Okay, so I am going to try live blogging my Pasture to Plate trip. So far, things have gotten off to a great start. If by great, I mean further revealing that I have a lot of maturing to do.
First off, everyone is really nice. The Kansas Beef folks have rolled out the red carpet and we’re even staying near about the prettiest spot in Wichita, which is not well know for it’s “pretty.”
So, thanks for that.
Also, thanks to the McCurry Bros (and wives and grandchildren.) Your land was beauitful and your knowledge of cattle production was amazing. The amount of science that goes into what you do is pretty astounding.
Which is why I hope that I was able to keep my giggling to a minimum during the conversation on cow artificial insemination and semen extraction in bulls. Those who know me will be proud of my restraint…
More later! Enjoy!
Beef Spice Rubs
So, I’ve been gearing up for the cooking competition (technically I think it’s just a showcase, but I bet there will be judging or others eating…so I call it a competition) which lay ahead (the one I’m being sponsored to compete in by the Missouri Beef Council that I mentioned in an earlier post.) I’ve been doing a lot of cooking with different cuts of beef (mmm…rib eye), but mainly I’ve been thinking.
Amongst the major proteins, red meat, and steak in particular, has one unique property that I have to account for in the competition: it tastes good by itself. You can take a steak, sprinkle it with salt and pepper, let heat do its thing for 2-3 minutes per side plus 6-8 minutes in the oven and you have a masterpiece…and you didn’t have to fuss one second . With a good steak, the best thing you can do is get out of its way.
But This is Still a Competition
I keep seeing the judges’ face (who look a lot like Tom Colicchio in my mind’s eye) as they examine my perfectly cooked steak and giving me the “all you did was add salt and pepper to this steak? Please pack your knives and go” look. No, wait, Padma’s there, too. Which starts Mrs. WellDone yelling at me because I’m spending time with that woman and suddenly, this imagining is getting me into a lot of trouble…
Anyway, until Sunday, my thought was that this competition will live and die on the sides I prepare. Which is why I have been cooking sides. Lots of sides. And maybe a sauce. So I’ve been cooking sauces.
But then it occurs to me…I could choose spice rubs other than salt and pepper. Theywouldn’t need to be as aggressive as the rub I’d put on BBQ or chicken or slow cooked Mexican pork because they would tend to hide the flavor of the steak. But, a little rub might be just the trick.
Here’s three rubs I am seriously considering.
Tea-sty Tuesday: Ginseng Artichoke Teas
There are some teas that make you run–not walk– to the kitchen to get more hot water. There are some teas that make you happy to be awake. And there are some teas that make you say “What the [insert favorite expletive here]…”
Ginseng Artichoke Tea – Making You Say What The…?
So I ran across this particular gem that a coworker brought (or perhaps an ex-coworker left, I’m not really sure…) It was nestled amongst some taro candy and something gelantinous that I’m not entirely sure what was (coconut I think.) To be honest, I don’t really know anything about that the tea, except that no one else was drinking it. So I, of course, had to.
And really, that’s how I get myself into trouble. I’m the Mikey of my generation… I’ll try anything. Sometimes, like my first experience with pig’s salad, everything goes okay. Other times, I end up drinking ginseng artichoke tea.
All I can say is that it was an experience I shan’t soon forget. From the weird way drops of water fell off the teabag into my mug, diffusing in a way that looked a little too much like blood to the taste of fried foot odor, ginseng artichoke tea is not a memory I’ll be able to destroy any time soon.
And with that, we go to the breakdown.
Ginseng Artichoke Tea’s Ingredients
I have no idea. I am assuming ginseng or artificial ginseng flavoring and artichoke or artificial artichoke flavoring. And tea.
Ginseng Artichoke Tea’s Aroma
Not awful, actually. The smell was very savory, but a little sweet, kind of like fried artichokes with a side of mayo. The smell of the ginseng, an odor I associate with awful, was completely masked under the pleasant smell of artichoke.
In fact, the aroma gave me high hopes. They were soon to be dashed.
Ginseng Artichoke Tea’s Taste
Above I described the taste as being akin to fried foot odor. I stand by that.
Ginseng Artichoke Teas’s Effects
Well…let’s see…people laughed at me. Does that count?
All in all, for a tea that is supposed to have ginseng, the overall effect was pretty weak. I got a little bit of a boost, but that could have been from the rush of folk laughing at me.
Ginseng Artichoke Tea Overall
Surprise surprise..1 cup out of 5. I was just not a fan, but nonetheless…enjoy!
Tea-sty Tuesday: Yogi Himalayan Apple Spice
So we’re back. Not sure what happened last week. I looked up one day and it was Wednesday and I hadn’t done a Tea-sty Tuesday post, which is really too bad. The following post is one I’ve been wanting to do for a long time. So, here goes.
Yogi Himalayan Apple Spice Tea
Why have I been wanting to write about Himalayan Apple Spice tea for so long? Well, there are a number of reasons: it’s great taste, it’s wonderful aroma and the fact it’s a gateway tea.
A gateway tea? You ask.
A gateway tea.
See, there are a few unfortunate souls out there who don’t love tea. You may know one. These people believe that tea isn’t good and don’t try to drink at least a cup a day. These are sad, sad individuals who are to be pitied for the teabag-shaped hole in their lives..
But, not all hope is lost. People can learn to love tea, but they’re not going to do it with generic store-brand tea bags you can buy in boxes of 1,000. No, they need something like the slightly apple-y, cardamom-y goodness of Himalayan Apple Spice tea. Once they learn to love its flavor, they will begin to experiment with other forms of tea and soon, they will be hooked.
And with that, we go to the breakdown.
Yogi Himalayan Apple Spice Ingredients
It’s Yogi tea, so the name pretty much says it all. In addition to apple and organic black tea leaf, this tea contains spice in the form of organic cinnamon bark, caradamom, and clove. There’s even some pear thrown in for extra tea goodness. Also, because it’s Yogi, you can be sure that everything is organic and safe and is probably some ancient blend that has additional medicinal benefits.
In other words, feel good drinking Yogi tea. It’s good for you.
Yogi Himalayan Apple Spice Tea’s Aroma
If Heaven smelled of apple pie, this tea would smell like Heaven. Which is an awfully reflexive way of saying that the tea smells really good. In fact, that’s one of the draws that makes it a great gateway tea. Even before the tea touches the lips, the aroma wafts into the nose and promises a sweet and savory experience.
Okay, I’ll stop. But seriously, Yogi has this warm apple smell, like mulled cider. It promises so much that the tea (almost) delivers. I say almost because the tea smells of cider and pie and since I take my tea unsweeted, I am always a little surprised at how un-sweet the tea is. Not that it’s a problem, just something I noticed.
Still, I give the aroma two nostrils up.
Yogi Himalayan Apple Spice’s Taste
I think that if I poured a few packets of Stevia into my tea, Yogi Himalayan Apple Spice tea would taste exactly like mulled cider. But, I am trying to lay off sweetener, so I can taste the tea for itself, which I still like. Himalayan Apple Spice is an interesting mixture of sweet from the apple and pear and savory/bitter from the tea itself. It starts of sweet and slightly spicy (mainly cardamom and cinnamon), but then the tea starts to taste very strongly of the Assam black tea.
In some teas, I would find that transition to be jarring, but there’s just enough of the sweetness from the fruit (and the Stevia in the bag) left over so that the tea’s well…tea taste… is softened. The result is a tea that is just a little fruity and very nice to drink.
Yogi Himalayan Apple Spice Tea’s Effects
People start drinking tea. What more effect do you need to know? (Seriously, I made someone into a tea drinker with this tea.)
Also, the combination of cardamom, cinnamon and clove is, apparently, an Ayurvedic mixture that promotes cleansing of the body. I don’t know about that. I drink Himalayan Apple spice for the flavor.
Yogi Himalayan Apple Spice Tea Overall
So, Himalayan Apple Spice gets… 4.5 cups out of 5. Of all the non-crack teas, it comes as close to perfect as any I’ve had. Plus, it’s way cheaper and I don’t have to order it online.
Really, I can’t recommend it enough. Get some and try it ASAP.
Thanks to psd for the picture.
Enjoy!
Creamed Spinach and Beef Calzones
Before I get started, I want to give you a preview of what’s coming up. In about a month I’ll be driving around Southeastern Kansas with terrific chefs from Missouri and Kansas. It’s all part of a Chef’s Tour to increase knowledge of beef production in the Heartland. (And, of course, to make things nice and strange, I’m being sponosored as a visiting chef by the Missouri Beef Council even though I’m in Kansas. Fun, huh?)
Anyway, the two day event includes a Pasture to Plate Culinary Challenge, where I’ll work with beef producers to prepare an unforgettable beef meal. I plan to own said competition and so I’ve been thinking a lot of beef cooking and will be writing about it a ton. The good news is that in most culinary challenges, there’s only about an hour or so to cook. That really narrows down the range of meats to the steaks, which cook quick.
I can do steak cookery. But what I want to do is blow the judges and competitors away with my sides and how I turn simple steak into something delicious. That’s where this dish came from.
#LetsLunch Asparagus and Artichoke Bisque
This one goes out to @GeoKaren. You’re a true friend and you’re always amazingly supportive. Hope you think this liquid lunch is as delicious as I do.
Anyway, I am (obviously) a little late for my #LetsLunch post today, but better late than never. Maybe you can eat this for a Saturday lunch.
Stash Chai Spice Black Tea: Sweet, Spicy, and Very Dark
Chai is one of those things I always thought I would drink like there’s no tomorrow. I really like Indian food. I really like cinnamon and cardamom. I am even learning to get along with ginger.
Chai on the other hand…yeah, not so much. For some reason, I just couldn’t get behind it unti recently and I think I know why. Dairy…thou art the enemy.
Seriously. I have never taken cream in my coffee. I drink Thai iced teas without the evaporated milk. Still, every chai I have ever drank has tasted (and sometimes had a mouth feel) of pure heavy cream. Not good.
Still, this discovery (and a few bags of Masala tea) have sparked an interest in different chai blends I can make myself and skip the cream entirely. Blends like this Stash Chai Spice Black Tea
Stash Chai Spice Black Tea’s Ingredients
According to the website, Stash Chai Spice Black Tea blends “rich, flavorful Indian black teas and cinnamon, clove, ginger and cardamom.” While those ingredients blend into a fine tasting tea, it’s also nice to know Stash is committed to healthy, 100% natural teas and that they position themselves as a healthy tea line. As I review more Stash teas (as there are several I am interested in), we’ll see how they deliver on the healthy promise.
Stash Chai Spice Black Tea’s Aroma
About like how you would expect a blend of black tea, cinnamon, clove, ginger, and cardamom to smell… a little like a rich, spicy dessert! However, given the strength of those ingredients, the smell isn’t as strong as you might expect. Therefore, it’s pleasant, but not overpowering.
Stash Chai Spice Black Tea’s Taste
It pains me to say it, but Stash did not convert me into a chai tea fan. It was good and I’ll finish the box, but at the same time, it didn’t bring on the fandom
Certainly anyone who likes chai should adore Stash Chai Spice Black Tea mix. It has all the hallmarks of chai flavor including the sharp ginger and clove finish that is heralded by the sweetness of cinnamon and the pungent taste of cardamom. I’ve had chai in Indian restaruants that tasted very similar to Stash Chai Spice Black Tea, it just wasn’t for me.
Stash Chai Spice Black Tea’s Effects
I got a little caffeine buzz going. Other than that…sadly… nothing.
Stash Chai Spice Black Tea Overall
Stash Chai Spice Black Tea is not a repeat purchaser for me, but that certainly doesn’t mean it shouldn’t be for you. I just am not sure I can become a chai fan.
Still, Stash treated its tea with respect and used ingredients I think I can be proud of, so I will definitely be drinking more of it.
However, this tea still rated 2 cups out of five.
Thanks to doegox.
Enjoy!
Bigelow Green Tea with Pomegrante: Drink Your Pomegrante
I had my first pomegrante years ago. It was a pain in the [bleep] to open, it got juice everywhere, and it was sour. I decided that I would be more than happy to never have one again.
Fast forward about 15 years and suddenly, pomegrantes are super fruits and they are everywhere. Of course, they’re still a pain to open and they still lead to staining, but they are less sour or my tastes have changed. Either way, I am actually looking for some ways to get more pomegrantes into my diet again because I like the taste. (And I hear they do lots of good stuff inside me.)
One way is this tea.
Bigelow Green Tea with Pomegrante’s Ingredients
Yeah, I don’t know what to think. According to Bigelow’s package, the tea is flavored with “natural pomegrante flavors with other natural flavors (soy lectithin).” Hrmm…
So what does that mean? Well, I find it telling in the description that there’s no talk of pomegrante’s antioxidants in its health benefits. Just the flavor of the tea. Then again, I’m not entirely sure how else you flavor something with pomegrantes naturally except with pomegrante. So, I’m guessing pomegrante is in there.
So, ultimately, I’m not standing up and cheering about what I am drinking like I do when I drink Yogi tea. On the other hand, I’m not really worried like I am when the tea has like 10 ingredients and the list is written in kanji…
Bigelow Green Tea with Pomegrante’s Aroma
Very nice. Very, very nice in fact. I really like the sweet smell of pomegrante that wafts up from the tea, even after it has cooled down. The smell is almost as refreshing as the flavor.
Bigelow Green Tea with Pomegrante’s Taste
If you like pomegrante, you will like Bigelow Green Tea with Pomegrante. And if you don’t like pomegrante, you might still like the taste of Bigelow Green Tea with Pomegrante.
I like the tea because it is sweet. Not sugary, but the green tea is mild and the “natural pomegrante (and other) flavors” really give this tea just enough oomph to wake up the sweet taste buds in my mouth and let me enjoy this tea on a couple of levels.
Really, the folks at Bigelow did a good thing by mixing pomegrante with green tea. The green tea is mild enough that the pomegrante flavor is the star, however, it wasn’t like drinking pomegrante juice because the green tea had just the enough impact so that you knew it was there.
Bigelow Green Tea with Pomegrante’s Effects
I am told that green tea is full of antioxidants. I am sure this is true. It’s hard for me to tell.
Still, there wasn’t a clear effect other than the 25-50 mg of caffeine. Which was nice, don’t get me wrong!
Bigelow Green Tea with Pomegrante Overall
Bigelow Green Tea with Pomegrante is good tea. I enjoy drinking it even though I wish it was a little more Organically-minded like some of the other teas I have reviewed. Plus, I wish I knew why the lecithin was there.
Oh well, 3.5 cups out of five.
Thanks youngthousands to for the pic.
Enjoy!
How to Get Over a Wine Hangover
So, the Drink Local Wine – Missouri conference has been over for a while now and I’ve been giving a lot of thought to my response. At the very least, I want to cover the highs and lows of the conference, the spits and the swallows (is that a thing?) and the laughts and the tears, but I did want some time to gain perspective. I wanted to make sure that my thoughts about Missouri wine were well thought out and not simply riding the emotion of great food, great wine, and good times.
However, before that, I submit the following Public Service Annoucement.
Tips for Getting Over a Wine Hangover
May the record reflect that at a wine conference, there is a lot wine. In fact, it’s about as hard as anything I’ve ever done to keep a wine glass empty for more than a few seconds. Believe me, I tried.
Also, for the record let me say that I’ve had beer hangovers, tequilla hangovers, whiskey hangovers, and now wine hangovers. That wine hangover was over and above, far and away, the worst hangover I’ve ever had. Bar none. Hands down. Certainly, that first night at the conference was far from the drunkest I’ve ever been, but the hangover was bad. I’m guessing it was the sulfites.
Here’s how to get those nasty things out of your system:
1. Drink lots of water before you go to bed. This makes sense for a hangover of any variety, but in a wine hangover, the water will help flush the system. That’s a good thing.
2. Take a shower when you get up. Standing under the hot water and letting it work out some of the knots in my shoulder made me feel better, and as the muscles unknotted, it made sure all the junk in my system was flowing as freely as possible. (That is a thing…massage therapists have their clients drink water all the time because knots trap bad bodily chemicals.)
3. Avoid orange juice. When I have a beer hangover, all I want is OJ. It’s liquid + vitamins, which is the double whammy of hangover recovery. Maybe it’s the sulfites again or the sulfites + the citric acid, but my tummy wasn’t having any. Ice water was the rule of the day for the first hour. Once I felt a little hydrated, I was able to move to OJ.
4. Bagel. Plain. Putting something easy to digest (processed carbs) into my stomach helped calm it and allow me to drink OJ faster.
5. Sit. Inactivity kept the head from moving quickly. No head movement = less headache.
6. Ibuprofen. As soon as I took it, my eyes stopped pulsing in time with the speakers. That was good.
Eventually, I came around and was my old sweet self again…right in time for lunch. Yay. More easy-to-digest food and orange juice.
So, I highly recommend my six step system. And if that doesn’t work, go to a wine tasting where you have to consume like 42 wines in 4 hours. There’s nothing a hangover loves more than alcohol!
Thanks to pasukaru76 for the picture.
Enjoy!
Sriracha Steak with Citrus Vinaigrette and Cheesy Croutons
Yesterday, I was given the opportunity to give a short presentation on organic foods and to do a cooking demo at MRIGlobal. I had a great time and I hope everyone who came did, too.
Anyway, this is the full recipe for the salad I prepared.
This is an easy salad to make and it’s a leftover magnet. Throw together any veggies you have laying around the fridge, sauté some meat, bake the croutons, dress, and serve!
The recipe for this salad has been broken into its component pieces: the croutons, the steak, the dressing, and the salad itself.
Sriracha Steak
Making sriracha steak is so very easy, but tastes so very good. Just a little sauce adds a tremendous flavor to the steak, but be careful not to stand too close to the skillet while it’s cooking. Sriracha sauce is hot and odoriferous.
Ingredients
- 1 ribeye or sirloin steak (1/2 inch thick)
- Salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon sriracha
Directions
Take the steaks out of the refrigerator and let them come to room temperature. Sprinkle them with salt and pepper as they are warming.
Preheat the oven to 350.
In a skillet over medium-high heat, add the olive oil and let it get very hot. Gently lay the steak in the skillet and spread the sriracha over the meat. Cook 3 minutes, then flip and cook the meat another 3 minutes. Finish in the oven for 6 minutes.
Cut into slices and serve.
Cheesy Croutons
The croutons take a little while to make, but it’s mostly just baking time. All you have to do is slice the bread and, basically, the oven does the rest.
Ingredients
- 1 loaf of French bread, preferably day old
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 cup shredded Mozzarella cheese
- 1/2 cup Gruyere cheese
Directions
Preheat the oven to 350.
Cut the loaf of French bread into roughly 1 inch squares. Place them in a plastic bag with olive oil and garlic powder. Shake to coat.
Lay the sliced bread flat on a cookie sheet 1 layer thick. Bake the French bread for 20 minutes, then cover with both types of cheese, and cook until the cheese is melted.
Citrus Vinaigrette
This simple dressing is just a template. Start with the basics: vinegar, sugar, olive oil, and lemon juice and then feel free to explore with whatever flavors you love.
Ingredients
- 1 tablespoon sugar
- 4 tablespoons rice wine vinegar
- Juice of 1 lemon
- 1/4 cup good quality olive oil
Directions
Mix the sugar, rice wine vinegar, and lemon juice in a bowl.
Slowly whisk in the olive oil until it has reached your preferred consistency. Shake again before serving.
Salad
Romaine hearts are the engine that makes this salad go. They are slightly sweet and hold the citrus dressing very well. Add the Romaine to a mix of carrots, pepperdew (aka sweet) peppers, and red onion.
Ingredients
- 2 carrots, sliced then
- 2 pepperdews, sliced
- 1 Romaine heart, sliced
- 1 Red onion, sliced
Directions
Toss the ingredients of the salad with the dressing. Rest the croutons and meat on top. Serve and enjoy!
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