Earthly Eating

• Filet Mignon: Should be tender meat and carved from a good cut of tenderloin. It should appear lightly marbled without a lot of white throughout the red/pink meat.

• Boneless Strip Sirloin Steak: Should be firm and well marbled steak cut from the heat of the loin. “White tail” is one that will stay juicy during cook time and have wonderful aroma when grilled or broiled.

• Rib Eye: Should be a cut with a “ribbon” like marbling running through the steak. This is where the most flavor is to the steak while it is cooking and even after it has cooked the flavor should be rich.

• Top Sirloin Steak: Should be lean and firm. When this steak is cooked, it should only have a band of fat on one side of the cut. No other white fat marks should be present on top of the cut.

• T-Bone or Porterhouse Steak: Should be a tender filet of cut meat and the bone should be presently seen within the cut. This is also known as New York Strip Steak.

• Flat Iron: Should be extra tender without any white fat present. This steak is great on the grill or even pan fried. The cut should be completely trimmed of fat and easy to cook.
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Earthly Eating Recipe

Chocolate Fondue
Serves: 6

Light chocolate sauce
1/2 cup unsweetened cocoa powder
1/4 cup sugar
2 tbs. sugar substitute
1/2 cup skim milk
1 1/2 tsp. vanilla extract

Thoroughly wash and dry your dipping foods such as strawberries, apples, bananas, and even some nuts. Cut the apples and bananas into 3/4 inch thick slices. Arrange all fruits and nuts onto a serving plate. To make the chocolate sauce, whisk together the cocoa, sugar, sugar substitute in a medium sized bowl. Mix together to remove any lumps. Transfer to a medium sized saucepan and bring to a low boil. Stir constantly. Remove from heat and stir in vanilla. Transfer to a fondue pot and dip the fruits and nuts into the chocolate sauce. Serve at gathering and parties for added flare.

Happy Eating!

• Pick quality beef like USDA Prime, which is the best. Rib eye is good, as well as New York strip steak, center-cut filet mignon, and porterhouse.

• With a charcoal fill the grill evenly and keep a half-inch between the grate and colas. Light the coals and let them burn for about 45 minutes and they should turn grey. With gas, set the middle burner of the grill on medium and the outside burner to medium-low.

• Turning the steak will give it and even cooking and also give it a nice browned color. Don’t cut or puncture the meat while cooking; use tongs to turn and remove the meat from the grill.

• If you think the steak has cooked to your liking you can test it by poking it with your finger to determine it is done. Medium-rare steaks ill feel soft and not have the bounce back effect. Medium will feel like a soft sponge. Medium-well will feel like a hard sponge by will bouncy back just a bit. And rare steak will show the impression of your finger when it is poked.

• Let the meat rest for about 10 to 15 minutes after cooking is over. When you are ready to serve the meat, baste it with its own juices from the plate where it was resting.

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Earthly Eating Recipe

Chunky Money Bites
Serves: 24

Nonstick vegetable cooking spray
1 pkg. (14 oz.) banana nut muffin mix
1/4 cup olive oil
1/2 cup granulated sugar (organic)
2 eggs
1/4 cup banana baby food
3/4 cup semisweet chocolate chunks
2/3 cup walnut pieces

Preheat the oven to 400 degrees. Spray 2 baking sheets with cooking spray and set aside. In a large bowl combine the muffin mix, oil, sugar, eggs, and baby food. Stir until mixed well. Stir in chocolate chinks and walnuts. Drop by rounded spoonfuls on the baking sheet about 2″ apart. Bake for about 12 minutes or until golden brown. Cool on a wire rack.

Happy Eating!

• Beef, Vegetable and Noodle Skillet
Serves: 6

1 pkg. shells and cheese dinner
1 lb. extra lean ground beef
1/2 cup Italian dressing
1 bag frozen veggie blend, thawed
1 tsp. dried basil leaves
1/2 cup sharp cheddar cheese

Prepare the noodle dinner as the package directs. Meanwhile, brown the hamburger meat in a large skillet on medium high heat. Add the veggie mix and the dried basil and cook for about 5 minutes. Stirring occasionally. Combine the noodle dinner mix with the meat and veggie mix and stir till combined. Sprinkle with the sharp cheddar cheese and cook till the cheese is melted. Serve hot.

• BBq Grilled Steak Wraps
Serves: 4

1 beef sirloin steak about 1 lb.
1 red onion, sliced
1 red and 1 green pepper, quartered (optional)
1/2 cup BBq sauce of your choice
8 flour tortillas
1/2 cup shredded cheddar cheese

Preheat a grill to medium high heat and grill steaks for about 1 minute. Add the vegetable to the grill and cook for about 10 minutes until the steak is tender. Brush while cooking for the last 5 minutes with bbq sauce. Cut the steak and vegetables into thin strips. Spoon evenly of preheated flour tortillas and sprinkle with cheese and roll up. Serve warm.

• Beef Taco Skillet
Serves: 4

1 lb. lean ground beef
1 pkg. taco seasoning mix
2 cups warm water
1 pkg. macaroni & cheese dinner
1/3 cup sour cream
1 large tomato, chopped
1 cup shredded romaine lettuce
1 cup tortilla chips, broken up in little pieces

Brown your meat in a nonstick skillet on medium high heat, drain and add seasoning mix, water, and Mac and cheese dinner mix. Bring to a boil and reduce heat to medium-low heat and cover. Simmer for about 7 minutes and then stir in sour cream and cheese sauce mix. Combine until well blended. Top with tomatoes, lettuce and tortilla chips.
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Earthly Eating Recipe

Apricot Muffins
Makes: 6 muffins

Non stick cooking spray
1 cup all purpose flour
1/4 cup granulated sugar
2 tbs. canola oil
2 tsp. baking powder
1/4 tsp. salt
1 large egg
2 tbs. skim milk
1/2 cup apricot preserves
1/4 tsp. almond extract

Heat the oven to 350 degrees and coat 6 muffin cups with nonstick cooking spray.

Combine the flour, sugar, baking powder, and salt in a bowl. Beat together the egg, oil and milk. Blend in the preserves and the almond extract. Add the flour mixture to the wet mixture and stir just until moistened. Fill the muffin cups with even batter. Bake for 20 minutes. Cool completely on a wire rack and before serving spread tops with additional preserves.

Happy Eating!

• Strip Loin Grilling Steak
Multispiced Rubbed Steaks
Serves: 6

2 tsp. cumin seeds, toasted
2 tsp. brown sugar
1 tsp. ground cinnamon
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. garlic powder
3 (12 oz.) bone-in strip loin grilling steaks, cut 1-inch thick

Place cumin seeds in a small dry skillet and toast over moderately high heat, stirring, until slightly browned and fragrant, 2 to 3 minutes. Slightly crush the seeds. In a small bowl stir together cumin seeds, brown sugar, cinnamon, oregano, salt, cayenne pepper and garlic powder. Trim the fat from the steaks. Rub both sides of the steak with spice mixture.

Coat the grill rack with olive oil cooking spray. Preheat grill to medium direct heat. Grill steaks uncovered to desired doneness, turning once halfway through grilling. Allow 11 to 15 minutes for medium rare or 14 to 18 minutes for medium.

• Top Sirloin
Cumin-Rubbed Beef Loin Steak
Serves: 6

2 tsp. brown sugar
1 tsp. garlic pepper
1 tsp. ground cumin
1 tsp. ground oregano
1/2 tsp. onion salt
1/4 tsp. ground thyme
2 lb. boneless beef top sirloin steak, about 1 inch thick
Grilled onion (optional)

In a small bowl, stir together brown sugar, garlic pepper, cumin, oregano, onion salt and thyme. Make shallow diagonal slashes in both directions on both sides of steak. Rub the steak evenly on both sides with seasoning mixture. Cover and set aside for 15 minutes.

Coat your rill with nonstick cooking spray. Preheat grill to medium heat. Place steak on the grill. Cover and cook for 5 to 8 minutes on each side or to desired doneness. Let stand 3 to 5 minutes before serving. Cut steak into thin slices and serve with grilled onions, if desired.

• Beef Tenderloin
Peppered Garlic-Grilled Tenderloin
Serves: 6

1 beef tenderloin (about 1.5 lbs.)
2 t 3 cloves of garlic, cut into thin slivers
1 tsp. olive oil
1 tsp. dried tarragon or marjoram leaves (optional)
1 tsp. coarsely ground black pepper
1 tsp. kosher salt

Trim tenderloin of ay fat and sliver skin. With sharp knife, cut slits evenly in meat, inserting a sliver of garlic into each slit. Rub tenderloin with olive oil. Sprinkle or run evenly with tarragon, pepper and salt. Cover and set aside 20 minutes at room temperature.

Preheat to medium high. Grill tenderloin until instant read thermometer registers 140°F for medium-rare, about 30 to 0 minutes, turning occasionally. Remove from grill and let stand 5 to 10 minutes. Cut into 3/4 inch sliced and serve warm.
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Earthly Eating Recipe

Asian Style Turkey Burgers
Serves: 4

1 lb. ground turkey
2 cloves garlic, minced
2 tbs. finely chopped onion
2 tbs. finely chopped green pepper
1 tbs. low-sodium soy sauce
2 tsp. peeled, grated gingerroot
4 whole-grain hamburger buns

Coat grill rack with nonstick cooking spray. Preheat gill to medium high. Combine turkey, garlic, onion, green pepper, coy sauce, ginger and salt and pepper to taste in a large bowl. Divide turkey mixture into 4 portions and shape into patties. Grill 6 to 8 minutes per side or until done. Serve on buns.

Happy Eating!

• Cube Steak
Cube Steak with Onions and Peppers
Serves: 6

2 lb. beef cube steaks
1/4 olive oil
2 tbs. balsamic vinegar
2 garlic cloves, minced
1 large red onion, sliced
1 large green bell pepper, sliced

Sprinkle with salt and pepper to taste. Place the steaks in a shallow baking dish. Whisk together oil, vinegar and garlic; drizzle over beef, turning to coat. Add the onion and bell pepper, turning vegetables to coat. Refrigerate, covered 8 hours. Remove steak and vegetables, from marinade; discard marinade.

Preheat grill to medium high. Coat cast iron skillet with nonstick cooking spray and place directly on the grill rack. Add vegetables to skillet and cook until soft. Place steaks on grill for 6 to 8 minutes or until the beef is thoroughly cooked. Serve the steaks with vegetables.

• Rib-Eye Steaks
Blue Cheese Rib-Eye Steaks
Serves: 4

4 (12 oz.) beef rib-eye steaks, about 1 inch thick
1 1/4 tsp. garlic pepper
3 tbs. chive and onion cream cheese
3 tbs. blue cheese salad dressing
4 tbs. blue cheese (crumbled)

Sprinkle steaks evenly with garlic pepper; cover and set aside. Preheat grill to medium high heat. Bend cream cheese and blue cheese dressing in a small bowl. Cover and set aside in a cool place.

Place steaks ion the grill and cover 4 to 7 minutes per side ort to desired doneness. Top the steak with blue cheese mixture during last 1 to 2 minutes of cooking time For extra blue cheese flavor, sprinkle 1 tbs. of the crumbled blue cheese on each steak after spreading with cream cheese mixture, if desired.

• Beef Spare Ribs
Barbecue Grilled Beef Ribs
Serves: 6

4 lb. bone-in beef spareribs
1 large onion, sliced
1 rib celery, sliced
1 medium carrot, sliced
1 1/2 cups beef broth, beer or even water
1 tsp. butter or margarine
1/2 cp barbecue sauce
1/4 cup apple butter
2 tbs., sliced green onion

Preheat grill to indirect medium heat. Meanwhile, trim ribs of any excess fat. Lightly sprinkle ribs with salt and pepper to taste. Fit ribs onto a 13×9x2-inch disposable aluminum foil pan. Place rib, onion, celery and carrot in a pan. Pour broth over the ribs. Cover tightly with the foil. Place over indirect heat according to the manufacturer/s directions. Cover and grill 1 1/2 to 2 hours or until rib meat is very tender.

Melt the butter in a small saucepan. Stir in barbecue sauce apple butter and green onion; heat until bubbly. Reduce heat and simmer 5 minutes to blend in the flavors. Set aside.

Heat the grill to medium direct heat. Place ribs from the pan; discard liquid and vegetables. Place the ribs on the grill; brush with reserved barbecue sauce mixture. Cover and grill 15 to 25 minutes or until tender, basting with sauce and turning occasionally.
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Earthly Eating Recipe

Grilled Chicken Cashew Pasta Salad
Serves: 4

1 cup uncooked orzo or small ring pasta
3 boneless, skinless chicken breast halves
1/2 cup diagonally sliced celery
2 green onion, sliced
1/3 cup coarsely chopped unsalted cashews1/4 cup chopped red bell pepper
1/2 cup mayonnaise
1/3 cup sour cream
1 tbs. lemon juice
1 1/2 tsp. prepared mustard

Coat grill rack with olive oil nonstick cooking spray. Preheat grill to medium direct package directions; set aside. Sprinkle chicken lightly with salt and pepper. Place chicken on the grill. Grill, covered, 5 to 8 minutes on each side until tender and no longer pink. Remove from grill. Cool slightly; cut into bite-sized pieces.

Combine chicken and remaining ingredients in a medium bowl; toss to mix. Season to taste with black pepper. Serve warm or cover and refrigerate and serve chilled.

Happy Eating!

1. Clean the grill with a scarper and coat the grates with cooking spray or a little cooking oil on a paper towel so food doesn’t stick to the grates.

2. Preheat gas grills for about 10 minutes on high with the cover closed, and preheat charcoal grills for 30 minutes. The grill should be very hot before you start to cook. Both gas and charcoal grills cook more efficiently with the cover closed.

3. To keep meat juicy, don’t pierce it or press down on the meat with a spatula while it’s cooking. Also rotate food around the grill after you flip it to cook it evenly. Don’t put cooked meat back on the dish with the raw juices and potentially harmful bacteria.

4. When grilling vegetables, brush them lightly with a marinade or oil before putting them on the grill. Place small vegetables on skewers or use a grilling tray or basket. Larger pieces can be placed directly on the grill. Flip them once for even cooking. Remove vegetables from the grill when their skin begins to blister, but before they become blackened or charred.

Try grilling corn: Clean 4 ears of corn and place them on a large sheet of foil. Melt 1 tbs. butter and drizzle or brush it all over the corn cobs. Season with salt and a squeeze of fresh lime juice for more flavor. Tightly wrap the corn in a single layer in the foil, put the foil packages on the grill and grill them on high heat for 10 to 15 minutes until they are soft. (Source: Curves 2007)
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Earthly Eating Recipe

Asian Flank Steak
Serves: 4

Marinade:
1/2 cup light soy sauce
2 tbs. sesame oil
2 tbs. rice vinegar
1/4 cup packed light brown sugar
2 tsp. minced fresh ginger
1 tsp. red pepper flakes
2 tbs. oyster sauce
1 tsp. cornstarch blended with 1 tbs. water

Flank Steak and Beans:
1 1/4 lbs. flank steak
1 1/2 lbs. green beans, ends trimmed
2 small yellow or red sweet peppers, cored, seeded and sliced
3/4 cup cashews

1. Marinade: In a bowl, stir soy sauce, sesame oil, rice vinegar, brown sugar, ginger, red pepper flakes and oyster sauce.

2. Steak and beans: Place steak in a large resalable plastic bag; add half of the marinade; reserve remaining half. Refrigerate for about 2 hours.

3. Heat broiler. In a medium-size skillet, cook beans and 1/2 cup water, covered over medium-high heat for 5 minutes. Remove cover, and peppers and cook for 5 minutes or until water cooks off.

4. Meanwhile, coat a broiler pan with nonstick spray. Remove steak from marinade (and discard marinade). Broil steak 4 minutes per side or until instant-read thermometer reads 155°F. Place on a cutting board to rest.

5. Stir cornstarch mixture into reserved marinade; add beans along with cashews and cook 3 to 3 minutes or until thickened. Slice steak and serve with the beans.

Happy Eating!

Here are three steps to mastering 3 of the main cooking techniques:

• Blanching: Also known as parboiling, blanching means cooking food by sticking the food choice into boiling water then into ice cold water. Blanching is great because it retains the color, shapoe, and firm tecture of fruits and vegetable. It also preserves their nutrients, and prepared them well for the freezer.

HOW TO BLANCH:

1. Bring 1 gallon of water for every 1 pound of fruit or vegetables to a rolling boil. Be sure and cut foods into the same size so that you achieve uniform cooking.

2. Drop the fruit or vegetables in the boiling water and cook, uncovered for the certain amount of time recommended. If you salt the water (1 tbs. salt per gallon of water) it will help keep green vegetables bright. Don’t cover the pot.

3. Drain off the water and shock the fruit or vegetable in a large bowl or pot pf ice water.

• Braising: This is a two-step process of sautéing food for flavor and then simmering it with liquid to tenderize it. Braising helps break down food fibers without making them into mush. If done in the oven, gived you continues low and even heat and prevents the food from sticking.

HOW TO BRAISE:

1. Sauté ingredients until browned on all sides.

2. Add 1/4 to 1/2 inch of liquid to the sauté. Pat dry the veggies before adding them to the pot then add your liquid, this will help carmelize them before the liquid is added. Choose liquid that complements your ingredients such as chicken broth for chicken and carrot juice for carrots, etc. Don’t add so much liquid that the food is submerged. Add just enough to help the food tenderize.

3. Cover tightly and simmer 30 minutes or longer, adding more liquid if necessary. Cover the pan with foil before adding the lid, this will help guarantee a tight seal before the pan goes in the oven. Add some lemon zest, vinegar, liqueur, or fresh herbs before serving. And use tongs to turn the food, tongs give you more control.

• Sautéing: The Fench word sauter is where the term sauté comes from, meaning “to jump”, because the goal is to keep the food moving as much as possible. Sautéing is great because it lets you add olive oil, garlic, onions, and gives food the crispy texture while the natural sugars in fruits and vegetables remain and help carmelize them at the same time.

HOW TO SAUTÈ:

1. Heat a sauté pan and oil well over medium heat. Be sure to heat the pan well before adding the oil. Medium low heat for 2 to 3 mintues should do the trick before the food is added. If you aren’t following a recipe, use 1 tbs. oil for an 8-inch sauté pan or skillet. Using a little oil with butter will help ensure the butter doesn’t burn.

2. Add foods in a single layer in the pan. Don’t over crowd the food, this will make them sweat and steam and make them soft, not crispy.

3. Keep foods in constant motion by flipping or stirring the foods while they are cooking. Use a wide-edged spatual of wood or heat resistant plastic to stir your food in the pan or skillet. Use about 1/2 cup to 1 cup liquid such as wine, broth, or even water and scrape up any stuck-on bits and let it simmer 1 minute. This helps with cleanup and gives you a nice broth to work with.

**Michelle Schaefer over at About Virginia Beach, VA blog here at 451 Press wishes you all a Happy New Year. Jump on over to her blog and give her well wishes for a new year as well.**
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Earthly Eating Recipe

Sweet Sorbet Floats
Serves: 6

6 scoops (1/4 cup each) lemon sorbet
2 cups frozen, cubed mangoes, thawed or 2 fresh mangoes, peeled and diced
6 scoops (1/4 cup each) blood orange sorbet
6 scoops (1/4 cup each) vanilla frozen yogurt
6 tbs. lime juice
6 tbs. silver or blanco tequila, optional
4 cups ginger ale, chilled

1. Freeze 6 Collins or Pilsner glasses 20 minutes. Spoon 1 scoop lemon sorbet into each glass. Top with half of the mango pieces. Add 1 scoop blood orange sorbet and top with remaining mango pieces. add 1 scoop frozen yogurt to each glass.

2. Pour 1 tbs. lime juice and 1 tbs. tequila, if desired, into each glass. Pour 2/3 cup ginger ale into each glass. Serve immediately with iced tea spoons.

Happy Eating!

Bacteria, salmonella, etc. may be lurking in your meats whether you want them to or not. In order to cut down on sicknesses with your meat, always practice safe-handling practices. Never assume you are safe when it comes to raw meats. Here are some tips to adopt in your own meat-handling chores. Some of these practices start the minute you pick up your meat selections in the grocery store.

• Seperate meats from fruits and vegetables in the shopping cart and in your refrigerator.

• Never let meat leak onto other foods when stored in the refrigerator or cooler.

• Throughly wash before preparing food and immediately after handling raw meat.

• Always cook meat until the juices run absolutely clear, and use a meat thermometer to ensure the interior of the meat has reached its recommended temperature.

• Keep utensils and cutting boards separate from meats and vegetables. Carefully clean any surface that has come in contact with raw meat before any other item is placed on that surface.

• Buy fresh-looking fruits and vegetables, avoiding any that are bruised, shriveled, moldy, or slimy. Reject anything that smells bad or packaged vegetables that look old. Buy only what you need.

• Always wash fruits and vegetables throughly in clean drinking water before eating them.

• Handle fresh fruits and vegetables carefully. Put produce away promptly, and keep all cut fruits and vegetables covered in the refrigerator until just before serving.

• Wash all countertops and utensils throughly after handling food.

• Discard old produce. Throw way cut produce that has been out of the refrigerator for four hours or more.

• When eating outside, keep food refrigerated until just before serving.

**Over at Los Angeles, CA blog here at 451 Press, Megan Palmer talks about the two stunt men that were burned while working on the set of Adam Sandler’s new movie You Don’t Mess With the Zohan, Which is due to be out in late June 2008. To read more about this, click here.**
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Earthly Eating Recipe:

Spiked Southern Comfort Style Sweet Potato Pie
Serves: Makes 1 pie

1 graham cracker pie crust (9″)
1 1/2 cups cooked and peeled sweet potatoes
1 cup whipping cream
3 eggs
1 cup light brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tbs. Southern Comfort Liquor

Preheat oven to 400°F. Combine all ingredients until well blended and pour into prepared pie crust. Bake in the oven for 10 minutes. Turn heat down to 350°F and cook for an additional 35 minutes or until a toothpick inserted in the center comes out clean. Cool pie on rack before refrigerating.

Happy Eating!

In Ireland, butter is more than a spread for toast. Home cooks have created a whole kitchen repertoire that highlights the unique flavor of Irish butter. The country’s cows are fed on grass most of the year, resulting in a more complex butter flavor. What makes their butter different is they can grow grass like nowhere else. One way they use butter is with another Irish standby-cabbage.

Cabbage braised in butter is surprisingly delicious. In a skillet melt 1/4 cup butter over medium heat. Cut a small head of cabbage in six edges. Cook wedges until brown on one side (about 5 minutes). Turn edges, cover; cook 10 minues or until cabbage is browned and tender when pierced with a fork. Sprinkle with salt just before serving.

To learn more and find Irish butter locally go to Kerry Gold.
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Earthly Eating Recipe:

Lazy Rib Recipe:
Serves 1

1 rib eye steak 1-inch thick
Salt and fresh ground pepper to taste
Olive Oil

Preheat broiler. Pat steak dry with a paper towel. Sprinkle salt and pepper on both sides and sear each side for two minutes in an oiled pan at medium-high head. Then throw it in the broiler, pan and all. Cook six minutes for medium-rare, eight for medium or 12 for well-done, flipping once halfway through. Top the meat off with a bottle of Charles Shaw aka Two-Buck Chuck, Cabernet Sauvignon.

Happy Eating!