Steak

Chimichurri is one of my favorite flavors. I have made it with different types of vinegars and gone back and forth between cilantro and parsley, but all versions come out wonderful. If you have extra sauce left-over, save-it. It goes well on chicken, fish, almost anything. I wrote down the recipe we used for our July 4th barbecue yesterday. Hope you had a fun and yummy one!Chimichurri Flank SteakM

This July 4 weekend, fire up the grill like a pro! This is a Steak Grilling Cookbook published by Weber (the ones who make the grills) that will make you look and cook like a pro with expert tips and recipes for backyard barbeques. It was compiled by former, reserve, and active members of the Marines, and [...]

asks Colin Dunn on Alternet. Summer is heating up, and all the pools, barbeques, lawn-watering and the like that put our water use under the microscope, even more than it is the rest of the year. But did you know that we all have a “water-footprint”? Quite similar in concept to the carbon footprint, our water footprints [...]

Kokomo’s Restaurant The Mirage Hotel And Casino in Las Vegas has some very fine restaurants. None finer than Kokomo’s Steak and Seafood. Of course reservations are required and we were covered. We were seated right away which was a slight surprise for it was pretty busy. The waitress came over promptly and took our drink order and [...]

Here is a recipe for a delicious & simple steak marinade. I made this the other day for my wife and it was fantastic. This easy to make steak marinade works exceptionally well with tougher cuts of meat as the acids in this marinade really break down the tough fibers. This marinade also makes [...]

While at the Benihanna steak house, my son-in-law began choking on some thing that was in the fried rice. Our cook had severed a finger joint making the food and I thought maybe that was what perhaps choking my son in law.My daughter who has had Red Cross training knocked her husband down and jumped on him with her knees in his chest and had both hands around his neck.It worked and he coughed up s

Last Sunday was El Día de los Padres (Father's Day). moncheoPR decided to cook for dad. It was the easiest gift we could think of. Besides, he had been asking for us to cook something. Anything. So we caved in....

The Steak n Shake Company (SNS) today announced that its current board member, Sardar Biglari, has been appointed Chairman of the Board of Directors, replacing interim Chairman Wayne L. Kelley. Mr. Kelley will remain on the Board of Directors and will retain his position as Interim Chief Executive Officer until the Company concludes its search for a permanent Chief Executive Officer. Biglari is

What have you got planned for dinner this weekend? Might I suggest you look into stopping by your local butcher and picking up a few ribeyes, filets, or in this case, a Kansas City Strip Steak from the Kansas City Steak Company. The Kansas City Strip Steak originates from it’s namesake and has a rich [...]

Today I ate steak...no, today I relished a finely cooked sizzling medium rare 1.5 inch thick freshly cut hand selected boneless rib eye. Every bite was perfectly seasoned, soft, and juicy. Total price $5.06. Total cooking time 6 minutes. Now if your mouth isn't watering and your pocketbook squealing with delight, I suggest hummus and sprouts everyone else read on! This has the potential of pu

In two separate transactions, Sardar Biglari, through his Lion Fund investment vehicle purchased an additional 36,100 shares of Steak n' Shake (SNS) at prices of $6.62 and $6.42. The Lion Fund now holds 977,200 shares directly and 1,553,545 shares through Biglari's Western Acquisitions vehicle. Disclosure ("none" means no position):None ↑ Grab this Headline Animator Visit the ValuePlay

(This album is highly recommended on a POST-METAL note... Tons of influences from band to the likes of ISIS, Godspeed, Tool and many more) Although Im not so much into Metal, however this album is probably one of the best post-metal album I've heard so far this year *****THIS IS GOOD AS HELL***** Loads and loads of ISISArtist - Steak Number EightAlbum - When The Candle Dies OutYear - 2008Genre - P

That steak looks delicious. Would you believe that it's made out of paper? You can build a paper model of that steak together with the knife, fork, plate and a raw meat at 1:1 scale.Papercraft Steak Tenderloin

We visited some friends in Cleveland for Memorial Day weekend.. While there, we ate at a placed called “Steak On A Stone”. They’ve been raving about this place for months, so we had to check it out. “It’s not just a meal. It’s an experience” Their motto is dead-on. This is the most [...]

Just a week after adding 35,000 shares of Steak n' shake (SNS) Sardar Biglari is at it again. He purchased an additional 46,000 share last week at prices between $6.71 and $6.82 a share bring is total ownership to 2.489 million shares or 8.7% of the outstanding total of 28.71 million shares Disclosure ("none" means no position):None ↑ Grab this Headline Animator Visit the ValuePlays B

Ingredients: * 1 prepared pizza crust (12 inch) * 1/2 cup barbecue sauce or pizza sauce * 1 package (6 oz.) Grilled Beef Steak Strips * 2 cups Shredded Cheese * Sliced green pepper and onion Directions: Spread pizza crust with barbecue sauce. Top with beef steak strips, cheese, green pepper and onion. Place on cookie sheet.Bake at 450 F for 8 to 10 minutes or until cheese is melted.

Sardar Biglari through his Western Investments funds added 35,000 shares of Steak n' Shake (SNS) at prices between $6.85 and $6.94 a share. This brings is ownership to 2.443 million shares or 8.6% of the total outstanding. For more on Sardar and Steak n' Shake, see here Disclosure ("none" means no position):None ↑ Grab this Headline Animator Visit the ValuePlays Bookstore for Great In

One evening last week we had baked potatoes with grilled steaks for dinner. We had leftover potatoes so I popped them into the refrigerator to think about what to do with them 'later'. Typically an easy answer is to make potato salad with them but in our area of the country it was still freezing cold and the thought of a summery potato salad wasn't appetizing. Also, my husband and oldest daught

While we were in Paris we dined on steak tartar and we loved it. It’s a shame that one can’t order this simple pleasure in a restaurant here in the states; but alas our government feels compelled to protect us from food…cigarettes and other carcinogens, not so much… food, but of course! I’ll leave it [...]

We’re finally used to being back home from vacation in Maine. We were only gone a few days, but we really fell in love with Maine in general and Kennebunkport in particular! But now we’re back in the country, replacing sights of the Atlantic with sights of farmers. We had some people over the other night, and I was going to fix flank steak, but I saw this flat iron steak at the market. They were giving out samples, and it was pretty good, so i thought I’d try it. Flat iron steak was developed by researchers at the University of Florida and the University of Nebraska, and it’s part of the top blade roast. The name comes from the steak’s shape looking like an iron, and it comes from one of the two most tender muscles on a steer. It’s a top blade st

Tuna is truly an amazing food with a number of benefits that contribute to a healthy lifestyle. Tuna is rich in Omega-3 polyunsaturated fatty acids and has been known to reduce the risk of heart disease. It is also low in fat and cholesterol making it a great alternative to beef. Not only is tuna a [...]

My first tour with Kooza is in Philadelphia. The birthplace of American Democracy, the American Revolution, Independence and was the US’ first capital. It was the home to Historical figures such as Benjamin Franklin and literary figures such as Edgar Allan Poe. But what do I care. First thing I wanted to try in [...]

A little bit of red meat doesn’t hurt, so to class up the original ‘Steak and Chips’ I decided to put my Duckey stamp on this dish and create a healthy alternative. Red meat is really good for iron so great for people who may have a slight iron deficiency.I dont' see antyhing wrong with a steak every now and then in moderation. Always buy quality meat, London broil and other cuts of beef are filled with the amino acid LEUCINE, which helps you whittle your waistline without sacrificing muscle tissue.I would always recommend grilling your Steak preferably in a George Foreman… it gets rid of a lot of the fat content!RECIPE: Healthy grilled Steak topped with roasted mushrooms, served with couscous stuffed pepper topped with melted mature cheese and fresh seasonal vegetablesYou will nee

Rating: -1 Posted By: traderneal Views: 126 Replies: 0 Free shipping.... Free shipping for the next 48 hours, I don't know if you can stack other coupons or discounts.More Online Coupons from Fatwallet.com.

Ingredients you will need for this dish: 1 6 to 8 Ounce Hanger Steak 3 Each whole shallots 2 Ounces of Port wine 2 Ounces of butter 6 ounces of Demi Glace you can find it at Whole Foods or Central Market 1/2 Ounce of Canola Oil To Taste Salt and Black Pepper 2 Ounces of sugar 2 Cups of water First you will [...]

I don't usually buy London Broil but there was a super good sale going on so I couldn't resist it for $1.99 per pound. So, I figured I would marinate it and then grill it for dinner tonight.Asian Style Chimichurrimarinade1/2 cup soy sauce1/4 cup honey1/4 cup white vinegar1/2 cup canola oil1 teaspoon ground ginger5 cloves of garlic, chopped1 cup cilantro leaves2 1/4 pound London Broil (I cut it in half because of the size of my container but you can leave whole.)chopped scallions for garnish (optional)Put the marinade ingredients in a blender and pulse a few times, until ingredients are well combined. Pour onto the London Broil and refrigerate for 6 hours. Take it out and let it sit on the counter for 1 hour before grilling. Grill to desired temperature. Remove from grill and rest for 5 min

Ingredientes: 4 gemas2 colheres (sopa) de azeite de oliva2 colheres (sopa) de alcaparras em conserva6 anchovas médias300 g de filé mignon1 colher (chá) de pimenta-do-reino moída na hora3 colheres (chá) de sal1 colher (sopa) de molho inglês2 colheres (chá) de páprica picante2 colheres (sopa) de ketchup1 cebola pequena Preparo: Lave o filé mignon, seque com toalha de papel e corte em tiras de 0,5 cm de espessura. Em seguida, pique o mais fino que conseguir. Se preferir, bata a carne no processador. Reserve. Pique as anchovas e as alcaparras finamente. Reserve. Descasque a cebola, lave, rale e coloque numa tigela. Junte a carne, as anchovas, as alcaparras, 2 gemas, o azeite, o ketchup, a metade da páprica, o molho inglês, o sal e a pimenta. Misture com uma colher até obter uma

Steak Recipe - The Backyard Grill - An American Experience By Lee Griffith Hey folks, it’s time to fire up that grill! One of the most common activities in American recreation is grilling that nice, big, juicy steak in the backyard. Here is my favorite steak recipe, along with a great grilled side to accompany it: Griff’s [...]

The world has seen the first international conference on manufacturing meat. This is the process, tested so far only at laboratory scale, of growing pork, chicken, or beef through cell culture in vats instead of raising and slaughtering animals.My colleague Mark Bittman wrote a fine piece recently about the greenhouse-gas consequences of conventional meat production. Others have explored the environmental and ethical impacts of factory and feedlot farming. Manufactured meat, in theory, provides an end run around these issues. What if you can have your meat, be ethical, and environmental, too? (And presumably they’ll engineer the bad fats out as well….)The three-day meeting of the In Vitro Meat Consortium, held at the Norwegian Food Research Institute, is wrapping up today. (They might

weird facts - When the U.S. Postal Service rang up a $13,500 tab at an Orlando steakhouse, it spared no expense during a five-hour meal that government investigators are calling "abusive" in its extravagance.The order -- charged to government credit cards -- included more than $3,000 for drinks, more than $500 for shrimp cocktails and almost $900 for mini crab cakes, according to the Government Accountability Office, the investigate arm of Congress.And then there's the steak. "The better question is probably what they didn't order," GAO investigator Gregory Kutz said Wednesday. He counted 81 entrees -- including just about every kind of steak -- from the 2006 feast at Ruth's Chris Steak House on Sand Lake Road.The GAO cited the Orlando meal as part of an overarching audit into abuse of gov

Omaha Steaks based in Omaha, Nebraska are well known in the US for their great steaks. Now you can request a free home gathering guide and steak cookbook from them to either cook better for your family or wine and dine your friends. Click here to request your free cookbook

We eat salmon fairly regularly, whether it's burgers or fillet, and my family loves when I include a seasoned butter. To place a pat of seasoned butter over the hot salmon and watch it melt, imparting it's flavor into the fish is just beautiful presentation as well as tasty!I don't follow recipes when it comes to making the seasoned butter and I also don't make it the same each time. I implore you to do the same.Start with 1 stick butterAdd; lemon juicedried lemon peelmarjoramdilllemon peppergarlicjust to give you a few ideas. Sprinkle in the soft butter and mash with a fork to blend.Place the butter 'dough' onto saran wrap in a basic long line and carefully roll up the saran to form the butter into a 1 inch roll. Twist the ends and turn under. Refrigerate at least 2 hours before usi

Serves 4 Ingredients 700 g (1 1/2 lb ) lean stewing or braising steak, cut into 2.5 cm ( 1 inch) cubes a little plain flour 25 ml ( 1 1/2 tablespoons ) sunflower oil 2 large onions, sliced 2 garlic cloves , finely chopped or crushed 1 beef stock cube 150 ml ( 5 fl.oz ) water 1 bay leaf salt and pepper Pre-heat [...]

Lily's send off party was held at Steak Frites Steak Frites, at the new location in Tribeca. I never went to the previous Union Square location, but I heard it was quite popular. I wonder if it was better in the original spot because Lon and I were pretty disappointed in this experience, and others voiced complaints as well.Our 14 person party reserved the private room which was lined with wine rack cases. I thought it was cool at first but realized how impractical it was as wait staff came in and out to grab wine. Each time, they had to open the glass doors in inadequate space. Lon noticed the instrumental latin music as soon as we sat, but it switched to hip hop, then video game instrumentals, Michael Jackson, and then was shut off when the ultra loud live music (Thurs, Fri, Sat at 9:30

Bogalusa Dave was this rascal of a guy who used to frequent Big Daddy's, a restaurant I ownded in Long Island back in the 90's. Hailing from Bogalusa, Louisiana, Dave was in the environmental business-- making landfills conform to state standards or sumpin like that.  The only problem he had being on the road was the food.  "Kiss my Granma's whiskers!  Where d'you get a good meal 'round heah?"  For Dave, one of the dishes that would create an intense longing for home was chicken fried steak.  We would have this brief conversational exchange every time he showed his face in my place:  "Say, you ever make chicken fried steak 'round heah?"  "Not really Dave."  After this went on and on for quit

Restaurant: Citizen CakeAddress: 399 Grove St. at Gough St., Hayes Valley, SFCuisine: American, DessertsDate Last Visited: February 28, 2008So I have ALWAYS wanted to go to Citizen Cake for as long as I can remember. The closest I have gotten to experience Chef Elizabeth Falkner’s offerings is at Citizen Cupcake on the top floor of the Virgin Megastore in Downtown SF. Hayes Valley is a par

Steak & Ale's Marinades RecipeIngredients:FOR BEEF AND STEAKS1/2 cup ketchup2/3 cup tomato juice1/4 cup red wine or purple grape juice1 dash Worcestershire sauceFOR CHICKEN OR PORK1/2 cup soy sauce1/2 cup pineapple juice1/4 cup white wine or white grape juice Cooking Directions:Mix ingredients for each marinade.Use mixture to marinate steaks, chicken or pork for up to 24 hours in the refrigerator.Restaurant Recipes at

Steak & Ale's Hawaiian Chicken RecipeServing Size: 4Ingredients:6 boneless chicken breasts2 cups pineapple juice2 tablespoons Worcestershire Sauce1/4 cup soy Sauce2 tablespoons sugarCooking Directions:In a bowl combine all ingredients except for chicken.Stir.Using a fork, poke about 5 to 8 sets of holes in each chicken breast.Put chicken in marinade, making sure it is covered in the mixture.Add more pineapple juice if necessary.Cover and refrigerate for 24 hours.Grill.Restaurant Recipes at

Through his control of "The Lion Fund" Western Sizzlin' (WEST) CEO Biglari disclosed that on 3/12 he acquired interest in 2.4 million shares of Steak n' Shake (SNS) From the SEC filing: 1. Mr. Biglari, as Chief Executive Officer of Biglari Capital Corp., the General Partner of The Lion Fund, L.P. ("Lion Fund"), may be deemed to beneficially own the securities of the Issuer beneficially owned by the Lion Fund. Mr. Biglari disclaims beneficial ownership of such shares except to the extent of... Continued at Todd Sullivan's ValuePlays

Its been an eventful weekend. Upon landing in Miami, Myk Jones and I headed over to grab some grub and had this excellent Cuban Steak sandwich that you see above. Shortly after that we were unsuccessful in getting our cameras into Wet Willies, but the Management at Mangos allowed us to stream live from their venue from 9:30 PM to 11PM. Big up to Raul Acosta and David (The Owner) for allowing us to come in. After a night at Mangos, we went back to Wet Willies where we were chilling with T-Weaponz, 950 Plus, The Ave Records, some DJs from L.A, and several artists from Brooklyn. Today, we are off to the beach, then heading over to the Latin Urban Mixx where nearly every Latin Hip Hop artist will be. On Sunday, we will be at Calle Ocho at the Pitbull stage where Pitbull, Rick Ross, T-Wea

It was brought to my attention this morning, by a man of course, that today is Steak and BJ Day! This holiday, created by men, was created to offset Valentine’s Day as a way for the woman to show her appreciation for her man. Since my man and I are already planning on heading out to dinner in celebration of our recently passed wedding anniversary, I’ve got it easy! Two birds with one stone. At least he’ll receive half of the said Steak and BJ show of appreciation. 

We highlighted this holiday about a month ago, as people prepped for Valentine’s Day. Well, today is the day. That’s right men, March 14 is Steak and BJ Day (the BJ stands for blowjob). So, when discussing your plans for this evening with your significant other, feel free to share this story with them and celebrate [...]

A whole month after Valentines Day is the little know holiday of Steak and BJ Day…! No cards, no flowers, no special nights on the town; the name of the holiday explains it all, just a steak and a BJ. Thats it. Finally, this twin pair of Valentine’s Day and Steak and Blowjob Day will usher in a new [...]

Ugh.... Meat Packer Admits Slaughter of Sick Cows (via New York Times) The president of a slaughterhouse at the heart of the largest meat recall denied under oath on Wednesday, but then grudgingly admitted, that his company had apparently introduced sick cows into the hamburger supply. Everyone in unison.... "eeeewwww!" Others: AMERICAblog and The Agonist

I didn’t have time over the weekend to cook and prepare my weekday lunches of chicken and rice as I do most Sundays.   And since I’ll be heading to Amsterdam this week hence trying to conserve money to accommodate the painful dollar/euro conversion rate.   Now at 1.52 to 1 I believe. So I grabbed a couple “Banquet” brand TV dinners from my grocer’s [...]

last week bumili ako ng 'raw' beef sa robinson's.. nagbabalak kasi ako magluto ng sarili kong 'pepper steak' parang yung sa sizzling pepper steak sa trinoma.. syempre n00b pa ako at mali mali ginawa ko.. hindi ko na dapat binabad sa toyo, suka, kalamansi etc.. pero syempre naguumpisa palang naman hehe.. ito ang bago kong trip.. anyways bibili kami ni koree siguro mga next month ng bbq grille at para masubukan na din mag grille medyo japex pa ginagawa ko ngayon pero masarap pa din naman hehe.. sizzling plate local/japex na rib eye sizzling :( kahit papaano mabango at nakakagutom tignan well done ulam sa susunod mas ok na

3 c. water2 sm. onions, chopped3 stalks celery, chopped2 carrots, sliced1 (1 lb.) can tomatoes1 tsp. pepper1 tbsp. monosodium glutamate1 (10 oz.) pkg. frozen mixed vegetables1 lb. coarsely ground beef or stew meat, browned and drained2 to 4 tbsp. beef base or granules1/2 c. butter1/2 c. flour Put all ingredients except butter and flour in crock pot. Cover and cook on low 8 to 10 hours. One hour before serving, turn to high. Make a roux of 1 stick melted butter and 1/2 cup flour. Stir until smooth. Pour into crock pot and stir until thickened. Cook soup on high until thickened.

Great for lazy days or when you don't want to heat up the house! (If you have leftover ham from another meal, just cut thick slices to make this.) This can also be adapted for the grill by using the orange sauce as a basting sauce.You will need:1 tablespoon butter1 1/2-2 lbs ham steaks , 1-inch thick1/2 cup frozen orange juice concentrate , thawed1/4 cup dry white wine1 teaspoon dry mustard1/4 teaspoon ground ginger4 canned pineapple slicesPreparation:Cut ham steak into four pieces. Lightly brown in large frying pan in 1 T butter, then remove and brown pineapple slices. Place on top of ham slices.Combine concentrate, wine, dry mustard and ginger. Return ham to skillet, cover with pineapple slices and pour sauce over ham. Cover and simmer about 15-20 minutes until heated through.

After this post by ieatishootipost, where he mentioned in his comments "Kalos - I never said the steak was medium rare in the post. Actually I asked for somewhere in between Medium to Medium Rare. Too much rare on a thick steak like this and I feel like I was eating sashimi."I felt strongly that he was wrong. My reply to him was "... any good piece of steak not done medium rare is a waste of natural juices to the meat, as this is the time the meat begins to release alot of "red juices". Also, I feel a medium rare steak have a "springy" feel to the firmness." -- He did not reply after that.I stood for what I believe in - that steak are meant to be done medium rare at least. This especially after suffering two unfortunate incidents at Friends@Jelita & Aston Prime for overcooking my steak

After this post by ieatishootipost, where he mentioned in his comments "Kalos - I never said the steak was medium rare in the post. Actually I asked for somewhere in between Medium to Medium Rare. Too much rare on a thick steak like this and I feel like I was eating sashimi."I felt strongly that he was wrong. My reply to him was "... any good piece of steak not done medium rare is a waste of natural juices to the meat, as this is the time the meat begins to release alot of "red juices". Also, I feel a medium rare steak have a "springy" feel to the firmness." -- He did not reply after that.I stood for what I believe in - that steak are meant to be done medium rare at least. This especially after suffering two unfortunate incidents at Friends@Jelita & Aston Prime for overcooking my steak

Cuenta la leyenda que el Steak Tartare se remonta a la época de Gengis Khan y sus temidos guerreros mongoles. En aquellos tiempos, en plena Edad Media, maceraban la carne cruda poniendo el filete entre la silla y el espinazo del caballo, como sistema de conservación y transporte de la carne. Esta sutil receta (con muchos cambios) se convirtió con el paso de los siglos en referente del snobismo gastronómico en el siglo XIX … y ha llegado hasta nuestros días como un clásico en la carta de muchos restaurantes. El Steak tartare es un plato de carne de vacuno que se elabora con carne cruda… pero no hay que asustarse ya que realmente la carne está ligeramente macerada, por efecto de los ingredientes. Es un plato que causa muchas reticencias, por el tema de comer la carne cru

Both Senators McCain and Clinton have made statements in recent days implying that the main appeal for Senator Obama stems from his rhetorical flourishes, and that he lacks the substance to make real change.To put this claim to the test, I decided to examine the legislative records of all three Senators.  Using the Congressional Records database available from the Library of Congress, I compared the bills and amendments introduced by each Senator since all 3 have been in the Senate together, starting in January of 2005.   I've placed the short descriptions of the items each Senator introduced and passed in this Google spreadsheet.I realize that this does not provide the whole story.  I haven't given much weight to the items the Senators introduced and didn't pass, and I haven't looked

Ingredients 1/2 cup butter 1 (1.25 ounce) package taco seasoning mix 1 1/2 pounds boneless beef sirloin tip steak, cut into thin bite-sized strips 1 (16 ounce) can refried beans 12 flour tortillas for Soft Tacos & Fajitas 16 ounces shredded Cheddar cheese 3 green onions, thinly sliced 1 (10 ounce) can Red Enchilada Sauce 4 ounces shredded Mexican cheese blend Heat oven to 400 degrees [...]

According to Putz World, Karen Putz and local Steak N' Shake officials have held a meeting in regards to a January 23rd incident with a Chicago land store manager. Karen Putz charged that a Bolingbrook Steak N' Shake refused service when she pulled up to a drive through pay window to place an order. She was unable to use the speaker because she is deaf.Officials of the company admitted to the mistake when they reviewed the video tape of the incident. The meeting covered solutions to better cater to customers with disabilities. They also confessed that the manager failed to follow through with the 5-step customer service policy.Let's just face facts here. Steak N' Shake has some of the worst food in the business! Their fries look like something that attached itself to the bottom of a bass b

Illinois based restaurant , Steak N' Shake, reported losses in the first quarter of '08. Average value of loss is around 5 cents a share. The company blames weak traffic to newer stores and expansion issues for the slump.The company is also under heavy scrutiny involving a store manager refusing service to a deaf customer. The conflict arose when Karen Putz pulled up to the window for service. She often did this so she could read the lips of the cashier taking the order. When she pulled up to a Steak N' Shake in Chicago, the manager refused service; claiming she is supposed to use the speaker.Fox News in Chicago reported the story tonight. The company has released an apology and Karen is in the process of meeting with company officials and her attorney.

Why is this woman smiling? Satisfied from an incredible meal, meeting groovy people AND having her photo taken by the fabulous Miami Fever!Last Sunday, Gus and Michelle from Miami Beach 411 generously a hosted a dinner for 18 local bloggers, as well as contributors, staff members, forum participants and business associates of 411. The soiree was held at the Tuscan Steak on Washington Avenue just South of 5th. I wanted to write some comments about the food being orgasmic, but charming Verticus, whom I had the pleasure of meeting that night, beat me to it! Let me delight you with some choice quotes here."The food will make an athiest cry and thank God for the opportunity to eat such food as this.""Then comes the three mushroom risotto (yes, we're gluttons and it will only get worse). It's finished with white truffle oil and shaved parmesan reggiano and it's like having sex in public without getting arrested."Oh, it did get worse for us gluttons, but Verticus' food porn only gets

In search of breakfast this morning we ended up at Petit Paris (we wanted to try Small Planet, which is now open for breakfast but they were closed today at 11am). After sitting down at Petit Paris I noticed they now have a Filet Mignon and egg plate on the menu and I ordered it without hesitation. It was absolutely delicious. A breakfast for a king. Every steak lover in Fairfield needs to come and have this breakfast at least once. It’s $14 for a 5 oz filet, scrambled eggs, potatoes and a cup of fruit. Worth every single penny.

Hamburgler comes out of a food coma:Featured here is the "Chophouse Cheeseburger" with pepperbacon, white chddar, and shoestring french fries. It's $9.95! Not much to say, Comes in a fun oval shape. Next time going to hold out for happy hour when you can get a "Cheddar Cheeseburger" California style on a "grilled bun" for $2.95 (with the purchase of a $2.50 beverage during happy hour M/F 3:30 to 6:30pm and Sunday noon to close).They have something called "Portobello Mushroom Fries" that look like they would be great as well.Bonus Pickle!Portland Steak & Chophouse121 SW 3rd Ave.Portland, OR 97204(503) 223-6200

Ingredients:4 cubed steaksCorn oilSeasoning salt2 tablespoons Lambrusco's red wine or juice -- (to 3 tbspns)2 cups Bisquick1/4 pound butter or margarine -- melted1/3 cup cooking oilSeasoning salt -- to tasteFreshly-ground black pepper -- to tasteCooking Directions:The night before, put the steaks in a dish in single layers.Wipe them on both sides with an even coating of corn oil.Dust them on both sides with a generous amount of season salt.Drizzle each steak with wine or juice.Seal the dish in doubled foil or plastic wrap and refrigerate it for about24 hours prior to preparing the final dish.Remove the steaks from the fridge and coat both sides well in the Bisquik mix.Combine the butter with the oil in a large skillet until melted.Brown both sides of each steak, till crispy.Transfer right back to same baking dish and seal in foil.Bake at 375 degrees about 30 minutes.This recipe provides 4 servings.

Last Saturday, we spent the afternoon watching a movie at Highpoint, and then as it was already dinner time by the time it finished, we decided to drop by Seared for a lazy dinner. Situated outside on the lowest level (Level 1), occupying the space previously held by Kenny Rogers Roasters, Seared is fairly new on the block. We had the choice of eating inside or out, but as there were people smoking in the outdoor area, we chose to eat inside. There's nothing worse than trying to enjoy your dinner whilst breathing someone's secondhand smoke.

Benihana Style Steak¼ cup Uncooked rice6 oz sirloin steak - boneless1 tbsp Peanut oil2 large Mushrooms - slicedSaltPepperCook rice according to package directions. Set aside.Heat griddle to 350°F and pour on oil to coat surface.Sear steak on both sides. Cut steak into strips. Return togriddle along with mushroom slices.Turn meat pieces until done to preference. Season with saltand pepper to taste. Serve with boiled rice and magic mustard sauce.Makes 1 serving.[ Benihana Style Steak ]

When we have our wine party every year, I try to do a variety of food for the party. Sometimes, I make whatever I want, but I’m trying to get better at following the theme of the wines. I select the wine theme in advance so guests can get wines that fit. We’ve done American wines that aren’t from California, southern hemisphere wines that aren’t from Australia, and anything goes. This year’s theme was French wines, if you haven’t read anything else I’ve written about the party. Each couple was asked to bring two French wines, one red and one white. They were also asked to look up something about the wine to share, whether it’s about the vineyard, the grape, that particular wine, the appellation, whatever. (Appellations are distinct areas were grapes for wines are grown). It wasn’t anything too difficult, and Vince helped some by looking up their wines on his iPhone connected to our household wireless! I talked about the foi

We hosted a pumpkin carving party over the weekend for about 75 of our closest friends and family…and their friends and family…and a few more people I didn’t know. It was actually a lot of fun. THE Daddy recently finished building a bar, family room, bathroom and playroom in the basement, so we had plenty of room to spread out. In case you haven’t read the MommyCosm About page, THE Daddy builds restaurants for a living. We were able to get a ton of stuff for cheap/free. I probably shouldn’t use the word “finished” because, yes, he is in construction. He loses steam about 90% into house projects. It’s probably as “finished” as I’ll ever see it! I realize that might make me sound bitter…I’m not…I’ve learned to live with that reality. I must say that our basement ROCKS! We have a full bar and a draft system and plenty of room for a poker table. I’d show you pictures, but I wouldn’t wa

Last nights Nomikai with the guys from work was great. We went to `Teppachi` next to Hon-Atsugi station, a steak restaurant that`s been open for about 2 weeks. One of the guys from work grabbed the flyer from a girl near the station during the week, needless to say she was pretty cute and a major factor affecting out choice of  venue. that and it was roughly 30 bucks for all you can eat plus and extra 20 or so for all you can drink. All up 10 of us ate and drank like kings for a few hours, fratenising with the cute staff was also at a frenetic pace after a few of the guys loosened up. The purpose of the night was to celebrate my first 12 months in Japan and that we did as we pushed through most of the menu, both food and drink wise.  The food was sensational, Aussie Beef being one of the more popular dishes, that along with the usual tounge, pork and 30 or so other variations of food that once walked through greener pastures.  The king sized Ebi (Prawn) were the highlight for me

Ingredients1 cup (packed) fresh Italian parsley1/2 cup olive oil1/3 cup red wine vinegar1/4 cup (packed) fresh cilantro2 garlic cloves, peeled3/4 teaspoon dried crushed red pepper1/2 teaspoon ground cumin1/2 teaspoon saltDirectionsPlace all ingredients in a food processor and puree.Variations:You can use fresh jalapeno (seeded and cored) in place of the red pepper.Try it with 1 tsp basil and/or oregano instead of the cumin.Use lemon juice instead of red wine vinegar.Use up to 10 garlic cloves.

* My #1 tip is to introduce yourself to your local butcher and become friends. * Buy the best grade of meat you can afford…Prime, Choice, Select in that order. * When possible, buy from the butchers counter not the pre-packaged section. * Look for steaks with fine texture and firm to the touch. * You want the color [...]

It can be overwhelming staring at that butcher counter, not having a clue what all those names mean. Here's a quick guide to help!Buying a great steakChoosing the right cut of steak has a lot to do with the eventual success of the meal, but if you're like a lot of people, you don't have much of an idea what all those names at the meat counter really mean!If you imagine a cow, the very front and the very back--and all of the bottom--that's no good for steak! For steak you need meat with very little connective tissue, and hopefully lots of marbling. You don't want any muscle groups that are doing a lot of heavy work. The shoulder (chuck) one of the tastiest cuts of meat, is riddled with connective tissue, and as a result is very ornery and chewy!RIBThe good stuff starts just behind the chuck at the rib. This is the prime rib area, and is steaks cut off of the prime rib are very well marbled, and incredibly tasty. Two common cuts are the rib steak and the rib eye.LOINJust behind the

Gruet Steak House Crab Cakes courtesy Gruet Steak House Albuquerque From the beautiful South West comes this Dungeness Crab Cake recipe. Gruet Steak House is the Gruet family’s entrée into the culinary scene. Located within the historic Monte Vista Fire Station in the Sante Fe’s vibrant Nob Hill neighborhood, the Steakhouse both celebrates and contributes to the festive energy of the area though its Epicurean alchemy- providing patrons with classic American cuts and courses accented by French preparation and presentation. Ingredients Dungeness Crabmeat 1lb Panko Bread Crumbs 1/3 cup Mayonnaise (Best Foods) 1/3 cup Whole Grain Mustard 2tbsp Tarragon 1 tbsp Chives 2 tbsp Cayenne Pepper 1 pinch Kosher Salt ½ tsp Black Pepper 1 pinch freshly ground Lemon Zest 1 each zest & Mince Shallots 2 tbsp minced Preparation Prepare all ingredients as directed. Combine all ingredients except for the crab meat and bread crumbs. Over and ice bath, fold in the crabmeat. Gently add the b

For a funny explanation of a quick tip to perk up lesser cuts of steak, check out Steamy Kitchen. Keep in mind the two most important elements: remove the salt and moisture before cooking. Always cook steak after it has come to room temperature.

by Mark HesterThere's nothing in the world quite like a juicy, perfectly grilled steak from a high-end steak house.But can I recreate that unbeatable taste in my backyard?Yes, you can! You can easily grill that perfectly grilled steak -- if you follow a few simple guidelines:First everything starts in the grocery with your choice of the steak. The choice of meat is all important. Lean cuts do not grill well. You need to choose a piece that has good fat marbling throughout. Excellent cuts to pick are the T-Bone, Ribeye and Sirloin.Many people like the Fillet Mignon. But I think it tastes bland. There is a reason you always see it with a piece of bacon wrapped around it. My choice will always be one of the cutsabove.Next, preheat your gas grill or light your charcoal and create a two zone fire. To create a two zone fire with a charcoal grill, arrange the brickets so that the majority are at one end of the grill producing a hot zone of about 400 degrees F and a warm zone of about 225-300

Investment Jungle reader Daniel has requested that we have a look at Steak n Shake Company which trades on the NYSE under the symbol SNS. Daniel has said that this is a ‘restructuring opportunity.’ However, the Rule #1 methodology is quite unforgiving. It looks for consistent performers over a 10 year period. I have a sinking feeling about this one. But let’s put this stock through the Rule #1 paces and see what comes out. Company Profile: From Yahoo Finance The Steak n Shake Company engages in the ownership, operation, and franchising of full service, casual dining restaurants in the United States. It primarily serves retailers, housing communities, and businesses. As of September 27, 2006, the company operated 477 Steak n Shake restaurants, including 429 company-owned and 48 franchised restaurants located in 19 states. Market capitalization is $441.48M. Fundamental Analysis: Starting with the return on invested capital, it seems that we are looking at two

When was the last time I had a steak ? [count..count...lost count]Was at Suzi's sometime earlier this month. It was just an impromptu decision to go over to Suzi's, as I met up with a client and was having a drink at Pelita, near Ampang Point. It just struck me that, the fler is from Penang, tak kan pula I belanja him Nasi Kandar , right ?So I suggested to him, got one place, Steak very nice... he said ok , why not.. We got up the car, left the car park outside Pelita, and took an inch by inch roll down to Suzi's. It took us 20 minutes.So its true, Suzi's has become an Expat's mamak. Its good to see those Mat Salleh's letting their hair down, eating food a cheap stalls like Suzi. Really have to go see to believe. I also wondered, why the Mat Sallehs love this place so much.I went down to Suzi's to try their Steak , so I ordered my steak. My client, ordered his chicken chop and so did my colleague. Mine was a Sizzling Black Pepper Steak (asked to cook to Medium Well).It

1 to 1 ½ lbs. Cube steak or thin steak1-cup applesauce2 tbsp minced garlic3 tbsp soy sauceIn a gallon re-seal able plastic bag place applesauce, garlic and soysauce. Stir (or reseal and shake) ingredients together, add steak instrips 1-1/2 inch wide or full size your preference, seal containerand shake bag. Place in refrigerator for 1 ½ hours shake bag againand flip put back on refrigerator until ready to BBQ. When grill isready, take a fork and remove the steak from the bag, removeexcess sauce and grill.

Who's to say you can't have a nice steak and salad dinner without a grill or dining table?Ingredients for a Glamour-free Steak Dinner:Two RibeyesMixed Greens & VegetablesSweet Potato FriesBottle of WineA Dinner Companion

1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of . . . . . [Get a complete recipe now]