Monday , 11 December 2017

Kyra’s Kitchen: Father’s Day… Or What Do You Make for the Carnivore?

By Kyra Effren, TSB Food Writer

What do you think of when you think of Fathers Day?

Right! BARBECUE AND STEAKS!

As a service to you, our readers, we went to an expert to find out the best cuts of meat to buy and the best way to prepare them.

Enter Tony Mahan, a butcher at Market Street, right here in McKinney.

I first met Tony when it was recommended I go him for fresh bones for my dog.  Tony disappeared into the nether regions of the meat section and appeared with the LARGEST bone I have ever seen.  When he saw my look of horror he assured me the bones would be cut exactly the right size for my dog – and they were. (See Chappie the Dachshund below!)

Tony is very fond [shall we say besotted?] of his own dogs – Lucky and George – who have just ‘celebrated’ their birthdays with ‘cakes’ of ground beef!  He used to hunt but after living deep in the country with deer and wild turkeys wandering in his back yard – Tony grew so fond of them he could no longer bear to kill them, so gave up hunting.  He says all animals have a right to live out their lives.  (Given the nature of his profession, I suppose he is referring to wild animals.)

Tony recommends the following cuts of meat for your Dad’s Day cookout.

TENDERLOIN

Cut into 8–10 oz steaks which will cook in about 10-15mins on the grill – turning steaks half way through.

Tony believes that if you have a good cut of meat it has no need of extra seasoning as it already has ‘the flavor’.

RIBEYE

Tony prefers to brown the steaks in a cast iron skillet on top of the stove five minutes per side – and then finish them in a 325 oven for about 10 minutes.

His only seasoning is salt, pepper and garlic [see recipe below]

NEW YORK STRIP

Tony uses the same cooking technique for this cut as for the Ribeye, although you can of course cook the steaks on the grill.

If you want to judge if the meat is done to your liking he suggests cutting into the steak to test the ‘pinkness’.

Here is the recipe for seasoning the steaks that TSB’s Stuart J uses.  This makes a lot of seasoning but keeps well.

Paula Deen’s HOUSE BLEND

1 cup salt
¼ cup black pepper
¼ cup garlic powder

http://www.pauladeen.com/recipes/recipe_view/house_seasoning/

Mix all together and store in an airtight container.

So Fire up the Grill!  And have a HAPPY FATHERS DAY!

About the Author
McKinney resident Kyra Effren is a contributing writer for TownSquareBuzz.com’s “Food” section.  She is a retired food stylist and contributing writer for the “Food” section of Dallas Morning News. In 1975, Effren opened Cours de Cuisine Cooking School in Dallas and in 1978, she was awarded The Commanderie des Cordon Bleu in France for her contributions to French cooking.   She has edited multiple cookbooks and served as recipe tester for a number of cookbooks including both of the Mansion on Turtle Creek cookbooks by Dean Fearing and baking books by Nick Malgieri.

Kyra welcomes any and all reader comments and suggestions.  What would you like to have for dinner?

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