Intern Update: Favorite Beef Recipes

Hey there!

Abbey and Taylor again. We are officially in the month of June and less than a month out from Junior Nationals.  We’re so excited to be there and get to meet all of you. Entering entries to the computer and contacting members for exhibitor packet information makes us feel like we almost know you a bit. (Does that sound creepy? It might be.)

Today instead of giving you an update on our lives as interns (because really the only update is that we are working hard to have everything ready for Junior Nationals), we are going to share our favorite beef recipes. We were inspired to write this post after finding some AJSA aprons in a very cold storage room that Abbey dubbed as the ‘meat locker’.

Abbey’s recipe ­– There is this amazing little taco truck a couple towns over from where I went to high school in Colorado called Lucy’s Tacos. After trying many different items on their menu with at least 50 different options, I discovered their Carne Asada Fries.  When I moved 10 hours away to Oklahoma for college I had to find a way to keep these fries in my life, so I developed my own recipe.

AbCarne-asada-friesbey’s Carne Asada Fries

Prep time- 45 min. to an hour. (Most of this is down time letting the fries soak)

Cook Time-45 min. to an hour.

Total time- 1.5 to 2 hours.

Serving size – 4 people

Ingredients – Fries

  • 4 large russet potatoes
  • 2-3 tablespoon olive oil, or preferred cooking oil
  • Salt and pepper to taste (most days I like to add in a little garlic salt)

Ingredients – Toppings

  • Half pound to a pound of steak – depends on how much meat you want. I prefer a nice marble tri-tip steak for some extra flavor, but you can also use skirt steak of steak you want.
  • Weber Steak and Chop seasoning to taste
  • Shredded cheese – I like a three cheese Mexican blend, but from here on out the ingredients are all personal preference
  • Sour Cream
  • Avocado or guacamole
  • Salsa
  • Shredded lettuce

Instructions

  1. Cut the potatoes into sticks, about a quarter inch to half inch thick depending on how you like your fries. Then place the fries into a bowl of ice water and soak for 30 min. to an hour. This will help the fries to be nice and crunchy.
  2. Preheat oven to 425F
  3. After the fries have soaked, rinse and dry them thoroughly. Use 1 tablespoon of the oil to coat a baking sheet then toss the fries in the rest and season to taste. Spread the fries even over the baking sheet and cook at 425F for 45 min to an hour until nice and golden. Turn the fries about halfway through.
  4. After the fries are in the oven cut the steak into half inch cubes and coat the cubes in the Weber’s seasoning and let sit at room temperature until ready to cook.
  5. When the fries have about 15 min. left cook the meat in a skillet on medium0high heat. I like to use a well-seasoned cast-iron skillet or a griddle for a nice sear but any skillet will work. If needed add a little bit of olive oil to keep the meat from sticking and burning.
  6. When the fries are nice and golden turn the oven off and remove them. I like to layer on some cheese and place the fries back in the still warm oven to melt the cheese.
  7. Plate the fries and add toping as desired.
  8. Enjoy!

Unfortunately I don’t have a picture of my Carne Asada fries, but I have provided one I found from www.carlsbadcraving.com that is similar to what I based my recipe off.

stuffed peppers

Taylor’s Recipe:

As we all know, nothing beats Grandma’s cooking and I am pretty much certain my granny is the best cook of all! Growing up just a hop, skip, and a jump away from her house, I spent many days learning all the tricks to making the perfect dish. Moving 1,300 miles provided me with the chance to practice all that she taught me. Although, I will never be the cook she is, I think I have done a good job of perfecting a few recipes.  One of my all-time favorites to make is stuff bell peppers. Especially if they are fresh peppers straight out of Papa’s garden! With little preparation time, this is the perfect meal to toss in the oven on a busy night.

Prep time: 15-20 minutes

Cook time: 30-45 minutes

Total time:  45-65 minutes

Serving size: 6-8 peppers

Ingredients:

  • 6-8 bell peppers
  • 1 box New Orleans dirty rice
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • Salt & Pepper to taste
  • 1 can of tomato sauce (8 oz.)
  • Shredded Mozzarella cheese

 

Directions:

  1. Preheat oven to 350 degrees F.
  2. Brown the ground beef in a large frying pan and add in the chopped onion, cooking until the vegetable is softened.
  3. Next, add salt and pepper to taste, and then add the can of tomato sauce.
  4. Stir in cooked rice and cook for another 5 minutes or until the rice is warm. (Meanwhile, cut the tops of the peppers off and spoon out the rubs and seeds. Rinse.)
  5. Lightly, sprinkle the inside of the pepper with salt and fill the peppers with the hot meat and rice mixture.
  6. In the bottom of a 3 quart baking dish, put a ¼ cup of water (so you can steam the peppers while they are cooking).
  7. Place peppers in baking dish and top with shredded cheese.
  8. Bake for 30-45 minutes at 350 degrees until the peppers are tender and the cheese is brown.
  9. Serve hot & enjoy!

apronsHope you have been practicing your beef cook-off recipes! It will be time to show those cooking skills off before you know it!

Shorthorn love,

Abbey & Taylor

SPONSORSHIP Opportunities Available At The NJSS, July 2-7

SPONSORSHIP MARKETING OPPORTUNITIES

2016 National Junior Shorthorn Show & Youth Conference, July 2-7, St. Paul, MN

njss_2016_logo 2Each summer, over 400 members of the American Junior Shorthorn Association make their annual trip to the National Junior Shorthorn Show and Youth Conference. Youth are able to showcase their talents during the week’s events through educational contests, cattle shows, scholarships, and many fun activities to build friendships with other young Shorthorn enthusiasts!

Sponsorship Marketing Opportunities Include:

Title Sponsor: $10,000

  • Arena Sponsorship:
    • An extra large, dominant banner advertisement in show arena
    • Your signage will be featured prominently on the arena announcer’s stand and an additional banner in the show arena
    • Additional banner at high traffic location
  • Logo placement on Exhibitor T-Shirt
  • Trade Show Booth space in show arena
  • Every Champion will be pictured with your company’s logo
  • NEW! 1 Year Contract Digital Advertising on the New ASA Website
  • Jumbotron Advertising throughout the Week
  • Sponsor One Contest
  • Full Page Color Ad in Exhibitor Book
  • Access to Show Ring for Photography/Video
  • Engagement opportunity
    • Opportunity for your company to make a presentation or demonstrate product use to junior exhibitors
  • Recognition as Title Sponsor in Press Releases

Contest Sponsor: $500

Contest will be named after the company/person sponsoring.

  • Examples: Stock Show University Team Fitting Contest; Sure Champ Showmanship Contest
  • Anywhere contest is listed sponsors name will appear
  • Anytime contest is announced it will be announced with sponsors name in show arena

Arena Sponsorship-$2,500

  • Banner with your logo in Arena
  • Jumbotron Advertisement
  • Half-Price Trade Show Booth Space
  • Exhibitor Book Listing (Full Page Ad)

Aisle Sponsorship-$1,000

  • Banner with your logo on Aisle
  • Jumbotron Sponsor Name Listing
  • Half-Price Trade Show Booth Space
  • Exhibitor Book Listing (1/4 Page Ad)

Champion Sponsorship
Supreme Champion Sponsor-$750
Champion Sponsor-$500

  • Sponsor can be in animal’s Championship photo
  • Sponsor will be recognized during the show

Legacy Sponsor- $100

  • Your donation sponsors one junior’s participation in all activities at the Junior National and Youth Conference
  • Sponsor will receive communication from junior sponsored

Click here to download and complete the sponsorship registration form.

Click here to download the full 2016 SPONSORSHIP MARKETING OPPORTUNITIES packet.

For Additional Information, Contact:
Gwen Crawford • 816 -599-7777 • gwen@shorthorn.org 

2016 Junior National

The 2016 NJSS will be held July 2-7 in St. Paul, Minnesota.

Find all of the new and updated information about the 2016 Junior National Shorthorn Show here!

The Edge Goes Digital

The Edge Newsletter, your reliable guide to all things NJSS, is now available in electronic format only. Read it on the AJSA or ASA website, find a link on our ASA Facebook page OR download and print it out at home.  Just don’t wait for your mail carrier to deliver it, because it’s ONLINE ONLY in 2016! Click here to read the Edge 2016 Newsletter.

Shorthorns on the Move

Hello Shorthorn World! My name is Megan Brehm, the Director of Communications and Marketing at the American Shorthorn Association. Since taking my position in February, I have been busy working to update promotional materials, social media, coordinating press releases, and more. The American Shorthorn Association and the beef industry are abuzz with energy and activity.

It is one of my goals to increase the presence of the American Shorthorn Association through social media and other agricultural publications. The more people see information about Shorthorns the better! I will continue to make regular blog posts to Shorthorn: Right Now. The blog will be an informal way to share happenings at the association, events within the beef industry, and the occasional post just for fun!

For my first post, I would like to take the opportunity to take time to share some information about myself. I grew up in Southeast Nebraska near Talmage on my family’s farm. Growing up on the farm I was extremely active with our cattle herd of mostly Shorthorn composite cows. Since my early days preparing my 4-H steers and heifers, I have continually built more and more of a passion for Shorthorns. I am thankful for those early experiences and how they have shaped me to this day.

Several Shorthorns grab a bite of new green grass on an early April day in Nebraska
Several Shorthorns grab a bite of new green grass on an early April day in Nebraska.

I live near Syracuse, Nebraska with my husband Randy and four year old daughter Lauren. Our farm consists of raising corn and soybean crops, hay, and cattle. Our cattle herd consists of Randy’s Polled Herefords and my Shorthorns. We’ve compromised on red and white cattle-they are just marked a bit differently. Lauren is our number one helper. She is anxiously awaiting her chance to enter the show ring. Mom of course hopes that it is with a Shorthorn at side.

My family: Megan, Randy, and Lauren
My family: Megan, Randy, and Lauren

I believe that it is an awesome time to be in the cattle industry. Shorthorns continue to experience increased demand as more cattlemen are realizing their value. Shorthorn cattle have many attributes that can add value to any producer’s program. As the ShorthornPlus program continues to gain momentum, it is my hope that commercial demand for Shorthorn cattle will increase exponentially in years to come. The American Shorthorn Association is driven to make this a reality. I couldn’t be happier to be a part of it!