Weekend Inspiration

How to Salt a Steak

The key to seasoning a steak before grilling it is to use a generous amount of Kosher salt. More than you think you need. One of the most common mistakes home cooks make is undersalting their food — especially meat. (And remember, I'm talking about coarse-grained Kosher salt, NOT ordinary table salt!)

When it comes to seasoning a steak, you don't have to get too complicated about it. There are all kinds of spice rubs and seasoning mixes out there, but a perfect steak really doesn't need much more than Kosher salt and freshly ground black pepper.

Kosher salt is the best kind of salt for seasoning a steak because its coarse crystals will really grab onto the meat. Season generously. When it comes to pepper, everyone's tastes are a little different. But even a little bit of freshly ground black pepper will spice up a steak and also give it a slight crunch. But please be sure to use freshly ground black pepper and not the powdery stuff that goes in pepper shakers.

Serious Eats has some advice on when to salt your steaks

Read a half dozen cookbooks or listen to a half dozen celebrity chefs, and you're likely to hear at least as many different responses as to when you should salt your meat. Some claim salting immediately before putting it in the pan is best. Others opt not to salt the meat at all, instead salting the pan and placing the meat directly on top. Still others insist on salting and resting for up to a few days in advance. Who's right?

To test this, I bought myself a a half dozen thick-cut bone-in ribeyes (I love the smile butchers get in their eyes when you do this) and salted them at 10 minute intervals before searing them in a hot skillet. So the last steak went into a pan immediately after salting, while the first steak went in a full 50 minutes after salting. All of the steaks were allowed to rest at room temperature for the full 50 minutes, ensuring that they were all at the same starting temperature before cooking began.

The results? The steaks that were salted immediately before cooking and those that were salted and rested for at least 40 minutes turned out far better than those that were cooked at any point in between.

Freshly Ground Black Pepper

There's another debate about seasoning steaks, and this one relates to black pepper. To begin with, let's agree that freshly ground black pepper is a must for the perfect steak.

One school of thought suggests that applying the pepper before cooking means that the pepper will actually burn while you cook it, imparting a bitter flavor to the steak. They suggest grinding some black pepper on to the steaks after searing them, or right before serving them. The other school simply seasons their steak with freshly ground black pepper before cooking and is done with it.

Who's right? It's not that the notion of burning pepper is complete nonsense — in theory, yes, black pepper could burn. The problem with seasoning with pepper midway through the cooking is that the pepper granules may not stick to the meat. The solution could be to pass a pepper grinder at the table, but if you're cooking outside and eating in an informal style, this might not be feasible.

So unless you've detected a burnt pepper flavor on your steaks in the past, by all means go ahead and season your steaks with freshly ground black pepper before cooking them.

Coney Island Grill by Gourmet Trends

I bought a Coney Island Grill by Gourmet Trends for the cabin this week.  It was only $5 at Liquidation Supercentre with the idea of using it on the barbecue to cook up better hamburgers (which prefer to be cooked on a flat griddle.

People use them on stoves which because of the lightweight makes them want to move around quite a bit.  Hopefully it will be better on the grill.  Either way, it's $5.

Grilled Pizza Bread Recipe

Frozen dough works well for this recipe, or ask your favourite pizzeria for dough. If you’re not in a hurry, you can even make your own dough. Stretching it instead of rolling it makes it nicely uneven, creating crispy and chewy textures.

For the seasoning:

• 1 cup extra virgin olive oil
• 2 teaspoons ground Mediterranean oregano
• 1 teaspoon onion powder
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon finely ground red pepper flakes
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

For the dough.

• Flour
• 3 one-pound balls of pizza dough

Toppings

• Chopped tomatoes (optional)
• Chopped onions (optional)
• Chopped fresh basil (optional)

Directions

1. To make the seasoning: In a small saucepan combine all the seasoning ingredients. Whisk over low heat just until warm and oil becomes fragrant. Remove from heat and let rest for 2 hours at room temperature.
2. Lightly flour the back of a 15 x 10" baking sheet and one of the pizza dough balls. Stretch out the dough to the size of the baking sheet. Place the stretched dough on the back of the baking sheet. Stir the seasoned oil and liberally brush the surface of the dough. Turn the baking sheet (like a big spatula!) with the dough directly onto the cooking grate. Remove the baking sheet and liberally brush the top side of the dough with the seasoned oil. Grill over Direct Medium heat until the underside of the dough is marked, 1 to 3 minutes. Don't worry if the crust bubbles; it will deflate when turned over.
3. Slide the dough onto the baking sheet and flip the ungrilled side onto the grill. Brush the top with more oil and continue to grill for 3 to 4 minutes. Remove from grill and cool slightly on a cooling rack. Top with chopped tomatoes, chopped onions, and fresh basil, if desired. Cut into individual pieces. Repeat grilling procedure for 2 remaining balls of dough. Serve warm. Makes 12 to 15 servings

Weekend Inspiration

Q Cabins

The Q Cabin

Q Cabins are the new concept in sustainable micro housing.  Every material or system choice used to build the Q is based in a green technology.  We use steel stud and EPS foam wall panels,  natural fibers, high tech insulation methods, low-E insulated glass, passive and active solar systems, automatic ventilation systems and sustainable sized footprints.  The end result is an architecturally pleasing, resource efficient, and environmentally friendly cabin.  Your Q Cabin shell is made of 100% recycleable materials.

The Teardrop Cabin

The Teardrop Cabin Kit was designed for the value conscious vacationer. Hit the slopes, ride the trails, climb that mountain, you’ll have a great place to crash and clean up. The Teardrop Cabin Kit is built of the same materials as its larger counterparts, the Mini and the Nautilus XP, but has a smaller volume, and a little more Retro. All of the green architecture is still there.

The space is very generous at 340 square feet and the highest part of the ceiling reaches just over 12 feet.

The Q Mini Cabin

The Mini Cabin Kit was designed as the ultimate retreat cabin. With 391 square feet and 18 foot ceiling heights, this one room cabin kit feels anything but small. Footprint size is 18′ by 23′. The Mini Cabin Kit is perfect for couples or small families. The view wall has 17 feet of glass, capturing the essence of your property.

The 8 foot by 8 foot roll up glass door promotes interaction with the outdoors opening the main space to nature. This unique feature allows the Mini Cabin Kit to convert to a storage garage when not occupied. Pull boats, four wheelers, bikes, patio furniture and all the rest of your toys inside for safe keeping while you’re gone.

The Q Cabin Kit’s shell is superior in every way. The insulated wall panels perform above an R-40 rating, saving you in energy cost. These structural panels are resistant to mold, mildew, insects, and fire, protecting your investment to the fullest.

 

Fforest Camping Domes

The coolest camping in all of England

Oceanside cabin overlooking the Northumberland Strait in Nova Scotia, Canada.

Creamy Buffalo Chicken Dip Recipe

This slightly spicy dip cleverly captures the flavour of buffalo chicken wings.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup Louisiana-style hot sauce
• 1 cup Hidden Valley® Ranch
• 3 cans (4-1/2 ounces each) chunk white chicken, drained and shredded
• 1 cup (4 ounces) shredded cheddar cheese
• Thinly sliced green onions, optional
• Corn or tortilla chips
• Celery sticks

Directions

1. In a small bowl, combine the cream cheese, hot pepper sauce and salad dressing. Stir in chicken.
2. Spread into an ungreased 11-in. x 7-in. baking dish. Sprinkle with cheddar cheese. Bake, uncovered, at 350° for 20-22 minutes or until heated through. Sprinkle with green onions if desired. Serve with chips. Yield: 5 cups.

Weekend Inspiration

200 sq.ft. | 2 months to build | $2,000 cabin

If you could use some extra space in the form of a small studio/cabin, and if you know how to use basic tools, I have just the project for you. I call it my 2-2-2 plan: 200 sq.ft., 2 months to build, $2,000, and I might add: 2-cute.

I like it.

A Summer Cabin

Classic Chicken Wings Recipe

Ingredients

• 3 pounds of chicken wings
• 1 teaspoon kosher or sea salt
• 1 teaspoon sweet Hungarian paprika
• 1 teaspoon onion powder
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder

Directions

1. Rinse the wings and pat dry.  In a large sealable plastic bag, combine the remaining ingredients.  Add the chicken, seal the bag, and shake to coat evenly.  Place the wings on a a baking sheet and let stand at room temperature for 30 to 60 minutes.
2. Prepare a hot fire in a grill.
3. Grill the wings in a single layer, turning and rotating, for 20 to 30 minutes.  There are done when the joints move easily and can be torn apart.  Serve hot.

From the BBQ Queens Big Book of Barbecue

How long should you be grilling your steak?

From About.com

Grilling Times by Thickness

These times are total cooking times. Divide in half for each side. Times are approximate and will vary depending on the type of grill, fuel, weather conditions, etc..

Thickness	Rare	Medium	Well	Heat
1”	8-10 minutes	12-14 minutes	16-20 minutes	High
1 1/2”	10-14 minutes	16-20 minutes	22-26 minutes	High
2”	12-16 minutes	18-22 minutes	24-28 minutes	Medium
Internal Temperature When Done	130 to 135 degrees F. (55 to 57 degrees C.)	140 to 150 degrees F. (60 to 65 degrees C.)	170 or higher degrees F. (77 or higher degrees C.)

 

 

 

 

 

 

 

 

 

 

 

 

 

1. Let your steak reach room temperature before grilling. Some people might tell you that this isn't necessary, however I feel that this helps grill your steak more evenly and faster.
2. Trim the steak of excess fat. Any strips of fat should be about 1/4" thick. Also cut through the fat strip about every 1 1/2". When grilling fat shrinks fast than the meat and it can cause your steaks to curl.
3. Season. I light brushing of olive oil, maybe some fresh cracked pepper is all you want. Seasoning is entirely up to you. Preheat the grill. Hot as it will go for a gas grill or a single layer of ashy white coals for a charcoal grill.
4. Oil the grate. An easy way to do this is to take a piece of trimmed fat, hold in tightly in a pair of tongs and rub it on the hot grate.
5. Grill. Place each steak on the grill for one minute. Turn and grill on the second side for an additional minute. Turn and rotate 45 degrees and grill for half the remaining cooking time. Turn again. If you do this right you will get a nice diamond pattern of grill marks.
6. Remove when done. I use the pressure test to check my steaks. When you are getting close to having a done steak press it with your index finger or the flat side of a grilling fork to get a feel for it. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm. Once you get the hang of this trick you will be able to remove steaks from the grill at just the right second.
7. Let the steaks rest for 5 minutes before serving. This will let the juices flow out from the center so the whole steak is nice and juicy.

Mexican Quesadillas Recipe

Ingredients

• 4 Beef Fast-fry Steaks, about 12 oz
• 1/2 tsp each salt and pepper
• 2 tbsp lime juice (about 2 limes)
• 1-1/2 cups shredded Monterey jack cheese
• 1 cup frozen corn, thawed
• 1/4 cup salsa
• 1 jalapeno, seeded and minced
• 1/2 tsp hot sauce
• 4 large flour tortillas

Directions

1. Rub steaks all over with salt and pepper. Grill over medium-high heat for 2 to 3 minutes per side or until cooked through. Remove from grill; drizzle with lime juice and set aside. Reduce heat to low.
2. Combine cheese, corn, salsa, jalapeno and hot sauce; Spread 1/2 cup (125 mL) of mixture evenly over one half of each of the 4 tortillas. Cut steaks into strips, sprinkle over cheese mixture. Fold over tortilla half to form a half-moon. Assemble 3 more quesadillas in the same manner.
3. Grill each quesadilla for 2 minutes per side or until toasted and cheese is melted.