• Steak de Burgo
    Beef,  Main Course,  Meals For Two,  Recipes,  Vegetables

    Taking Steak and Potatoes Up a Notch

    Steak de Burgo was created in Des Moines, Iowa around 1939 and can take a steak and potatoes dinner up a notch. Just another name for steak and potatoes, this rich dish is traditionally made with a good cut of beef tenderloin, covered in a creamy mushroom sauce. Because it is so easy and quick to make, I thought it would be a perfect recipe for just two people, but ingredient portions could be increased to serve more. As an accompaniment, my mashed potatoes were made using russets. Yukon Gold would produce a more creamy, buttery textured dish; however, Russets was what I had on hand. Regardless if you use…

  • Restaurants,  Reviews

    Sizzling Steaks at Appalachian Grill

    This photo of Appalachian Grill is courtesy of TripAdvisor Appalachian Grill in Cartersville, Georgia Located just 30 minutes northeast of Dallas, Cartersville can lay claim to one of the most quaint, romantic steak house restaurants in this area. The Appalachian Grill offers all standard cuts of beef (rib-eye, strip, filet, and sirloin) prepared in their own special way, with signature flavor and spices. Also on the menu are various fish and pasta entrees, with a small kids menu available. However, the steaks are what most patrons come for. The rustic, mountainous charm presented in this small, cozy restaurant nestled in downtown Cartersville is an unsuspecting delight in suburbia. The lighting…

  • Pink center steak cut in half
    Beef,  Grill It!,  Main Course,  Recipes

    Top 5 Criteria For The Most Tender Steak

    Carnivores crave a most tender, juicy steak? Steak and potato is probably the most popular comfort food for meat-eating Americans. My husband and I have steak at least once a week, usually on Friday’s after a long work week. Such a simple meal requires very little clean up required. Perfect for a Friday evening at home. Also, cooking steak at home is much, much more economical than dining out for steak. Lastly, you control your steak, therefore, with practice, you can cook your steak exactly like you want it. As I promised to my subscribers, earlier this week; Here are my top 5 criteria (no particular order) for GRILLING the…

  • Beef,  Equipment,  Main Course,  Recipes,  Reviews

    Easy steak rub/marinade

    Last night, we shared a porterhouse steak cooked on the gas grill.  It was amazing.  I came up with a new marinade that was EASY and flavorful. Blot dry your steak with paper towels to allow your rub to adhere. Using our tenderizer, I pressed holes into the steak to allow the marinade to soak in. Liberally sprinkle your rub on the steak, pressing down the herbs to adhere.  I used Dizzy Pigs “Raise the Steaks”   Place steak in a zip lock bag. Wisk together:  3 T. of your rub;   1/4 cup of port wine;   1/4 cup of good extra virgin olive oil; 3 T. of worcestershire sauce;    3 T.…

  • Beef,  Main Course,  Recipes,  Vegetables

    Easy Fajita marinade

    Easy, easy and very delicious marinade for fajitas… Whisk in a large bowl: 1/2 cup each of vegetable oil and fresh lime juice 1/3 cup fresh minced garlic 1/4 cup apple cider vinegar 3 T. Worcestershire sauce 1 T. each of kosher salt, sugar, ground cumin 2 t. each smoked paprika and ground coriander 1 1/2 lb. flank steak, slightly scored 2 red onions, cut into 1/2″ thick slices 1 each red, yellow and green bell peppers, quartered   Pour 1 cup of marinade into a resealable plastic bag with the flank steak. Pour remaining 2/3 cup into a resealable plastic bag with onions and peppers.   REFRIGERATE 8 HOURS!  Throw steak, peppers and onions on grill, discard marinade;  cook till desired tenderness of steak and just till vegetables are slightly charred. Remember to slice the steak on the bias and AGAINST the grain of the meat. Slice vegetables. Serve over warm tortillas.  I made an avocado sauce that is awesome. Will post recipe tomorrow for…