Crock-Pot has introduced a self-stirring version of its slow cooker with its Crock-Pot Digital Slow Cooker with iStir Stirring System. The appliance includes two stirring paddles that fit into a special lid, as well as a regular lid for recipes that do not require stirring.
Chefs appreciate carrots' simplicity and adaptability to sweet and savory meals alike. Tyler Florence uses pureed heirloom carrots atop ahi tuna while chef Patrick Mulvaney puts baby carrots on top of arugula and frisee salad served up with a rib-eye steak. The California chefs live in the country's carrot capitol. The state produces about 80% of the nation's carrot supply.
High-end restaurants in New York City are raising steak prices and tweaking their menus in the face of rising beef costs. Tertulia raised its 48-ounce prime rib $10 to $92 last week, and the New York strip and rib-eye at Uncle Jack's Steakhouse now are priced at $55. The rib-eye has been off the menu altogether at the Water Club since the cut hit $13-per-pound a few months ago.
The "Book the Cook" in-flight meal program allows passengers on Singapore Airlines to select the dishes they'll be eating in advance. The extensive selection includes lobster thermidor, rib-eye steak, oven-roasted corn-fed chicken breast, and pan-seared Chilean bass.
Marinate a thin rib-eye for one to three days to create an unusual dish that originated in Northern Italy and originally was intended for horse meat. The marinade uses red wine, cinnamon, nutmeg, cloves and orange zest.