10 Cooking Show cover - Indiana Gazette

10 — Indiana’s Cookin’ - Indiana Gazette, Monday, April 5, 2010
Making weekday meals with what’s on hand
Our Executive Chef, Steve Whyte
invites you to learn more about
the lifestyle and great food
at St. Andrew’s Village and Grace Manor
Dinner is the perfect time for
families to reconnect and enjoy a
nourishing meal, but when
evenings are hectic, firing up the
range can seem daunting. While
people often turn first to nonperishable
pantry staples in a pinch, a
well-stocked freezer also can inspire
convenient, easy-to-prepare
meals.
Many Americans’ freezers are
full of versatile, flavorful possibilities
for dinner, such as beef. In
fact, 60 percent of consumers purchase
enough beef to store in their
freezers and use later. So, it’s helpful
to know that when coupled
with some basic pantry ingredients,
a roast, steaks or ground beef
— after defrosting in the refrigerator
— are convenient building
blocks for a great-tasting dinner.
According to Dave Zino, executive
chef of the National Cattlemen’s
Beef Association, consumers
can customize their beef
by turning to what’s already in
their pantries, such as spices, seasonings
and other ingredients to
create a marinade or rub.
“Marinades and rubs not only
add flavor to beef, but with the
right ingredients, marinades also
can be helpful in making some
steaks more tender,” says Chef
Dave.
Chef Dave offers these tips for
getting the most from the beef you
have on hand.
KNOW YOUR CUT
■ Tenderizing marinades are
very helpful for steaks such as top
round, flank, and eye round. When
tenderizing, marinate for at least
six hours but no more than 24
hours.
■ Tender cuts such as tenderloin
or T-Bone only need to be marinated
for 15 minutes to two hours
to soak up the flavor.
Open up the pantry: The ingredients
you need to easily mix up a
marinade are often ones you have
on hand.
■ A tenderizing marinade contains
acidic ingredients as a base,
like lemon or lime juice, vinegars
or wine.
■ A marinade or rub that’s
meant to add flavor often uses oil,
mustard or soy sauce as a base.
■ Allow ¼ to ½ cup of marinade
for each one to two pounds of
beef.
MIX IT UP
■ Make your own dry rubs by
combining your favorite herbs,
spices and other dry seasonings
from your pantry.
■ Apply a rub for at least 15 minutes,
but no more than two hours.
■ Rubs not only add flavor, but
they can also help seal in juices
and form a delicious crust.
Continued on Page 11
As Indiana County’s only Continuing Care Retirement
Community, St. Andrew’s Village offers:
Independent Living
Assisted Living
Rehabilitation Services
Short- and Long-term Skilled
Nursing Care
Stop by the St. Andrew’s Village booth to
sample our delicious desserts and learn more about
all the choices that St. Andrew’s Village has to offer.
To learn more about St. Andrew’s Village and Grace Manor,
contact Kim Kelly at 724-464-1640 or toll-free at 888-464-1640
or kkelly@presbyterianseniorliving.org
BALSAMIC MARINATED STEAK AND ASPARAGUS
We Have The Ingredients For Your Success!
A hometown bank
you can count on…
both today and in
the future!
ST. ANDREW’S VILLAGE
a PRESBYTERIAN SENIOR LIVING community
1155 Indian Springs Road Indiana, Pennsylvania 15701 www.standrewsvillage.org
Marion Center Bank
1-800-556-6262
www.marioncenterbank.com
Member FDIC
1-800-556-6262