Pan seared Rib-eye Steak, Canada Prime Beef

Rib-eye Steak Canadian Prime Grade, cut from  exceptional Canada Prime rib roasts, aged 28 days in a controlled environment, are known for their exceptional marbling and “kernel or plug fat”, that runs through each steak. As the steaks cook, the marbling slowly melts and bastes the meat, giving it a distinct yet mellow prime rib flavor. Canada Prime is the highest quality grade available.  When you buy beef, make sure you understand the grading of the meat.  In descending order” Prime, AAA, AA, A are the basic system used by Canada and USDA.  However each cattle ranch adds their own marketing name to distinguish their meat; Angus, Sterling Silver, PEI and many others.  Take my advice, just look for “Prime”, “Choice”  or “AAA” cut and you’ll be eating a piece of premium quality steak.

I would highly recommend buying a thick cut, 3″ inches at least, and share it with your friends or family when it is done.  Reason: tender, juicy, and taste fits for a King!

Important Points:

1. Always sear the meat under high heat
2. Always finish the steak in the oven, one inch for five minutes for medium rare
3. Always rest the steak before cutting, resting time equal to cooking time
4. If you choose to grill a thinner one inch steak, sear each side 20 seconds only instead of one minute

Pan Seared Rib-Eye Steak

Penne with braised beef shortrib & tomato ragout, Port and Red wine reduction, Parmigiano-Reggiano cheese

This is a typical home cooked comfort food good for all seasons.  The rich “port and red wine” reduction with a home-made tomato ragout sauce can make you mouth-watering instantly.   Combine it with a piece of crusty Italian bread, you are the King of the world!

It is very easy to make this dish and there are two methods to cook it, first  on stove top and second slow cook in oven.

Mobile Cooking School (無比烹飪學校) Chinese Recipes – back from 1966 by Miss Tam Kwok Mui (譚國梅)

Please check out these recipes!  They are some of the most original and oldest Chinese recipes from Miss Tam Kwok Mui (譚國梅).  Some of recipes don’t exist any more due to method changes or lack of cooking ingredients.  I have kept these recipes for 45 years and it is my honor and privilege to share it with all of you in a PDF file.  These recipes are the foundation of my Chinese cooking knowledge.  Please feel free to download them and let me know how it works!

Mobile Cooking School Chinese Recipes

Prime Rib of Beef

For this recipe, you will need:

• Fleur de sel
• Fresh ground black pepper
• String
• Meat thermometer
• Prime rib

And that’s it! Click to learn more:

Hickory Wood Chip and Quebec Maple Syrup-Smoked BBQ Beef Brisket

This is a recipe of real patience and persistence — using slow, indirect heat for 12 hours. Using hickory wood chips and maple syrup, this will create an excellent well-rounded BBQ beef brisket.

Included in this post are also recipes for great summertime BBQ accompaniments, coleslaw and baked beans. Pictured above are those side dishes as well as grilled white plum, corn on the cob, and steamed broccoli.

Click to learn more:

Korean Style Grilled Marinated Rib Eye Beef, Bul-Gogi

Korean Grilled (BBQ) Marinated Rib Eye Beef, Bul-Gogi

Dinner is ready!

This is a very traditional Korean dish.  You can use the same marinate as the chicken recipe (below) and the same grilling method.  You also can use beef short ribs, pork ribs, beef brisket and pork belly.

Marinade:

Chopped onion                4 table spoons

Chopped ginger               1 table spoon

Chopped garlic                1 table spoon

Chopped green onion      2 table spoons

Chopped shallot              1 table spoon

Kikkoman soy sauce       ¼ cup

Sugar                               ¼ cup

Salt                                   1 teas spoon

Sesame oil                       2 table spoons

Method:

Put marinade in food processor (except sesame oil) blend into thick sauce.  Pour sesame oil last to mixture and mix it thoroughly.  Transfer marinade to a mixing bowl and add beef.  Keep in fridge for an hour.  Place a large sheet of aluminum foil over your barbeque set and puncture small holes all over.  Turn on your barbeque set to high and wait till it is really hot.  Quickly transfer beef slices to the hot aluminum foil surface for four to three minutes and turn beef slices over and cook the other side for another four to three minutes.  beef should be ready when you see burn marks.  Transfer beef onto a plate and sprinkle sesame seed on top before serving.

A bowl of steamy hot rice and a slice of beef …….plus some Korean Kimchi.  It is a meal for a King!

 

Braised beef short ribs in red and port wine sauce, Pappardelle pasta

Beef short ribs           2 lbs

Dry red wine               1 cup

Port                                 1 cup

Beef stock                     1 cup

Cumin powder

Pinch of Kosher salt

Chopped shallot           1 tbs

Chopped garlic             1 tbs

Fresh grounded black pepper

Cooking instruction:

Rub small amount of cumin, kosher salt and black pepper on short rib.  Heat pan to medium and pour two table spoons of vegetable oil, brown the ribs all four sides.  Take ribs out on a plate and turn heat down to low.  Put shallot and garlic in pan for a few minutes but don’t burn it.  Turn heat back up to high and deglaze the pan with beef stock, red and port wine.  Bring to boil and place ribs back to pan and cover it.  Place pan in a 220ºF oven for four hours.  Take ribs out and skim the fat from the sauce, reduce it to 1/4.  Put 1/8 tbs of lemon zest, turn off heat. Quickly whisk 1/2 stick (1/8 lb) of unsalted butter to thicken sauce.  Add salt to taste if necessary.  Put already cooked pasta in sauce and put ribs back before serving.  Sprinkle Parmigiano-Reggiano cheese and dinner is served.

How to make beef, chicken or vegetable stock

Stock is a very important part of cooking because it’ll enhance the taste of a dish, sauce or soup.  I usually make a big pot and use smaller containers to store it in my freezer for future use.   I don’t put any salt in my stock so you can adjust the taste during your cooking process.

Ingredients: 

Beef neck or hip bone (with cartilage and meat attach to it)                       10 lbs

ask your butcher to cut it up to big pieces

Meat from Chuck or blade (big pieces)                                                                     4 lbs

Aromatic vegetables:

Garlic                                                                                                                                ½ cloves

Sweet onion                                                                                                                   1x

Leek                                                                                                                                  1x

Carrot                                                                                                                               2x

Red pepper                                                                                                                     1x

Fennel                                                                                                                               1x

Shallot                                                                                                                               6x

Italian parsley                                                                                                               1 bunch

Celery                                                                                                                                4 stocks

Bouquet Garni                                                                                                            2 bunches

Bouquet Garni is a bouquet of cooking herbs : thyme, oregano, savory, enveloped with bay leaves and attached by a small string.

You can buy from O & CO through mail order or from their retail locations.

http://www.oliviersandco.com/FO/

Pre heat oven to 450ºF and roast the bone and meat for an hour or until brown.  Take it out and let it cool off for a few minutes.

Under high heat on the stove, use a big pot (20 liters) & pour ½ cup of olive oil in it.  Cut up all the above vegetables and put it in the pot.  Gently stir it constantly until it begins to caramelize (natural sugar from vegetable turn brown and becomes sweet).  Use ¾ bottle of red wine to deglaze (a process using a liquid to remove cooked-on residue from a pan/pot).  When you can smell the alcohol is no longer in the liquid, pour about 15 liters of water in the pot.  This procedure would add intense flavor to the stock.  When you see the water is boiling, put it beef bones and meat to the liquid and turn heat down to medium low.  Let it simmer for at least six hours under low heat.  Skim all the fat from the surface and use a colander to filter out everything and drain the liquid to another container.  After the stock is completely cool off, transfer it to smaller boxes for storage in freezer. 

For Chicken stock: 

Replace beef with two to three stewing hens (each one should weight about three to four lbs)  and a white win to deglaze and follow the same procedure through out. 

For vegetable stock: 

Just triple the amount vegetable and use a white wine to deglaze.   

Note:  Please feel free not to use any wines to deglaze if you are a religious person or having wine allergy.

Grilled New York Steak or T-Bone Steak (Steak Florentina)

  

 

Rib Eye Steak with Demiglaze

 

I don’t have a recipe for this grilled New York steak.  Instead I am going to talk about the cooking method.  First, I prefer to use Alberta grain fed AAA or USDA prime beef  (If you can find an Italian butcher shop, ask for Florentina steak – the best quality Italina T-Bone steak).  In order to intensify the taste of the beef, you can air dry the beef (whole loin) in a large walk-in cooler for 14 days and trim off the outside dry portion before cooking it.  Trust me, you will feel like a King!!! 

For steak rub, I prefer to use a brand called “Salt and Herbs mix for meat” from Olivers Co.   

http://www.oliviersandco.com/FO/ 

  

I came across this store in Paris near the Picasso Museum.  I bought rubs for both meat and fish.  They carry some of the best olive oils as well.  It enhances the taste of the meat tremendously.  If you don’t have this rub, use Fluer de sel (sea salt) and some fresh ground black peppers. 

For cooking the steak, I prefer to use a cast iron frying pan from Lodge.  http://www.lodgemfg.com/ 

  

You can heat up this pan to a very high temperature in order to sear the steak very quickly, 20 seconds for each side.  The other method is to turn up your  BBQ grill to high to sear your steak.  Please don’t use a ”Teflon” pan for high heat cooking. There has been studies to link “Teflon” to various cancers.   During high heat, the nonstick coating begins to decompose, releasing one or more of 15 different toxins. This is not only true of Teflon pans, but of all brands of nonstick cookware.    Lodge cast iron pan doesn’t cause the same problem under high heat.  If you follow the factory instruction when you buy it new, it’ll become non-stick for life.  So you can use it to grill fish without having the sticking problem. 

Pre-heat your oven to 450º F and place your steak in the oven, medium rare for 7 minutes and 15 minutes for well done.  Take your steak out and let it rest for five minutes before serving. 

Please note: 

The same cooking method can also apply to pork chop, veal chop and fish.  This half grill and half bake method can make the meat very tender.  Try it!!!