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Tuesday’s Taste Tempters 7.3.12

Tuesday’s Taste Tempters 7.3.12

Posted: Tuesday, July 3, 2012 8:00 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at
Gov. Bill Haslam has proclaimed July as Beef Month in Tennessee. To celebrate, Valerie Bass, Tennessee Beef Council executive director, has submitted the following recipes.

Star-Spangled Cheeseburgers
2 pounds ground beef (If using 95 percent lean ground beef, add 1⁄2 cup soft bread crumbs and 2 egg whites to ground beef. Continue as directed in step 2.)
1⁄4 cup regular or reduced-fat mayonnaise
1⁄4 cup honey mustard
8 slices American cheese
8 hamburger buns, split
Romaine lettuce
tomato slices

Combine mayonnaise and mustard. Cut star shapes from cheese with cookie cutter.
Lightly shape ground beef into eight 1⁄2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees, turning occasionally. Season with salt and pepper after turning. About 1 minute before burgers are done, top with cheese stars.
*Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
Serve in buns with sauce, lettuce and tomato.

Beef Kabobs with Grilled Pineapple Salsa
1-1⁄2 pounds beef shoulder center (Ranch) steaks, cut 1 inch thick (One-and-half pounds boneless top sirloin steak, cut 1 inch thick, may be substituted for beef shoulder center steaks.)
Salt and pepper

2 tablespoons fresh lime juice
2 tablespoons olive oil
2 large cloves garlic, minced
1 medium jalapeno pepper, minced
1⁄2 teaspoon ground cumin

Pineapple Salsa:
1⁄2 medium pineapple, peeled, cored, cut into 1-1⁄2 inch chunks (about 3 cups)
1 medium red onion, cut into 12 wedges
1 large red or green bell pepper, cut into 1-1⁄2 inch pieces
2 teaspoons freshly grated lime peel
1⁄2 teaspoon salt

Cut beef steaks into 1-1⁄4-inch pieces. Combine marinade ingredients in medium bowl. Remove and reserve 2 tablespoons for salsa. Add beef to remaining marinade; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto six 10-inch metal skewers.
Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, covered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.
Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1⁄2 teaspoon salt in medium bowl. Season beef with salt and pepper, as desired. Serve with Pineapple Salsa.


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