TIP OF THE WEEK
The following tips to stick to a food budget come from thekitchn.com’s Food Budget Diaries.
1. “Find go-to, easy meals that fit in your budget.” Analyze what you eat and adjust. Build an arsenal of recipes you can rely on and keep your pantry stocked.
2. “Stock up on inexpensive staples like beans and eggs.” Dried beans, rice pasta and sweet potatoes are especially cost-effective choices.
3. “Divide your food budget into categories that work for you,” like staples, fresh ingredients and going-out expenses.
4. “Know that alcohol can be really, really expensive.” Cut alcohol expenses to save money.
5. “Use your smartphone at the grocery store.” Use it as a calculator and use apps to save.
Tips to pick the perfect steak to grill
These six tips to pick the perfect steak for your grill come from The Food Lab at www.seriouseats.com.
1. Start with the right cut, preferably ribeye.
2. Check for marbling. You’ll want a steak with plenty of intramuscular fat.
3. Buy a thick steak that is at least 1.5 to 2 inches thick.
4. Bone in or boneless doesn’t make a difference. It’s a matter of personal choice.
5. Get dry-aged beef “unless you don’t enjoy the extra tenderness or slightly funky flavor of dry-aged meat.”
6. Salt in advance and salt well. The site recommends seasoning days in advance, but recommends a minimum of 40 minutes before cooking.
Best Basic Guacamole
The following recipe for the Best Basic Guacamole comes from seriouseats.com.
1 small yellow onion, roughly chopped; 1 serrano chili, roughly chopped; 1/2 cup picked cilantro leaves, finely chopped, divided; 2 teaspoons kosher salt; 4 ripe avocados; 2 tablespoons juice from 2 limes
Place onion, chili, half of cilantro leaves and salt in a mortar and pestle. Pound into fine paste. Split each avocado in half, discard pits and spoon out flesh into medium bowl. Roughly mash with a stiff whisk. Add onion/chili puree, remaining cilantro leaves and half of lime juice (if using mortar and pestle). Fold to combine. Season to taste with more salt and lime juice. Serve immediately with warm tortilla chips.
Green Goddess Dressing
A surprisingly simple Green Goddess Dressing recipe comes from Jessica Battilana’s cookbook “Repertoire,” via the New York Times.
2 oil-packed anchovy fillets; 1/2 cup mayonnaise, preferably Hellmann’s/Best Foods; 1/3 cup full-fat Greek yogurt; 1/2 cup parsley leaves; 1/3 cup basil leaves; 1 to 2 tablespoons lemon juice; 2 tablespoons finely chopped fresh tarragon leaves; 3 tablespoons minced chives; Salt; Freshly ground black pepper
In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and one tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, then stir in the tarragon and chives. Adjust seasoning to taste with salt, pepper and lemon juice.