“Grill More Than Meat!”
That’s right folks, grill your salad, your veggies, your flatbread, go ahead and grill your meat, and then grill your dessert! Here is a dynamite menu that is done completely on the grill.
The grill is fired up, so why not use it to its full potential?
This month’s Prime News has the burger recipe included. Look for other recipes from this menu, and more summer menus, in coming issues.
Grilled Caesar Salad
Grilled Fresh Anchovy, Shaved Parmesan
*
Sterling® Silver “Steak” Burgers
(see recipe)
*
All American Grilled Potato Salad
Nueske’s Bacon, Smoked Cheddar
*
Grilled Parker County Peaches
Passion Fruit Syrup, Crème Fraîche
Enjoy!
The Culotte Provides Lots of Great Summer Grilling Choices
The sirloin is extremely popular for providing a tender and high-value beef. It comes from the less active muscles of the back and short loin to the rump and leg muscles that get a bit more exercise.
Culotte steaks are cut from the tri-tip end of the bottom sirloin, and a great for marinating and grilling – still providing the full flavor of some of the more expensive cuts of beef.
Winn Meat Company offers fatcap off of culottes from our Sterling Silver® Premium Beef lineup, fabulous for adding a special grilled something at a great value for your menu.
From Bruce Aidell’s The Complete Meat Cookbook:
The Culotte Steak
Where it comes from: The 1-to-1 1/4 inch thick steak is cut across the grain from the boneless bottom portion of the sirloin. Before the advent of boxed beef, the tri-tip was attached to bone-in sirloin steaks. This small steak is wonderful when grilled and takes well to marinating. It is loaded with flavor, with virtually no waste. It is also sold separately as a small triangular roast.
Why we like it: Culotte steak’s beefy flavor is enhanced by dry rubs and marinades.
Taste of the Nation 2007:
Winn Meat Company’s Jamie Samford was among North Texas’ celebrity chefs who prepared signature recipes to help raise funds for Share Our Strength and to battle childhood hunger at this year’s Taste of the Nation. |
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Chef Jamie Samford’s
Crab Salad from
Taste of the Nation |
Chef Jamie prepared a show-stopping Crab Salad with Andy’s Orchard Cherries, Micro Opal Basil, Cherry Reduction and Honey Crème Fraiche.
WMC Dallas sales leader Jose Vargas
and Chef Jamie Samford
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 The Planning ZoneNational Dairy, Turkey Lovers, Fresh Fruit and Vegetable, Iced Tea and Fight the Filthy Fly Month Read More
Chef Jamie Samford Helps Operation Frontline On June 15, Jamie Samford will help lead the Operation Frontline Team in helping North Texas hunger relief agencies better understand the cultural diversity and specific diets and health needs of the communities they serve.Read More
Jamie Samford Featured Chef for America's Second Harvest America’s Second Harvest will be hosting a special series of events to raise money for hunger relief. Chef Jamie Samford will host a cooking class on Saturday, June 16 at 3 p.m. at Sur La Table’s Dallas location at 4527 Travis.Read More
TRA EXPO 2007
June 24 - 26
Winn Meat Company will WOW you!
Winn Meat Company is taking an even more active role in Texas Restaurant Association programs this year as a high-profile exhibitor and sponsor of the North and South Idea Stages at TRA Expo 2007 in Dallas, June 24 – 26.
Come by and see Walter Wilkerson, Todd Winn, Gary Grady, Jamie Samford and the whole culinary and customer team from Winn Meat Company to sample our outstanding product line.
See you in Dallas for a great Expo!
WMC Star Employee:
David Hill
 Read More |
