, the kids might help you eat it all. And Mom, it's so easy to make, the kids can take all the credit...they will love that.

A few months ago, I didn't even know what Biscoff spread was. I kept seeing it everywhere in the blogs and finally I could no longer resist, I just had to try it. Honestly, I wish I hadn't. It's so addicting, sweet and good...it can only be described as crack.

My favorite way to eat it....with a spoon. If you are on a diet, I strongly suggest not bringing this into your home. It will call to you, as it does me, from the cupboard with its creepy siren song....ugh. It always wins. I give in. Every. Single. Time.

I already fed this French toast to my husband and after one bite he looked at me and said, "Good grief, this is dangerous."

Loads of Nuts and Milk Chocolate Chip Cookies

Little Gracie had been feeling under the weather all day Wednesday. She had no interest in running and playing, choosing to curl up and sleep for most of the day. And, she was coughing.

So, yesterday, off to the vet we went. When I take Gracie for a ride in the car, I feel like a new mother packing up to take the new baby out to run errands. I have no diaper bag, though. I put some water in the special bowl I have with a tight-sealing screw-on lid. Chew toys for the crate in the back seat. The leash. Treats to replenish the small supply I keep in my cup-holder in the front seat.

For this trip, I also made room for a small basket of my favorite chocolate chip cookies. I was sure the nice doctors, office staff and techs at the veterinary clinic would enjoy a people treat of their own.

Black Diamonds-Simply Trufflelicious a la Patricia Wells

blacktruffle I see every glass half-full especially if it is a first growth! So, one reason why winter’s grey pall makes me sunny is that it is BLACK TRUFFLE SEASON! Think of all the lovely winter dishes one can indulge in during Black Truffle Season…

Last year, I had the pleasure of reviewing Simply Truffles, by Patricia Wells – a book of recipes and stories “that capture the essence of the Black Diamond.” What delicious prey!

Many of the recipes are French in taste and design – understandable since the Black Beauty is also known as “Black Perigord Truffle.” Grown in that region among the Oak and Hazelnut trees, it is less aromatic and exotic than the Italian White Truffle, and considerably less expensive – allowing a casual sense of freedom to its use.

Shave away! And crumbs make wonderful Truffle butter which can be frozen.

Dr. Pepper Brisket-Brie Tacos

drpeppertacos I love Dr. Pepper. I love brisket. I love brie and I love tacos. So, this seems like a pretty logical meal choice...for me! I even add a little chile-lime flavor to the meat and it goes surprisingly well with the brie, which is just a great melting cheese anyway.

I do like to cook my meat in the slow-cooker in Dr. Pepper. The soda concentrates down with a wee bit of complexity and offers a very slight background sweetness to the meat. It tenderizes...it flavors...I'm using the Pepper.

When the meat is done cooking, I remove the fat and pull the meat apart. I place the pulled meat back in the slow-cooker with a slight bit of liquid from the original cooking process and season it with a chile-lime salt called, tajin clasico seasoning. The seasoning, I see it everywhere from Walmart to the regular grocery store. If you do not have it, the same result can be achieved with fresh lime juice, some salt and chile powder stirred into the meat. Just keep tasting and adding until you get the flavor result you are happy with. It's so delicious especially since beef and lime are so classic together.

Comfort Foods and Indulgences