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Spokane food

Fire and Forget

By | Angus Meats, Bold Eats, Family, How to, News, Poultry, Recipes | No Comments

Here are three simple, slow-cooker recipes that you can start in the morning and forget about until dinnertime!

Beer Legs

Ingredients:

  • Package of chicken legs, seasoned with salt and pepper
  • Diced onion
  • Bottle (or can) of your favorite beer

Directions: Add all ingredients to your slow-cooker and cook on HIGH for 4 hours or LOW for 8 hours.

Teriyaki Thighs

Ingredients:

  • Package of bone-in chicken thighs
  • ¾ cup soy sauce
  • ¾ cup water
  • ¼ cup sugar
  • 2 tsp. minced garlic
  • ¼ tsp. minced ginger

Directions:

  1. Add chicken thighs to slow cooker
  2. Whisk together remaining ingredients
  3. Pour mixture over chicken and slow cook on HIGH for 4 hours or LOW for 8 hours.

Country Style Pork Ribs

Ingredients:

  • Package of bone-in or boneless pork ribs
  • BBQ rub
  • Bottle of your favorite BBQ sauce

Directions:  Season ribs with the BBQ rub and place in crockpot.  Add BBQ sauce and cook for 4 hours on HIGH or 8 hours on LOW.

Now wasn’t that easy?  The great thing about these recipes is you can change the protein (chicken, beef, pork), but keep the seasonings the same.  Tip: the pork ribs are great with an onion or golden mushroom soup mix as seasoning.

Enjoy all the extra time you’ve saved!!

Welcoming fall

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Where did September go?  I was engrossed in hand-beading a Christmas stocking for our newest grandchild, who’s now 7 months old. That took about two weeks; a tradition started by my mother. I still have some of her glass beads left from the 1940’s & 50’s.

Glorious fall is turning the color wheel upside down. Part of me is mourning the close of such a short summer (I love flip flops), but autumn is still one of our favorite times of year. Tom & I will be celebrating 40 years together on October 15th, (yes, I still wear my original wedding ring on “hand”) and we’re going to the most famous place of all for fall – New England.

We’re going to be exploring up the coast of Maine, eating plenty of lobster, taking a Windjammer sail, and hoofing it around Boston proper learning our countries profound history; expanding my horizons academically, culinary, and visually. We never have had time to take trips like this, nor seen the east coast north of Charleston, so I am excited. And as a bonus we’ll be flying over New York City!

If any of you have any ideas and/or suggestions as to what not to miss, where you foodies have got to go, or the best place to watch a sunset, or “I wish I would have packed that!” please let us know. We want to do it all!

From our Angus Brands family to yours, we wish you a fall filled with delicious flavors, cozy scarfs, and beautiful colors.

Curry’s Culinary Corner

By | Angus Meats, Buy local, Grilling, Holidays | No Comments

July means the kick off to summer grilling season.  For this reason, July is considered National Grilling Month. Fun fact: July is also National Bison Month! Not sure how that happened, but I guess we all should eat a little bison.

I found this cool website called The Nibble that lists all of the food holidays.  The month of July is jammed packed with every food holiday imaginable.  Did I say, “jam?” That’s the only food that doesn’t have a national holiday in July!  The funny thing is, July 21st is National Junk Food Day, so maybe jam could be considered junk food and then it would have a holiday in July.

Okay enough of this funny business.  July is National Hot Dog Month.  That makes more sense, right? But believe it or not, July 4th is National Sparerib Day (I would have guessed National Hamburger Day).  July 6th is National Fried Chicken Day.  I could say some really funny things about this day but I’ll hold off. Why? Because seven days later on July 13th it’s National Beans “n” Franks Day.  Wow, I guess that day will be a real gas (I couldn’t resist!).  Beans “n” Franks Day…who decided that needed its own holiday? Reminds me of cowboys sitting around the campfire eating beans “n” franks and letting them rip in the movie Blazing Saddles! Those were some good old days.  Last but not least, July 23rd is National Hot Dog Day.  That’s a holiday that keeps on giving….you heartburn.

So there you have it. Just a snippet of food holidays in July.  Not enough for you? Then here’s more!

Special price: Ground Chuck/Brisket Coarse 30/6oz Ball (frozen)

By | Angus Meats, Buy local, Food Service, Grilling, Ground beef | No Comments

$3.70 per pound, while supplies last

In our search for the ultimate hamburger, here at Angus Brands we start with the patty.  The best patty to start with is our ground whole chuck and whole brisket blend coarse grind.  The lean tender meat from the whole chuck gives the patty that great beefy flavor and the whole brisket, with its fat, gives the patty that rich velvety flavor.  And the coarse grind gives it that bite of a steak.  Then we bring it all together in a pre-shaped ball ready to be smashed into a beautiful rustic looking patty and cooked to your customers preferred doneness. Don’t you agree it starts with the patty?

Now let’s get to smashing!

For a free sample or take advantage of our July special,
contact us at 509-482-7033 today.

Recipe: BLT Hot Diggidity Dog

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Soon we will be into the long dog days of summer!  Get a head start on the dog days with a BLT Hot Dog. “BLT” hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caper-pickle mayonnaise. Fat-free! Just kidding. It’s summer – relax and enjoy!

Ingredients
  • 1/2 cup mayonnaise
  • 1 tablespoon minced shallot
  • 2 teaspoons chopped capers
  • 1 tablespoon chopped dill pickle
  • 8 hot dogs, cooked
  • 8 hot dog buns, toasted
  • 8 slices of crisp, cooked applewood-smoked bacon
  • 1 cup chopped tomatoes
  • 4 cups shredded iceberg lettuce
Directions
  1. In a medium bowl, whisk the mayonnaise with the shallot, capers and pickle.
  2. Put the cooked hot dogs in the buns; top with bacon and tomatoes.
  3. Toss the lettuce in the caper pickle mayonnaise.
  4. Top the dogs with the slaw.
  5. Serve any remaining caper pickle mayonnaise on the side.
  6. Be sure to share 🙂

Recipe: Skillet Steaks with Sautéed Wild Mushrooms

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This recipe is for the Coulotte Steak but can easily be substituted with any of the steaks above that we have on special (and even the Pork Porterhouse!).

Total Recipe Time:  25 to 30 minutes | Makes 4 servings| Recipe courtesy of Beef Checkoff
Cook’s Tip: Three cups sliced button mushrooms can be substituted for assorted wild mushrooms.Ingredients
1 to 1-1/4 pounds beef Coulotte Steaks, cut 1 inch thick
2 teaspoons olive oil
3 cups assorted wild mushrooms (such as cremini, oyster, shiitake, enoki and morel)
2 cloves garlic, minced, divided
2 teaspoons chopped fresh thyme
Kosher salt and pepper

Directions
  1. Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and 1 clove minced garlic; cook and stir 2 to 4 minutes or until mushrooms are tender and browned. Remove; keep warm.
  2. Combine thyme and remaining garlic; press evenly onto beef steaks. Place steaks in same skillet over medium heat; cook 8 to 11 minutes for medium rare to medium doneness, turning occasionally. Remove to platter.
  3. Carve steaks into slices. Season with salt and pepper, as desired. Top with mushrooms.

Tips for using the grill

By | Angus Meats, Grilling, Ground beef, How to | No Comments
Tips for the grill
  • Before you get started, dust your grill grates with oil or cooking spray to keep food from sticking. Be sure to let the grates come to temperature before you begin cooking.
  • Bring ingredients to room temperature before you cook; they will then cook more evenly and quickly.
  • Remember the 4-by-4 rule to determine how hot your grill is: If you can keep your palm 4 inches over the coals for 4 seconds, it’s at medium heat.
  • For even browning of meat and poultry, pat the surface with a paper towel to remove moisture before grilling.
  • If your steaks curl on the grill, score the outer layer of fat at 1-inch intervals.
  • Refrain from pressing hamburger patties on the grill with a spatula or piercing meat with a fork; you’ll lose the juices. Use a spatula or tongs.
  • If you prefer skinless chicken, be sure to marinate the meat first; then baste frequently with leftover marinade during grilling.
  • Use fresh lemon juice in your marinades. It tenderizes meat, blends well with many flavors (from soy sauce and ginger to BBQ sauce), and accents other tastes.
  • Let meat rest at least 5 (if not 10) minutes before slicing them. The meat will absorb and redistribute the juices.

Curry’s Culinary Corner: Steak for Dad!

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In last month’s Culinary Corner you learned that I have a mother. Well, guess what, fans? I have a father also. And since the dawn of time dads have been asked, “What do you want for dinner on Fathers Day?” And I’m guessing the number one answer to that is, “Steak! A nice big juicy tender steak.”  Now, how do we get that juicy tender steak for Dad?

Here are some things to consider:

  • First is the grade of the meat.  Choice or Prime?  Spoil Dad and go Prime all the way!
  • Second, marbling.  Marbling is the white fat in the meat.  Fat is where the flavor is – so the more fat, the more flavor.
  • Third is the cut.  Steaks from the loin and the rib will be very tender and juicy.

So now that we have the steaks pick out, how do we cook it to perfection?

Get your grill on! Need I say more?

Heat grill to medium high. Lightly oil the grates and let them heat up.  Now it’s time to get your grind on. Season steaks on both sides with salt and pepper. Yes, salt and pepper…kosher or sea salt as well as black pepper. Fresh ground salt and pepper are a must in this case.  Finally, place steaks on grill and let cook about 3 minutes per side (for rare).

Grill temperatures vary, but in general, a 1-inch thick steak will take about 3 minutes per side for rare (140 degrees). Add about 1 minute per side per half inch of steak and another minute per side for desired doneness (rare, medium rare, medium, medium well, and well).

Happy Fathers Day, Dad!