Steak recipe revised, summer grilling and more at chefshop.com/enews EXCLUSIVE SUBSCRIBER 5% OFF CODE seafair  Recipes | Chef's Pantries | Shop for Food & Ingredients | Food Blog A recipe for your summer Steak We conjure up images of a steak as a beefy cut of meat, a slab if you will, thick, massive, with a branding iron tattoo. Yet in verbiage a steak is many things, or at least many different cuts and, to a vegetarian, a steak is a mushroom. For me, it’s a favorite part of life. As far as I am concerned, when the word steak is uttered, it means a flavory treat is coming. (Not to be confused with “stake” which, along with sunlight and garlic, is the opposite). Interestingly, the origins of steak (steik) is from Scandinavian in the 15th century. A favorite “cheap” cut of beef, from the lower chest of the cow, just a few years back is now a “steak” of popular proportions. Popularity brings a higher price & makes it even harder to get. Even so Flank Steak, along with its more beefy brethren the Skirt Steak, are totally worth it! In the summer, and sometimes in the darkness of winter, a marinaded Flank steak is perfect. Incredibly simple, mix the marinade, place the steak in a zip lock bag, pour in the marinade, wait a few hours or more, grill or oven bake until barely done, rest and slice across the grain! This recipe started a long time ago and it has grown and matured over the last 15 years. First with changing the brown sugar to Dark Muscovado and then adding Ketjap Manis has made it a foolproof dish. Now with the addition of Yuzu Shoyu we get a twist of citrus. This marinade is so good you could eat it alone with a spoon! Marinated Flank Steak Recipe * Sweet Soy - Ketjap Manis (Pronounced KEH-chup MAH-nis) is a sweet Indonesian soy sauce. Ours is imported from Indonesia via Holland. This dark, syrupy-thick Indonesian sauce may be substituted for soy sauce in any recipe that also calls for a sweetener, like sugar or honey (leave out the sweetener, or adjust the amount to taste), or any dish that you feel could benefit from a warm, slightly sweet undertone. We think it pairs wonderfully with Shoyu (soy sauce), and this marinade recipe is no exception. The ketjap is usually sweetened with palm sugar. Shop Now for a sweet soy! * Yuzu Tamari - Soy Sauce with Yuzu Something so incredible you won’t believe it. Yuzu is a funny, uneven skinned fruit with all the goods and all the characteristics of a tart, sour citrus, with the spirit and the spritz of a mandarin orange. Soy Sauce, good soy sauce, has just a few ingredients, uses natural fermentation, specific yeasts, and takes at least a year to make. When you combine these two delicious flavor exciters you get this amazing complex, intricate, and smooth tingly sip! Shop now for Yuzu Tamari - Gluten Free! * The seven spices of prosperity! Shichimi Togarashi, a blend of flavors that may have been created in the 17th century, as a way to help one to eat healthily. Also referred to as Seven Spice, the number of ingredients in this pepper mix, this number is considered prosperous (lucky) and refers to Shichifukujin, the Seven Lucky Deities. Though considered hot in Japan, its what we might consider here as spicy but certainly not screaming hot. And that’s what makes it so nice to use. It adds a little heat when added to “dry” dishes, it really seems to come alive when added to liquid like soup or oil from a fresh fish. Shop now for Seven Spices Mix! * Dark Brown Sugar! Muscovado is a soft, moist, fine brown sugar. It's also known as Barbados sugar, where it was once made, but ours comes from the island of Mauritius off the African coast. While most brown sugar these days is made by combining already-refined sugar with added molasses-like syrup, this is the real thing: a less refined product with rich, complex flavor. Using Muscovado Sugar: This sugar adds a deeper dimension to cakes, fudge, pecan pie and other desserts with its rich butterscotch flavors. Use it as you would brown sugar - take your morning oatmeal to new heights with a spoonful of Dark Muscovado on top! Shop now for Muscovado Sugar! * Toasted Sesame Oil La Tourangelle has partnered with one of the oldest Japanese oil mills to bring you this toasted sesame oil, crafted in central Japan following traditional methods that are over 270 years old. Sesame seeds are slowly roasted using lower temperatures. The result is a lighter colored, more richly flavored oil with a subtle, toasted taste. The quality of Sesame Oil in general varies depending on the quality of the seeds, and the length and temperature of the toasting process. While nearly all the Sesame Oil now available in the U.S. and in Europe is produced using methods that involve production shortcuts, La Tourangelle's Japanese partner uses only the freshest, highest quality seeds that they then painstakingly clean and slow toast to produce the best quality product, and maintain the integrity of the oil and its unique and wonderful flavor.  Shop now for Toasted Sesame Oil! * Summertime Cocoa Powder! Cocoa Powder is a wonderful summertime grilling friend. Make a molé, add to your bbq sauce, add it to a rub and you have a twist worth adding! Try Cocoa and Chile Rubbed Pork Chops Recipe Cocoa & Curry Rubbed Chicken Salad Recipe Roasted Carrots with Cocoa & Coriander Recipe Shop now for summer Cocoa Powder! * Valrhona Cocoa Powder! This is an exceptionally fine cocoa powder; it has a very pure and powerful flavor and a beautiful deep mahogany color. With no sugar added, this mouth-watering chocolate powder is ideal for making truffles, mousse or hot chocolate. It's one of the best we've ever worked with. Valrhona cocoa powder is 100% unsweetened, 21% fat content, Dutch-processed cocoa. Shop now for Valrhona Cocoa Powder! * Agostoni Cocoa Powder This amazing Italian Cocoa Powder is the bomb! Pastry chefs think this is the best they have ever had! Higher in cocoa butter (22-24%) than just about any other cocoa powder out there. You will not be disappointed with the rich, deep color or the rich, deep flavor.  Superb! Shop now for Italian Cocoa Powder from Agostoni! * Six Ways to get your Summer Chocolate Kicks Without Turning Up the Heat  Chocolate is good for you...really! At least that is what the experts say. Chocolate is a wonderful treat, some even think of it as a splurge. But did you know that it is also loaded with heart-healthy, skin-healthy, brain-healthy polyphenols - along with over 300 other chemical compounds, many of which are good for our bodies? Click here to read how to keep chocolate in your summer! * Anchovies It's not about opening a can and eating a forkful of anchovies. It's about this amazing flavor enhancer adding to your salad, pasta sauces and added to a rub for a leg of lamb. It doesn't mean that you shouldn't add them to a summer sandwich full of fresh summer greens, tomato and a nice mayonnaise. Or make a popcorn topping of butter, garlic, olive oil and anchovies! Shop now for Anchovies for everything! Cooking Classes Cooking Authentic Malaysian Cuisine Cooking Class Wednesday Come try the fusian cuisine of Kuala Lampur in Malaysia. Always with an emphasis on tropical fresh ingredients, the Malay cuisine reflects the multi-ethnic make up of its population; about 1/3 traditional Malay, 1/3 Indian and 1/3 Chinese, the cuisine is not surprisingly heavily influenced by those three food cultures specifically - but then throw in some Portuguese, Thai, Dutch, British and Bornean - and you have "Malay". This means a delightful mix of cuisines with a delicious and interesting result. The menu will include:Malaysian Net Pancakes (Roti Jala), Prawn Curry Laksa (Laksa Lemak), Chicken in Soy Sauce & Honey (Ayam Masak Madu), Spiced Nonya Rice (Nasi Kemuli) and Festive Coconut Sweets (Coconut Ladoo). [These recipes are researched and inspired from a variety of Malaysian sources, including the recent Malaysian cookbook by Christina Arokiasamy.] Cooking Authentic Malaysian Cuisine Cooking Class Wednesday. Special Pricing for Newsletter readers! Store Hours Monday thru Saturday 10AM to 5PM. Come share your recipes and latest food adventures! ChefShop.com 1425 Elliott Ave W Seattle, Wa 98119 206-286-9988 Store Parking The big one is much easier to park in. Click here to see the map.   This Weeks Recipes Simple Easy Chocolate Recipe With just four ingredients and the only skill you need is to mix (and a little melting) to make this drop dead cake! Remember to use only really good chocolate to have the best success. Avocado Orange Salad Recipe 3 navel oranges, skinned and pithed (make sure you save the juice) 1 large Reed or two small Hass Avocadoes - pitted and cubed 1 head romaine lettuce, washed and cut into bite-sized pieces Super Guacamole Recipe One day Jesse wanted to make guacamole – but was missing one key ingredient – Tomatoes. So he improvised. And we are glad he did. He used Mama Lil's peppers instead. It was so easy – and no need to run to the grocery store. Just open a jar of Mama Lil's instead. Simple and quick. Best way to use up very ripe avocados. See what you missed in previous Newsletters Tales from the Hives - Summer Ideas Black Garlic Molasses, Black Caviar in Name Rita's Alsatian Cake Recipe! Summer Fare ChefShop.com Toll-free: 1-800-596-0885 You've received this email because you have purchased from us or subscribed. We respect your privacy online, and will never share your email address. Help | Contact | About | Terms | Privacy Policy | Search | My Account DESIGN: JODI LUBY & COMPANY, INC. NEW YORK CITY, NY; EMAIL STRATEGY: CRM Group USA, SEATTLE, WA