Brining Meat
People often ask me why my meat tastes so good. The reasons are threefold:
1. I am of Italian decent
2. I know a secret about meat that I will share in #3
3. I always brine my meat
What is brining your meat? I would explain but this video does a better job than I could no matter how hard I try…
Rouxbe Online Cooking School & Video Recipes
Basic Vinaigrettes How To Video
Great video for you kitchen newbies. I eat a salad a day, and almost always mix my own vinaigrette.
Sauerkraut Recipe
Lena Sanchez’s Sauerkraut recipe is the one I often go by, check it out at http://chetday.com/sauerkrautrecipe.htm
Recipe: Ginger Tea
It is important to stay hydrated throughout the day. I recommend drinking green tea. However the caffeine later in day can keep you awake, not to mention it can get a little boring. ginger tea is one of my favorites, caffeine free and all the super greatness of ginger.
Here tea-addict Kevin Rose shows you how to prepare ginger tea…
HOWTO: Make Ginger Tea from Kevin Rose on Vimeo.
Mmmm, Meat on a Stick! Sherried Chicken Kabobs
Here is a great marinade for chicken that always gets people asking what I put in it.
What you will need:
Marinade:
.25 cups soy sauce or tamari
2 tbsp sweet sherry
.25 cups vegetable oil
1 tsp brown sugar
1 tbsp honey
2 cloves garlic, finely chopped
black pepper
Kabobs:
about 1 pound (or 6 breasts) of boneless skinless chicken cut in cubes
dozen mushrooms
dozen persl onions
dozen cherry tomatoes
(you can use any grilled veggie here, bell peppers, zucchini, and squash work great)
and some parsley not only to garnish but to EAT too…
Put marinade in a bowl, mix, add chicken and veggies, thread onto bamboo skewers and grill for 15-20 minutes turning them frequently. Enjoy!
Flank Steak Recipe
When I was a kid, I used to pop open the container in the fridge where my mom had some flank steak marinating. the smell of garlic and ginger and soy sauce would make my mouth water. I love to make this flank steak recipe at some point in the week not only because it is very tasty, but flank steak is one of the leanest cuts of beef you can buy. I usually get about one and half pounds, grill it up, and eat the left overs throughout my week. This goes great with a flat leaf parsley salad, the only salad I know that can live un-wilted in the refrigerator for days
What you will need:
2-4 tablespoons ginger (i use at least 4 as I *love* ginger)
2 tablespoons minced garlic
2 tablespoons red chili flakes
juice from one lemon or lime
1 tablespoon brown sugar
5 tablespoons soy sauce (i use low sodium) or tamari
.25 cup rice wine vinegar
1 tablespoon sesame seed oil
1-1.5 lb. flank steak
for a little variation, you can use my mother’s recipe:
.5 cup olive oil
.5 tamari
.25 cup red wine vinegar
2 tbsp brown sugar
2 tbsp dried oregano
5 cloves garlic
2 tbsp onion
4 tbsp fresh ginger
tablespoon paprika
Mix all ingredients in a zip-loc bag, shake, refrigerate for a couple hours. Grill for about 10-14 minutes turning once. This is one steak that should be served medium rare, or ‘pink in the middle’.
Important: Flank steak should be served sliced against the grain. My father was a butcher and my mom a master chef, this is one dish I know.
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