In the previous post I answered the question, WHAT is Cook it Raw? This post looks at WHO is involved in Cook it Raw. Future posts will answer the other W’s in W5.
Tag Archives: Alberta beef
Last week, while researching my monthly Alberta at Noon column, I had the opportunity to visit The Canadian Beef Centre of Excellence. Beef prices have hit a record high this year. They are up by 36% and drought is a big factor. Ranchers across the Prairies are having to buy feed instead of it growing in abundance. With favourite beef cuts like steaks and prime rib roasts at such high prices, it’s a very good time to explore lesser known cuts of meat.
Necessity is a great incentive program but that doesn’t mean that when the going gets tough, your meat has to as well. In today’s Alberta at Noon podcast I talked about the The Canadian Beef Centre of Excellence staff’s emphasis on teaching consumers to use the whole animal in a nose to tail (everything is delicious if you just know how to cook it) fashion. Read on for a more about the centre and its role in the beef industry.
This post is a roundup of inspiration to utilize more than just expensive cuts of beef. The Canadian Beef Centre of Excellence and Organic Alberta have the perfect workshop to get you thinking outside the burger box. The “beef connoisseurs” workshop will be Saturday, September 26, 2015. Attendees will learn lots of tips and recipes and have a chance to ask true experts for advice.
Since not all of us can make it to the workshop, this post shares some inspiring recipes from a couple of my favourite cooks – Ede Rogrigues of Gaucho Brazilian Barbecue and Noorbanu Nimji of A Spicy Touch cookbooks. While Canadian cooks are still learning about using more affordable cuts of meat, industry chefs and other cultures have made it their practice to be frugal.
This week on Alberta at Noon I’m going to talk about my most recent culinary expedition to India. In November I took 21 guests to explore the food and culture of the capital region of Delhi and two of India’s Northern States: Uttar Pradesh and Rajasthan.
I especially loved Rajasthan which is renowned as the land of colours.
The colours dazzle against the backdrop of landscape’s sandy hues. The tropically hued fuchsia and tangerine saris of the women flow like nectar giving our eyes, like hummingbirds to the flower, a little relief from the neutral tones which though soothing do not tend to be as life-giving. The colours of Rajasthan light up like match tips in the equally bright turbans of the men which change from village to village, occupation to occupation, and perhaps signal that molds that castes were made of are hard to shatter. You see a rainbow of colour in the food markets that materialize on street corners just as the evening meal must be shopped for and of course those were my favourite colours of all: the aubergine and bright green of indigenous eggplants, the scarlet of tomatoes and the muted tones of neatly bundles onions, herbs and India’s own culinary gems; her spices.
The people of Rajasthan truly manifest their culture’s belief that “Guests are Gods”. My business partners at Indus Travels and Hi Tours of India live and breathe this philosophy in every action they take for me and my guests on my annual odyssey to their homeland. They have become my second family and even though we are half a world away for 50 weeks each year I hold them dear and look forward to our yearly fortnight reunion.
This post will share a few of the many recipes that the expert cooks I met in Rajasthan so generously shared with me. I thought they might be just the thing to help us savour it all on cold Canadian January days when we might not otherwise feel quite up to the task.
You can listen to the podcast here. I’m at the 13:14 minute mark.
You can find the recipes here or below.
Check this post for a list of the Grass-finished Alberta Cattle Ranchers I found in my research this week. Please let me know if you find any others to add to my list. Alberta Beef is a great way to savour life during the Calgary Stampede and to savour the joy of great food any ol’ time.
Alberta Grass-finished flanks of beef barbecued Korean Style
2-3lbs flank steak
½ c. soy sauce
½ c. cane sugar
2T. toasted sesame oil
4T. lime juice
7 cloves garlic, minced
1 T. Gochujang (Korean hot pepper paste – optional – if you can’t find, use Sriracha)
Score the steak with a sharp knife and place in a Ziploc bag. Whisk the remaining ingredients together and add them to the bag. Marinate the meat overnight or at least 4 hours. Remove the meat, just before grilling and pat it dry. Place the marinade in a saucepan and let it simmer until syrupy while you cook the steak. Grill the steaks 4 minutes per side. Remove and rest on a rack, tented in tinfoil for 5 minutes. Slice on the diagonal. Serve with a noodle salad, a spicy coleslaw or lettuce cups and store-bought Kimchi.
Light and Lively Noodle Salad
3 cloves garlic, minced
1 T ginger, minced
1 t. chili paste
¼ Mirin or rice wine vinegar
1 T sesame oil
1 T honey
1 bunch of green onions, chopped on the diagonal
1 bunch of spinach, washed and roughly chopped
1 red pepper, julienned
2 carrots, julienned
1 pkg whole wheat, rice or mung bean vermicelli noodles – cook and drain, rinse in cool water and drain again, set aside
1/2 c. chopped peanuts
1/4 c. cilantro, chopped
Mix the first 6 ingredients together and then add them to the remaining ingredients in a large bowl, tossing to coat. Turn out on a platter and top with the peanuts and cilantro or slices of the steak and then the peanuts and cilantro.
Karen’s Bronco Bucking Coleslaw
Notes to the Cook
I love to serve this with this meal but it is even better with pulled pork, then I call it Karen’s Kick Pork Butt Slaw
1 green cabbage, roughly chopped
1 red cabbage, roughly chopped
10 carrots, diced in food processor
2 red peppers, julienned
2 bunches of green onions, sliced on diagonal
2 English cucumbers – seeds removed and julienned
1 – 445ml jar Hellman’s half the fat mayo
1/2 c. rice wine vinegar
1 c. Thai Kitchen sweet chili sauce
1 – 2 jalapenos, finely diced
Place all the chopped vegetables in a large bowl. Mix the mayo, chili sauce and jalapenos together and then stir them with the vegetables till thoroughly coated. Add salt and pepper to taste.