tyronebcookin

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Showing posts from July, 2007

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Appreciation Dinner

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Fat Boy ~ A moment of truth

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I remember back in the day (2006-2007) catering in East Texas finding out about this muscle in the cow between the shoulders or shoulder blades called terse major. It is a seldom used muscle second only to the tenderloin filet in tenderness. It is also referred to as a shoulder tender. If sliced into medallions, they are appropriately named petite tender medallions. Also known as (AKA) petite beef tender, beef filet, chuck tender steak...the list goes on. But with great beef flavor, a good chew/bite that's tender, and a fraction of the cost of tenderloin you can't lose on price and flavor! Back then we bought it for $2.80 a pound. And it was a hit! It's said you can cook it all kinds of ways but the most successful way we found to do it was to rub it down (whatever rub mix or seasoning you want to use) and sear it on the grill or in a pan, finishing it in the oven to a medium rare. At that time a major meat company (and family) that we knew told us the price was about to

Mexican Chocolate Caramel Cookies!

These Mexican Chocolate Carmel Cookies are made with the caramel candy we made in our last video! Stephanie found an awesome "from scratch" cookie recipe that she modified to make it her own! Here is the link to the cookie recipe we modified. https://tastesbetterfromscratch.com/jumbo-chocolate-cookies/ Thank you! # TastesBetterFromScratch The changes are simple. When you watch the video you will see HOW and then WHEN to add them in. Replace the chocolate chips with 2 discs of Mexican Chocolate chopped up. Add a tablespoon of instant espresso powder to your cookie dough. Add your caramel candy into the middle of the cookie dough. Watch our caramel candy video. If you're still not convinced to try it yourself then those little square plastic-wrapped caramels from the store will do. Two things you need to remember to have the most success with this recipe: Chill your cookie dough 2 to 3 hours before using. After rounding your caramel candy into balls, chill for at least

Why I Quit Social Media (and kept LinkedIn)

"I'm going to QUIT [personal] social media." Everyone talks about it at one point or another. But few seem to carry through with it. Friends told me, "You can block 'this' and restrict 'that'. You can remove the app from your phone..." before quitting altogether. - That's more of a hassle. Quit already and stop trying to appease addiction. What we want is for everything to be convenient for us. Or we have gotten used to "humble bragging" and haven't noticed it yet. How many "selfies" do you post? In USA culture that tells me how much we think of ourselves. Not because we post a Selfie, but how many times and why? The excuse I hear the most is, "I would but then I wouldn't be able to stay in touch with friends and family all over the world". That's a valid excuse. Although, how many will seek out friends and family outside of Facebook or Instagram? We have a cellphone number, What's App account,

Lasagna Rolls!

Tytus and I make Lasagna Rolls. We kept it simple. Lasagna sheets, ground turkey meat, jar tomato sauce, and many kinds of cheese. If you want to make a bechamel sauce or add ricotta it's up to you. The amount of cheese and sauce to use is also up to you. You can make the meat and sauce mixture and cook the noodles ahead of time. That way you can later assemble and bake in case you're involving others in making supper. The best thing about this is you can pre-prep most of the meal up to a couple of days ahead. The other great advantage is the lasagna roll holds together without resting long. Unlike regular lasagna that may turn into soup and spread out on the plate if not given enough time to set up. Ingredients: 6 lasagna sheets (about half a box) 1# ground turkey meat 1 to 1 1/2 Jars of your favorite tomato sauce 1 bag mixed cheeses shredded 1 bag mozzarella cheese shredded

Making Vanilla Extract

Tytus and I start making vanilla extract. Ezra makes a cameo appearance. We show you a very easy process. The hardest part about making vanilla extract is waiting AND finding great products. Years ago while traveling to visit family I toured a distillery called Siesta Key Rum. This company has won many awards and their product is Top Knotch, On Point, or whatever the new phrase is for excellence. https://www.siestakeyrum.com/ (and NO, I am not getting paid to say it) In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contain a minimum of 35% alcohol and 100g of vanilla beans per liter (13.35 ounces per gallon). Take advantage of the categories and lists that I have assembled and reviewed for top recommendations in the kitchen. Kitchen Best Buys https://bit.ly/KitchenBestBuys

No Flour, No Mess, Pizza Dough Rolling

The PIZZA hack you never knew you needed! At home, no rolling pin, no machine. This clip was pulled from my full-length video "PIZZA! Start to finish!" https://youtu.be/seLx6YSyP_c Take advantage of the equipment I have reviewed for top recommendations in the kitchen. Kitchen Best Buys http://bit.ly/KitchenBestBuys