Tag: Cooking

Posted on December 28, 2009 in food and nutrition

**The following guest post is the last one in a series of four by Chef Dave Zino, Executive Chef with the National Cattleman’s Beef Association**

As you know, this time of year is busier than usual: Christmas, Hanukkah, holiday parties, family get-togethers, well, you know the drill. And on top of all the daily work and family obligations, many of us face the ultimate question of, “What’s for Dinner?”

Even though your favorite take-out place may be right around the corner, placing orders to-go and splurging on restaurant dinners isn’t really budget-friendly when you’re trying to save those extra dollars for gifts this holiday season. A nice way to decompress during all the hustle and bustle is to take a step back and pop into the grocery store, buy just a few items and cook a satisfying, feel-good meal; with beef as the centerpiece, of course.  

Dollar for dollar, beef works hard and delivers a powerful punch of protein and essential vitamins and minerals. Here are a couple of rules of thumb that I like to follow when I’m looking to stretch my dollar, especially during the holidays: 

Evaluate Cost per Serving v. Price per Pound

• When it comes to the dinner table, look for value in the cost per serving, not the price per pound. The amount of beef you need will vary with each cut. Review our helpful guidelines on how many servings each cut will yield, and plan your grocery list ahead of time to make wise shopping choices. Five minutes of planning can help you save and you’ll be less likely to drop items into your cart that you don’t need.

Less Tender Cuts are Diamonds in the Rough

• Less-tender cuts of beef are inexpensive and if cooked properly, produce delicious flavor, texture and unparalleled satisfaction. If you remember my last post, we discussed braising and slow cooking. Inexpensive cuts from the Chuck and Round are perfect for this cooking method.  Some of the best beef dinners I’ve ever had were a result of this cooking process. Flavor doesn’t have to equate to high prices.

Go Ahead, Buy in Bulk

• A great way to save money is to purchase whole roasts and then cut them into steaks. Another option is to take some of those steaks and cut them into cubes for kabobs, stew or strips for stir-fry. Your local butcher may be happy to slice them for you without added cost. Plan ahead and freeze cut beef for 6 to 12 months. Check out my video on You Tube that covers off on how to slice and save a tenderloin roast.

Looking Ahead to 2010…

And for those looking for a little insight into food trends for 2010, Mintel (a trends research group) reports that sweet potatoes are going to be next year’s “must have” veggie. They’re packed with vitamin A and pair beautifully with nutrient-rich beef. Below are some of our favorite dishes that marry the on-trend sweet potatoes with all around goodness from the land of protein. We hope you enjoy them as much as we do.  

• Beef Ribeye & Root Vegetables
• Ancho Chili-Rubbed Beef Roast
• Autumn Beef & Cider Stew
• Cumin-Rubbed Steak & Roasted Root Vegetable Salad

 It’s been great sharing with you this season. For weekly updates, recipes and tips, sign up for our weekly Beef So Simple newsletter. Look forward to hearing from you on our Facebook fan page and feel free to stay in touch with me on Twitter.  

Happy Holidays!

Chef Dave

As Executive Chef for the leading food authority on beef and veal, Dave Zino is responsible for concept development, ideation and recipe development for the beef industry. Dave also works very closely with the checkoff-funded Beef Innovations Group in evaluating and developing new beef products.

Connect with us online!

Visit www.BeefItsWhatsForDinner.com

Join the BeefItsWhatsForDinner Facebook Fan Page

Follow Chef Dave @zcooks on Twitter

Follow @BeefForDinner on Twitter

Posted on December 9, 2009 in food and nutrition

**The following guest post is the third in a series of four by Chef Dave Zino, Executive Chef with the National Cattleman’s Beef Association**

Hello again, everyone. I hope you had a wonderful Thanksgiving holiday. Now that we are “officially”  in the hustle and bustle of the holiday season, I figured it would be a great time to share some tips on quick, simple appetizers and small bite beef plates for kids and time-strapped families.

Everyone knows that kids can be picky eaters. I meet many parents who say their kids turn up their noses at anything that isn’t delivered by a local pizzeria or that comes in a box with a toy. So if you want to broaden your children’s culinary horizons, it helps to pick fun, easy-to-eat snacks that don’t require them to be seated at the dinner table with a fork and knife.

What’s also great about the three recipes below is that they are easy-to-prepare and use ingredients that can be found at any major grocery store. Not to mention they are fun and tasty, guaranteed to please everyone.

Spicy Buffalo-Style Meatballs

These bite-size meatballs have a nice kick that can be balanced with a side of cool blue cheese or ranch dressing for dipping. They are super easy to make and would be an ideal option when cooking for a group of your child’s friends at a sleepover. If the kids don’t like spicy foods, you can easily substitute your favorite sweet or tangy BBQ sauce. 

Grilled Salsa Steak Appetizer

Kids love chips and salsa, and this recipe will make for a perfect protein-packed afternoon snack. All you need are two beef shoulder top blade (flat iron) steaks, a jar of your favorite chunky salsa, some guacamole (store bought is fine), and a little cilantro. The steaks are marinated right in the salsa to give them a little extra zip too. 

Hot Beef “Sundaes”

I know, I know, sundaes are usually associated with desserts, but trust me – this unique interpretation is a fun, colorful change of pace. As an added benefit, they can be served in simple plastic cups, which make them easy for kids to carry and eat.  
 
So, go ahead and give one of these recipes a try next time you’ve got a pack of hungry, anxious kids to feed. Drop me a line on Twitter too; I’d love to hear what they thought. If you’d like more easy beef recipes, remember that you can find hundreds of free recipes by checking out BeefItsWhatsForDinner.com on your home computer or mobile device. The site truly gives you all the know before you go.

Until next time, have fun with your kids and your food this holiday season!

Chef Dave

As Executive Chef for the leading food authority on beef and veal, Dave Zino is responsible for concept development, ideation and recipe development for the beef industry. Dave also works very closely with the checkoff-funded Beef Innovations Group in evaluating and developing new beef products.

Connect with us online!

Visit www.BeefItsWhatsForDinner.com

Join the BeefItsWhatsForDinner Facebook Fan Page

Follow Chef Dave @zcooks on Twitter

Follow @BeefForDinner on Twitter

Posted on November 23, 2009 in food and nutrition

**The following guest post is the second in a series of four by Chef Dave Zino, Executive Chef with the National Cattleman’s Beef Association**

During the holidays it seems we’re all a little busier, but there’s an easy way to get a home-cooked meal on the table for your family, while still having time to do the million other things on your list.  Braising is one of my favorite cooking methods because it brings out the best in beef. And you know what? It’s easy, requires little prep, your family will love the results and it’s a low maintenance way to cook.

Braising is the cooking method of choice for large, less tender cuts of beef, such as a bottom round roast, an eye round roast, brisket or chuck roast. A stockpot or other large heavy pan with a tight-fitting lid provides the best results. With a chill in the air now, I made a Beef Post Roast with Cider Maple Gravy and Mashed Butternut Squash last weekend and used an old heavy pan that my grandmother gave me, and it worked great.  

Here are three simple steps for slow cooking with beef:

Step One:

Lightly coat the roast with flour and slowly brown the beef on all sides in a small amount of oil over medium heat. Browning the beef is a key to success because it will lock in the juices and flavors of the beef as it cooks for hours. After it’s browned on all sides, I like to add a bit of seasoning before placing it in the liquid.

Step Two:

Add liquid, such as broth, water, apple juice or apple cider, to a heavy pan. Toss in herbs or seasonings as desired. I like to add a fresh sprig of thyme. Bring the liquid to a boil, then reduce the heat. For pot roasts and other braised dishes, use about 1-1/2 to 2 cups of liquid. You don’t want to submerge the beef.  

Step Three:

Cover the pan tightly and simmer over low heat on top of the range or in a preheated 325ºF oven until fork tender. Serve with a healthy side dish of your choice. 

My suggestions for three no-fuss, easy recipes this winter are: 

• Autumn Beef and Cider Stew I like this recipe because if you’re in a hurry, you can pick up a package of pre-cut beef for this recipe. Feel free to omit the bacon if you don’t have any on-hand and toss in any other veggies you have in your fridge.

• Slow Cooked Beef Risotto Buy beef cut for stew and risotto mix at the store and this dish is already half-way done. 

• Pot Roast with Maple Sweet Potatoes and Cider Gravy This recipe takes a bit more time than the first two, but I love this because of the kid friendly flavors (sweet apple cider!) and the chuck shoulder is one of the 29 lean cuts.

And, to channel my inner Dave Letterman, I thought I’d share… 

Chef Dave’s Top Ten Reasons Why You Should Braise with Beef

10. You can sneak healthy veggies into your kids’ diets: toss baby carrots or another root vegetable into the slow cooker when the roast has about 20 more minutes left to cook.

9. Pot roast pairs perfectly with mashed sweet potatoes (full of vitamins!) or mashed acorn squash; reward the kids by sprinkling brown sugar on top.

8. Roasts are a great value. Remember to evaluate beef based on cost per serving rather than price per pound. This will allow you to realize the most savings and get the most from your dollar.

7. You can make your own signature dish by incorporating your favorite seasonal ingredients. Love garlic? Drop a couple of fresh cloves in the pot. 

6. Braising allows you to experiment with great flavors. If you’re hosting a dinner party, consider cooking with a seasonal spiced American Ale or add a little red wine to the pan. The cooking liquid can be strained and reduced to use as a sauce.

5. You can cook once and dine twice! Slice up the tender beef slices and serve on a bed of lettuce for a protein-packed lunch the next day. Reference our guide to serving and leftovers

4.  Roasts are great lean options (opt for the Bottom Round Roast or a Round Tip Roast) that meet government guidelines for lean (less than 10 grams of total fat, less than 4.5 grams of saturated fat, and less than 95 mg of cholesterol per serving).

3. Our Classic Beef Pot Roast utilizes the affordable chuck shoulder pot roast for a timeless family favorite. And next day shredded beef sandwiches are fast and delicious.

2. Minimal maintenance is required; it’s not necessary to turn or move the roast once it’s in the stovetop pot braising. Simply check on it from time to time. 

And the number one reason why you should love to braise with beef is…

1. Serving a fork tender, succulent, slow cooked beef roast will bring smiles to faces and will leave family and friends satisfied and wanting more!

Until next time, have fun braising with beef! 

Chef Dave 
 

As Executive Chef for the leading food authority on beef and veal, Dave Zino is responsible for concept development, ideation and recipe development for the beef industry. Dave also works very closely with the checkoff-funded Beef Innovations Group in evaluating and developing new beef products.

Connect with us online!

Visit www.BeefItsWhatsForDinner.com

Join the BeefItsWhatsForDinner Facebook Fan Page

Follow Chef Dave @zcooks on Twitter

Follow @BeefForDinner on Twitter

Posted on November 16, 2009 in food and nutrition

**The following guest post is the first in a series of four by Chef Dave Zino, Executive Chef with the National Cattleman’s Beef Association (you know, the team behind the glorious slogan: “Beef. It’s What’s for Dinner.”)**

I love the holidays and I especially love cooking for large groups of people. Call it the professional chef in me. There’s something to be said about a warm house full of people, all naturally gravitating toward the kitchen. The kitchen is a magnet for houseguests. To kick off my series of blog posts, I wanted to share some tips and tricks for choosing the best beef for your budget this holiday season.

First and foremost, the best thing about beef is the variety of cuts that can be found at any local grocery store or butcher. With so many options at your fingertips, including 29 cuts that qualify as lean, you can easily find a cut of beef that is right for you and that meets your budgetary needs.  

When preparing for a big meal, I always think about a few factors aside from simply that final, beautiful plated dish – though that’s obviously near the top of the list! Below I’ve put together a few extra considerations to keep in mind, which can help pave the way for a more efficient and rewarding shopping experience.  

Looking for the cut that counts

• Think about making your purchases based on the cost per serving – not just the price per pound. Things such as bone and fat trim will affect the yield of the final product, so depending on what you want to serve, the amount of beef to buy will vary. For example, while bone-in rib roasts are wonderfully delicious, consider purchasing its boneless ribeye roast cousin as an alternative, which eliminates the cost of the bone and does not jeopardize the final taste. 

Planning ahead for leftovers

• One of my favorite dishes is a quick and easy shredded beef sandwich a la leftovers from the previous night’s pot roast, so I always think ahead about how I can turn that one meal into two. Likewise, top sirloin steaks are not only good for serving multiple people, but you can also cut the leftover meat into cubes to make a quick and easy steak salad. So in addition to thinking about how much to buy to feed the number of people that you will be entertaining with the initial dish, think about that next step before you shop as a way to extend your dollar and tap into the versatility of beef.  

Buying beef in bulk

• Pay attention to specials and coupons. Buying in bulk and freezing beef is a great way to capitalize on lower prices and can save you money over time. Fresh ground beef can be frozen for up to three months and steaks/roasts for up to 6-12 months, which is plenty of time to make a few meals throughout the holiday season all from one purchase.

The website BeefItsWhatsForDinner.com also lists more ways to help you during this busy timeframe within the “Shopping for Beef” tab, including some downloadable tip sheets and plenty of holiday recipes.  

You can also access hundreds of free recipes via your mobile device which offers a streamlined version of the original site. Now home cooks, busy moms and anyone on-the-go can navigate the meat case and plan menus in a pinch. Simply enter “Beef For Dinner” into your web browser (it’s available for all carriers, blackberry, iphone, etc) and you’ll have instantaneous access to hundreds of delicious beef recipes and related shopping lists in the palm of your hand without any downloads.

However, if you forget your cheat sheet and your cell phone is flashing its last bar, don’t be afraid to ask your friendly and knowledgeable butcher behind the meat case. They are there to help and usually they have some great tips of their own to share.  

Until next time, happy shopping! 

Chef Dave
 

As Executive Chef for the leading food authority on beef and veal, Dave Zino is responsible for concept development, ideation and recipe development for the beef industry. Dave also works very closely with the checkoff-funded Beef Innovations Group in evaluating and developing new beef products.

Connect with us online!

Visit www.BeefItsWhatsForDinner.com

Join the BeefItsWhatsForDinner Facebook Fan Page

Follow Chef Dave @zcooks on Twitter

Follow @BeefForDinner on Twitter