Soy Marinaded Bison Steaks

Good Monday morning Foodies! I hope everyone had a great weekend. I know I did. Over the weekend I brought home some Bison Strip Steaks and Bison Rib Eye Steaks to marinade and grill. The recipe was super easy, and after letting them sit over night they grilled up to perfection on the outdoor grill. I really love preparing our Bison from Lobster Gram for several reasons...after you read through this list, perhaps you will consider trying bison next time too!

• Lower in calories, fat and cholesterol than chicken, beef and pork
• Higher in protein than chicken, beef and pork
• Our Lobster Gram Bison is FREE RANGE
• Hormone free
• Antibiotic free
• Fed Natural Grains and Hay

After all of these excellent health benefits, the bison steaks taste almost identical to a prime beef steak. Only the chef will know just how healthy the meal is! Well, here is my video and the recipe is below the video window. I can't wait to share some more of my bison adventures with you guys! I will be back with images soon!

Bison Marinade Ingredients
1/3 cup canola oil
1/3 cup aged balsamic vinegar
1/3 cup soy sauce
1 tsp. fresh crushed or minced garlic
1 Tbsp. minced dried onion
1 tsp. hot sauce or to taste (optional)
Ground black pepper to taste
Two 10 oz. Bison Strip steaks
Two 10 oz. Bison Ribeye steaks

Directions
Mix all the ingredients in a bowl with a whisk, then pour the marinade into a 1-gallon plastic bag. Add the Bison steaks and place in refrigerator, laying flat, for at least 4 hrs. or, better yet, overnight. Remove from marinade and sear both sides on a hot grill. Then, turn the heat down to medium and cook “Low and Slow” until medium rare, about 4-5 minutes per side. Use tongs, never a fork, to turn. Times will vary - be careful not to overcook! Let stand 10-15 minutes before cutting.

Images from Broiled Maine Lobster Tails Au Gratin

And here are some of the images from my Maine Lobster Tails Au Gratin Recipe. If you want to see all of them, you can by visiting my Flickr photo stream! Happy eating Foodies!

Broiled Maine Lobster Tails Au Gratin

Good afternoon foodies! I hope everyone had an awesome weekend...I know I did! I took some vacation time last week to celebrate my 25th Birthday. It was nice to get some time to relax and get back to a normal pace, but it makes everything seem so much more rushed when I get back to the office. I guess that's the great trade off. Well, before I started my awesome Staycation, I made some Broiled Maine Lobster Tails Au Gratin. This recipe was pretty simple, and absolutely mouth watering. I also show everyone how easy it is to butterfly a Lobster Tail so it looks like the lobster you would order in a nice restaurant. I have some great images on the way as well, so get ready to drool! I need to choose a recipe for this week, and I think I'm leaning towards a good steak recipe. I have been meaning to do one for a while and I think it's time. I'll let you guys know what I come up with on that one.


Ingredients

• 4 Maie
Lobster tails (6-7 oz. each)

• 2 Tbsp. breadcrumb


• 2 Tbsp. grated Parmesan cheese


• 1 Tbsp. fresh minced parsley


• 1 dash paprika


• 1 Tbsp. butter, melted


• 2 Tbsp. dry white wine


• 2 Tbsp. lemon juice


• 1 clove garlic, crushed

Directions
First, you need to prep your tails. With kitchen scissors, cut lengthwise through the top of the lobster shell (the round, hard side of the shell). Note: When cutting the shell, you will also be cutting through the lobster meat which is okay - this butterflies the meat for you and makes a very nice presentation. If you wish to remove the digestive tract (the dark line that runs along the length of the tail), this is a good time to do that as well. Then pry open the shell using your fingers. Starting at the wide end, carefully loosen meat from bottom of shell, keeping meat attached at the small tail end. Lift meat through the cut shell opening and place on top of shell. Combine breadcrumbs, Parmesan cheese, parsley and paprika in a small bowl. Stir in melted butter. Set aside.Combine wine, lemon juice and garlic, and stir well. Brush lobster with half of wine mixture. Broil 5" from heat for 9 minutes, or until lobster meat turns opaque. Watch closely to avoid overcooking. Baste after the first 5 minutes with the rest of the wine mixture. Sprinkle breadcrumb mixture over tails at the end of 9 minutes, then broil an additional 30 seconds or until golden brown.

Munchie Monday at Lobster Gram

It has been an awesome Monday here in the Lobster Gram office. It's been a day of cooking and taste testing for all of us here, and that always puts us in a great mood. I took plenty of pictures to share with everyone, so here they are. To give you a quick run down of what we ate, here is the list.

• 16 oz New York Strip Steaks (4)
• 10 oz Fillet Mignon Steaks(2)
• 10 oz Center Cut Bone In Pork Chops (2)
• 6 regular Maryland Style Crab cakes
• 6 Blue Crab Shells with Crab filling
• Chocolate Gift Box Cake (square)
• Chocolate Round Gift Cake (round)
• Red Velvet Cake with Cream Cheese Frosting
• Creme Brulee Cheesecake with raspberry swirl
  

Hope you enjoy! I know we sure did. Most of my coworkers are fighting off the food coma as I sit here typing this. It may be time to go start another pot of coffee for everyone.

Pictures from Drunken Grilled Pork Chops

Drunken Grilled Pork Chop Video

Good morning everyone! Its a rainy, dreary Monday here, but not even that can dampen my spirits too much this week. I am only working two days this week, and then I'm off for 5 days in a row. Yay vacation. Not really planning on doing too much. I'm turning 25 on Wednesday so my week and weekend will probably be one long celebration. Thankfully the weather is supposed to be nice by then so I'm sure I'll do a bit of grilling.
...and speaking of grilling...I have the new videos and recipes from my Drunken Grilled Pork Chop recipe this weekend. The marinade made the pork chops perfectly moist and tender. I'll definitely be making this one again. On the down side, I made the Purple Foodie's Garlic Oven Fry recipe again and unfortunately it ended up making my camera man ill. He suffers from diverticulitis and apparently he can't partake in freshly milled black pepper. Oh well, I didn't know and neither did he. The fries however still rocked something fierce. I'll just have to make sure he isn't eating with me when I use it.
While I'm getting the the pictures together from this adventure, here are the videos and recipes I used. Pictures are on the way and this time I swear I won't forget for a week!



Short video montage of the chops grilling away


Ingredients

* 2 Bone-In Pork Chops, about 1” thick
* 1/8 cup soy sauce
* 1 Tbsp. Brown Sugar
* 1 tsp. grated fresh ginger
* 1 cup of your favorite beer

Directions
Place ingredients in a bowl and whisk until combined. Place chops in zip lock bags and spoon marinade onto chops. Seal bags and massage marinade into the chops. Place bags in fridge and let sit for 4-24 hours turning bags as needed to distribute marinade. After chops are sufficiently marinaded, heat electric grill on high. Remove chops from bags and place directly on heated grill. Cook on high for 7 minutes on each side. Internal temperature of cooked pork chops should reach 170 degrees. Meat should be white all the way through.