Tag Archives: beef

Ready, Set, Grill!

Grilled steak salad. Why NOT? add blueberries, grapefruit segments to the marvelous mix?

While grilled foods are a year round favorite and a world wide method for adding flavor to food through fire, summertime is the official time for grilling season. And folks are getting pretty creative! Grilling steaks? Why not mix things up and leave the usual steak sauce in the fridge ( it does say refrigerate after opening ya know) and take a tasty trip to South America where gauchos and all great food lovers enjoy a chimi-churri sauce with their fabulous steaks.

Chimi-churri sauce is a brilliant green colored blend of fresh parsley, garlic, olive oil with a touch of acid from lemons and vinegar.

 

 

 

The bright fresh flavors go beautifully with the beef, pork and even grilled chicken and fish!


Here’s a recipe for Grilled Skirt Steak Sandwich with Chimi-Churi Sauce from the ALDI test kitchens. I am working with ALDI to get the word out on great food and good nutrition! #client

Grilled Chimichurri Steak Sandwich

Ingredients:
2 bunches parsley

7 cloves garlic

1 tablespoon Stonemill Iodized Salt

1 teaspoon Stonemill Ground Black Pepper

1½ teaspoons Stonemill Crushed Red Pepper

3 tablespoons fresh lemon juice

2 tablespoons SimplyNature Organic Apple Cider Vinegar

¼ cup Carlini Vegetable Oil

¾ cup water

2½ pounds Fresh USDA Choice Skirt Steak

6 Specially Selected Ciabatta Sandwich Rolls

¼ cup Countryside Creamery Unsalted Butter, melted

3 cups SimplyNature Organic Arugula

6 slices Happy Farms Preferred Deli Sliced Havarti Cheese

1 cup caramelized onions
Prep time:
12 minutes (plus 30 minutes to marinate)

Cook time:
23 minutes

Total time:
35 minutes (plus 30 minutes to marinate)

Directions:

Combine parsley, garlic, salt, black pepper, crushed red pepper, lemon juice, vinegar, oil and water in a blender until smooth to make a chimichurri sauce.
Reserve ½ cup of chimichurri sauce.
Pour remaining chimichurri sauce in a recloseable gallon sized bag. Add skirt steak and marinate for at least 30 minutes.
Using a cast iron grill pan, grill skirt steak to desired temperature. Let meat rest for 10 minutes.
Split each ciabatta roll and brush with butter. Grill bread on the grill pan until toasted. Reserve.
In a medium bowl, toss arugula with reserved chimichurri sauce. Reserve.
Slice steak against the grain to desired width. Reserve.
To assemble the sandwiches, layer the steak on the bottom pieces of the ciabatta rolls, followed by 1 slice of Havarti and caramelized onions. Finish with arugula and top of ciabatta roll.
Recipe Courtesy of Chef Leigh An, ALDI Test Kitchen

Disclosure: I’m happy to be working with ALDI so more folks know about their great quality foods at great prices.

Did you know ALDI is one of the fastest growing retailers in the US? Their simple approach to grocery shopping means you don’t need coupons or a club cards. Get to know ALDI. On Wednesday, you’ll see a “Weekly Fresh Meat Specials” with extra-low prices on the very best cuts of meat.


Wonder what’s in this ALDI truck I passed on the highway outside of Atlanta today?  Stay tuned to find out…in my next blog post. Easy No-Cook Summer Recipes. Here’s a hint….lots of fresh produce, beautiful breads and creative ideas for summer picnics. 

 

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What’s your beef?

The story begins with the best meatloaf I’ve ever tasted. Yes, it’s chock fun of vegetables. The carrots look like jewels when it’s cooked. Thank you chef Josh Drage of the Ranch at Rock Creek in cowboy boot central Montana.

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Welcome to the Ranch at Rock Creek in the Big Sky Country of Montana.

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Yup, this is why they call it Big Sky Country.

The Ranch at Rock Creek is near the historically charming small town of Philipsburg, MT and one of the very special properties on the lux list of Relais & Chateau. 

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Let’s get this glamping party started. Surrounded by wildlife and luxury, it’s so quite that you can hear the creek babbling and the birds singing.

 

 

Activities include horseback riding, hiking, fishing and I loved getting around on my bicycle. The gravel crunches under your wheels and the wind whistles in the trees. Ahhhhhh.

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Finally caught a trout! My guide looks happier than me.

 

 

 

 

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Hiking with my friend Carol Anne Kelly to The Top of the World summit above the ranch. OK, now we’ve worked up a ranch hand appetite so back to that meatloaf!

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I added mushrooms to the mix to create a healthy blend of half pound ( 8 ounces) of fresh mushrooms mixed with one pound of ground meat ( I used ground chuck). The mushrooms add moisture, flavor and take the place of some of the beef, so the meatloaf is lower in total fat. Mushrooms are also a good source of many nutrients including vitamin D. Surprise!

Chef Josh Drage’s Montana Meatloaf features carrots, leeks, an egg, and breadcrumbs and was fabulous. I added the mushrooms for even more vegetable variety.

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The more you know, the more you can eat. That’s the food philosophy I believe in as a registered dietitian and healthy foodie. So if you thought you had to cut beef out of your diet to eat more healthfully, I have good news. You can enjoy beef and a healthy lifestyle.

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Watch the TV Segment here

The secret is learning how to prepare leaner cuts of beef and knowing that three ounces provides 25 grams of protein and 10 other nutrients including iron, B vitamins and zinc. These nutrients help build and repair muscles, maintain brain function, protect cells from damage and help convert food into fuel giving us energy. For lots more on beef and good nutrition as well as a list of leaner cuts and how to prepare them I like this website: www.beefitswhatsfordinner.com 

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Meanwhile…..back at the Ranch………a little sunset wine time with freshly baked tortilla chips, guacamole and salsa.  I love camping!!!

 

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2016 Healthy Food Trends

Look Ahead to Food 2016

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EXTRA EXTRA READ ALL ABOUT IT…OR WATCH THE CLIP HERE FROM ATLANTA AND COMPANY

 As we celebrate the holidays and look ahead to January it’s time for the annual tradition of making predictions for the New Year.

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Food and nutrition experts are part of the crystal ball gazing game. What will be in grocery carts and on restaurant menus in 2016? Here’s a sample of taste trends in the foodie forecast from those who know nutrition.

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Clean Labels Spread to Fine Dining

“This year was marked by tons of major food companies, in addition to fast-food and fast-casual restaurants, announcing the ‘healthification’ of their menus through the banning of artificial ingredients or additives. In 2016, we can expect to see this effect ‘trickle up’ to fine dining sit-down restaurants where consumers are going to demand more than ‘locally produced’ or ‘made in house’ to signify a holistic approach to health.”

—Kelly Hensel, Senior Digital Editor, Institute of Food Technologists

         Sweet New Interest in Bitter

“Bitter, once a flavor even foodies avoided, is now enjoying a place in the limelight. Bitter beverages, chocolates and greens like escarole, endive and frisee are getting more attention and will be showing up more on menus in 2016. If you’re new to bitter leafy greens combine bitter with sweet: Bitter greens go great with raisins, pears, roasted pumpkin or baked sweet potato.”

-Ashley Koff, registered dietitian for Earthbound Farm

Savory Yogurt Dishes

“Greek yogurt has been popular for quite some time, and manufacturers are now getting creative with flavors. Trends include mixing fruit with a savory twist like ginger and orange, feta and watermelon, as well as olive oil, seeds and spices. Greek yogurt is a nutritional powerhouse loaded with protein, probiotics to promote healthy gut bacteria, Vitamin B12, calcium and vitamin D.  New flavors will make this healthy food even more versatile: dip with crudités, use as sauce for chicken or fish.” -Tanya Zuckerbrot, registered dietitian, author the F-Factor Diet

Pulses on the Plate

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The crop category for beans, peas, lentils and other legumes, pulses are moving from humble to hero status. In fact, the United Nations General Assembly has declared 2016 the “Year of Pulses” recognizing the role of pulse crops in sustainable agriculture and healthy diets worldwide. Heart healthy pulses are gluten free and a good source of fiber, vegetable protein, B- vitamins, potassium, and iron.

Spice it Up

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STIR FRIED BEEF WITH SPICY ASIAN FLAVORS RECIPE HERE 

McCormick, the company famous for spices, shares an annual flavor forecast. For 2016 the six emerging flavor trends identified include hot and spicy flavors paired with tangy tastes. The company’s forecast report says, “Spicy finds a welcome contrast with tangy accents such as lime, rice vinegar, yuzu, tamarind, Meyer lemon, cranberry, kumquats and ponzu to elevate the eating experience.” Sambal sauce, a spicy Southeast Asian condiment is an example of this trend made with chilies, rice vinegar, sugar and garlic.

Win-Win for Taste & Health

Does it seem like advice on nutrition changes with the daily headlines? In a move to help clear up confusion about what to eat for good health in 2016, nutrition researchers met in Boston recently at a conference organized by Old Ways and Harvard University School of Public Health.. “At the end of the day, there are many different ways to eat well,” said Cynthia Harriman, Oldways Director of Food and Nutrition Strategies. “Whether you like your foods spicy or plain; whether you’re vegan, vegetarian, flexitarian or omnivorous; whether you live in Beijing or Boston — the good news is that there are many different foods and flavors that all lead to better health.” Bottom line: nutrition experts agreed that food can and should be good for human health, good for the planet and simply good and delicious.

Here’s to a happy and healthy New Year!

 

 

 

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All Fired Up for Memorial Day!

 

While charcoal and gas fed flames burn brightly year round in restaurant kitchens, Memorial Day weekend signals the official start of the summer grilling season. 

This year everything from wagyu beef to watermelon is hitting the grill….is that cabbage? 
Joys Dubost, Phd, RD is a joy and did you know she’s a competitive ice skater?
 “Grilling is one of the most popular preparation methods in restaurants,” says registered dietitian Joy Dubost of the National Restaurant Association, “ It’s partly because of its appeal to health-conscious consumers and its impact on enhancing the flavor of food items.”  Hey, we love a win-win for taste and health!

All Fired Up


At newly opened King + Duke restaurant in Buckhead, the dining room features a showcase of open hearth cooking where hickory wood fires are expertly tended by chefs grilling octopus, steaks and artichokes over high heat on one grill; while slow roasting chicken, rabbit and beets over calmer embers. 
See the steering wheel things? They rotate the grill up and down. 
Using what looks like a steering wheel, grates can be raised or lowered over the fires to control the heat applied to the food.  The menu describes the North Georgia Brook Trout as “boy scout style” which means sautéed in a cast iron pan over the fire. Carrots, kale, eggplant, scallions and the vegetables for ratatouille are roasted on the hearth.  King + Duke chef and restaurateur Ford Fry says, “Our executive chef Joe Schafer even makes his own charcoal. Just about everything is cooked over the fire here. It’s an art and a science but the flavors are worth it. ”  
King + Duke has really cool chairs, too.
Beverage director Lara Creasy even uses fresh grilled pineapple to make King + Duke’s Pisco Punch. 

Why Grilling’s Healthy

Grilling foods is considered a healthy cooking technique for a few reasons. Excess fats drip off of meats lowering the total fat and calorie content; the fire concentrates flavors and adds textural contrast so small portions are satisfying and the high heat caramelizes natural sugars in fruits and vegetables making them taste a bit sweeter.

Registered dietitian Katie Sullivan Morford, author of the blog Mom’s Kitchen Handbook, says there’s some concern about carcinogens in grilled meats and poultry, “The key is to avoid burning and charring. Some research has found that using marinades as well as serving meat with antioxidant-rich vegetables helps offset the damage.”
To over charr is to err when grilling. 
 Take these precautions and grilling can be one of the tastiest and healthiest ways to cook.

Bigger Can Be Better

This is a Porterhouse Steak. It’s a strip steak on one side of the bone and filet mignon on the other. 
While ordering a petit filet may seem like the smart menu choice for weight conscious diners, chef Dave Zino of the National Cattlemen’s Beef Association suggests a new twist on portion control, “Why not order a larger steak for ‘planned overs’ in mind? Restaurant steaks are high quality beef and they’re fired at temps consumer grills can’t reach so are more flavorful.” 
Chef Dave Zino knows a lot about beef. 
Considering price per ounce on the menu, larger cuts are often more economical. Ask the server to box up the portion you want to take home, enjoy the portion you want for dinner and the next day you can make a sliced steak salad or sandwich for lunch.  Tasty tip from Dave: Enjoy leftover grilled meats cold because reheating can create an undesirable ‘warmed over flavor’ and make them less tender.

Carolyn O’Neil, MS RD is the co-author of Eating Healthy and Being Fabulous! You can email her at carolynoneil@aol.com

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