I am thinking of frying left-over pork chops. Also thinking of throwing it on a foreman grill. Do you have any suggestion besides throwing it away? I told my mom that if we fry them then someone will probably eat it, what do you think?

Hi,

I’m trying to capture that Good Humor creamsicle flavor for a cheesecake I’m making and I’ve tried the typical 1 tsp orange extract with 1 tsp vanilla extract that’s so common on the Internet these days, and I find that it doesn’t work. I’m just not convinced.

Any suggestions?

Hi there. How do i figure out proportions per person? Is there a standard rule?

Thank you.

Hamburgers aside, there are two key types of beef suitable for grilling: most of the tender cuts and a few of the tough cuts.

The tender cuts great for grilling are the loin steaks: rib eye, T-bone, Porter House, New York Strip, Sirloin, and Filet Mignon. These cuts are naturally tender and should be well-marbled with fat. In general, all steaks should be grilled over medium heat. For a ribeye, Chef Erika recommends seasoning with salt & pepper or a rub if you like. Cook for 5-6 minutes each side. Your final internal temperature will be 130-135 for medium rare and 140-145 for medium. Be sure to rest for no less than 5 minutes before serving.

Instead of fat, the tough cuts suitable for grilling have lots of striated connective tissue in them: Flank steak, Hanger steak, and Flat Iron steak. The trick to these latter cuts is to cook them very quickly on the outside, serve them no more than medium rare, and slice them very thinly across the grain. The odd beast in this menagerie is the tri-tip.

Tri-tips are actually a small roast and originated as a cut in Texas, but didn’t find popularity until reaching Santa Rosa, California where it became hugely popular. It gains its name from its triangular shape and that results from being cut from the end of two different muscles. It can be tough, so look for plenty of marbling, but is packed with beefy flavor.

We hear more and more about the merits of grass-fed versus grain-fed beef. This is literally “a matter of taste.” Grass-fed beef usually has a deeper, richer flavor than grain-fed beef and is higher in good fats and lower in bad fats, but it’s usually not as well-marbled and not as tender (the breed of cattle can make a big difference here: Angus and Hereford are the best choices for grass-fed beef). La Cense is one well established brand of grass-fed beef that ships directly to consumers. Grain-fed beef is uniformly more tender, partially because the cattle are kept in small lots and can’t exercise, but also milder in flavor. The best beef in world – Kobe and Wagyu from Japan – graze on grass but are also fed some grain.

Welcome us to your backyard!

Chef Rod Woodley is ChefsLine’s resident grill master. Subscribers to ChefsLine’s premium membership can book live phone or webcam consultations with him to learn the finer points of charcoal and gas grilling techniques. Rod also hosts a Fish and Seafood Grilling class that you can purchase and experience – it’s just $15.95!

Chef Jackie offers a cooking class on Homemade Oils, Rubs, and Marinades – that is a great way to explore adding flavor to a whole host of cuts of beef for grilling.

Bring Springtime to your table anytime with this easy-to-make signature dish.

Kitchen Guy’s Pasta Primavera Recipe
Ingredients
2 Tbsp. butter
2 Tbsp. flour
1 pint half and half
1/2 pint cream
1 large garlic clove, minced
1/8 freshly grated nutmeg
Salt and white pepper to taste
1/4 cup fresh basil, chopped
1/2 pound linguine
1 small leek, washed and finely sliced
2 medium carrots, julienned
1 medium red bell pepper, julienned
1/4 lb. sugar snap peas, chopped
2 ripe tomatoes, diced
1/2 lb. mushrooms, sliced
1 cup broccoli florets
2 ounces prosciutto, julienned
1 cup grated Parmesan cheese

Method
Lightly saute the vegetables in olive oil, adding salt and pepper to taste.

Make a roux with the butter and flour. Add half and half and cream, along with garlic, nutmeg and salt and white pepper to taste. Cook until nicely thickened, simmering for about 20 to 30 minutes, stirring occasionally with a wire whisk. Flavor with julienned basil.

Cook pasta in lots of boiling, salted water until al dente. Top with julienned vegetables and then with sauce. Add julienned prosciutto and shredded Parmesan cheese.