Friday, August 20, 2010

Quality Steak Cuts


The filet mignon is cut from the tenderloin. The filet mignon is the most tender cut and the most expensive. It is circular shape and is not marbled. It is usually 1 1/4" to 1 1/2" in thickness. I also think it is a horrible waste to buy a filet mignon and grill it past medium. With the lack of marbling anything past medium will start to get dry. Ideally I like this medium rare or medium


T-bone steaks is cut from both the short loin section of the cow. With a T-bone you get a full Ny Strip and small portion of Tenderloin. They are separated by a T-shaped bone. I suggest grilling this no more than medium well. Ideally I like to cook this to medium.


Here is the deal on the Porterhouse, it is two steaks in one.
Like the T-bone it is cut from the short loin section of the cow and it has a T shaped bone. It also has a full strip steak on one side but it has a FULL tenderloin steak on the other end. This is a steak for the heartiest of appetites. I suggest grilling this no more than medium well. Ideally I like to cook this to medium.


The Strip steak is cut from the short loin of a cow. This cut of steak is close to the tenderloin portion. This is among the most popular steaks at both the steakhouse and meat counters. It is a tender steak and easy to cook. The Strip Steak is referred to as the top loin steak, New York Strip or Kansas City Strip. Medium to Medium Well is a nice range to cook these to. It has a light marbling so you can can it to Medium Well if you wish.


The Ribeye is cut from the rib section of the cow. It is available with and without the bone. When it has a bone it is referred to as the Bone In Ribeye. This is my favorite steak! It has a heavy marble, which gives it tons of flavor. I like to cook it medium rare to medium well. Now I think it should be illegal to cook a steak to well done, but if you insist, this would be a good steak for it, due to the marbling.


The top sirloin steak is cut from beneath the tenderloin section. The top sirloin has similar attributes to the beef tenderloin. Both are tender cuts of meat. Top sirloin steaks are boneless and have a fair amount of marbling. The Sirloin is the least expensive of the quality steak cuts, but still a very good steak. I like to grill it to medium.


How Hot Is That Pepper?

How Hot Is That Pepper?

The Scoville scale is the measurement of the spicy heat of a pepper, due to its capsaicin content. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin. The number of Scoville heat units tells how much capsaicin.

The scales namesakeis American chemist Wilbur Scoville who invented it in 1912


Caribbean Red Habanero,
Red Savina Habanero 225,000 - 577,000
Scotch Bonnet Habanero 200,000 - 325,000
Habanero 100,000 - 325,000
Thai Dragon, Jamaica Gold, Santake', Jamaica Red 75,000 - 150,000
Pico de Pajaro, Chile Piquin, Charleston Hot 70,000 - 100,000
Chipotle, Diablo Grande', China Express 60,000 - 100,000
Ring of Fire, Golden Cayenne 70,000 - 85,000
White Fire, Chiltepin, Tepin 40,000 - 70,000
Cayenne, Chile Grande' 35,000 - 55,000
Tabasco, Aji Amarillo 30,000 - 50,000
Super Cayenne, Super Cayenne II, Tears of Fire Hybrid, Varingata 25,000 - 55,000
Super Chili Hybrid, Cayenne Large Red-(Thick), Cayenne Long Slim 20,000 - 40,000
Chile de Arbol, Japones 15,000 - 30,000
Serrano 10,000 - 25,000
Yellow Wax/Hungarian Wax, Puya 5,000 - 15,000
Kung Pao Hybrid, Costeno Rojo 7,000 - 12,000
Louisiana Hot, Biker Billy Jalapeno, Pasilla de Oaxaca 4,000 - 10,000
Pretty Purple Pepper, Giant Thai Hot, Mitla, Jalapa, Hybrid #7, Grande', Pecos F-1, Tula F1 4,000 - 8,000
Jalapeno, Chilcostle 3,500 - 5,000
Miasol, Saber Hybrid, Anaheim TMR-23, Onza Rojo, Ole' Pup, Volcano, Cherry Bomb, Inferno, Serrano Tampinqueno, Red Cherry, Huasteco 2,500 - 5,000
Garden Salsa Hybrid, Jalapa Hybrid, Guajillo, Mesilla, Serrano Chili-(Mild), Hungarian Heat, Garden Salsa F-1, MexiBell Imp. 2,000 - 4,500
Sandia', Cascabel 1500 - 2500
Ancho, Poblano, Crimson Hot, Poinsettia, Cascabel 1250 - 2500
Tam Mild Jalapeno, Szentesi Semi-Hot, Chihuacle Negro, Costeno Amarillo 1,250 - 2,000
Pasilla, Espanola, Prairie Fire, Ancho Gigantia 1,000 - 1,500
NuMex Big Jim, Floral Gem 1,000 - 1,400
Mulato Isleno, Negro/Pasilla, NuMex Joe E. Parker 900 - 1,500
Anaheim, New Mexico, Aji Mirasol, NuMex Twilight, Ancho Vila, Romanian Hot Hybrid 800 - 1,400
Aji Panca, NuMex Sunburst, NuMex Sunglow, Ancho Ranchero, Jalepe' Mild Hybrid 500 - 1000
Cowhorn 350 - 500
Senorita Jalapeno, False Alarm Hybrid, Salsa Delight, Marbles 250 - 500
Delicias, Trinadad 200 - 500
Cherry Pepper, Mexi-Bells 100 - 500
Pasilla Bajio, Anaheim-(Mild) 100 - 250
Mild Bell Pepper, Sweet Banana, Pimento 0

Saturday, August 7, 2010

Chicken and Rice with Mango Salsa

Chicken and Rice with Mango Salsa

Marinate your chicken breast in balsamic vinegar dressing
Then grill.

Cook your rice according to instructions on the package

Make Mango Salsa according to recipe below

Make a bed of rice on your plate
Lay a piece of grilled chicken on top of the rice
Then top with a heart serving of Mango Salsa

This is great on a hot day like today

2 - Mango's peeled & diced
2/3 cup of diced red pepper
2 - Tablespoons fresh cilantro diced
1/3 cup of minced red onion
1 - avocado peeled and diced
2 - Tablespoons of white vinegar
1 - Tablespoon of sugar
1/2 teaspoon of salt (I prefer coarse sea salt)
1 - teaspoon pepper ( I prefer restaurant grind pepper)
1 - Tablespoon of Olive Oil

Combine all ingredients in a large bowl and fold gently - then Chill