LIKE A FISH OUT OF FARGO Date Night in Fargo: Cork' n Cleaver
For this weekend's date night we wanted to try something new. We've overheard acouple acquaintances mention the Cork' n Cleaver, a restaurant that's been open for 40 years. Also, we recently saw its s... Posted on 4/22/13 at 5:50 AM
REALLY EATING Steak on a stormy April evening
It was a snow storm Sunday night, yeah, a snow storm in April-- not kidding!
We had already planned to have steak on the charcoal grill and we weren't letting a little ole storm stop us. TM got the c... Posted on 4/15/13 at 6:14 AM
ARLENE COCO'S PRAIRIE KITCHEN Pacific Rim Grilled Steak
I love to grill in the Winter. It makes me feel like I am defying mother nature. Every Fall we move the gargantuan gas grill up four steps so it can be closer to the patio door. At least once a week, ... Posted on 1/21/13 at 6:36 PM
MIDDLE AGED PLAGUE The Single Most Significant Thing I Do
The other day was one of those in which nothing ever quite worked out the way it was supposed to, schedules were disrupted, the computer acted up, and everybody was hungry but no one had any inspirati... Posted on 9/12/12 at 1:55 PM
CHEF JEFF Fiery Cornmeal Crusted New York Strip
A good steak on the grill is hard to beat. And, of course, the best place to start is with a fine piece of meat.
Nowadays, just about every supermarket has fine steaks. And nearly every town of any s... Posted on 9/7/12 at 1:55 PM
Caribou isn’t exactly common in this part of the world but this recipe from Kris Winkelman’s “Ultimate Wild Game and Fish Cookbook” would work with just about any other wild game, from venison to elk, moose or antelope, as well. The key, Winkelman says, is to only cook the wild game steaks to medium rare for the finest flavor. Overcooking is the biggest mistake people make when preparing wild game.
Texas cowboys working near the Rio Grande border loved their cowboy steaks flavored with Mexican spices. I tasted a modern version that had a hint of ginger. The spice mixture forms a crisp coating over the steak keeping the meat juicy with a burst of flavor. A Texas-style cowboy steak can be about 18 to 20 ounces. But that’s Texas. Here’s a more manageable version adapted to fit our lifestyle.
Not all steaks are created equal, but Herald Food Editor Jeff Tiedeman knows that a good marinade levels the grilling surface and will make a tougher and cheaper cut taste just like the tender, more expensive ones.
If Herald Food Editor Jeff Tiedeman fixes steak, it has to be with onions, and he's discovered a new recipe combining the two at Chef Jeff, the Red River Valley's newest food blog of fun, at Chef Jeff.
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