Posted by Joe Muscarella in Blog, CookingMay 15th, 2009 | 1 Comment
Allow me to be the first to welcome you to STEAKNIGHT Magazine. We hope you enjoy looking through our site, we believe you will find it informative, entertaining and "real".
But don't stop there, STEAKNIGHT Magazine is as good as our visitors make it. We encourage you to use our 7-star voting system. It's simple, just click the stars to let everyone know how much you liked an article, recipe or any page our our website. Also make sure to sign up for free and become a member of our site. You can share comments, recipes and articles of your own with out growing community of steak lovers!
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Posted by Joe Muscarella in RecipesAug 25th, 2009 | No Comments
Here is another non steak recipe for you to enjoy. A delicious BBQ chicken. Enjoy.
Ingredients:
1/4 Cup Canola Oil
2 Medium Yellow Onions, Diced
4 Garlic Cloves, Minced
2 Cups Peeled Seeded And Diced Tomatoes
1/2 Cup Ketchup
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Light Corn Syrup
2 Tablespoons Worcestershire Sauce
1/4 Cup Molasses
1/2 Cup Cider Vinegar
1/4 Cup Dijon Mustard
1/2 Teaspoon Red Pepper Flakes
1 Tablespoon Paprika
Salt & Freshly Ground Black Pepper, To Taste
3 1/2 lbs Chicken, About, Cut Into 8 Serving Pieces
In a large saucepan...
Posted by Joe Muscarella in Beer, ReviewsAug 12th, 2009 | No Comments
Newcastle Brown Ale is an easily available and nicely drinkable English Brown Ale that definitely deserves a try.
Origin: Scottish & Newcastle Breweries, Newcastle-upon-Tyne, England
Type Of Beer: English Brown Ale
Nicknamed the “never bitter beer,” Newcastle Brown Ale is a signature brew of the Newcastle Brewery. First brewed in 1927 after three years of development, it began winning awards at the 1928 International Brewers’ Exhibition in London. Newcastle Brown has been in production continuously ever since, even through the material shortages and restrictions...
Posted by Joe Muscarella in RecipesAug 12th, 2009 | No Comments
Try this incredibly simple side dish. It goes great with any dish. The crunchy garlic string beans are delicious.
Ingredients:
1 lb. String Beans, Washed & Trimmed
3 Tablespoon Olive Oil
4 Cloves Of Garlic, Minced Or Pressed
1/2 Cup White Wine
Heat olive oil in a medium saucepan. Saute garlic for 1 minute, add raw string beans and saute on high for about 2-3 minutes, stirring frequently. Add white wine. Turn down heat, cover, simmer on low heat for 10-15 minutes depending on how crunchy you like them.
Posted by Joe Muscarella in RecipesAug 5th, 2009 | 1 Comment
Another great UFC weekend is upon us, this Saturday is UFC 101, BJ Penn VS. Kenny Florian. So in honor of that we would like to share with you a crowd friendly recipe. Keep your eyes where they belong, On the fights, with this easy to serve, easy to eat Beef Satay it's sure to please your guests.
For all your latest fight news check out The Dragon Zone today!
Ingredients:
Spicy Peanut Dipping Sauce
1/2 Cup Smooth Peanut Butter
1/4 Cup Hot Water
1 Tablespoon Soy Sauce
2 Tablespoons Lime Juice
2 Tablespoons Asian Chili Sauce
1 Tablespoon Dark Brown Sugar
1 Clove Garlic...
Posted by Joe Muscarella in RecipesJul 31st, 2009 | 1 Comment
I never understood why someone would take the time to grill a London Broil without marinading it. There are so many maranades you can use on a London Broil that are quick and easy. All it takes is for you to know that you are having a steak for dinner the night before. Stop eating your London Broil with no flavor today, try this simple London Broil marinade and enjoy a delicous steak tomorrow!
Be sure to follow steps for both Wet and Dry Ingredients.
Dry Ingredients:
3 Tablespoons Of Garlic Powder
3 Tablespoons Dried Thyme
2 Tablespoons Salt
2 Tablespoons Pepper
3/4...
Posted by Joe Muscarella in Restaurants, ReviewsJul 27th, 2009 | No Comments
The hamburger is a symbol of everything that makes America great. Straightforward, substantial, and good-natured, it is also a little bloody at times.
It may come big and ungarnished, the East Coast ideal, tender and untroubled by bones or gristle, everything you look for in a filet mignon but seldom find. It may be the West Coast model, swelling with vegetation, brimming with health and well-being, piled high with all that a seed catalog can provide. A great burger, regardless of regional differences, instills a sense of optimism and fulfillment, that all is right at the table or the...
Posted by Joe Muscarella in BlogJul 11th, 2009 | No Comments
A note of thanks to all who throughout the years offered their prayers, time, finances, and hope to all who have been touched by cancer.
We hope that this view encourages all that we can must beat cancer; if not for our parents or ourselves; for our children and their children.
We celebrated our families and our cancer survivors, remembered our family members who succumbed to cancer, and pledged to fight back to ensure our future generations are free from this disease. We your family are the faces of cancer and we will fight for you and your families too.
May the good Lord bless you and...
Posted by Joe Muscarella in RecipesJul 7th, 2009 | 1 Comment
It is a bold statment, but if you cook your tenderloin following this recipe you may never make it any other way again. I guess you can call it a BBQ Mango Pork Tenderloin.
Ingredients:
3 Medium Size Pork Tenderloins
1 1/2 Tablespoons Sesame Oil
1/2 Cup Brown Sugar
3 Tablespoons Dried Thyme
3 Tablespoons Granulated Garlic
3 Garlic Cloves Choped
1/4 Cup Honey
1/4 Cup Soy Sauce
1 1/2 Cans Goya Mango Nectar
1 Teaspoon Crushed Red Pepper Flakes
1 Tablespoon Kosher Salt
1 1/4 Tablespoon Fresh Ground Black Pepper
The first thing you will need to do is season...
Posted by Joe Muscarella in RecipesJul 6th, 2009 | 1 Comment
Another Italian pasta sauce for you to enjoy. Again we know this is not a steak recipe, but it is a meat sauce. We hope you enjoy. Thanks to Christopher Bartolomucci for this delicious Italian meal.
Ingredients:
4 oz ground beef
4 oz 4
2 carrots
2 celery stalks
1 red onion
2 garlic cloves
10 Italian parsley leaves
4 TBS extra virgin olive oil
4 TSP butter
1 cup red wine
1/2 cup chicken broth
4 TBS tomato paste
1 box of penne rigate
Chop the carrots, celery, onion, garlic, and parsley and saute them in the butter and olive oil for 10 minutes in a dutch oven...
Posted by Joe Muscarella in ArticlesJul 2nd, 2009 | No Comments
There is no bigger grilling day then the 4th of July. Get your grill ready, the day is almost here. This is STEAKNIGHT's 4th of July menu. Don’t forget to start preparing your menu today, your food will need time to marinate.
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Starters:
Grilled Pineapple Salsa
Served with tortilla chips for everyone to enjoy
Ingredients:
1/4 Cup Finely Chopped Red Onion
1/4 Cup Finely Chopped Red Sweet Peppers
1/4 Cup Finely Chopped Red Sweet Pepper
2 Jalapenos Finely Chopped
1 Teaspoon Grated Fresh Ginger
2 Teaspoons...