TIP OF THE WEEK
The following tips come from the Food Lab’s Definitive Guide to Grilled Steaks.
1. For better searing, rest your steak uncovered on a rack in the fridge overnight or up to 4 days.
2. Use hardwood coal if you’ve got it (but briquettes will work). Arrange the coals with the heat under half of the grill.
3. Cook your meat gently, then sear at the end.
4. Flip your meat as often as you like.
5. Use a thermometer, but if you don’t have one, poke or cut the steak.
6. Let your meat rest (meat should rest for about a third of the cooking time to prevent moisture loss).
Consider adding shrimp
Here are five simple reasons to celebrate shrimp, from SeaPak:
1. It’s easy — With so many frozen options available, you can pop your favorite meals right into your oven.
2. You are what you eat — Shrimp is made up of several good-for-you nutrients like selenium, calcium, zinc and potassium.
3. Mix and match — It’s impossible to get bored when you’re cooking with shrimp! You can bake it in the oven or seer it on the grill, add it to pasta or layer it onto a sandwich. No matter the occasion, shrimp packs the perfect flavor punch for any meal.
4. Any day, anytime, anywhere — Easy to make, shrimp fits seamlessly into your meal prep schedule.
5. A family affair — Finger-food options like dippable popcorn shrimp or cheesy shrimp quesadillas will have the whole family cleaning their plates and asking for seconds.
How to make bacon butter
“Make bacon butter and put it on everything,” says Claire Lower on lifehacker.com.
She offers the following recommendation, saying bacon grease and butter make good cooking fats and are reasonably priced.
“Rather than choose between these two earthly delights, you should combine them to create a fantastic compound butter,” according to the post.
In addition to using it for cooking, you can use bacon butter on toast or in a sandwich.
To make bacon butter, combine one stick of butter with two tablespoons of bacon grease. Both should be room temperature. Beat together until fluffy.
And you can try it with any rendered animal fat.
Minted Sugar Snap Pea and Radish Salad
The following recipe for Minted Sugar Snap Pea and Radish Salad comes from raleys.com.
16 ounces sugar snap peas
1 cup very thinly sliced radishes
1 cup thinly sliced and quartered red onion
Pepper to taste (freshly ground)
Mint chive dressing
Baby arugula (optional)
Place sugar snap peas, radishes and red onion in a large bowl. Drizzle with dressing and toss to coat; season with pepper. Cover and chill for 1 hour. Serve over arugula, if you like. Serves 6 to 8.
For mint chive dressing, whisk together the following: 3 tablespoons white wine vinegar, 1 tablespoon chopped fresh mint, 1 tablespoon snipped fresh chives, 2 teaspoons honey, 1/2 teaspoon sea salt, 1 clove minced garlic, 1/4 cup extra virgin olive oil.