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THE HOUSTON HOME JOURNAL
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More lor the grill - three great steak recipes
Special to the HHJ
Nobody gets tired of grilled steak, but just
in case you want to get adventurous with
yours, here are three remarkable recipes
from the American Beef Board and the lowa
Beef Industry Council.
Grilled Sirloin and Farmers
Market Skewers
1 boneless beef top sirloin steak, cut
1 inch thick
1 eaeh medium yellow and zucchini
squash, cut in 1/2 inch slices
1 small red onion, cut in 1/2 inch
wedges
8 medium fresh mushrooms
1 tablespoon Dijon mustard
1 tablespoon olive oil
Mustard-Thyme Glaze
2 tablespoons Dijon mustard
2 tablespoons apricot preserves
1 teaspoon lemon juice
1/2 teaspoon dried thyme
Combine glaze ingredients and 1/4 tea
spoon pepper in 1 cup glass measure.
Microwave on high 45 seconds, stirring
once. Brush on beef steak.
Thread vegetables alternately onto four
12” metal skewers. Combine mustard and
oil. Brush on skewered vegetables.
Place steak on grid over medium, ash
covered coals. Place kabobs around steak,
Grill steak, uncovered 17 to 21 minutes for
medium rare to medium doneness, turning
occasionally. Grill vegetables 6 to 10 minutes
or until tender, turning occasionally.
Carve steak, season with salt. Serve with
vegetables.
Chipotle Salsa Steak
1 lb. beef top round steak, cut 3/4 “
to 1” thick
3 tablespoons chopped fresh cilantro
Four tortillas, warmed
Marinade: Mix 1 1/2 cups chipotle
salsa, juice and grated peel from 2
medium limes, 1/2 teaspoon ground
cumin.
Marinate beef steak in a zip lock bag in
3/4 cup marinade for 6 hours or overnight.
Refrigerate remaining marinade separately.
Remove steak from bag, Discard mari
nade. Place steak on gird over miedium,
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1321 Green Street • Warner Robins. GA 31093 /
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Rt. I. Box 1145 • Cochran. GA 31014 !
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ash-covered coals. Grill uncovered 8-18 min
utes, depending on thickness and desired
doneness.
Combine reserved marinade and cilantro
and pour over hot steak before carving into
thin slices. Serve with sauce and tortillas.
Grand prize winner at the 2003
National Beef Cook-Off ®
Grilled Steaks Balsamico
4 beef shoulder top blade (flat iron)
steaks (6 to 8 ounces each) or boneless
beef chuck eye steaks, cut 1 inch thick
Salt and freshly ground pepper
1 package (5.2 ounces) herb and gar
lic soft spreadable cheese
Marinade:
cup prepared balsamic vinaigrette
V* cup fig preserves or chopped
dried figs
Place marinade ingredients in blender or
food processor; process until blended. Place
steaks and marinade in food-safe plastic
bag; turn to coat. Close bag securely and
marinate in refrigerator at least 2 hours.
Remove steaks from marinade; discard
marinade. Place steaks on grid over medi
um, ash-covered coals. Grill steaks, covered,
10 to 14 minutes for medium rare to medi
um doneness, turning occasionally. Season
with salt and pepper, as desired.
Meanwhile heat cheese in small saucepan
over medium-low heat 2 to 4 minutes or
until melted, stirring frequently.
Serve steaks with cheese sauce.
New Feature
' 1
FOOD
TOP 10 BEEF GRILLING TIPS
from she Beef & Veal Culinary Center
1. Keep beef refrigerated. Grilling times are based on beef being taken directly
from the refrigerator to the grill - not at room temperature. If you shape burgers
in advance, cover and refrigerate until serving time.
2. Temperature matters. Grilling at the appropriate temperature ensures even
cooking; medium is usually recommended. If the temperature is too high, beef can
char and become overcooked on the outside before the interior reaches the desired
doneness. Charring beef is not recommended.
3. Avoid flare-ups. Trim excess fat from meats to avoid flare-ups while grilling.
4. Turn properly. Use long-handled tongs for turning steaks; spatulas for burg
ers. A fork will pierce the beef causing loss of flavorful juices.
5. Use a thermometer. The best way to determine doneness of steaks and burg
ers is to use an instant-read thermometer. It registers in seconds, but is not heat
resistant so it cannot be left in food while it cooks. Insert the thermometer hori
zontally into the center of steaks and burgers to check the internal temperature.
6. Know correct internal temperatures. Cook burgers to at least 160 F (medium
doneness), until the centers are no longer pink and the juices show no pink color.
Cook steaks to at least 145 F (medium rare doneness). Beef Will be very pink in
the center and slightly brown toward the exterior.
7. Check steaks visually. The doneness of steaks also can be determined visually
by making a small cut near the center with a sharp knife and checking the color.
For bone-in steaks, make a small cut near the bone.
8. Choose appropriate steaks and know when to marinate. If desired, tender
beef steaks can be marinated for 15 minutes or up to 2 hours to add flavor. These
include: Porterhouse/ T-Bone, top loin, tenderloin, ribeye, rib, top sirloin, chuck
eye and chuck top blade steaks as well as the new Beef Value Cuts - shoulder top
blade (Flat Iron) and shoulder center (Ranch Steak). Less tender steaks should
be marinated for at least 6 hours or as long as overnight in a mixture containing a
food acid or tenderizing enzyme. These include: flank, skirt, top round and chuck
shoulder steaks.
9. Marinating “musts.” Always marinate in the refrigerator. If a marinade has
been in contact with uncooked beef, it must be brought to a full rolling boil before
it can be eaten as a sauce.
10. Practice food safety. Never take beef off the grill and return it to the same
platter that held raw beef unless the platter has been washed in hot soapy water.
Company's Coming:
How to Entertain in Style
(ARA) - Many make-ahead dishes
can help you enjoy entertaining. All
you need to do is prepare some sensa
tional meals that keep well. So, orga
nize a little, pull out the good shoes,
and prepare to have a great time at
your own party.
* Think ahead and relax. Craft
your menu in advance. Know what
you need before you head to the
market. This will minimize expenses
and assure a complete and impressive
presentation.
* Nutrition counts. Offer some
thing healthy to eat immediately
upon guests’ arrival - even a bowl of
mixed nuts will do. Understand the
nutritional benefits of what you’re
serving. That way you can help direct
your guests to the best choice for their
particular dietary requirements.
Hazelnuts are a good choice. They
offer a sophisticated taste and are an
excellent source of vitamin E. Your
guests will enjoy these healthy and flavorful
nuts with little saturated fat and no trans
fat.
* Trading up. You can get a lot of mileage
out of simple-to-prepare dishes by “trading
up.” For example, a bagged salad can be
made much more enticing by adding a hand
ful of nuts and dried fruits.
This concept applies to embellishing your
food as well. Finishing your dishes with
basil pesto, sun-dried tomatoes, or lightly
toasted chopped hazelnuts will add color and
texture for the eye and the palate. Make the
food you create look as great as it tastes!
Prepare dishes in advance, like hazelnut
hummus, then relax and enjoy your party.
And your guests will enjoy it too. Here’s the
recipe:
Hazelnut Hummus
Prep time: 10 minutes
Makes: 2 cups (16 servings)
Ingredients:
1 can (16 ounces) Garbanzo beans,
drained, rinsed
BUTCHER SHOP
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BY THE Ot»1«j
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1207 Sunset Ave. • Perry Plaza • Perry, GA 31069
478-987-5711
WEDNESDAY, JUNE 28, 2006
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1/4 cup lemon juice
1/4 cup olive oil
2 cloves (2 teaspoons) garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper, ground
3/4 cup hazelnuts, whole, toasted,
skin removed
1/4 cup parsley, minced
Directions: Puree beans, lemon juice, olive
oil, garlic, salt and pepper in food processor
until blended. Add hazelnuts and process
until hazelnuts are coarsely chopped. Place
in medium bowl and stir in parsley until
blended. Cover and refrigerate until used.
Serve with pita triangles, crackers,
baguette or raw vegetables.
Nutritional Analysis per Serving (2 table
spoons): Calories 100 (69 percent Calories
from Fat), 2g Protein, 6g Carbohydrate, 2g
Fiber, 8g Fat, lg Sat. Fat, Og Trans Fat, Omg
Cholesterol, 65mg Sodium
For more recipes, visit www.hazelnut
council.com.
Courtesy of ARA Content
*
For Your Cookout!
□ Lean Tender
Small Pork Ribs
111 IB BOX
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* PER
BOX
5B
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