Beef Satay Recipe a Spicy Appetizer

Found this quick and easy recipe for beef satay at the "Joy of Kosher with Jamie Geller". Just added my own special ingredient. Give it a try.

Ingredients:

• Cooking spray

• 1 pound boneless rib-eye steak, cut into 32 (¼-inch) slices

• 1 teaspoon Kosher salt

• Freshly ground black pepper

• ½ cup O'Meagher's Farms Hot Hot Horseradish Mustard

Preparation:

1. Pre-heat broiler to high. Lightly spray 2 rimmed baking sheets.
2. Carefully thread beef slices on 5-inch long skewers in a wavy up and down pattern so the skewer sticks through the meat several times. Place on the prepared baking sheets and repeat with remaining beef and skewers. Season with salt and pepper to taste.
3. Broil on high for 5 to 8 minutes, or until cooked through.
4. Serve satay with  O'Meagher Farms Horseradish Mustard dipping sauce.

Yield: 32 skewers, 8 servings

Pick up some horseradish mustard at http://www.omeagherfarms.com/shop/all-natural-hot-hot-horseradish-mustard/

Chicken Kabobs a Summertime Favorite

One of my favorite summer barbecue food items is chicken kabobs. I came across this recipe on "Life Tastes Good" and slightly altered it with one of my favorite ingredients. It's quick and easy to prepare. Give it a try.

Ingredients

• O’Meagher Farms Spicy Asian Honey Marinade
• salt and pepper to taste
• 2 pounds of skinless, boneless chicken breast cut into 1 inch cubes
• 1 tablespoon freshly minced garlic
• 2-3 yellow onions, cut into, approximately, 2 inch pieces
• 1 red bell pepper, cut into, approximately, 2 inch pieces
• 1 (16 ounce) container fresh white mushrooms, whole, cleaned
• 1 pineapple, cored and cut into cubes
• freshly chopped parsley for garnish
• Skewers

Instructions

1. Season the chicken cubes with salt and pepper and place in the O’Meagher Farms Spicy Asian Honey Marinade with 1 tablespoon minced garlic, onions, red peppers, and whole mushrooms. Cover and refrigerate overnight. Remember if you are using wooden skewers to soak them in water overnight as well.
2. When ready to cook, oil the grill grates and preheat the grill to mid-high heat.
3. While the grill is heating, drain the marinade from the chicken and vegetables. Discard marinade. Assemble the kabobs by skewering chicken, pineapple, mushroom, red pepper, onion, and another piece of chicken (if you have room for it) onto each skewer until you've used up all the ingredients.
4. Carefully spray the grill grate with cooking spray and place the skewers on the grill. Close the lid and allow them to cook for 4 to 5 minutes without moving them. After 5 minutes, carefully turn each skewer over (I use tongs to do this). Close the lid and cook another 4 to 5 minutes, brushing with the reserved marinade for that last minute. Cook until the chicken juices run clear and the chicken is no longer pink inside. If the skewers stick to the grate that could mean the heat is too low or they just need a little more time to cook. When they are ready to turn, they should release with little sticking. Serve and enjoy!

Yield: 4-6 Servings
Prep Time: 15 mins.

Cook time: 10 mins.

You can get O'Meagher Farms' Spicy Asian Honey Marinade here: http://www.omeagherfarms.com/shop/all-natural-spicy-asian-honey-marinade/

Balsamic Herb Chicken a Tasty Picnic Addition

Looking for a tasty chicken dish to add to your picnic or BBQ spread this summer? Try this quick and easy recipe for Balsamic Herb Chicken. Enjoy!

Balsamic Herb Chicken

Ingredients:

-1 1/2 Cups O’Meagher Farms Balsamic Herb Vinaigrette

-4 medium cloves garlic, finely chopped

-1 tablespoon finely chopped fresh rosemary

-8 organic chicken thighs, skin on (about 2 1/4 pounds)

-Course salt and freshly ground pepper

Directions:

1. Preheat oven to 450 degrees. Combine vinegar and garlic in a small, wide saucepan over medium-high heat. Bring to a boil. Continue to boil until thick, syrupy, and reduced to 1/3 cup, about 8 minutes. Stir in rosemary.
2. Meanwhile, heat a large, heavy skillet with an oven-proof handle over medium-high heat. Season chicken with salt and pepper. Place chicken in skillet skin side down, and sear until brown, 3 to 5 minutes. Remove chicken to a platter, and pour off excess fat. Return chicken to pan, skin side up.
3. Transfer pan to oven, and roast until an instant-read thermometer inserted in the thickest part registers 180 degrees. 10 to 15 minutes. Remove from oven. Turn on broiler. Brush chicken with reduced balsamic mixture. Place chicken in broiler until glaze is bubbly, 1 to 3 minutes. Serve. 

You can purchase  O'Meagher Farms Balsamic Herb Vinaigrette right here http://www.omeagherfarms.com/shop/all-natural-balsamic-herb-vinaigrette/

All-Natural Foods for Improving Your Health: Corned Beef and Cabbage, a St. Patrick's Day Favor...

All-Natural Foods for Improving Your Health: Corned Beef and Cabbage, a St. Patrick's Day Favor...: As the Irish, and others, celebrate St Patrick’s Day today you might be interested to learn that a dish most often associated with this ...

Corned Beef and Cabbage, a St. Patrick's Day Favorite born in the U.S.A.

As the Irish, and others, celebrate St Patrick’s Day today you might be interested to learn that a dish most often associated with this day, corned beef and cabbage, is not an authentic Irish dish. Like many aspects of St. Patrick’s Day, the dish only came about after Irish-Americans transformed and reinterpreted a tradition imported from the Emerald Isle.

The first St. Patrick’s Day parade took place not in Dublin but in New York City, in 1762. Over the next century, Irish immigration to the United States exploded. The new wave of immigrants brought their own food traditions, including soda bread and Irish stew. Pork was the preferred meat, since it was cheap in Ireland and ubiquitous on the dinner table. The favored cut was Irish bacon, a lean, smoked pork loin similar to Canadian bacon. But in the United States, pork was prohibitively expensive for most newly arrived Irish families, so, instead they began cooking beef—the staple meat in the American diet.

So how did pork and potatoes become corned beef and cabbage? Irish immigrants to America lived alongside other “undesirable” European ethnic groups that often faced discrimination in their new home, including Jews and Italians. Members of the Irish working class in New York City frequented Jewish delis and lunch carts, and it was there that they first tasted corned beef. Cured and cooked much like Irish bacon, it was seen as a tasty and cheaper alternative to pork. And while potatoes were certainly available in the United States, cabbage offered a more cost-effective alternative to cash-strapped Irish families. Cooked in the same pot, the spiced, salty beef flavored the plain cabbage, creating a simple, hearty dish that couldn’t be easier to prepare.

After taking off among New York City’s Irish community, corned beef and cabbage found fans across the country. It was the perfect dish for everyone from harried housewives to busy cooks on trains and in cafeterias—cheap, easy to cook and hard to overcook. It was even served alongside mock turtle coup at President Lincoln’s inauguration dinner in 1862.

Far from being as Irish as a shamrock field, this St. Patrick’s Day classic is as American as apple pie.

All-Natural Foods for Improving Your Health: Mustard, Adding Zest to Food Since Time of Romans

All-Natural Foods for Improving Your Health: Mustard, Adding Zest to Food Since Time of Romans: Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, or cracked, or bruised mustard seeds are mixed with wat...

Mustard, Adding Zest to Food Since Time of Romans

Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, or cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes with other flavorings and spices. Commonly paired with meats and cheeses, mustard is a popular addition to sandwiches, salads, steaks, hamburgers and, of course, hot dogs or bratwursts.

The Romans were more than likely the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice (“must”) with ground mustard seeds (sinapis) to make “burning must” or mustum ardens – hence “must ard”. The first appearance of mustard makers on the royal registers in Paris dates back to 1292 in Dijon, France. In 1777, one of the most famous mustard makers, Grey-Poupon, was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine, and Auguste Poupon, his financial backer.

The use of of mustard as a hot dog condiment was first said  to be in the U.S. at the 1904 St. Louis World’s Fair, when the bright-yellow French’s mustard was introduced by the R.T. French Company.

The word “mustard” derives from the Anglo-Norman mustarde and Old French mostarde. The first element is ultimately from Latin mustum (“must”, young wine), the second element comes from Latin ardes (hot, flaming). It is first attested in English in the late 13^th century.

If you’re looking for some mustards to add some zest to your favorite sandwich or meal visit O’Meagher Farms.