Ways of Grilling the Perfect Steak
Typically, during the summer season, the grill comes on and people spend more time outside. Grilling steak is one of American’s favorite summer things to do. No one wants a bland steak, they want a juicy flavorful steak. May we suggest seasoning it with our Montreal Steak Spice to blow your tastebuds away. Read on for ideas on how to up your grilling game to make the most perfect tasting seasoned steak.
Selecting the Steak
Make sure that you consider the cuts of your steak. It is vital to select the best steak for the perfect marinade. Understand that there are various cuts of steak that are best for grilling. Some come with bones while others do not. Below are some of the cuts of steak:
• Tenderloin or Filet. This cut has no bones and is the most tender as well as the most expensive.
• Sirloin. This is usually a big cut of steak and can either have bones or not.
• New York. Usually have no bones and have excellent beef flavor.
• Porterhouse and T-bone. Have huge bones and are best for grilling.
Season the Steak
You have chosen your steak, brought it home, now is the time to marinate it to be prepared for the grill. While some people just like the simplicity of salt and pepper to marinate the steak, our Montreal Steak Spice will delight your palate. We use the freshest spices for the boldest flavors. This blend of Montreal Steak Spice usually includes ingredients such as pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika, and caraway seeds. Rub it into the steak on all sides and let it sit for about an hour at room temperature before putting it on the grill.
Tips for Grilling the and adding the Perfect Marinade
• First, turn on your grill. Make it hot as you can. Perfect heat gives the meat color and that color enhances the flavors.
• Secondly, spray the grill with oil a bit. This ensures that it does not stick. Then put your steak on the grill.
• After doing that leave your steak alone. Ensure that you are not poking or flattening it. You will turn it just once with tongs.
• Then time your steak right. Depending on your cut of steak and how you like it, cook your steak for about three to four minutes on each side. You can also use a thermometer where the rare ranges at 125 degrees, medium-rare is around 130 degrees, medium is about 135, medium-well is 140 while well done is above 140 degrees.
• Finally, take your perfectly seasoned and grilled steak off from the grill. Once you do that allow it to cool for about 10 minutes before enjoying it.
What is Kare Raisu, also known as Japanese Curry?
Although it may be unexpected to find curry on a Japanese menu, kare raisu, a thick and hearty stew, is actually one of the most popular entrees in the country. It was in the mid-1800s that the British introduced curry to Japan, finding it themselves in the former British colony of India. If you enjoy curry, it is easy to see why this Japanese comfort food is so well liked.
Like in any other curry, the heat level of kare raisu can be tailored to your particular tastes. It is a nice robust curry that can have any combination of delicious ingredients, so it can also be made to suit any occasion. While a commercially available ‘curry powder’ is available in Japanese grocery stores, more adventurous home chefs prefer to mix their own blend of spices.
If you have decided that you want to make this dish at home, know that this Japanese comfort food can be easily customized to your palette, and can use any ingredients you might have. It generally contains a multitude of vegetables and your meat of choice is served over rice. The rice serves to soak up the gravy and was crucial in past ages to fill a person’s belly. We are giving you a recipe for a very basic style of this stew, using the ever-popular chicken. It is worthwhile to note that a single package of curry tablets from the grocery store will generally make one pot of the stew. However, it can be used for a lot of different recipes.
– 1 lb. boneless skinless chicken breasts, chopped into bite-size pieces.
– 2 chopped carrots.
– 2 chopped potatoes
– 1 chopped onion
– 2 cups water
– 2-3 tablespoons Kare Raisu blend
1. Saute meat and vegetables over medium heat for 5-7 minutes, or until soft.
2. Pour in water.
3. Bring to a boil then remove the pan from heat and add curry, stirring constantly with a spoon.
4. Let sit for 5 minutes to thicken.
5. Serve over white rice, garnished with minced shallots, parsley or crunchy radish.
Our Kare Raisu is some of the best flavors you will ever taste.
What can I use Chimichurri for?
Chimichurri sauce may be unfamiliar to many, particularly those who are not familiar with South American cuisine. So what is Chimichurri? Chimichurri is an uncooked South American green sauce prepared using red wine vinegar, olive oil, fresh herbs, garlic, oregano, parsley, and other spices.
The sauce originated in the rural areas of Argentina and Uruguay. This sauce comes in both red and green versions. This uncooked and vibrant sauce, also known as Argentinian pesto, can be used in many ways including;
• As a dipping spice
• A marinade
• A condiment to drizzle over vegetables, meat, and more.
Ways to use Chimichurri Sauce
In most cases, this Argentinian pesto is served with steak. However, there should be no limits when using it. The sauce is also great on vegetables for vegetarians, it also works great on grilled chicken and fish.
Another great way to use chimichurri is by using it as a dip for toasted crusty bread. When it comes to this sauce, it is almost guaranteed that once you start using it, you will always find yourself looking for more ways to liven up your meal with it. To enjoy chimichurri for long period of time, keep a batch of the sauce in the fridge and sprinkle it on your meals throughout the week.
Other ideas on how to use Chimichurri
• You can brush the sauce on your kebabs after grilling them.
• When serving tacos, you can dab a spoonful of the pesto on them.
• Chimichurri can also be used as a substitute for mustard on hamburgers and hotdogs.
• It can be added to roasted potatoes.
• The sauce can be used as a tangy and light dressing for a vegetable pasta salad.
• When preparing a vegetable pizza, you can drizzle over after baking to add a zesty touch.
• You can substitute mayonnaise or use mix them both for a sandwich spread.
• You can sprinkle the sauce over a sunny side up egg to serve with toast.
How to store the South American sauce
Although chimichurri is best when prepared fresh, it can also be refrigerated for several days. However, the herbs wilt fast becoming less vibrant. Additionally, you can freeze the pesto in an ice cube tray but the herbs will be somewhat less vibrant.
What are the Health Benefits of Turmeric
Turmeric, in addition to being a popular spice used in many cuisines around the world, is also a staple ingredient in many supplements, as it has been scientifically proven to help with a multitude of ailments. Turmeric is derived from a chemical, Curcumin, which is a fat-soluble chemical that you can take as a daily vitamin. Turmeric is believed to help ward off dementia, relieve heart problems, and reduce general inflammation in the body. Keep reading to know the health benefits associated with turmeric and what it actually is.
How Do People Usually Ingest It?
Turmeric as a spice can be added to give flavor and an orange tinge to many savory dishes, including omelets or pasta dishes. It may also be steeped in hot water to produce a soothing, antioxidant-rich tea-like drink. The root chemical, Curcumin may be purchased at a regular supplement store, or even at some drug stores. You can take the recommended dosage (a capsule or two) with a full meal, as this chemical is fat-soluble, so just taking it with water will not do much for you.
Where is Turmeric Usually Found?
Those who love their food to be brightly colored and packing a ton of flavor probably know that turmeric is a spice that originated in India. It is a staple of the cuisine in that part of the world, and wild turmeric grows on plantations along the mainland of India and several Indian Ocean islands. It was in Indian medicine that turmeric made its emergence and people began to really learn what it is and its great health benefits. They saw that tea made from steeping the spice resulted in greater health and vitality.
With an Indian restaurant in just about every community, you have every reason to ask “What is turmeric?” Once you realize how it can be used to add color, flavor and a few health benefits to every meal, you will be sure to keep it in your kitchen. Add turmeric to your favorite dishes or brew some tea and see how this antioxidant and anti-inflammatory spice can help you.
See our Turmeric here.
So What Really is Rhubarb?
When you mention the word rhubarb, most people think first about the always popular rhubarb pie. While the pie is always amazing, cooking with it can really intensify a meal and satisfy any diner.
When is it used?
Really answering the question of what this ingredient is fairly simple. In addition to being used for food, it was used for medicinal purposes. Most people prefer to cook it with sugar, because of its bitterness. This versatile ingredient is often paired with strawberry because of the sweetness to help balance it out.
What kind of food is it?
Rhubarb resembles celery and is technically a vegetable but legally is designated as a fruit. This was for importing purposes and a New York court made the declaration in the late 1940s.
When can I get rhubarb?
It is normally in season and you can harvest rhubarb from April through June. The earlier you find it the more tender, while later it is more robust. Rhubarb stalks are generally very crisp. The ideal stalk has the leaves still attached and is a dark red color. Dark red makes for a much sweeter taste overall.
What is the best way to cook it?
There are a number of ways to think about when cooking with this “fruit”. This includes stewed, pureed, roasted, and sauteed. There is no need for a great deal of water when cooking it since it has high water content already.
There are a lot of different recipes to look at here MyRecipes.
The next time you are at the grocery store, be sure to consider trying this strange but unique ingredient. Or tell your friend who is ready to bring over a treat exactly what is rhubarb. The sweetness is simply amazing!
For more information on harvesting rhubarb yourself, check out this amazing article from Happy DIY HOME.
DIY Seasoning blends
One of the most popular trends being followed today is the trend toward healthier eating. Most people are trying to avoid unhealthy foods and seasonings that have additives and other harmful ingredients. A better way to accomplish the use of healthy seasonings is by making the blends yourself. You can add a combination of your favorite spice blends together for a do it yourself seasoning that is nutritionally better for the body. Some easy do it yourself seasonings include what you prefer, and like in your food.
Make a list
To start with your do it yourself seasoning blends, shop for your favorite spices. Get enough to make at least five different blends. You can either grow fresh herbs and spices in your garden or purchase them fresh from your favorite market. You can allow them to dry, or use them fresh. They will eventually dry on their own. Decide what spices will blend well together, and give you the flavor that you want.
Set up mixing materials
Get out the bowls, measuring spoons, and the containers to be used. Mason jars in various sizes are ideal for this project. This is something that the kids can help with. It will give them an opportunity to use their math skills. Once the spices have been blended, put them into containers and label. The herbs will sometimes clump together once they sit for a while, but just give them a stir and they are ready to use again.
Use the seasoning blends on favorite foods
A cajun blend will go great on chicken, pork, salmon, and burgers. Make up a chili blend to enhance soups, ground beef, and sloppy Joe’s. For grilling steaks, chicken, fish, and pork, a jerk blend is a perfect mixture. A tasty Mediterranean blend gives a zesty flavor to roasted vegetables, chicken, and seafood. These do it yourself seasoning blends puts you in control of your sodium intake and saves money on the expensive store-bought seasonings. Enjoy eating healthier and eliminating many of the harmful preservatives that are used in packaged seasonings by experiencing do it yourself blends.
You can purchase some seasonings here.
How To Make Your Own Dried Herbs And Spices
There are several benefits to making your own spices and herbs, and you need to learn how to do that if you want to save what you grow in your garden. The process of drying the herbs and spices is easier than you might think, and they also taste better than what you can get in a store. Here are a few tips, as found on Farmer’s Almanac, for making your own spices and herbs.
Harvest The Herbs When They Are Small
You don’t want overgrown spices and herbs for drying, but you will want to pick them when they are small and fresh. The best time of day for cutting the herbs is once the dew is gone in the morning hours. Harvest them when they are healthiest so that they will taste great when dried.
Give The Herbs A Gentle Wash
You might be able to get away without washing some of the herbs if they don’t have the appearance of dirt on them, but those that look a bit dirty need to be gently washed. You can use a bowl of water to put them in and give them a gentle bath in it. Don’t touch them too much or you might bruise them.
Dry And Store The Herbs
Once the herbs are washed, you will need to find a good place for them to dry. You will want to keep the dried herbs out of the sun because the sunshine can ruin their flavor, and you will want to hang them upside down so they will dry quickly. Allow the air to dry them, and then get airtight containers to put them away. To store the herbs, remove the leaves from the dried plants and save them. Keep the containers in a cool part of your house to keep them fresh.
A Few Things To Keep In Mind For Dried Herbs
- Harvest them at an optimal time before they freeze.
- Make sure they are fully dried before you store them away.
- Store them away from moisture and sunshine.
See more about our herbs and spices here.
Transform your leftovers using spices
They say that fresh is best, but often, leftovers taste better the next day. Many, for example, think Thanksgiving Day turkey is great, but leftovers such as turkey sandwiches, perhaps with a little mayo and cranberry sauce, could sustain many for a week.
One way to really make those leftovers “zing” is by adding spices to them. Here are a few examples:
In India, they have a technique called “tadka,” which involves tempering spices by briefly heating spices in either oil or clarified butter in order to release the aroma of the spice.
Indian women who want to revive leftovers swear by taking a few cumin seeds, heating them along with a little onion in either clarified butter (ghee) or oil. Once the tadka is prepared, it is then mixed with yesterday’s dish, and you have a whole new and inviting meal.
Malaysian Fried Noodles
Have you ever cooked too much pasta and don’t have any spaghetti sauce to freshen it up for a meal. Most likely, since pasta is relatively cheap it went into the garbage, or maybe into your compost in the garden. But consider this recipe for Malaysian style fried noodles.
You add dried cloves, onions, ketchup, fish sauce, and sugar, (I personally like to add some white pepper as well,) add some pork or prawns, together with yesterday’s pasta along with some tomato and other vegetables, then heat it in a hot skillet with oil for a couple of minutes.
Spice-up leftover pizza
One thing that generally doesn’t taste better is yesterday’s leftover pizza. However, that’s because you don’t get creative with it. A popular Chicago pizza chain has these ideas: add mozzarella cheese, onion, pepper flakes, minced garlic, oregano, and melted butter together with some egg, and milk. Pour it over the leftover pizza and bake for 45 minutes.
Whether you ordered Chinese, Thai, or Indian, chances are you got too much rice and have two choices, throw it away or revive it. Throwing it away is so wasteful, so consider reviving it by frying it, then add onions, scallions, garlic, or ginger; chopped fresh or frozen and if you prefer some additional spices like cumin. Mix in a little hamburger meat and you’ve got something 10 times better than Hamburger Helper.
Look at our spices here.
What Spices go well with Eggs?
The egg is a versatile type of food. Although commonly associated with breakfast the egg can also make great brunch, lunch and dinner dishes. In fact, there are a variety of egg dishes that can be prepared, and one of the key elements to these dishes is the spices. So, what sort of fresh spices work well when creating an egg dish? Turns out the sky is the limit in fact, any kind of spice can be used with an egg dish. Here are some examples of some fresh spices that can be used and suggestions on the egg dish they could be incorporated in.
It might interest some to know that there are several different varieties of basil to choose from. Basil is a spice that is quite versatile when using in egg dishes. In fact, be it fresh basil or the kind bought in bottle basil can be used in anything from simple scrambled eggs to a gourmet quiche.
Unlike basil, this one needs to be used in moderation. Why, because tarragon is a very poignant spice that a little can go a long way. Just a dash of Tarragon can enhance most egg dishes, but it is especially excellent when making eggs benedict, a dash of tarragon in the hollandaise sauce that tops the dish adds a delicious finishing touch.
A spice many could mistake for chili powder, but it isn’t as spicy. Given the fact that it’s a subtle type of spice makes it versatile to add to most egg dishes to complement them beautifully.
For those who want an extra added kick, there is the spicy chili powder. When wanting to create egg dishes such as a frittata or even Huevos Rancheros. But like Tarragon a little can go a long way especially if you aren’t looking for too much heat that could overpower the egg dish.
Paprika is widely associated with deviled eggs. In fact, it is a key ingredient in this appetizer type dish.
These are just some prime examples of the type of spices you can use in eggs. The best advice to any cook, experiment. Make an egg dish uniquely your own, spice things up, you aren’t limited to just salt and pepper.
Check out our spices here.
Best Carne Asada recipe with Cumin!
Best Carne Asada Recipe with Cumin
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tbsp cilantro
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp salt
- 1 tbsp pepper
- 6 oz skirt steak
- Buy the steak
- Mix seasonings
- Add seasonings
- Grill the steak
Carne asada includes a few different spices and some other clean ingredients. This recipe is an altered version of a recipe that was created by a well-known chef. However, it has been simplified to a version where it is best to replicate at home.
The best recipe for carne asada always includes cumin. It also includes marinated flank steaks or skirt steaks that are grilled to perfection. It is best to grill the meat after letting it sit and marinate in your choice of spices. That will make it packed full of authentic Mexican flavors. It is all in the marinade, make sure to marinate your choice of steak in a delicious mixture of flavors including cumin. When marinating your steak, it is best to refrigerate it for at least two hours before cooking. You want to create a delicious piece of meat that you can put in a burrito, on a taco, on a salad, or just eat it plain. You want to make sure that your steak can hold its own and be able to satisfy your taste buds with the delicious flavors.
As previously mentioned, the best type of steak to use when cooking carne asada is a delicious skirt steak or a flank steak. Both of these types of steaks are well-trimmed and of similar size, so they can be utilized interchangeably. Just keep in mind that flank steak is the lean version full of intense flavors while a skirt steak is more stringy and fibrous but also full of intense flavors. Both flank steaks and skirt steaks are ideally cooked at a rare or medium-rare amount in order to prevent them from becoming chewy and too tough to bite into. Also, be sure to cut your choice of steak against the grain, this will make it easier to bite into and to chew.
A few simple ingredients in the marinade: Olive oil, lime juice, garlic, cilantro, cumin, chili powder, salt, and pepper. That is it! Make sure you let it sit covered in the refrigerator for a couple of hours, then grill for about 5 minutes on each side. Enjoy!