“Low and Slow”

How do you cook the perfect burger?  What is your secret technique on the grill?  Michael Schlow talks about his practice of “low and slow” and how you can apply the technique to your summer grilling.   Read on… 

Michael Schlow - Provided.jpg

Greek Bison Burgers

Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture to lean ground bison. The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.

Makes: 4 servings, Total Time: 

INGREDIENTS

BURGERS

  • 1 pound ground bison
  • 1/2 cup cooked spinach, squeezed dry
  • 1/2 cup crumbled feta cheese, preferably sheep’s-milk
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon minced garlic
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

YOGURT SAUCE

  • 3/4 cup nonfat or low-fat Greek-style plain yogurt, (see Note)
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons lemon juice
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh mint
  • Pinch of kosher salt
  • Freshly ground pepper, to taste

BUN & TOPPINGS

  • 4 French rolls, or 4-inch pieces of baguette, preferably whole-wheat, split and toasted
  • 16 thin slices English cucumber
  • 8 slices vine-ripened tomato
  • 4 thin round slices red onion
  1. Preheat grill to medium-high.
  2. Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, 3/4 teaspoon salt and 1/2 teaspoon pepper in a large mixing bowl. Gently combine without overmixing. Form into 4 oval-shaped patties roughly the size of the rolls.
  3. Oil the grill rack (see Tip, below). Grill the burgers until an instant-read thermometer inserted into the center registers 155°F, 5 to 6 minutes per side.
  4. To prepare yogurt sauce: Combine yogurt, lemon zest and juice, 1 teaspoon dill and mint in a small bowl. Season with a pinch of salt and pepper.
  5. Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato and onion.

Thank you Eating Well!

July 2014 Market Report

The commodity market affects food prices in a number of ways.  Find out what is changing with Urner Barry’s weekly summary report, available now.

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Commodity updates at a glance, species index charts and commentary, feed availability & pricing charts, energy graphs and foreign exchange rates are all updated here weekly.  Check it out and improve your knowledge in the commodity market!

Click here for the most recent update

July 25, 2014

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Solving the Mystery of Meat

We are proud to support Master Butcher Ron Savenor’s shop, bringing exotic meat to the masses! Read on about his shop and his exclusive clientele…

Ron Savenor - Rachel Leah BlumenthalSince opening in Cambridge in 1939, Savenor’s has built a golden reputation as one of the most beloved butcher shops around, and not just any butcher shop — the butcher shop of Julia Child. It has also become a favorite spot for those seeking exotic meats; on a recent day at the Cambridge shop, customers could find everything from kangaroo dumplings to python….  (more)

 

Surf ‘n’ Turf Tacos

Chewy steak and tender snapper get all wrapped up in these crowd-pleasing nibbles.Surf 'n' Turf Tacos

Makes: 8 servings, Prep: 20 mins, Cook: 20 mins

ingredients

  • small head napa cabbage, chopped
  • Juice of 6 limes (about 1/2 cup)
  • 2 cups sour cream
  • 16 6 inches flour tortillas
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • Salt
  • 1 pound trimmed skirt steak, cut crosswise into 1/2-inch strips
  • 6 tablespoons vegetable oil
  • 1 pound red snapper fillets, cut crosswise into 1/2-inch strips
  • Pepper
  • 1 cup store-bought guacamole, plus more for serving
  • 1 16 ounce jar  salsa, for serving
directions

  1. In a large bowl, toss the cabbage with half of the lime juice. In a small bowl, whisk together the sour cream and remaining lime juice. Cover and refrigerate.
  2. Preheat the oven to 250 degrees . Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes.
  3. Meanwhile, in a large bowl, whisk the garlic powder, paprika, cumin, chili powder and 2 teaspoons salt. Add the steak, tossing to coat.
  4. In a large skillet, heat 1/4 cup oil over medium-high heat until rippling. Add the steak, lower the heat to medium and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large plate. Add the remaining 2 tablespoons oil to the skillet. Season the fish lightly with salt and pepper. Cook, in the skillet, turning once, until golden, about 5 minutes.
  5. Lay the tortillas on a work surface. Spread 1 tablespoon guacamole on each, then top with some of the cabbage. Divide the meat among 8 tortillas and the fish among 8 tortillas. Fold to form tacos. Serve with more guacamole and cabbage, the lime-sour cream and the salsa.

Thank you Rachael Ray! 

Steak Tacos with Cilantro-Radish Salsa

Radishes make a crunchy salsa for these–or any other taco you’re serving this summer.
Steak Tacos with Cilantro-Radish Salsa recipe

ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 pound skirt or flank steak
  • Kosher salt, freshly ground pepper
  • 1/2 cup fresh cilantro leaves with tender stems, divided
  • 4 radishes, trimmed, chopped
  • 2 spring onions or 4 scallions, white and pale-green parts only, thinly sliced
  • 1/2 serrano chile or jalapeño, seeds removed if desired, finely chopped
  • 2 tablespoons fresh lime juice
  • 8 corn tortillas, warmed
  • 2 ounces queso fresco or Cotija cheese, crumbled

preparation

Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.

Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.

Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

Thank you Epicurious! 

Is it time to raise your prices?

Making sure the price is right for each menu item is no game – it takes a lot of work.  Before adjusting your prices, take a quick read of the eight simple factors that you need to consider before adjusting the menu… …read on