New ways to enjoy an old favorite

Eating beef even for Catholics is perfectly fine during Lent, though the fasting on Friday has caused it to become a taboo food subject during the 40 days leading to Easter. New recipes may be the spark to enjoy this all-time favorite protein as the season of sacrifice continues to point to seafood. This week beef goes international.

With Mardi Gras over and the first Courir de Mardi Gras for the Loreauville parade, it’s back to business as usual for Coy and Jerome Fitch. They are the brothers raising the family herd of Charolais cattle their sister started with one calf raised as part of her years with 4-H.

During the interview with Coy Fitch about raising cattle and the Iberia Cattleman’s Association parade, the subject of preparing beef came up and Fitch offered today’s recipes from the National Cattleman’s Beef Association. When asked about the controversy over grain-fed beef and grass-fed beef, he laughed at the question and said it is a matter of preference.

To some beef eaters, the grass-fed beef is not as tender but the tenderness is a direct result of the marbling that comes from the fat throughout the beef, he said. There is only one main difference between the Charolais cattle and the well-known Black Angus steaks popular in stores and restaurants.

“I wish my breed had the same marketing program as the Angus Beef people,” Fitch said. “They are really the same product.”

Black Angus is known for the marbling of its meat, which Fitch admits is slightly better than the Charolais. But basically, it’s all the same, he said. The Black Angus marketing groups have just gotten the word out to buyers.

Quelling the Myths

It’s one man’s opinion but the explanation makes a lot of sense when understanding the scares often associated with the beef industry.

“One thing I want to touch on is the fact that over the years through the media, cattleman have gotten a bad rap because of the e.coli issue,” Fitch said. “Producers have very little to do with that. It doesn’t happen on the farm.”

Fitch said when the cattle leaves the farm, the way the meat is processed and handled can cause the occasional problem. Consumers need not be afraid. E.coli only happens on the outside of the steak, not the inside. That’s why you can eat a steak medium or medium rare.

Talk about hamburger and it’s another matter, he said.

“You’ve reconstituted the meat. You want to cook that through and through. Not many consumers know that. I’ve never heard of a person eating steak and getting e.coli. Hamburger, yes,” Fitch said.

Some restaurants offer hamburgers cooked to order but Fitch said it is those places that usually report a contaminated product.

The cooking process for ground beef when under-cooked doesn’t eliminate the bacteria that can be mixed throughout the processed beef. The safe bet is to eat hamburger well done or at minimum medium-well. As for steaks, seared on both sides preserves the true taste of the beef on the inside where there has been no exposure to bacteria, Fitch said.

Voorhies Hits A Home Run

Speaking of rare or medium-rare, Walter Voorhies may be a machinist by day, but his nighttime fare at the Iberia Performing Arts League’s “Broadway, Bites and Bubblies” sure made a hit. Fortunately for those arriving late, the plate still contained a few of the slices of the most tender beef tenderloin this writer ever put in her mouth enhanced by a delicious drizzle of sauce made by the Uncle himself.

Too bad for the ones fasting beef at last Friday night’s gala event. The medium-rare sliced beef was extremely tender and quite tasty. Though the recipe is not to be disclosed, perhaps it could be purchased when needing something to entertain at home or for a special event.

Good Timing

Last year the National Cattleman’s Beef Association executive chef Dave Zino predicted food trends in the coming year based on an overflowing inbox of emails. He may not have known about things that were happening on Avery Island, but timing this spring proves him right.

“Speaking of hot, it seems that Americans have a love affair with spicy foods,” said Zino. “Sriracha, a Vietnamese hot sauce that was once seen only in the hippest Asian restaurants, is now seen sitting next to ketchup and mustard on the tables of many mainstream restaurants.”

One of the newest flavors of the Tabasco brand is its Sriracha sauce. Aged in the traditional oak barrels of Avery Island, advertising recently launched said, “Hail to the Heat.” Preservative free, thick and rich with a garlic flavor, the taste is what spicy, sweet and savory blends at Tabasco are all about.

Today’s Asian beef and rice recipe from the cattleman’s cookbook may rival the ones at the Tabasco website. If you are a spice lover, let us know how they compare.

Luck of the Irish

Let’s not forget the coming of the Irish parade led by New Iberia Marching Men from 6 p.m. to 8 p.m. Friday down Main Street ending at Mulligan’s Irish Pub.

A number of things are readily associated with Irish culture, especially in proximity to St. Patrick’s Day. A particular shade of green, referred to as “Kelly green,” corned beef, potatoes, parades — even enjoying a pint at the pub.

What is Corned Beef?

At least once a year people gather to enjoy a dish that is widely associated with Irish culture. Corned beef is a meat that is customarily served alongside potatoes and cabbage. Many people understand the “beef”part of the corned beef name, but do not understand the “corned” part.

Corning refers to pickling meat in brine. Brines, which are composed of salt water, were often used to preserve meats when refrigeration was not available.

According to the Department of Agriculture, the word “corn” comes from Anglo-Saxon times when meat was dry-cured in coarse “corns” of salt. Pellets of salt were rubbed into the meat to preserve it.

Corned beef brines today contain more than just salt. They may have different spices and flavorings to add to the taste of the meat.

If it’s not too late due to a sellout, the Congregation Gates of Prayer Sisterhood is holding its annual Corned Beef Lunch from 11 a.m. to 1 p.m. today at the Temple at the corner of Weeks and Charles Streets. Quarter-pound corned beef on rye bread, coleslaw, chips and kosher pickle is $7. Tickets available from any sisterhood member. Sweets and drinks available for $1. Call 364-8618 for tickets.

Across the Cultures

Soda bread has become synonymous with Irish culture. Enjoyed plain or with some Irish butter, it’s a common component of meals throughout the year, and most especially on St. Patrick’s Day.

In honor of St. Patrick and other Christian celebrations, soda bread is traditionally made with a cross shape cut into the top of the dough. Legend has it that people did it to “let the devil out” while it’s baking for good luck, and others say that this last step made it easy to divide the bread into pieces.

True Irish soda bread continues today to be an international favorite. While it is enjoyed across Ireland, it’s also widely enjoyed wherever Irish immigrants have established roots and elsewhere. Most of the ingredients necessary to prepare Irish soda bread can already be found in many homes. Flour, sugar, salt, baking soda, butter, currants or raisins, an egg and buttermilk makes for good eating anytime.

While the Irish adapted the science behind baking soda and have come to be associated with soda bread’s origins, the earliest reference to soda ash being used in baking bread is actually credited to the American Indians. However, it is the Irish who have made soda bread their own.