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County Faretasty fresh By Susan M. Selasky Detroit Free Press (MCT) If you haven't given much thought to what to toss on the grill, try a sim- ple, marinated flat iron steak. favorite cuts of meat. You don't have to trim any fat, and it takes to all cooking methods; it is especially good on the grill. Whenever I mention flat iron steak to people, they often ask if it is like flank steak. It's not. Flat iron is cut from a chuck roast — the neck and shoulder area of the ani- mal. Flank steak is from the lower back or hindquarter of the animal. Sometimes you will Flat iron is among my & Tender flat iron steak particularly good grilled Get a kick from nutty kabobs (MCT) — These steak kabobs get their crunch and spiciness from unexpected sources — peanuts and hot pepper jelly. To make this a quick and easy grilled din- ner, ask the butcher to cut the beef into cubes for kabobs. Mushrooms, red bell pepper and corn on-the-cob com- plete the meal. Meat and vegetables take different amounts of time to cook, so I thread the meat onto one skewer and the veg- etables onto another. Each skewer can be removed from the heat when ready. This way you won't overcook the meat while the vegetables finish cooking. This meal contains 579 calories per serving with 29 percent of calories from fat. Wine suggestion: This spicy dish would go well with a red zinfandel. Helpful Hints: For even cooking, leave about a quarter inch of space between the cubes on a skewer. That way the heat can reach the sides of the food as well as the top and bottom. Chop the peanuts in a food processor. A stove-top grill or broiler can be used for this dinner. Countdown: find flat iron labeled chuck steak or top blade steak. Some people say that flat iron steak is as tender as a sirloin, rib eye and even tenderloin. With beef prices on the rise, flat iron steak is eco- nomical and extremely versatile. A flat iron cut runs about $6.99 a pound. You can grill it as you would your favorite steak, cube it for kabobs or use it in stews or braises. Most stores sell flat iron steaks prepackaged in 1 1/4- to 1 3/4-pound steaks. Flat iron steak works well with all kinds of marinades, rubs or sea- sonings. When buying a bottled marinade, be sure to check the nutrition label MCT photo Marinated flat iron steak with grilled vegetables is especially good on the grill. and ingredients. Many bottled marinades are loaded with sodium and corn syrup or granulated sugar. I sometimes buy Dale's Seasoning, which is sold in regular and reduced-sodium varieties. When I make my own marinades, I always use low- or reduced-sodium soy sauce. Again, be an avid label reader. Many soy sauce brands may say, for example, "50 per- cent less-sodium" on the label, but the fine print reveals that they have 50 percent-less sodium than their regular product, which could still be a lot of sodium. Here are five marinat- ing tips from Elizabeth Karmel's "Soaked, Slathered, and Seasoned: A Complete Guide to Fla- voring Food for the Grill" (Wiley, $19.95) and from the Free Press Test Kitchen: Marinades are made up of an oil, acid (vinegar or citrus) and seasoning. According to Karmel, oil locks in flavor, helps caramelize and keeps the food moist and juicy. Acids add brightness and flavor, she says. Brewed (not) to last By Josh Noel Chicago Tribune (MCT) Among the symptoms of being a "beer nerd" is the beer collection. Such collections usually comprise limited-edition beers in different styles and sizes, manufactured by various breweries. They're fun to build and even more fun to gaze upon while pondering how that black and boozy Russian imperi- al stout is only improving with time. A pitfall of many beer collections, however, is stashing beer that should- n't be stashed. That includes most beers in which pungent, floral hops are a defining characteris- tic. After all, hops are plants. You wouldn't eat 6- month-old spinach, would you? With that in mind, Stone Brewing has launched "Enjoy By" India pale ale, a 22-ounce plea for drinking fresh. The first batch, Enjoy By 09.21.12 IPA, was bot- tled on a Friday in August and available four days later in three beer-loving locales where the brewery thought its experiment would work: Chicago, Southern California and New Jersey. The goal, as you have guessed, is to have all the beer consumed by Sept. 21, when the robust hops within (there are a whop- ping 11 varietals) will taste freshest and most lively. Breweries have long tiptoed around the subject of freshness, usually with a minute suggestion on the side of the bottle that the beer is "best before" such- and-such date. In this case, the bottle screams out the suggestion, which hardly seems like a suggestion. In such large letters and num- bers, it seems more like an edict. probably beer, but the conversation about the beer," said Greg Koch, Stone's chief execu- "This isn't just about the tive and co-founder. "More and more people are col- lecting beer, which is awe- some, but we all have an experience of waiting too long to open a bottle." Even Koch has been guilty. "I've kept wonderful beer past its prime to the point that it wasn't won- derful beer anymore," he said. MCT photo Breweries have long tiptoed around the subject of freshness, usually with a minute suggestion on the side of the bottle that the beer is "best before" such- and-such date. Here, a bottle of Stone IPA beer. conversation might be, the best thing about Enjoy By 09.21.12 is what's in the bottle: a deft sensory explosion. Like the most memorable IPAs, Enjoy By is piney, fruity, thick, savory and juicy. As soon as you experience your first rev- elatory robust whiff, the merits of drinking fresh will be clear. The beer's early buzz could lead it to become a regular in Stone's rotation, including an encore in Chicago. But up next, Koch said, will be Enjoy By 11.09.12, which will be released in early October in Ohio and Colorado. Availability of the beer can be tracked at stone- brewing.com/enjoyby. As important as the Don't use too much sugar in marinades because it can burn quick- ly. Prepare the ingredients. Heat the grill. Make the kabobs and corn. PEANUT CRUSTED BEEF WITH MIXED VEG- ETABLE KABOBS 3 tablespoons hot pepper jam or jelly, divided use 3⁄4 pound beef tenderloin, fat removed and cut into 1 1⁄2 to 2-inch cubes 2 tablespoons chopped, dry roasted peanuts 2 cups red or green bell pepper, cut into 1-inch pieces 2 cups baby bello mushrooms, or other mushrooms Olive oil spray Marinate foods at least 1 hour and, depending on the food, even overnight. M arinate food in plas- tic bags or nonreactive bowls (glass or stainless steel). To use a marinade that food has soaked in as a sauce, bring it to a full boil and boil for 5 min- utes in order for it to be safe. A safer bet is to make an extra batch of marinade and serve it on the side. 8049 Hwy 99E, Los Molinos, CA We Accept EBT "Your Family Supermarket" BLACK CANYON ANGUS BEEF WE FEATURE We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY SPECIALLY CUT MEATS AT NO EXTRA CHARGE Prices good Sept. 12 - Sept. 18, 2012 Meat Bonanza October 13th Annual Fall Boneless Beef Top Sirloin Steaks Small Size, Pork Spareribs Grill Packs Fresh Boneless, Pork Sirloin Roasts 3 medium ears corn-on-the-cob, husked 4 skewers in a bowl and stir until smooth. Toss meat in jam and then roll in chopped peanuts. Thread meat onto two skewers. Place bell pepper and mushrooms in a bowl and Preheat grill to medium heat. Place 2 tablespoons jam microwave on high 2 minutes. Remove and thread onto 2 skewers. Spray with olive oil spray. Place corn on a large piece of foil and spread remain- ing jam on corn. Close foil to seal the corn. Place the meat skewers, vegetable skewers and corn on the grill. Grill meat 5 minutes, turn and grill another 3 minutes for rare, a meat thermometer should read 125 degrees. Grill 2 more minutes for medium rare, a meat thermometer should read 145 degrees. Grill the corn and the vegetables 5 minutes, turn and grill 5 more minutes. Makes 2 servings. 384-1563 STAMPS ACCEPT FOOD WE REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS NO CARDS Wednesday, September 12, 2012 – Daily News 5A • 8am-5pm Watch For Details Coming Soon! Meat Specials Imitation Crab Meat Fresh $399 lb. Salads, Select Varieties 5-12 oz. bags Buy one get one Free! Meal Cereals 12-16.5 boxes Malt-O- 10 for C & H Granulated 4 lb. bags $10 2 for Quencher 32 oz. Gatorade Thirst Grocery Specials Crystal $500 Geyser Alpine Water 1 gallon $189 Sourdough 24 oz. 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