BEEFMAN'S Roast Beast

When the young and old sit down to a feast at your house, on what do you feast? Do you feast on Who-pudding? Do you feast on rare Who-roast beast? If you feast on roast beast, on which beast do you feast?

So when it comes to the roast beast feast are are you a turkey, ham, or beef family? As I was watching "How the Grinch Stole Christmas" this year and heard the familiar lines about the Christmas feast in Whoville, "They would feast on Who-pudding, and rare Who-roast beast," I noticed the animal origin of Dr. Seuss's "roast beast" was left wide open to interpretation.

In some shots it looks something like a cross between a turkey...

...and a large rodent.

...or, somewhat disturbingly, even a dog.

Then there are the shots of the Grinch carving the roast beast and it looks more like a ham... 

...or a beef roast (which brings me to my point). 

Growing up the traditional Christmas dinner at my house was turkey. As if we didn't get enough turkey at Thanksgiving (and probably just threw out the last of the turkey leftovers a week ago), we'd essentially do Thanksgiving Dinner II. I'm not complaining. The food was always good, but everybody knows the sequel is never as good as the first one (as I was reminded last night watching "Night at the Museum" 1 and 2).

And then I learned how to cook a rib roast. To me, a rib roast is the ultimate Roast Beast. Cooked in the oven on Christmas Day it fills the house with the unmistakable aroma of beef and, served medium rare, it delivers the robust flavor and tender, juicy steak eating experience known as Prime Rib.

For the past several years I have done the rib roast in a 350F oven for about 90 minutes (until the internal temp reaches 125F), then let it rest for 15 minutes before carving. The results have been good but not great. And I want great, especially when hosting Christmas dinner! So this year I tried a new method I learned from one of the culinary experts at the National Cattlemen's Beef Association, Steve Wald (Steve is one of a team of people who develop and test recipes for BeefItsWhatsforDinner.com).

Steve's "restaurant method" combines low and slow cooking with a "blast" of high heat at the finish. The result was a nice, even red color from edge to edge with a crisp, flavorful crust on the outside. It worked so well I have decided to share my version of Steve's restaurant methods rib roast...

BEEFMAN's Roast Beast

1. Coat a 5-10 lb. bone-in Beef Rib Roast with your favorite rub. Return roast to refrigerator until ready to begin roasting.

Notes: The official Roast Beast recipe on the Random House Seussville website calls for a Beef Strip Loin roast, which would also be amazing. I plan on 1/2 lb. per person and then add a pound or two to make sure there is plenty (and hopefully some leftovers!). For the rub I use Safeway Select Mediterranean Roast Rub because I like Mediterranean seasoning, especially rosemary, on beef. Pretty much any meat rub with salt, pepper, and garlic will do. You can also just use some salt and pepper or make your own concoction.

2. Preheat oven to 160F. Place roast bone-side down on a rack on a roasting pan (if you don't have a rack, place bone-side down in a shallow roasting pan -- the bones raise the meat off the surface, forming a rack). Place on bottom rack in oven and roast for 5-6 hrs (I pull it when the internal temp reaches 125F for rare to medium rare). Remove from oven and let rest for 30 minutes to an hour, tenting loosely with aluminum foil.

Notes: At this point the outside of the roast will not look "done." The roast will continue to cook in its own heat/juices, rising another 5-10 degrees F in the first 10-15 minutes while resting then will hold that temp for up to an hour. Allowing the meat to rest at least 15 minutes is a crucial step in the process. This allows the juices to reabsorb into the meat, ensuring a juicy, flavorful roast.

Place your meat thermometer in the center of the "eye" of the rib, not resting in fat or touching bone.

3. Approximately thirty minutes prior to serving, heat the oven to 500F then place the roast back in the oven for 10 minutes. Keep an eye on the roast to make sure the rub doesn't start to burn. Remove from oven and let rest another 10-15 minutes before slicing.

Blasting the roast with high heat after letting it rest will ensure a nice crisp "crust" on the outside without raising the internal temperature and overcooking the meat.

Notes: The purpose of this step is to "blast" the outside of the roast with high heat. Cooking at this temp for such a short time will not raise the internal temperature, which should be holding around 135F (rare to medium rare).

4. Use a nice sharp butcher knife to slice between the rack (bones) and the meat, running the knife right along the bone (see picture). Slice roast into 1/2-1" thick slices and serve.

Run a sharp knife between the bones and the meat before slicing into 1/2-1" thick "steaks"

Notes: DO NOT throw away the bones! I like to save them then reheat on the grill or in the broiler. That's some good eating! A rib roast consists of two major muscles separated by a chunk of fat. I like to cut this fat off prior to serving to reduce the amount of fat left on everyone's plate at the end of the meal! Also, the two muscles offer two distinct flavor and tenderness levels. The circular "eye" portion of the rib eats a lot like a filet or strip steak. The thinner outer piece called the ribeye "cap" is a tender flavorful delicacy. If you want to get fancy you can remove the cap by simply cutting out the fat between the two muscles. You can then cut the "eye" into 1-2" filets and slice the "cap" into even portions to serve alongside the filet.

The first cut is the true test. Perfect rare to medium rare, no juices running off the cutting board.

And there you have it. A special meal for a special occasion. If you missed out on the real Roast Beast this Christmas, don't worry. A rib roast turns any meal into a feast -- a New Year's Day brunch, anniversary or birthday celebration or a Sunday dinner.

Enjoy!

BEEFMAN

If it's not BEEF, it's not a "Burger"!

Today is #NationalCheeseburgerDay! I have no idea who designated it as such but I saw it on Twitter so it must be true :) And I've seen lots of blog posts on the topic (my favorite of which is 18 Ways to Celebrate National Cheeseburger Day). I love the concept of National Cheeseburger Day but some of the posts also brought out one of my pet peeves -- claims that "other" burgers are "healthier" than beef burgers.



Even though I had a cheeseburger for lunch AND dinner yesterday, I had to have another after learning that today is National Cheeseburger Day!

One particular post from Runner's World caught my eye because of the title, "Grill up a better burger tonight." My first thought was, "What could possibly be better than a good ol' American Cheeseburger?" So I clicked on the link.

The Runner's World article suggests that bison would be a leaner choice. That is simply not true. I covered this topic in detail in a post three years ago, "Is Bison Leaner then Beef? Whatever, Turkey!" which explores claims that so-called bison and turkey "burgers" are leaner than beef burgers.

The Runner's World article does correctly point out that veggie patties are high in fiber but typically have half the protein with more calories than a beef burger. Unfortunately, I often see articles suggesting veggie burgers would be a healthier choice. I wrote about the healthfulness of veggie patties versus beef burgers in  "Exposing the Big Fat (Beef) Lie."

But that brings me to another pet peeve and the actual point of this post. If it's not BEEF, it's not a BURGER! History and entomology support this fact. There are many claims about the origin of the hamburger, but all of them include BEEF. Most experts agree that Otto Krause, a Hamburger (person from Hamburg, Germany), was the first person to serve ground up pieces of beef served between two slices of bread. Clearly, the modern name "hamburger" validates this theory!

So, in honor of Otto Krause, the inventor of the Hamburger, I hereby offer this BEEFMAN PROCLAMATION on National Cheeseburger Day:

WHEREAS the original hamburger was a ground beef patty served between two slices of bread, not a ham patty, turkey patty, bison patty, veggie patty, or any other patty, and

WHEREAS the entomology of the word "burger" is a shortened form of the word hamburger (which refers to a ground beef patty served between two slices of bread),

BE IT RESOLVED that if it's not BEEF, it's not a burger!

Ride on,

Daren

BEEFWIFE: Two Mules for Sistah Sara's Short Ribs

Whenever I make my sister-in-law’s Sara's crockpot ribs, I think of “Two Mules for Sister Sara.”  This 1970’s Western starred Shirley MacLaine and Clint Eastwood and the theme song plays in my head because these are “Sistah Sara’s Ribs." 

Too bad I didn’t have this recipe when I met Clint Eastwood (below) while he was filming “In the Line of Fire” at the U.S. Treasury Department in 1992 (where I worked at the time).  He might have swept me away to Carmel if I had cooked Sistah Sara’s ribs for him!

I made these last week before Shelby left for China (you can follow her blog, A Jayhawk Abroad, for the full story).  They are sticky and sweet and savory and fall-off-the-bone tender.  The perfect crockpot rib!

This looks like a lot of ingredients but you probably have most of these in your pantry or fridge (see full recipe below).

You need four pounds of BEEF short ribs; I can never find packages that exactly total four pounds but there is plenty of cooking liquid so if you’re a little over on weight, no worries.

Put the flour, salt and pepper in a plastic or paper bag and combine.  Add the ribs in batches; shake to coat and knock off the excess flour as you take them out of the bag.  In a heavy skillet, brown the ribs in the butter.  I start with half the butter and add more in as I switch out the browned ribs for the un-browned ones.

You’ll want to brown all sides; don’t rush this part, it seals in the juices. Here is my big dilemma with this recipe, do I lay the ribs flat in two layers or do I put them on end in a single layer (bones up)?

I feel like this is something I could discuss with The Pioneer Woman over a cup of coffee and she would feel my “pain.”  Guess what, it really doesn’t matter.  As I said before, there is enough cooking liquid and they cook down some so put them in however you like.

As the ribs are browned, put them in the bottom of your crockpot and drizzle with honey.  The recipe calls for 1/3 cup but I just squeeze the honey bear until they are coated well.  While you are browning the batches of ribs, you can get the other ingredients prepped.

I don’t use a lot of gadgets in the kitchen but since this recipe calls for five cloves of garlic, I use my garlic peeler and garlic press.  Pop the cloves in the peeler (a silicon tube that looks like a cannoli) and with downward pressure, roll the tube and out comes perfectly peeled garlic (thanks, Adam Kranz).  I got my first garlic press after having fondue at the Pillsbury cabin in Lake Tahoe back in 1997.  Drop a clove or two in the well, bring the handles together and out comes the minced garlic.  Just scrape the garlic off with the end with a knife and pop in more cloves.  Chop the onion into small dice.  Set the garlic and onion aside.  I measure the remaining ingredients into a 4-cup Pyrex measuring cup, gently mix and then set aside.

Once the ribs are all browned, I pour off most, but not all of the liquid from the skillet.  Toss in the onion and garlic and cook briefly (don’t burn the garlic) then gently pour in the remaining ingredient mixture.  Scrape the bottom of the pan to loosen the browned bits of BEEF and butter.

Cook over medium high heat until boiling and continue cooking, stirring occasionally, until mixture reduces and thickens (about 20 minutes).  Pour the mixture over the ribs; cover crockpot with lid and cook on low setting for six to eight hours.

Sweet, sticky, spicy and tender, perfect crockpot ribs!  And you can serve the liquid from the crockpot on the side (if you want it thicker, just put in a saucepan and continue cooking until reaching the desired consistency).

Sistah Sara’s Crockpot Ribs

2/3 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

4 pounds beef short ribs

1/4 cup butter

1/2 to 1 whole large onion, chopped (I use half an onion)

1 1/2 cups beef broth (I use one whole 14.5 oz. can)

3/4 cup red wine vinegar

3/4 cup packed brown sugar

1/2 cup chili sauce

1/3 cup ketchup

1/3 cup Worcestershire sauce

5 cloves garlic, minced

1/3 cup honey, more if you prefer

In a large re-sealable plastic bag, combine flour, salt and pepper. Add ribs to bag in batches and shake to coat. In a large heavy skillet, brown the ribs in the butter.

Transfer ribs to slow cooker and drizzle with honey. In the same skillet, combine the remaining ingredients. Cover and cook until mixture comes to a boil, stirring occasionally; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender.

BEEFWIFE: Rhut-rho, Shaggy, it’s Rhubarb season!

One of the BEEFMAN’s colleagues sent him home with a few stalks of rhubarb last month so I decided to make Scalloped Rhubarb, a super simple, yummy, gooey deliciously sweet and tart dessert recipe I got from my mother-in-law (guess that makes her the BEEFMOM!). It's getting late in the rhubarb season (April-June) but if you can still find some, this would make a great Father's Day dessert.

Rhubarb looks like red celery and typically used as a fruit but technically is a vegetable.  The stalks are edible but the leaves contain oxalic acid and can be toxic so discard the tops.

To peel or not to peel, that is the question.  As I was making this, I peeled the rhubarb because of the celery-like strings and for some reason I had it in my head that you were supposed to peel before cooking (where did I come up with that?).  As I sat down to write, I decided to do a little internet research with some of my favorite Food Network chefs’ recipes and found that no one says “step 1: peel the rhubarb.”  Thanks, Ina (Garten), Anne (Burrell) and Bobby (Flay); wish I had checked BEFORE I made this!

At least I can show you what peeled rhubarb looks like even though you NEVER have to do this step.  After NOT peeling your rhubarb, cut into one-inch pieces.

Next cube your bread.  I like to use challah which is a traditional Jewish yeast egg bread that I get in my local grocery store; I think it gives a little more texture to the dessert.  The BEEFMOM used white sandwich bread, so feel free to experiment with bread types.  I removed the bottom crust first but not the top crust.

Pour the melted butter over the bread cubes and stir to coat.  Add sugar and mix well.  I could just stop right here and eat the whole bowl.  Like a butter and sugar sandwich!  You had those as a kid, didn’t you?

Fold in the rhubarb.

Spread into a greased baking dish.  Add one tablespoon of water into each corner of the pan but do NOT mix in.  Bake 45 minutes until golden and gooey and delicious looking!

YUM... add a little scoop of vanilla ice cream and prepare to be amazed!

Scalloped Rhubarb

6 cups bread cubes, crusts removed (or not removed, your choice)
2/3 cup butter, melted
2 cups sugar
4 cups rhubarb, cut into one-inch pieces

Preheat oven to 350 degrees.  Coat bread cubes with butter; add sugar and mix well until bread is well coated.  Fold in rhubarb. Pour mixture into greased 13x9 baking dish.  Put one tablespoon water in each of the four corners of the pan but do not mix in.  Bake 45 minutes, covering during last 10 minutes if top is getting too brown.

Alternate:  I was going to make this one time in the fall and couldn’t find rhubarb (fresh or frozen) in my store so I made with blueberries instead.  I cut the sugar almost in half and it turned out lovely so feel free to try with other fruits adjusting the sugar to which produce you use and to your taste.

Enjoy!

Leslie (aka the BEEFWIFE)

BEEFWIFE: Tenderloin Steaks with Arugula Salad and Sweet and Spicy Beets

 

I’m getting spring fever! Every chance I get, I’m sitting on the deck in the sun and looking in my garden for bulbs to come up. If I were planting a garden this summer (but I’m not), I might consider arugula. I’ve really developed a taste for this salad green. My copy of “The New Food Lover’s Companion” describes it as a “bitterish, aromatic salad green with a peppery mustard flavor” and a “source of iron as well as Vitamins A and C.”

I’m looking forward to enjoying this recipe from The Healthy Beef Cookbook, Tenderloin Steaks with Arugula Salad and Sweet and Spicy Beets. I made it this past summer for a light supper with the BEEFMAN then had the leftovers for lunch the next day. I think it might have been even better leftover as a little time gave the heat from the cayenne a chance to come up; nice ZIP!! I’ve included my notes in the recipe below.

Leave a comment here or on BEEFMAN's Facebook and tell me what tasty treat you’re yearning for this spring. I’ll draw one winner from the comments received and send you a copy of The Healthy Beef Cookbook!



Tenderloin Steaks with Arugula Salad and Sweet and Spicy Beets

Makes 4 servings; one hour prep and cooking time.

2 cups diced peeled beets (smaller beets will be tenderer)
1 cup orange juice

2 Tbsp. honey

1/8 to 1/4 tsp. ground red pepper (also called Cayenne)

2 Tbsp. red wine vinegar

1 1/2 Tbsp. olive oil

1/4 tsp. salt

2 cloves garlic, minced

2 tsp. cumin seeds

4 beef tenderloin steaks, cut 1 inch thick, about 4 oz. each (we used flat iron steak, also called a top blade steak)

Salt, as desired

1 can (15 oz.) Mandarin orange segments, drained

6 cups arugula

Freshly grated orange peel (optional)

Combine beets, orange juice, honey and pepper in small saucepan; bring to a boil. Reduce heat; simmer 40-45 minutes or until beets are tender (less time if you like them a little crunchy). Drain beets, reserving cooking liquid; cool.

Heat beet-cooking liquid over medium-high heat until reduced to 1/4 cup; cool slightly. Whisk in vinegar, oil and 1/4 tsp. salt; set aside to use as dressing.

Press garlic and cumin seeds evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium-rare to medium doneness, turning occasionally. (Now the BEEFMAN would tell you to sear the steaks on both sides and then move them off the direct heat and cover...low and slow for about 20 minutes. And be sure to let the meat rest at least five minutes before slicing.) Season with salt, as desired.

Toss beets, orange segments, and arugula in a large bowl; drizzle with dressing. Serve with steaks. Garnish with orange peel, if desired.

The Healthy Beef Cookbook provides these two additional tips: 1) to broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium-rare to medium doneness, turning once; and 2) baby spinach can also serve as a tasty substitute for arugula.

Enjoy!

Leslie (aka the BEEFWIFE)

The BEEFWIFE Bloggeth! Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo

Me and the BEEFMAN

The BEEFWIFE Bloggeth? Well, I’m not sure about that but the BEEFMAN asked if I would write about some of the cooking we do at home. I’m a self-proclaimed foodie who enjoys entertaining friends and family with good food and conversation.

My food journey started in the Western Kansas kitchen where I grew up, included a turn in 4-H cooking class both watching my older sister’s class and participating in my own, and then as a newlywed, gathering my mother-in-law’s recipes to “make my man happy!” We ate well, but not very healthy. A lot of bread, butter, sour cream, cheese…YUM! After a number of years and pounds down that path, it was time to change how we ate.


My 4H "Fun with Foods" project book

Our changes included smaller portions, less fatty foods and less time on the couch (I’m still working on that last one). Weight Watchers emphasis on portion control was a big light bulb for me. I learned to be satisfied without filling my plate and then filling it again. Making ingredient swaps or finding recipes with lower fat content were both steps in the process (thanks to hints and inspiration from Cooking Light magazine and healthy at home cooks like Ellie Krieger).

As we’ve aged, our palate has expanded to include many foods that we wouldn’t eat (mushrooms) or were not exposed to (Brussels sprouts) growing up. Whether reading a magazine, looking at food blogs or watching the Food Network or the Cooking Channel, I now have a different eye for what appeals to me. We still enjoy foods that lean toward the decadent (no fat-free for me), but instead of every menu item, it’s a more balanced plate.

Sharing a meal around the table is one of my favorite things to do. Come on over and stay a while!

 

Leslie (aka the BEEFWIFE)

******************************************

 

BEEF is a big part of our diet but after more burgers and steaks than I can count, it was time to find some new ways to enjoy it. The BEEFMAN brought home a copy of The Healthy Beef Cookbook  written by Chef Richard Chamberlain of Chamberlain's Steak and Chop House fame and put out by the National Cattleman’s Beef Association and Academy of Nutrition and Dietetics and I’ve used it as a springboard to diversify our meals.  [The Healthy Beef Cookbook is no longer in print, but a few new and used copies are still available on Amazon.com]

"Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo" is one of the first recipe I tried. I served it with grilled sweet corn, black beans, and sliced homegrown tomatoes...yummy! After sharing recipe with a friend, she told me she served with mac-n-cheese topped with the pico. I’ve included notes from my experience in the recipe below (in red).

Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo Really good!

Total prep and cook time: 25 mins (varies depending on how you cook your steak!)

Makes 6 servings

Spicy Pico de Gallo

1 cup chopped red onion

1 cup chopped seeded tomatoes

1/2 cup coarsely chopped fresh cilantro

1 1/2 tsp. minced pickled jalapeno pepper slices

1 Tbsp. fresh lemon juice

1/4 tsp. salt

Cowboy Coffee Rub

1 Tbsp. freshly ground coffee beans I used a medium roast
1 1/2 tsp. kosher salt or table salt

1 1/2 tsp. brown sugar

1 tsp. coarse-grind black pepper

3 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick (about 8 oz. each) I couldn't find ranch steaks so used strip steak the first time and flat iron steak the second time -- both work great.

1. Combine Spicy Pico de Gallo ingredients in medium bowl; mix well. Set aside.

2. Combine Cowboy Coffee Rub ingredients in small bowl. Press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium-rare to medium doneness, turning once. We always use our trusty Weber charcoal grill and the “direct heat to sear and indirect heat to finish” method for meats. Put all your coals on one half of the grill only. When the coals are white hot, sear the meat on both sides directly over the coals then just spin the grate around to the indirect side for the remaining cook time.

3. Carve steak into slices. We always let the meat rest at least 5 minutes before carving; this lets the juices settle back into the meat. Serve with Spicy Pico de Gallo.

What Time Does the Superbowl Start and Did Punxsutawney Phil See His Shadow?

When I woke up this morning my Twitter and Facebook news feeds were blowing up with people talking about #SuperBowl 48 or #GroundhogDay. But my first thought this morning was that today kicks off the Annual Cattle Industry Convention and NCBA Trade Show (#Beefmeet)! Yep, while everyone else is contemplating how many more weeks of winter #PunxsutawneyPhil predicts and #WhosGonnaWin the big game, today begins a pilgrimage of more than 7,000 farmers and ranchers from around the country to the Gaylord Opryland Resort and Convention Center in Nashville, Tennessee.

My friend Dan McCarty (@McCartyCattle) tweeted this pic of newborn calves on his Colorado ranch as he headed out to Nashville for #Beefmeet

"So what's the big deal," you ask? This is the meeting where the entire beef community gets together to talk about better ways to produce great-tasting beef that is safe, nutritious and sustainable for the future. This is where animal health experts, veterinarians, and nutritionists share the latest information on how to provide the best care for cattle, even in the midst of a winter storm.


One 3 oz. serving of lean beef provides more than 10% of 10 essential nutrients and vitamins for less than 10% of your daily calories.

We also have a pretty amazing lineup of speakers and once-in-a-lifetime entertainment events for the cattlemen and women who make the journey. Captain Richard Phillips will be there, along with Archie Manning, father of Peyton and Eli Manning. Interestingly enough, last year we had Sean and Leigh Anne Tuohy, the real "Blindside" parents of Michael Oher, who played (and won) in the Super Bowl that week with the Baltimore Ravens. Wonder if that bodes well for Peyton and the Broncos? (See, there is a Super Bowl connection here!)

For many, this is their vacation. It's tough to leave the farm or ranch when you care for animals. When I go on vacation I take my black lab, Casey, to Camp Bow Wow. There is no Camp COW Wow! Caring for farm animals is a huge obligation that requires 24/7/365 commitment. But that's what they love doing, which is one reason I love working for farmers and ranchers.

The main reason I look forward to this week every year is that I get to reunite with so many of my beef community friends from around the country, enjoy some great beef, shoot the bull in the bar :)


By the way, Phil saw his shadow and the game starts at 6:30 p.m. eastern. Speaking of the game, these beef and blue cheese stuffed mushrooms will impress your friends at the party!

Ride on!

Daren

The Beefman's Top Five Beef Buying Tips

I think most of my readers know I eat a lot of lean beef to fuel my physical activity. At age 48 I also need plenty of protein to help avoid age-related muscle loss. Beef is a good/excellent source of 10 essential nutrients and vitamins like zinc to boost immunity, iron to build healthy red blood cells and B vitamins for energy. But let's face it; eating steak every day can get expensive! So, here are my top five tips for enjoying quality steaks for a reasonable price:

5) Share a Steak. My wife and I often share a steak and a salad for dinner. You don't need to eat a 10 oz. steak to get the nutrients you need. One 3 oz. serving of lean beef provides half the protein you need every day for only about 150 calories. If eating out, ask your server to split the salad for you and you'll usually get darn near two full portions. But ask them NOT to split the steak. I've actually seen restaurants butterfly a filet to split it. This is a big missed steak (just like becoming a vegetarian)! A filet should always be served medium rare. Butterflying will lead to overcooking which results in loss of flavor and tenderness.

4) Grill Once, Dine Twice. At least once a week I pick up a flat iron steak, grill it for dinner and have leftovers for breakfast steak and eggs, a steak salad for lunch, or fajitas for dinner the following day. Flat iron is an affordable but also very tender steak (second only to the tenderloin)!

Two flat iron steaks and grilled corn on the cob will feed a family of four with plenty of leftovers!

3) Slice and Save. My colleague Chef Dave (yes, we have a chef on staff where I work!) taught me how to slice a full tenderloin into four meals: a tenderloin roast, petit filet steaks, kabobs and stir fry. I also like to turn a ribeye roast into several meals: a prime rib roast, beef ribs and leftover roast beef au jus sandwiches (yum!). Chef Dave also has tips for cutting a ribeye into steaks and roasts.

2) Follow the Feature. Grocery stores always feature at least one beef cut on sale at all times, especially during "grilling season" (Memorial Day to Labor Day). Featuring beef brings customers in the door so sale prices are usually at or below cost! Watch the newspaper or just look for the signs in the meat case to find the best buys on steaks (or ground beef).

And, my number one beef shopping tip...

1) Mine the "Manager's Special" Section. My first stop in the meat case is the manager's special bin where they put steaks that are nearing their "sell by" date and mark them down for quick sale. These "aged" steaks are perfectly good but often have brown spots that turn off most customers. My friend Jenny describes this in great detail on her Chico Locker & Sausage blog. But the bottom line is that brown color does not mean the steak is spoiled. Spoilage is best determined by an off odor or if meat is sticky, tacky or slimy to the touch. If it doesn't pass the sniff test I'll move on to the featured steaks (see number 2).

Hope these hints are helpful. For great beef recipes, visit Beef. It's What's for Dinner.

Ride on!

Daren

Beefman's Big Game Bite-Size BEEF Nachos

From left to right: fill scoops with ground
beef (column 1), cheese (column 2),
salsa (column 3) and top with
sour cream (column 4)

The stars aligned today as I was left in an empty house with the big screen all to myself,  plenty of beer, and the NFC Championship game on TV. There was only one thing missing from this perfect picture: Nachos!

Checking the pantry I found a bag of Tostitos Multi-Grain Scoops. In the fridge I found some leftover ground beef, a half-empty jar of Jardine's Chipotle Salsa, some pizza cheese and sour cream. Viola! Beefman's Big Game Bite-Size BEEF Nachos.

Directions: Line up 16-20 multi-grain scoops on plate (see below), fill with cooked ground beef and top with cheese, salsa and a dolop of sour cream (at left).

And there you have a quick and easy game time snack for 2-4 people (or just one if you have the house to yourself, plenty of beer, and just finished running 5.5 miles!).

Enjoy!

Daren

Select only the best (unbroken) scoops and eat the rest :)

My Two Week Half Marathon Training Program Update: Eating, Drinking and Running in Wine Country




Our home for the past five days. Life is good!

 My two week half marathon training program is coming to an end. And so is our long-awaited vacation in the wine country of California (near Healdsburg in Alexander Valley). In the past week I managed to squeeze in three runs (a 10K on Saturday, five miles on Tuesday and 5K today) in between visits to Silver Oak, Plumpjack, Kendal Jackson, Seghesio, Hartman, Chalk Hill, Ferrari Carano, Bella, Chateau Montelena and V. Sattui wineries! We also ate at Bouchon in Yountville, had a private chef cook us a four course dinner at the villa and grilled cowboy coffee rub strip steaks last night. 

So forget the running update, let's talk food and wine!

I love Silver Oak, but Plumpack across the street was a little less pretentious and their cab was just as tasty!

My favorite winery stops were Plumpjack, Seghesio, Ferrari Carano and Chateau Montelena, all for different reasons. Plumpjack on Monday on the way up the Napa Valley was the best cabernet we tasted. We drink Seghesio zins often so it was fun to visit the historic winery Tuesday and send home so selections you can't find at Bubbles in the Rock. Ferrari Carano yesterday was a beautiful location at the far northern end of the Dry Creek Valley and the sun emerged for the first time all week as we came out of the cellar.

Chateau Montelena is a beautiful setting in the north end of Napa Valley.

Chateau Montelena wins for overall setting, tasting, and history. This is the winery that stunned the French when their Chardonnay won the 1976 "Judgment of Paris" wine competition (the story behind the movie Bottle Shock).

Chef Quimby's Wagyu Beef Shortibs two ways.

My favorite meal was the dinner prepared by Chef Quimby at the villa, part of the package my cousin so graciuously purchased at a charity auction and invited us partake in. The four course dinner featured Wagyu beef short ribs two ways (braised and grilled) for the main course. It was my favorite beef of the week, well-marbled and full of great beef flavor, and the rest of the meal was equally decadent. My second favorite were the Strip Loin Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo (see recipe below from the Healthy Beef Cookbook) we grilled at the villa last night (and enjoyed for lunch today at V. Sattui).

The "Eye of Rib" at Bouchon.

The "eye of rib" steak at Bouchon was a ribeye with the spinalis dorsi removed (the really tender, flavorful "cap" on the outside of the ribeye steak). The steak was cooked perfectly (medium rare) and the au poivre sauce was very good, but I can prepare a better steak for a fraction of the price (as we did last night) and I love the cap so kept wishing they hadn't removed it!

The Cowboy Coffee Rub recipe calls for beef shoulder center steaks (also called Ranch Steaks). I couldn't find a I substituted three strip steaks (one of the 29 lean cuts of beef). We also like this on ribeyes and flat iron but I buy whatever steaks look the best in the store that day and these strips were at least 2" thick and nicely marbled -- and they were on sale for $6.99/lb. I wish I had pictures but suffice it to say they were amazing, bith for dinner that night and a lunch picnic Friday at V. Sattui in Napa, on our way back to the airport in Sacramento.

Cowboy Coffee Rub is one of my new favorite ways to prepare steak. Try it, you'll like it...

Steaks with Cowboy Coffee Rub and Spicy Pico de Gallo

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Total prep and cook time: 25 mins (varies depending on how you cook your steak!)

Makes 6 servings

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Spicy Pico de Gallo

1 cup chopped red onion

1 cup chopped seeded tomatoes

1/2 cup coarsely chopped fresh cilantor

1 1/2 tsp. minced pickled jalapeno pepper slices

1 Tbsp. fresh lemon juice

1/4 tsp. salt

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Cowboy Coffee Rub
1 Tbsp. freshly ground coffee beans (I used a medium roast)

1 1/2 tsp. kosher salt or table salt

1 1/2 tsp. brown sugar
1 tsp coarse-grind black pepper

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3 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick (about 8 oz. each) - I used strip steak the first time and flat iron the second time
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1. Combine Spicy Pico de Gallo ingredients in medium bowl; mix well. Set aside.



2. Combine Cowboy Coffee Rub ingredients in small bowl. Press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium-rare to medium doneness, turning once.

3. Carve steak into slices. (We let the steak rest 5 minutes before carving.) Serve with Spicy Pico de Gallo.

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Ride on!

Daren