Tag: tsp cinnamon

Beerbecue Beef Flank Steak – You’ll Have Them at “Beer”

If you thought beer was just a refreshing adult beverage
that made your friends seem more interesting and better looking, well think
again. I was simply stunned at how a glass of beer poured into a homemade
barbecue sauce created one of the most delicious grilled flank steaks I’ve ever
had.

If you’re looking for something different for your Father’s
Day cookout, consider this super simple preparation. I’m not sure if it’s the
bitterness from the hops, or the malty notes, or just the alcohol, but
something happens to produce a tender, juicy, and very flavorful steak.

Of course, half the battle is cutting this correctly, so pay
special attention to that portion of the video. Cutting in half lengthwise will
make life easier, and then straight down across the grain will yield tender
slices of the smoky, aromatic meat. Drizzle on a little of the leftover sauce,
and you’re in for a real treat.

Any beer will do, but try to use something on the more aggressive
side if you can. Don’t forget, you’ll need to drink the other 5.33 beers, so
you might as well get something tasty. I went with Belgian ale, and it was a
beautiful thing. I hope you give this father-friendly beerbecue recipe a try
soon. Enjoy!

Ingredients for 4 portions:

1 (1 1/2 lb) trimmed beef flank steak

salt and pepper to taste

For the sauce:

1/2 cup ketchup

1/4 cup molasses

1/3 cup white vinegar

2 tsp black pepper

1 tbsp sugar

1 tsp salt

1/4 tsp cayenne

1/4 tsp cumin

1/4 tsp allspice

1/4 tsp cinnamon

1 cup strong beer

You Can Count on Monte Cristo Benedict for Mother’s Day Brunch

I always get a ton of food wishes this time of year for
creative brunch ideas, and I was thinking about doing some new type of eggs Benedict, when I happened to see a photo of a Monte Cristo sandwich. At first,
it just made me want a Monte Cristo sandwich, but after that wore off, I
started thinking about how I’d seen these topped with fried eggs before.

Long story short, I decided to simply make an open-faced
version of the famous stuffed sandwich, and top it with poached eggs, and
hopefully a new American brunch classic was born. Of course, I’ll let you decide, but there was nothing I didn’t
love about this plate of food. Okay, the salad was kind of phoned in, but the rest was awesome.

The base is a variation of our famous Restaurant Style French Toast recipe, which marries perfectly with the ham, cheddar and havarti.
It was so tasty you really don’t even need the poached eggs. Actually, forget I
said that. Do the eggs. If only so you can pop those yolks, and watch them run.
Besides the eating, that has to be the best part.

I’ve also re-posted a poached eggs demo below, since
poaching your eggs ahead of time is the only way to go, especially if you have
a larger group. By the way, you can hold the Monte Cristo bases in a warm oven while
you pull the rest of the meal together. I hope you give this new Benedict a try
soon. Enjoy!

Ingredients for 4 portions:

For the batter:

2 large eggs

1/4 cup cream

1 tbsp sugar

pinch of salt
pinch of cayenne

1/4 tsp cinnamon

1/8 tsp allspice

4 thick slices of French bread
1 tbsp butter

8 slices ham

4 slices cheddar cheese

4 slices havarti cheese

8 poached eggs

chive to garnish

How to Poach Eggs

Incoming search terms:

Apple Hand Pies – Crimping is Easy

I’ve been playing around with a new pastry dough, and
figured I’d use it as an excuse for a little demo on turnovers, or “hand pies”
as the hipsters are calling them.

I’ll unveil the new “buttercrust” dough next
week, but this particular video is not about the pastry, or the filling, it’s
about the fairly basic method for folding and crimping one of these up.

As you’ll see, it’s not exactly a complicated procedure. In
fact, I can’t imagine your aunt is going to be too thrilled to know that you’ll
be able to now match her crimp for crimp. Once you have the outside down, what
goes inside should be the least of your worries.

I went for a very soft, apple-saucy, jam-like filling, which
turned out very well, but literally any of your favorite pie fillings, both
sweet and savory, will work. If you do make an apple version, and want to
really blow some minds, top your filling with a thin slice of sharp cheddar.
It’s special. I hope you give this easy technique a try soon. Enjoy!

For 4 Apple Hand Pies:

about 1 pound pie dough, divided into 4

egg wash (1 egg beaten with 2 tsp milk)

granulated sugar as needed

For the apple filling:

2 tbsp butter, browned

2 or 3 green apples

1/4 tsp salt

1/4 cup white sugar

2 tbsp brown sugar

1 1/2 tsp cinnamon, or to taste
1 or 2 tsp of water if needed

Incoming search terms:

chef ramsay apple pie recipe