Category: TOPICS & CATEGORIES

Spinach Bread Casserole

  1. Chop an onion and saute in 2 TBL butter – 3-5 minutes
  2. Add sour dough pieces into a lightly greased casserole
  3. Add 1/2 C spinach (cooked and chopped)
  4. Top with 1/2 C grated cheddar and 1/4 C Gruyere
  5. Top with onions
  6. Optional:  Add crumbled bacon
  7. Combine egg mixture
    1. 4 eggs
    2. 1-1/2 C milk
    3. 1/2 C cream
    4. 1 tsp Dijon mustard
    5. 1/2 tsp CinnaSugar
    6. 1 TBL sugar
    7. 1/2 tsp salt
    8. 1 sprig thyme
    9. 1/2 tsp vanilla
    10. 1 tsp brandy
  8. Dump eggs over top of casserole
  9. Sprinkle with another 1/4 C Gruyere
  10. Cover with foil
  11. Cook now or refrigerate overnight
  12. If you are cooking from a cold dish, let it come up to room temperature for a half hour before putting it into a hot oven.
  13. Bake 30 minutes covered
  14. Uncover and bake an additional 3o minutes

Sour Orange Glaze

This is great of on top of pork chops, pulled pork, or even chicken

  • Put 2 C of sour orange juice (no seeds or pulp) onto medium heat
  • Bring to a boil, then simmer until it starts to reduce and thicken
  • Add 1/2 C honey and continue to reduce until it is the consistency of thick pancake syrup
  • Serve over your meat while still hot

Alton’s Biscuit Competition

Ma Mae taught Alton how to make biscuits.  She died in November 2001, and as Alton has done, this recipe summary is dedicated to her.

 

Ma Mae’s Biscuits Alton Brown’s Biscuits
    • Self Rising Flour – 2 C± sifted
    • 2 oz shortening or lard
    • buttermilk

Use soft winter wheat
Work in the fat thoroughly
Mix it quick, and don’t knead.
    • AP Flour – 340 gm (12 oz)
    • 1/4 tsp Baking Soda
    • 20 gm (4 tsp) Baking Powder
    • 3/4 tsp salt
    • 60 gm leaf lard (for flakiness)
    • 30 gm (1 oz) butter (browning)
    • 1 C lowfat buttermilk
Grandpa’s extras:  1/2 tsp Granulated garlic, 1/4 tsp ground chipotle chile, 1/4 C sugar, 1/4 C Masect – increase liquid by 1/4 C

    1. Measure ingredients and set aside so they are ready
    2. Cut the fats into the flour mix
    3. Add liquid to create a wet sticky dough – Mix, don’t knead
    4. Mix initially with a spoon, then switch to a wide rubber spatula and fold together
    5. On a floured surface, form gently into a flattened square ball, then fold over and over about 8 times
    6. Pat flat, don’t roll flat, then cut with biscuit cutter.  Push down and all the way through without twisting.  After through, twist to remove
    7. After cutting, biscuits can be frozen and baked without thawing
    8. Rub steel baking sheet with Crisco
    9. Put onto sheet with sides just barely touching
    10. Put a small indent in the center of each one.  This will help them rise evenly
    11. Alton cooks at 450º – Ma Mae cooks at 475º
    12. Bake 10 minutes; rotate; then cook another 10 minutes
    13. Leftover biscuits, split open and put in toaster oven

Bialetti Moka Coffee Maker

I purchased the 12 cup Bialetti because I make coffee for the week.  I created time instructions that have been helpful to me.  Adjust the following timings for your maker and your stovetop.

  1. Put 1/4 C of medium grind coffee in your filtered funnel.  I  set the funnel in a tumbler and it holds it properly.
    • DO NOT pack it down. 
    • Add a pinch of salt, then if you are using moringa, or any other flavoring, please a pinch between two FULL and level 1/4 cup scoops.
  2. Add another 1/4 C on top of the additives
  3. Put 3 C of filtered water into the microwave for 4 minutes on high.    (Next:  Burner)
  4. Preheat your small electric burner on 4-5.
    • If it exceeds 400º turn it down to 2 until it is closer time to use it.
    • If you are using gas, use a low to medium flame.  Any higher and you will melt the handle.
  5. Pour the hot water into the bottom reservoir then place the filled funnel into the mouth of the bottom reservoir.  It will be hot, so use a cloth – screw the top onto the bottom; snugging, but not overtightening.
  6. Place the pot on your stovetop burner and set to 4-5.  Set timer for 8 minutes.  (Next:  Ice bath)
  7. Meanwhile, fill a flat bottomed mixing bowl with 2 inches of water and put in 8 ice cubes to lower the temperature even further.  This is to place the pot in since it will be hot from the burner as soon as the water has gone.  If you are too late on Step EIGHT do not use the ice bath!
  8. You will start smelling the coffee at about 7 minutes, then you will start to see a lot of steam come out of the spout.    (Next:  Listen) AT THIS POINT DO NOT LEAVE.
  9. Listen carefully.  AS SOON AS the burbling changes to a higher pitch  (3-4 more minutes) start to watch it VERY closely.  As soon as the pot sounds start to diminish or the steam starts to subside, remove the entire thing from the stovetop and put it into your cold water for 3 minutes.
    • IMPORTANT NOTE:  If it goes completely dry, it may be too late.  It will start to get very hot if you put it into the ice water, it will most likely crack the container.  Let it cool naturally before unscrewing it.
  10. Assuming Step 8 went well; as soon as it is cool enough to unscrew, your coffee is ready to be consumed.  Unscrew the top containing the coffee, and place on a paper towel. 
  11. Let the bottom filtered section cool before emptying and cleaning.
  12. What I plan to do is let it cool, decant into plastic bottles, then store it in the fridge to use as Instant Coffee concentrate.  With that in mind:   Pour in a glass container to cool.  This will make four full mug servings for me, so I like to add cream and sugar so that all I have to do is add water.
  13. OPTIONAL:  Next, I make my coffee that I will drink that morning.  Return to Step TWO (using existing wet grounds) and go all the way through to Step 9.  Pour into your mug, flavor and enjoy.  Store your two water bottles containing coffee concentrate in the refrigerator for up to a week.

When ready to make your “instant coffee”  fill 1 coffee mug with 1/3 coffee and 2/3  water.  Heat in the microwave for 2 minutes.  Add sugar and cream as desired.

Oysters Rockefeller

  • Put a skillet on a pan over medium-low
  • Melt 6 TBL butter
  • Add 3/4 C onion – chopped
  • 3/4 C celery finely – chopped
  • 1/2 tsp salt
    • Sweat vegetables for about 5 minutes
  • Add 1 TBL garlic (4 cloves) and let cook another 3 minutes
  • Add 1 can artichoke hearts – drained and chopped
  • Add 1 C panko bread crumbs
  • 2 tsp lemon zest
  • 1/2 tsp black pepper – freshly ground
  • 1 tsp dried oregano
  • Pinch of salt
    • Stir until bread crumbs absorb moisture
    • Spread salt on a sheet pan to stabilize oysters
    • Put 2 dozen oysters on the salt so that nothing spills
    • Put some of your mixture on top of the oysters
    • Bake for 425º for 10 minutes

 

 

 

Tuna Noodle Casserole

  1. Prepare 2 C wide egg noodles, drain and set aside
  2. Preheat oven to 400º
  3. Lightly grease an 8×8 casserole dish
    –
  4. Heat 1 TBL butter in a pan – add 1 TBL EVOO
  5. Add
    • 1/2 C onion chopped,
    • 1 stalk chopped celery
  6. Cook until onion begins to become translucent
  7. Add a splash of sherry to deglaze
  8. Add
    • 2 TBL flour
    • 1 C whole milk,
    • 1/4 C frozen peas
    • 1 can mushroom soup
    • salt and pepper
  9. Thicken for about 4 minutes
  10. Add
    • 1 can tuna in water (drained)
    • chopped red bell pepper,
    • green chiles
    • 1/2 C shredded cheddar cheese
    • Cooked egg noodles
  11. Mix all and put into baking dish
  12. Prepare topping.  Combine the following
    • minced parsley
    • 1/4 C Panko bread crumbs
    • 2 TBL melted butter
    • 1/4 C grated Parmesan cheese
  13. Sprinkle topping mixture on top of tuna
  14. Bake 400º for 15-20 minutes

 

Pork Rolls

    • PREPARE GLAZE
  2. Mix glaze to be used
    • 2 TBL soy sauce
    • 2 TBL rice wine
    • 2 TBL hoisin sauce
    • 1 2 tsp toasted sesame seed oil
    • 1/2 tsp 5 spice powder
    • grated ginger (powder if you have to)
    • 2 smashed cloves of garlic
    • 1 tsp corn starch
  3. Whisk and set aside
    • PREPARE MEAT FILLING
  4. Cut 1 LB pork shoulder into 1/2 inch cubes
  5. Brown pork in a large skillet
  6. Add glaze and toss to coat
  7. Cook until thickened, then set aside
    • PREPARE THE DOUGH
  8. Proof yeast if using Dry Active Yeast.  If using Rapid Rise Yeast, just put all ingredients into a mixing bowl
    • 2 tsp yeast
    • 2 TBL granulated sugar
    • 3 TBL milk (warm)
    • 1/2 C cake flour
    • 1 C AP flour
    • 1/2 tsp salt
    • 1 egg
    • 1 TBL canola oil
  9. Mix ingredients and let rise for 40 minutes
  10. Separate dough into slightly larger than golf-ball sized pieces
  11. Flatten dough into 5 inch circles about 1/4 inch thick
  12. Fill with meat, and pinch shut
  13. Place on baking sheet, and let rise 1 hour
  14. PREPARE TOPPING
    • 1/3 C flour
    • 1/3 C powdered sugar
    • 1/4 tsp baking powder
    • scant salt
  15. Mix dry ingredients with 3 TBL butter and 1 egg
  16. Pipe onto rolls
  17. Bake seam side down at 350º for 20 minutes

Mustard from Scratch

Mustard Seed of your Choice

  • White (actually Yellow) small and mild
  • Black – very rare
  • Brown – smaller and more pungent – sinus searing

Soak in liquid of your choice

  • 1/4 C mustard seeds
  • 1/4 C cider or rice vinegar (alt: white balsamic)
  • 1/4 C water
  • 1 TBL sugar
  • 1/2 tsp salt
  • – Let rest 24-48 hours
  • Grind into a paste
  • Shelf stable about one months or refrigerate for up to 3 months

Dijon Mustard

  • Verjuice (juice made from unripe grapes)

Yellow Mustard

White mustard, turmeric,

English Mustard

White mustard, little bit of brown mustard

Dried / Powdered Mustard

Good for cooking as you don’t have to adjust the moisture

 

Peach and Papaya Salad

Ingredients

  • DRESSING
    • 1/2  C Papaya – chopped
    • 1 TBL White balsamic vinegar
    • 1 TBL Sugar
    • 1 TBL Olive oil – drizzled to emulsify
  • Granola
  • 1 TBL flax seed
  • 1 TBL Sesame seeds
  • 1/2 C ripped Arugula
  • 1/2 C ripped Romaine
  • 1/2 C Sorrel
  • 1 C Papaya (diced)
  • 1 Peach (cut into wedges)
  • a few Cherry tomatoes
  • 2-6 black olives

PREPARE THE DRESSING

  • 1.Make a puree of the papaya .
  • 2.Add White Balsamic Vinegar to the puree.
  • 3.Adjust the acidity by adding the sugar.
  • 4.Blitz in a blender at slow speed along with olive oil till an emulsion is formed.
  • 5.Set aside in a refrigerator.SALAD ASSEMBLY
  • 1.In a bowl, add the leaves and add a tbsp. of the dressing.
    Toss to mix well and put on the base of the serving dish.
  • 2.Combine the rest of the ingredients with 2 Tbsp of dressing and place on top of the leaves.
  • 3.Break the granola into little pieces and put on top of the salad.

Lunch Hash

  1. Prepare Marinade :: 1 TBL Grandpa’s Thunder Powder, 1 TBL lime juice, 1 TBL mustard, and 2 TBL EVOO – Whisk while drizzling EVOO to emulsify the oil.
  2. Cut 1 LB skirt steak against the grain in about 1/2 inch strips
  3. Marinate for 20-40 minutes while you prepare other ingredients
  4. Prepare Pan One :: Mince onion and saute in 1/2 tsp EVOO – Add minced garlic and 1/4 C cooked bell peppers – Mash it all together
  5. Prepare Pan Two :: Cut corn off the cob and saute similar sizes of squash and pinto beans – about 1 C each – Add the canned beans at the very end with 1/2 tsp Thunder Powder
  6. Remove meat to a paper towel to drain a bit
  7. Put Pan One rough puree onto a plate as a base
  8. Wipe out Pan One and melt 1 TBL butter and 1 TBL EVOO
  9. While butter begins to melt, add Pan Two corn mixture on top of puree
  10. When butter has melted, put met into hot Pan One and toss just until most of it has browned – about 3 minutes
  11. Put meat on top of corn mixture
  12. Heat a tortilla in Pan One – sopping up any residual juices – then fold and serve with the meat

 

Grandpa’s Not Quite Impossible Burger

This is enough to make four patties.

  1. Boil a pan of salted water (will be used in two places)
  2. Put 3 TBL Bulgar wheat into a coffee cup, and cover with water (plus 1 inch)
  3. Put 3 TBL brown or orange lentils into the pan of boiling water and let simmer for 25 minutes (They will be mushy and overcooked a bit, but that is what you want)
  4. Grate 1/4 C onion and 1/2 stalk of celery
  5. Soften in a skillet with 1 TBL EVOO
  6. Add 2 cloves chopped garlic and cook two minutes, then set all aside
  7. Add 1 TBL EVOO and 1 TBL butter to the empty pan
  8. Add 1 C pieced Shitake mushrooms and saute till well done
  9. If you have left-over rice, add 2 TBL of your rice (preferably brown)
  10. To a food processor, add the mushrooms, drained lentils and Bulgar wheat, onion mixture and 4-5 crushed cashews – and pulse until somewhat chopped
  11. OPTIONAL:  Prepare your mayonnaise :: Beat 1 egg yolk with 1 TBL of water and 1 TBL dry instant milk :: drizzle in 3 TBL safflower oil or EVOO, whisking continually OR you can use Kraft Miracle Whip
  12. Add 6 TBL (or 1/4 C plus 2 TBL) (or 3/8 C) Miracle Whip  or your scratch mayonnaise
  13. OPTIONAL:  Add a bit of garlic powder and/or a few drops of liquid smoke
  14. Add 1/4 C Panko bread crumbs and 1/4 C raw oatmeal and pulse until well mixed
  15. Divide “meat” into four sections and make patties :: You can use a large jar lid lined with plastic wrap to help form perfect patties or large muffin rings
  16. Brush the top with melted butter, then turn out onto a large plate in a single layer
  17. Brush the other side with melted butter
  18. Refrigerate until ready to cook
  19. Cook just as you would a hamburger

Another recipe from 1998 in my collection that I found.

  • 3/4 C mashed potatoes
  • 3/4 C cooked pinto beans
  • 2 TBL AP flour
  • Old Bay Seasoning
  • Add butter if necessary for texture
    • Form and fry

Shish Kabob

Generally speaking, use sirloin steak and cut in 1 1/2 inch cubes.

  1. Cut the meat, and set on a paper towel to air dry while you prepare the marinade
  2. Mix 3 crushed garlic cloves, 2 TBL Grandpa’s Thunder Powder, and 1/3 C red wine vinegar.
    ALT:  1 tsp paprika, 1/2 tsp cumin and salt, and 1/4 tsp black pepper and turmeric
  3. Slowly drizzle 1/2 C EVOO into the wine mixture whisking continually so that oil emulsifies.
  4. Put meat and oil mixture into a zip lock bag and refrigerate for 2-4 hours
  5. Skewer the meat using metal skewers, putting about 4-5 on a blade.  The skewer should go through the cube of meat ACROSS the grain.  The meat can be set aside for now.  Put smaller pieces together because they will cook at nearly the same speed.
  6. Prepare the pineapple :: Cut off the top and bottom and then quarter the pineapple.  Halve the quarters and then trim off the hard center.
  7. Skewer the pineapple onto a skewer lengthwise
  8. Skewer pearl onions and mushrooms on a skewer – alternating.  Both through the bottom of the stem.  Three each on a skewer.
  9. Cut peppers into three quarter inch by about 3-4 inches.  Skewer peppers twice – bending pepper (but not breaking) so that the skewer will pierce the pepper on both ends.  2-3 peppers on each skewer.
  10. If skewering potatoes or squash, soak the 1 inch cubes for 30 minutes prior to stabbing with the skewer.

Note:  For two people, you should use six skewers.  For four people, you will need twelve skewers.  You can use bamboo skewers if you do not have that many metal ones.  Be sure to soak the bamboo for an hour before grilling, or they may burn.  Be careful to not get bamboo splinters.  They are simply awful.

  1. Put the potatoes on first, followed by the pineapple.
  2. Next put on the onion/mushroom skewers
  3. Finally put on the pepper skewers and the meat

Serve with pita bread or cous cous

If you have a thin drill bit, you can use that to “drill” holes in things like potatoes or carrots that could split when you skewer them.

A Very Basic Pickle Overview

There are two types of pickles.  Fermented and Infused.

Fermented refers to things like Kimchi, Kosher Dill Pickles and Sauerkraut.  It depends on the action of bacteria to create lactic acid.

Infused pickles depend on adding an acid to the pickling liquid.

CLICK HERE FOR PICKLE COLLECTION INDEX

The basic ingredients are vinegar, sugar, salt.  The amounts and flavoring ingredients vary depending on they type of pickle you are making.

I prefer apple cider vinegar

  • Heat to simmer and pour over items to be pickled
  • Double ingredients if necessary.
  • Cucumbers should be firm, green, still have a bit of the stem and not much yellow
INGREDIENT SWEET PICKLES SOUR PICKLES DILL PICKLES
cucumber or other vegetable 5 5 10
water 1 C 1 C to cover
apple cider vinegar 1 C 1 C none
rice wine vinegar none 1/2 C none
Vidalia onion sliced thin 1/2 1/2 none
sugar 1 1/2 C 1/2 C none
pickling salt * pinch 2-3 TBL 5-6 oz
whole yellow mustard seed 1/2 tsp 1 tsp none
turmeric, celery seed, pickling spice 1/2 tsp each 1 tsp none
garlic – crushed none 4 cloves 2 cloves
dill none none 1 tp
dill fronds none none 1 bunch
crushed red pepper none none 1 TBL
black pepper none none 1 TBL

* Although pickling salt is chemically identical to Kosher salt, pickling salt is much finer than Kosher salt.  It will dissolve readily in warm water, while Kosher salt will generally require a higher heat.  Also pickling salt is denser, so 1 tsp pickling salt is about the same as 1 1/2 tsp Kosher salt.  For larger amounts, 6 TBL Kosher salt is the same as 4 TBL pickling salt.

STEP BY STEP for sweet and sour pickles

  1. Collect vegetables that you want to pickle.
  2. Cut veggies into similarly sized pieces
  3. Bring to simmer over medium heat :: water, sugar, and vinegar
  4. Rinse veggies very well with massive amounts of water
  5. Place in canning jar
  6. Cover with hot vinegar mixture.
  7. Let set overnight on the kitchen counter.  Move to refrigerator next day.
  8. If whole, let cure for five days.  Slices or chips will be ready in just one full day.
  9. Keep in fridge for up to 2-3 months.  Can if you want them to last until next growing season.

STEP BY STEP for kosher dill pickles

  1. Dissolve salt in water, then mix in other dry spices
  2. Stack pickles up on end in a crock
  3. Top with water mixture until they start to float – then add another 1-2 C water
  4. Place a couple clean stones on top to keep them submerged
  5. Cover loosely, and let rest on counter at 68-72º (max75º) for 72 hours
  6. After three days, skim off scum and any white fuzz or material that may appear.  Add water if necessary to keep them submerged.
  7. Wipe off rim, clean cover, and then replace.
  8. In 10 days, pickles will be “mostly” done.
  9. Refrigerate for three days, scraping off any scum that appears
    YOU NOW HAVE A POLISH DILL PICKLE
  10. Put into a new clean glass jar and strain all solids, then cover again with the liquid.  After 3-4 weeks you will have KOSHER DILLS
  11. These will keep for about 2 months

 

Tips: Oranges

Three main types

  1. Hamlin – juicing oranges, but lots of seeds
  2. Naval – easy to peel and few seeds
  3. Sour or Seville – high in pectin and good for marmalade

To zest an orange, put your microplane on the table, and draw the orange across the plane, rather than dragging the plane across the orange.

If you need larger pieces or orange zest, use a peeler, then scrape off the pith using a paring knife.

Falafel

INGREDIENTS

  • 1 can chickpeas – drained and rinsed
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 tsp baking powder
  • 2 cloves garlic
  • 2 TBL parsley
  • 4 chopped scallions or chives
  • 1 tsp EVOO
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp salt
  1. Blend all together, then shape into small egg shaped ovals
  2. Fry in 2 C peanut oil at 350º for about 5-7 minutes each
  3. Do not overcrowd pan – about 5 at a time
  4. Spread on a paper towel and sprinkle with salt
  5. Cool before eating

 

Pease Porridge

Read about it here.

Ingredients

  • 1/2 pound whole dried peas (split dried green peas may be substituted)
  • 5 ounces slab bacon, cut in 1/2-inch cubes
  • 1 medium-size carrot, scraped and diced
  • 1 medium-size onion, peeled and chopped
  • 1 small white turnip, peeled and diced
  • 1 tsp dried sage
  • 1 tsp butter
  • 1 tsp oil
  • Salt and freshly ground black pepper to taste
  • 1/4 cup light cream or half-and-half, optional
  • Minced fresh mint or savory for garnish

Step by Step

  1. Rinse peas under running water
  2. Place peas in a bowl and cover with water to a depth of 2 inches above the peas and remove any stones or debris.  Remove “floaters” as well.
  3. Set aside to steep six hours or overnight.
  4. Drain peas and place in a soup kettle.
  5. Add bacon, carrots, onions and turnips and stir to mix well.
  6. Cover with water to a depth of 1 inch above the mixture.
  7. Add sage.
  8. Place over medium-low heat and bring to a boil.
  9. Reduce heat until soup is barely simmering, cover and simmer 2 to 3 hours or until peas lose their shape and start to become creamy.
  10. Add a little boiling water from time to time if necessary.
    You should have a thick soup, but not what we think of today as porridge.
  11. When soup is done, remove bacon chunks.
  12. Saute bacon in butter until brown on all sides.
  13. Add salt and pepper.
  14. Soup may be put through a sieve and 2-3 tsp butter may be added if desired to make it a bit richer.
  15. Serve garnished with the fried bacon chunks, sippets (triangles of thin crustless bread lightly fried in butter or bacon fat) and a little minced mint.

Pearl Tapioca

Ingredients

  • 3 1/2 oz pearl tapioca
  • 1 PT cold water
    Soak overnight on the counter – not in the fridge
  • Put drained tapioca into sauce pan
  • Add 2 1/2 C whole milk (not low fat)
  • Add 1/2 C heavy cream and a pinch of salt
  1. Turn the heat on the absolutely lowest temperature you can possibly attain
  2. Let cook for 2 hours – it should get hot, but not even simmer
  3. Mix 1 egg yolk with 1/3 C sugar
  4. Temper hot liquid into your eggs, then back into the pot
  5. Mix in the zest and juice from one lemon
  6. Cook uncovered for 15 more minutes
  7. Cool on counter for 1 hour and serve warm
  8. If planning to cool, cover surface with plastic and refrigerate

Rib Eye Cap Steak

A note from Grandpa:

This is an expensive cut, so it is worth the extra effort to make it truly special.  It is practically Wagyu quality.  You can butterfly it, and then spread a bit of butter of the surface and roll it up (roulade) and tie it into a tube.  Cut this into disks of 1 1/2 to 2 inches, and cook in the oven at 550º until internal temperature is 125º (about 7-10 minutes)  Remove to a plate and tent with foil for 5-10 minutes.  Drizzle with melted butter infused with garlic, shallot, rosemary, and thyme.

From Snake River Farms

  • Grade: USDA Choice or higher
  • Weight: approx. 18 oz.
  • English cross origin
  • Wet-aged 21+ days for improved flavor and texture
  • Hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed
  • Cost: approx $85 each

This rare cut is considered to be the single most delectable and flavorful steak available. Also known as the ribeye cap, deckle steak, calotte or spinalis dorsi, it is highly prized by top chefs, beef aficionados, and butchers alike. Surprisingly, a cut this spectacular is not universally known by its name, however anyone who has cut that small morsel of cap from a ribeye has realized there’s something special going on. If you look at a ribeye steak, you’ll see the large eye of meat that’s the center of the cut. Surrounding this center is the spinalis dorsi, or cap of ribeye. We carefully remove this from the entire ribeye roll to produce a beautiful cut that has the tenderness of a filet mignon, the rich marbling of a rib steak, and a mouthwatering flavor and texture all its own. The cap of ribeye is hard to find and is only available in limited quantities. Each steak is approximately 18 oz. and serves about 4 people.

“…Hands down, Double R Ranch is the best beef in the country.” ~ Eric Helner, Executive Chef, The Metropolitan Grill, Seattle, WA

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

Preference Description Internal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

FEEDBACK

Best Cut Around

I received a rib cap from SRF as a gift. I seasoned with SPG, cut it in 4″ strips, rolled and tied each strip. I cooked over an open flame on my fire pit, using lump charcoal and oak. After an hour of cooking, I pulled the meat off with an IT of 125 degrees F. It was the most tender and flavorful steak I have ever had. Definitely buying this again.

SUPERB FLAVOR AND TEXTURE

The ribeye cap is my favorite cut of steak for special occasions. This is the fourth time I have ordered this piece. The flavor is superb, it has a very deep “beefy” flavor, and, if prepared correctly, exhibits melt-in-your-mouth tenderness. I cut this huge hunk of meat into two pieces, and cook them separately, one takes less time, as the cut tapers from very thick at one end to thin at the other. I reverse sear this cut, and I believe that is the only way to properly grill this hunk of meat. It ends up moist and tender on the inside, and beautifully charred on the outside.

 

HTML Snippets Powered By : XYZScripts.com