Category: steak

Fajitas – Sonoran Living Live – July 31, 2013

It was again our pleasure to share three, five-minute segments with the ABC 15 viewing audience on the morning of Friday, July 31, 2013.  Below are each of the clips in order exactly as they appeared.  The recipes are also included below! Part 1 (Why skirt… Continue reading

New Product Release – simple seasonings™ fajita

(photo courtesy of the Sonny Falcon family) Nose-to-tail cookery has been around since the very first animal was butchered.  The last thing anyone wanted to do was waste precious protein. Few understood this better than the vaqueros of North America.  These horsemen were also cattle… Continue reading

Phoenix Bites – Top 7 Gift Ideas for Father’s Day (June 11, 2013)

  Top 7 Gift Ideas for Father’s Day  

New Product Release – simple seasonings™ – BBQ Rub

  BBQ. Barbecue. Barbeque. No matter how you say it or spell it, the idea, meaning, tools and flavors are universal. Gas, wood or charcoal fire cooked meats, fruits and veggies are the basics. A complex, smoky flavor profile with herb and spice notes, and… Continue reading

Succulent Seasoning Secrets – How (or when) to salt your proteins!

  One of the most basic tenets in the kitchen is that of “salting (often referred to as seasoning) your proteins”. We’ve already broached that subject in a previous blog post – “What’s at steak?” From beef to pork to chicken to lamb, every chef worth… Continue reading

Dry Aged Beef – You can taste the difference!

  Can you remember the last delicious juicy, richly beefy tasting burger you had? Cooked to perfection. (our individual ideas of perfection may vary, but it was perfection none-the-less) What was it that made that burger taste so good? At the end of the day,… Continue reading

The thrill of the grill!

  The month of May brings us National Barbecue Month, Beef Month, Hamburger Month, Asparagus Month, Strawberry Month, Egg Month, Salsa Month, Salad Month and Celiac Awareness Month. If you’ve been paying attention along the way, you are quite aware of our fondness for grilling… Continue reading