How to have an awesome steak experience.
So, over the last few weeks, we've been doing a whole lot of cooking steaks.... You may have seen us at one of your favorite locations sampling up our Premium Choice Certified Angus beef.
We've been really trying to get you all to try it and taste the difference...
But... the really cool thing was that I got to talking to alot of people, and it was surprising how many questions were asked about how to pick the right steak to grill.
Since we most recently sampled, three cuts, I'll focus on these... but I promise you, stick with me, and you'll hit a home run every time.
If you are looking for a great steak experience, and a great value, then I would recommend the top sirloin. This cut, is the same one you get at places like Outback. Your best bet is to eat this steak rare up to medium. If you like medium well or well, then you can eat it but I'd recommend another cut.
Moving up the chain, one of the steaks that eats great is the striploin. It is also called the New York Strip, or just Strip. This cut has good marbeling, or fat running through it so it should have lots of flavor... Get a 1 inch cut, and grill it medium rare to medium. Going past that can get tough.
Lastly, let's talk about the ribeye. This is the one that I think just about everyone in Hawaii likes. And, the reason is it has lots of fat. And, fat makes it tasty, and moist. This is the steak that I recommend for anyone who likes medium well to well. All the fat is very forgiving on the cooking.
And here is my final tip. Get a meat thermometer to check the accurate temp of the meat instead of guessing.... and always let the steak rest a few minutes before you cut it to let it relax, and let the juices redistribute.
Recently, I was asked about an item we offer in our Weekly Ad. The item was Rib Tips. A customer wanted to know what they were and where they came from.
First off, to make sure we are on the same page, the rib tip we are referring to comes from pork.
Now onto the specifics.
Man how time flies! Can you believe that it is time again for the Eat Local Challenge? I know that we typically focus on this challenge once a year, but how did you do all year? Were you able to incorporate more items into your day to day diet? I hope so!
Blueberries can be a great item for both their taste and their antioxidants. Here are a few fast ideas to get them into your diet. Throw them into your cereal or oatmeal. Toss them into a salad. Have some with Greek yogurt and honey. Or, just pop a few into your mouth and eat them like candy!
How to pick Blueberries
We wanted to take a few minutes and let you know about a few really cool items we just started in the seafood department. We know you all love our poke department so much that we thought it would be a cool idea to add a few new items to the mix. Starting this week, you should see shrimp ceviche and fresh salmon poke in our stores.
For starters, we thought it would be really fun to celebrate some of the other international variations of poke. ... more »
We all know that preparing for a big Thanksgiving Day meal can be a little stressful, especially if you're the one responsible for hosting your friends and family.
We just wanted to share a few tips with you to help things run smoothly. I know it's Tuesday now, but sit back, have a glass of wine, and check out this video interview we did with Melissa Chang from HawaiiIRL. Then ... more »
Everyone knows that Garlic Edamame is a local favorite for parties, barbecues and get-togethers, but have you tried any of our new Edamame flavors at Foodland?
The Thai Red Curry is essentially the flavor profile that you see on curry in Thai restaurants. Complex flavors of curry paste, kaffir lime and thai basil.
Black bean is Chinese fermented Black beans, accented with ginger and garlic.
Garlic Black pepper is a take on more »
Well, it's that time to challenge ourselves to eating 100% local again! I don't know about you, but I found the 2010 Kanu Hawaii Eat Local Challenge to be fun and really enlightening. As you may recall, last year I wrote recipes that were mostly local, but this year, I thought that some of you may want to step it up a notch and decide to go 100% local.
I was browsing this week's ad and something caught my eye... ground pork. My mouth immediately started watering when I started to think about making some pork hash for dinner.
Here's my quick recipe that I'm making this weekend!
1.5 lb. ground pork
1 large egg
1 can chopped water chestnuts
1/4 cup sliced green onions
1 thumb-sized piece of ginger, peeled & ... more »
This weekend is shaping up to be loaded with lots of fun in the sun as we celebrate our Independence day once again… As you all furiously go about planning your holiday menus, here is a quick idea that you may want to consider, as it is a nice addition to the usual picnic and grilling suspects that we often find here in Hawaii.