Try this recipe for another reason to use your grill...as if you needed another reason! Grilling is so fun and easy, and clean up is a breeze. So gather some pals and get ready to sizzle!
Grilled Steak Paninis
Makes 4 servings
Sauce:
1/4 cup thinly sliced fresh basil
1/4 cup mayonnaise
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Seasoning:
2 tablespoons chopped fresh parsley
2 teaspoons freshly grated lemon peel
2 cloves garlic, minced
1/2 teaspoon pepper
1 teres major steak
salt, as desired
1 loaf (1 lb.) focaccia, ciabatta, French or Italian bread, cut horizontally in half
8 slices tomato
3/4 cup shredded mozzarella cheese
1. Combine sauce ingredients in a small bowl. Set aside. Combine seasoning ingredients; press evenly onto steak.
2. Place steaks on grill over medium, ash-covered coals. Grill to desired doneness. Carve steak into thin slices. Season with salt, as desired.
3. Spread sauce over bottom half of bread. Top evenly with tomato, steak, and cheese. Close sandwich.
4. Place sandwich on grill over medium, ash-covered coals. Grill, uncovered, until cheese is melted, turning once and pressing down on sandwich with spatula to flatten slightly.
5. Cut sandwich crosswise in half. Cut each half diagonally to make 4 triangles.
-Adapted from The Healthy Beef Cookbook
Showing posts with label grilling. Show all posts
Showing posts with label grilling. Show all posts
6/9/09
5/20/09
FIRE UP THE GRILL!
We have the perfect new addition to our products...charcoal. And not just any charcoal, Kiawe Ono Charcoal!
The perfect pairing: BEEF + ONO CHARCOAL = PERFECTION ON THE GRILL
A Quick History of Charcoal
Kiawe Charcoal is the original charcoal dating way back before the days of the BBQ, before there were any manufacturing plants or additives to make products for us. It was as natural as it gets. Taking wood, usually limbs, branches, etc. and heating this wood in a closed area in the absence of oxygen is how you make lump charcoal. Specifically what is produced is carbonized wood … Lump Charcoal! And then came along big business and a chance to mass-produce a product for “us”.
As early as 1912, Henry Ford was coveting timber reserves in the Upper Peninsula of Michigan for automobile manufacturing. Ford’s sawmill was used to build wooden auto parts.
In 1924, a chemical plant was built to convert the tons of waste wood generated by the Ford sawmill into charcoal briquettes. For many years, Ford Charcoal Briquettes could be purchased only at Ford automobile showrooms around the country.
And of course, briquettes are still made today using wood char (heat source), mineral char (heat source), mineral carbon (heat source), limestone (uniform visual ashing), starch (binder), borax (press release), sodium nitrate (ignition aid) and sawdust (ignition aid).
You probably know what Borax is but what is mineral char? Well it’s a soft, brownish-black coal also called brown coal. This produces that empyreumatic smell. What is an empyreumatic smell? It’s the peculiar smell and taste arising from products of decomposition of animal or vegetable substances.
Kiawe (Pronounced: KEE-AY-VAY) … the Ono (Good) stuff.
Kiawe is actually a transplant, it arose from a seed brought from the king's garden in Paris (where it also happened to be a transplant from the Sonora Desert) and planted at a church in Honolulu in 1828. It became a great tree shading Our Lady of Peace Cathedral between Bishop Street and what is now Fort Street Mall.
Father Alexis Bachelot, first Catholic missionary to Hawaii, brought the seed from the king’s garden in Paris. The entire plain of Honolulu, once bare, became covered with Kiawe trees. Tree cover resulted as the hardy Sonora Desert species spread.
The Hawaiian people quickly realized that Kiawe was also the source the greatest cooking fuel ever, Kiawe Charcoal. Today, Kiawe and Ono Charcoal are the traditional Hawaiian Luau charcoal used at backyard BBQ’s as well as by gourmet chefs around the world.
The Green Advantage
• ALL NATURAL, 100 % hardwood charcoal with no chemical additives
• EASIER TO LIGHT THAN BRIQUETTES
• LIGHT WITH OR WITHOUT lighter fluid
• BURNS HOTTER than briquettes. 1 lb. of Ono Charcoal produces the equivalent heat of 2 lbs. of briquettes
• LOW ASH increases food quality and reduces environmental pollution
We are currently the only online location to buy Kiawe Ono Charcoal. Try some today with a great grass fed steak or free range chicken! Enhance your grilling experience with a 15 lb bag or a 20 lb bag. You're sure to love the results!
The perfect pairing: BEEF + ONO CHARCOAL = PERFECTION ON THE GRILL
A Quick History of Charcoal
Kiawe Charcoal is the original charcoal dating way back before the days of the BBQ, before there were any manufacturing plants or additives to make products for us. It was as natural as it gets. Taking wood, usually limbs, branches, etc. and heating this wood in a closed area in the absence of oxygen is how you make lump charcoal. Specifically what is produced is carbonized wood … Lump Charcoal! And then came along big business and a chance to mass-produce a product for “us”.
As early as 1912, Henry Ford was coveting timber reserves in the Upper Peninsula of Michigan for automobile manufacturing. Ford’s sawmill was used to build wooden auto parts.
In 1924, a chemical plant was built to convert the tons of waste wood generated by the Ford sawmill into charcoal briquettes. For many years, Ford Charcoal Briquettes could be purchased only at Ford automobile showrooms around the country.
And of course, briquettes are still made today using wood char (heat source), mineral char (heat source), mineral carbon (heat source), limestone (uniform visual ashing), starch (binder), borax (press release), sodium nitrate (ignition aid) and sawdust (ignition aid).
You probably know what Borax is but what is mineral char? Well it’s a soft, brownish-black coal also called brown coal. This produces that empyreumatic smell. What is an empyreumatic smell? It’s the peculiar smell and taste arising from products of decomposition of animal or vegetable substances.
Kiawe (Pronounced: KEE-AY-VAY) … the Ono (Good) stuff.
Kiawe is actually a transplant, it arose from a seed brought from the king's garden in Paris (where it also happened to be a transplant from the Sonora Desert) and planted at a church in Honolulu in 1828. It became a great tree shading Our Lady of Peace Cathedral between Bishop Street and what is now Fort Street Mall.
Father Alexis Bachelot, first Catholic missionary to Hawaii, brought the seed from the king’s garden in Paris. The entire plain of Honolulu, once bare, became covered with Kiawe trees. Tree cover resulted as the hardy Sonora Desert species spread.
The Hawaiian people quickly realized that Kiawe was also the source the greatest cooking fuel ever, Kiawe Charcoal. Today, Kiawe and Ono Charcoal are the traditional Hawaiian Luau charcoal used at backyard BBQ’s as well as by gourmet chefs around the world.
The Green Advantage
• ALL NATURAL, 100 % hardwood charcoal with no chemical additives
• EASIER TO LIGHT THAN BRIQUETTES
• LIGHT WITH OR WITHOUT lighter fluid
• BURNS HOTTER than briquettes. 1 lb. of Ono Charcoal produces the equivalent heat of 2 lbs. of briquettes
• LOW ASH increases food quality and reduces environmental pollution
We are currently the only online location to buy Kiawe Ono Charcoal. Try some today with a great grass fed steak or free range chicken! Enhance your grilling experience with a 15 lb bag or a 20 lb bag. You're sure to love the results!
5/15/09
Tenderloin Steaks with Blue Cheese Sauce
May is National Beef Month! Let's celebrate with a great beef recipe!
Blue Cheese Sauce
2 Tbs. cream cheese
4 tsp. crumbled blue cheese
4 tsp. plain yogurt
2 tsp. minced onion
Dash ground white pepper
4 beef tenderloin steaks (6 oz each)
1 clove garlic, halved
1/2 tsp. salt
2 tsp. chopped chopped fresh parsley
Combine Blue Cheese Sauce ingredients in a small bowl. Set aside. Rub steaks with garlic. Season steaks with salt and grill to desired doneness. Let steaks rest. Sprinkle with parsley and serve.
So easy and so delicious!
-Adapted from The Healthy Beef Cookbook
Blue Cheese Sauce
2 Tbs. cream cheese
4 tsp. crumbled blue cheese
4 tsp. plain yogurt
2 tsp. minced onion
Dash ground white pepper
4 beef tenderloin steaks (6 oz each)
1 clove garlic, halved
1/2 tsp. salt
2 tsp. chopped chopped fresh parsley
Combine Blue Cheese Sauce ingredients in a small bowl. Set aside. Rub steaks with garlic. Season steaks with salt and grill to desired doneness. Let steaks rest. Sprinkle with parsley and serve.
So easy and so delicious!
-Adapted from The Healthy Beef Cookbook
8/6/08
New York Strip Steaks
When we stumbled across this recipe, we knew we had to share it! New York Strip Steaks are perennial favorites at the US Wellness Meats office, we love avocado, and it's sweet corn season here in the Midwest. We hope you enjoy it as much as we will!
New York Strip Steak
with Avocado & Corn Salsa
Ingredients:
Salsa
2 ears sweet corn, shucked
extra virgin olive oil
1 large clove garlic
1 ripe avocado, roughly chopped
1/4 cup finely chopped fresh basil
6 green onions, finely chopped
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Steak
4 New York Strip Steaks, 8 oz. each
Rub
1 teaspoon paprika
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Directions:
For salsa: Lightly brush corn with olive oil. Grill over direct medium heat until corn is browned in spots and tender, 10-15 minutes, turning occasionally. Allow corn to cool; cut kernels off the cob and transfer to a medium bowl. In a food processor, puree half the kernels and the garlic; transfer mixture back to the bowl with the remaining kernels. Add remaining salsa ingredients; stir gently to combine.
For steaks: Allow steaks to stand at room temperature 20-30 minutes before grilling. Lightly brush both sides of steaks with oil. In a small bowl, combine ingredients for the rub. Season steaks on both sides with the rub. Grill over direct medium-high heat, cooking to desired doneness (5-6 minutes for medium rare), turning once. Remove from the grill and allow to rest 5-10 minutes before serving with the salsa on top. 4 servings.
- Adapted from Weber's Real Grilling
New York Strip Steak
with Avocado & Corn Salsa
Ingredients:
Salsa
2 ears sweet corn, shucked
extra virgin olive oil
1 large clove garlic
1 ripe avocado, roughly chopped
1/4 cup finely chopped fresh basil
6 green onions, finely chopped
3 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Steak
4 New York Strip Steaks, 8 oz. each
Rub
1 teaspoon paprika
1/2 teaspoon chile powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Directions:
For salsa: Lightly brush corn with olive oil. Grill over direct medium heat until corn is browned in spots and tender, 10-15 minutes, turning occasionally. Allow corn to cool; cut kernels off the cob and transfer to a medium bowl. In a food processor, puree half the kernels and the garlic; transfer mixture back to the bowl with the remaining kernels. Add remaining salsa ingredients; stir gently to combine.
For steaks: Allow steaks to stand at room temperature 20-30 minutes before grilling. Lightly brush both sides of steaks with oil. In a small bowl, combine ingredients for the rub. Season steaks on both sides with the rub. Grill over direct medium-high heat, cooking to desired doneness (5-6 minutes for medium rare), turning once. Remove from the grill and allow to rest 5-10 minutes before serving with the salsa on top. 4 servings.
- Adapted from Weber's Real Grilling
8/5/08
Sizzling Sales & A Great Summer Recipe
This week's US Wellness Meats sale items include:
Burger Pattie Family Box
32 packages of two 6-ounce patties (64 patties total), 75% lean and 100% grass-fed
Free Range Whole Chickens: six chickens averaging 3 lb. each
Delicious free range chickens, individually packaged for convenience but sold in bulk for value
NY Kabobs
Premium kabob meat, cut from the same muscle as the New York Strip Steak
While we're on the subject of kabobs, we found a great recipe at Epicurious for steak, tomato, and okra kabobs. Use grass-fed NY kabobs from US Wellness Meats and fresh tomatoes and okra from the garden or farmer's market, and you'll have a perfect summer meal!
Enjoy!
Burger Pattie Family Box
32 packages of two 6-ounce patties (64 patties total), 75% lean and 100% grass-fed
Free Range Whole Chickens: six chickens averaging 3 lb. each
Delicious free range chickens, individually packaged for convenience but sold in bulk for value
NY Kabobs
Premium kabob meat, cut from the same muscle as the New York Strip Steak
While we're on the subject of kabobs, we found a great recipe at Epicurious for steak, tomato, and okra kabobs. Use grass-fed NY kabobs from US Wellness Meats and fresh tomatoes and okra from the garden or farmer's market, and you'll have a perfect summer meal!
Enjoy!
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