Our Homes | Oakville

Spring 2018

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take it OUTSIDE Hello spring! As the temperature rises, so does our desire to get out and stay outside. Get your deck, patio and yard ready for entertaining in style with these great finds. ILLUMINATE SET THE MOOD WITH THESE FUN OUTDOOR LIGHTING OPTIONS. CONGREGATE CREATE A RELAXED AND COMFORTABLE SETTING FOR GREAT CONVERSATION. DINE GATHER AROUND THE TABLE AND ENJOY A MEAL OR DRINKS WITH YOUR FAVOURITE PEOPLE. COOK CREATE MOUTHWATERING FOODS FOR YOUR GUESTS WITH THESE OUTDOOR COOKING ESSENTIALS. PLAY ENJOY SOME FRIENDLY COMPETITION WITH AN OUTDOOR GAME! TUUCI: Manta Cantilever Patio Umbrella ARD OUTDOOR: Canvas Teak White Strap Loveseat CB2 & FRED SEGAL: Navy Stripe Outdoor Rug DEKKO CONCRETE: Serenade Fire Pit IKEA: SOLVINDEN LED Solar-Powered Pendant Lamp, Globe ABBOTT: Large Triple LED Candle ABBOTT: Bird Nest Votive with Stake WILLIAMS SONOMA: Lodge Camping Tripod & Lodge Cast- Iron Camping Dutch Oven WEBER: Spirit II Gas Grill in Red RESTORATION HARDWARE: Vintage Croquet Set OH CB2 & FRED SEGAL: Look See Feel Be Love All Bocce Set CRATE & BARREL: Zuma Trays CRATE & BARREL: Pure Clear Flatware DANICA IMPORTS: Fiesta Ecologie Dinnerware ZUO MODERN: Sancerre Dining Chair Natural & Gray ZUO MODERN: Elite Dining Table Cement & Natural A Reader. Leave your barbecue lid open and resist the temptation to poke your steaks. Never overfill your grill. Leave at least an inch-and-a-half clearance around each piece of meat. Cook your steaks to your preferred doneness (see our chart), and then let them rest for 10 minutes before serving, says Chef Hussey. This prevents bleeding onto your plate. Never cut your meat to check whether it's cooked to your liking. "Cutting the steak lets all the natural juices escape, leaving you with a dry and tasteless piece of meat," says Reader. Don't f lip out Only turn and flip your steaks as necessary. Reader suggests this flip-and-rotate approach: • Place steaks on a hot grill on a 45-degree angle at 11 o'clock. • Grill for two-to-five minutes to sear, depending on the thickness and doneness you want. • Turn 45 degrees to 2 o'clock, cook for another two-to-five minutes. • Flip steaks and baste the grilled surface with your favourite baste. Continue to grill for two-to-five minutes on a 45-degree angle. • Turn 45 degrees and cook for another two-to-five minutes. • Flip and baste again. "Now you have that fancy steakhouse diamond pattern!" Two final pieces of advice from Chef Hussey: "It's always better to undercook a steak than to overcook a steak. And have fun! Buy the best local products you can, have a couple of beers and enjoy it!" P ick t he per fect steak Ted Reader's four rules for picking the best beef: 1. Buy the best quality steak you can afford: "Not all good top cuts (rib eye or strip loin) are always tender. There are many grades of meat." Grade A is the worst quality and AAA is the best. 2. Dry aging: "The older a steak is, the more tender it will be." Many butchers dry age beef themselves. 3. Fat: "To put it simply, fat equals flavour. Internal fat or marbling is what gives a steak its succulence and juiciness." External fat will also add flavour, but can be cut off after cooking. 4. Find a good butcher: Nobody else will be able to answer your questions better, nor cater to all your steak needs. Learn what you like and want and ask for it. Almost anyone can toss a burger on the barbecue and be happy with how it's cooked. A steak? Not so simple. But with a little prep and some know-how, it can be just as easy to cook a succulent, juicy steak on the grill as anything else. Jamie Hussey, Executive Chef at Glen Abbey Golf Club in Oakville, Ontario, recommends strip loin or sirloin steaks for the grill. "They have a better flavour, and they are robust," he says. Ted Reader, the author of Gastro Grilling, agrees but adds that he loves rib steak too. "I like my steaks to be cut about one-and- a-half to two-inches thick and weigh about 12 to 16 ounces each, depending on the cut. A thicker steak will cook more evenly and give you a little wiggle room in case you get distracted," he says. Prepare your steaks According to Reader, good quality steaks do not need to be marinated or tenderized – only if you want to add a certain flavour. On the other hand, if you're using a tougher cut, marinate it for at least a day before grilling. Hussey recommends a base of red wine, garlic and herbs – and always a ratio of two-to-one for oil and vinegar. Salt your steaks just before grilling. This will give them a nice crust. This is the time to season with herbs and garlic if you like, too. Chef Hussey says chimichurri is his favourite steak finisher of all time. Bring your steaks to room temperature before placing them on your barbecue. Hit t he gril l Cook your steaks for a short time at a high temperature. "Six hundred degrees Fahrenheit or higher if you can," says S T O R Y A D R I E N N E B R O W N How do you like your steak cooked? A meat thermometer is the best way to test doneness. Here's Ted Reader's guide to the steak rainbow: Blue Rare: A blue rare steak is quickly charred on the outside and barely cooked on the inside. For best results, bring the steak to room temperature before cooking. (130ºF) Rare: A rare steak has a cool red centre. (130-140ºF) M e d i u m - R a r e : A m e d i u m - r a r e s t e a k h a s a w a r m r e d centre. (140-145ºF) Medium: A medium steak has a pink centre, and the juices are clear. (145-150ºF) Medium-Well: A medium-well steak has a hot pink centre, and the juices are clear. (150-160ºF) Well-Done: A well-done steak is grey throughout without any trace of pink and the juices are clear. (160-170ºF) Super Well Done: This steak is weighted with a brick until heavily charred on the outside and without any trace of pink and no juices inside. (170ºF plus) OH how t o GRILL t he PERFECT STEAK 98 | ourhomes S P R I N G 2 0 1 8 finishing touch

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