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Melinda's Winning Western Idaho Fair Beef Recipe

Impress your dinner guests with a little Owyhee history when you serve this dish. It's a tribute to a part of Idaho history most people don't know about. In the early 1800's fur trading ships brought Hawaiian Natives to the Northwest to trap. The Hawaiians were often mistakenly referred to as being from "Owyhee." In 1818 several "Owyhees" were sent into the Idaho mountains... and they were never seen again. The mountain range was named for them. Thus.. the Owyhees. This dish is to help us remember that Hawaiian influence today. It mingles some of Hawaii's most delicious fruits with hearty Idaho Beef... for a combination that's sure to please! This dish won first place at the Idaho Beef Council's Celebrity Beef Challenge at the Western Idaho Fair.

Enjoy, Melinda

2 lbs Idaho Beef (Tri Tip)
1 Mango
1/2 Can Sliced Pineapple
1 Red Pepper
Hot Rice
Leafy Greens

*Dipping Sauce*
1 C. Your Favorite BBQ Sauce ( I use Stubbs Original)
1/3 C. Pineapple Juice
1/4 C. Honey Mustard
1/4 C. Brown Sugar
2 TBSP Soy Sauce
2 TBSP Olive Oil
3/4 TSP Freshly Grated Ginger

Directions:

Combine dipping sauce ingredients.. set aside about 2/3 C. Pierce beef and place in remaining sauce to marinate for about 2 hours, turning frequently. Grill over medium coals about 1 hour for medium rare. (gas grill on low for about an hour) Baste generously.

Arrange leafy greens on large serving platter and arrange peeled and sliced mango, thinly sliced red pepper, and halved pineapple slices on one side. Place hot rice on other half of platter. THINLY slice beef against the grain, and arrange on top of rice. Heat remaining dipping sauce and drizzle a generous amount over hot beef. Serve some of the sauce on the side for extra dipping.

Contributed by: Melinda O'Malley (08/31/99)

Click below to see Melinda.
http://www.2online.com/news/index.asp

This week's recipe idea comes from the mail bag.

Dear food guy---I like to make breads with beer. I only have two recipes for beer bread---a loaf that rises, and a pizza dough....are there more??? maybe there are other food recipes, besides beer batter for shrimp, that I could try and experience----maybe a category of recipes using beers of different persuasions could be added to your already great menu-----thanks for your consideration----j schilling

_____________________________

Hi j, not a bad idea. Out of more than 200 links, I offer the following sites for your consideration. They contain recipes that use beer as a component of the recipe. The rest of the 217 links are mostly recipes for making beer. You will no doubt find more recipes if you go to the various collections and search for "beer."

http://belgianexperts.com/recipesmain.htm
http://www.mymenus.com/Aing13-000.html
http://www.chilipaper.com/wino/beer1.htm
http://webm839b.ntx.net/copykat/291.html
http://www.gateway-va.com/pages/cols/graves/1002lee.htm
http://www.netbeer.co.at/beer/english/cuisine.htm
http://www.recipecenter.com/ search for "beer"/
http://southernfood.miningco.com/library/cpprint/n78_9.htm
http://www.3fatchicks.com/recipes/beer.html
http://biggreenegg.com/recipes/poultry/chicken/beer.htm
http://www.souprecipe.com/az/BeerCheeseSoup.asp
http://www.globalbeer.com/web/body_pages/Main_p9.html
http://kingfisherworld.com/nonflash/beer-r.htm

Contributed by: Ross--The FoodGuy

Dear FoodGuy:

I am looking for recipes for Yorkshire Pudding. So far I have been unsuccessful. Do you have the recipes or could you refer me to a site that might? Although I have and use the Culinary Institute Cookbook, the only recipe for this is one using beef drippings and being baked in the same pan with the roast. I really would like to make individual puddings. I had some in Boston a few years ago, so I know it can be done this way.

Andrea N.

___________________

Hi Andrea,

Sorry it took me this long to get to your request. I love Yorkshire Pudding and I hope this answer solves your problem.

While relatively simple, several things aid in the success of this dish. Bring the milk and egg to room temperature before combining; this greatly aids in having a pudding that will raise. Heating the fat/drippings in the pan in the hot oven (450) to bring the fat and the pan to higher than room temperature also aids in the rising.

The biggest problem with the dish is the logistics of trying to bring the entire meal to the table at the same time. Nobody likes to wait on the Yorkshire Pudding or have the gravy get cold.

Without two ovens, this dish is one of compromises. Yes, the roast should rest before carving and serving, but I hate cool food. We won't even talk about cold food. The pudding requires 25-30 minutes to cook in a large pan (5 X 7) and in small pans, 15-20 minutes. That is sufficient for the roast to more than rest. One compromise is to remove the roast for a period, raise the oven to 450, get the pudding to start to raise, cut the temperature and return the roast to the oven. Foil over the resting roast is mandatory for heat conservation.

There is the option of placing the roast on a rack above a dripping pan and then switching the dripping pan for the pudding pan toward the end of the roasting process. Usually the pudding doesn't raise as much and it can be messy. The taste is usually better for the effort. You will have to decide on the mess and the pudding height.

Using small, pot-pie-sized pans requires fat/drippings to cover the bottom, pour in the mixture and place high in a 450 degree oven. Heat controls the raising -- hotter = higher. Time 15-20 minutes.

The recipe? A pinch of salt in a 1/2 cup of flour beaten with one egg. Add enough from a cup and 1/4 of milk to make a thick batter; let it rest for 5 minutes and then beat in the rest of the milk. Put the fat/drippings (a baster works great) sufficient to coat the bottom generously in the pan and place in the hot oven to raise the pan and fat temperature. Add the batter and return to the hot oven. Bake for 25-30 minutes until risen and brown.

I have best results when I coat the pan with some cooking spray and/or use a coated baking pan. Yorkshire Pudding sticking to the pan is not a pretty thing.

Make plenty of great gravy and provide sour creme/horse radish mix to those who are so inclined. Eating doesn't get much better than this.

Contributed by: Ross--The FoodGuy

1/2 c. brown sugar
1/3 c. butter ( melted )
1/2 c. flour
3/4 c. quick oats
1/8 tsp. salt
1/8 tsp. baking powder
1/8 tsp. baking soda

Combine all ingredients in a bowl.

After this is mixed, add in 1/3 cup of
flour and mix again.

In a separate bowl measure 4 cups of your
favorite berries and add 4 cups sugar.
[The recipe assumes tart blackberries.
If your fruit is sweet, use less sugar.]

Spray a baking pan (rectangle pan); add fruit; spread the topping evenly.
Bake at 350º for 30 minutes or until bubbly.
Cool slightly and serve warm, á la mode if you like.

Contributed by: Peg S.

At our house, during the 1940s SPAM was prepared in the following manner:

Remove the gelatinous goop that surrounds the SPAM proper. Discard. Once de-gooped, the SPAM block was pierced with cloves (the other spice in our cupboard besides salt and pepper) on all but one side. (I was the clove specialist.)

The SPAM block was placed in a smallish pan and put in the oven at 350 degrees for about 45 minutes. When properly roasted, it was served with boiled potatoes and some tinned vegetable like green beans. The surprise is that it tasted rather good all things considered.

I always thought that the carving process was the most amusing. It consisted of removing the cloves and pretending that a large, sharp knife was necessary to disjoint the monster and divide it among two adults and two children. So much for wartime and low income.

Contributed by: FoodGuy--

Looking in the mail bag, I found a response to last week's Spam recipe sent by one of our loyal readers:

Dear FoodGuy,
My husband and I like Spam but the kids think it's a disgusting piece of garbage and won't eat it. My husband can cook only about a dozen things and one of his specials is Spam. He deeply scores the little pink chunk, puts cloves in each diamond, then covers it with a mixture of ketchup and brown sugar. He either bakes or microwaves it until the mixture cooks into the meat. That is good! By the way, I heard several years ago what Spam means. Something Posing As Meat.

I enjoy your newsletter --keep up the good work.
Barb H.

The letter speaks for itself and helps promote Spam lore even further. Now that Barb mentions it, I do seem to remember some sort of coating applied to the "pink chunk" that might have had some brown sugar in it. It couldn't have been ketchup at our house because certain people didn't believe in it. The "Something Posing As Meat" is just perfect.

I hope you liked the Haiku. If you don't know Spam, they might not mean much, but if you've ever sat and stared at a slice for several minutes trying to imagine a deadly disease to contract to avoid eating any more, they will touch your soul.

As eating at a fast food drive-in is its own reward, so is making and eating the following recipe its own reward. This, too, came from the mail bag.

Here is another recipe; it's great. Feel free to correct the spelling. [I did]

1 can of Spam
1 regular jar of Cheeze Wiz
Garlic powder to taste
Place all ingredients in a food processor until you get a paste
Spread on bread (white slice)
Cut off crust
Cut in 4 pieces (triangle)
Place on serving tray
Great for kids as a snack or as mini sandwiches at a school party.
My mom used to make this for us all the time.
The plate never made the table.

Enjoy, Magda

Good food - and time spent sharing it with people you love - is one of life's greatest pleasures. So today, I want to share a delicious pork chop recipe with you!

Thaw 6 Boneless Pork Chops
1 cup orange juice
1/3 cup soy sauce
1/4 cup olive oil
2 tsp. dried, crushed rosemary
2 diced green onions

Marinate chops for 1 1/2 hours in the refrigerator.
Broil or grill over medium heat for approximately 7 minutes per side.
Makes enough for 6 chops.

Enjoy!

Sincerely,
Frederick J. Simon
Omaha Steaks

To one cup warm water stir in 1 tblsp sugar or honey;
add 1 package (or 1/2 tblsp) active dry yeast;
Stir in 1 1/2 cups brown/white (1/2 and 1/2) flour;
Stir in 1 tsp dried hot pepper and seeds;
Stir in 3 tblsp cheese (any kind, including parmesan);
Stir in 1 tbls cooking oil or butter (optional);
Mix in 1 egg;
Stir in 1 tsp salt;
Stir vigorously for a couple of minutes, until mix is smooth;
Add more flour until mix won't take any more;
Turn out onto board and knead until smooth and elastic;
Put to rise in warm place until it doubles;
Punch down and break into lime-sized balls;
Gently pull into tortilla-sized circles; (makes 6 - 10)
Let rest on oiled surface a few minutes;
Slip gently into medium hot shallow oil (about 375 degrees);
Brown, turn, drain on paper towels;
Serve with taco condiments and salsa rolled up or flat;
Or just serve with butter.

Contributed by: Heywood Williams-Crisson

Broccoli Salad!

3-heads of broccoli (chopped up raw)
4-salad onions chopped
4 slices bacon browned and crispy
1 cup raisins
1/2 cup walnuts (optional)

Combine all ingredients in a large bowl.

Dressing!

1 Cup mayonnaise or low fat mayo
1 TBS sugar
1 TBS apple cider vinegar
Mix well and pour on salad and enjoy!!!!!

Contributed by: Peg S.

Lightly brown chicken breasts and drain grease;
place chicken back into skillet, pour salsa over chicken
and cook over low heat for 1 hour.

Then cook some angel hair pasta and drain.
Serve chicken and salsa then put some salsa over pasta and serve.

I usually use at least two large jars of salsa medium or mild.
Chi Chi's Salsa is what I use. This recipe is quick and easy.

Contributed by: Barb