Most-Wanted 30 Salads by Abrianna Lambert [free pdf ebook download]


  • Full Title : Most-Wanted 30 Salads: Most-Wanted, Easy And Healthy Salad Recipes For Just You!
  • Autor: Abrianna Lambert
  • Print Length: 44 pages
  • Publisher: 
  • Publication Date: July 24, 2014
  • Language: English
  • ISBN-10: B00CHW2EUS
  • ISBN-13: 
  • Download File Format: epub

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This book contains proven steps and strategies on how to prepare and enjoy delicious Salad dishes right in the comforts of your own home. This book will help you cook easy Salad dishes without the jargon. It also discusses the proper way of serving the dishes.

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to another level. Growing up in Texas allowed me the chance to enjoy the regional flavors of the Southwest, and this style of cooking has become increasingly popular in the past twenty years.

In deciding to write this cookbook, I wanted to share my love for Texas barbecue and for grilling, roasting, pan-searing, and braising all cuts of beef. And I wanted to find a chef who could express and communicate the authentic southwestern and Mexican style of grilled-over-fire beef dishes of South Texas. I was fortunate to be able to enlist Cristobal Vazquez (“Chef Cris”), executive chef at the Rangers Ballpark in Arlington. The recipes we came up with are in some ways just the starting point on a journey of southwestern flavor: our goal is to liberate any chef to make good choices based on personal preferences, what’s in the pantry, what’s within the budget, and who is on the guest list for brunch, lunch, or dinner.

We worked together to create some seventy-five recipes that express my love of beef and cooking over fire in the great outdoors, and my passion for sharing these special dishes with friends and family.

Y’all enjoy!

A NOTE ON THE RECIPES

CRISTOBAL G. VAZQUEZ

Executive Chef, Texas Rangers Baseball

Working with Nolan Ryan to develop the recipes for this cookbook has been without a doubt the highlight of my career as a chef. I’ve had the pleasure to cook for Nolan and Ruth Ryan for the past five years, and through experimentation and improvisation I have learned to make the fresh, hearty, flavorful, and delicious food that they love.

We organized the book as a tour of the various cuts and preparations of beef, starting with a chapter of inventive burgers and sandwiches that capture the ballpark experience—taken to a higher level with the freshest ingredients and the flavors of the Southwest. Next come the cuts that work perfectly for grilling (indoors or outdoors), like rib-eye, T-bone, sirloin, and tenderloin. We then address Sunday roasts (some of Nolan’s favorite family recipes) and regional specialties like beef ribs, brisket, and flank steaks that feature my special Tex-Mex spices. The journey concludes with classic side dishes, salads, and desserts, including Ruth Ryan’s Special Occasion Carrot Cake.

Nolan and Ruth really appreciate good food. I talked to both of them almost every day to find out what they wanted to eat in “The Bunker,” the private lounge where the Ryan family dined before each game while Nolan worked as CEO of the Texas Rangers. Nolan loves grilled T-bones, rib-eye carne asada, green bean casserole, and Sunday pot roast. Ruth enjoys the prime rib and, for dessert, my homemade flan with Tia Maria.

These recipes are based on Nolan’s love for the Mexican and southwestern food of South Texas and my roots as a chef growing up in Aguascalientes, Mexico. This region of north-central Mexico is known for bullfighting, a state fair that attracts people from all over Mexico for its food, and the many beautiful hot springs from which my hometown derives its name.

Aguascalientes is the culinary home for enchiladas verdes, carnitas (crispy pork), barbacoa (meat cooked BBQ style), and carne asada. The food is fresh and honest. In Mexico, the concept of farm-to-table is nothing new. We have always prepared foods based on the local produce and meats to maximize freshness and flavor.

In crafting these recipes, we have integrated my love of Mexican ingredients such as guajillo peppers and Mexican chorizo (not cured like Spanish chorizo, but a fresh sausage that has to be cooked) with Nolan’s appreciation for the simplicity and clarity of a beautiful grilled tenderloin or beef ribs cooked lovingly over charcoal.

Nolan, Ruth, and I want you to enjoy putting these recipes to the test at a Father’s Day cookout with your friends and family, or at a special dinner when you’ll discover that cooking prime rib is well worth the effort. We have given you simple, easy-to-follow instructions. And be on the lookout for Nolan’s Tips—techniques for grilling and drawing out flavor as well as serving suggestions that can help you elevate every meal to something truly special.

Working with Nolan on this book has been a true pleasure. We hope you enjoy many wonderful meals from these recipes with your friends and family for years to come!

NOLAN RYAN’S GUIDE TO COOKING WITH BEEF

These guidelines are my go-to for preparing all of my dishes to perfection.

The cooking times in the charts that follow are those recommended by the National Cattlemen’s Beef Association. Note that these are total cooking times (not per side) and should be considered general guidelines. Variances in specific makes and models of gas grills and ovens and the variability of charcoal cooking, depending on environmental factors and differences among types of wood and charcoal, will impact results. Take note of the suggested cooking times given within each recipe, but for best results, get to know your own grill setup. Following the charts are a few of my recommendations for buying, storing, and cooking beef, to get you headed in the right direction.

GRILLING

Here are my top five tips for great grilling:

• It’s fine to take your beef right from the refrigerator to the grill—there’s no need to bring the beef to room temperature.

• Always trim all visible fat before grilling to prevent flare-ups.

• Use a pair of metal tongs to turn roasts and steaks rather than a fork so you won’t lose the delicious juices inside.

• High heat can char the exterior of the beef but leave the interior undercooked. Always use a meat thermometer to test the doneness of the meat.

• Have fun!

Gas Grilling

The guidelines in the chart on here were based on the temperatures of a Weber Genesis gas grill set to medium heat, unless otherwise specified. Gas grill makes and models vary widely, so grilling times may need to be modified. Always carefully read your owner’s manual for specific grilling instructions.

The cooking times in the charts range from medium-rare (145°F internal temperature) to medium (160°F).

Grilling with Charcoal

When coals become ash-covered, spread in a single layer and check cooking temperature by carefully cupping the palm of your hand above the coals at cooking height. Now, count the seconds it takes before the heat compels you to pull your hand away from the grill (it will take 4 seconds at medium heat, less for high).

GRILLING

THICKNESS/WEIGHT CHARCOAL COOKING TIME GAS COOKING TIME

CHUCK

Boneless Eye Chuck Steak ¾ inch 9–11 minutes 9–12 minutes

Shoulder Top Blade Steak (Flat Iron) 8 ounces 10–14 minutes 12–16 minutes

Shoulder Center Steak (Ranch) ¾ inch 8–11 minutes 8–11 minutes

Under Blade Center Steak (Denver Cut, boneless) ½ inch 4–7 minutes 5–8 minutes

RIB

Rib Steak, small end ¾ inch

1 inch 7–10 minutes

10–15 minutes 7–10 minutes

10–15 minutes

Rib-Eye Steak ¾ inch

1 inch 7–10 minutes

10–14 minutes 7–9 minutes

9–14 minutes

LOIN

Porterhouse/T-Bone Steak ¾ inch

1 inch 8–11 minutes

11–16 minutes 9–13 minutes

15–19 minutes

Boneless Top Loin Strip Steak ¾ inch 7–10 minutes 7–10 minutes

Tenderloin Steak ¾ inch

1 inch 7–10 minutes

10–14 minutes 7–10 minutes

11–15 minutes

SIRLOIN

Boneless Top Sirloin Steak ¾ inch

1 inch 7–11 minutes

11–15 minutes 8–13 minutes

13–16 minutes

Tri-Tip Steak ¾ inch 8–10 minutes 8–10 minutes

ROUND (Nolan recommends cooking steaks from the round section to medium-rare, 145°F.)

Round Sirloin Tip Center Steak ¾ inch 8–9 minutes 8–11 minutes

Round Sirloin Tip Side Steak ¾ inch 9–11 minutes 7–9 minutes

Bottom Round Steak ¾ inch 8–10 minutes 11–14 minutes

Top Round Steak ¾ inch 10–11 minutes 10–11 minutes

Eye of Round Steak ¾ inch 10–12 minutes 10–12 minutes

SKIRT AND FLANK

Skirt Steak 1–1½ pounds 7–12 minutes 8–12 minutes

Flank Steak 1½–2 pounds 11–16 minutes 16–21 minutes

HAMBURGERS (Nolan recommends cooking hamburgers to at least medium, 160°F.)

Beef patties ½ inch (4 ounces)

¾ inch (6 ounces) 8–10 minutes

11–15 minutes 7–9 minutes

13–14 minutes

PAN-SEARING

THICKNESS/WEIGHT COOKING TIME (ON MEDIUM)

CHUCK

Boneless Eye Chuck Steak ¾ inch

1 inch 9–11 minutes

12–15 minutes

Shoulder Top Blade Steak (Flat Iron) 8 ounces 11–14 minutes

Shoulder Center Steak (Ranch) ¾ inch

1 inch 8–11 minutes

12–15 minutes

Under Blade Center Steak (Denver Cut, boneless) ½ inch (8 ounces) 3–4 minutes on medium-high

Blade Steak 1 inch 13–17 minutes

Boneless Shoulder Top Steak ¾ inch 11–13 minutes

Shoulder Petite Medium Medallions ½–¾ inch 4–6 minutes on medium-high

RIB

Rib-Eye Steak ¾ inch

1 inch 8–11 minutes

12–15 minutes

LOIN

Porterhouse/T-Bone Steak ¾ inch

1 inch 10–13 minutes

14–17 minutes

Boneless Top Loin Strip Steak ¾ inch

1 inch 8–11 minutes

12–15 minutes

Tenderloin Steak ½ inch

¾ inch

1 inch 3–5 minutes on medium-high

7–10 minutes

10–13 minutes

SIRLOIN

Boneless Top Sirloin Steak ¾ inch

1 inch 12–15 minutes

15–18 minutes

Tri-Tip Steak ¾ inch

1 inch 9–12 minutes

10–13 minutes

ROUND (Nolan recommends cooking steaks from the round section to medium-rare, 145°F.)

Round Sirloin Tip Center Steak ¾ inch

1 inch 11–13 minutes

14–15 minutes

Round Sirloin Tip Side Steak ¾ inch

1 inch 11–13 minutes

13–15 minutes

Bottom Round Steak ¾ inch

1 inch 11–14 minutes

16–22 minutes

Top Round Steak ¾ inch

1 inch 12–15 minutes

15–17 minutes

Eye of Round Steak ¾ inch

1 inch 8–10 minutes

11–13 minutes

BROILING

THICKNESS/WEIGHT DISTANCE FROM HEAT COOKING TIME

CHUCK

Shoulder Top Blade Steak (Flat Iron) 8 ounces 3–4 inches 15–20 minutes

Boneless Shoulder Steak ¾ inch

1 inch 2–3 inches

3–4 inches 10–13 minutes

16–21 minutes

RIB

Rib Steak, small end ¾ inch 2–3 inches 9–12 minutes

Rib-Eye Steak ¾ inch

1 inch 2–3 inches

3–4 inches 8–10 minutes

14–18 minutes

LOIN

Porterhouse/T-Bone Steak ¾ inch

1 inch 2–3 inches

3–4 inches 10–13 minutes

15–20 minutes

Boneless Top Loin Steak ¾ inch 2–3 inches 9–12 minutes

Strip Steak 1 inch 3–4 inches 13–17 minutes

Tenderloin Steak 1 inch 2–3 inches 13–16 minutes

SIRLOIN

Boneless Top Sirloin Steak ¾ inch

1 inch

1½ inches

2 inches 2–3 inches

3–4 inches

3–4 inches

3–4 inches 9–11 minutes

16–21 minutes

26–31 minutes

34–39 minutes

ROUND (Nolan recommends cooking steaks from the round section to medium-rare, 145°F.)

Top Round Steak ¾ inch

1 inch

1½ inches 2–3 inches

2–3 inches

3–4 inches 12–13 minutes

17–18 minutes

27–29 minutes

Bottom Round Steak 1¼ inches 3–4 inches 18–20 minutes

FLANK

Flank Steak 1½–2 pounds 2–3 inches 13–18 minutes

Source: National Cattlemen’s Beef Association

BRAISING

THICKNESS/WEIGHT COOKING TIME (COVERED, OVER LOW HEAT)

CHUCK

Chuck Pot Roast 2½–4 pounds 2–3 hours

Boneless Shoulder Steak ¾–1 inch 1¼–2 hours

Short Ribs 2 by 2 by 4 inches 1½–2½ hours

ROUND

Bottom Round Rump Roast (boneless) 3–4 pounds 2½–3¼ hours

Eye of Round Steak (boneless) ¾–1 inch

1–1½ inches 1¼–2 hours

2–2½ hours

BRISKET

Fresh Brisket 2½–3½ pounds 2½–3 hours

Source: National Cattlemen’s Beef Association

BUYING BEEF

The quality of the U.S. meat supply is regulated by the government. It is, in fact, the most highly regulated industry of its kind in the world, and all beef products must pass stringent inspections before being sold to the consumer.

The meat-grading program, for instance, is controlled by the U.S. Department of Agriculture (USDA). Beef grades reflect qualities such as tenderness and flavor, and these grades act as a guide to help you make intelligent choices about what you want to buy and how much money you want to spend. You’ll find three grades of beef to choose from, and in the final analysis the decision is a matter of taste—for example, not everyone wants the kind of marbling that allows beef to be graded as USDA Prime. Here are the three grades and some explanation of how these grades are earned.

USDA Prime: This grade has the most marbling of fat and is sold to specialty meat markets and high-end restaurants such as Del Frisco’s and Bob’s Steak & Chop House in Fort Worth, Texas—among my personal favorites. USDA Prime is considered the best quality, but many people don’t necessarily look for marbling of fat in their steak.

USDA Choice: Choice has less marbling than Prime, but is still a quality product. This is the beef you will find most easily in your local grocery store.

USDA Select: The least amount of marbling provides a leaner product, but with a little less flavor than Choice and Prime.

The Aging Process

The goal in aging beef is to tenderize it, particularly in loin and rib cuts. Most of the tenderization occurs in the first seven to ten days of the aging process, as this is when the natural enzymes in the beef break down the connective tissue in the fibers of the muscle. Dry and wet are the two techniques used to age beef.

Dry Aging: The beef is placed, uncovered, for up to twenty-eight days under refrigeration (32°F to 34°F) and in a humidity-controlled environment. Dry aging, though more expensive than wet aging, yields a rich and deep brown-roasted flavor to the meat.

Wet Aging: Wet aging improves tenderization and minimizes spoilage. The beef is aged in airtight sealed bags for up to twenty-one days under refrigeration (32°F to 34°F).

How to Decide What to Buy

The label will tell you what kind of meat it is, the wholesale cut, and the name of the cut. The label will also give you the weight, price per pound, total price, handling instructions, and the deadline for selling the beef to the consumer. In some cases, the label will also include preparation guidelines and the USDA grade. As for ground beef, the label will also indicate the lean-to-fat ratio (80 percent lean to 20 percent fat, for example) and the cut (sirloin, chuck, or round).

DETERMINING DONENESS

There is a surefire method for cooking your beef perfectly: I recommend that you buy both an instant-read thermometer and an oven-safe meat thermometer to guarantee that all your hard work and effort pay off with the best-tasting beef you have ever cooked.

Steaks: When cooking steaks (at least ½ inch thick), insert your instant-read thermometer horizontally from the side—it should penetrate the center part of the steak, not touching fat or bone. Here are the temperatures you’re looking for, depending on the level of doneness you enjoy:

Medium-rare: 145°F

Medium: 160°F

Well-done: 170°F

Roasts: Insert an oven-safe meat thermometer into the thickest part of the roast just prior to roasting, and leave it in for the entire roasting process. Or, if you are using an instant-read meat thermometer, insert it into the thickest part of the roast when you think the roast is done, and leave it in for 15 seconds (see the “Braising” chart on here for temperature guidelines).

Ground Beef: Insert an instant-read thermometer into the center of a ground beef patty, meatballs, or a meatloaf. All ground beef should be cooked to an internal temperature of 160°F (medium doneness).

DEFROSTING & STORAGE GUIDELINES

Always defrost frozen beef in the refrigerator—never at room temperature. Place a plate under the meat to avoid making a mess. Use this chart as your blueprint for perfect timing.

DEFROSTING GUIDELINES

BEEF CUT THICKNESS REFRIGERATION TIME (35°F TO 40°F)

Steaks, Ground Beef ½–¾ inch 12 hours

Kabobs/Skewers 1–1½ inches 24 hours

Small Roasts, Thin Pot Roasts Variable 3–5 hours per pound

Large Roasts, Thick Pot Roasts Variable 4–7 hours per pound

FREEZER & REFRIGERATOR STORAGE GUIDELINES (from purchase date)

FRESH BEEF CUT FREEZER (0°F OR BELOW) REFRIGERATOR (35°F TO 40°F)

Roasts, Steaks 6 to 12 months 3 to 4 days

Kabobs/Skewers 6 to 12 months 2 to 3 days

Ground Beef 3 to 4 months 1 to 2 days

NOLAN RYAN’S GRILLED AMERICAN BURGER

I am a hamburger purist, and that means that the ultimate Nolan Ryan burger is a well-done 80-20 ground chuck patty with lettuce, tomato, and spicy mustard. Over the years I have tried ketchup and mayonnaise, but I just don’t care for those condiments on burgers. I do enjoy having the ground chuck cooked over smoke, but I’m not a fan of layering sauces on a hamburger, as it tends to hide the flavor of the meat. My approach is too basic for many people, so I worked with Chef Cris to take a classic hamburger and add the flavor combinations of sharp cheddar, smoke-infused bacon, and Montreal steak seasoning—a mix of salt, black pepper, paprika, garlic, onion, cayenne pepper, and coriander. The intensely flavored bacon and spice mix balance the richness of the cheese and the meat.

MAKES 8 BURGERS

PREP TIME: 20 MINUTES, PLUS 30 MINUTES TO CHILL THE MEAT

COOKING TIME: 10 MINUTES

4 slices bacon

4 pounds ground chuck (80-20 meat-to-fat-ratio)

4 ounces sharp cheddar cheese, shredded

¼ cup Montreal steak seasoning

4 large eggs, lightly beaten

8 hamburger buns, toasted

1 Preheat the oven to 350°F.

2 Cook the bacon on a baking sheet until crisp, about 15 minutes. Drain off the fat and pat the bacon dry with paper towels. Chop the bacon into very small (-inch) pieces.

3 In a large bowl, combine the ground chuck, cheese, chopped bacon, seasoning, and eggs with a large serving fork and spatula. Finish mixing with your hands, but do not overmix.

4 Form the mixture into 8 patties and place on a parchment-lined baking sheet. The patties should be no more than ¾ inch thick or they will take too long to cook. Refrigerate the patties for 30 minutes to allow the seasoning to flavor the meat.

5 Preheat the grill or a grill pan to medium-high. If using a grill, lightly oil the grill grates.

6 Cook the patties (in batches, if necessary) for 5 minutes per side or until done to your liking.

7 Serve the patties on toasted buns.

BBQ KENTUCKY BOURBON BURGER

Simply garnished with caramelized onions and enhanced with Kentucky bourbon, this burger packs an incomparable, enormous flavor. This is the type of out-of-the-way offering that Ruth and I came to enjoy in “The Bunker,” the owner’s lounge at the Rangers Ballpark in Arlington. Kentucky bourbon is a versatile ingredient in both savory and sweet dishes, as it offers a unique dimension of flavor. In fact, one of the leading BBQ competitions in the world is the prestigious Jack Daniel’s World Championship Invitational Barbecue, and some of the recipes created for the grilling section of this book are up to the rigors of any competition. You can find bourbon in sauces for steaks, burgers, ribs, pulled pork, and chicken, and even desserts like fried apples with bourbon caramel and pecan or walnut pie.

MAKES 8 BURGERS

PREP TIME: 25 MINUTES, PLUS 30 MINUTES TO CHILL THE MEAT

COOKING TIME: 6 TO 8 MINUTES

4 pounds ground chuck (80-20 meat-to-fat ratio)

1 cup Kentucky bourbon

2 tablespoons Worcestershire sauce

1 teaspoon liquid smoke

2 teaspoons kosher salt

1½ teaspoons ground cumin

1 teaspoon paprika

1 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

3 large yellow onions, sliced thin

¼ cup chipotle barbecue sauce

8 ounces cheddar cheese, sliced

8 hamburger buns, toasted

2 large tomatoes, sliced

Nolan’s Tip: The Kentucky bourbon sauce used in this recipe is superb, but keep in mind that quality ground chuck is still the star of the plate. Never let any

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