Sizzlin’ Steak with Anchovy Butter Recipe

Steak with Anchovy Butter

Beginning today, MSGdish is officially extending steak grilling season into October! You’ll need the extra time to enjoy this steak with anchovy butter recipe over and over and over… All jokes aside, we know how difficult it is to get the right complementary sauce or dressing for steak. There are plenty of ways to do it right, but even more ways to stifle the natural juices of the meat. But Chef Chris Koetke is on it! He has shared a family favorite with us that will get you a juicy, deeply flavorful steak every time! 

Summer Grilling Recipes Shout “Savory” and “Umami”

Summer grilling recipes

With the lazy, hazy days of summer upon us, we thought it might be a good time to bring back three tantalizing summer grilling recipes from past MSGdish.com blogs.

But first, here are a couple informative quotes from past blogs offering summer grilling recipes that should make you want to try all three recipes.

Food Flavor Fireworks

food flavor fireworks

Watermelon is my favorite summertime treat: cold, juicy, and sweet. Last year, at a July 4th get-together, as I was cutting up watermelon, another holiday party guest suggested I sprinkle my slice with a pinch of salt. I thought “salty watermelon?” I’m a dietitian who encourages people to cut down on salt! But sure enough: instead of tasting salty, the watermelon popped with sweetness.

Kids and MSG: Relax, it’s OK, even good

kids and msg

“Oh, we always make sure to ask for no MSG when we eat Chinese food.” “I never allow my kids to eat anything with MSG.” “We’d never eat at any restaurant that uses MSG.” “It’s horrendous that MSG is even allowed to be used in food that could be given to kids.”

These are comments I’ve actually heard from consumers and patients. What these same consumers have actually done is let me know they are very misinformed. How? Read on.

How Ribonucleotides Rock Your Recipes

When I was in college, I had to take a mandatory science class. As a communications major, the idea of being required to take a science class in order to move on with my life felt so unjust. Luckily, I heard about a professor who cooked in his chemistry classes, so I chose his over the others. Despite only barely passing, I learned for the first time that biology and chemistry are the keys to flavor and mouth feel balance! The best food is made with a deep understanding of how food reacts to various degrees of manipulation and how flavors interact with each other. All these years later, that experience is still helpful.