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Great minds think alike

Charcuterie is a culinary specialty. It’s the art of turning preserved food into tasteful and decorative displays. Originally, charcuterie referred to the creation of salami, sausages and prosciutto. Today it encompasses a variety of preparations including salting, cooking, smoking and drying meat. The delectable spread, above, was prepared by Certified Angus Beef ® brand Chef Kyle Miller at an Education & Culinary …   Continue Reading
Beef and Jalapeno Poppers

Beef & Jalapeno Poppers

It’s Friday. What could be better than a tasty weekend treat with vim and vigor? These Beef & Jalapeno Poppers are delish. Watch out, though. They disappear quickly! Jalapeño Beef Poppers Yields 42 2 pounds Certified Angus Beef ® ground chuck (Learn more about this cut) 12 ounces shredded cheddar cheese  6 jalapeños, seeded and minced  1 …   Continue Reading
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Where’s Kansas?

Editor’s note: This post was written by Malorie Bankhead. She is spending her summer interning with the Certified Angus Beef ® brand’s public relations team. In the third grade, I was affectionately referred to as “Dorothy” by my peers because I played the lead role in my elementary school’s production of The Wizard of Oz! Who …   Continue Reading
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Talking to a seasoned professional

We recently introduced you to the partnership between the Certified Angus Beef ® brand and BKW® Seasonings, and its owner Matt Beeler. We wanted to pepper him with questions about what it takes to succeed in the spice biz. And after you read his thoughts, be sure to visit the BKW® Seasonings facebook page for …   Continue Reading
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The Games we will play

The weekend has arrived and with it opportunity for fabulous flavors, good friends and Olympic endeavors. Tonight’s 2012 Olympics opening ceremony airs at 7:30 p.m. EDT. My family will tune in with loud cheering — for the athletes and the great food I plan to prepare. Nothing says summer around here like freshly grilled steaks. Tonight I’ll …   Continue Reading
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Frankly speaking

Editor’s note: This post was written by Certified Angus Beef ® brand Chef Michael Ollier. There’s a holiday for everything these days, including the humble frankfurter. July is National Hot Dog Month and National Picnic Month. Add beautiful weather and there’s more than enough reason to celebrate outdoors. For me, an affair to remember begins and ends with great food. It’s the …   Continue Reading
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Market District offers the rare and wonderful

If you’ve driven through the manufacturing belt of Cleveland, Akron, Pittsburgh, chances are you’ve seen the red and white overhead sign with block letters: GIANT EAGLE. Giant Eagle stores are common in this area, but what you may not have seen while traversing America’s heartland was another set of stores with the Giant Eagle moniker. Giant …   Continue Reading

Tasty Tuesday Lime and Avocado Beef Wraps

Lime Avocado and Beef Wrap 1 pound Certified Angus Beef ® flat iron, grilled and thinly sliced 1 lime 1 avocado 1 cup sour cream 1/4 cup chopped cilantro 1/4 teaspoon cayenne powder 1/2 teaspoon freshly ground black pepper 4 flatbread or tortilla wraps, green if available 2 green onions, thinly sliced 2 cups loosely …   Continue Reading
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The celebrity roast

Why not give beef center stage this weekend? Brunch is a common option for Easter Sunday. Your protein choices probably depend upon family traditions and regional favorites. This year, though, I’d like to suggest an alternative option — a new star for your show, so to speak. A Boneless Rib Roast is an elegant and mouthwatering …   Continue Reading
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Let them eat cake

… and we did! We celebrated good times — and a couple of recent awards — to the tune of Kool & the Gang and three tiers of sweet indulgence. You know we’re about mouthwatering Angus beef, tasty recipes and all things cool and culinary. What isn’t always apparent is that our enthusiasm and integrity …   Continue Reading
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Happy Pi Day!

It’s “Pi Day” … March 14 … 3.14. What better way to celebrate than with a tasty meat pie for dinner. It doesn’t take a math whiz to know the sum of premium ingredients equals pure deliciousness! Try these meat pie recipes for a meal that’s calculated for fabulous flavor! Shepherd’s Pie Sirloin Empanadas And …   Continue Reading
Certified Angus Beef Education & Culinary Center

Ribbon cuttings and cleavers

This story began back in September when we decided if we build it, they will come. And so the process began — transform the 7,000-square foot building next door into an Education & Culinary Center. A grand opening is scheduled for May, but this past week we invited the Chamber of Commerce and a couple hundred of our …   Continue Reading
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Steaks for your sweetheart

Valentine’s Day is hours away. Are you prepared? Do you have a plan? We can help And your taste buds — and your sweetheart’s!— will thank us. Step 1: Decide if you’d rather a) dine out or b) prepare dinner at home. If b), skip to the next paragraph. If a) spend a night on …   Continue Reading
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Good to the bone

Look but don’t eat. A few days ago I teased you with a Cayman Cookout photo of tomahawk steaks ready for grilling. It made my mouth water, too. Truth is, that cut is nearly impossible to find. But why? I asked Chef Michael and our in-house meat scientist, Dr. Phil. As it turns out, the old …   Continue Reading
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Follow the leader

We’re cooking up something tantalizing here at Go Rare and we’d like you to come along on our virtual adventure. Wanna know more? It involves beef … tender, juicy, tantalizing Certified Angus Beef ®. Stay plugged in to GoRare.com in the coming weeks for more!    Continue Reading
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The long and dusty trail

The dust hasn’t settled and work continues on our project. You know, the one we told you about here and here. It’s exciting to watch the progress. The Certified Angus Beef ® Education & Culinary Center (ECC) is looking more like its namesake with each passing day. Most of the drywall is up, sanded and …   Continue Reading
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The making of manicotti

Our chefs are always creating new recipes to showcase Certified Angus Beef ® brand cuts. Every recipe goes through an initial development stage and sometimes they ask fellow staffers to take it for a test drive.  It’s almost like takeout … except you’re required to cook it yourself. They send you home with a recipe, cooking instructions and …   Continue Reading
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New Year’s revolution

It’s a new year. No doubt many people will resolve – again – to make weight reduction their No. 1 goal. It’s a noble endeavor, but anyone who’s been there and tried that knows it doesn’t always go as planned. How about focusing on a different type of reduction this year? Consider making a “reduction” in the culinary …   Continue Reading
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My favorite things

It’s been a delectable year and it’s time to count down our top 10 greatest hits! No. 10: Dem bones!  We traveled to Sagaponack, N.Y. with John Doherty, Certified Angus Beef ® brand ambassador. He prepared exquisite dishes for the Chefs & Champagne event honoring Emeril Lagasse and benefiting the James Beard Foundation. Doherty suggested his amazing Certified Angus Beef …   Continue Reading
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New Year’s Eve ideas from the chef

How does a chef plan a New Year’s Eve party? It depends on the individual, of course, but here’s what Certified Angus Beef ® brand Chef Scott Popovic had to tell us about his upcoming holiday celebration. Q: What three things should be on every New Year’s Eve party food table? A: Great beef, something refreshing and …   Continue Reading
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Gather ye spices while ye may

Struggling to find the perfect gift idea for the person who has everything? By George, we’ve got it! The ideal gift … and it won’t rub anyone the wrong way. Make spice rubs for steaks and roasts. Gather some pretty plastic or glass bottles — heck, even a zipper-locking bag will do the trick. Then stir together your …   Continue Reading
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A slice of heaven

Whether apple, cherry, pecan or blackberry, I somehow always have room for pie (though never pumpkin — yep, I’m strange) after Thanksgiving dinner. Flaky crust and sweet filling, gently warmed and served a la mode … I’m in heaven. [Happy sigh.] In fact, my traditional Black Friday breakfast, as I head out on my shopping adventures well …   Continue Reading
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Words to win by

  ***Update*** Wow! You folks sure made it a tough decision. We certainly love the notion that beef is what’s for Thanksgiving. And who can argue with the wise words of Dr. Seuss. Bradley … funny, but don’t do it! And a meat coma? Ha! We loved ALL of your answers and though it was …   Continue Reading
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Diary of a recipe tester

We do a lot of cooking around here. Not a day goes by there’s not a chef or meat expert in the company kitchen creating new recipes, or experimenting with cutting and cooking methods. The smells that waft through the office on a near-daily basis are downright distracting. And then there are occasions when the chefs let the …   Continue Reading
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Between the sheets

In 1973, Woody Allen made a movie called Sleeper. This could be the story of my life—I LOVE to sleep! Especially now that the weather is turning cooler. There’s nothing I like better than snuggling between flannel sheets and hitting the snooze button. Until my tummy tells me it’s time to eat, of course. When that happens, I’d better …   Continue Reading
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Proud to be a carnivore

If you do a Google search for “famous vegetarians” you get an endless list of high profile activists who have used their fame to promote their sans-meat way of life. From Pamela Anderson to John Salley to (this pains me to say it) Paul McCartney, there is a swell of people who not only choose to be …   Continue Reading
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Manicures, martinis and meat

Manicures. I had my first when I was 30 years old. It was followed by exasperating moments to determine how best to remove contact lenses with newly manicured talons. After mastering that feat, I was hooked! I was a professional woman working in New York City and I began to routinely treat myself to this self-indulgent pleasure.  In those …   Continue Reading

Do the Mashed Potato Burger

We asked … you voted … the results are in: Virtual Burger Bash Champion Chef Anthony Vidal of Hash House A Go Go! Chef Anthony’s Mashed Potato Burger received the most votes in our Virtual Burger Bash Facebook poll. See his competition, here. We’d also like to congratulate Chef Ric Rosser of Saltgrass Steakhouse Winner of the Official …   Continue Reading
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It’s all about the smoke

Editor’s note: Story and photos by Chef Michael Ollier, who believes the heart and soul of American cuisine begins at the family dinner table. It’s a philosophy that serves him well as chef for the Certified Angus Beef ® brand. Experiences on the Central Texas Heritage Barbeque Tour I’ve conceded. You win, Mother Nature. As much as …   Continue Reading
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Closed captioned

Calling all wordsmiths! It may look like the leaning Tower of Pisa, but this tasty-looking masterpiece is actually Barbecued Bistro Napoleon with Blue Cheese Grit Cakes — a special occasion dish created by our own Chef Scott. Just for fun, we thought we’d search for a caption. Forget those one-word contests of weeks past. How about a catchy phrase or …   Continue Reading
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Dearly departed

  Bereft. Lonely. A little adrift. That’s how I’m feeling today, now that the initial shock has begun to wear off. I lost a good friend last week. She’d been a part of my life for several years, and now that she’s gone, I realize I took her talents for granted. As is too often …   Continue Reading
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Play with fire

I’m passionate about tasty meals for family and friends, and it doesn’t matter if I’m in my kitchen or stuck out in the woods with nothing more than pine needles and matches. Good food doesn’t come about because of the latest and greatest appliances or culinary tricks. It occurs when you start with high-quality ingredients and the …   Continue Reading
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Flat iron fabulous

I ordered a steak salad at a local restaurant. Luscious bites of flat iron steak sliced thin and grilled to medium doneness over a bed of Romaine lettuce, with a sprinkling of sauteed mushrooms and blue cheese. Yummy! Have you heard of the flat iron steak? It’s the poor man’s savvy shopper’s beef tenderloin. Flat iron — also called …   Continue Reading
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Time to make the sausage

Week 2 of the Great Food Truck Race took seven mobile, motorized kitchens and Chef Chris of the Cleveland-based Hodge Podge Truck from Las Vegas to Salt Lake City.  Unlike most follow-up episodes, (does anybody remember the SECOND installment of Small Wonder? Didn’t think so), this one gave us much more than its predecessor. For …   Continue Reading
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I have a spoiled husband

  My husband is by no means high maintenance. He does a great job as gardener, enjoys grocery shopping and helps with the laundry. But since I have been working for Certified Angus Beef, he has become a bona fide beef snob. He picked me up at the airport after I’d been traveling for five days. I was …   Continue Reading
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Word is

AND THE WINNER IS … Glen with his word: MARBELOUS. Because we agree … that photo makes us salivate over the tender-lookin’, highly-marbled, sure-to-be tasty, MARBELOUS Certified Angus Beef ® brand fresh cuts. Congratulations, Glen … thanks for playing, everyone! Tune in next week for another chance to win!   It’s Wednesday … we’re searching for a word …   Continue Reading