A great marinade adds flavor while tenderizing meats. Marinades generally contain oil, seasoning and an acid, which does the tenderizing. The acid can be wine, fruit juice, vinegar or buttermilk. You can marinate bite size pieces of beef for kabobs in just 30 minutes to an hour. Larger or tougher cuts of beef benefit from a longer marinating time–even overnight – for tender, flavorful results. Always marinate foods, covered, in the refrigerator. And here’s a time saving tip: buy your favorite Certified Angus Beef cuts in quantity and package them in meal-size portions in re-sealable freezer bags; add your favorite marinade before stashing them in the freezer. Move them to the fridge the night before you plan to cook them and they’ll marinate while they defrost! Wow- it’s summertime and the living really is easy! You can find more information about Certified Angus Beef brand beef, beef cuts, marinade recipes and grilling tips at CertifiedAngusBeef.com

Wouldn’t it be nice to pull together a delicious dinner in 15 minutes or less? Guess what? You can! Easily. I swear. A great meal comes together in no time flat with a little planning and cooking with more than one meal in mind.

Tonight’s grilled steak can make dinner tomorrow that much easier if you cook a little extra. A favorite 2nd day meal at my house is Steak and Mushroom Wraps with Gorgonzola Dressing. I was inspired by a package of Dole Tender Garden Blend. Its got the bold taste and tender texture that I love. The pairs well with suggestions listed on the package helped inspire me to create a quick and easy wrap that’s become a go-to meal for my family. Just toss your favorite Dole Salad blend with blue cheese dressing and a little crumbled Gorgonzola cheese then layer the salad along with sautéed mushrooms and onions and thinly sliced leftover steak into warmed flour tortillas. Quick. Easy. Delicious. You can find this recipe, and more salad inspiration, at Dole.com.

Steak ‘n’ Mushroom Wraps

Makes: 6 to 8 servings

1 pound flank, skirt or other steak
1/2 cup Sherry Vinaigrette (recipe below)
Salt and freshly ground pepper, to taste
8 ounces mushrooms, sliced
1/2 red onion, thinly sliced
1 tablespoon olive oil
1/3 cup blue cheese dressing
1/4 cup crumbled Gorgonzola cheese
1 pkg. (6 oz.) DOLE® Tender Garden Blend or other DOLE salad blend
6 to 8 (8-inch) flour tortillas, heated [Read more →]

Thanks for coming to class tonight! Thanks, too, to Jimmy Carpenter for the great wine chat, too! And for breaking away from wine and serving a Lambic beer with dessert!

As promised, here’s the link to the beef cuts chart at Certified Angus Beef.

Tonight I’m teaching a “Steakhouse Dinner” class at EQ at The Party Source. In addition to grilling up great Certified Angus Beef New York strip steaks, we’re making all the classic sides, like wedge salads, creamed spinach, crispy onion straws and of course, the best steak house dessert- cheesecake!

Cheesecake with Walnut Crust
Prep time: 30 minutes
Bake time: 1 1/2 hours
Chill time: Overnight

3/4 cup graham cracker crumbs
3/4 cup finely chopped walnuts
3 tablespoons butter, melted
4 (8 oz.) packages cream cheese, at room temperature [Read more →]

Many thanks to Gary Kessler for the stunning photos of the Gods of the Harvest event at The Krohn Conservatory on Saturday, August 21st!

Watermelon Sorbet
Serves 8

7 cups seeded, chopped watermelon (from a 4-5 pound watermelon)
1/2 cup sugar
2 tablespoons fresh lemon juice [Read more →]

Preparations are well under way for the 2nd Annual Lunch on the Land event. This signature fundraising event to benefit Findlay Market takes place on Sunday, September 19, 2010 from 1:00pm – 5:00pm and is again hosted at Turner Farms in Indian Hill.   Tickets cost $175.00 each.

The event takes place at one long table in a scenic field at Turner Farm. Guests enjoy a five-course gourmet meal prepared by a distinguished group of local chefs, led by Jean-Robert de Cavel. Each course is served with an interesting wine pairing, courtesy of The Party Source. This year, each guest will also receive a commemorative Rookwood Pottery plate, created especially for Lunch on the Land!

Call 513.665.4839 or visit www.findlaymarket.org/LOTL to make reservations.

Start the school year in an organized way by setting  up “School Central”, a place the family considers its base of operations for the school year. School Central should include: [Read more →]

Listen to the interview.

Ed Begely, Jr. was inspired to become an actor by the works of his Academy Award-winning father. As an actor, he became a household name on the long running series “St. Elsewhere,” for which he received six Emmy nominations. Since then Ed has moved easily between feature, television and theatre projects while remaining true to his passion for the environment as the star of the Planet Green series, Living with Ed a look at the day-to-day realities of “living green” with his wife Rachelle Carson. Ed’s coming to Northern Kentucky for the Second Annual Farmers’ Fair, a fundraiser celebrating our local food culture, as the Keynote Speaker.

Ed’s first book, Living Like Ed, hit the streets nationally in February 2008, and the second book, Ed Begley’s Guide to Sustainable Living came out in August of 2009. Ed has served as chairman of the Environmental Media Association and the Santa Monica Mountains Conservancy. He serves on the boards of many organizations, including [Read more →]

Listen to the interview.

Here’s how Rachel DesRochers explains her new business:

“Grateful Grahams was started because I wanted something that I could do with my kids. I wanted to show them that no matter what you can follow your dreams and do what ever it is that you wish too! So here I am not even 6 months later with a growing business, able to be with my kids as much as possible and teach them at the same time!!”

The back of the  package says “Grateful Grahams” name was chosen to help remind me to be grateful for all things big and small! I hope you enjoy these treats as much as I do!

If you like all of this positive energy, wait til you taste Grateful Grahams! They’re absolutely fabulous! Both the classic  and chocolate flavors are slightly soft, deeply flavored and topped with yummy sugar crystals. My family and I couldn’t get enough of them. I’m positive  Rachel’s Grateful Grahams are going to be a huge success!