What’s Happening around the A? The Steak Over Challenge, that’s what

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Chef Danny Pinto's entry for the Steakover challenge-photo credit COPYRIGHT 2012 JOHN LEE PICTURES
Chef Danny Pinto’s entry for the Steakover challenge-photo credit COPYRIGHT 2012 JOHN LEE PICTURES

Chef Jeff Schultz's entry for the Steakover Challenge-photo credit-COPYRIGHT 2012 JOHN LEE PICTURESChef Jeff Schultz’s entry for the Steakover Challenge-photo credit-COPYRIGHT 2012 JOHN LEE PICTURES

I do love a good steak and this weekend Walmart is hosting a big steak cook-off .  I love a good firefighter, too so I’ve got the best of both worlds.  Firefighters from two Atlanta firehouses are firing-up the grill to go head-to-head in the Walmart Steak-Over Challenge presented by Kingsford Charcoal, Dr. Pepper and A.1. on Saturday, April 20 from noon – 2 p.m. at the 1550 Scenic Highway N Walmart store parking lot.

It’s Danny Pinto from Station 21 and his “Smokey Steaks with Sweet Onion Marinade” versus Station 11’s Jeff Schultz ( Kenny Hutchinson will represent station 11) and his “Southern Sizzle Steaks.” Both sound delicious and I can’t wait to taste them.

Here are the recipes if you can’t make it out to cast your vote:

Smokey Steaks with Sweet Onion Marinade-Danny Pinto

Makes:                        4 servings

Prep time:       10-15 minutes

Cook time:      10 minutes

YOU’LL NEED

3-4       Walmart Choice rib-eye steaks, about 24-32 ounces total

Chicago steak seasoning, to taste

1          20-ounce bottle Dr. Pepper®

¼         cup of olive oil

2          tablespoons Worcestershire sauce

¾         cup minced onion

 

INSTRUCTIONS

Place the steaks in a shallow dish, and sprinkle with Chicago steak seasoning on both sides.  Mix the Dr. Pepper, olive oil and Worcestershire sauce together, and pour over the steaks, turning to coat both sides with the mixture. Cover the steaks with the minced onions, and marinate for one hour.

 

When ready to cook, prepare a charcoal grill for direct high heat (450-500 degrees F) using Kingsford® Charcoal.

Remove the steak from the marinade and wipe off onions. Season on both sides with more steak seasoning.

Brush the cooking grates clean. Grill the steaks with the lid closed as much as possible, turning once or twice, until cooked to your desired doneness, 6 to 8 minutes for medium rare.  Remove steaks from the grill and let rest for 5 minutes before serving.

Recipe created by The Atlanta Fire Department on behalf of Walmart.

Southern Sizzle Steaks-Jeff Schultz

Makes:                        4 servings

Prep time:       5 minutes

Cook time:      10 minutes

YOU’LL NEED

3-4       Walmart Choice rib-eye steaks, about 24-32 ounces total

McCormick® Montreal® Steak Seasoning, to taste

1          cup Dale’s® Steak Seasoning sauce

½         cup Dr. Pepper®

INSTRUCTIONS

Place the steaks in a shallow dish, and rub with plenty of steak seasoning on both sides. Pour the steak seasoning sauce and the Dr. Pepper over the steaks, turning to coat both sides with the mixture. Cover the steaks and marinate until they come to room temperature, about 30 minutes.

 

When ready to cook, prepare a charcoal grill for direct high heat (450-500 degrees F) using Kingsford® charcoal. Brush the cooking grates clean.

Remove the steak from the marinade. Place on the grates, and grill with the lid closed as much as possible, turning once or twice, until cooked to your desired doneness, 6 to 8 minutes for medium rare. Remove steaks from the grill and let rest for 5 minutes before serving.

Recipe created by The Atlanta Fire Department on behalf of Walmart.

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Dare All and Prevail

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Such a moving video for a great cause. Staplehouse – casual fine dining with a purpose. Here’s a quote from their campaign:

Staplehouse is now the flagship of The Giving Kitchen, a casual fine dining experience with a purpose. A restaurant dedicating all (after tax) proceeds to The Giving Kitchen Initiative, a 501c3 organization dedicated to providing financial assistance to those in the hospitality industry, who find themselves in crisis.  Here’s the link to the video => http://www.indiegogo.com/projects/377351/wdgi

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Beets, because I read somewhere that they’re good for you

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Beets, I'd like to paint a room in my house this color...maybe not the whole room, maybe just a wall....or maybe a dress this color...
Beets. I’d like to paint a room in my house this color…maybe not the whole room, maybe just a wall….or maybe a dress this color…

So, I know you hear reports everyday about this study or that study saying that this thing or that thing  is good for you. I usually don’t pay much attention because often its some nonsense like beer has anti-viral properties, but you would have to drink 30 beers a day to see any benefit. Totally useless for regular folks, this is only meaningful if you are a manufacturer of multi-vitamins and are working on a beer pill to take with your fish oil everyday.

But this morning I read an article about beets and blood pressure that caught my eye.  A promising  small study in which a few people with high blood pressure (but who were not taking medication) were given a cup of beet juice a day had a significant drop in blood pressure ( check out the article here =>   http://huff.to/1192FHY   )  . It takes about 2 beets to get one 8 ounce cup of beet juice.

This hits close to home because as many as 1 in 3 adults has high blood pressure including members of my family.  I was inspired to make a beet recipe for good health…plus beets are yummy.  I’ll post the beet recipe as soon as I’m done.

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Super Fast Shrimp and Broccoli

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Get this delicious Shrimp and Broccoli dinner on the table in less than 25 minutes
Get this delicious Shrimp and Broccoli dinner on the table in less than 25 minutes

Get a delicious dinner on the table FAST! I think I’m wearing my rice cooker out, it didn’t want to start for me this time but I finally coerced it into working.  Start the rice first, then stir fry the rest.

Ingredients for Shrimp and Broccoli Dinner: Broccoli, Soy Sauce, Apricot Preserves, Shrimp and Sausage...the rice cooker is in the back
Ingredients for Shrimp and Broccoli Dinner: Broccoli, Soy Sauce, Apricot Preserves, Shrimp and Sausage…the rice cooker is in the back
1 large skillet with a lid….or use foil to cover

 

2 tablespoons of vegetable oil

1 pound sliced smoked sausage (a spicy one if you like)

1 pound of peeled and deveined shrimp

1 teaspoon finely chopped fresh ginger

4 cups of broccoli florets

1 tablespoon soy sauce

3 tablespoons apricot preserves

1 tablespoon  rice vinegar or apple cider vinegar

2 tablespoons of water if necessary

 

 Heat oil in a medium/hot skillet and sauté sausage.  Add shrimp and cook until it just turns pink. Remove shrimp and sausage from the pan.

Add the finely chopped ginger, broccoli, soy sauce, apricot jam and vinegar stir and cover. Let the broccoli steam for 3-5 minutes.  Add up to 2 tablespoons of water if needed to keep from burning.  Add the shrimp and sausage, stirring to coat with the sauce.

Serve over rice.
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Family Farm VS Factory Farm Chicken Challenge Video, part 3- the Eating

video
fried chicken
To watch part 3 of the Chicken Challenge click here 

So here it is, the final part of my factory farm versus family farm Chicken Challenge, the EATING.   What could be better than that??….NOTHING, that’s what.   I’ve cooked the chicken two ways, I fried the legs wings and thighs and pan roasted the breasts.  In the video I describe the frying and roasting techniques used .

Does the $17 chicken taste better than the $4 chicken? Check out the Video and see

chicken breast, pan roasted chicken, family farm, factory farm
Pan roasted chicken breasts. The chicken breast on the top is from a factory farm, the chicken breast on the bottom is from a family farm
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The Chicken Challenge part 1

video

Click here to watch the video => http://bit.ly/X6HbuS

 

factory farm (left) vs family farm (right)
factory farm (left) vs family farm (right)

Here it is! Watch part 1 of the chicken challenge video.  In this video a take a close look at a chicken from a factory farm purchased from the local grocery store and a chicken from a local family farm purchased at a high end  grocery store.  There are differences in more than just the price.

As you watch the video you will notice there are no giblets included with the chicken from the family farm.  I emailed them about this and what they told me was that their distributors tell them that the customers do not want the giblets.

For Part two  READ MORE>>>

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Thanks for the shout out

recipes

Thanks to Wisebread.com for including my Bacon Project post in their post http://www.wisebread.com/13-foods-you-should-make-yourself  (I’m number 6, YAY!)

Wisebread.com page 1 Wisebread.com page 2

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Vegan Cauliflower Casserole with a Gluten Free Option

gluten free, recipes
"Creamy" non-dairy, Cauliflower Casserole
“Creamy” non-dairy, Cauliflower Casserole

I grew up with two brothers but no sisters.  Through the North Fulton, GA chapter of Mocha Moms I now have about 80 sisters and I am so thankful for them all.  Last night my sisters and I had a wonderful evening of chatting, chocolate and cooking.

Vegan cauliflower casserole with gluten free option

I was honored to have the pleasure of doing a cooking demo for about 30 ladies, but what to cook for such a large group with diverse tastes and dietary needs. This cauliflower gratin relies on vegan “cream cheese” for it’s creamy sauce and nutritional yeast for it’s cheesy taste.  If you need a GLUTEN FREE version of this recipe leave off the panko gratin topping, replace them with potato chips and enjoy.

Cauliflower Casserole for my Sisters

Demetra Overton
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine American
Servings 4 -6 servings

Ingredients
  

  • 3 tablespoons vegetable oil
  • ¾ cup medium chopped onion
  • ¼ cup diced carrot
  • 1 cup red bell chopped pepper
  • ¼ chopped celery
  • 1 clove of garlic chopped
  • 1 tablespoon lemon juice
  • ½ cup water
  • 1 head of cauliflower about 4 cups
  • 4 ounces vegan cream cheese
  • 4 teaspoons of nutritional yeast
  • ¾ cup vegan panko bread crumbs or potato chips
  • Salt

Instructions
 

  • Sauté onions, carrot, red bell pepper and celery in 2 tablespoons of vegetable oil until softened.
  • Add lemon juice, water and cauliflower to the pan.
  • Stir to mix all vegetables together and cover the pan.
  • Steam on low for about 10 minutes or until cauliflower is tender.
  • Stir vegan cream cheese, 2 teaspoons of nutritional yeast and salt to taste into the cauliflower.
  • In a bowl, mix panko crumbs, 2 teaspoons of nutritional yeast, 1 teaspoon salt and 1 tablespoon of vegetable oil and sprinkle on top of cauliflower.
  • Broil for 1 minute or so (watch it closely) until the topping is browned

 
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