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April Recipe 2008
| Kick off your summer on the grill! This recipe is a great twist on the traditional burger. Special thanks to the Texas Beef Council for sharing its delicious beef recipe and supporting the
GO TEXAN Recipe of the Month. 
Caesar Salad Beef Burger on Garlic Crostini
 1 lb. 95 percent lean ground beef
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
4 romaine lettuce leaves
1/4 cup freshly shaved or grated Parmesan cheese Garlic Crostini:
8 slices sourdough bread (about 1/2-inch thick)
3 T. extra virgin olive oil
2 large cloves garlic, cut lengthwise into quarters Combine ground beef, minced garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
Grill over medium heat coals or medium heat gas grill setting until internal temperature reaches 160° F, 8 to 10 minutes, turning once halfway through grilling time. Season with additional salt and pepper, if desired.
Meanwhile, brush both sides of bread slices lightly with olive oil. Place bread around outer edge of grill. Grill until lightly toasted, turning once. Remove bread from grill; rub both sides of each slice with garlic quarter.
To assemble, place one lettuce leaf on each of four slices of bread; top each with burger. Sprinkle evenly with cheese and top with remaining slices. Prep time: 10 minutes
Cook time: 10 minutes Texas is big enough to share, so pass along your favorite Texas recipes. If it calls for Texas ingredients, it's got to be good. Let's dish! E-mail us at mailto:BestBites@tda.state.tx.us?subject=Recipe of the Month and share the tastes of Texas. You never know, your recipe may be featured next month! Hungry for more GO TEXAN news? Visit www.gotexan.org/ to find GO TEXAN members, tips, recipes and updated information about our other exciting marketing programs. GO TEXAN and create the recipe for success. 
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March Recipes 2008
| Right now is the perfect time for Texas fruits and vegetables. Try these two recipes with fresh Texas produce. There is no better place to find the freshest Texas produce than at your local Farmers' Market or Pick-Your-Own market. 1/2 pound lean beef, pork or chicken; cut into 1/4-inch strips
1 tsp. Texas garlic
1 small Texas onion, sliced
1 cup Texas carrots, sliced
2-4 T. water
2 cups fresh Texas broccoli florets
1 cup Texas mushrooms, sliced
1 tsp. soy sauce |
Spray a skillet with non-stick coating. Add meat and stir-fry with garlic until cooked. Remove and keep warm. Stir-fry carrots and onion until carrots are partially done. Add water, as needed, to prevent sticking. Add broccoli, mushrooms and soy sauce. Stir-fry until vegetables are done to your liking. Add cooked meat; serve with rice or noodles.
Other Texas vegetables that are good in stir-fry include: green or red peppers, celery, green onions, zucchini, cauliflower, cabbage, snow peas, bean sprouts.
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5 cups of packed Texas spinach leaves, washed and dried well
1/2 Texas red onion, sliced thin
1/2 Texas red pepper, sliced
3/4 Texas cucumber, sliced
2 Texas oranges, peeled and chopped into bite-sized pieces
1/3 cup light vinaigrette dressing |
Toss vegetales and fruit together in a large bowl. Add dressing and toss again. Serve immediately. Recipes modified from Produce for Better Health Foundation. Find this and more by clicking here. |
Get your Texas Farmers' Market & Pick Your Own Guide today! The Texas Department of Agriculture prints a guide listing all of the markets across the Lone Star State. To get your copy, e-mail grow.texan@tda.state.tx.us. Guides will be available beginning in April and will go fast. Reserve your copy now! For additional information on Texas Farmers' Markets and Pick-Your-Own locations, visit www.picktexas.com.
Texas is big enough to share, so pass along your favorite Texas recipes. If it calls for Texas ingredients, it's got to be good. Let's dish! E-mail us at mailto:BestBites@tda.state.tx.us?subject=Recipe of the Month and share the tastes of Texas. 
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January Recipes 2008
| Each new year brings new resolutions. This year, make a family-sized resolution to eat well together. The winners of the 3rd Annual Kids Kitchen Corral Contest demonstrate how breakfast, lunch, dinner and snacks can be healthy and delicious. The contest calls on kids from across Texas to submit their own unique healthy recipes to TDA for judging. Winning Breakfast Recipe
Scrumptious Strawberry Muffins
Submitted by Jalaine Park, Age 8  1-1/2 cups whole-wheat flour
1 tsp. baking powder
1/4 tsp. ground cinnamon
1 large egg
1/2 cup low fat or skim milk
12 large strawberries, sliced
1/4 cup honey
Mix all ingredients together and stir well. Spray muffin pan with cooking spray or line with paper muffin cups. Divide batter equally among muffin compartments. Bake at 350 F for 25 minutes. Makes 6 regular or 4 large muffins. Nutrition per serving
Calories: 177; Total Fat: 2 g; Saturated Fat: 1 g; Cholesterol: 36 mg; Protein: 6 g; Carbohydrates: 37 g; Dietary Fiber: 5 g; Sodium: 105 mg Winning Lunch Recipe
Super Spinach Salad
Submitted by Byron Helmrich, Age 9 1/2 T. low-fat mayonnaise
1 tsp. prepared mustard
1/2 tsp. onion powder
1T. honey
1 tsp. sweet pickle juice
1 cup fresh spinach
6 mandarin orange sections
1 slice turkey ham, shredded
2 T. crushed walnuts Mix mayonnaise and mustard in a small bowl. Add onion powder, honey and sweet pickle juice and mix until smooth. Set aside mixture for dressing. Put spinach, mandarin orange sections and shredded turkey ham in bowl. Top with walnuts. Drizzle with mayonnaise and mustard dressing mixture. Nutrition per serving
Calories: 253; Total Fat: 13 g; Saturated Fat: 2 g; Cholesterol: 9 mg; Protein: 8 g; Carbohydrates: 29 g; Dietary Fiber: 2 g; Sodium 447 mg Winning Dinner Recipe
Chicken Rice Skillet
Submitted by Brittany Hay, Age 9  3/4 cup chopped celery
2 T. vegetable oil
1-1/2 pounds boneless skinless chicken breast, sliced
2 cups cooked rice
1 8-ounce can diced tomatoes and green chilies
3/4 cup chopped olives
1 cup mozzarella cheese
Sauté celery in vegetable oil and then add sliced chicken. Stir and cook until chicken is done, about 15 minutes. Add rice and diced tomatoes with green chilies and then cook until heated through. Then add olives and cheese.
Nutrition per serving:
Calories: 498; Total Fat: 19 g; Saturated Fat: 6 g; Cholesterol: 129 mg; Protein: 51 g; Carbohydrates: 29 g; Dietary Fiber: 2 g; Sodium 635 mg Winning Snack Recipe
Jamie's Honey-Deluxe Granola Bar
Submitted by Jamie Taylor, Age 10 1/3 cup honey
1/4 cup oats
1/4 cup coconut
1/4 cup chopped walnuts
1/4 cup cornflake crumbs
1/4 cup slivered almonds
1/4 cup banana chips, broken into pieces
1/4 tsp. ground cinnamon Combine all ingredients in a large bowl and mix well. Lightly spray an 8-inch square pan with non-stick cooking spray. Spread and press the mixture evenly in the pan. Bake at 300 F in oven for 18 to 20 minutes. Cool to room temperature and cut into 12 small bars. Nutrition per serving
Calories: 110; Total Fat: 6 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Protein: 2 g; Carbohydrates: 16 g; Dietary Fiber: 2 g; Sodium: 11 mg
Visit www.squaremeals.org to view all of the winning Kids Kitchen Corral Contest recipes and for school meal program details, other healthy recipes and more. To read past issues of the Recipe of the Month, go here.
Texas is big enough to share, so pass along your favorite Texas recipes.
If it calls for Texas ingredients, it's got to be good.
Let's dish! E-mail us at bestbites@tda.state.tx.us and share the tastes of Texas.
You never know- your recipe may be featured in next month's edition.  |
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December Recipes 2007
| During the rush of the holiday season there may not be time time for lengthy meal preparations. Try these appetizers for easy entertaining. Your guests are sure to be pleased! Special thanks to the Texas Beef Council for sharing its delicious beef recipes and supporting the
GO TEXAN Recipe of the Month.
Beef and Roasted Pepper Crostini 3 T. olive oil
2 large cloves garlic, minced
2 loves (8 ounces each) French bread, cut into 1/2-inch thick slices
3/4 pounds thinly sliced deli roast beef
1 jar (12 ounces) roasted red peppers, rinsed, drained and chopped
2 cups shredded Italian cheese blend
Heat oven to 450 F. In 1-cup measure, combine oil and garlic; microwave on HIGH for 30 seconds. Lightly brush the top side of each bread slice with the oil mixture; arrange on 2 baking sheets. Bake in 450 F oven 6 to 8 minutes or until light golden brown. Layer equal amounts of beef, red peppers and cheese over toasted bread. Return to oven; bake an additional 2 to 4 minutes or until cheese is melted. Serve immediately.
Beef and Cheese Pinwheels
1 package (4 ounces) herb flavored cream cheese
4 large flour tortillas
12 ounces thinly sliced deli roast beef
2 cups spinach leaves (about 20 leaves)
1 jar (7 ounces) roasted red peppers, rinsed and drained
Spread cheese evenly over one side of each tortilla. Place deli roast beef over cheese, leaving 1/2-inch border around edges. Place spinach leaves over beef. Arrange peppers down center, over spinach. Roll up tightly and wrap in plastic wrap. Refrigerate at least 30 minutes before serving. To serve, cut each roll crosswise into 8 slices. Arrange cut side up on serving platter. Tips from the Cook: - Red peppers must be rinsed and drained to prevent soggy tortillas.
- Be sure to wrap tortillas tightly to prevent them from drying out.
- Slice as close to serving time as possible.
For more delicious beef recipes, visit the Texas Beef Council Web site. To read past issues of the Recipe of the Month, go here.
Texas is big enough to share, so pass along your favorite Texas recipes.
If it calls for Texas ingredients, it's got to be good.
Let's dish! E-mail us at bestbites@tda.state.tx.us and share the tastes of Texas. You never know - your recipe may be featured in next month's edition. 
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November Recipes 2007
 As the holidays near, party preparations begin. Texas beef serves as the ideal entrée. Special thanks to the Texas Beef Council for sharing its delicious beef recipe and supporting the
GO TEXAN Recipe of the Month. Black Tie Beef Roast with Chocolate-Port Sauce and Goat Cheese Mashed Potatoes
Recipe and photo courtesy The Beef Checkoff 1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
Salt
Chopped fresh parsley (optional)
Goat Cheese Mashed Potatoes (recipe follows)
Seasoning:
3 T. freshly grated orange peel
2 T. finely chopped fresh thyme
1 T. finely chopped garlic
1 T. coarse ground black pepper
Chocolate-Port Sauce:
3 T. butter
3/4 cup finely chopped shallots
1 1/2 tsp. finely chopped fresh thyme
1 1/4 cups port wine
1 can (14 ounces) ready-to-serve beef broth
3/4 cup whipping cream
1 T. soy sauce
3/4 ounce bittersweet chocolate, finely chopped
Salt
Ground black pepper
Heat oven to 350 F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350 F oven 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness. Meanwhile prepare Chocolate-Port Sauce.
Cook's Tip: To prevent seasoning on roast from overbrowning, tent loosely with aluminum foil after roasting for 1 hour.
Chocolate-Port Sauce: Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned. Add port; cook 5 to 7 minutes or until reduced by one half, stirring occasionally. Add broth; bring to a boil. Reduce heat to medium; cook 15 to 17 minutes or until reduced by one half, stirring occasionally. Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently. Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm. About 45 minutes before serving, prepare Goat Cheese Mashed Potatoes. Remove roast when meat thermometer registers 135 F for medium rare; 150 F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 F to reach 145 F for medium rare; 160 F for medium.) Carve roast into slices; season with salt, as desired. Serve with sauce and mashed potatoes. Garnish with parsley, if desired.
Sauce may be prepared up to 1 day ahead. Cover and refrigerate. Reheat gently before serving. Do not boil.
Goat Cheese Mashed Potatoes
3 1/2 pounds all-purpose potatoes
Salt
1 1/2 cups milk
6 ounces goat cheese, softened
2 T. butter
1 1/2 tsp. salt
1 1/2 tsp. pepper
Peel potatoes and cut into 2-inch pieces. Place potatoes in stockpot and add enough water to cover potatoes; add salt as desired. Bring water to a boil. Reduce heat; cover and cook 25 to 30 minutes or until potatoes are tender. Drain well. Mash potatoes with milk, softened goat cheese and butter in large bowl with electric mixer until smooth. Season with salt and pepper, as desired. Keep warm.
Texas is big enough to share, so pass along your favorite Texas recipes.
If it calls for Texas ingredients, it's got to be good.
Let's dish! E-mail us at bestbites@tda.state.tx.us and share the tastes of Texas. You never know - your recipe may be featured in next month's edition.
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October Recipes 2007
This Halloween, try these recipes for your trick-or-treaters. Not only are these treats a healthy alternative to traditional candy, they are tasty too - you are sure to be the hit of the block!
Special thanks to the founder of Batter Up Kids Culinary Centers, Barbara Beery, for sharing these delicious recipes and supporting the GO TEXAN Recipe of the Month. For more information on Batter Up Kids Culinary Centers, visit www.batterupkids.com/ or www.kidscookingshop.com/.
Baked Cinnamon Tortilla Crisps 1 T. cinnamon, ground
1/2 cup granulated sugar
10 flour tortillas
2 T. water
Preheat oven to 375 F. Line sheet pan with foil. Spritz lightly with non-stick spray. Combine ground cinnamon and sugar. Brush each tortilla with a small amount of water to dampen lightly. Sprinkle cinnamon and sugar mixture evenly on one side of each tortilla. Slice each tortilla into 4 equal triangle shapes. Place cut tortillas on sheet pans and bake for approximately 7-10 minutes. Carefully remove chips from sheet pan and serve. Makes 8 servings of 5 crisps each.
Puffin' Popcorn
Scoop handfuls of this popcorn mixture and place into resealable plastic sandwich bags for the perfect trick-or-treat goody.
2 T. butter or margarine, melted
1 T. granulated sugar
1 tsp. vanilla extract
1 3.5-ounce bag of low-fat microwave popcorn
2 cups puffed rice cereal
Combine butter or margarine and sugar in small saucepan. Stir until butter is melted, then stir in vanilla. Set aside. Pop popcorn according to package directions. Remove popped corn from package and combine with puffed rice cereal in a large mixing bowl. Pour sugar and butter mixture over the popcorn mix. Toss to blend flavorings and seasonings. Makes 12 1-cup servings.
Happy Trails To You Mix This treat is a great option because you can mix in any of your favorite ingredients. May we suggest: Nuts: pecans, walnuts, sunflower seeds, cashews or peanuts
Dried fruit: raisins, cherries, apricots, peaches, cranberries, blueberries, flaked coconut, or pineapple
Mini pretzels
Miniature marshmellows
2 cups mixed cereal of choice
1/4 cup of any of the other mixed ingredients
1/2 tsp. ground cinnamon, optional
In a very large bowl, combine 2 cups of cereal and 6 to 8 ingredients of your choice. Sprinkle with cinnamon. Store in an airtight container for up to 2 weeks. Makes 8servings of 1/2 cup portions.
Texas is big enough to share, so pass along your favorite Texas recipes. If it calls for Texas ingredients, it's got to be good.
Let's dish! E-mail us at mailto:bestbites@tda.state.tx.us?subject=My Favorite Recipe and share the tastes of Texas. You never know - your recipe may be featured in next month's edition.
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August Recipes 2007
Grilling season gets hot in August, and Texas beef is a prime choice for backyard barbecues. From smoky steaks and sizzling fajitas to classic burgers and kabobs, beef adds bold flavor and hearty nutrition to any paper plate. Gather ‘round the grill, chill the iced tea and enjoy quality Texas beef the next time you reach for that Kiss the Cook apron. Special thanks to the Texas Beef Council for sharing its delicious beef recipes and cooking tips and supporting the GO TEXAN Recipe of the Month.
MOJO BEEF KABOBS
As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc. 1 pound boneless beef top sirloin steak, cut 1 inch thick
1 tsp. coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces) Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 T. finely chopped fresh oregano
3 T. olive oil
2 T. finely chopped fresh parsley
1 tsp. ground cumin
1 tsp. minced garlic
3/4 tsp. salt
Whisk Mojo Sauce ingredients in small bowl. Set aside. Cut beef steak into 1-1/4 inch pieces; season with pepper. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve kabobs drizzled with sauce.
For more details, visit the GO TEXAN Beef Program at www.gotexan.org/. Tri-Melon Salad 6 small Texas watermelon wedges, rind removed
2 cups Texas cantaloupe balls
2 cups Texas honeydew balls
Fresh Texas mint sprigs, chopped
1/2 cup Texas watermelon, cubed and seeded
1/4 cup fresh or frozen Texas raspberries
1 T. Texas honey
1-1/2 tsp. raspberry vinegar Place watermelon wedges on 6 individual salad plates. Mound cantaloupe and honeydew balls next to watermelon. Sprinkle with mint. In a blender or food processor, process watermelon and raspberries until smooth. Add honey and vinegar; pulse until blended. Drizzle vinaigrette over melon salad. Serve immediately, garnished with mint sprigs. Texas is big enough to share, so pass along your favorite Texas recipes. If it calls for Texas ingredients, it's got to be good. Let's dish! E-mail us at mailto:BestBites@tda.state.tx.us?subject=Recipe of the Month! and share the tastes of Texas.
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July Recipes 2007
| Summer is the perfect season for grilling! Spice up dinner with these flavorful beef dishes.
Special thanks to the Texas Beef Council for sharing its delicious beef recipes and cooking tips and supporting the GO TEXAN Recipe of the Month.
Gazpacho Steak Salad 1 pound beef shoulder steak or top round steak, cut 1-inch think
1 can (5 ½ ounces) spicy 100% vegetable juice
8 cups mixed greens or 1 package (10 ounces) romaine and leaf lettuce mixture
1 cup baby pear tomatoes, halved
1 cup cucumber, cut in half lengthwise, then into thin slices
1 cup chopped green bell pepper
Salt and pepper
Tortilla chips Gazpacho Dressing: 1 can (5 ½ ounces) spicy 100% vegetable juice
½ cup chopped tomato
¼ cup finely chopped green bell pepper
1 T. red wine vinegar
1 T. chopped cilantro
2 tsp. olive oil
1 clove garlic, minced
Place steak and 1 can vegetable juice in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight. Combine dressing ingredients; refrigerate. Combine lettuce, tomatoes, cucumber and 1 cup green bell pepper; refrigerate. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill 16 to 20 minutes for medium rare to medium doneness, turning occasionally. Carve steak across the grain into thin slices. Season with salt and pepper. Add steak to salad mixture. Drizzle with dressing and top with tortilla chips. Flat Iron Steaks with Grilled Corn and Cumin-Lime Butter 2 beef shoulder top blade steaks, about 8 ounces each
4 ears fresh sweet corn, in husks
2 T. butter, softened
1 tsp. fresh lime juice
Lime wedges
Salt and ground black pepper Rub: 2 T. ground cumin
3 large cloves garlic, minced
2 tsp. brown sugar
½ tsp. freshly grated lime peel
¼ tsp. ground red pepper Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak corn in cold water at least 30 minutes. Combine rub ingredients. For Cumin-Lime Butter, combine 2 teaspoons rub mixture, butter and lime juice in small bowl; set aside. Press remaining rub evenly onto beef steaks. Cover and refrigerate 30 minutes. Remove corn from water. Place on grid over medium, ash-covered coals; grill, uncovered, 20-30 minutes until tender, turning occasionally. About 15 minutes before corn is done, move each to outer edge of grid. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10-14 minutes for medium rare to medium doneness, turning occasionally. Remove and discard husks from corn. Carve steaks into slices. Squeeze lime wedges over beef, as desired. Spread Cumin-Lime Butter over corn. Season beef and corn with salt and pepper, as desired. Guide to Beef Cuts Chuck Top Blade
This is a flavorful and tender oval-shaped boneless steak. Ribeye
This juicy, flavorful steak has generous marbling throughout and is considered a premium cut. Sirloin
Versatile and family-sized, the sirloin is typically carved into slices after cooking and can also be used in strips for a stir-fry or as the perfect kabob centerpiece. Skirt Steak
Tenderizing marinades make this cut an ideal and flavorful option for a sizzling plate of fajitas. In fact, skirt steak is the original cut used for this populat Tex-Mex dish. T-Bone/Porterhouse
This premium steak features a T-shaped bone that connects the top loin portion with the tenderloin, making it actually "two steaks in one." The boneless tenderloin by itself is often referred to as a filet mignon. For more details, visit the GO TEXAN Beef Program at www.gotexan.org. Texas is big enough to share, so pass along your favorite Texas recipes. If it calls for Texas ingredients, it's got to be good. Let's dish! E-mail us at BestBites@tda.state.tx.us and share the tastes of Texas. 
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June Recipes 2007
| | Summer is in full swing! Texas shrimp is as versatile as beef or chicken. Spice up your family's meals and get cookin' with these Texas shrimp recipes. Shrimp Dijon
Recipe provided by Molly Fowler, www.thediningdiva.com ¼ cup finely chopped parsley
¼ cup finely chopped shallots
¼ cup tarragon vinegar
¼ cup white wine vinegar
4 T. Dijon mustard
2 tsp. crushed red pepper
2 tsp. salt
Freshly ground black pepper to taste
½ cup olive oil
2 ½ pounds large Texas shrimp, cooked, peeled and de-veined, tail on Mix everything together in a food processor, except the olive oil and shrimp. Process until pureed. Gradually add oil in a slow stream. Pour over the shrimp and toss gently. Marinate 4 hours or overnight for best flavor. Drain marinade. Serve with canapé toast as an appetizer or on leaf lettuce as an elegant first course.
Shrimp Cakes with Corn Relish
Recipe provided by Molly Fowler, www.thediningdiva.com
Shrimp Cakes:
2 pounds raw Texas shrimp, peeled and de-veined, finely chopped
2 T. minced green onions
1 T. minced flat leaf parsley
1 T. Cajun seasoning
2 tsp. fresh thyme leaves
1 lemon, zested and juiced
1 cup mayonnaise
2 ½ cups fresh breadcrumbs
Salt and pepper to taste
2 cups Panko crumbs for coating Corn Relish:
1/3 cup rice vinegar
½ cup olive oil
1 tsp. Cajun seasoning
2 cups frozen corn, thawed
1 medium Roma tomato, seeded and chopped
½ small green bell pepper, minced
½ small red bell pepper, minced
3 green onions, sliced
2 T. minced parsley
Salt and pepper Shrimp Cakes: Mix all ingredients except Panko crumbs. Shape into 2-3 ounce cakes. Coat on all sides generously with Panko crumbs. Sauté in a nonstick skillet in olive oil and butter, about 2 minutes on each side until golden. Serve hot. If desired, brown and transfer to a 350 F oven and cook through. Corn Relish: Stir all ingredients together. Chill one hour to allow flavors to develop. Serve chilled over hot shrimp cakes. Garnish with parsley and lemon. For more delicious recipes featuring Texas shrimp, visit http://www.txshrimp.org . Common Questions about Shrimp How do I select shrimp at the grocery store?
The shells should be shiny and the meat should feel firm against the shell. They should have a fresh salty smell like the ocean, with no fishy or ammonia odor. How much shrimp should I purchase?
Shrimp are sized and sold by count, number of shrimp per pound, whether whole or headless. For example, headless shrimp of 16-20 count means there are 16 to 20 headless shrimp per pound. How do I properly thaw frozen shrimp?
Thaw frozen shrimp in the refrigerator. A 5 pound block of shrimp will take 24-48 hours to thaw. While not recommended, shrimp can be thawed under cold running water. Never leave shrimp in standing water. It will lose color, flavor and nutrients. How do I store shrimp?
Thawed and cooked shrimp can be kept 2-3 days at 30-35 F. Keep in a closed container. Do not refreeze. How long do I cook shrimp?
The biggest quality problem for shrimp is overcooking. Here are correct approximate cooking times:
Large shrimp: 3.5 to 4 minutes
Medium shrimp: 2.5 to 3 minutes
Small shrimp: 1.5 to 2 minutes Visit http://www.txshrimp.org for additional handling and cooking tips as well as nutritional information.
Texas is big enough to share, so pass along your favorite Texas recipes. If it calls for Texas ingredients, it's got to be good.
Let's dish! E-mail us at BestBites@tda.state.tx.us and share the tastes of Texas.
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May Recipes 2007
 As school ends and summer begins, now is the perfect time for cooking with the kids! Whether you have a weekend barbecue, birthday party or family dinner night, these quick and easy recipes will fit the bill and fill your belly. For more family-fun recipes your kids will love to help prepare, visit www.squaremeals.org/.
Special thanks to the Texas Beef Council for sharing its delicious beef recipes and cooking tips and supporting the GO TEXAN Recipe of the Month. Sweet Hawaiian Mini Burgers 1 pound lean ground beef chuck
4 T. Worcestershire sauce
4 pineapple slices
12 Hawaiian sweet or small whole wheat dinner rolls, split
Lettuce
Sauce:
¼ cup barbecue sauce
¼ cup pineapple preserves
1 T. packed brown sugar
Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve ½-inch thick mini patties. Set aside. Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat. Place pineapple slices on rack in broiler; brush with sauce. Place pan in oven so surface of pineapple is 3 to 4 inches from heat. Broil 4 minutes, turning once and brushing with sauce. Remove pineapple; keep warm. Place patties on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 8 minutes to medium (160 F) doneness, until beef is not pink in center and juices show no pink color. Turn once and brush burgers with remaining sauce after turning. Cut each pineapple slice into thirds. Line bottom of each roll with lettuce; top with burger, then with a pineapple piece. Close sandwiches. Stay Cool Chilling with kids is now even cooler thanks to 8-year old Kensing Alejandro Revera Marquez of Pflugerville. Kensing submitted the winning snack recipe in last year's Kids Kitchen Corral Contest. How cool is Kensing's recipe? Berry Berry Cool! Berry Berry Cool
1 cup strawberries
½ cup raspberries
½ cup blueberries
½ cup sugar
2 cups 1 percent milk Put all ingredients into a blender and blend until smooth. Pour into two ice trays. Place plastic wrap over ice trays as tightly as possible. Place a toothpick through the center of each cube. Place ice trays in the freezer for approximately eight hours. Crack cubes apart and serve. For more information on the Kids Kitchen Corral Contest, visit www.squaremeals.org. If you would like to be included on the mailing list to receive a contest entry card for the 4th Annual Kids Kitchen Corral Contest, please send an e-mail with your name, age and mailing address to kidskitchen@tda.state.tx.us. Veggie Camouflage Can't get your kids to eat more veggies? Try chopped carrots, squash, broccoli, mushrooms or  celery in meatballs, lasagna, casseroles or pasta salads. Check out www.squaremeals.org for information on keeping your family healthy and active. Texas is big enough to share, so pass along your favorite Texas recipes. If it calls for Texas ingredients, it's got to be good. Let's dish! E-mail us at BestBites@agr.state.tx.us and share the tastes of Texas.
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April Recipes 2007
Beef has long been branded a Texas mealtime favorite, but its big, bold flavor is only half the story. Rich in natural nutrients and packed with protein, Texas beef is available in 29 lean cuts, making it a delicious source of essential vitamins, minerals and - best of all - mouthwatering great taste. Serve it as a smoky brisket or a sizzling seasoned steak and standby for applause as your star-struck taste buds cheer for Texas beef. Beef up mealtime this April with help from your GO TEXAN partners at the Texas Department of Agriculture. For more GO TEXAN ingredients, ideas and recipes, visit www.gotexan.org/ or www.picktexas.com/. Special thanks to the Texas Beef Council for sharing its delicious beef recipes and cooking tips and supporting the GO TEXAN Recipe of the Month. Beef Steaks with Peppercorn Wine SauceFor all its goodness in burgers and chili, Texas beef also has a sophisticated side. Pair Texas beef with peppercorn wine sauce and toast the new taste of a reliable favorite. As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc. 4 Tenderloin steaks, cut 1-inch thick
1 ½ tsp. cornstarch
1 cup ready-to-serve beef broth
1/8 tsp. dried thyme leaves
1 small bay leaf
2 T. dry red wine
1/8 tsp. black peppercorns, crushed Heat large heavy skillet over medium heat 5 minutes. Place beef steaks in skillet and cook 8 to 10 minutes for rare (140ºF) to medium (160ºF), turning once. Meanwhile, dissolve cornstarch in broth in small saucepan. Bring to a boil and cook until slightly thickened, about 1 minute. Stir in thyme and bay leaf. Reduce heat to medium and cook until mixture is reduced to approximately 1/2 cup, about 5 minutes. Stir in wine and peppercorns; cook 3 minutes, stirring occasionally. Remove bay leaf. Spoon over steaks. For additional information and tips for Texas beef, visit Txbeef.org Get your Texas Farmers Market & Pick Your Own Guide today!Right now is the perfect time for Texas fruits and vegetables. There is no better place to find the freshest Texas produce than at your local Farmers Market or Pick-Your-Own market. The Texas Department of Agriculture is prints a guide listing all of the markets across the Lone Star State. To get your copy, e-mail grown.texan@agr.state.tx.us. Guides will be available beginning in April and will go fast. Reserve your copy now! For additional information on Texas Farmers Markets and Pick-Your-Own locations, visit Pick Texas. Texas is big enough to share, so pass along your favorite Texas recipes. If it calls for Texas ingredients, it's got to be good. Let's dish! E-mail us at BestBites@agr.state.tx.us and share the tastes of Texas.
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February Recipes 2007
Ring the dinner bell and please your posse with the big, bold taste of Texas beef. From barbecued brisket and sizzling steaks to hearty hamburgers and savory stews, Texas beef has a longstanding tradition of taming Wild West appetites. As winter winds down and the outdoor grilling season heats up, we invite you to round up these February recipes for a taste that could only come from the biggest and best - Texas beef!
Beef up mealtime this February with help from your GO TEXAN partners at the Texas Department of Agriculture. For more GO TEXAN ingredients, ideas and recipes, visit GO TEXAN or Pick Texas. Special thanks to the Texas Beef Council for sharing its delicious beef recipes and cooking tips and supporting the GO TEXAN Recipe of the Month. Steak with Ginger-plum Barbecue Sauce The best of both worlds meets in the middle as Texas beef gets a taste of the Far East with this versatile recipe.
As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc. 
1 | beef top round steak, cut 3/4-inch thick (about 1 pound) | 1 | T. vegetable oil | 2 | cups thinly sliced carrots | 3 | cups fresh pea pods, strings removed | 1 | clove garlic, minced | | Salt and black pepper | 3 | cups hot cooked jasmine rice, prepared without butter or salt | | Chopped fresh cilantro | | | | Marinade: | | 1/2 | cup prepared plum sauce | 2 | T. minced fresh ginger | 2 | T. fresh lemon juice | 2 | T. soy sauce | 2 | T. ketchup | 1 | T. minced garlic | 1 | T. brown sugar | 1/4 | tsp. ground red pepper |
Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator. Remove steak from marinade; discard used marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling. Remove; keep warm. Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry 2 minutes. Carve steak into thin slices. Season with salt and black pepper, as desired. Place remaining marinade in small saucepan; heat until warm. Serve with steak, vegetables and rice. Garnish with cilantro, if desired. Makes 4 servings. Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing Texas beef tenderloin "pears" with fresh fruit for a fiber-rich sweet salad.
As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.  4 | beef tenderloin steaks, cut 3/4-inch thick (4 ounces each) | 1/2 | tsp. coarse grind black pepper | 1 | package (5 ounces) mixed baby salad greens | 1 | medium red or green pear, cored, cut into 16 wedges | 1/4 | cup dried cranberries | | Salt | 1/4 | cup coarsely chopped pecans, toasted | 1/4 | cup crumbled goat cheese (optional)
| | | | Honey Mustard Dressing: | 1/2 | cup prepared honey mustard | 2 to 3 | T. water | 1-1/2 | tsp olive oil | 1 | tsp. white wine vinegar | 1/4 | tsp. coarse grind black pepper | 1/8 | tsp. salt |
Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare to medium doneness, turning occasionally. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries. Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired. Makes 4 servings.
Beef Cooking Methods
A stampede of flavors awaits when you cook with Texas beef. Select your favorite cut, season as desired and corral the best cooking method for a meal that aims to please. Braising
The secret to making tough cuts fork tender. A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating. Broiling
Make your steaks taste great without a grill. Cook food directly under or above the heat source. Food can be broiled in an oven, directly under the gas or electric heat source, or on a barbecue grill, directly over charcoal or other heat source. Grilling
Be the king of your backyard. A heavy metal grate that is set over hot coals or other heat source and used to cook foods such as steak or hamburgers. Pan Broiling
Quick and healthy cooking for all types of cooks. Cook meats or fish quickly in a heavy, ungreased (or lightly greased) frying pan over high heat. Drippings are poured off as they form. Pan Fry/Sauté
Got 7 minutes? You've got dinner! Cook food in hot fat over moderate to high heat. Deep-fried food is submerged in hot, liquid fat. Frying (also called pan frying) or sautéing refers to cooking food in a lesser amount of fat, which doesn't cover the food. There is little difference in these two terms, though sautéing is often thought of as using less fat and being the faster of the two methods. Roasting
Great for that special dinner. Oven-cook food in an uncovered pan, a method that usually produces a well-browned exterior and ideally a moist interior. Roasting requires reasonably tender pieces of meat or poultry. Tougher pieces of meat need moist cooking methods such as braising. Stewing
A perfect winter warm up. A method of cooking by which food is barely covered with liquid and simmered slowly for a long period of time in a tightly covered pot. Stewi |
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