We are now in day 2 of our travel back to Kansas. We departed from the American Farm Bureau Young Farmers and Ranchers national conference in Orlando Tuesday morning and arrived safely in Atlanta, only to find our flight cancelled. So, we enjoyed an evening in Atlanta, sans luggage. We are crossing our fingers that this morning’s flight will leave on time.
This year’s YF&R conference focused again on farmers and producers telling their story and also emphasized producers listening to their consumers. Consumer demands are ever-changing and producers need to be ready and willing to meet those demands. Today’s popular trends include eating only locally grown food, neighborhood gardens and organic food and produce. Producers can not only meet the needs of all those audiences but can also use those opportunities to educate consumers on food production and food safety.
We need to open the lines of dialogue, speak to our consumers and work together to feed the world and meet the diversified needs of all consumers. So, have a conversation about food, ask questions and enjoy the safe and nutritious produce, grains and proteins grown and raised by American farmers and ranchers.
Also, despite missing a few days, I still have more beef recipes. Remember, February is “I Love Beef” month. To celebrate, I am providing a new beef recipe each day. I am a little behind so I have three recipes for everyone this morning.
Shish Kabob Marinade (for round or sirloin steak)
From my Mother, Judy Stockstill
1 ½ c. salad oil
¾ c. soy sauce
¼ c. Worcestershire sauce
2 tsp. dry mustard
2 ¼ tsp. salt
1 tsp. pepper
½ c. wine vinegar
½ tsp. chopped parsley
2 cloves garlic minced
½ c. lemon juice
Mix all ingredients together, place in a glass bowl and add cubed meat. Cook with desired vegetables.
3 lbs ground beef
1 can evaporated milk
2 cups quick oatmeal
Chopped onion to taste
½ tsp. garlic powder
2 tsp. salt
½ tsp. black pepper
2 tsp. chili powder
Mix ingredients together and shape into balls. Place in flat plan and brown at 350 degrees for 45-60 minutes. Can be frozen.
Pressed Cuban-Style Burgers
- 1 pound ground chuck
- Salt and freshly ground black pepper
- 1/2 cup best quality mayonnaise
- 3 cloves roasted garlic, pureed
- 1/4 cup Dijon mustard
- 4 hamburger buns
- 4 slices thinly sliced smoked ham
- 8 slices thinly sliced Swiss cheese
- 2 dill pickles, sliced into 1/4-inch thick slices
Form the meat into 4 (1/4-inch thick) burgers. Season the meat with salt and pepper on both sides and cook in a saute pan over high heat to medium doneness, about 2 to 3 minutes per side.
Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and mustard.
Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, then top the burger with a slice of ham then another slice of cheese then the pickle slices. Place the tops of the bun over the pickles and cook on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger to press the sandwich. Cook until golden brown and cheese has melted.