US Cuisine
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Perfect Scrambled Eggs
The truth is that scrambled eggs are easy to make. Unfortunately, they are also the easy to make wrong. At a root level, scrambled eggs are simply beaten eggs which are fried and – for lack of a better word – scrambled. Like most things that are simple (take love and martinis as examples), people have found ways to make them needlessly complex. No cheese. No overt flavorings. Just eggs and what it takes to make them taste and look like great eggs. What NOT to add Cottage Cheese: Several recipes I encountered recommended whisking a Tablespoon of small curd cottage cheese in with each egg. Visually, the result was creamy and mildly fluffy scrambled eggs. In terms of taste, the cottage cheese did not contribute or detract from the eggs — but it did make the dish seem… Read more -
Hot Dogs: Preparing the Perfect Frank
Let’s be frank: Americans love hot dogs. In the U.S., people on average eat 70 franks each year. Although consumers do “relish” their dogs at certain events-baseball games, barbecues, picnics, etc.-hot dogs are a favorite dinnertime meal for the family or a quick convenient snack when on the go. Quite simply, hot dogs are a staple of the American diet. When it comes to preparing a great-tasting hot dog, how you cook and dress it isn’t as important as the frank you choose. Besides the traditional all-beef variety, there are hot dogs for every taste bud, including turkey for the health conscious or ones with robust flavors that are perfect for the grill, such as the new GrillMaster franks. Speaking of the grill, while microwaved and boiled hot dogs are popular, 60… Read more -
Easy Steak Diane Recipe
Steak Diane is a classical and tasty meat dish that is a classic in white-tablecloth restaurants and, to properly be served, must be prepared at table side. This presentation is a great way to impress your guests or perfect for that special romantic dinner! Ingredients: 2 boneless beef top loin steaks, cut 1-inch thick (about 1 1/4 lbs.) 1 tsp. grated lemon peel 1/4 tsp. pepper 1 Tbsp. vegetable oil 2 Tbsp. brandy (optional) 2 tsp. Worcestershire sauce 1/2 lb. small mushrooms, sliced 3 Tbsp. finely chopped shallots or green onions 1/4 cup half-and-half 1 Tbsp. fresh lemon juice 2 tsp. Dijon-style mustard Directions: Heat oil in a large pan over medium heat until hot. Add mushrooms and shallots; cook and stir for 4 minutes or until tender. Remove. On a clean pan; spray with cooking spray… Read more
