Tag Archives: beef

FOX 26 News visits Killen’s Steakhouse in Pearland

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Don’t let the building fool you; Killen’s Steakhouse is an upscale restaurant in the heart of Pearland, Texas.

Chef Ronnie Killen returned to his hometown after training at Le Cordon Bleu and honing his culinary skills throughout the U.S. He has cooked for President Bush several times and was a candidate to serve as the executive chef at the White House in 2005. Chef Killen has won many awards and accolades and many of his customers consider Killen’s Steakhouse to best of its kind in Texas.

With help from food radio talk show host Cleverley Stone and FOX 26 reporter Ruben Dominguez, Chef Killen demonstrates how to prepare several of his special recipes.

Houston weather, traffic, news | FOX 26 | MyFoxHouston

Watch as Chef Killen prepares steak along with pork bellies and creamed corn.

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays from 12 p.m. until 3 p.m. on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

 

Cullen’s Upscale American Grille participating in Houston Restaurant Weeks

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Chef Paul Lewis from Cullen’s Upscale American Grille is serving lunch and dinner for Houston Restaurant Weeks. Some of the dishes on his menus include:

  • crispy beef empanadas with black beans, avocado and charred tomato salsa
  • grilled bone-in pork chop with sweet potato mashers,braised mustard greens and golden raisin-whiskey jus
  • chocolate pecan brownie served with blue bell vanilla ice cream and praline caramel sauce

 

Chef Lewis shows food radio talk show host Cleverley Stone how to make the beef empanadas from his menu.

Houston Restaurant Weeks takes place from Aug. 1 through Aug. 31, 2012.

Cullen’s Upscale American Grille will donate $3 from each Houston Restaurant Weeks lunch and $5 from each Houston Restaurant Weeks dinner sold to the Houston Food Bank.

Diners can make a $10 donation to the food bank by texting HRW to 20222. (Message & data rates may apply and all purchases must be authorized by the account holder. See details at: www.HoustonRestaurantWeeks.com.)

Houston weather, traffic, news | FOX 26 | MyFoxHouston

For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)

Beef & Guajillo Chili Empanadas (makes 32 Empanadas)
Chef Paul Lewis, Cullen’s Upscale American Grille

Ingredients

  • 1 pound Ground Chuck (beef)
  • 6 oz Yellow Onion, peeled & small dice
  • 4 oz Poblano Pepper, ribs & seeds removed, small dice
  • 6 oz Queso Quesadilla Cheese, grated
  • 1 Can Diced Fire Roasted Tomatoes (14.5 oz size)
  • 2 T Guajillo Chili Paste
  • 4 pk Goya brand Turnover Wrappers – (available from Fiesta & Mi Tienda)

 

Directions
1. Sear Ground Beef, allow to drain off rendered fat.
2. Sauté onions till brown in same pot.
3. Add corn & poblano, cook till tender.
4. Return meat to pan along with the vegetables.
5. Add guajillo chili paste & fire roasted tomatoes (including liquid).
6. Bring to a boil & then reduce heat to a simmer, allow to cook for about 15 mins.
7. Add Cheese, mix thoroughly.
8. Season with Salt & Pepper & Chill.
9. Take a 1 oz scoop & place the mix into the center of a wrapper.
10. Fold over upon itself to create a semi circle.
11. Press to remove any air pockets.
12. Crimp the edges using the tines of a fork.
13. Chill.
14. Fry in desired choice of oil at 350 degrees F until golden.
15. Allow to set for a second prior to serving to allow heat to evenly distribute & any excess oil to drain off.
16. Serve with your favorite salsa!!

Akaushi Kobe-Style Top Sirloin

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Akaushi is the only pure-blooded Japanese cattle in the United States. The herd, located in Yoakum, Texas, is closedly guarded by off-duty Texas Rangers. In 1994, due to a loophole in the trade Act of 1992 between the United States and Japan, a small nucleus of Akaushi cows and bulls were brought to the United States in a specially equipped Boeing 747. Today, Akaushi genetics are controlled by a group of Texans under the name HeartBrand Beef, Inc. McCormick & Schmick’s executive chef Bill McKinley shows food radio talk show host, Cleverley Stone, how to cook this highly-prized beef.

 

Akaushi Kobe Top Sirloin
1. Season the steak with sea salt flakes and freshly ground black pepper.
2. Grill over medium heat for 3-5 minutes per side for medium rare.
3. Remove steak from heat and allow to sit for 2-3 minutes.
4. Top with roasted garlic rosemary butter (recipe below) and sprinkle with sea salt before serving.
5. Serve with your favorite vegetable and potato. Garlic Rosemary Butter Recipe Ingredients 1 cup clarified butter 4 each garlic cloves, crushed 2 Sprigs fresh rosemary
Preparation: 1. Heat clarified butter in small sauce pan. Add crushed garlic. When the garlic starts to bubble and float on the top of the butter, add the rosemary and remove from heat. 2. Allow butter to cool for several minutes. Remove rosemary and hold at room temperature until needed.

www.McCormickAndSchmicks.com, www.Cleverley.com 
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For more information about food, wine and dining in Houston, catch Cleverley’s radio show, Saturdays at Noon on KIKK 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)

Grilling Tips from Tesars Modern Steakhouse

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Co-Executive Chefs, known as the ‘Dynamic Duo,’ Chef Austin Simmons and Chef Jeramie Robison from Tesars Modern Steakhouse and Seafood Restaurant in The Woodlands offer some grilling tips to food journalist Cleverley Stone.

On the web:
http://www.tesarsthewoodlands.com/
http://www.cleverley.com/

Balsamic Caramel Beef with Texas Shiitake Mushrooms with Organic Rice & Toasted Coconut

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Source: Monica Pope

Ingredients:
1 ½ lb Texas Beef , cut into 1 ½-inch cubes
(all-natural, no hormones/no antibiotics)
1 cup Flour, seasoned with
2 tbls kosher salt & 1 tbls freshly ground pepper
2 tlbs grapeseed oil
2 cups Texas Shiitake Mushrooms, sliced
2 cups your favorite organic rice
¼ cup shaved coconut, toasted, to garnish

Caramel Sauce
2 cups organic chicken stock
2 tbls kecap manis (sweet soy sauce – see note below)
2 tbls balsamic vinegar
1 tbls Wholesome Sweeteners organic sugar
6 cloves organic garlic, peeled and thinly sliced 1 inch piece fresh ginger, peeled and minced

Directions:
Cook your favorite rice as per the instructions on the package (we like to use Japanese sticky rice). Keep warm until ready to serve.

While waiting for your rice to cook, combine all ingredients for the caramel sauce and set aside. Saute your mushrooms in grapeseed oil and then set aside.

Dredge the beef cubes in the seasoned flour. Pat off excess flour and sear in a sauté pan that you have drizzled with grapeseed oil for 2-3 minutes on each side. This will cook the beef only halfway. Do not put too much beef in the pan at one time – make sure there’s just one layer in the pan. Do as many batches of beef as you need; wipe the pan clean after two batches.

Put all of the seared beef, along with your mushrooms, back in the pan. Pour in ½ cup caramel sauce and bring to a boil. Cook over medium-high heat, shaking pan occasionally, until the sauce has slightly thickened, about 5 minutes (add more caramel sauce in ½ cup increments if sauce starts to thicken too much).

TO ASSEMBLE: Mound rice in the middle of the plate. Top with beef and balsamic-caramel sauce. Garnish with toasted coconut.

NOTE:
If you cannot find Kecap Manis, you can make your own sweet soy sauce by combining 1 tbsp soy sauce, 1 tbls molasses and 1 tbls sugar.