It’s so easy, but takes a tad bit of planning. Just pop meat in a heavy-duty resealable bag with your favorite marinade in the morning, refrigerate, and later in the day all you have to do is throw flavorful meat on the grill. You’ll be so impressed with yourself that you’ll feel like giving yourself a gold star! Make sure to place the bag in a bowl in the fridge to be safe. Sometimes, when I’m particularly crunched for time, I use classic Italian dressing as my go-to marinade.
Five Things To Marinate In Classic Italian Dressing
Flank Steak
Chicken Breasts
Butterflied Leg Of Lamb
Boneless Beef Short Ribs
Most Anything On A Skewer
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Less Stress Holidays
Holiday time is a wonderful time of year, but let’s face it, there is plenty of stress that comes with it. During the holidays, it’s better to keep things as simple as possible.
Appetizers & Hors D’Oeuvres: Keep it simple. Serve a simple, but beautiful cheese platter. Add bowls of dried fruit and nuts, as they’re always very festive. I like to set up a small snack table set with bowls of olives, savory popcorn, and Marcona almonds. I also like to serve a crudité platter for guests who may not want to eat rich foods or are perhaps trying to eat a bit healthier around the holidays.
Plan Your Menu: If you’re having a sit-down dinner, try to make a menu that can be prepared somewhat in advance. Some great options might be a beef Bourguignon, braised short ribs, coq au vin or any other main dish that can be made the day before. I am a big proponent of choosing things to cook that can be prepped ahead of time. I like to start off a dinner party with a nice salad that incorporates some seasonal ingredients like pomegranates, pears, citrus or candied nuts. A winter squash soup is also a nice way to begin a meal. Dessert can be a simple winter fruit crisp or a spice cake served with ice cream.
Get A Head Count: When it comes to a holiday meal, any time of year, depending on the number of guests, a simple yet broad menu works best. For buffet holiday parties with over a dozen people, you might want to offer a couple of different entrees. Add a vegetable and perhaps roasted potatoes or roasted root vegetables. Offering a nice crisp green salad always rounds out the menu as well. Add some delicious small rolls or a sliced baguette and you’re good to go.
Serving A Nice Beverage: Then there are the beverages. Having a festive specialty drink is always welcomed by your guests. If you’re mixing the drinks yourself, keep it simple. Please don’t spend all of your time being a bartender at your own party. That’s no fun! You could mix a nice holiday punch bowl with an adult kick ahead of time. A splash of pomegranate liqueur or elderflower liqueur is a nice addition to prosecco or champagne. A white Christmas cosmo (made with white cranberry juice) is a holiday favorite. Make it in advance and when you’re ready to serve just shake with ice and serve.
Make In Advance: Many things can be done days before the party. Shopping for non-perishable foods like spices, flour, sugar can all be purchased many days before your party. You can also make your holiday cookie dough or pie crusts in advance. All you need to do is to make sure you freeze them until you’re ready to use them.
Keep Calm & Have Fun: The most important thing is to keep calm and have fun. A holiday party of any kind should be a time of joy for everyone, even the host. If you find yourself working way too hard to throw and plan a party then ask friends or family members for help. Perhaps a few good friends could bring a dish or two to help ease the stress on your kitchen. The goal is to have a good time with family and friends.
Happy Holidays From Tiny New York Kitchen!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Beef
Just what is dry-aged beef? Dry-aged beef has been stored for 14 to 21 days in a humidity and temperature-controlled environment. Dry aging allows moisture to evaporate and enzymes to break down some of the meat’s fibers. Dry aging intensifies the flavor and creates a tender texture that some describe as buttery or velvety. Only the most valued cuts are used to produce this special product. Dry-aged steaks may cook a little faster than the same non-dry aged-cut but the target doneness temperatures are the same.
Ground meat requires special handling. Whether it is beef, poultry, pork, lamb or veal, ground meat carries the greatest potential risk of food-bourne illness. It should be thoroughly cooked before eating because the grinding process introduces potentially harmful bacteria throughout the meat. The USDA recommends cooking ground meats to a internal temperature of at least 165° F for poultry and 160° F for meat.
One reason that beef raised without artificially stimulating growth hormones costs more is because it takes longer to raise. It takes approximately 20 to 24 months vs. about 16 months, which incurs more feed expense. You should look for grass-fed beef that has been raised on a vegetarian diet (not corn), not confined, pastured raised and no antibiotics or hormones added ever.
The best value beef cuts are: Ground Beef, Skirt Steak, Chuck Roast, Chuck Steak, Top Sirloin, Cube Steak, and Stew Meat.
Cooking Time Estimate For Roasting: Depending on the cut, should be about 20 minutes per pound at 350° F for medium.
Best Cooking Methods For Steak:
Rib Steak (Rib) Grill & Pan-Fry
Filet Mignon (Loin) Broil, Grill, Pan-Fry, Sauté
Porterhouse (Loin) Broil, Grill, Pan-Fry
T-Bone (Loin) Broil, Grill, Pan-Fry, Sauté
Strip Steak (Loin) Broil, Grill, Pan-Fry, Sauté
Top Sirloin (Loin) Braise, Broil, Roast, Pan-Fry
Hanger (Flank) Braise, Broil, Grill, Pan-Fry
Flank (Flank) Braise, Grill
Skirt (Flank) Braise, Grill
Chuck Eye Steak (Chuck) Braise, Broil, Grill, Sauté, Stew
Flat Iron Steak (Chuck) Broil, Grill, Pan-Fry, Sauté
Bottom Round Steak (Round) Braise
Eye Round Steak (Round) Braise, Sauté
Beef Round Cube Steak (Round) Braise, Grill, Sauté
Top Round Steak (Round) Braise, Broil
London Broil (Varies) Braise, Broil, Grill, Roast
Best Cooking Methods For Beef Roasts & Smaller Cuts:
Rib Roast Bone-In (Rib) Roast
Rib Eye Roast (Rib) Grill, Roast
Tenderloin (Loin) Broil, Grill, Roast
Top Sirloin Roast (Loin) Roast
Tri-Tip Roast (Loin) Broil, Grill, Roast
Fresh Brisket (Plate) Braise, Stew
Flat Cut Corned Brisket (Plate) Braise
Shoulder Roast (Chuck) Braise, Stew
Chuck Roast (Chuck) Braise, Stew
Bottom Round Roast (Round) Braise, Roast, Stew
Eye Round Roast (Round) Braise, Roast, Stew
Sirloin Tip Roast (Round) Broil, Grill, Pan-Fry, Sauté
Short Ribs (Flank) Braise, Stew
Beef Kabobs (Variety) Broil, Grill, Sauté
Extra Lean Round Cubes (Round) Grill, Stew
Shank Bone-In (Round) Braise, Stew
Beef Liver Slices (Variety) Sauté
Target Temperatures:
The USDA recommends cooking all whole muscle cuts of beef to at least these internal temperatures to ensure that potentially harmful bacteria are destroyed. Some people may choose to cook their meat to lower temperatures, depending on preference. Ground beef should be cooked to 160° F.
Desired Doneness: Medium Target Temp: 145° F
Texture: Warm/Firm Center Color: Light Pink
Desired Doneness: Medium Well Target Temp: 155° F
Texture: Very Warm/Firm Center Color: Gray, Tinged With Pink
Desired Doneness: Well Done Target Temp: 165° F
Texture: Hot/Dense/Hard Center Color: Grayish Tan
Residual Heat: Residual heat continues to cook meat after you’ve taken it off the grill or out of the oven or pan. It’s important to factor this rise in temperature into your timing and remove the meat from the heat before hitting the target temperatures above – an average of 5° for steaks up to 15° for large roasts.
