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WEDNESDAY, MAY 31, 2006
You're soaking in it
Marinating tips for grilling ana yearround
Special to the HHJ
These tips are from the Georgia Beef
Board, but the principles apply to all mari
nating. And always remember to discard
any marinade that has been with raw meat.
For more free beef recipes or nutritional
information relating to beef, contact the
Georgia Beef Board, 478-474-1815, or visit
www. gabeef. org
Why marinate?
Marinades are seasoned liquid mixtures
that add flavor and, in some cases, help ten
derize beef. A tenderizing marinade must
contain an acidic ingredient such as lemon
juice, yogurt, wine or vinegar.
What to marinate
Less tender cuts of beef should be mari
nated to enhance tenderness. These cuts
include the top round steak, eye round
steak, chuck shoulder steak, skirt steak and
flank steak. Tender cuts of beef can be mari
nated for flavor.
If if is a round or a loin, it is lean beef.
Cuts from the round are the leanest cuts you
can select. Two ways to insure their tender
ness are using a moist-heat cooking method
(braising or cooking in liquid); and marinat
ing before using a dry-heat cooking method
(grilling, stir-frying, pan-frying). Cuts from
the loin are lean cuts of beef, yet they are
very tender. Marinating these cuts is for fla
vor enhancement, not tenderization.
How to marinate
• Marinate in the refrigerator, never at
room temperature.
• Marinate in a food-safe plastic bag or
glass utility dish.
• Turn the meat occasionally during mari
nating so that all sides are equally exposed
to the marinade.
• Allow 1/4 to 1/2 cup marinade for each
one to two pounds of beef.
When to marinate
For flavor only - marinate for 15 min
utes to two hours.
For tenderizing - marinate for at least
six hours.
Remember, marinating longer than 24
hours can result in a mushy surface tex
ture.
CHOPS
From page 1C
Shoppers may spot a vari
ety of boneless and bone
in cuts in the meat case,
including loin, rib, sirloin
and blade chops. Following
is a guide to understanding
label language:
• Loin Chops - This
cut is from the lower
part of the pork loin
(beneath the rib area).
Bone-in loin chops
have a characteristic T
bone shape, and these
meaty chops include a
portion of leaner meat
from the tenderloin.
Boneless loin chops
are also available, and
these chops contain no
tenderloin meat.
• Rib Chops - These
chops originate in the
center of the pork loin
in the rib area and can
be distinguished by the
visible rib bone. Rib
chops are very flavor
ful and retain moisture
nicely during cooking.
• Sirloin Chops
- Sirloin chops, some
times sold bone-in,
come from the end of
the loin nearest the hip.
This more marbled cut
is ideal for marinating
or brining.
• Blade Chops - Not
typically considered as
a common loin chop,
blade chops are cut
from the beginning of
the loin in the shoul
der area. They may
include several bones
and are more marbled
compared to loin chops.
This cut also works well
in recipes that call for a
marinade. Blade chops
are sometimes butter -
flied and sold as coun
try-style ribs.
Basics of Boosting
Flavor
After selecting a chop cut,
break for flavor before stok
ing the grill fire. Rodemeyer
suggests six easy options for
boosting the flavor of your
grilled chops. There is an
option to suit every taste
preference and meal occa
sion, from quick weeknight
dinners to leisurely week
end meals.
Rub It! Dry rubs are
mixtures of herbs and spic
es, either store-bought or
homemade, applied to the
Marinating food safety tips
If a marinade is to be used later for
basting or is served as a sauce, reserve
a portion of it before adding the beef.
Marinade that has been in contact with
uncooked meat must be brought to a full
rolling boil before it can be used as a sauce.
Never save and reuse a marinade.
Barbecue marinade
1/3 cup chopped onion
1 tablespoon packed brown sugar
2 teaspoons vegetable oil
3 tablespoons cider vinegar
3 tablespoons catsup
1 tablespoon prepared horseradish
1/8 teaspoon coarse grind black pep
per
Cook onion and brown sugar in oil in
small saucepan over medium heat until ten
der, about three minutes. Stir in remaining
ingredients. Remove from heat; cool thor
oughly before adding beef.
Makes 1/2 cup of marinade.
Red wine marinade
Preparation time: 5 minutes
1/3 cup red wine vinegar
2 tlbs vegetable oil
1 tlbs Dijon-style mustard
2 cloves garlic, minced
3/4 tsp dried Italian seasoning
1/4 tsp. coarse grind black pepper
Combine all ingredients, stirring until
well-blended. Makes about 1/2 cup.
Southwestern marinade
Preparation time: 5 minutes
1/4 c. prepared salsatmild, medium or
hot as desired)
2 tlbs each chopped cilantro and
fresh lime juice
1 tlbs vegetable oil
1 clove garlic, minced
1/4 tsp ground cumin
Combine all ingredients, stirring until
well-blended. Makes about 1/2 cup.
meat’s surface to add flavor
without fat. As a rule, bold
herbs and spices work best.
During grilling, the rub
combines with the meat’s
natural juices to become a
dry marinade. Rubs are a
top choice for time-pressed
grillers as they can be
applied just before cooking.
For additional flavor, rub
onto pork 8 to 24 hours
prior to grilling.
Sauce It! Sauces are
another convenient option
for enhancing flavor. Bottled
sauces can be used as-is or
customized to add punch.
The best sauces offer a con
trast between sweet and
spicy or fruity and smoky.
To maximize flavor and
prevent burning, brush on
sauce in the last few min
utes of cooking.
Marinate It! Marinades
typically consist of three key
ingredients: an acid (such
as vinegar or fruit juice),
an oil (such as olive oil or
Italian dressing) and herbs
and spices. Shoppers can
choose from store-bought
selections or create their
own at home. For even dis
tribution, place chops and
marinade in a re-sealable
plastic bag or covered con
tainer and refrigerate for 30
minutes to 12 hours before
grilling. Be sure to discard
the leftover marinade.
Brine It! Brining is
another great flavor-boost- .
er for today’s leaner pork
chops. Brine mixtures deep
ly marinate food by driv
ing extra moisture into the
meat. When short on time,
even a 30-minute soak will
give a big burst of flavor
and deliver juicy chops every
time. To prepare a basic
brine, mix one cup each of
cold water, salt and sugar,
in a re-sealable plastic bag.
Add pork chops to brine,
then seal and refrigerate for
30 minutes to 8 hours. Be
sure to discard the leftover
brine. Note: brining is not
recommended for pork prod
ucts labeled as “ flavored ” or
“enhanced. ”
Stuff It! A simple, but
flavorful stuffing is another
great way to keep chops deli
cious while grilling. Simply
slice a pocket in the side
of the chop and combine
cheese, nuts, vegetables or
other flavor enhancers such
as bacon or cooked onions
to add a burst of flavor. Use
small water-soaked wood
skewers to hold the stuff
ing contents inside while
grilling.
Top It! Topping chops
with a flavorful relish is
fantastic way to incorpo
rate some of the season’s
best produce into a meal.
Toppers may range in flavor
from sweet combinations
of chopped fruit to more
tangy, hearty or savory
relishes that may include
beans, tomatoes, peppers,
chiles, olives or artichokes.
Toppings are easy to pre
pare in advance and may be
added right before grilled
chops are served.
The Heat Is On
Pork chops are beloved
by busy family cooks and
weekend grilling warriors
alike for their quick prepa
ration time. Cooking time
depends on the thickness of
the chops, which may range
from V - to two inches, and
is not affected by the pres
ence or absence of bones.
For flavorful, delicious
results, grill pork chops over
direct heat to medium done
ness (approximately eight
to 10 minutes for a 3 /i-inch
chop) with a slight blush of
pink in the center. Grilling
novices and pros alike
should rely on an instant
read thermometer (IRT) to
determine when the chops
are properly cooked. An IRT
is a low-cost, must-have tool
for every indoor and out
door kitchen.
To check the pork’s inter
nal temperature, insert the
thermometer into the thick
est part of the chop without
touching any bone. Once
the internal temperature
reaches an end temperature
of 160 degrees F., the chops
are ready to be served and
enjoyed.
For More Tips,
Techniques and Recipes
For dozens of recipes, free
booklets and indispensable
basics on selecting, prepar
ing and grilling juicy and fla
vorful chops, log onto www.
TheOtherWhiteMeat.com.
FOOD
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Burgers - so many options
Special to the HHJ
Georgia Beef Board has plenty of ideas
for your burgers. Give this basic one and its
many variations at try.
Cajun beet burgers and more
Preparation and cooking time: 45 min
utes Makes 4 servings (serving size is one
sandwich)
Ingredients:
1 pound ground beef
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1 teaspoon garlic-flavored or regular
vegetable oil
4 crusty hamburger buns, split, light
ly toasted
2 to 4 tablespoons chopped fresh
parsley
Cajun sauce:
2 teaspoons garlic-flavored or regu
lar vegetable oil
1 large Spanish onion, thinly sliced
1/2 teaspoon salt
1 can (14-1/2 ounces) Cajun-style
stewed tomatoes
1/2 teaspoon dried thyme leaves
To make sauce: In large saucepan, heat
oil over medium heat until hot. Add onion
and salt; cook and stir over low heat 10
minutes. Add tomatoes and thyme; bring to
a broil. Reduce heat; simmer 8 to 10 min
utes or until sauce thickens slightly.
Meanwhile shape ground beef into four
1/2-inch thick patties. Sprinkle both sides
of patties with black pepper and red pep
per; brush lightly with 1 teaspoon oil.
Heat large heavy nonstick skillet over
medium heat 5 minutes. Place patties in
skillet; pan-broil 10 to 12 minutes or until
centers are no longer pink, turning once.
Spoon approx. 1/2 of sauce onto bottom
halves or rolls; top with patties. Spoon
remaining sauce over patties; sprinkle with
parsley. Close with roll tops. Serve imme
diately.
Cooking tip:
Mexican-style stewed tomatoes may be
substituted for Cajun-style.
To grill, place patties on grid over medi
um, ash-covered coals. Grill uncovered, 11
to 13 minutes or until centers are no longer
pink, turning once.
Four slices (3/4 ounce each) Mexican-style
process cheese may be substituted for salsa
Subscribe today • Call 987-1823
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I 478-987-1531
00034379
THE HOUSTON HOME JOURNAL
con queso; place on top of patties 1 minute
before patties are done, to allow cheese to
melt. Popper Beef Burgers may be served in
hamburger buns for a hand-held sandwich.
Ideas to improve
your hamburgers
Pepperoni Pizza Burger: Pepperoni,
mozzarella cheese and pizza sauce
Hickory Burger: Cheddar cheese, bacon
and hickory BBQ sauce
Cowboy Burger: Grilled mushrooms,
grilled onion, bacon and Monterey Jack
cheese
Blue Moon Burger: Bleu cheese, sau
teed mushrooms, lettuce and tomato served
on an onion bun
The Islander Burger: Thousand Island
dressing, with lettuce, tomato and pickle
Texas Red Burger: Served open-faced
and smothered with chili, cheddar and
Monterey Jack cheese and grilled onions
Chicago Burger: Sweet relish, chopped
onion, ketchup, mustard and hot peppers
Ranch-Hand Burger: Pinto beans,
bacon, chilies and cheddar cheese on a
potato roll
Rowdy Reuben Burger: Smothered with
melted Swiss cheese, Thousand Island
dressing and zesty coleslaw, served on mar
ble rye
Stroganoff Burger: Dressed with sour
cream, grilled onion, Swiss cheese, lettuce
and tomato, served on a fresh wheat bun
Trattoria Burger: Roasted red bell pep
pers, pesto mayonnaise, mozzarella cheese,
served on focaccia bread
Cheeseburger in Paradise: Melted
brick cheese, pineapple slice and shredded
coconut
Fajita Beef Burger: Patty mixed with
fajita seasoning and wrapped with guaca
mole, sour cream, shredded lettuce, diced
tomatoes and salsa, served in a flour tor
tilla
Greek Burger: Herbed feta cheese, black
olives and onions
Sticky Burger: Peanut butter, bacon
and Montery Jack cheese
For more free beef recipes or nutritional
information relating to beef, contact the
Georgia Beef Board, 478-474-1815, or visit
www.gabeef.org
Wfietfier you are dining
formal or casuaf
Barbara at Jones
Jewefers fias the china
and crystafpattern
just for you . You wtff
also jindvases and
other centerpieces to
accent your tahfe
settings.
Georgia Beef Board