Hubei Xingfa (Xingfa), the world’s second largest global producer of specialty phosphates, announced a preferred channel partnership with Viachem, Ltd. for the sales, marketing and distribution of Xingfa’s food-grade phosphates and specialty compounds in North America.
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Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Sunday, August 20, 2017
MGP: Better-for-You Pasta
MGP offers pasta manufacturers highly effective ingredient solutions for creating great tasting nutritional products that are high in protein and rich in dietary fiber.
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A Helpful Guide to Four Common Steak Cuts
Whether you’re going out to a great steakhouse or taking a stab at preparing meat yourself, when it comes to picking a choice piece of steak, you’ve got options. Which is the most tender piece of meat? How marbled should it be? Which is the leanest cut? What if I don’t have a grill?
Here’s a handy guide of what you need to know if you want to carnivore like a pro.
FILET MIGNON
Chowhound
Also known as tenderloin, filet mignon is the most tender cut you can find (and the most expensive!). Not attached to a bone, this lean and tender steak offers a mild and almost buttery flavor. Although smaller than most other cuts of steak, tenderloins are cut thicker than most (two to three inches).
The key to sealing in all the flavor and juicy goodness is to cook this cut quickly. We recommend searing the outside until browned (2-4 minutes each side) and then finishing it in the oven (5-10 minutes, depending on your preference). For an even richer indulgence, get our Filet Mignon with Blue Cheese Butter recipe.
T-BONES and PORTERHOUSE STEAKS
Chowhound
Cut and sold bone-in, the T-Bone (porterhouse) is named for the distinctive T-shaped bone separating two halves of meat. Half tenderloin and half NY Strip, the T-bone offers the best of both worlds: the juicy beefiness of a strip steak paired with the succulence of tenderloin.
Point of fact: in order to be classified as a porterhouse, per USDA regulations, the tenderloin portion must be 1.25 inches wide. That’s more than double the tenderloin you’ll find in a T-bone (only half an inch wide).
For this cut, we recommend searing each side quickly in a cast iron skillet with a generous amount of olive oil, and finishing it on the grill. Remember to keep the tenderloin side further from the heat source as it will cook more quickly than the strip side. You’ll know you’ve nailed it when you take a bite of this mouth-wateringly marbled, medium rare masterpiece. Try this deliciously simple Porterhouse Steak recipe or our Bistecca Fiorentina recipe.
NY STRIP
Chowhound
The measure of any good steakhouse can be taken by how well they prepare a New York strip steak. Also known as Kansas City strip, Manhattan, shell steak, strip loin, and club steak, the New York strip is characterized by the perfectly-balanced marbling that gives it its beefy full-flavor. This cut is often enjoyed rare or blue to showcase its natural tender texture. Get our New York Strip Steak with Caramelized Shallots recipe.
RIB-EYE
Chowhound
Tender and moist, the rib-eye has long been a steak lover’s favorite. Also known as the Delmonico, the Scotch fillet, and the Spencer (to name a few), the rib-eye has heaps of fat marbling throughout. The central eye of the meat has a finer grain, with a looser and fattier outer layer. All that generous, fatty marbling gives the rib-eye a particularly gamey flavor that serious meat eaters enjoy.
While a rib-eye cut is boneless, its close cousin, the rib steak, is cut with the bone attached.
Does a little spice sound nice? If so, get our Akudjura-Crusted Ribeye Steak recipe or our Steak au Poivre recipe.
— Head photo: Chowhound.
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Upgrade Your Taco Tuesday with These Fresh Fruit Salsas
Looking for a way to liven up your meals? Want something more than a condiment, but not quite a side dish? Salsa is the perfect solution.
Salsa manages to stay fresh even though it has an ancient history; it was first consumed by the Maya, Inca, and Aztecs way back when. The Spanish arrived on the scene in the 16th century, and they applied the term “salsa” to the existing concoctions of tomatoes, chiles, and squash seeds. “Salsa” actually just means “sauce” – and although many of us have a pretty specific idea in mind when we hear the word, it still applies to all manner of mixtures, from thinner, hot-sauce-like salsa roja to chunky pico de gallo.
While it is most often tomato-based, salsa is open to endless adaption – and good for so much more than dipping chips. One great way to bring extra flavor and freshness to grilled meats and seafood and numerous other dishes, is to make fruit salsa, especially when summer produce is at its best. (And yes, tomatoes are also technically fruit, but we’re primarily focusing on stone fruits, melons, and berries here.)
Peach, mango, and pineapple salsas are probably the most popular fruit versions – and we love them for sure – but there are many other options you might not have tried. If it grows on a tree, a bush, or a vine, you can probably make a salsa from it, and someone probably has. We’ve rounded up recipes featuring proteins paired with specific fruit salsas to give you inspiration, but virtually all of these salsas would be fantastic with lots of other things: most anything grilled, for instance, and of course with pretty much everything in the Mexican food pantheon (tacos, burritos, fajitas, quesadillas). Most would make great sandwich spreads and burger toppings. And yeah, okay, they’d all be fab for just dipping chips too.
Since you want to showcase your beautiful fruit’s texture as well as taste, make sure you’re using a nice sharp knife. If your blade is dull, you’ll be squeezing, crushing, bruising, and otherwise mangling your delicate produce rather than chopping it. The same goes for herbs, which show up in a lot of these recipes; you want clean cuts, and not just for aesthetic reasons! (Just remember to tuck and fold your fingers and you’ll be fine. A sharp knife is safer, anyway, since you don’t need to exert as much pressure. Though do beware of avocado hand.) While the fruit salsas here happen to be raw (to really highlight each fruit’s character), for a slightly different dimension, especially if you’re already grilling your meal, you could try throwing the fruit on for a few minutes too so it gets a little char, before dicing it up.
Most of these recipes are best made at peak summer produce season, but you can enjoy them all year-round – just account for the fact that when certain fruit is out of season, you might need to add a bit of sugar to mimic its summertime sweetness, and maybe bump up the other seasonings to make the flavors really sing. Taste and use your judgment – and maybe even use canned or thawed frozen fruit if that’s your best option. There’s no shame in being creative when it comes to salsa! Try these recipes and you’ll see what we mean.
Sweet Pork Mini Tostadas with Plum Salsa
The Complete Savorist
A fresh, juicy, and jewel-colored plum salsa is a great complement to shredded pork made in a slow cooker with an interesting brown sugar and root beer based sauce (cooking meat in cola is a thing). The onion and jalapeño in the salsa help cut the sweetness overall, but if you want to try a more conventional pork recipe (or even seafood), it’ll go just as well with the plums. Get the recipe.
Grilled Halibut Tacos with Watermelon Salsa
Heather Christo
Halibut is such a firm, meaty fish, it does wonderfully on the grill. Nestled into charred corn tortillas with creamy avocado slices and an ultra-refreshing salsa made with juicy, crunchy cubes of watermelon, this is summertime perfection. Get the recipe.
Summer Steak Salad with Blueberry Salsa, Jicama, Kale, Bacon, and Avocado
Green Chef
This one’s a mouthful—of deliciousness. A hearty kale salad with lots of components (crunchy jicama, salty bacon, creamy avocado, pungent Thai basil, and nutty sunflower seeds all included), the real takeaway here is the topping of seared steak paired with blueberry salsa. You can easily make that a recurring quick summer meal, and recreate the paleo-friendly salad in its entirety when you have more time. Get the recipe.
Chipotle Lime Shrimp Tacos with Strawberry Salsa
How Sweet Eats
Smoky chipotle-lime shrimp, sweet strawberry salsa with flashes of jalapeño heat, and crumbly, salty cheese, all wrapped up in a warm, soft tortilla. It can’t get much better than that. (Although these strawberry salsa stuffed avocados are pretty close competition.) Add some chips and guac and a margarita and you’ll want for nothing more. Get the recipe.
Top With Cinnamon
Cheese and fruit are longtime friends, and these quesadillas are proof that they’re meant to be besties for life. The gooey sharp cheese melds into the sweet, sunny apricot salsa for an amazing flavor combo that’ll stand the tests of time and tastebuds. (For a doubly fruity option, check out these grilled pineapple quesadillas with strawberry salsa too.) Get the recipe.
Grilled Chipotle Pork Tenderloin with Fresh Cherry Salsa
Sweet Peas And Saffron
It was really tempting to go with another taco here (like, say, a salmon taco with cherry salsa), but this grilled pork tenderloin is so simple yet so stunning, it deserves the spotlight, whether as a weeknight dinner or a company’s-coming meal. The chipotle, lime, and honey marinade caramelizes on the grill and the fresh cherry salsa is fairly unadorned, letting the juicy fruit shine against the smoky, sweet, and spicy meat. Get the recipe.
Grilled Coconut Lime Tilapia Tacos with Kiwi Salsa
How Sweet Eats
Kiwi really comes into its own as summer is winding down, but it’s still bright and sprightly. Here, it brings a sweet green spark to grilled tilapia tacos. (Kiwi salsa also works well with crab, and really brightens up these vegan avocado black bean tacos.) The coconut, lime, and fruity kiwi flavors here combine for a decidedly tropical treat. Get the recipe.
Crispy Cinnamon Spiced Chicken Thighs with Peach Basil Salsa
Set The Table
How gorgeous is this? (SO gorgeous!) Perfectly ripe peaches are sweet and lush; mingled with balsamic and basil and toasted almond slivers, they’re on a whole ‘nother level of tastiness. What’s underneath (cinnamon-rubbed chicken, crisped up in a skillet) is just as impressive. (For something similar but pescatarian, look to nectarines and salmon.) Get the recipe.
Sweet Potato Quinoa Cakes with Blackberry Salsa
How Sweet Eats
While not billed as burgers, these fluffy yet hearty sweet potato and quinoa cakes would make great veggie patties at your next BBQ (but you’ll have to sub for the cheese and egg if you need ‘em vegan). The blackberry salsa makes a fine counterpoint, and would be divine on grilled fish or chicken too, not to mention duck. (And raspberries, blackberries’ flashier cousins, make a great tangy, ruby-red salsa for simple chicken tacos; use a rotisserie bird and dinner takes no time at all.) Get the recipe.
Slow Cooker Harissa Lamb Tacos with Pomegranate Salsa
Chez Us
This would be a great dish whatever the season (because, come on, slow cookers are a boon all year long), but the spicy lamb seems especially well suited to the coming cooler months, and pomegranate is more of a fall and winter fruit. Since pomegranate seeds are a traditional garnish on the Mexican classic chiles en nogada, it’s not that far of a leap to think of them in salsa. This one’s crunchy and sparkling, and a vivid partner for the rich lamb. Get the recipe.
Pollo Pibil Tacos with Citrus Salsa
Closet Cooking
Sunny citrus fruit is available (and delicious) all year, so let’s end with these vibrant tacos featuring chicken cooked in the style of pork pibil, with plenty of citrus juices, garlic, cumin, oregano, and achiote paste. Earthy and succulent and not at all spicy, despite the fiery color, this chicken is beautifully offset by pickled red onions and a bright orange, grapefruit, and lime salsa. Get the recipe.
— Head photo: The View From Great Island.
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11 Unique Pulled Pork Recipes That Aren’t Sandwiches
Pulled pork is a staple barbecue food. Sure, it makes for a great sandwich, but it’s also one of the best slow cooker meals out there. Since pulled pork is so tasty and versatile, it’d be a shame to waste it on the same old barbecue sandwich recipe you’ve been using for generations.
Since the sky is essentially the limit, make it into a chili or a soup, add some spices for a Mexican-style meal, or throw it into your favorite comfort food. We’ve rounded up some fun recipes to spice (or sweeten) up your pulled pork. Scroll down to check them out.
Chowhound
Who doesn’t love nachos? They’re easy and fun to make, and even more fun to eat! The next time you have a party, try these spicy pulled pork nachos. They are guaranteed to be a crowd favorite. Get our Pulled Pork Nachos recipe.
Chowhound
Add an American favorite to this Canadian staple. This dish has all the meat, potatoes, and cheese your heart could desire. And, as an added bonus, Chowhound’s pulled pork poutine recipe even includes a recipe for the gravy you drizzle on top. Now that’s comfort. Get our Pulled Pork Poutine recipe.
Slow Cooker Gourmet
You can never go wrong with chili. It’s hearty, comforting, and always delicious. So, why not add pulled pork to the mix? This slow-cooker chili is spicy, cheesy, and super easy to make. Throw some sour cream on top for an extra depth of flavor. Get the recipe.
Spend With Pennies
Yes, you did read that right. The big ingredient in this recipe for slow-cooked pulled pork is Dr. Pepper (and all 23 of its flavors). And don’t worry if you’re watching your sugar intake—diet soda works just as well! Get the recipe.
Chowhound
The flavors in these pulled pork enchiladas take a long time (I’m talking days) to blend together, so give yourself extra prep time. But, patience is truly a virtue, because there’s no way you could go wrong with an enchilada stuffed with the tender and juicy meat. Get our Pulled Pork Enchiladas recipe.
Slow Cooker Gourmet
Let’s not knock anything until we try it. Mac and cheese is the comfort food of all comfort foods, and pulled pork is right up there with it. This recipe for pulled pork mac and cheese seriously sounds almost too good to be true and something added to my list of things to make ASAP. Get the recipe.
Cornbread Waffles with Pulled Pork
Renee’s Kitchen Adventures
Is this breakfast? Is it dinner? Yes to both. This recipe goes above and beyond your typical pulled pork entree. Make your own style waffles, and then top it off with your favorite pulled pork recipe. It may sound complicated, but we assure you it’s not. You also get complete creative control over the type of waffle and pork, so put your thinking cap on and go crazy. Get the recipe.
Freebie Finding Mom
Gyros are everyone’s favorite impossible-to-pronounce sandwich. Why not throw some pulled pork into all that confusion? The best part about this slow-cooker gyro recipe is that it’s a twofer; there’s also a recipe here for your own homemade tzatziki sauce. Get the recipe.
Bread Booze Bacon
Before I get into the pork part of this (which is delicious), we need to talk about how amazing grilled peaches are. The heat and char caramelizes the seasonal fruit’s juicy flesh, resulting in summertime bliss. When I found this recipe for grilled pulled pork and peach pizza, my soul left my body. Put me down for 14 slices of this. Get the recipe.
Bourbon Pulled Pork Apple Slaw Sandwich
The Chunky Chef
Okay, I’m cheating and throwing in a sandwich, but only because this recipe’s focus is entirely on the apple. Aside from the crunchy slaw (balanced by fennel), the pork in these easy-to-make sandwiches is soaked in an apple bourbon sauce. The recipe salso uggests serving this on a pretzel bun, and I 100% recommend taking that advice. Get the recipe.
Thai-Style Pulled Pork Over Rice
Noble Pig
Thai food is SO underrated. There is so much flavor packed into this tiny pulled pork recipe. You could eat the pork by itself, but throw it over your favorite rice for a true Thai vibe. Get the recipe.
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