Recipes

Good Friends–Good Food

We had a very nice surprise last week.  Our good friends, Dave and Deone flew in from

[caption id="attachment_171" align="alignright" width="223"] The Butcher’s Wife[/caption]

Minnesota.  They drove to Niagra Falls, and then came back to Ohio on Saturday  They spent Saturday and Sunday with us.  They returned to Minneapolis on Monday.  I had planned on grilling out on Saturday night, but Mother Nature was not very cooperative.  I decided to cook a beef roast instead.  I used a frozen rump roast that weighed just over 7 pounds.  I peeled and halved 8 small, sweet onions I had purchased at the Farmer’s Market, and placed them in the bottom of my crock pot.  I lightly seasoned my roast with Michael’s Special Seasoning, and put it in my crock pot on top of the onions.  I set it on high.  I got the roast on at about 7:00 p.m. on Friday night.  With so much excitement, I was up at 3:00 a.m. on Saturday morning.  I added 3 pounds of carrots to my crock pot dinner.  Is there anyone else like me?   I don’t like to peel potatoes.  I keep red skinned potatoes on hand, because I don’t think anyone expects you to peel red skinned potatoes.  Otherwise, how would they know they are indeed red skinned potatoes?  I took 5 potatoes, cut them in half,  and added them to the mixture.   I didn’t have enough broth to cover the additional vegetables so I took 1 teaspoon of beef broth mix and added it to 2 cups of hot water and 2 tablespoons of flour.  I poured the broth mixture over the meat and vegetables.  I cooked this in the crock pot on high until 7:30 a.m. Saturday morning when I left for work.  I checked the potatoes and carrots before I left and they were fork tender.  I turned my crock pot down to “warm” and left the stew in there until we ate at 5:30 p.m.

This is a great meal to serve when you are having company.  Everything is done ahead of time, and you can enjoy your company.

Let me know about your experiences with this recipe.  Until next time…From our Butcher Block to your table.

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Food Safety–Cooking recommendations

Meat and Poultry Temperature Guide

  • Categories: Meat, Beef, Pork, Grilling [caption id="attachment_162" align="alignright" width="300"] Steaks grilling over charcoal heat[/caption]

    This is for all of you who have been asking me about the proper cooking temperature for beef, pork and poultry.  I hope this handy guide from the Food Network Kitchen will be of value to you.

Use the Food Network Kitchen’s internal temperature chart to serve perfectly cooked meat every time

Invest in a simple instant-read thermometer and take all the guesswork out of serving perfectly cooked meat. Judging doneness by look and feel can be deceiving.

Internal Temperatures when Cooking Meat:
The following table shows Food Network Kitchens’ preferred internal temperatures for beef and pork based on taste and texture. Please note that out of a concern for safety, the USDA recommends higher temperatures than we do. We have included the USDA recommendations, leaving it up to you to decide. Our rule of thumb is that if we know and trust where our meat comes from, we’re okay sticking a fork in it before the USDA says it’s done.

USDA Food Network Kitchens
Poultry
Whole 165 165 breast 165-175 thigh
Parts 165 same as above
Stuffed 165 165
Ground 160 170-75
Beef and Lamb
Ground 160 160
Steak
Rare 125
Medium   rare 145 130-135
Medium 160 135-140
Medium   well 140-150
Well   done 170 155+
Pork
Medium   rare 145
Medium 160 150
Well   done 170 160
Ground 160 160

Because E. Coli is killed at 155 degrees Fahrenheit, the USDA sets the minimum safe temperature for ground beef at 160 degrees Fahrenheit. We can only second this.

This temperature guide combines the USDA recommendations along with the Food Network Kitchen recommendations. When you are cooking a pig on a spit, remember the shoulder is the last part of the pig to get done.  Make sure you take the temperature reading from this part of the pig.  That way you can be assured your pig is done to perfection.

Let us know what topics you would like to see addressed in, “From our Butcher Block to Your Table.”

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Prime Rib Roast

I had a customer in today that bought an absolutely beautiful rib roast to cook slowly in his oven.  We were discussing different seasoning.  He told me he puts seasoning on the roast and then seals it in with a paste made of Kosher salt and water.  He cooks it in an oven at 225 degrees until it is done.

When I am making a Rib Roast I like to cook it according to Betty Crocker.  There is something about following Betty Crocker’s instructions that just makes you sure everything is going to turn out ok.  I like to rub Montreal Steak Seasoning on my Rib Roasts prior to roasting.  A good Horseradish sauce is a great compliment to the cooked Roast.  If you have any of the roast left over, you can make a delicious sandwich.

Rib Roast according to the Betty Crocker Cookbook                     

Place beef, fat side up, on rack in shallow roasting

pan.  The rack keeps the meat out of the drippings.

(With a rib roast, the ribs form a natural rack.)  It

Is not necessary to baste.

Do not add water.  Do not cover.  Roast in 325 degree

oven.  It is not necessary to preheat the oven.

Cooking times will vary.

Rib Roast   6 to 8 pounds

23 to 25 minutes per pound   140 degrees rare

27 to 30 minutes per pound   160 degrees medium

32 to 35 minutes per pound   170 degrees well

Oven Browned Potatoes

About 1 ½ hours before the beef roast is done, clean and boil

desired number of potatoes for 10 minutes.  Drain the potatoes.

Cut a slice in the potatoes almost completely through.  Place the

potatoes in beef drippings in pan, turning each potato to coat

completely.  Continue cooking, turning potatoes once, until

tender and golden brown.  Sprinkle with salt and pepper to taste.

Always make sure meat products are handled properly and cooked thoroughly.

Until next time, I hope you enjoy this edition of, “From Our Butcher Block to your table”.

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