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Flank Steak with Cherry Tomato Poppers - makes 6 Ingredients 1 ½ Pounds Flank Steak 1/3 Cup Olive Oil ¼ Cup Soy Sauce 2 Tbsp Agave Nectar (or honey) ¼ Cup 9°80° Picante Panama Sauce 1 Clove Garlic, chopped Salt & Pepper Preparation 1. Mix all ingredients and marinate steak 2 hours to overnight, depending on time. 2. Salt & Pepper Steak prior to grilling 3. Grill flank steak for approx 4 minutes per side to med rare over high heat on your grill. 4. Let rest for 15 minutes on cutting board before slicing. 5. Serve with Cherry Tomato Poppers Cherry Tomato Poppers 1 package Cherry Tomatoes 1-2 Tbsp Olive Oil 1-2 Tbsp 9°80° Picante Panama Sauce Salt & Pepper Preparation 1. Place tomatoes on a rimmed baking sheet in one layer. 2. Drizzle with Olive oil and 9°80° Picante Panama Sauce and sprinkle with Salt & Pepper. 3. Broil until cherry tomatoes begin to pop or burst and start to charr a little. Approximately 10 -15 minutes. 4. Serve over sliced flank steak.
Recipe: Pavé Wine Sauce) for 4 à la bordelaise (Steak with Red In France, a good steak with French fries is the most asked for dish in the Bistros. An entrecote is the tenderest cut of beef (New York strips are a close equivalent). For this recipe, you can use Thick Top Sirloin Steak which will be cooked rare or medium rare; if it is well-done, for the French, it is a waste of good meat. In this recipe, the classic sauce à la bordelaise made with onions, red wine, beef broth and butter will top the steak. Ingredients Thick Top Sirloin Steak or New-York Strips Steak Beef : 1 lb (454 gr) - 4 oz (115 gr) /person Fat: 1tsp vegetable oil+ 1 TSP butter Ingredients Red Wine Sauce Onion: ½ large onion, finely chopped Butter: 3 TSP (1/3 stick, 40 gr) unsalted butter Flour: 1 tsp cornstarch Wine: 1 cup (250 ml) red wine Broth: ½ cup (125ml) beef broth Salt: pinch Pepper: ¼ tsp freshly ground pepper Preparation for cooking Making Red Wine Sauce. Ready to eat! Photos: ©Ariane Bailey Cooking the steak The meat must be dry at room temperature before cooking. The cooking technique is very simple, put the oil & butter into a skillet on moderate high heat until you see the butter foam begin to subside, wait for 15 seconds and sauté the steak for 3/4 minutes on one side for cooking it rare (5 mn for medium rare) and turn the steak and sauté for 3/4 minutes more. Remove the steak to a hot platter and season it with salt and pepper, set aside while making the Red Wine Sauce. Making the Red Wine Sauce Pour the fat out of the skillet and add the butter. Stir in the onions with a wooden spoon and cook slowly for 2 minutes; sprinkle flour over the onion and cook a minute more. Pour the wine into the skillet and give a quick boil for 30 seconds, add the beef broth; then reduce to a lower heat for 10 minutes until the liquid has reduced by half, like a syrup. Season with salt and pepper. Off the heat, beat in butter a spoonful at a time until the sauce has thickened. Serving - Spread the Red wine sauce over the steak and serve. A recipe from: Bistrot cooking Home-Cooking by Chef Henri-Gabriel Hiribarne Making: easy Preparation: 5 minutes Cooking time: 15 minutes Recipe: Petits pois à la Française (Peas braised with vegetables) for 4 This dish is a starter but can be considered like a main course and is eaten with a spoon! You can use frozen green peas. If you wish it to be a vegetarian add any meat. ...
Balsamic Flank Steak on Focaccia Grilled Balsamic Flank Steak Slices on Warm Focaccia Last Update: 5/8/2009 Portion Size: 1 Sandwich Yields: 24 Sandwiches 48 Sandwiches 96 Sandwiches Portions: 24 1 Sandwich Ingredients: 48 1 Sandwich 96 1 Sandwich 9 Pound 18 Pound 2 Full Sheet 4 Full Sheet Balsamic Grilled Flank Steak RECIPE, 4 Pound + 8 Ounce HOT (see below) SLICED THIN Focaccia RECIPE, Warm (see below) CUT 1 Full Sheet 4 x 6, SPLIT LENGTHWISE Procedure: 1. Prepare Balsamic Grilled Flank Steak and Focaccia according to recipes. 2. Place 3 oz steak on heel of each focaccia square. Close sandwich with crown of focaccia. Cut in half diagonally. Serve immediately. Portion: Serve 1 sandwich. Serving Suggestions: Offer seasoned mayonnaise, specialty mustard or other appropriate dressing for self-service. Shelf Life: If left over, do not reuse. Balsamic Grilled Flank Steak Grilled Balsamic Vinaigrette Marinated Flank Steak Last Update: 6/30/2009 Portion Size: 3 oz Yields: 4.5 Pound Ingredients: 9 Pound 18 Pound 48 3 oz 96 3 oz 1 Pint + 1/4 Cup 1 Quart + 1/2 Cup 2 1/4 Quart 6 Pound 12 Pound + 4 Ounce 24 Pound + 8 Ounce Portions: 24 3 oz Lite Olive Oil Balsamic VINAIGR (CONV) Flank Steak, Raw TRIMMED Procedure: 1. Pour vinaigrette over beef, turning to evenly coat. CCP-- Hold refrigerated at internal temperature of 40 degrees F. or below for at least 24 hours to marinate. Drain and discard Confidential property of St. Luke’s Hospital & Health Network excess marinade. 2. CCP-- Grill beef over medium-high heat for 4 to 5 minutes on each side or until minimum internal temperature is 145 degrees F. (for 15 seconds). CCP-- Hold hot (140 degrees F. or above) for service or cool quickly (per HACCP) to internal temperature of 40 degrees F. or below. As needed for service, slice thin across the grain. Portion: Serve 3 oz or as directed in recipes. Shelf Life: Use cold within 24 to 48 hours. Focaccia French Bread Dough Brushed with Olive Oil and Topped with Onions then Baked to Golden Brown Last Update: 10/30/2002 Portion Size: 1 Cut-6x8 FS Yields: 1 Full Sheet 4 Full Sheet 96 1 Cut-6x8 FS 192 1 Cut-6x8 FS 2 Teaspoon 1 Tablespoon + 1 Teaspoon 2 Tablespoon + 2 Teaspoon 5 Pound 10 Pound 20 Pound 1/2 Cup Ingredients: 2 Full Sheet 1 Cup 1 Pint 12 Ounce 1 Pound + 8 Ounce Portions: 48 1 Cut-6x8 FS Vegetable Salad Oil French Bread Dough, Frozen, 19.5 oz THAWED (OR BULK FRENCH BREAD) Olive Oil Yellow Onions, Fresh HALVED, SLICED 1/8" 6 Ounce (HALF SLICES) Procedure: 1. Oil sheet pans with vegetable oil. 2. Spread out 5 lb dough per sheet pan to all edges. With fingers, indent dough at 1" intervals. 3. Spread 1/2 cup olive oil over each sheet pan of dough. 4. Sprinkle 6 oz onions over each sheet pan of dough. Bake in a 350 degree F. standard oven for 15 to 20 minutes or until done. Portion: Cut sheet pan 6 x 8. Shelf Life: Use within 24 hours. Confidential property of St. Luke’s Hospital & Health Network
Congratulations! You just made a delicious decision and decided to cook and eat grass fed steaks this winter! Not only are you supporting your local farms and economy, but you are supporting your health and the health of our animals as well. There are a lot of differences between conventional beef (AKA Factory Beef) and grass fed, grass finished, beef; Therefore, when cooking your grass fed steaks there are a few basics you should know. First of all, forget just about everything you know about cooking factory beef. Grass fed has a depth of flavor that conventional feedlot beef does not come close to. It browns beautifully on medium heat, does not release excess water in the pan, and cooks much faster because it lacks excess water and has less fat. Grass fed beef has tremendous flavor when properly cooked, therefore, you will want to bring out that flavor rather than mask it with tons of spices and condiments. The best marinade for prime grass-fed beef steaks is a little bit of extra virgin olive oil. Ideally, you will want to use unfiltered olive oil because unfiltered oil contains enzymes and other substances which make the meat more tender and bring out its flavor. If you do not have unfiltered olive oil in your pantry though, don’t fret, good ol’ extra virgin olive oil is just fine. How to sauté Foxhollow Farm’s grass fed, grass finished Steak: Sauté = cooking with some fat in a cast iron (ideal) frying pan over medium heat. 1. The night before (or anywhere from 1 to 18 hours before. I usually do about 1 hr. for prime steaks) you plan to cook the steak coat all sides with olive oil. Depending on the size of the steak, 2-3 tablespoons should be enough. Place steak in glass or ceramic bowl and cover, and refrigerate overnight. 2. Remove steaks from refrigerator so the steak can come to room temperature before cooking. This should take about 30 minutes to 1 hour. 3. Heat 2 tablespoons real butter (pastured butter is best) in your cast iron frying pan over medium heat. The heat never goes over medium when cooking grass fed beef. 4. Let butter get hot, bubbly, and slightly smoking. While this happens, lightly sprinkle a little sea salt over both sides of the steak. Put steaks in pan. 5. Cook for about 5 minutes on each side (adjust the time depending on how rare you want it. 5 minutes will give you around medium rare for 1 ½ inch steak). 6. Place the steak on a plate or cutting board and cover with foil. Let sit for 10 minutes before carving or serving.
R & R Education Consultants Columbia University Station P.O. Box 250861, New York, NY 10025 The New York Times 2013 – 2014 College Scholarship Program To be eligible, you must: • Be a senior in a New York City high school expecting to graduate in 2014. • e ranked in the top 10% (or equivalent) of your graduating class. (If your school does not compute class rank, you must get a letter B of support from your guidance counselor that attests to your qualifications for this scholarship and include it with your application). • Have faced a challenge or obstacle similar to those of previous Times scholars. • Have significant financial need. • omplete all three parts of this application, staple them together, and mail them to the above address so they are received by C October 28, 2013. Alternatively, you can e-mail the application and essay as a single PDF to email@example.com. Part 1: Complete this writable PDF questionnaire on both sides, answering all questions, then sign it. Part 2: ttach a page listing your most important activities and achievements, including academic honors, community service, A work experience and extracurricular activities. Please include dates and, where appropriate, duration of activity. Part 3: ew York Times Scholars must have overcome significant personal obstacles. Read the articles on the Web site N [www.nytimes.com/scholarship] about previous scholars to determine if your situation is comparable and explain in an essay of approximately 500 words the challenges you have faced and how you have responded to them. Additional: If your transcript is available, please include a copy. If you would like to include a chronology of events in your life to help us understand your circumstances in context to each other, please attach one....
Important notice: GFT and Coast Investment Software, Inc. are separate and independent companies. GFT makes the DiNapoli Level Studies™ available to its customers as an additional service within its DealBook® FX 2 software program. However, GFT is not responsible for the DiNapoli Level trading strategies, for which Coast Investment Software, Inc. is solely responsible. Nor is GFT responsible for any representations made through the methods of analysis of Coast Investment Software, Inc., including any past performance information. Forex trading presents substantial risk of loss with or without the use of DiNapoli Level Studies™. Past results are not necessarily indicative of future results. The information contained herein is subject to change without notice and was obtained from sources believed to be reliable, but is not guaranteed as to accuracy or completeness. Those using the materials for trading purposes are responsible for their own actions. No guarantee is made that trading signals or methods of analysis will be profitable or will not result in losses. It should not be assumed that performance will equal or exceed past results. Trademarks and Copyrights. FibNodes, DiNapoli Levels, Oscillator Predictor, DiNapoli MACD Predictor and D-Levels are trademarks of Coast Investment Software Inc. All contents of this website are Copyrighted © 1998-2004, Coast Investment Software Inc. All Rights reserved worldwide.
A Guide to Joe DiNapoli’s D-Levels™ Studies Using GFT’s DealBook FX® 2 Based on the book: Trading with DiNapoli Levels The Practical Application of Fibonacci Analysis to Investment Markets Important notice: GFT and Coast Investment Software, Inc. are separate and independent companies. GFT makes the DiNapoli Level Studies™ available to its customers as an additional service within its DealBook® FX 2 software program. However, GFT is not responsible for the DiNapoli Level trading strategies, for which Coast Investment Software, Inc. is solely responsible. Nor is GFT responsible for any representations made through the methods of analysis of Coast Investment Software, Inc., including any past performance information. Forex trading presents substantial risk of loss with or without the use of DiNapoli Level Studies™. Past results are not necessarily indicative of future results. The information contained herein is subject to change without notice and was obtained from sources believed to be reliable, but is not guaranteed as to accuracy or completeness. Those using the materials for trading purposes are responsible for their own actions. No guarantee is made that trading signals or methods of analysis will be profitable or will not result in losses. It should not be assumed that performance will equal or exceed past results. Trademarks and Copyrights. FibNodes, DiNapoli Levels, Oscillator Predictor, DiNapoli MACD Predictor and D-Levels are trademarks of Coast Investment Software Inc. All contents of this website are Copyrighted © 1998-2004, Coast Investment Software Inc. All Rights reserved worldwide.
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