Tag: beef

Posted on by — Leave a comment

Tines of Thanks

By Laura Andrews

The pitchfork is sometimes used as a symbol of hard work, or perhaps as an indicator of an angry mob. At Jay & LeAnne Cutts’ farm near Mission Hill, it’s a sign of friendship. For the past 5 years, the Yankton County couple and their sons Frank, Robbie and George have hosted a pitchfork fondue party to show appreciation for friends, neighbors and acquaintances.”I invite people that have touched me or my family in some way, people I want to share with and say ‘Thank you for being my friend,'” LeAnne says.

The Cutts family provides the meat — this year, a case of pork loin and aged prime sirloin — and other fixings. Mission Hill residents Scott Olson and Keith Williams bring the setup, the fondueing know-how, and the clean pitchforks.”They’ve got it down to a science,” LeAnne says.

Williams also prepares”skinny potatoes,” shredded hash browns cooked in a Dutch oven with heavy whipping cream, cheese and two pounds of bacon. Raw vegetables, fruit and Dutch oven desserts fill out the menu.

Guests gather their lawn chairs around the fondue crew to watch them work. After the meal is served, there’s live music and dancing, outdoor films for the kids, and plenty of good conversation.

It’s hard for South Dakotans to come empty-handed, but Olson, Williams and the Cutts family provide everything needed for a pleasant summer evening.”People always say, ‘What can I bring? What can I bring?'” LeAnne says.”I tell them just to come and have a good time.”


Pitchfork Fondue Tips

  • Use a big pot. At the Cutts’ party, they use an old cast iron scalding pot, a relic of hog butchering days, which holds about 25 gallons of oil.”If you were using a smaller pot, it’d be tough to keep the temperature up where it needs to be,” says Jay.
  • Heat the oil to 325-350 degrees.
  • Cooking time varies by the size of the meat chunks.”The trick is to know when to pull the meat out,” says Jay.”It is so hot that it keeps cooking as you take it off the fork,” He recommends going by color.”The pork turns to a light tender brown and the beef is probably gray. You don’t want any brown to the beef.”
  • Season the meat with a bit of seasoned salt — no steak sauce or other condiments are needed.

Posted on by — Leave a comment

No Bucks in Aberdeen Beef?

By Cory Allen Heidelberger

This week’s bankruptcy declaration by Northern Beef Packers in Aberdeen is good news for nobody. Around 300 workers (those who survived the April layoffs) can’t get their paychecks. 277 creditors — including local contractors and beef suppliers — are left holding the bag, wondering if the Chapter 11 proceedings will shake loose any of the money NBP owes them. Livestock producers who still believe in NBP’s business model are left with one less local buyer competing for their product. A city that has bent over backwards to help NBP through its long, arduous planning and building phase with a TIF district and other help now stands with zero return on its investment.

The only good side of NBP’s bankruptcy is the opportunity for a serious conversation about at least two important questions about economic development in South Dakota:

1. Why hasn’t Northern Beef Packers succeeded? On paper, NBP proposes a business model all South Dakotans should love. NBP wants to crack the big meatpackers’ oligopoly. It wants to create an opportunity for northeast South Dakota livestock producers to sell their product locally, lowering producers’ transportation costs and boosting their profit margins. It supports the South Dakota Certified Beef program, a struggling project started by Governor Mike Rounds in 2005 to differentiate our beef in the marketplace and further boost our cattle business.

Does NBP’s failure show that there’s no beating the big packers? Does it show nobody is really that interested in beef stamped “South Dakota”? Or does it show that the folks running NBP just don’t know what they’re doing, and that an untapped opportunity awaits some savvy entrepreneur?

2. Why has the State of South Dakota given Northern Beef Packers so much help? NBP could not raise enough capital from local investors to get off the ground. The state of South Dakota had to jump start it by lining up foreign investors to pay $500,000 each in return not for profits but for green cards. (This exchange is the EB-5 Immigrant Investor program, facilitated in South Dakota by the South Dakota Regional Center, a technically private company created during the Rounds administration to manage the Governor’s Office of Economic Development’s EB-5 efforts.) For NBP alone, South Dakota has recruited 160 foreign investors who have invested $80 million dollars, without which NBP would not exist.

Is any one business in South Dakota worth that much hustle from Pierre? Is it in the state’s best interest to solicit investments in risky business ventures from outside investors who do not have to live with the local consequences of those ventures’ failures?

The immediate priority in Aberdeen should be to pay workers and creditors and minimize the economic damage. But Aberdeen and South Dakota need a longer-term conversation about prospects for the local beef market and the wisdom of state involvement in the EB-5 program and economic development.

(Say, that Rounds fellow–isn’t he running for some public office or another? Isn’t he in a position to answer questions and lead a public conversation about topics like this?)

Editor’s Note: Cory Heidelberger is our political columnist from the left. For a right-wing perspective on politics, please look for columns by Dr. Ken Blanchard every other Monday on this site.

Cory Allen Heidelberger writes the Madville Times political blog. He grew up on the shores of Lake Herman. He studied math and history at SDSU and information systems at DSU, and has taught math, English, speech, and French at high schools East and West River.

Posted on by — Leave a comment

Saint Ur-WHO?

By Laura Andrews

This weekend, many South Dakotans will honor a very special holy man. But his fame is limited — you won’t find him in Butler’s Lives of the Saints or any other hagiography, and the Vatican doesn’t claim him. His accomplishments are limited to ridding one little European country of an animal plague. Of course we’re referring to St. Urho of Finland.

Urho’s a manufactured saint — Minnesota Finns dreamt him up in the 1950s to show up the Irish and their Saint Patrick. Their legend states that St. Urho was a hardy fellow, a voracious eater of kalla mojakka (fish head soup) and sour buttermilk. When Finland’s grape crop was threatened by grasshoppers, Urho saved the day. He banished the pests with a simple chant,”Hein‰sirkka, hein‰sirkka, mene t‰‰lt‰ hiiteen.” (Non-Finnish readers, that’s”Grasshopper, grasshopper, go to hell.”) The insects obeyed, the grapes were saved, and wine flowed for everyone.

Phony or not, Finnish Americans embraced the saint. Now St. Urho’s Day celebrations occur all over the country each March 16, incorporating fun, Finnish foods, and St. Urho’s official colors, Nile green and royal purple.

If you would like to participate in St. Urho’s Day festivities here in South Dakota, you’ve got two options this Saturday. Lake Norden will hold their annual parade at 11 am on Main Avenue. It’s followed by a potluck and a special program at the Community Center. Frederick, South Dakota also observes St. Urho’s Day with Finnish foods like mojakka (beef soup), lihapiirakat (meat pies) and Finn bread. There’ll also be a wine tasting exchange, where participants of drinking age bring a favorite bottle of wine for others to sample. Join in the fun at Frederick’s Community Center from 6-8 pm.

Mojakka: A Finnish Favorite

This recipe comes to us via Heidi Marttila-Losure, a Frederick native and the editor and project administrator of Dakotafire Media, a journalism project that focuses on the rural issues facing the James River watershed area of North and South Dakota. Marttilla-Losure told us the secret of making mojakka: “Do not use flour when you brown the meat. Just brown it in butter. If you use flour, you might make a fine soup, but it won’t be mojakka. The clear broth and the rutabaga are its key characteristics.”

1 1/2 to 2 pounds beef stew meat
2 tablespoons butter
6 cups water, broth or a combination
1 medium onion, chopped
2 teaspoons whole allspice
6 medium potatoes, peeled and chopped
2 carrots, peeled and thinly sliced
1 large rutabaga, peeled and chopped
1 teaspoon salt

Brown meat in butter. Place meat in stock pot with water, onion and allspice. Bring to a simmer. Stir in the potatoes, carrots, rutabaga and salt. Replace lid and simmer on medium-low until vegetables are tender, about 30 minutes.

Some variations on this recipe include adding garlic, bay leaves or celery.

Posted on by — Leave a comment

Hot Dogs

By Fran Hill

My life now revolves around hot dogs. No, I didn’t invest in a little food cart to sell dirty water wieners on the street corner. Hubs, Ace, and I opened our home to two more dachshunds. We are now a three hot dog home.

After we lost our female doxie to heart disease in December, our house was very quiet. Ace, our remaining dachshund, stopped eating, reverted to some poor bathroom habits, and clung to me when I was home. Sissy’s lively personality had been our spark. We were lonely and grieving.

In January, I decided that it might help Ace to find another companion and contacted an area rescue organization, Dakota Dachshund Rescue. I perused the (unfortunately) long list of pups available for adoption and sent a rambling email that described Ace’s more stoic personality and the habits of our lifestyle. The reply came quickly with a request that I complete the adoption application and asking if my hubs and I could attend the monthly Meet and Greet to get to know some of the adoptable dachshunds.

Dakota Dachshund Rescue is a private, all volunteer, non-profit organization. The very small group of volunteers really love wiener dogs. They work together to rescue abandoned, abused and unwanted dachshunds, including those that need rehoming because their owners just can’t keep them anymore.

Without a facility to house the dogs, all dachshunds with Dakota Dachshund Rescue are in foster homes. My hat goes off to those volunteers. They open their homes and hearts to the pups with the hope that they will one day have to let them go, even if it aches to do so. Once a month, the organization hosts a Meet and Greet at an area pet store, Your Pet Stop in Sioux Falls, to ease potential adoptions. With our references checked and adoption application approved, Hubs and I set off to meet some loveable doxies. Of course, Ace also joined us. There would be no four-legged family additions that were not approved by our long and lean king of the household.

Tabby and Jenn seemed to know we were the ones before we were even in the door. Jenn curled up in Hubs’ arms and fell asleep, and Tabby batted her big, brown eyes and barked at me every time I set her down and tried to walked away to look at another dog. Ace, meanwhile, took it all in stride and lounged at Hubs’ feet inside a pen at the back of the store. The mother and daughter pair of doxies had never been apart, and it was required that they be adopted together. We were going to be a three dog family.

A few personal issues put off the official adoption for a few weeks, and during that time, I drove the DDR volunteers crazy with my never ending emails. What were the girls’ sleeping habits? What kind of food did they eat? Were they OK with stairs? The girls already had me wrapped around their little paws as I purchased new kennels, harnesses and food dishes to be ready for their arrival. Everyone was anxious for the girls to come home.

The day I picked up the girls, Jenn jumped into my lap and kissed me incessantly. Their foster mother and I hugged and brushed away a few tears as I prepared to leave. In the car during the drive home, Tabby nervously let me know that she needed a pit stop and after a brisk walk, curled up in the carrier and went to sleep with her tiny daughter. I cried again.

Arriving home, I had arranged for Ace and Hubs to meet us in the backyard. When I opened the gate and let the girls run in, Ace danced around them with joy. All three pups explored the backyard and sniffed for squirrels together. Just moments later inside the house, all found their spots to settle in and cuddle with Hubs in his chair and watch a little football.

Tabby and Jenn have now been with us just over two weeks, and there has never been any doubt that the girls are home. It is as if they have always been here. Their smart, inquisitive minds learned the ins and outs of the puppy door immediately. Tabby isn’t thrilled with Ace’s love of playing ball, but has learned that boys will always be boys. Jenn took a few days to really begin eating and even now the little cuddle bug would prefer to be held instead of have a treat, but has no problem letting us know that dinner smells good and she would like a bite. Ace has shared his home, his bed, his toys, his food and his heart with both girls. Every morning begins with a sweet round of mutual kisses and butt sniffs among the pups. This is their forever home.

Our furry hot dogs make our home happy, and Deviled Chili Cheese Dogs make our tummies happy. While not a menu staple for the health conscious, chili cheese dogs are a deliciously messy indulgence. Start with good quality wieners to really make this treat worthwhile. The heat of the saucy, seasoned ground beef can be adjusted from mild to wow with your choice of chile powders. An extra step of tossing the scored hot dogs with hot sauce adds an unexpected burst of flavor, and don’t skimp on the cheese. Melty, gooeyness is essential for a superb chili dog.


Deviled Chili Cheese Dogs

(adapted from Rachael Ray)
1 pound ground beef
kosher salt
freshly ground black pepper
1-2 tablespoons Worcestershire sauce
1 small onion, chopped
2 cloves garlic, minced
1-2 tablespoon chili powder (I used Ancho Chile Powder)
16 ounces tomato sauce
8 all-beef hot dogs
1 tablespoon butter
1 tablespoon hot sauce (I chose Frank’s Red Hot)
8 hot dog buns, toasted
2 cups shredded cheddar cheese

Heat skillet to medium heat and add the ground beef. Season with salt and pepper. Brown and crumble the beef. Add Worcestershire, onion, garlic and chili powder. Cook together a few minutes to soften the onion and garlic. Add tomato sauce and bring to a simmer. Reduce heat and simmer until sauce is thickened. Meanwhile, boil the hot dogs until heated through. Drain and return pan to the heat. Add the butter and hot sauce and stir to combine as butter melts. Score the hot dog casings and return to the pan with the hot sauce. Brown the dogs and crisp the skin in the sauce mixture. Heat broiler. Arrange hot dogs in buns and top with chili and grated cheese. Place dogs under broiler and melt cheese. Serves 4.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

Posted on by — Leave a comment

It’s Not Made From Real Tigers

By Laura Johnson

It’s always a surprise when something common to you turns out to be quite strange and exotic to someone else. A friend and I recently went up to Meridian Corner, a watering hole located south of Freeman at the intersection of Highways 81 and 18, to sample their chislic and fleisch kuechle. He noticed a sign on the wall for tiger meat. He asked,”Is it made from real…?””No, of course not,” I interrupted.

Apparently there are a lot of folks in this world who are entirely unfamiliar with tiger meat. Wikipedia hints that it’s more common in Midwestern states with large populations of German immigrants, but my Minnesota-born chum descended from Wisconsin Germans had never heard of the stuff. It’s a raw beef concoction, ground and heavily spiced, served with saltine crackers and beer.

It may sound strange, but it’s a relative of the once popular steak tartare. Concerns about E. coli and other foodborne pathogens led to a decline in popularity for both dishes, but if you have a good immune system and a trustworthy butcher, the risks are not as great. But the butcher my family buys the savory snack from requested that I not mention his tiger meat supply, implying strongly that you have to know what it is and how to handle it in order to consume it safely.

People braver than I am make their own — but they know their beef is from a good source and they grind the meat themselves using well-sterilized equipment. Since I believe in leaving preparation to the tiger meat-making professionals, the following recipe is presented for educational purposes only.

Tiger Meat

From Random Riff-Raff

1 pound extra-lean ground beef
1 small onion, diced
2 teaspoons Tabasco sauce
2 teaspoons garlic powder
1 teaspoon cayenne pepper
3 teaspoons salt
2 teaspoons pepper

Mix all ingredients together in a bowl; cover with plastic wrap and let stand for 8 hours. Spread on crackers. Do not eat after 2 days.