Creativity in the Kitchen

Transcription

1 @ The Kasas itermediate other beef team wo showmaship i their age divisio. Creativity i the Kitche Agus Juiors share the story of Certified Agus Beef durig cookig competitio. by Claire Carlso, public relatios ad commuicatios iter D urig the Natioal Juior Agus Show (NJAS), pop culture characters were see millig aroud the exhibitio hall; stars from the televisio show The Golde Girls ad Justi Bieber migled with Olympia Shau White ad some studets from Hogwarts School of Witchcraft ad Wizardry. The juiors i these costumes competed i the All-America Certified Agus Beef (CAB ) CookOff July 8 i Idiaapolis, Id. The cotest, sposored by the America Agus Auxiliary ad Certified Agus Beef LLC (CAB), is oe of the most popular evets at the NJAS. Participats prepare a CAB recipe ad a skit that promotes the product to cosumers. Teams may cosist of two to six juiors, ad are divided by age ad type of beef used i the recipe: steak, roast or other beef. Year after year, we are always impressed by our Agus youth participatig i the Cook-Off, says Ae Lampe, co-chair of the competitio. The Agus breed ad the CAB brad are fortuate to have such a strog future i the Natioal Juior Agus Associatio members. As teams vie to preset the best recipe ad most etertaiig skit, they test their beef idustry kowledge outside of the showrig. The competitio was fierce this year ANGUSJoural with 3 teams, but light-hearted bater ad loud laughter could be heard throughout the competitio area. We are doig the CAB Cook-Off, ad you basically put a skit together with a buch of kids from your state, ad you use that to iform people about Certified Agus Beef, says Karisa Pfeiffer, Orlado, Okla. I each age divisio juior, ages 9-13; itermediate, ages 117; ad seior, ages 18-1 ad beef category, teams are judged o their recipes ad showmaship. Recipes are evaluated o taste ad ease of preparatio, while the showmaship criteria are presetatio, costumes ad creativity. Wiers i each evaluatio type, as well as a overall wier, are chose. The Black Kettle Award Established i memory of Paul St. Blac, a log-time fried ad supporter of the Cook-Off, the Black Kettle Award is the highest prize a team ca ear i the Cook-Off. It is preseted to the highest-placig team across all age ad beef divisios. This year, the Oklahoma juior team etered i the other beef category took home the Black Kettle Award. Wiig team members are Alyso Friese, Arett; Madely Gerke, Cashio; Victoria Gerke, Cashio; Charley Johso, Orlado; ad Sydey Johso, Orlado. The team wowed the judges with their race-car-themed skit. A list of award-wiig 01 Cook-Off recipes follows.

2 Table 1: Wiers of the 01 Auxiliary-sposored All-America CAB Cook-Off Black Kettle wier Oklahoma juior other beef team CAB Lettuce Wraps Pat Grote LEAD scholarship wier Kasas itermediate steak team Kig of the Cowboys Steak Steak divisio Rak Recipe Showmaship Overall Kasas Illiois Michiga Kasas Illiois Michiga Kasas* Illiois Michiga Kasas New York Kasas New York Kasas New York Michiga Idiaa Illiois Michiga Idiaa South Dakota Michiga Idiaa South Dakota Juior. ad Miss Piggy leared they would prefer CAB to pork ad frog leg fajitas i the Oklahoma seior roast team s skit. Itermediate. 3. Seior. It takes a few tools to create a tasty recipe. Roast divisio Juior Nebraska Virgiia*. Virgiia Virgiia Nebraska 3. Nebraska Michiga Michiga Michiga Oklahoma (tie) Missouri (tie) North Carolia Oklahoma Missouri North Carolia Oklahoma Missouri North Carolia Chef s Challege the tables are decorated to have oe hour to prepare their etries. fit the skit s theme. Seior 3. Other beef divisio Juior. 3. Oklahoma Kasas Idiaa Oklahoma Idiaa Kasas Oklahoma* Idiaa Kasas Illiois Kasas Kasas Illiois Illiois Kasas Ketucky Ketucky Ketucky Itermediate. 3. Missouri seior steak team highlighted Agus taste ad texture *Deotes overall wier of the product divisio. with their recipe AT&T Steak. ANGUSJoural 185

3 PHOTOS BY THE AMERICAN ANGUS ASSOCIATION ROAST juiors wo first i recipe, third i show- maship ad third overall i the juior roast divisio. Pictured are (from left) Dakota DeVore, Promise City; Lexi Kapp, Bloomfield; Jacob Schermer, Clario; Frachesca DeVore, Promise City; Morga Kapp, Bloomfield; ad Jorda Johso, Fort Dodge. They prepared CAB TriTip Roast Skewers. CAB Tri-Tip Roast Skewers lb. CAB tri-tip roast cup soy sauce 3 Tbs. light brow sugar 3 Tbs. distilled white viegar tsp. garlic powder tsp. seasoed salt tsp. garlic pepper seasoig fluid oz. lemo-lime flavored carboated beverage lb. beef sirloi steak, cut ito 1-i. cubes gree bell peppers, cut ito -i. pieces lb. fresh mushrooms, stems removed 1 pit cherry tomatoes 1 fresh pieapple (peeled, cored ad cubed) skewers I a medium bowl, mix soy sauce, light brow sugar, distilled white viegar, garlic powder, seasoed salt, garlic pepper seasoig ad lemo-lime flavored carboated beverage. Reserve about ½ cup of this mariade for bastig. Place steak i a large resealable plastic bag. Cover with the remaiig mariade ad seal. Refrigerate for 8 hours, or overight.. Brig a saucepa of water to a boil. Add gree peppers, ad cook for 1 miute, just to blach. Drai, ad set aside. 3. Preheat grill for high heat. Thread meat, gree peppers, mushrooms, tomatoes ad pieapple oto skewers i a alteratig fashio. Discard mariade ad the bag.. Lightly oil the grill grate. Cook kabobs o the prepared grill for 10 miutes, or to desired doeess. Baste frequetly with reserved mariade durig the last 5 miutes of cookig. Stuffed Tri-Tip Medallios 3- lb. CAB tri-tip roast -3 Tbs. olive oil sea salt ad black pepper, freshly groud cup fresh basil leaves, Illiois juiors competig i the juior roast divisio are (from left) Paige Lemeager, Hudso; Emily Brooks, Prophetstow; Amelia Miller, Gridley; Lizzie Schafer, Owaeco; Emma Eathigto, Avo; ad Holly Marsh, Uio. They prepared Stuffed Tri-Tip Medallios. Stuffig: 1 jar (8 oz.) su-dried tomatoes, chopped Tbs. garlic, miced oz. fresh Parmesa cheese, grated 8 oz. mushrooms (Portobello or butto), fiely chopped cups spiach leaves, chopped cup fresh basil leaves, chopped Mix stuffig igrediets. Cut a pocket legthwise i roast, lightly seaso iside of roast with salt ad pepper, ad fill with stuffig. Tie roast with butcher s strig. Rub roast with olive oil ad seaso with salt, pepper ad basil. Place roast o hot grill ad sear all sides. Trasfer roast oto foil ad wrap. Retur roast to grill ad cook to 135 F, approximately 0-60 miutes, depedig o grill temperature. Let roast rest 10 miutes. Uwrap ad slice ito ¾-ich medallios to serve. Momma Needs A Break Roast lb. CAB roast 1 pkg. Hidde Valley rach dressig mix 1 pkg. McCormick au jus mix 5 whole pepperocii Ketucky juiors competig i the juior roast divisio iclude (from left) Etha Blevis, Gree up; Abigail Smoot, Campbellsville; Catherie Cowles, Rockfield; ad Taylor Jeffries, Camer. They prepared Momma Needs A Break Roast. 186 ANGUSJoural 1 stick butter 5 potatoes, cut up 1 pkg. small carrots Tur slow cooker o medium. Add roast. Sprikle rach dressig mix o top. Sprikle au jus mix o top. Put a stick of butter o top. Place the pepperocii peppers o top. Add carrots ad potatoes to the slow cooker. Add a tiy bit of water. Cook o medium for hours or o slow for 8. Serves: 6

4 No Magic Needed Tri-tip Roast 3-lb. CAB tri-tip roast Motreal Steak Seasoig, or your favorite seasoig Preheat the grill. Place seasoed tri-tip roast o the grill. Tur occasioally util desired degree of doeess is reached. Slice ad ejoy. Virgiia Maple Tri-tip -lb. CAB tri-tip roast, trimmed 1 cup Virgiia maple syrup cup brow sugar cup kosher salt 3 tsp. chipotle chili powder tsp. coriader tsp. paprika dash of groud giger dash of garlic powder Thoroughly mix dry igrediets together i a large bowl.. Trim ay fat from the tri-tip. 3. Butterfly the thicker ed of the tri-tip to make the etire cut uiformly thick.. Smother the tri-tip i the Virgiia maple syrup ad drai the excess. 5. Cover the syrup-coated tri-tip with the previously mixed dry igrediets. 6. Place the tri-tip i a bowl or bag to mariate (miimum hours, preferably 1, up to ). 7. Preheat the grill to 500 F. 8. Remove the tri-tip ad remove excess (clumps of) rub. 9. Sear both sides. 10. Reduce heat to 50 ad cook to iteral temperature of Remove from heat ad let stad for 0 miutes. Cut the tri-tip i half (with the grai). Slice i ¼-ich slices agaist the grai. Capture the juices that the cut releases for bous au jus. Tri-tip Roast with Michiga Cherry Sauce lb. CAB tri-tip roast Dry rub Dry rub igrediets: 1 Tbs. garlic powder 1 Tbs. kosher salt 1 Tbs. groud black pepper Tbs. chili Nebraska juiors wo first place i showma- ship, third i recipe ad secod overall i the juior roast divisio. Pictured are (from left) Kacey Dethlefs, North Platte; Kyra Meyer, Blue Hill; Colto Hewgley, North Platte; Reaga Skow, Palisade; ad Rachel Smith, Osceola. They prepared No Magic Needed Tri-tip Virgiia juiors wo first place overall i the juior roast divisio after first placig secod i recipe ad secod i showmaship. The team wet o to wi top hoors i the etire roast competitio. Pictured are (from left) Suter Clark, Greta; Caleb Bode, Clear Brook; Gordo Clark, Greta; Mikayla St. Clair, Berryville; ad Zach McCall, Greeville. They prepared Virgiia Maple Tri-tip. Before grillig roast brig it to room temperature, which will take about 30 miutes. Work the dry rub ito the meat about 15-0 miutes before grillig. Heat grill to 350 F. Place roast o the grill ad cook each side about 0 miutes. Use togs to tur meat as to ot let the juices escape. Let the meat cook util the iside temperature reads or desired degree of doeess. Remove from grill ad let rest for 10 miutes before cuttig agaist the grai. Lightly drizzle Michiga Cherry Sauce over meat just before servig. Michiga Cherry Sauce: 3 Tbs. usalted butter cup sliced shallots tsp. salt tsp. groud black pepper cup red wie viegar cup cherry jam I a skillet place 1 tablespoo of butter to melt o medium heat; add shallots. Let them cook util traslucet, stirrig occasioally. Add pepper, salt, viegar ad jam. Brig to a boil, stirrig costatly. Reduce heat to low, ad simmer 6 miutes or util sauce thickes slightly. Add remaiig tablespoo Michiga juiors wo first i the recipe ad showmaship ad first place overall i the itermediate roast divisio. Pictured are (from left) Austi Pillars, Marti; Kolli Johso, Quicy; Katrea Klopfestei, Galei; Bethay Maurer, Olivet; ad Sterlig Reichebach, Bath. They prepared Tri-tip Roast with Michiga Cherry Sauce. CONTINUED ON PAGE 188 ANGUSJoural 187

5 ROAST COMPETITION CAB Hugaria Goulash 3 lb. CAB tri-tip roast, cut i small pieces Vidalia oios, chopped 3 medium potatoes, cubed 1 gree pepper, chopped cas beef bouillo Missouri juiors tied for first place i the reci- pe category, placed secod i showmaship ad wo secod overall i the seior roast divisio. Pictured are (from left) Haah Moyer, Lamar; Chris Kahlebeck, Uio; Brittay Eagleburger, Buffalo; ad Sydey Thummel, Sherida. They prepared CAB Hugaria Goulash. 1 small ca tomato paste a bit of ketchup 1 tsp. Hugaria Hot Paprika a couple drops of Tabasco Sauce vegetable oil (to brow beef) I kettle, first brow chopped beef i tablespoo of oil, the add oios, bouillo soup, gree pepper, tomato paste, ketchup, Tabasco ad paprika. Brig goulash to a boil, the reduce heat. Cook for more hours o low heat. Add cubed potatoes. Cook for aother hour or util potatoes are teder. CAB Roast 3- lb. CAB roast 1 cup beef broth cloves garlic cup balsamic viegar 1 Tbs. Worcestershire sauce 1 Tbs. soy sauce 1 Tbs. hoey tsp. red pepper flakes Mix all igrediets i a bowl ad stir well.. Place roast i slow cooker. 3. Pour igrediets over roast i slow cooker.. Put slow cooker o low. Cook -5 hours or util teder. Roast Beef North Carolia juiors wo third i recipe, third i showmaship ad third overall i the seior roast divisio. Pictured are (from left) Brooke, Mattie, LeA, Marcie ad Catherie Harward, all of Richfield. They prepared CAB Oklahoma juiors tied for first place i the recipe category, placed first i showmaship ad claimed first-place overall i the seior roast divisio. Pictured are (from left) Alisa Friese, Arett; Brade Hericks, Aadarko; Karisa Pfeiffer, Orlado; Sydee Gerke, Cashio; ad Jary Frey, Kigfisher. They prepared Roast Beef Fajitas. 188 ANGUSJoural 3- lb. CAB tri-tip roast cup olive oil 3 Tbs. Worcestershire sauce 3 cup lime juice, fresh-squeezed 3 cloves garlic, miced 1 Tbs. cumi 1 Tbs. chili powder tsp. red pepper flakes 1 tsp. salt tsp. black pepper 3 Tbs. sugar whole medium oios, halved ad sliced 1 whole red bell pepper, sliced 1 whole orage bell pepper, sliced 1 whole gree bell pepper, sliced 1 whole yellow bell pepper, sliced oil, for fryig flour tortillas, warmed cheese (grated cheddar/jack or crumbled queso fresco) salsa sour cream cilatro leaves raspberry chipotle sauce (optioal) I a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumi, chili powder, red pepper flakes, salt, pepper ad sugar util combied. Pour half of the mariade ito a separate dish. I oe dish, place the roast, turig it over to coat. I the secod dish, place all the veggies, turig to coat. Cover the dishes with plastic wrap ad place i the fridge for at least hours. Place roast o grid over medium, ash-covered coals. Grill, ucovered, 35-5 miutes for medium rare to medium doeess, turig occasioally. Remove whe istatread thermometer registers 10 F for medium rare; 155 for medium. Tet loosely with alumium foil; let stad 10 miutes. (Temperature will cotiue to rise to 15 for medium rare; 160 for medium.) Carve agaist the grai ito 1-ich slices. Prepare tortillas, salsa, sour cream ad cilatro. Heat a heavy skillet over mediumhigh heat ad drizzle i some oil. Add the veggies ad cook them for a few miutes, util they re cooked but still slightly firm ad have ice black/brow pieces. Remove to a plate ad set aside. Serve with all the fixigs.

6 STEAK COMPETITION Sweet ad Spicy Grilled Steak Mariade: 3 cup raspberry viaigrette cup raspberry spreadable fruit 3 Tbs. fresh cilatro, chopped 1 chipotle chili pepper i adobo sauce, fiely chopped CAB sirloi steaks, sliced thi cups mixed salad grees, spiach or arugula Roma tomatoes cut ito wedges cups fresh mushrooms, sliced Mix mariade igrediets i sealable plastic bag. Add steak slices ad mariate -6 hours. Soak bamboo skewers i water for 30 miutes. Arrage salad grees, tomatoes ad mushrooms o plates ad drizzle with raspberry viaigrette. Remove steak slices from mariade ad thread oto skewers. Grill steak -6 miutes over medium heat to desired doeess. Lay steak skewers o salad grees to Illiois juiors wo secod i recipe, secod i showmaship ad secod overall i the juior steak divisio. Pictured are (from left) Matthew Decker, Philo; Austi Mussma, Grat Park; Emily Kiesewetter, Farmigto; ad Laury Mool, Lexigto. They prepared Sweet ad Spicy Grilled Steak. Kig of the Cowboys Steak CAB top sirloi steaks cup kosher salt tsp. groud black pepper 1 tsp. paprika tsp. oio salt tsp. garlic powder 1 tsp. groud coffee tsp. groud thyme Tbs. usalted butter Mix dry igrediets together ad rub over steaks. Place o grill over medium heat. Grill 8 miutes or to medium rare ( F). Remove from grill ad place 1 tablespoo of butter o each steak. Ejoy! Kasas juiors wo first place i the recipe Hoagies 1 lb. CAB sirloi steak, cut i thi strips 1 Tbs. olive oil 1 Tbs. soy sauce 1 Tbs. Worcestershire sauce 1 gree pepper, diced oio, chopped 5 oz. fresh mushrooms, sliced 1 small jar pimeto, chopped black pepper ad salt oz. mozzarella cheese, grated water hoagie bus optioal picate or hot sauce ad showmaship categories ad first overall i the juior steak divisio, the wet o to claim top hoors i the etire steak competitio. Pictured are (from left) Alexadria Cozzitorto, Lawrece; Eva Hirichse, Westmorelad; Clay Pelto, Paradise; Kady Figge, Oaga; ad Kelsey Theis, Leaveworth. They prepared Kig of the Cowboys Steak. Tederize sirloi steak, cut ito 1-ich pieces ad sauté i olive oil util browed. Add soy sauce ad Worcestershire sauce; cook for 5 miutes over low heat, stirrig occasioally. Add gree peppers ad oios; cotiue to cook for 5 miutes over moderate heat. Add water as eeded to keep moist. Add mushrooms ad pimetos; cotiue to cook for miutes. Seaso to taste with black pepper ad salt. Remove from heat; stir i cheese. Serve o hoagie bus. Optioal to add picate or hot sauce. Michiga juiors wo third i recipe, third i showmaship ad third overall i the juior steak divisio. Pictured are (from left) Jaycie Brow, Pickey; Paige Zellmer, Nashville; Blake Pillars, Marti; Brady Zellmer, Nashville; ad Kavia Johso, Quicy. They prepared CAB Hoagies. CONTINUED ON PAGE 190 ANGUSJoural 189

7 STEAK COMPETITION Aberdee s Agels CAB Top Sirloi Steak CAB top sirloi steaks Tbs. lemo juice 1 lemo, thily sliced garlic cloves, crushed 1 cup olive oil cup soy sauce 1 i. giger root, thi sliced star aise, crushed fresh groud pepper Combie all igrediets ad mariate 1-18 hours before juiors placed secod i recipe, show- maship ad overall i the itermediate steak divisio. Pictured are (from left) Haley Greima, Perry; Cade Bracker, Uderwood; Tyler Steele, Aita; Olivia Johso, Prole; ad Katie Friederichs, Walcott. They prepared Aberdee s Agels CAB Top Sirloi Kasas juiors wo first place i the recipe ad showmaship categories ad first-place overall i the itermediate steak divisio, earig them the Grote LEAD Award. Pictured are (from left) Cale Hirichse, Westmorelad; Sarah Pelto, Paradise; Mega Gree, Leaveworth; Chelsey Figge, Oaga; ad Caleb Flory, Baldwi City. They prepared Steaks with Mushrooms, Blue Cheese ad Frizzled Shallots. Steaks with Mushrooms, Blue Cheese ad Frizzled Shallots CAB sirloi tip ceter steaks slices thick-sliced baco, cut ito -i. pieces 1 Tbs. all-purpose flour small shallots, thily sliced, separated ito rigs 1 tsp. salt, divided Cook baco i ostick skillet over medium heat util crisp. Remove baco with slotted spoo to paper towels, reservig -3 tablespoos drippigs i skillet. Set aside. Meawhile, combie flour, ½ teaspoo salt ad ¼ teaspoo pepper i small bowl. Add shallots; toss to coat. Heat baco drippigs over medium-high heat util hot. Add shallots. Cook -3 miutes or util well browed, stirrig occasioally. Remove from skillet with slotted spoo to paper towels. Set aside. Cook steaks over medium heat o the grill (8-10 miutes) to medium rare. While steaks are grillig, add mushrooms ad water to skillet. Cook ad stir 3-5 miutes or util mushrooms are teder. Add cream. Cook 1- miutes or util cream is almost absorbed. Stir i cheese ad baco. Remove steaks from the grill. Spoo mushroom mixture over steaks. Top with shallots. Sprikle with parsley. Steak Flatbread 1 to 1 lb. CAB top sirloi filets, cut 1-i. thick, tied 1 tsp. lemo pepper cups packed fresh baby New York juiors placed third i recipe, show- maship ad overall i the itermediate steak divisio. Pictured are (from left) Sara Fesser, Bloomfield; Jaye Baister, Ket; Aa Kig ad Matthew Kelley, both of Cobleskill; Katherie Hopkis, Akro; ad Kelsey Librock, Gasport. They prepared Steak Flatbread. 190 ANGUSJoural tsp. pepper, divided 8 oz. mushrooms, stems removed, diced Tbs. water cup whippig cream cup crumbled blue cheese cup fresh parsley leaves, fiely chopped lb. fresh mozzarella cheese, cut ito -i. pieces (3 cup) Tbs. fresh basil, chopped 1 tsp. balsamic viegar aa breads (Idia flatbread) or pita breads Press lemo pepper evely oto steaks. Place steaks o grid over medium, ash-covered coals. Grill, covered, 1-17 miutes (over medium heat o preheated gas grill, 1-16 miutes) for medium rare (15 F) to medium (160 ) doeess, turig occasioally. Meawhile, combie spiach, cheese ad basil i large bowl. Drizzle with balsamic viegar; toss to coat ad set aside. Remove steak from grill ad let stad 5 miutes. Place aa o grill; grill, covered, 1-3 miutes or util lightly browed, turig oce. Carve steaks ito slices. Top aa evely with spiach mixture ad steak slices.

8 Baco & Blue Cheese Steak 3 CAB sirloi steaks Tbs. crumbled blue cheese Tbs. real baco bits 1 slice red oio per steak olive oil salt ad pepper Remove steak from the fridge, rub with olive oil ad seaso geerously with salt ad pepper. Allow steak to rest at room temperature for 30-5 miutes.. While your steak is restig, if you do t have cooked baco, fry up a couple of slices i a pa o medium heat. 3. I a bowl, mix your baco bits ad blue cheese together.. Lightly brush your oio with olive oil. 5. Whe your steak is almost doe restig, heat your barbecue to medium-high heat. 6. After heatig for about 10 miutes, place your steak o the grill, alog with the slice of red oio. 7. Cook steak ad red oio for about 3-5 miutes per side, or util your desired doeess. 8. I the last couple of miutes, place some of the blue-cheese-ad-baco crumble o top of the steak, allowig it to melt slightly. 9. Remove from barbecue, allow to rest for 10 miutes, ad serve with the rest of your blue-cheese-ad-baco Florida juiors competig i the seior steak divisio are (stadig, from left) Gabriela Heradez ad Victoria Heradez, both of Welligto; Bradais Austrio, Dade City; Josie Chadler, Polk City; ad Felipe Soto, Okeechobee, i the car. They prepared Baco & Blue Cheese Steak. Prep time: 5 miutes Cook time: 10 miutes Total time: 55 miutes Serves: 3 CAB Sirloi Steak with Red Chimichurri Sauce CAB sirloi steaks Mariade: cup red wie viegar Tbs. olive oil tsp. graulated garlic 1 tsp. crushed red pepper 1 tsp. smoked paprika Mix mariade igrediets ad pour over steaks i ocorrosive cotaier. Mariate for -6 hours. Chimichurri sauce: cup chopped oio cup fresh cilatro cup olive oil cup red wie viegar 3 Tbs. garlic, miced 1 Tbs. smoked paprika 1 tsp. crushed red pepper Combie Chimichurri sauce igrediets i food processor ad process (some herb pieces should still be visible). This may be stored i refrigerator up to a week; let stad at room temperature for 30 miutes before servig. Remove steaks from mariade. Grill 5-7 miutes per side to 135 F. Remove from heat. Cover with foil tet ad let rest 5 miutes. Plate steaks ad serve with Chimichurri sauce drizzled over Illiois juiors claimed the third-place recipe i the seior steak divisio. Pictured are (from left) Caitly McClure, Sait Fracisville; Gabrielle Lemeager, Clifto; Adrew Livigsto, Nokomis; Treavor Taylor, Colfax; ad Brooke Haas, Dows. They prepared CAB Sirloi Steak with Red Chimichurri Sauce. Not pictured is Eric Schafer, Owaeco. CONTINUED ON PAGE 19 ANGUSJoural 191

9 STEAK COMPETITION Sirloi Steak with Blue Cheese Mushroom Sauce CAB sirloi steaks salt ad pepper to taste Tbs. butter 1 small oio cloves garlic, Idiaa juiors placed secod i recipe, show- maship ad overall i the seior steak divisio. Pictured are (from left) Maddi Butler, Vicees; Samatha Smith, Lebao; Rachel Sutherli, Greecastle; ad Sarah Iis, Milroy. They prepared Sirloi Steak with Blue Cheese Mushroom Sauce. 1 tsp. thyme, chopped 8 oz. mushrooms, sliced cup beef broth cup blue cheese crumbles Seaso steaks with salt ad pepper.. Grill steaks - miutes per side for rare to medium. 3. Let steaks rest i alumium foil.. At the same time of grillig, melt butter i a pa. 5. Add oio ad sauté at medium heat about 5 miutes. 6. Add garlic ad thyme. 7. Add mushrooms ad seaso with salt, if eeded. 8. Add beef broth ad deglaze util ½ origial size. 9. Remove from heat ad add cheese; pour over steaks. 10. Ejoy! Tio s Ultimate Fajitas CAB top sirloi steaks red bell peppers, thily sliced 1 large oio, thily sliced Lime juice, olive oil (optioal) 1 flour tortillas, warm guacamole salsa shredded Michiga juiors wo first i the recipe ad showmaship categories ad first place overall i the seior steak divisio. Pictured are (from left) Katie Reid ad Rachel Reid, both of Eato Rapids; ad Kedra Merrima ad DeeAe Merrima, both of Lowell. They prepared Tio s Ultimate Fajitas. Mariade (Mojo): 1 cup orage juice 6 limes, quartered Tbs. olive oil garlic cloves, roughly chopped 3 chipotle chilies, i adobo sauce 3 Tbs. roughly chopped fresh oregao (preferably Mexica oregao) 1 tsp. groud cumi 1 tsp. salt salt ad pepper I a small -cup measurig cup, combie all the mariade igrediets. Usig a bleder, purée the mariade util smooth. Place i sealable plastic bag ad add the steak. Refrigerate the beef for - hours to tederize ad flavor the beef. Drai the mariade from the beef. Lightly oil the grill or grill pa. Seaso liberally with salt ad freshly groud black pepper. Grill the steak over medium-high heat ad cook for miutes o each side. Trasfer to a cuttig board ad let rest. Depedig o the size of your grill pa, you may eed to cook i batches. Oce the beef is off the grill pa ad restig, add the bell peppers ad oios tossed with lime juice ad olive oil, if usig. Grill the mixture for 7-8 miutes util the vegetables are just barely limp. Thily slice the steak agaist the grai o a diagoal. To serve: Spread some guacamole o the tortilla, top with a few slices of steak, peppers ad oios, ad salsa. Roll up the tortilla to eclose the fillig. May also be served with sour cream ad shredded cheese. 19 ANGUSJoural

10 AT&T Steak CAB top sirloi steaks Prepare steaks by spriklig with truffle salt ad black pepper. Grill to desired doeess. Serve with Truffle sauce. Truffle sauce: 1 stick butter, at room temperature cup black truffle oil 1 cup chicke broth 1 Tbs. shallots, miced 1 tsp. garlic, chopped salt ad pepper to taste cup heavy cream 1 small black truffle I a mixig bowl, mix the butter ad truffle oil together. Place the butter o plastic wrap, form a log ad wrap tightly. Refrigerate util firm. I a saucepa, combie chicke broth, shallots ad garlic. Seaso with salt ad pepper. Brig the liquid to a boil ad cook for 3 miutes. Stir i the cream ad cook for 1 miute. Cut the butter ito 1-ich pieces. Reduce heat to medium-low ad whisk i the butter, 1 piece at a time. Reduce heat to low ad keep the sauce warm. Garish with shaved Missouri juiors competig i the seior steak divisio are (from left) Ella Jorda, Sait Joseph; Alexis Koellig, Laddoia; Blaie Miller ad Ava Miller, both of Plattsburg; ad Camero Ward, Plattsburg. They prepared AT&T Steak. Jazzy Sirloi Strips cup caola oil Tbs. Worcestershire sauce 1 garlic clove, miced tsp. oio powder tsp. salt tsp. pepper 1 lb. CAB sirloi steaks (1-i. thick) baco strips Lemo pepper seasoig Glaze: cup barbecue sauce cup A. sauce cup hoey 1 Tbs. molasses I a large resealable plastic bag, combie the first six igrediets. Cut steak ito four wide strips; add to the mariade. Seal bag ad tur to coat; refrigerate for -3 hours or overight, turig oce. Drai ad discard mariade. Wrap a baco strip aroud each steak piece; secure with a toothpick. Sprikle with lemo pepper. Grill steaks covered over medium-low heat or broil iches from the heat for miutes, turig occasioally, util meat reaches desired doeess. Combie the glaze igrediets, brush over steaks. Grill util glaze is South Dakota juiors placed third i show- maship ad overall i the seior steak divisio. Pictured are (from left) Tyler Bush, Britto; Alex Roge, Brado; Sawyer Styles ad Madiso Styles, both of Bretford; ad (keelig) Kylee Geppert, Mitchell. They prepared Jazzy Sirloi Strips. CONTINUED ON PAGE 19 ANGUSJoural 193

11 OTHER BEEF COMPETITION CAB Chili Cheese Dogs Meat sauce: lb. CAB groud chuck 1 ca (6 oz.) tomato juice 1 ca (8 oz.) diced tomatoes 1 tsp. salt 1 tsp. black pepper up to tsp. white Arkasas juiors competig i the juior other beef divisio are (from left) Nicholas Pohlma, Prairie Grove, ad Hailey Roye, Fayetteville. They prepared CAB Chili Cheese Dogs. cas (7 oz.) Bush s chili beas up to 1 tsp. cayee pepper 1 cup diced oios 1 tsp. cumi 1 cup diced celery shredded cheese of choice I a large pot, brow CAB groud chuck util doe. Drai off ay grease. Add oios ad celery ad cook for 10 miutes. Add diced tomatoes, tomato juice ad chili beas ad simmer for 10 miutes. Add i salt, black pepper ad cumi. I small amouts, add cayee pepper ad white pepper; be careful, as both will icrease the itesity (heat) of the chili. Allow miutes of simmer time i betwee additio of the last two seasoigs. Oce the chili is of the itesity of persoal preferece, allow to simmer for 30-5 miutes over low heat. Allow 15 miutes of prep time for the Usiger s CAB frakfurters. Grill frakfurters accordig to package istructios. Assembly: O a plate, place bu ad isert frakfurter. Ladle a geerous amout of chili o top of frakfurter ad top with shredded cheese of choice. Serve with kettle chips o the side. Homemade White Castle -style Burgers lb. CAB groud chuck 3 cup milk 3 cup water 1 pkg. Mrs. Grass Oio Idiaa juiors placed third i recipe, secod i showmaship ad secod overall i the juior other beef divisio. Pictured are (from left) Nick Iis, Milroy; Karso Patto, Frakfort; ad Jordy Wickard, Greefield. They prepared Homemade White Castle -style Burgers. 19 ANGUSJoural Hawaiia rolls America cheese sliced pickles Mix oio soup with groud chuck ad milk.. Pat ito a thi layer across the bottom of a cold electric skillet. 3. Tur skillet to 350 F.. Pour eough water over the meat to cover lightly. 5. Put lid o skillet ad cook 0 miutes. 6. Tur off skillet, cut meat ito -ich squares. 7. Slice Hawaiia rolls i half, makig a mii bu. 8. Place meat, cheese ad pickle oto each bu. 9. Ejoy!

12 CAB Meatloaf Cupcakes 1 lb. CAB groud chuck eggs 3 cup milk 3 cup saltie crackers, crushed cup oio, chopped cup gree pepper, chopped 1 tsp. salt tsp. groud pepper to 3 tsp. poultry seasoig 5 slices baco, cut -i. to 3-i. log cup ketchup 3 Tbs. brow sugar cups mashed potatoes Preheat ove to 350 F. Mix groud beef, eggs, milk, crackers, oio, gree pepper, salt, groud pepper ad poultry seasoig together i a bowl. Stir ketchup ad brow sugar together i a bowl. Spoo a small amout of the ketchup mixture ito the bottom of each muffi cup. Fill muffi cups with the meat mixture, top with aother small amout of the ketchup mixture, the top with a piece of baco. Bake for about 0-5 miutes or util o loger pik i the ceter. Drai fat, if ay, from muffi cups. Top each cupcake with your favorite mashed potato recipe. Garish with your choice of chives, cheese or whatever souds yummy. Use your imagiatio ad be Kasas juiors placed secod i recipe, third i showmaship ad third overall i the juior other beef divisio. Pictured are (from left) Nicholas Siemes, Towada; Baylee Wulfkuhle, Berryto; Kelly Newto, Elk City; Taer Hite, Valley Ceter; ad Bailey Osbor, Murdock. They prepared CAB Meatloaf Cupcakes. Sloppy Ady lb. CAB groud chuck Tbs. apple cider viegar Tbs. brow sugar Tbs. Worcestershire sauce Tbs. Frech s mustard 1 cup ketchup 3 Tbs. dried oio hamburger bus sharp cheddar cheese, Michiga juiors competig i the juior other I large skillet, brow groud beef; drai excess fat. Add viegar, brow sugar, Worcestershire sauce, mustard, ketchup ad dried oios. Simmer util oios are soft, about 15-0 miutes. Serve o hamburger bus with cheddar cheese. beef competitio are (from left) Steve Soule, Brow City; Matthew MacMaster, Harrisville; ad Joh Reid, Eato Rapids. They prepared Sloppy Ady. CAB Lettuce Wraps 1 lb. CAB groud beef, lea 3 Tbs. chopped oios 1 tsp. miced garlic tsp. black pepper 1 cup water chestuts, chopped 3 cup mushrooms (optioal) chow mei oodles (optioal) 1 head lettuce, romaie Special sauce: cup brow sugar cup soy sauce tsp. giger tsp. water 1 tsp. corstarch Brow groud beef with garlic, oio ad black pepper util meat is o loger pik.. Add chopped water chestuts ad mushrooms (if usig), ad cook util water chestuts are warm ad mushrooms are teder. 3. Prepare the stir-fry sauce by mixig the soy sauce, brow sugar, water, corstarch ad giger together i a small bowl.. Add the stir-fry sauce to the pa ad sauté the mixture for a couple of miutes; the serve it i the lettuce wrap with chow mei oodles for extra Oklahoma juiors wo the Black Kettle Award after wiig first place i the recipe ad showmaship categories ad first-place overall i the juior other beef divisio. Pictured are (from left) Alyso Friese, Arett; Sydey Johso, Orlado; Victoria Gerke, Cashio; Charley Johso, Orlado; ad Madely Gerke, Cashio. They prepared CAB Lettuce Wraps. CONTINUED ON PAGE 196 ANGUSJoural 195

13 OTHER BEEF COMPETITION CAB Game-day Chili lb. CAB groud chuck 3 cas tomato soup 3 cas kidey beas 1 Tbs. chili Pesylvaia juiors competig i the juior other beef competitio are (from left) Madiso Weaver ad Hayde Weaver, both from Ephrata; Clay Myers, Wellsville; ad Laii Dea, New Castle. They prepared CAB Game-day Chili. 1 Tbs. garlic (o burger whe fried) oio, chopped cup hot sauce (more or less to taste) dash salt ad pepper Brow groud chuck i Dutch ove over medium-high heat util beef is o loger pik. Add garlic ad oio to beef. Cook oio util teder, stirrig frequetly. Drai beef mixture ad retur to Dutch ove (do ot rise). Add remaiig igrediets ad simmer for 5 miutes. Hot sauce amout ca be adjusted or elimiated accordig to taste. Recipe also does well simmerig i a slow cooker o game day. Serve with shredded cheddar cheese ad tortilla chips. Grat s Famous Breakfast Sadwich lb. CAB groud chuck 10 slices peppered baco cup dark brow sugar 3 Tbs. maple syrup 1 tsp. feel seeds 1 tsp. graulated garlic 1 tsp. graulated oio 1 tsp. groud placed first i recipe, third i showma- ship ad secod overall i the itermediate other beef divisio. Pictured are (from left) Nicholas Prevo, Pulaski; Kale Kiesewetter, Letts; Baxter Kapp, Bloomfield; ad Tim Mardese, Oxford. They prepared Grat s Famous Breakfast Sadwich. 1 tsp. black pepper 1 tsp. kosher salt tsp. cayee pepper 5 slices sharp cheddar 5 eggs 3 Tbs. soft butter 1 Tbs. mustard 5 Eglish muffis Place baco i microwave, the mix tablespoos syrup ad brow sugar together ad coat the baco. Microwave baco util crisp. Next mix beef ad seasoigs ad form 5 patties. Grill patties ad top with cheese durig last miute so cheese will melt. Cook eggs over easy. Mix 1 tablespoo syrup, mustard ad butter to put o the toasted muffis. Assemble each muffi with mustard spread, patty, baco, egg ad muffi top. Italia Stuffed Gree Peppers lb. CAB groud chuck -6 ice gree peppers cups mozzarella cheese, cubed 1 cup ucooked coverted rice 1 small oio garlic cloves, Virgiia juiors competig i the itermedi- ate other beef divisio are (from left) Helea St. Clair ad Catie Hope, both of Berryville; Amada Bowma, Rier; Mark Alexader, Berryville; ad Gordo McItire, White Post. They prepared Italia Stuffed Gree Peppers. 196 ANGUSJoural 1 tsp. fresh oregao, miced 1 tsp. salt tsp. pepper 1 cup beef broth 1 ca (8 oz.) crushed tomatoes cup Parmesa cheese, grated Cut off tops of peppers ad remove seeds. Set aside. I a large bowl combie the hamburger, mozzarella, rice, oio, garlic, oregao, salt ad pepper. Spoo the meat mixture ito peppers. Trasfer to a 5- or 6-quart slow cooker. Pour broth over peppers, top with tomatoes. Cover ad cook o low for 6 to 8 hours or util a meat thermometer reaches 160 F ad peppers are teder. Sprikle with Parmesa cheese. Ejoy!

14 CAB Horseshoes lb. CAB groud beef 1 egg cup fresh sharp cheddar cheese, shredded cup white cheddar cheese, shredded cup Parmesa cheese, shredded 1 tsp. salt 1 tsp. black pepper 1 tsp. graulated garlic lb. thi-cut Frech fries oil to cook fries 8 slices sourdough bread, toasted chopped gree oios for garish Cheese sauce: Melt cup usalted butter ad stir i cup flour util smooth. Whisk i 1 teaspoo salt, teaspoo dry mustard, 8 teaspoo cayee pepper, ad cups room-temperature whole milk. Cook util thick ad remove from heat. Stir i 1 tablespoo Worcestershire sauce ad 6 ouces Old Eglish sharp cheddar cheese ad 3 ouces white cheddar cheese util melted. Whisk i 3 cup room-temperature oalcoholic beer ad retur to heat. Brig to simmer. Prepare cheese sauce ad keep warm (a slow cooker works well). Mix groud beef, egg, cheeses ad seasoigs ad form 8 patties. Grill over medium heat util desired doeess, about 10 miutes. Remove from heat ad cover with foil. Meawhile, cook fries ad toast bread (o grill). To assemble horseshoes, lay toast o plate ad put beef burger o top. Lay fries aroud burger ad a few o top of burger. Spoo cheese sauce over burger ad fries. Garish with chopped gree Illiois juiors wo first-place overall i the itermediate other beef divisio after placig secod i recipe ad showmaship. Pictured are (stadig, from left) Lidsey Decker, Philo; Keega Cassady, Normal; Erica Harrell, Roseville; Laramie Chaffi, Roodhouse; (seated, from left) Sierra Day, Cerro Gordo; ad Kately Eathigto, Avo. They prepared CAB Horseshoes. The Swedish Chef s CAB Swedish Meatballs with Ligoberries 1 lb. CAB groud beef slices fresh white bread cup milk 3 Tbs. clarified butter, divided cup fiely chopped oio a pich plus 1 tsp. kosher salt large egg yolks tsp. black pepper tsp. groud allspice tsp. freshly grated utmeg cup all-purpose flour 3 cups beef broth cup heavy cream Tear the bread ito pieces ad place i a small mixig bowl alog with the milk. Set aside. Melt 1 tablespoo of the butter. Add the oio ad a pich of salt ad heat util the oios are soft. Remove from the heat ad set aside. Combie the bread ad milk mixture, groud beef, egg yolks, 1 teaspoo of kosher salt, black pepper, allspice, utmeg ad oios. Mix well. Shape ito 1-ouce meatballs. Heat the remaiig butter i the electric skillet set to 50 F. Add the meatballs ad sauté util golde brow o all sides, about 7-10 miutes. Cover ad cotiue to cook through. Remove the meatballs to slow cooker. Oce all of the meatballs are cooked, decrease the heat i the skillet to low ad add the flour to the pa or skillet. Whisk util lightly browed, approximately 1 to miutes. Gradually add the beef stock ad whisk util sauce begis to thicke. Add the cream ad cotiue to cook util the gravy reaches the desired cosistecy. Add gravy to the slow cooker (o low) ad serve with mashed potatoes ad ligoberries (if available, very Kasas juiors wo first i showmaship, third i recipe ad third overall i the itermediate other beef divisio. Pictured are (from left) Madiso Wulfkuhle, Berryto; Laura Carpeter, Wamego; Kelsey Wulfkuhle, Berryto; ad Aa Carpeter ad Mia Hastigs, both of Wamego. They prepared The Swedish Chef s CAB Swedish Meatballs with Ligoberries. CONTINUED ON PAGE 198 ANGUSJoural 197

15 OTHER BEEF COMPETITION Ketucky s Fial Verdict: Home Ru 1 lb. CAB groud chuck cup plai bread crumbs 3 Tbs. ketchup 1 tsp. oio salt tsp. Ketucky juiors placed first i recipe ad showmaship ad claimed first overall i the seior other beef divisio. Pictured are (from left) Ali Higgs, Frakfort; Leslie Craig, Harrodsburg; Corbi Cowles, Rockfield; Be Coer, Hodgeville; ad Loga Boyd, Mayslick. They prepared Ketucky s Fial Verdict: Home Ru. 1 egg cup cheddar cheese, shredded slices ceter-cut baco, cut crosswise i half Heat grill for 5 miutes. Positio drip tray to catch drippigs. Meawhile, i large bowl, mix all igrediets except baco. O work surface, pat mixture ito a 7-ich square. The cut ito squares. Whe grill is heated, place beef squares o grill. Top each square with ½ pieces of baco. Close grill. Cook 6-10 miutes or util squares are thoroughly cooked ad o loger pik i the ceter ad baco is browed. Serves: First-place Chef s Challege Recipe Grilled Tri-Tip with Warm Kale Salad CAB tri-tip roast, whole or cut ito steaks salt pepper Liberally salt both sides of steaks or roast ad let sit util it comes to room temperature. Place o high heat -3 miutes per side, the move to medium heat. If cookig roast, let cook miutes per side. If cookig steaks, let cook 5-7 miutes per side. Check ceter of meat with meat thermometer. Medium should read 135 F-10 F. Meat ca be pulled at sice it will cotiue cookig slightly after beig pulled off. Let meat sit for a miimum of 5 miutes before slicig. Slice agaist the Kriste Short, Treto, Fla., placed first i the adult divisio of the Chef s Challege at the 01 Cook-Off. Tri-tip sauce: 3 Tbs. thyme leaves garlic cloves, peeled 1 tsp. dried oregao 1 tsp. coarse kosher salt or coarse sea salt Tbs. lemo juice cup extra virgi olive oil Place all igrediets except olive oil i bleder; bled util slightly chuky. Slowly add olive oil while bledig util sauce reaches thi steak sauce cosistecy. Drizzle over tritip or serve as a dippig sauce. Warm Kale Salad Fresh kale, washed -3 ripe persimmos Assorted berries (used fresh blueberries ad dried craberries) Sliced almods Add eough olive oil to a pa to coat the bottom (I used cast iro). Add kale ad cook util just wilted. Pull kale off heat ad add to salad bowl. Peel ad dice persimmos. Add to kale, alog with preferred berries ad sliced almods. Toss with dressig ad serve. Hoey Lemo Dressig 1 Tbs. ad tsp. fresh lemo juice 1 tsp. lemo zest 1 Tbs. hoey tsp. fresh chopped thyme cup extra virgi olive oil salt ad pepper to taste Place all igrediets i bowl except olive oil ad whisk together. Slowly add olive oil util the dressig takes o a viaigrette cosistecy. Add salt ad pepper to taste. Toss with salad ad serve. 198 ANGUSJoural

16 @ The secret igrediets of this year s Chef s Challege were tri-tips ad Kare ad Barry Satee, Hutchiso, Ka., wo secod i the Chef s Challege with their Pepper ad Thyme Ecrusted Tri-tip with Fresh Kale Kriste Short, Treto, Fla., cuts her persimmos, which she used i a warm kale salad. Secod-place Chef s Challege Recipe Pepper & Thyme Ecrusted Tri-tip with Fresh Kale Salad 3- to 5-lb. CAB tri-tip cloves garlic, miced Tbs. thyme, fiely chopped cup butter, Barry ad Kare Satee, Hutchiso, Ka., placed secod i the adult divisio of the Chef s Challege. cracked peppercors kosher salt Dijo mustard Trim excess fat from tri-tip. Lightly coat with Dijo mustard, which serves as a bider with dry rub igrediets. Liberally cover tri-tip with cracked peppercors, kosher salt ad thyme. Combie garlic, butter ad some of the chopped thyme i a small dish ad mix together. Sear tri-tip o grill for 5-10 miutes o each side o high heat. Remove from grill, brush with butter mixture ad wrap i alumium foil. Retur to grill, cookig for approximately 30-5 miutes, turig every 10 miutes or so, util iteral temperature reads 135 F (medium rare). Remove from grill ad let rest for miutes prior to slicig ad servig. Summertime Kale Salad: 1 budle kale, chopped ad deveied 1 apple, cored ad diced 3 Clemeties, peeled ad sectioed persimmos, peeled ad diced (save of oe persimmo for dressig) cup pie uts, roasted ad chopped Toss above igrediets together i a large bowl. Dressig: cup rice viegar 1 Tbs. orage juice 1 tsp. groud cumi 1 tsp. Dijo mustard 1 tsp. orage zest, grated tsp. red pepper flakes cup olive oil persimmo, puréed salt ad pepper to taste 3 Whisk together ad pour over salad ad toss to cover. ANGUSJoural 199