Wednesday, July 26, 2017

Colorado Beef - It's what's for dinner! #UnitedWeGrill

Okay, let me admit this. You know those cooking competition shows on television, where a bunch of cooks are set loose to cook stuff in an unfamiliar kitchen? You know, like The Next Food Network Star? Or maybe Master Chef?

Those are my guilty pleasure. Except I'm not so guilty about it. I don't watch sports on television, so I think you can cut me some slack for watching people scramble to poach the perfect egg rather than watching them plopping a small ball into a hole in the ground.

So anyway, Sprouts Farmer's Market hosted a blogger event at the home of the Colorado Beef Council. I attended an event there in December that focused how to cook beef roasts. This being grilling season, we learned about steaks and grilling.

The had some great handouts about beef in general and a super-handy chart that listed different beef cuts and how to cook them. And about nutrition, storing, reheating, and more. And there was a pamphlet with some recipes, too.

We also learned that Sprout sells two types of beef. The first is grass fed beef that is 100 percent grass fed - never corn - and is raised with no antibiotics, ever. The second is natural beef, which is grass fed and grain finished. The cows do not receive antibiotics for the last 300 days, but it's possible they might have received them before that.

Someone asked if Sprouts carried organic beef, but it was explained that they used to buy organic beef from a trusted supplier, but there came a point where they sold so much beef that the supplier couldn't keep up with the demand. There just isn't enough organic beef out there.

In the kitchen, we learned about cooking beef and saw a demo of how to get proper grill marks on a steak ...

... and then the fun really started ...

We were told that we could pick from three different types of steak - ribeye, tenderloin, or strip. We could also choose where we wanted to cook - oven, grill, or stove (with different pans available). We could choose from a variety of different seasonings, and we could choose from a bunch of fresh vegetables and herbs, as well as some grains. There were also a few sauces including a red pepper coulis and a horseradish sauce.

Although they didn't say, "Ready, set, GO!" that's sort of what it was like as the teaching portion of the day was complete and we were set loose in a commercial kitchen to create and plate our own vision of what that evening's steak dinner.

And then bloggers scrambled in every direction. Some chose their steak first, while others claimed their work space. Still others went to the "pantry" where the vegetables and spices were waiting. Some chose their utensils, but that's the last thing I did, so I ended up cutting my vegetables with a fillet knife. It was super-sharp, so it didn't really matter that it wasn't a chef's knife.

Unlike the shows on television, however, there was no pushing and shoving. Everyone was polite, and waited their turn at the ingredients. No one yelled "medic!" The staff was awesome, answering questions and pointing toward ingredients and tools we needed. And they got stuck cleaning up the mess we made.

When it came to the vegetables, there was a limited amount of each: a small cauliflower cut in half, a bunch of asparagus, a small bag of baby potatoes, a few summer squash, a few types of mushrooms. No one went hungry, and no one hogged any of the ingredients, but it meant that everyone chose different combinations of sides. Which actually was kind of brilliant.

I would have been happy with the steak slathered with all of the mushrooms, but I took just a few mushrooms. And a zucchini. And some potatoes.

And then the prep and cooking began. Unlike competition cooking shows, we weren't given a time limit for our cooking, although it was suggested that we be finished by a certain time so we could all take photos of our plated food and then get down to the devouring.

I decided to cook my vegetables on a sheet pan in the oven. I seasoned them with salt, pepper, and thyme, then drizzled with olive oil and balsamic vinegar and popped them in 450 degree oven that would look really good in my kitchen. I think I was one of the few who used the oven, but I chose that method so I could pay more attention to my steak.

The area near the grill was really hot, but I wanted to give it a try. Ooooh, grill marks! Flames! Wheeeee!

The folks who didn't use the grill worked on one of the stoves. Here's a happy steak sharing space with the sides in a cast iron pan.

We were told that a 3/4 inch steak should take 6-7 minutes to cook, but I cooked mine slightly less because I knew that most of it would be coming home with me as leftovers. I wanted to be able to cook the leftover steak at home without overcooking it.

An area was set aside in the lobby with a nice light for photos, and the photographer who handles the Colorado Beef photos was on hand to document our successes. Because they were all successes. Of course they were, because we all cooked food that we liked!

Each blogger also took photos of their own steaks, and when were were all assembled and eating, we were treated to a slideshow of the photos that the photographer took. It was pretty amazing to see how different all the plates were (check out the collage at the bottom of this post!) We all started with the same meat and we chose from the same array of vegetables, but they all looked very different from each other.

Here's the photographer's version of my plate:

And here's my photos - slightly different angle, but still top-down. I really should have put a garnish on there, but I was pretty hungry and everything looked and smelled so darned good.

Beef. It's what we all had for dinner!

After I plated mine, I realized that I should have cooked something to add another color. While my beef and vegetables were nicely browned and looked darned tasty, the presentation could have been improved if I had chopped some herbs or piled some of the pickled onions on top of the steak. Or maybe a quick salad from the fresh corn on the cob and some red bell pepper.

But ... when I was choosing my pantry ingredients, I was thinking more about what I wanted to eat than what the plating should look like. I was thinking more like a hungry person than like a blogger!

I also should have chosen a larger plate or perhaps a different shape ... but when I went to grab a plate, I didn't realize how many choices there were. So ... basic round white plate for me. Other people were much more creative.

I did use the sauces to decorate my plate, however. And they were delicious.

Unlike competition shows, no one judged us, we didn't have to hold our hands in the air when we were done cooking, and no one else tasted our food. We sat down, chowed down, and then we had dessert, too, all provided by Sprouts. Handy to-go boxes helped us take our leftovers home (YUM!) and pretty soon we were on our way with full bellies and a better understanding of beef.

Collage photos courtesy of Colorado Beef Council

Thanks to Sprouts Farmers Market and Colorado Beef Council for sponsoring and hosting this event!