Certified Hereford Beef and Garlic Herb Grilling Paste



Picture compliments of www.herefordbeef.net


Health conscious people every where always try to cook the leanest quality meats available.  On our ranch Nolan Herefords, CHB - Certified Hereford Beef is what we cook most often.  For those of you out there who know first hand what's it's like to raise your own beef, simply knowing what you put in to it before it reaches your table is a huge when it comes to keeping your family healthy.  It is rare that I have any fat left over when preparing my hamburger meat as most of it simply cooks away.  Compare that to the beef you normally prepare from your grocery store and you'll understand.  The flavor alone is proof that good quality beef is just about the perfect meat to serve anytime.  As someone who is forever battling anemia, beef is one way I get the iron I need. 

I can remember growing up and now as a mother the handiness of being able to open up the freezer and grab our own beef labeled from the local butcher with either the name Herbert Young (my maternal grandfather who raised commercial cattle), Walter Nolan (my father-in-law) who provided us with beef when we were first married and needed a little assistance, or Nolan Herefords, our ranch name that we now harvest our own beef from for our freezers.  

Sunday dinner beef roast will always be a favorite of mine as the smell was heavenly.  As my youngest nephew said one day as he walked in my garage...we all know how boys eat...he said, "Aunt Alise...I smell beef!"   He had the biggest smile on his face and ate a ton...precious boy.  Most of the time that is what you smell at my house around dinner time. 

Because I can't do as good a job as our Hereford friends at herefordbeef.net, the link below will help you with some history about Certified Hereford Beef. 

http://www.herefordbeef.net/commitment/ourlandandcattle

And their commitment to quality.

http://www.herefordbeef.net/commitment/ourcommitment

Each year at our National Jr. Hereford Expo, competitors compete in the CHB Cookoff event.  It's always good fun to watch and hear presentations and especially eat the winning results!  Here is a link to the 2011 junior winners from Kansas.  Texas has had some winners as well and I hope to soon share those recipes with you from my friends Sandra Warnken and Barbara Metch Holan.

http://www.herefordbeef.net/cookscorner/recipes/grilloffwinners

If you were wondering which cuts of Certified Hereford Beef or any beef for that matter are the leanest, here's your link to buy and save!

http://www.herefordbeef.net/cookscorner/buytosave

Do you wonder how to tell if your beef is done? Read more at: How to Tell When Beef is Done | eHow.com http://www.ehow.com/how_2210751_tell-beef-done.html#ixzz22UisrETT.

You can never go wrong with a thermometer or in our family we use the hand method described briefly in this article above.

When and if you get the opportunity to buy Certified Hereford Beef, give it a try.  Don't cook it too long as in our family slight pink in the center - medium well - is a good thing!

Where to buy Hereford beef...that is if you don't get it from Nolan Herefords?  Check out this link below.

http://www.herefordbeef.net/wheretobuy/locationsnearyou

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DM BR L1 Domino 146 of Nolan Herefords

Above is a picture of our newest bull....11 year old DM BR L1 Domino 145 who has come to Nolan Herefords to retire.  We've used him extensively in our breeding program and could not be happier his final home is with us here on our ranch.  His days are spent courting a few heifers and laying under our pine trees. 

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Today I am sharing a recipe right off the www.herefordbeef.net site for a great grilling paste to use on your next set of steaks.  I have a gigantic rosemary bush in my back yard that friends near by are welcome to cut from to make this paste.  What I like most about this recipe is the easy to find ingredients that most of you will have in your kitchen  pantry.  I think the main turn off for some people when cooking is not having ingredients at hand.  My goal is to try to give readers of my blog The Ranch Kitchen ingredients in my recipes that are convenient!  Garlic Herb Grilling Paste This big-flavor grilling paste is delicious on a tender steak like a ribeye or filet mignon. This makes enough to use on four (6- to 8-ounce) Certified Hereford Beef® steaks. Ingredients ¼ cup fresh minced garlic (from about 6 to 8 large cloves) ¼ cup sweet Hungarian paprika 1 teaspoon dried rosemary ¼ cup olive oil 1 teaspoon kosher or sea salt 1 teaspoon ground black pepper Instructions Mix all ingredients together in a shallow pie pan. Dredge both sides of each steak in the grilling paste and set aside to marinate for at least 30 minutes before grilling. Makes about ¾ cup.

Country Style Pork Ribs

Sometimes I think cooks shy away from cooking ribs of any kind in the kitchen. They believe it is delegated to the outside grill and not to the indoor oven.  For years I have cooked all styles of ribs in my house much like you would do a simple roast.  Even though we raise Hereford cattle on our ranch, I do love pork ribs.  

Probably the thing I like best about pork ribs is the ability to have tons of leftovers that can be used for my favorite of all pork enchiladas that I cook usually the next night or two after the first night of our rib dinner. 

Foil is your best friend when cooking ribs because no one enjoys scrubbing baked-on grease off a pan.  I simply prep my foil with cooking spray and lay in a 9 x 13 inch Pyrex dish or roasting pan.  I then layer my ribs, seasoning as I go with Tony Chachere's More Spice or their Creole Seasoning and then add water to just up half of the ribs.  Next, I secure my foil on top by folding upwards with the bottom piece of foil to make an airtight packet for the meat to steam/cook in.  In my convection or regular oven, I turn the temperature to 400 degrees and cook about 1 and one-half hour or until the meat forks easily away from the bone and the meat has turned white.  You do not ever want to eat pork that is pink and not cooked well.  As I rule I allow the ribs to sit five minutes and then I place on a platter and cut in serving size chunks to serve.  Sometimes during the last thirty minutes, I will brush with BBQ sauce and uncover the meat for those last few minutes of cooking time.  Make sure you have used enough foil so that no water escapes and cooks under your packets.  The bake on the mess you will have is never any fun later.

This is a go-to meal when I have a large group of guest or family over.  I am always amazed that people have never had them.  We haven't found anyone who doesn't always love country-style ribs.

I usually prepare a large amount so that I can use the pork in a variety of ways like my enchiladas I describe earlier.  The Ranch Kitchen's King Ranch Enchilada's  are wonderful when you use leftover shredded pork instead of chicken.  A lot of the times I will also use the leftover rib meat in jambalaya or in open-faced BBQ sandwiches the next night.  Since these ribs do tend to be fatty, I always remove the fat and discard.

I am sure you can find other ways to use your leftover pork or for that matter beef rib meat.  If you have a recipe, I'd love to hear about it. 


Country Style Pork Ribs

4 - 8 Country Style Ribs (bone-in or out)
4 cups of water
Pam Cooking Spray
Tony Chachere's More Spice, Creole Seasoning or any quality BBQ Seasoning
Foil
Glass or metal roaster

Prepare pan by spraying with cooking spray.  Lay foil on the bottom of the pan making sure that foil comes out by at least 5 inches or more so that when you attach the 2nd layer or top piece or layer of foil they will fold together easily. 

Season meat and place in a single row with fat side up.  Add water to just up to half the pork ribs.  Cover with remaining foil, forming a packet by folding foil upwards.  Cook on 400 degrees Fahrenheit for 1 - 1/2 hour or until pork is cooked.  Be careful when unfolding the foil as the steam that escapes will burn your hands and arms. 

Allow meat to sit for at least five minutes to seal in juices.  Remove to a platter and cut in serving size pieces. 

You really can't get much simpler than this meal and the smell coming out of your kitchen will make everyone beg for dinner!  Enjoy!

I also have enclosed a link to the www.porkbeinspired.com site that will give you more ideas for great country style rib and pork recipes.  Give these country-style pork ribs a try this weekend.  You'll love them. 

http://www.porkbeinspired.com/RecipeDetail/1970/Carolina_Country_Style_Ribs.aspx#.UBvVzlbmFCk.blogger

Remember that no one said cooking had to be hard!

Alise - The Ranch Kitchen

Black-eyed Pea Salsa

In the south we are all about our black-eyed peas.  Anytime of the year is a good time to eat them cooked fresh, from out of the freezer, or out of the can.  Above is a recipe I threw together trying to mimic a good friends 'Black-eyed Pea Salsa'.  If you read my blog often, you know I am all about easy cooking recipes.  I work a full time job and run girls around the country...so what I fix usually takes minimal time and ingredients.  Hope you enjoy my rendition.

Black-eyed Pea Salsa

2 cans black-eyed peas with jalapenos, drained
1 bell pepper, chopped fine
1 sweet onion, chopped fine
1 16 ounce bottle of Kraft Zesty Italian Dressing
1 4 ounce jar of pimentos, drained
2 tablespoons granulated sugar or 2 packets of Splenda
Salt and pepper to taste

Drain black-eyed peas.  Add bell pepper, sweet onion (I love the 1015's onions), and pimentos.  Add bottle of Zesty Italian Dressing.  Stir well.  Add 2 tablespoons of sugar (less if you are watching your sugar and you can substitute Splenda).  Add salt and pepper to taste.  Place in a gallon size Ziploc bag a chill in the refrigerator for 2 to 23 hours.  Serve as a side with dinner or with tortilla chips.  This is always a favorite at New Year's eve or anytime.  This salsa gets better the longer it marinates in the refrigerator.

Stuffed Jalapeno and Chicken Poppers & Lazy Girl Stuffed Jalapeno and Chicken Poppers

Left overs can be a wonderful thing.  Years ago my new husband...my only husband, had the grand idea that I cook fresh each day.  After he saw the time in the kitchen it took me and the grocery bill, he quickly agreed with me that left overs can be a wonderful, if not a fantastic thing.  Since that first week or marriage I have 'repurposed' many nightly meals with the leftovers from the evening before. 

Stuffed Jalapeno Poppers is one such meal.  Simple, delicious, and a little time consuming, these appetizers were a great way to use up the multitude of peppers from our garden.  The hubby loved them as did the youngest daughter who both have iron stomachs and love anything spicy.

I made these poppers two ways.  One traditional and one is what call the lazy girls way due to being industrious and cleaning far too many jalapenos!  Both turned out great!   

Make sure that if you don't want a burning sensation in your eyes that you either wash your hands well after cleaning your jalapeno peppers or wear gloves.  The fumes can also be intense and hard on you as well from washing the jalapenos in the colander.  If you like your poppers hot, do not clean out the insides.



Stuffed Jalapeno and Chicken Popppers

20 - 30 jalapenos, cut in half and membranes

1 block cream cheese, cut in strips

1 chicken breaks cut in strips of 1/2 inch wide

1 package of bacon, sliced in thirds

Black pepper to taste

Prepare jalapeno peppers to be stuffed by slicing in half and cutting away membrane with seeds.  Wash in a colander and drain well.  Add to this 1/3 cream cheese slice to poppers, then chicken, wrapped by 1/3 a slice of bacon.  If you wrap the bacon tightly and lay open edges down you do not have to toothpick the poppers. Place in a greased 9 x 13 inch Pyrex dish.  Sprinkle with fresh cracked black pepper.

Cook on 350 in your oven until bacon is crispy.  Serve immediately. 


Lazy Girls Stuffed Jalapeno and Chicken Popppers

10 - 15 jalapenos, cut in half, membranes removed and cut in small pieces

1/3 block of cream cheese

1/2 chicken breast cut in cubes, (you can use dark chicken meat as well)

1/3 package of bacon, cut in small cubes and separated

Black pepper to taste

Lightly grease a small rectangular dish.  Prepare jalapenos by slicing in half, removing membranes and seeds and chopping in to small bits.  Layer jalapenos first in a small dish.  Top with cubed chicken breast.  Next add cream cheese, then bacon sprinkled on top.  Add two to three chopped jalapeno peppers as a finisher or garnish on top.  Cook on 350 degrees until bacon is crisp.  Serve hot. 

Cooks Note:  Use gloves to handle these peppers and wash hands thoroughly afterwards...don't touch your eyes...ouch!

 Alise - The Ranch Kitchen

Summer of 2012 & Jay W's Man Potatoes

This month I've been gone from home quite a lot lately!  For two weeks life evolved around cattle, hot weather, long drives, FFA, my girls, my husband, good food and friends and wonderful memories!  Now that all the laundry is done, my  home is back in order, wisdom teeth are out on the middle daughter, the youngest little one has done 4H Camp, and the oldest daughter is finishing up her time in Lubbock, I can get back to my blogging by telling you a little about my last month and sharing a fun, easy new recipe for Jay W's Man Potatoes (Jay - I renamed them!).

The last two weekends in June and the following weekend in July ending on the 8th, my family enjoyed our time with our Hereford family in both Belton, Texas and Grand Island, Nebraska showing cattle at the Texas Jr. State Show and the Junior National Hereford Expo, and brought up in to a bow with our attendance at the Texas FFA Convention in Corpus Christi.  Thank God for my Suburban and my gas card...and time off in  the summer.  I am thankful that my job allows me the time to be with my family and make these memories that mean so much to us. 

Both Hereford shows and the Texas FFA Convention were extremely successful for us this year and we are still smiling from the girls successes.  With each win, we realize first hand the work, time in the barn, and amount of 'family' it takes to get the job done.  It's a family affair that has helped instill an undeniable work ethic in our daughters and a sense of sportsmanship.  Because, we aren't always winners, and learning to lose gracefully happens more often than the winning does. 

Our Bethany won Grand Champion Bred and Owned Heifer at our Texas State Show and our Audrey won several first in class with her new younger heifers. Our newest show bull won Reserve Grand Champion Bull and we were all super proud of that accomplishment.  As always we enjoyed great food and got to reconnect with friends.  W4's Ranch once again cooked a chuck wagon style BBQ dinner for us all that is always a favorite of our family and both sets of lead advisor families the Chafin's and the Radde's and their great kids Logan and Ashley led a great 2012 State Show.  I don't know if they do weddings...but my oldest says one day she wants them to do hers! 




2012 Bred and Owned Champion Texas Hereford State Show

Following that five day show, we came home, regrouped and headed out to Grand Island, Nebraska.  It sounds rather exotic, but corn, maize, and soy beans surround this nice little town where the Nebraska State Fair Grounds are housed.  By far it was the cleanest, nicest, most well put together barns we have ever stayed eight days at.  The town was just as nice, and the Nebraska host committee was outstanding with their hospitality table's daily snacks!   With a great water park on the grounds and Hereford contest and shows days in the mix, Audrey had an especially grand time with her sweet friend Riggin, Devon, Savannah, McKenzie, Taylor and all the rowdy boys in our Texas association!  Thank God for the exhibition halls and 'Big Ass Fans' (they are honestly called that - huge airplane propeller styled fans scattered throughout the stock barns).   San Antonio, Tyler, and anyone town or state looking to build barns need to visit the Nebraska State Fair Grounds.  Truly every detail was thought out down to the wash racks that doubled as tornado shelters...I told the girls to hold on the wall bars if we had one come along.  :o)


This year I got the bright idea that we all would rent rv's and stay on the grounds.  Just let me say, although it was a great idea, the time it spent to pack to stock our rented camper was the worst part.  I forgot my pillow...forgot paper towels, and most of all missed my own motor home stocked with all my kitchen supplies and such.   Even though I tried my best to bring most things in large utility boxes and pack enough towels for a family of four for the week,living out of the limited closet space, with large luggage all over the floor, Scott walking in with his boots on nightly, and the girls mostly sleeping on the make out coach or table due to how uncomfortable the beds were, was exhausting.  The further north you get the later the sun sets, although we griped about this as we lay our heads down each  night, we pretty much collapsed after our extra long days with no problem.  I thank part of that to my new found love of whipped vodka and orange soft drinks...thanks to my ladies friends from Amarillo!  I am what you call an 'immature drinker'...it needs to taste like Kool-aide and one will do me. 


Most nights that week we cooked with our friends the West, the Venerables, and the Stephensons.  To say we ate well was an understatement!  The men had hauled all their cooking equipment, grills, fryers, and coolers in anticipation for cooking for a crowd each night.  Scott brought up catfish for a Texas fish fry that was a huge hit!  Jay West and Scott Venerable had precooked briskets and pork roast that we had one day for dinner that was a huge hit.  Jay makes a mean Jay West Special and some darn good beans, and the 'Man Potatoes' I'll share with you later in this post.  Jay cooks as much as I do and probably a little more.  He is a hand in the kitchen and for sure at the cow shows.  Jay, Scott V., and my Scott formed a new alliance called Scott.net....a little too much Miller Light with a  Jay West Special or two helped these men get a little creative....hat's were made later in the week to publicize this new venture by Curtis Curry and Scott.net is almost born....almost being used liberally...

My favorite meal of the week was the beef cured and cooked by Scott Venerable.  It was cooked Brazilian Churrasco 'flame grilled' soaked in rock salt and was over the top fantastic!  Along with Bratwurst, grilled pork chops, and the crazy assortment of appetizers and side dishes all the West, Venerable, Curry and other women added to each night's meal, we all were completely stuffed and enjoyed eating with new and old friends each night. We all enjoyed the AMAZING fireworks on July 4th that happened to be from the horse track adjacent to our rv lot....thank God the wind pulled the smoke after the finale away from us.  Grand Island puts on one fantastic show! I was so glad my dear friend Paula Acheson (Paula's Fruit Cups) of Kansas was able to attend with her husband.  Our friendship was made a long time ago over the back of the cattle ties.

So glad Paula and her husband, and Sherry and friend could join us!

Being with our friends like this, eating, watching fireworks, and just doing what we love is a tradition I hope we continue each summer! I am thankful to the men and women who helped out this year and especially for their work in preparing each nights massive meals.

To say thank you to everyone is not enough to all the moms and dads who helped also serve each days lunch.  Each day our mid-day meals were graciously provided by funds from our Texas Hereford/Polled Hereford Associations from both the auxiliary, junior and men's funds.  Moms and dads chipped in to cook hot lunches, make Sam's runs, pick up an occasional pizza, and help me cook my 'Chicken Spaghetti for a Crowd' one day.  Cooking for 140 people each day takes an enormous amount of planning as I know from past experience.  Karen Smith and Susan Chachere did a fantastic job and all our families were well taken care of each day due to their efforts.  Many thanks ladies!


Texas truly dominated team competitions this year with wins in the big Hereford Quiz Bowl, Team Fitting, Showmanship, and Scholarships.  Our Bethany received the 'Golden Bull' Scholarship/Award at the Expo and we now can have it join our oldest daughter's Ilissa's on the game room mantel.  To us it's the highest honor you can receive in our association, proving that your child put both time and effort toward their junior associations and the Hereford breed.  We really appreciate Bethany's being honored and receiving this award.  We are so very proud that both our daughters have received this scholarship!




Bethany really enjoys showing her bull NH Cherokee...it's not her favorite thing! 

The judge congratulating Audrey on her Bred and Owned Division Champion.  He asked if she minded being named that...she told him that she didn't!

Audrey showing NH Miss Daisy

Cattle wise, our week was a huge success both in and out of the show ring with Audrey and Bethany receiving a first, second and third in classes with their heifers and Audrey a division championship in the owned show allowing us to be a part of the Grand Champion Drive.  At a junior nationals in any breed this is a real accomplishment and the highest win our ranch or family has ever received.  I took a ton of pictures, because as Scott said this kind of win might not come around again or for a long, long time!  Many thanks to the staff of the American Hereford Association, the American Hereford Women, NJHA Directors, Amy Cowan, Angie Denton and especially Diane Johnson for manning the Hereford Club so well.  This new idea was a huge hit with breeders, parents, and guest as a way to both watch the show, have good appetizers, spirits, and catch up with friends!  We are all in hopes this tradition sticks and is at every Junior National to come!  Diane has a killer sweet smores dip I hope to share with you once she gets off her whirlwind tour of Canada! 




Bethany and Audrey with this year's National Hereford Queen Amanda Bacon.  Bethany wanted to help with the National Queen's Tea that she started last year. 

If you look closely her dad is in the background watching her show in his signature straw hat. 
He is her biggest show fan!

Once we arrived home, we didn't have much time to recuperate due to the Texas FFA Convention!  Bethany in anticipation of receiving her American Degree in the fall in Indianapolis, had placed on the area level to compete at state with her Star American Degree in Entrepreneurship and Production with her Hereford cattle herd. This past year she had won at state in her Production Proficiency with her herd and we had our fingers crossed that she could once again advance.  Bethany has always done well with her record books that detail her Hereford herd numbers, health, and maintenance.  She has had to go through a battery of interviews and computer record book keeping in order to win at each level.  Bethany also got to present her good friend Alyssa on stage for her retiring Texas state FFA speech.  She and her roommate Molly did an outstanding job!

Our oldest daughter Ilissa was at the convention as well serving her second year as coordinator for the Ford Leadership Scholars program with Texas FFA.  The last two years along with her good friends and past Texas state officers Trent McKnight (2011) and Tyler Koch (2012) she has planned a week long leadership, service, and mentor program with the ten Texas FFA members selected.  With the generous sponsorship from Ford dealers in Texas, and the assistance from CEO's and industry heads in major cities across Texas these students receive a once in a lifetime opportunity to build relationships and give back.  It was great to have all my girls in attendance, but we missed Scott.  Work called after being gone so much, however at each chance he told me where to eat, that I must go fishing, and how much he wished he could be with us.  Bethany's best friend Brittany ended up with the Stat American Award this year.  She is a great friend to our Bethany and we were happy for her.  She has been our middle girls confidant for years and she hers.  Friendships like they have are few and far between.  Whoever won was a going to be a blessing...we just knew it would come down to the two of them. 

Brittany and Bethany on stage for their award.

Molly and Bethany introducing Alyssa on stage for her retiring Texas FFA Officer speech.

Finally we arrived home...I was thankful for the laundry being done and just getting to sleep in my own bed after a half month of being away!  I've sprinkled some pictures throughout this post to give you a feeling of my month.  It's been fun, it's been real as they say...but so glad to be home and back to my preparation for the new school year.  We have a busy time ahead with Audrey on my campus, her two sweet pigs in the barn (Chubby Cakes and Sugar Plum), chickens in for the county show in thirty days, continuing to work our cattle, Bethany back at A&M, Ilissa off to Washington, DC to intern for House Ag Committee and gearing up for SEC Texas A&M tailgating!  And for me, something new that I have done for myself for a change...that surprise will come later!  Fall is hopefully going to be a great time!  I thank God for his many blessings.

Please as your read this blog realize that it is my personal blog I chose to share with my readers.  I do not attempt to be anything else or be boastful.  I am relating our life and experiences as a way for my girls to remember 'our memories', along with a recipe or two in the mix. 

- Alise

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Now to the recipe of the day! 

As I told you Jay can cook...and several of his recipes will be shared on this blog the next few weeks.  Below are his potatoes he says that all the men love when he cooks for his companies promotion/customer appreciation cook-outs.  They are easy...filling and just darn good.  He is used to doing them on the grill or smoker, but since it was 107 degrees in the daytime in Nebraska, we opted for my large electric roaster and they did beautifully.

Jay West's Man Potatoes

5 lbs. potatoes, skins on or off, and sliced in 1/3 rounds

2 cans cream of celery soup

3  jars Cheese Whiz, large

1 -16 ounce container of sour cream

2 links of smoked German sausage, diced (optional)

2 cups grated cheddar cheese

salt and pepper to taste

Slice potatoes in rounds and add to greased dish or pan.  If you are using an electric roaster make sure you grease it well.  Layer potatoes, sour cream mixture and sausage.  Top off with potatoes.  The last five minutes of cooking add grated cheese to the top of the potatoes.  Bake on 350 for one hour or around one and one half hour in the roaster. 

Thanks Jay and Stephanie for the great recipe! 

Our yearly Jr. National Hereford Expo picture.

All three girls together at the Texas FFA Convention backstage.

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