Amp up your customers’ parties with some delicious snacks for March Madness fun.
Jerk Chicken Wing with Glazing Sauce
Comes as 4/5# competitively priced bags
Pre-seasoned and comes with Caribbean Jerk Glaze
Ground Chuck Sliders
Pre-formed 2oz patties
Just add cheese and a bun to get the party started
San Antonio Taco Meat
Pre-seasoned ground beef ready to cook
Top your nachos or fill your tacos, Ole!
To order, contact Angus Brands at 509-482-7033
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Pairing beer with your meat is just as important as ensuring the correct wine pairings? Picking the right beer for your entree can help bring out the flavors of the food and beverage. Here’s a handy website for you to reference.
Cheers!
Grilling Season is Around the Corner
We think it’s ALWAYS grilling season but for those of you not interested in cooking in your mittens, check out this article on tips for prepping your grill for another wonderful season. Get ready – Angus Brands has so many delicious items in store for your grill this year!
Now, we must ask: Why would anyone make Surf &Turf Day fall on February 29th? Should we celebrate this tasty holiday only once every four years? Perhaps it’s put on Leap Day because of its ostentatiousness—it is, after all, a dish that combines the two most expensive dishes on the menu, lobster tail and filet mignon. We like it.
Of course, mankind has been combining meat and seafood in meals since the dawn of plenty. Fine dining establishments served both lobster and steak on the same plate in the last quarter of the 19th century. Diamond Jim Brady was just one of many gourmands whose table was laden with both beef and lobster. But the disk known as Surf and Turf (or Surf ‘n’ Turf, to be even more vulgar), is an American invention.
Not just for the 29th, consider Surf and Turf for a scrumptious Valentine’s Day dinner paired with a lovely bottle of wine.
The candles are lit; soft music is playing in the background. The scene is set for the perfect romantic Valentine’s Day dinner. You’ve got a scrumptious dinner prepared. And then you remember the wine. Oh no! What wine goes best with a delicious New York strip? Does it really matter?
The answer is “yes.” We often forget that pairing the right wine can make or break a meal. Picking the correct wine to go with your protein can bring out the flavor in your food, as well as enhance the taste of your wine.
Read more about pairing beef with red wine. And remember, friends don’t let friends pair bad wine.
Ingredients:
Method:
Place the raw corned beef with all the spices from the package into a large pot. Add hot water so that the corned beef is completely covered. Add beer (optional), and cover. Bring water to a “rolling” simmer (almost a boil) and cook for 2.5 to 3 hours. Remove the corned beef from pot making sure that all the spices have been removed. (They gave all they had to give!)
Add quartered cabbage wedges and carrots to the water and boil until just tender. Place the meat on a broiler pan. Diamond – score the meaty side of the corned beef about 1 to 1.5 inches apart and ¼” deep. Prepare the Dijon Glaze.
Mix to taste: the brown sugar, Dijon mustard, and a little honey. The Dijon mustard is the key to this glaze mix. Liberally smooth the glaze over the top of the meaty side of the corned beef.
Turn broiler on to finish the corned beef in the oven. Carefully watch the corned beef as the glaze begins to bubble. Just as it starts to turn a dark brown in the lower areas of the corned beef, it’s ready to come out. Let the corned beef rest a few minutes before slicing.
Thinly slice the corned beef and serve with the cabbage and carrots, or make a hot corned beef sandwich on mixed grain rye bread.
Our Corned Beef is great cold too! Make a Ruben and Sauerkraut sandwich, or serve thin slices with your favorite crackers, Swiss cheese and sweet hot mustard. Doesn’t get much better than this.
Doesn’t it feel great when you bring a mouthwatering entrée to a holiday party or serve it at your own house and your friends keep asking for the recipe?
Look no further than our delicious line-up of Bold Burgers (Bold and Blue, Buckaroo, Hickory Smokehouse) to create delicious and unique entrees and appetizers that will make your customer’s dish the envy of the party:
Mini meatballs: Cut each Bold Burger tube in half and then cut each half in half. Roll each piece into a ball. Place meatballs in oven and bake at 350 degrees for 25 min. Coat cooked meatballs with your favorite sauce or glaze or insert skewer or wooden picks in mini meatballs and serve with your favorite dip.
Gourmet flavored meatloaf: Smash three Bold Burger tubes together, form into a loaf, bake in 350 degree oven for 45 min. Brush top with your favorite glaze.
Flavored sliders: Slice Bold Burger tube into thirds. Smash each portion into a thin patty and cook. Place each slider on a mini bun and top with all the fixins. Serve on your favorite holiday platter.
Gourmet lasagna or your favorite casserole: Spice up any lasagna or casserole by crumbling and cooking Bold Burgers in place of ground beef. You are only limited by your culinary creativity (no pressure).
“Hey, what are these ‘tubes’ you’re referring to?” It’s our individually fresh-sealed sections of Bold Burger. Bold Burger is always fresh and never pre-formed!
Want more out of your beef dishes? Experiment with flavorful rubs and marinades to boost your customer’s experience.
Creole Rub
Makes 2 ½ cups
2 cups Creole mustard
1 cup minced onion
¼ cup minced garlic
3 tablespoons hot pepper sauce
½ cup dry Cajun seasoning blend
Combine all ingredients into a bowl and mix until well blended. Keep covered and refrigerated until ready to use. Spread on beef just before cooking or up to 5 hours in advance.
For more recipes like these, visit Beef Checkoff
Total Recipe Time: 2-3/4 to 3-1/2 hours. Serves 8-10.
Ingredients:
1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
3 cloves garlic, minced
1-1/2 teaspoons lemon pepper
8 small red-skinned potatoes, cooked
8 boiling onions, cooked
8 carrots, cut into 2-inch pieces, cooked
1. Heat oven to 350°F. Combine garlic and lemon pepper; press onto beef Roast. Place Roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
2. Remove Roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
3. Remove all but 2 tablespoons drippings from pan. Add vegetables; cook over medium-high heat five minutes or until lightly browned, stirring occasionally. Carve roast. Serve with vegetables. Rub your tummy and smile.
Nutrition information per serving: 470 calories; 13 g fat (5 g saturated fat; 5 g monounsaturated fat); 139 mg cholesterol; 218 mg sodium; 36 g carbohydrate; 5.0 g fiber; 51 g protein; 22.1 mg niacin; 1.4 mg vitamin B6; 2.7 mcg vitamin B12; 4.2 mg iron; 55.1 mcg selenium; 9.5 mg zinc; 211.4 mg choline.
Image and recipe source: Beef Checkoff
