Separating a Good Steak from a Great One: Understanding How Cut and Preparation Make a Difference

(Feature Impact) Even frequent steak diners may not know exactly what separates one cut from another. The cut is simply the section of beef the steak comes from, and it helps shape tenderness, marbling and flavor. Preparation matters too, and understanding those differences can make it easier to choose the steak that best fits your taste.

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“When you’re looking for a great steak, it’s really all about the details,” said chef Efrem Cutler, chief steak officer for Outback Steakhouse. “It starts with quality beef and our longstanding sourcing standards. We’ve built on what we already do well across our steak lineup, from center-cut sirloin to ribeye, with even more focus on hand-trimming, seasoning, preparation and training. When you bring all of that together, you get a steak that’s tender, juicy and packed with flavor.”

Still, many diners aren’t sure which cut is right for them. Just 41% of Americans said they’re confident in their knowledge of different steak cuts, according to Outback Steakhouse’s Modern Steakhouse Survey.

If you want big, bold flavor, Cutler recommends a ribeye. For something incredibly tender, opt for the filet mignon. For a balance of flavor and tenderness, try a New York strip.

“Understanding the differences between cuts can make ordering easier,” Cutler said. “We want guests to feel confident choosing the steak that fits their taste.”

With its Best Steaks Ever lineup of hand-selected, hand-trimmed, perfectly seasoned and expertly seared steaks, including the new Down Under Delmonico Ribeye and New York strip, alongside Victoria’s barrel-cut filet mignon, center-cut sirloin and Rockhampton ribeye, guests can find the cut and flavor profile they crave.

Visit outback.com/steak to learn more and find a location near you.

SOURCE:

Outback Steakhouse

Warm Up Autumn Days with Rich, Creamy Pumpkin Soup

(Feature Impact) Nothing screams fall quite like pumpkins, and as the weather gets cooler, there’s no better way to enjoy them than in a hot bowl of homemade soup.

Roasting a whole pumpkin or kabocha squash creates deeper, richer flavors in this Creamy Pumpkin Soup recipe, but if you don’t have much time to spend in the kitchen, canned pumpkin offers a convenient alternative. Aromatic onion and garlic join warm autumnal spices like ginger and cardamom for a bowl with harmonizing layers of flavor.

Whether you want a pot of pumpkin soup simmering on the stove on a rainy day or plan to serve it as a sophisticated holiday appetizer, this recipe is a delicious way to make the most of the season’s harvest.

Find more seasonal recipe inspiration at Culinary.net.

Creamy Pumpkin Soup

Recipe adapted from Love and Lemons
Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Servings: 6

• 1       pumpkin or kabocha squash (about 4 pounds)
  
• 2       tablespoons extra-virgin olive oil, plus more for drizzling, divided
  
• 1       teaspoon sea salt, plus more for sprinkling, divided
  
• freshly ground black pepper
  
• 1       medium yellow onion, chopped
  
• 1       shallot, chopped
  
• 3       garlic cloves, chopped
  
• 1       teaspoon grated fresh ginger
  
• 1       teaspoon ground cumin
  
• 1/2    teaspoon ground coriander
  
• 1/2    teaspoon turmeric
  
• 1/2    teaspoon ground cardamom
  
• 1       can (14 ounces) full-fat coconut milk, divided
  
• 2 1/2 cups vegetable broth
  
• 1       tablespoon apple cider vinegar
  
•          water (optional)
  
• cayenne pepper, to taste
  
• 1/4    cup roasted pumpkin seeds (optional)

1. Preheat oven to 400 F and line baking sheet with parchment paper.
2. Cut pumpkin in half and scoop out seeds. Drizzle with olive oil and sprinkle with salt and pepper then place cut side down on baking sheet. Roast 40-60 minutes, or until soft. Allow to cool then peel away skin and measure 4 1/2 packed cups of flesh.
3. In large pot or Dutch oven, heat 2 tablespoons olive oil over medium-low heat. Add onion and shallot and cook 12-15 minutes until softened and caramelized.
4. Add 1 teaspoon salt, garlic, ginger, cumin, coriander, turmeric and cardamom; stir 30-60 seconds until spices are aromatic. Stir in cooked pumpkin; coconut milk, reserving some for garnish; and broth. Simmer 20 minutes then stir in vinegar.
5. Transfer to high-powered blender, working in batches if necessary, or use immersion blender and blend until smooth. If soup is too thick, gradually add up to 1 1/2 cups water until desired consistency is reached.
6. Pour into bowls and garnish with additional coconut milk, salt, pepper, dash of cayenne and pumpkin seeds, if desired.

Substitution: For convenience, use two cans (15 ounces each) of pumpkin puree instead of whole pumpkin.

 Photo courtesy of Unsplash

SOURCE:

Culinary.net

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Put a Fresh Spin on Classic Holiday Side Dishes

(Feature Impact) Add a spark to this year’s holiday gatherings by turning attention to stunning side dishes that feature a twist on tradition. These filling, flavorful recipes do more than complement the main course; they might even become the focus of the feast.

Made with gluten-free bread, this Apple, Sage and Celery Stuffing is moist and boasts all the classic taste of a traditional stuffing with an added sprinkle of Parmesan cheese for a crispy topping. For best results, use a tart Granny Smith apple or a baking apple such as Cortland, Fuji or Crispin, and for an extra-special holiday touch, consider swapping the pancetta for maple bacon.

Sure to become a holiday favorite, Traditional Cornbread and Celery Dressing offers the comforting flavor the season is known for with smoky bacon providing a delightful bite of decadence.

These soon-to-be holiday staples feature crisp Dandy Celery, which is packed with flavor and low in calories as a smart choice for snacking or cooking meals throughout the year. The fresh-cut celery sticks are pre-washed and ready to eat for convenience. All natural and free of preservatives, it’s available in both organic and conventionally grown varieties to fit your holiday festivities from the snack table to the sides that keep guests coming back for more.

Put a twist on your gatherings this season with more holiday recipe ideas by visiting DudaFresh.com.

Apple, Sage and Celery Stuffing

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4

• 1/2    cup diced pancetta
  
• 2       tablespoons butter
  
• 4       Dandy Celery Sticks, chopped
  
• 1       onion, chopped
  
• 1       apple, peeled, cored and chopped
  
• 1       clove garlic, chopped
  
• 3       tablespoons chopped fresh sage
  
• 2       teaspoons finely chopped fresh thyme
  
• 1       teaspoon finely chopped fresh rosemary
  
• 1/4    teaspoon salt
  
• 1/4    teaspoon pepper
  
• 6       cups cubed day-old, gluten-free bread
  
• 3/4    cup reduced-sodium chicken broth
  
• 1/4    cup grated Parmesan cheese
  
• 2       tablespoons finely chopped fresh parsley

1. Preheat oven to 400 F.
2. Heat large skillet over medium heat; cook pancetta about 5 minutes, or until golden brown and lightly crisped. Stir in butter until melted. Cook celery, onion, apple, garlic, sage, thyme, rosemary, salt and pepper, stirring frequently, 8-10 minutes, or until vegetables soften. Let cool slightly.
3. Stir celery mixture with bread; toss with broth until moistened. Transfer to buttered 9-inch square baking dish. Sprinkle with Parmesan and parsley.
4. Cover with foil; bake 20 minutes. Remove foil; bake 10-15 minutes, or until set in center and golden brown on top. Let stand 5 minutes.

Traditional Cornbread and Celery Dressing

Servings: 8-10

•          Butter, for greasing pan
  
• 4       slices bacon, cut into 1/2-inch pieces
  
• 1       large yellow onion, chopped
  
• 4       ribs Dandy Celery, diced (about 1 cup)
  
• 2       tablespoons minced fresh sage
  
• 1       tablespoon chopped fresh thyme
  
• 1/2    teaspoon kosher salt
  
• 1/4    teaspoon ground black pepper
  
• 3       garlic cloves, minced
  
• 4       cups day-old cornbread, cubed into 1-inch pieces or sliced bite-sized strips
  
• 2 1/2 cups reduced-sodium chicken broth
  
• 2       large eggs, whisked

1. Preheat oven to 350 F. Grease 9-by-13-inch baking dish with butter.
2. In medium skillet over medium heat, cook bacon until fat is rendered and bacon is crisp, about 5 minutes. Add onion and celery; cook until vegetables begin to soften, about 4 minutes. Add sage, thyme, salt, pepper and garlic; cook 30 seconds or until fragrant.
3. In large bowl, add cubed cornbread pieces. Add onion and celery mixture to crumbled cornbread. Stir in chicken broth and eggs. Gently toss to combine until evenly moistened.
4. Spoon into prepared baking dish and cover with foil. Bake 35-40 minutes until toasted on top and center is moist but not overly damp. Serve warm.

SOURCE:

Duda Farm Fresh Foods