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This Dec. 27, 2007 photo released by / Modernist Cuisine LLC shows seared steak. You don't have to go to some high-end steakhouse or shell out $200 a pound for ultramarbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging. A well-informed purchase and a couple of easy prep steps can make the difference between a so-so steak and one that sends your eyeballs skyward. (AP Photo/ Modernist Cuisine LLC, Nathan Myhrvold)
Editor’s Note: Phoenix police remind all residents to leave nothing in your car when it is parked outside. If something must be left in the car make sure it is in the trunk or out of sight. Never leave your car doors unlocked even while leaving the car momentarily. Police have seen a string of these quick crimes of opportunity and say they are preventable.
Summertime is burger time. And it’s so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return. What’s the magic ingredient? Fat, of course. Beef burgers are high in fat, which guarantees flavor and juiciness. And because fat enhances flavor, it also makes anything else you put in or on the burger taste better, too. Heartbreakingly, as you decrease the fat content in a burger, its flavor tends to go bye-bye, too. This is a real problem if you want to dig into a delicious burger and still want the blood to continue sailing through your arteries. The solution? Turkey. I know. I know. You’ve tried turkey burgers and it was like eating wet cardboard. Hah! But you haven’t tried my turkey burgers... Let’s start with the basic ingredient — ground turkey. While researching this recipe, I discovered that the labels on ground turkey can be quite confusing. You’d figure that a package labeled “lean” would mean what it says. Weirdly, it turns out that the calories and fat in a 4-ounce portion of “lean” ground turkey can range from 120 calories with 1 percent fat to 160 calories with 12 percent fat (which is as rich as a lean beef burger). As always, it’s best to read labels and not rely on words such as “lean” or “white meat” when looking for healthy choices. Or, better yet, grind your own turkey. Start by buying a small package of turkey tenderloins, the flap of meat that lies just under the breast. As little as a 1 1/2 pounds of turkey tenderloins can be ground to produce six burgers. Cut the tenderloins into 1-inch cubes and freeze them for 30 minutes. Pop them in a food processor and pulse until they achieve a medium-grind consistency. Now we come to the crucial part of the recipe, the part I call Turkey Helper. The blandest and driest of white meats, turkey cries out for flavor and moisture. Happily, any number of vegetables can answer this call, including sauteed onions, bell peppers or mushrooms, shredded raw Napa cabbage, or carrots.
Wednesday, May 1 is Customer Appreciation Day at Joe’s Real BBQ in Gilbert. Anyone who shows up between 11 a.m. and 3 p.m. and then from 4 p.m. through the rest of the evening — until they run out of food — will get a free BBQ sandwich made from pecan-smoked meats like chicken breast, pulled pork and beef brisket and pit ham; a free side, like sweet cut corn, potato salad, mac and cheese or BBQ pit beans; and a free drink.
On Sunday, the popular PBS restaurant review show, “Check, Please! Arizona,” hosts its first food festival at CityScape in Phoenix. While attendees enjoy a plethora of food and wine samples and live demonstrations from award-winning chefs like Robert McGrath and Chris Bianco, one humble festival booth — Pittsburgh Willy’s Gourmet Hot Dogs — takes the next step in its Cinderella story.
Gov. Jan Brewer said Tuesday that enhanced security is being put in place for this weekend's Pat Tillman run in the wake of the bombings in Boston.
Arizona shoppers are getting a bit of a financial reprieve as prices for meat took an unexpected -- and potentially unexplained -- drop during the first quarter of the year.
If your goal is to lose weight, look and feel your best and live a healthy, vibrant life, be aware of the damaging additives and synthetic chemicals in the foods you buy and eat. Seventy-five percent of the average American diet is from processed and packaged foods, which equates to approximately 10 pounds of additives eaten annually.
Food trucks have been popular for some time now in the Valley, but on April 13 a new class of diner will get to partake of the trend.
Feeling like you should do something for St. Patrick’s Day but missed Saturday’s downtown parade or don’t fancy a drive all the way to Fountain Hills for a spray of green water?
Now that the Chicago Cubs have secured a spring-training home in Mesa well into the future, the East Valley will soon welcome to the area the first of possibly many in a long line of Windy City favorites: Portillo’s Hot Dogs.
Here’s an idea we like for St. Patrick’s Day: Taking the kids to see the Phoenix area’s most famous fountain turn emerald green.
Sure, you know to wear green on St. Patrick’s Day, but how well-versed are you in the history and culture of Ireland?
Given the economic climate we’re in, you may one day be faced with a downsizing or otherwise forced to retire earlier than you had planned. But even if that happens, you can still maintain control of your financial future — if you make the right moves.
When Bill Keller landed a store manager’s job with Dillard’s department store in the Valley 34 years ago, his wife, Dianne, said she wasn’t excited about moving to Arizona, much less Mesa — from Minneapolis.
When Bill Keller landed a manager’s job with Dillard’s department store in the Valley 34 years ago, his wife, Dianne, said she wasn’t excited about moving to Arizona, much less Mesa — from Minneapolis.
When El Palacio Restaurant & Cantina owner Anthony Serrano saw some of his customers eat ten to 15 tacos a piece during his regular $1 Taco Tuesday nights, he started wondering how many tacos a person could inhale in just one sitting.
The day of the big game calls for big, stick-to-your-ribs grub.
Super Bowl Sunday surely is one of the meatiest eating days of the year. But it’s still somewhat surprising the lengths some people will go to push their game day feed over the top. Last year, for example, some enthusiastic carnivores went as far as to build football arena replicas out of deli meats, cheese and bread.
In this weeknight-friendly beef recipe, we combine the Sichuan pepper with spicy chili garlic paste for a dish that will jumpstart your mouth.
You can call it a peppercorn all you like, but the peppery ingredient that puts the buzz in Sichuan-style cooking actually isn’t one.
Allow me to confess right at the start — this is not your grandfather’s Reuben sandwich.
If you think you’ve done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey.
Trying to save money on food?
It may sound like a movie title. But the issues that are going to dominate the upcoming legislative session are guns and money.
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