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Beef

NEWS
Scott Anderson | Culinary Passion | July 8, 2011
This recipe comes to you by way of the Jeff Smith aka "The Frugal Gourmet," a fellow TV chef that passed away in 2004 amid a cloud of controversy.   He was instrumental in my first glimpses of cooking on TV before there ever was a food or cooking channel and his wit and fun in the kitchen certainly made for creative recipes. I believe he helped usher in a move from PBS to center-stage cooking and paved the way for the culinary shows we watch today. As a tribute to The Frugal Gourmet, I'd like to present my take on his classic recipe utilizing wine in marinating beef to bring out the flavor in tough cuts of meat.
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LIFESTYLE
By TAYLOR ECKEL | taylor.eckel@herald-mail.com | June 8, 2011
When Ryan Horst brought a piece of Korea to Martinsburg, W.Va., last summer, it was a big hit. Horst's Korean-inspired shrimp burger won the Grand Champion award at last year's Big Bad Burger Contest. "He won by a landslide," said event coordinator Selina Meehleib, "He won the judges' vote and the crowd vote. " This year's Big Bad Burger Contest will be held Saturday, June 11, in the Martinsburg Mall parking lot, and all proceeds from the event will benefit the Eastern Panhandle Free Clinic.
NEWS
Scott Anderson | Culinary Passion | June 3, 2011
While I have previously listed beef skewers or city chicken recipes, this recipe is taking the simple beef kabob to the next level of flavor.   By incorporating a flavorful wine as the marinade for your vegetables and meat, you get loads of flavor and a deliciously simple meal that is ready in less than an hour. For this recipe, you want to get some really nice sirloin or rib eye. You don't need top-of-the-line filet mignon, but high-quality cuts certainly add to the tenderness and flavor of the finished dish.
NEWS
By RICHARD F. BELISLE | richardb@herald-mail.com | May 13, 2011
Beef cattle graze in abundance in fields around Betsy Heath’s restaurant but they don’t end up on her customers’ plates. Heath and her husband, Damian, own Lot 12 Public House, an upscale eatery at 117 Warren St. in Berkeley Springs, W.Va.   The Heaths were among 15 area small farmers, restaurant owners, grocers and government officials that U.S. Sen. Jay Rockefeller, D-W.Va., convened Friday for a roundtable discussion on how to connect growers with consumers looking to buy locally-produced food.
NEWS
By KATE S. ALEXANDER | kate.alexander@herald-mail.com | March 30, 2011
Beef ’ O’ Brady’s sports pub in Hagerstown has closed. The franchise, owned by Watters Family Enterprise Inc., closed early this week, company spokesman Patrick Roach said. Roach, with Fishman Public Relations of Illinois, said he was not provided with an exact date for the closure from the corporation, headquartered in Tampa Bay, Fla. With the Hagerstown restaurant at 18727 North Pointe Drive no longer in business, the nearest Beef ’O’ Brady’s listed on the corporation website, www.beefobradys.com , is in Frederick, Md. Neither the company nor the property owner, Bowman Development Corp.
NEWS
Scott Anderson | Culinary Passion | February 25, 2011
With those long hard days at work intertwined with longs hours of shoveling snow, a body needs something warm and filling to keep them going. Why fill up on fluff and flavorless foods when you can spend a little time in the kitchen and create something wonderful and delicious? This sandwich is a quick get-up-and-go hearty meat-lovers' special filled with fresh-sliced roast beef, caramelized peppers and onions, sliced tomatoes and aged Caraway brick cheese — all squared away on a French alpine roll, toasted to perfection on a Panini grill.
LIFESTYLE
Scott Anderson | Culinary Passion | February 4, 2011
Flank steak is a delicious cut of beef and is often stuffed or rolled, yet I'm here to tell you that it's an often misused piece of beef.   Unless properly treated, this delicious piece of beef can come out as tough as shoe leather or as crispy as overcooked bacon. The biggest tip is to marinate the flank steak overnight to tenderize and bring out its flavor. It cooks up quick over high heat on the grill but is equally delicious smoked long and slow. This recipe can be used in either case, but I'm going to showcase grilling to bring out the tenderness of this steak.
NEWS
January 29, 2011
I normally don't approve of marginally pointless lawsuits, but in this case I'm willing to make an exception. A California woman is suing Taco Bell for hinting around that its beef filling might contain some actual beef. Which it does, of course, but only 35 percent's worth, the lawsuit contends. The rest is filler, all the stuff you would expect — corn, soy, oats, and so on. The only thing that really grabs your attention is the "anti-dusting agent. " As is getting to be the case in these matters, the reaction to the news is far more interesting than the news itself: 1. A Miami newspaper noted that Taco Bell had pulled its advertising from a promiscuous television show on MTV, but then made a pretty good argument that Taco Bell is worse for you than the show.
LIFESTYLE
December 28, 2010
This is a wonderful entree. It’s really good for a family but also good for company. This can be made ahead and refrigerated. Heat just before serving. It’s a wonderful suggestion for something special like a New Year’s Eve party or a birthday party. — Courtesy of B. Marie Byers, member of Hagerstown Lioness Club. The group meets the first Thursday of each month at Academy Theater Banquet & Conference Center in downtown Hagerstown. For more information, call 301-733-0157.
NEWS
By TIFFANY ARNOLD | September 22, 2010
With a trio of chili cook-off contests on the horizon, and as contestants put the final touches on chili cook-off recipes for cash and bragging rights, let's leave the heavy lifting to the chef. It's time to get some chili. Starting Saturday, those hoping to taste the results of other people's toil have three chili contests to choose from. The Suns Chili Cook-Off and Music Festival returns Saturday, Sept. 25. There are two out-of-state cook-offs set for Oct. 2: Mainstreet Martinsburg Chili Cook-off in downtown Martinsburg, W.Va.
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