812-Lancaster Farming, Saturday, August 16, 2003 od Food, Good Times In Louisville Angus Beef Cook-Off Is Success Go LOUISVILLE, Ky. Creative costumes and first-rate food were found at the 20th annual All- American Certified Angus Beef (CAB) Cook-off sponsored by the American Angus Auxiliary. The event was conducted July IS at the 2003 National Junior Angus Show, in Louisville, Ky. More than 40 teams competed in this year’s event. Here are some of the winning recipes. Steak Sandwiches With Chive Butter For the Steaks: 4 beef tenderloin steaks, about 6 ounces each, salt and freshly ground peper to taste 1-1 Vi cups watercress sprigs, tough stems removed 4 slices of white bread, firm textured For the chive butter: 'A cup unsalted butter, at room temperature 2 tablespoons fresh chives, chopped or 2 teaspoons dried chives 2 teaspoons fresh lemon juice Vi teaspoon salt 'A teaspoon freshly ground pepper To prepare the chive butter, in a small bowl, combine the butter, chives, lemon juice, salt, and pep per. Using a fork, beat vigorously until blended. Transfer to a sheet of plastic wrap and shape into a log about 2-inches long and 1-inch in diameter. Wrap in the plastic wrap and chill until firm. Prepare fire in grilL To prepare the steaks, sprinkle them lightly with salt and pep per, and place them on the grill rack. Grill, turning every 2 min utes, for about 8 minutes total for rare, 10 minutes for medium, or until done to your liking. About 4 minutes before the steaks are done, arrange the bread slices on the rack and grill, turning once, until lightly browned. Transfer the bread to individu al plates. Place a small handful of watercress on each bread slice, and place a steak on the water cress. Cut the chive butter into 4 equal slices and place a slice on each steak. Serve at once. Out-Of-This World Stuffed Tenderloin 4 pounds of beef tenderloin, trimmed 1 medium onion, diced 2 tablespoons olive oil Vi pound fresh spinach, chop ped Vi teaspoon salt '/’ teaspoon freshly ground pepper 'A cup Parmesan cheese, shredded 3 tablespoons dried tomatoes in oil, drained and chopped Saute onion in hot oil in a large skillet over medium heat until tender. Add spinach, salt, and pepper. Saute until spinach wilts, about 1 minute. Remove from heat and stir in cheese and dried tomatoes. Cut tenderlion lengthwise down the center, cutting to, but no through the bottom. Lay flat and spoon spinach mixture down the center of tenderlion. Fold ten derlion over mixture and tie with string at 1-inch intervals. The tenderlion won’t completely close. Chill for 2 hours. Place cut side up on the grill and cover ex posed filling with a strip of foil. Grill on medium to high heat until the meat thermometer in serted in the thickest portion of the tenderlion reaches 145 de grees. If the roast is taking longer than expected, cut it into thick fi lets and finish off on the grill. Let the tenderlion set for 10 minutes before slicing. This can be served with a blue cheesy cream sauce that can be poured over the meat, new pota toes, and sauteed summer squash. Yields 10 servings, prep time is 25 minutes, and grill time to tem perature. Fearfully Delicious Short Ribs 4 pounds short ribs BBQ spice rub (see recipe below) 1 tablespoon cooking oil 4 garlic cloves, minced 3 tablespoons onion, finely chopped 1 fresh jalapeno chili pepper, finely chopped 1 cup honey 2 A cup chicken broth 'A cup vinegar 2 tablespoons apple juice 1 tablespoon yellow mustard Vi teaspoon black or brown mustard seeds Vi teaspoon ground black pep per 'A teaspoon cayenne pepper 1 tablespoons cornstarch 1 tablespoon cold water Salt BBQ spice rub: In a small bowl combine 4 teaspoons paprika, 2 teaspoons chili powder, VA tea spoon salt, 1 teaspoon ground co riander, 1 teaspoon garlic pow der, 1 teaspoon sugar, 1 teaspoon curry powder, 1 teaspoon dry mustard, 'A teaspoon ground black pepper, Vi teaspoon crushed dried basil, 'A teaspoon crushed dried thyme, 'A teaspoon ground cumin,,and 'A teaspoon cayenne pepper. Preparation: Trim any fat from ribs: cut ribs into 1,2, or 3 rib portions. Place ribs in a Dutch oven. Add enough water to cover ribs. Bring to a boil, reduce heat. Simmer, covered about VA hours or until tender. Drain ribs; let stand until cool enough to handle (about 20 minutes). Pat dry with paper towels. Sprinkle BBQ spice rub evenly over both sides of ribs; rub in with your fingers. Sauce: In a medium saucepan heat oil over medium-high heat. Add the garlic, onion, and jalape no peppers; cook for 2-3 minutes or until tender. Stir in honey, broth, vinegar, apple juice, yellow mustard, dry mustard, mustard seeds, black pepper, and cayenne pepper. Bring to a boil; reduce heat to low. Simmer, covered, for 10 mintues. Stir together corn starch and cold water; add to mustard mixture in saucepan. Cook and stir until slightly thick ened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt. Remove from heat. Place ribs, bone side down, on a lightly greased rack of the grill directly over medium coals. Brush some of the sauce over ribs; grill for 15-20 minutes or until ribs are heated through and glazed with sauce. To serve, reheat remaining sauce until bubbly; serve with ribs. Makes 4-6 servings. American Idol Fajitadillas 4 8-ounce Quick-N-Easy IM Top Sirloin steaks 4 ounces shredded Monterey Jack (or favorite cheese) 2 10-12-inch flour tortillas 1 tablespoon olive oil or melted butter Salsa Sour cream Guacamole Fajita seasoning Over medium heat on a grill heat top sirloin steak until warm ed through, approximately 4-5 minutes on each side. Remove from heat and slice in thin strips across the grain. Season with faji ta seasoning. Brush oil (or butter) lightly on one side of flour tortilla shell. Place the oil side down while filling the tortilla. Scatter cheese on tortilla shell. Top with strips of meat (4-8 ounces). Leave a half-inch border from the edge of the shell. Top with more shredded cheese. Top with a tortilla. Brush top of tortil la lightly with oil (or butter). Place on grill on medium heat. Leave on 4 minutes or until edges of tortilla .begin to char and grill marks appear on the bottom of tortilla. Turn the tortilla over and grill the same way. Cut into 6-8 wedges. Serve with sour cream and guacamole. Makes 1 fajita dilla. Steak And Salad Roll-Ups Quick-N-Easy' M Prime Rib slic es, thinly sliced 1 bottle Greek salad dressing Romaine lettuce black olives, sliced Feta cheese Red onion, thinly sliced Tomatoes, chopped Flour tortillas Heat prime rib according to package directions. Remove from package and thinly slice prime rib. Drizzle 'A cup (or to taste) Greek salad dressing over prime rib set aside. In a medium bowl, mix togeth er 4 medium-sized handfuls of romaine lettuce, sliced black olives, feta cheese, thinly sliced red onion and chopped tomatoes. Pour bottle Greek salad dressing over salad (to taste). Toss. To assemble: Divide salad equally among 4 flour tortillas. Divide prime rib slices into four equal portions and lay on top of salad. Fold right and left sides of tor tillas over filling; fold bottom edge over and continue to roll up tightly. Cut rolls in half diagonal ly; secure with wood toothpicks if necessary. Cut diagonally in the center of the roll. Talgate’n Steak 4 (12-ounce) Quick-N-Easy' M Top Sirlionn steaks 1 medium sized red bell pepper Peach salsa: Vi cup peach preserves 1 tablespoon fresh lemon juice 1 teaspoon lemon peel, freshly grated 1 large garlic clove, crushed 'A teaspoon fresh ginger, grat ed 'A teaspoon salt Warm or just sear steaks for medium doneness warm to the touch. Top with red bell pepper ring and garnish with peach salsa. Clampett’s Stew Quick-N-Easy 1 ' 1 Pot Roast 1 package frozen stew vege tables 1 can beefy mushroom soup 1 can French onion soup Pepper to taste Cook pot roast per package di rections. Steam vegetables according to package directions. Cut pot roast into 1 to 1 '/z-inch pieces. Combine soups together. Drain vegetables and add to soup mixture. Pepper to taste. Heat through and serve. Beef ‘N* Cheese Wraps 4 flour tortillas 1 carton (8-ounce) onion and chive cream cheese spread 1 cup carrots, shredded 1 cup (4-ounce) Monterey Jack cheese, shredded 1 pound roast beef, thinly slic ed Leaf lettuce, shredded Spread cream cheese on a side of each tortilla; top with carrots and Monterey Jack cheese. Layer with beef and lettuce. Roll up tightly and wrap in plastic wrap. Refrigerate at least 30 minutes. Cut in half or into 1-inch slices. Makes 4 servings. Deli Beef Strata 2 pounds deli roast beef, thinly sliced 1 pound baby Swiss cheese, thinly sliced 2 packages refrigerated cres cent rolls I/3 cup mayonnaise (not salad dressing) V* cup ground horseradish 1 large green bell pepper, sliced thin 1 medium sweet onion, sliced thin (Vidalia or red works well) 2 tablespoons butter Melt butter in small skillet. Add green pepper and onion and saute until tender, about 5 min utes. Lightly season with salt and pepper. Meanwhile spray a 9x 13-inch pan with cooking spray. Unroll 1 package of cres cent rolls, leaving in rectangles, and press in bottom of pan to form a crust. Mix mayonnaise and horseradish and spread half over crescent rolls in pan. Layer half of the beef slices, half of the cheese slices, all of the onions and peppers, half the cheese slices and half the beef slices over the bottom crust. Spread remaining mayonnaise and horseradish mixture over top layer of beef. Unroll the other package of crescent rolls, leaving in rectangles and press over top layer of beef to form top crust. Bake in oven at 400 degrees for 20 minutes, or until crust is gold en brown. Let it cool for a few minutes before cutting into squares. Makes 12 servings. This is good with a fresh vegetable or green salad and fruit for a quick, easy meal. The strata can be pre pared ahead of time and refriger ated; bake immediately before serving. Roast Beef, Veggie Wraps 2 cups coleslaw or broccoli slaw mix, shredded 'A cup and 2 tablespoons ranch dressing 4 large flour tortillas 1 container (8-ounce) whipped cream cheese 16 slices thin deli roast beef (12-16 ounce) Im medium bowl toss slaw mix with 'A cup ranch dressing to coat evenly. In small bowl, stir cream cheese with 2 tablespoons ranch dressing to mix well. On one side of each tortilla, spread about 'A cup cream cheese mixture; top with 4 slices roast beef, and then about 'A cup slaw mixture. Roll tightly and wrap with plastic wrap. Refrigerate until serving. To serve, cut in half diagonally or into I'/z-inch slices. Makes 4 serv ings. ■ Blues Brothers Dip 1 16-ounce can sauerkraut, drained 1 pound Swiss cheese, cubed 3 8-ounce packages corned beef, chopped 'A cup Thousand Island dress ing Combine all ingredients in crockpot and heat on medium setting 10-15 minutes until cheese melts. Serve on squares of hearty rye bread. Grow Tomatoes Not Mosquitoes (NAPS) Areas in and around a garden can be ideal breeding grounds for mosquitoes. Aside from being a seasonal nuisance, mosquitoes may carry and transmit numerous dis eases, such as West Nile virus. With over 4,000 cases of West Nile virus reported by the Centers for Disease Control in 2002, it’s becom ing increasingly important to protect against mosqui toes and their bites. Rebecca Kolls, Master Gardener and host of the television program “Rebec ca’s Garden,” offers some advice for reducing mosqui toes around the garden and preventing mosquito bites. One way to help avoid mosquito bites is to limit outdoor activity at dusk and dawn, when mosquito activity is highest, said Kolls. However, as most gardeners know, these are the best times to work in the garden. Therefore, when you’re outdoors, re member to protect yourself: • Use a DEET-based in sect repellent such as Ultra thon insect repellent from 3M. Originally developed to protect U.S. troops, Ultra thon insect repellent lotion was rated the number one insect repellent by a leading consumer magazine. • Wear long-sleeved shirts, long pants, socks and a hat to minimize the areas of exposed skin. • Consider replacing your outdoor floodlights with yellow bug lights. The general rule of thumb is that if it can hold water, it can breed mosqui toes, said Kolls. Since gar dening and water go hand in-hand, gardeners should be on the lookout for the following: • Be sure to empty ex cess water from the saucers underneath outdoor plants every couple of days. • If left outside, garden ing tools, watering cans, buckets, and wheelbarrows become ideal collectors of rainwater. Therefore, bring these materials indoors after use, or turn them up side-down outside when not in use. • Cover rain barrels with a fine mesh, such as win dow screening, to keep mosquitoes out. • Holes in the garden hose and dripping outdoor faucets should be mended to prevent puddles of water from forming. • Empty and replace the water in birdbaths every two to four days. • Water gardens and or namental ponds are natural places for mosquitoes to lay eggs. If you don’t have fish in these ponds, consider adding them. If adding fish is not an option, change the water in the pond at least once a week, particularly when the weather is warm. Finally, keep ground cover, overhanging plants and other surrounding vegeta tion trimmed and away from the water surface.
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