Saturday was the Nebraska Beef Cook-off 'What's For Dinner' contest. It's part of the River City Roundup and was held at the Qwest Center in beautiful downtown Omaha.
Good recipes. Good food. And I earned 5th place. I'm happy with it, especially since it was my first time competing in a live contest; however, it was fun to listen to some of the other cooks talk about how they thought things would turn out.
I'm already thinking of what I can create for next year's contest.... :)
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Monday, September 29, 2008
Friday, September 26, 2008
Beef Cookoff
Tomorrow's the Nebraska Beef Council's "What's For Dinner?" Beef Cookoff. I'll be cooking live from the Qwest Center at 3:15. Winner brings home new kitchen appliances!
I need to get my tote packed with all my cooking supplies. Will stop on way to Omaha and pick p shrimp and easy to heat red beans and rice mix.
Husker Jambalaya is so good!
Will post pics after contest.
I need to get my tote packed with all my cooking supplies. Will stop on way to Omaha and pick p shrimp and easy to heat red beans and rice mix.
Husker Jambalaya is so good!
Will post pics after contest.
Monday, September 15, 2008
Farm notes
The new tank is in and working nicely, I might add. If the winter months are as nasty as I hear they are predicted to be, it is possible the milk man might not be able to get here every day. Now, we can make it two days before we'd be in trouble.
Of course, Scott wanted to keep the other tank too, so we could do some experimenting with organics and raw milk. But....that isn't going to happen now.
Stopped and looked at a bean head for the combine yesterday. We were laughing that we have all Case-IH tractors and a JD combine (that's a piece of junk...). If we get the one we looked at, we'll have to adapt a Case head on the JD combine. Should be interesting.
Cut (or chopped....I always get in trouble when I try to associate a verb with a crop because it seems I never get it right, even though they all mean the same think: it's out of the field!!) silage and it should be ready to feed starting tomorrow or Wednesday. Have to finish feeding the bad silage we had to buy because the head feed man (=Scott) says if he mixes it, he's afraid we'll have a herd of sick milking mamas. Don't want that!
And the cherry tomatoes are overtaking the garden. I'm going to pull two plants today or tomorrow and make more salsa. You can never have too much salsa!! Plus, it's so good!
Of course, Scott wanted to keep the other tank too, so we could do some experimenting with organics and raw milk. But....that isn't going to happen now.
Stopped and looked at a bean head for the combine yesterday. We were laughing that we have all Case-IH tractors and a JD combine (that's a piece of junk...). If we get the one we looked at, we'll have to adapt a Case head on the JD combine. Should be interesting.
Cut (or chopped....I always get in trouble when I try to associate a verb with a crop because it seems I never get it right, even though they all mean the same think: it's out of the field!!) silage and it should be ready to feed starting tomorrow or Wednesday. Have to finish feeding the bad silage we had to buy because the head feed man (=Scott) says if he mixes it, he's afraid we'll have a herd of sick milking mamas. Don't want that!
And the cherry tomatoes are overtaking the garden. I'm going to pull two plants today or tomorrow and make more salsa. You can never have too much salsa!! Plus, it's so good!
Monday, September 8, 2008
Beef! It's What's for Dinner
So the dairy farmer's wife entered a cooking contest...
I'm a finalist in the Nebraska Beef Council's 'What's For Dinner' Beef Cook-Off. Around this farm, beef is what's for dinner nearly EVERY night (except in the middle of summer when we have roasting ears, fresh tomato slices, and watermelon).
I'll be cooking live from the Qwest Center, Omaha, at 3:15 p.m. on Saturday, September 27. It'll have to suffice for our tailgating party since we won't be able to go to the Husker game and instead, my sister and my dad will attend. But that is OK with me. Grand prize = new kitchen appliances! I'm all in favor of that!!
That just means that if we have the appliances, we really need to get going on the new house. :)
At least that's my theory!
I'll whip up a scrumptious batch of Husker Jambalaya. No recipe posted until AFTER the contest.
Made a crock pot full of it this weekend - used Nebraska 'Jersey' sirloin steak. Mmmm Mmmm! Tender, juicy and spicy!
I'm a finalist in the Nebraska Beef Council's 'What's For Dinner' Beef Cook-Off. Around this farm, beef is what's for dinner nearly EVERY night (except in the middle of summer when we have roasting ears, fresh tomato slices, and watermelon).
I'll be cooking live from the Qwest Center, Omaha, at 3:15 p.m. on Saturday, September 27. It'll have to suffice for our tailgating party since we won't be able to go to the Husker game and instead, my sister and my dad will attend. But that is OK with me. Grand prize = new kitchen appliances! I'm all in favor of that!!
That just means that if we have the appliances, we really need to get going on the new house. :)
At least that's my theory!
I'll whip up a scrumptious batch of Husker Jambalaya. No recipe posted until AFTER the contest.
Made a crock pot full of it this weekend - used Nebraska 'Jersey' sirloin steak. Mmmm Mmmm! Tender, juicy and spicy!
Friday, August 29, 2008
Weird and Wacky Holidays - August 29
Yes, I have to get back to writing about these interesting holidays.
August 29 is More Herbs, Less Salt Day. Hey, I'm all in flavor (nice pun) of using herbs instead of salt. And I usually do use more herbs than basic salt and pepper seasoning.
I have fresh cilantro and mint in my garden. Last year I had some oregano and it was wonderful when I made homemade spaghetti sauce. So delicious!
If you're not a herbologist, you can check out CNN.com to look up a spice and find out helpful info, including the source, what it tastes like, the best use, and cooking uses.
August 29 is More Herbs, Less Salt Day. Hey, I'm all in flavor (nice pun) of using herbs instead of salt. And I usually do use more herbs than basic salt and pepper seasoning.
I have fresh cilantro and mint in my garden. Last year I had some oregano and it was wonderful when I made homemade spaghetti sauce. So delicious!
If you're not a herbologist, you can check out CNN.com to look up a spice and find out helpful info, including the source, what it tastes like, the best use, and cooking uses.
Wednesday, July 16, 2008
Weird holidays - July 16
Wish someone could take over for you in the kitchen? Even for a day? Hire a personal chef today in honor of National Personal Chef Day. You can find one here. Unfortunately, I clicked on the map of Nebraska and it reports there aren't any personal chefs in the Cornhusker state.
But I know that is not true. There is a lady in Norfolk who has chosen this career path. I also clicked on San Diego since my sis lives there. A list of 33 possibilities popped up. That could be fun the next time we vacay there. :)
Since I'm Scott's personal chef - on a 3-meal-a-day basis - I'm putting in my order for dinner tonight, in case he ever reads this and decides to hire a personal chef. Let's start with a bowl of minestrone and a side salad consisting of a variety of greens, sliced strawberries, slivered almonds, and mandarin oranges topped with a tart blue cheese or lemon poppyseed dressing. For the entree, I would like a delectable pasta dish that is different from the same ol', same ol' that I can make myself. And for dessert, baked Alaska.
MM-mm-good!
But I know that is not true. There is a lady in Norfolk who has chosen this career path. I also clicked on San Diego since my sis lives there. A list of 33 possibilities popped up. That could be fun the next time we vacay there. :)
Since I'm Scott's personal chef - on a 3-meal-a-day basis - I'm putting in my order for dinner tonight, in case he ever reads this and decides to hire a personal chef. Let's start with a bowl of minestrone and a side salad consisting of a variety of greens, sliced strawberries, slivered almonds, and mandarin oranges topped with a tart blue cheese or lemon poppyseed dressing. For the entree, I would like a delectable pasta dish that is different from the same ol', same ol' that I can make myself. And for dessert, baked Alaska.
MM-mm-good!
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