Tasty Steaks For Summer

 There's no denying it - summer is the perfect season for steaks. There;es something about cooking them on the grill , in the oven  or stove top that adds to their flavor. They've even better when there's a tasty sauce to accentuate the rich mineral flavor.

Regular contributor Ali Slagle wrote about these cuts and fillets in today's New York Times Wednesday Food section She gives seven small tweaks so that America''s favorite meat resembles what;s offered in the best steakhouses .There are also recipes too that come with sauces on the side  to eh=enhance the meats deep beefy flavor. Surprisingly enough she recommends skipping the marinade. Most marinades, that also include salt and sugar don't; work their way into the cut's interior.Just pat the fillets dry and cover with salt. One must is also coating the sides with lots of black pepper. Some fo the best recipes like Texas brisket and pastrami along with pepper steak and  and steak au poivre have black peppercorns as their main ingredient  As the steak cooks the peppercorns toast .growing darker and more intense ,enhancing the meat's richness.Opt for coarsely ground ones instead of finely ground pepper flakes. Another tweak is adding compound butter Even just plain butter swiped over the top of a steaming steak will meld with the juices creating a silky,flavorful sauce.Try herbs, blue cheese citrus or green curry paste. The heat from the butter and meat will only intensify their flavors.

A n Herby sauce is also another tweak that will elevate any filet mignon or T-bone cut,Make it with olive soil and such soft herbs as cilantro, parsley  dill or mint. This is then mixed with any kind of acid like vinegar or lemon juice. A punch like chilis, capers or scallion are also necessary  for some zest and zing.A meat thermometer is a must too.An overcooked steak is not tasty. It's dry  and tough. To take the cut's temperature , hold of the steak with tings and use the needle to pierce the meat. The steak should be between anywhere 120 to 126 degrees Farenheit t be considered medium.Also cut the steak thickly and cook over a high heat. It can be frozen for fifteen minutes before being cooked.What would emphasize the meat's flavor? Sliced tomatoes!Tomatoes ' sweetness is the perfect foil for the meat's savoriness.Ms Slagle gives a variety of different recipes.Use the air fryer for the air fryer steaks with garlic butter/ A tasty weekend dish is grilled skirt steak with cucumber chimichurri sauce A different spin is black pepper steak in a fried cabbage stir fry. A simpler dish would be harissa grilled steak with an overlay of a rich tomato salad.

Summer and steak go hand in hand. Follow these tips and try these recipes  for a tasty meat dish. Each is perfect for the hot days ahead.

Barbecues For One Or Two

Barbecues are always  fun however people usually wait until there's a large  group to use the grill. That's not the case A  mall barbecue can be just as tasty as a larger one.It;s just cutting back and making and  serving smaller portions.

You can splurge on the good burgers when there/s just the  immediate family, yourself and or a friend. Think Wagyu burgers where the beef originates from Japan. Their flavor is addictive. Unlike other  burgers, they are buttery .rich and savory .The texture is melt in your mouth soft as well. Should they be served with ketchup or mayo? Maybe just a small dab but fresh lettuce and tomato slices would be better. You could also order filet mignon burgers   from Omaha Steaks as well. They are cistky but worth it if you a re having a barbecue for one or two. for aless expensive bite Bubba Burgers are also top of the ,one and every grocery store has them . They have no preservatives and the patties are thick and juicy ,perfect for s grill . Of course there are steaks, Rib eyes and New York strips are the best for the coals. They are usually one and a half inches thick. Rib eye steaks have extensive marbling which let the fat melt throughout the cut for more juiciness and flavor.Rib eye has a more robust flavor and tender chew. Just have both cuts with a sprinkling of sea salt and freshly ground pepper.

Barbecue sides can be small bowls of whatever you want. A mixed olive salad served in ramekins are an easier alternative to a traditional salad(although  a small one is welcomed at a little barbecue).Mix a few black and green ones with the tarty Greek Kalamata ones (just remember that these do have pits yet in them). Another mini side idea is bell pepper strips in a vinaigrette . This is just julienning one or two bell peppers into think matchsticks and then dressing them in a simple oil and vinegar mix. Can macaroni salad be served for only one or two people. Yes ,if everyone is craving it. Just cook much less , around a half cup of elbow macaroni, Only use a quarter cup of mayonnaise along with teaspoons of sweet relish and apple cider vinegar.Flavor with only half a teaspoon of Dijon mustard You can add a dash about half a teaspoon of granulated sugar. Add ins are two tablespoons each of diced celery,red onion and  finely diced red bell paperAnother variation is just halving grape tomatoes add a pinch of oregano and dress in just olive oil and red wine vinegar..Thsi makes for the perfect tiny plate of salad.

Yes you can create a small barbecue. It;s anice way of enjoying good grilled food and sides without the crowd.It makes for a calming night around the barbecue.

The Big Blow Out Season

 Late June meas the beginning of the summer party season. It's starts with  high school  and middle school graduation parties and showers and ends with Labor Day bashes. Throw in the country's  250th year anniversary and it;s just one big thing after another.

Before you start any partying make sure your grill is in good working order. You may already have had a Memorial day grill party along with weekend barbecues. Yet make sure that everything is in order . Check to see if the ash tray where the charcoal ashes gather is clean. Also scrub the grill.Surprisingly a sliced onion can get those grates sparkling and shiny.Preheat it til about 450 to 500 degrees Farenheit and get it heat up for ten to fifteen minutes.This will carbonize or char any leftover food bits. It's then turning the onion into an scrubber by leaving crisscrossed grooves on the onion;s cut side. Press this against the grate toget rid of any debris and charred pieces.The onion;s natural acidity will dissolve any grease and lift any leftover food bits. If you;re planning on a big party, then get extra tongs and spatulas . Also check what you already have. You many need some new utensils. Stock up on foil too. This can be used for making the rays for bacon or veggies along with just putting the grilled food in it. Dollar stores have the best buys on it so pick up a few rolls.

Folding tables should also be checked . The older ones can snap and break.Wal-Mart has some well priced ones starting at $39.94You may want to pick up two , one for extra guests while the other for food. These make great buffet tables where you can put everything from salads and plates to desserts.Also look into comfy chairs too. Some people like to sit in an Adorondack chair  and eat their barbecue. Lidl has them for $18.88 while InstaCart has them for $25.00 .Keep in mind that these can go on the front lawn come fall for a relaxing Sunday afternoon watching the neighborhood and drinking something hot. The nations celebrates a very big birthday this July 4th so it's appropriate and fun to have red, white and blue outdoor lights crisscrossing the back lawn (and front yard too, if you want to be extra festive). Temu has red white blue crystal lights for only $8.37 Twinkling Lights have light up American flags toluene paths and walkways.Another barbecue party must is a pop up tent just in case the weather turns bad. every store from Target to Temu sells these. You can splurge and the get the red,white and blue one from Macy'sfor  $79.99.

This is the start of the blow out party season. Get everything ready before the invites go out.Be prepared and ready are the first steps to a great barbecue.

For Dad Bacon And More Bacon

 Every man - even the vegans and vegetarians ;pve bacon.It could be made from prk, turkey plants and even beef. Dads love these crispy ,salty strips on their own or with other foods. Give them this for a great day to celebrate them.

What is bacon exactly? It'straditionally a cut from the pork belly , hence the streaks of fat in the strips. The Chinese first started salting and curing it as early as 1500BCE and the Amglo Saxons made their version called bacon - where we get the word from. Tomorrow morning would be the perfect time to serve this classic. Think a piled breakfast sandwich on a toasted English muffin.Piled with chive infused scrambled eggs and then add on the bacon. Another tasty breakfast dish is a riff on Eggs Benedict assemble the sandwich with a poached egg and then layer on the bacon. Pur on a mix Hollandaise sauce or a homemade one. A scratch Hollandaise  sauce is easy to make.It requires whisking melted butter and lemon juice in egg yolks - usually three - and then a dash of Cayenne pepper is blended in. Keep in mind that both egg dishes can  be made vegan by using  Just Egg plant based egg substitute,Morningstar Farms vegan bacon strips and Melt Bitter for cooking the eggs. What about the Hollandiase sauce?It's more trickier with some recipes requiring up to twenty-five (!!!) ingredients. One only has eight an d that one requires tahini and nutritional yeast to sub in for the egg yolks. A tiny pinch of turmeric is used to get that rich yellow yolk color.

Lunch and dinner can also have dad's favorite too. Nothing beats a simple BLT.TUse good quality bacon and sour dough bread for the best bite. Time tomatoes can be beefsteak but the Caprese or Roma actually have a sweeter richer flavor. Lettuce should be crispy. Try Iceberg for the best results. Again a  good mayo is crucial here so try to use Duke's or Hellman's .Again the vegan version involves Hellmans vegan mayonnaise and Morningstar Farms plant based bacon strips. PIle on the bacon and greasy on the other two fillings. You can vary it by having sliced avocados or caramelized onion in the sandwich as well. Every man love a good bacon burger or good cheese burger. This can be made out on the grill. Remember that the bacon too can be grilled outdoors as well. To avoid any flare ups from fat dripping into the flames. create a foil tray for the bacon to cook in. Any leftover bacon can be used for a sundae for the special guy. This can be any ice creamed topped with chocolate syrup, caramel, sauce ,nuts  and slice so f bacon on top. You can create a vegan version too using plant based ice cream and vegan bacon strips.If you have time bake Dad some bacon maple cupcakes using maple syrup as the main ingredient with a smattering of bacon bits added in. If you;re using the strips let them get cold first. Hot bacon can throw off the batter. and won;t allow it to bake and rise properly.

It;s Dad's day. Serve him his favorite food in any way you can. He;ll love this bacon fest all for him !!

Juneteenth All Year Round

 Today is Juneteenth the day when African American people were freed from brutal enslavement. There are big celebrations that reflect the day in taste and tradition. Yet these recipes can be made all  summer - and all year long.

One of the standards in a Juneteenth barbecue is grilled meat. African Americans were the original pit masters bringing over techniques form their native African to cook meats to tender perfection.Barbecue ribs are the perfect dish that can be made outside on the grill even for Christmas and New Year's. Try it with a sweet and hot barbecue sauce made from strawberries - another Juneteenth food and favorite. You'll need strawberry preserves along with honey. This gives the ribs that sticky red glazed look. Brown sugar can be added too to intensify the glaze. Apple cider vinegar is added to combat all that sweetnessDrilling does require cooking the meat on either hickory, cherry ,apple or pecan wood. Apple juice is spritzed on the meat every thirty to forty-five minutes to keep the meat moist and tender. A strawberry barbecue sauce is also made to dip the ribs in.Simmer this until smooth and slightly thickened.  You could also make a strawberry ketchup to go with this along with hamburgers too. This is taking fresh strawberries and cooking them with shallots and garlic along with curry powder, star anise and bay leaves.Cloves and red chili are also blended in for zing and spice.

Baked Mac and cheese is the classic Juneteenth go to. What's great about this is that everything can be added to the recipe.A lush summery take is putting in lobster  and changing the traditional cheddar for richer cheeses.It usually requires a cup of cooked lobster and such cheeses as the Swiss Gruyere, Fontina and Parmesan. You can add cheddar but make sure its the sharp white one.Crab can be subbed in a long with a dash of Old Bay Seasoning. Crumbled Ritz crackers top it for a crunchy , buttery topping. Of course just adding  bacon to the original recipe is also tasty and a great side too, Hoppin John or black eyed peas cooked in a variety of veggies and spices is a big side dish for this day. Yet its a great barbecue and holiday side all year round.Bacon or ham hocks is first simmered with onion ,bell peppers and garlic sauteing first and then simmering.Rice is cooked and added t this as the bay leaf and meat are removed. If you want a quicker,cooler way to cook it, then use your Instapot for this.This frees you up to make other dishes. Where would Junettenth be without red velvet cake. For the summer switch out the traditional cream cheese frosting with vanilla ice cream. You could also do a red velvet trifle for the holidays. This is the cake layered with a mix of cream cheese and whipped cream and layers of fresh or frozen strawberries. Decorate with strawberries or chocolate covered ones.

Juneteenth is a very special day. Why not extend it to throughout the year. It;s a great way of enjoying traditional and comforting flavors.

Good Bye TO An Era Donahue's Closing

 Restaurants lasting almost eight decades in New York City is a rarity.Yet Doanue's managed just that until recently. This classic Manhattan eater y is shutting it's kitchen and closing it's dining room. Despite this , it gave thousands upon thousands of New Yorkers and tourists great food and drink.

Regular contributor and the paper's restaurant critic Pete Wells, wrote about this sad occurrence in yesterday's New York Times Wednesday Food section. The eatery started in 1950 when Irirsh immigrant Martin Donahue born in Country Galway built four restaurants for each of his four sons. Only one, run by his son Martin until he died in 2000, and now his granddaughter Maureen Donahue-Peters. ran it.However the city was not as it once was. it has become too crowded and noisy and Ms. Donahue -Peters would rather be at her second home in Westhampton.  Still he has kept all the charming touches that were with the eatery during it;s first year. There is still the original early 1950's phone on the wall along with the checkerboard floor and blue glass engraving behind the bar of an elephant looming over a cocktail as if it were a mouse. Orders are still written up by hand. There is nothing electronic like what modern restaurants have. Even the menu is pure Americana. Yes there is steak and filet mignon but there is also Maryland turkey and gravy along with BOston scrod and Hawaiian ham steal.Hot turkey and roast beef sandwiches were also popular,.

Seventy-five years brought the famed and the regular tooIt was the hangout of such famed CBS journalists Walter Cronkite and Dan Rather as well as NBC's Matt Lauer . Former mayor Michael Bloomburg often dined at Donahue's as did Cardinal Timothy DOlan.Supreme Court Justice Anthony M. Kennedy was a regular in the old fashioned black vinyl booths.  It even brought in such famous writers as the famed Tennessee Williams and Gay Talese. Even the infamous con man Bernie Madoff spent a few meals there. Yet it was also a neighborhood place. Diners like Brooke Emmerich has been coming to the eatery since childhood. She and her family lived around the corner and ate there every Thursday always enjoying Donahue; famed corned beef and cabbage.It never took long for non famous regulars t be treated like stars.Bartenders and servers knew their drink and meal preferences down pat.Unfortunately Donahi=ue'sw ontl be picked up by a new owner. Another type of restaurant will probably be moving in and with it a raise in rent. Not to worry though, Ms. Donahue=Peter has opened up a Donahues in Westhampton.The menu is more or less the same. There are chicken pot pies and steak dinners but also trendy salads to fit the diets of the posh East End/

Every good thing must come to an end. Sadly this is the case with Donahue's. It will live on in history and people's beloved memories of the place.

Make Those Pancakes Perfect

 Nothing beats a good Father's Day breakfast tan a plate of perfectly made flapjacks. What dad doesn't love a stack oozing with melted butter and dripping wit rich maple syrup.Yet  sometimes it;s hard to create a good stack. There are so many problems that can arise. Luckily there is help.

Regular contributor Melissa Clark offered tips in a guide published in today's New York Times Wednesday Food section. The ideal pancake should be golden and fluffy wit air holes to soak in the melted butter and  syrup. However there are so many factors that can ruin that crumb.One is that old ingredients are being used.Scratch recipes call for baking powder and baking soda. This give the batter lift and creates that fluffy texture These also give pancakes their deep golden brown hue and vigorous rise. However both can go stale. Always check the expiration date before using. If it's not visible then try this test. For baking soda drop a pinch of either lemon juice on vinegar in a small pile. It should give a vigorous bubble.Baking powder just requires a mix wit a bot of hot water.A fizz means it;s still good to use. Another problem is that the batter hasn't been rested enough.A quick rest can be between ten and thirty minutes.An ideal rest would be forty-eight hours which will deepen the flavor. The buttermilk which is required in Melissa Clark's recipe will have more time to work on the batter. By morning it should be thick and perfect for griddling.

Pans can also factor in creating the perfect pancake.Pan temperature is important. Cook with a low flame and the pancakes will turn out doughy and white. Too high a flame and the exteriors will be scorched. The best bet is heating the pan over a medium sized flame for two to three minutes, Flick in a few dri=ops of water.If they sizzle and evaporate then it;s the perfect temperature.Use a mix of butter and a neutral oil to fry the cakes. Use a generous amount of butter  to create the crispest edges.There shouldn't;t be a thin sheen but enough to swirl around the pan.Test it with the first flapjack. Also the choice of pan is important too. Use either stainless steel,carbon steel or cast iron. Another important factor is how much batter is used. Don;t make those big wagon wheel ones seen on Tiktok or Instagram. Smaller ones are much better.They'll have crispier edges and will be much easier to flip.Use a large ice cream scoop to measure out the batter,DON"T touch the water once iit's in the pan .The pancakes will be ready when bubbles speckled the entire surface.Use a wide, thin spatula and flip it in a confident motion.The second side takes as long as the first to cook.Both sides should be golden and lightly springy in the middle. Mix in like blueberries and chocolate chips  should be added in when the pancake first hits the griddle,.

Dads love a good stack of golden pancakes. Follow this guide to give the man of the day a perfect breakfast. The result will be crispy and fluffy griddle cakes perfect with maple syrup and butter.