The Perfect Barbecue Party




Introduction

Welcome to another cooking page from The Atlas Gourmet, this one is called ‘The Perfect Barbecue Party’. We will be releasing additional reports on grill ideas as frequently as we can, and a few will be written by well-established columnists who are authorities in the subject of backyard cooking. Just the same, please read and comprehend our legal disclaimer before making the decision to do anything drastic based on any of the barbecue material that you found in this blog.

Since Americans in the South began roasting pigs publicly, Barbecues have been a staple of North American living. For many, grilling becomes a routine mealtime activity, while for the most devoted grillers, summer is ruled by massive barbecue parties. But grillers do not have to choose between boring repetition and outrageous get-togethers: every barbecue can and should be an exciting family event. Here are 5 ways to make your routine evening barbecue a more unique experience:

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Posted on on January 21st, 2009 in Grilled | No Comments »

Beef Steak Cooking

Introduction

This report, entitled ‘Beef Steak Cooking’ is one of the program of beef recipe reports released by The Atlas Gourmet. The idea, as with this whole series of steak cooking reports, is to increase understanding amongst visitors on steak cooking and beef developments, and to invite logical analysis. We trust that it is productive, and that the beef recipe counsel offered is useful. Prior to doing anything drastic based on some of cooking wisdom written in this report, please make sure to examine our disclaimer.

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 tableside. This presentation is a great way to impress your guests or perfect for that special romantic dinner!

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
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Posted on on January 15th, 2009 in Recipes | No Comments »


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