Pan Seared Rib Eye Recipe

Rib-eye steak is a boneless cut from the rib section. The term “eye” in its name refers to the round cross-section of a muscle that is not well exercised, making the rib-eye steak very tender. Succulent and well-marbled with fat, the rib-eye is also known as a Delmonico steak after a chic New York restaurant, Delmonico’s, that popularized this luxury steak in the mid 1800s.

This Rib-eye recipe is delicious yet easy to prepared.

1 boneless rib eye steak

1 1/2-inch thick

Canola oil or PAM oil spray to coat

Salt and ground black pepper

Place 10 to 12-inch cast iron skillet in oven and heat oven to 450 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 to 3 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute or two to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

About the Author:
Ray Torres is an IT consultant by day and a gourmet aficionado by nigth, and founder of Great Free Online Recipes.com and it's recipes and cooking blog. "A celebration of cooking and great food!"
Article Source: http://www.articles411.com

Cleaning Trout - How To Clean a Trout Fish

Cleaning trout. Does that bring back memories! I think I was about 9 years old when I first learned how to clean trout. It is really pretty easy. A little practice and you will soon be cleaning trout with ease. If at all possible, use clean, running water to rinse the trout as you clean.

Scaling the trout.

For this step, you will need a fish-board with a clip to hold the tail or you can hold the tail with your hand. You will also need a fish scaler or use the unsharpened side of a good sturdy knife (short blade is best). With the trout held firmly by the tail, scrape very firmly from the tail to the gills several times on both sides. This will remove the scales so you don’t have to deal with them later. No one wants to find them in a bite of grilled fish!

Gutting the trout.

To properly gut the trout without tearing into the stomach or intestines, you will need a sharp, short bladed knife. The short blade gives you better control. The first cut you want to make is just at gill level from the belly side. This results in a cut between the jawbone and the tongue. Do not cut through the spine. Next, place 1 or 2 fingers inside the trout’s mouth with the palm of your hand pressed firmly on the top of its head and your thumb in the gill to hold it solid. Then, carefully, begin to slit the trout’s belly starting at the anus and working your way up to the cut under the gills. You need to be careful not to cut into the guts themselves, as this will foul the flesh, making it inedible. Keep your knife just under the skin. To pull the guts out, hold the trout firmly with your thumb under the jaw and your index finger in the mouth. Then get a firm grip on the guts and pull them out. All that is left to do is to scrape your thumb along the spine in the gut cavity to clean out the bloodline.

To behead or not to behead.

This last step can be a matter of personal preference. Removing the head of the trout. Some people like it left on, but, personally, I don’t like my food looking back at me.

To do this, you need a good sturdy knife. The same one you used to cut the belly open will work. Just be sure to rinse it good first. To cut the head off, grasp the trout firmly in the middle with your thumb in the gut cavity and the rest of your hand wrapped around it. Hold the trout so that the head is pushed down on your cutting surface. With your knife, make a firm slicing motion through the spine at gill level, preferablywith the gut cavity up. Once this is complete, rinse the trout and you are ready to proceed with the rest of your trout cleaning.

Of course, you could use my favorite method to clean a trout. Filet it!

About the Author:
Sources Inc manages informational websites based on many subjects. Fishing - Health Food
Article Source: http://www.articles2k.com

Baked Chicken and Chicken Soup

A quick and simple 2-in-1 recipe for any occasion.

Did you know that buying a whole chicken to bake is a real cost-saver! Why you ask? Simply because you can produce two meals from one bird! And this particular recipe that I will show you is actually two different recipes which work together to create two meals from one whole chicken. This is a very clever recipe I've learnt so read it.

The baked chicken is a light, healthy meat with very little added fats, preservatives, or any sticky sauces and marinades. It is a great dish to serve to a group of guests, because it is pretty much universally delicious. And you know for sure that you won't be leaving anybody out!

Chicken soup is wonderful when it is homemade. Using your own chicken, noodles, vegetables, and spices makes a soup that is so much better than any store-bought food that you may never buy another can of soup again!

Ingredients:
1 whole chicken
2 carrots
2 stalks of celery
2 c. of noodles
1 small onion
1 Tbsp. rosemary
1 tsp. basil
1 cube of chicken bullion

Instructions:
1. Pre-heat your oven to 350°F
2. Remove the giblets from the chicken.
3. For a lighter meal, remove the chicken's skin. For a delicious meal, leave the skin in place. To add flavour, along with fat, rub a half-stick of butter over the chicken, under its skin.
4. Place the chicken in a baking pan and place it in the oven.
5. Bake the chicken for 25-45 minutes, depending on your preference.
6. Serve and eat the chicken, but do NOT throw away the uneaten portions.
7. Place unused chicken into a pan with 2 cups of water.
8. Boil the chicken for about five minutes
9. Place the chicken in the refrigerator.

--The Following Day--

10. The meat on the chicken will be easily separated from the bones, because of the boiling the night before. Remove it and put it into a pot along with four cups of water and any other left over meat.
11. Bring 6 cups of water to a rolling boil and add the noodles.
12. Begin heating the chicken and water on high heat.
13. Place the rosemary, basil, and bullion into the chicken and water.
14. Chop the carrots and celery and put them into the soup mix.
15. Bring the soup to a boil and leave for 2-10 minutes, depending on how soft you would want the vegetables to become.
16. Drain the noodles, add them to the soup, and you're ready to serve.

About the Author:
John
AceCooking AceRecipes SimpleCooking SpecialRecipes AllCooking
Submitted on 2006-11-05
Article Source: http://www.articlesarea.com/

My 5 Gourmet Ingredient, Vegetarian Cooking Done Right

Are you a vegetarian or thinking about becoming a vegetarian? Do you want to know how to become a vegetarian that can cook great meals? Learn the 5 ingredients that I use to make just about any vegetarian meal taste better.

The first ingredient that I will introduce to you is garlic. Garlic is a spectacular for cooking and can add a ton of flavor to just about anything. If you are a true vegetarian you use olive oil or something other than butter to cook with. This means that garlic will be even better for you because garlic gains a wonderful and potent flavor when you cook with olive oil.

That leads me to my second ingredient, olive oil. Olive oil is a wonderful oil for cooking and comes directly from the land. Make sure to use extra virgin olive oil because it is richer in minerals and is has a more pure taste. Even adding a dash to a salad or using olive oil to create a vinaigrette dressing can add a great flavor.

This brings me to my third ingredient, red wine vinegar, which is very popular to create the vinaigrette I just mentioned. Red wine vinegar has a very natural and great flavor. It goes well with many vegetables and actually is great when mixed into a fruit salad full of melons. If you are a vegetarian that eats fish, then you will love using red wine vinegar when cooking fish.

My fourth ingredient for vegetarian cooking is using wines. Both red wine and white wine are great for cooking. Just try cooking squash mixed with other vegetables with white wine. I prefer a good chardonnay. Make sure when you are picking a wine to cook with that you do not go too expensive because the price will not make a big enough difference for your money.

My fifth and final ingredient for vegetarian cooking is liquor. I love to cook with vodka, brandy, whiskey, and tequila. These liquors can all add a great flavor to any vegetarian dish. I love using whiskey and brandy with fruits. You can also mix in other liquors such as flavored liquors. You can experiment with all types and you will be pleasantly surprised by most of them.

Now you have 5 great ingredients to add to your vegetarian dishes. You can invent some wonderful dishes with these ingredients and become a wonderful vegetarian chef.

About the Author:
Ben Ehinger
Are you ready to taste the flavor of great vegetarian dishes? Have you wanted to become a vegetarian, but are afraid of losing the love for great tasting meals? Become a vegetarian or just spice up your vegetarian dishes today. Go to the following website for more information about vegetarian cooking:
http://www.ready-repair-my-credit.com/vegetarian.htm
This article was posted on November 22, 2006
Article Source: articlecity