Distiguishing the Cuts of Meat
• 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!
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