NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665

April 29, 1999

Prairie Fare: Imbibing Spring's Essence

To many it's an essential ingredient of the springtime experience: the smell of char-broiled meat, be it bovine or porcine, fish or fowl. Of course, enjoying the vernal splendor of outdoor cooking requires selectivity and creativity, which to my way of thinking implies risk taking.

When grilling meat—that is, subjecting it to relatively intense heat—you should not select something too lean. Placing lean cuts directly over high heat, whether a gas flame or a bed of glowing charcoal, is the surest way I can think of to transform your meat into something you should be lacing up instead of serving. I'm quite certain that none of you wants to gain a reputation for being a culinary cobbler, so if you're preparing lean cuts or skinless breasts, turn the heat down or use the indirect grilling method, whereby your meat is not sitting directly over the heat source as it cooks.

But there's more to good grilling than texture. What can you do to ensure that your creation also becomes a mouth-watering memory, one improving with the passage of time? Enter creativity and risk taking—and imbibing. I'm referring to marinades.

Marinades can serve a dual purpose. These highly seasoned concoctions allow meats—and vegetables—to absorb flavor. The acid most marinades contain also tenderizes tougher cuts of meat, but with the addition of acid comes a caution: Don't use an aluminum container for marinating. It's best to use glass, stainless steel or a ceramic container instead.

The following recipe is one I've adapted, and it will certainly test whether you're a risk taker. All the ingredients are available regionally (some through specialty stores). The original recipe is available via a Danish Internet site (http://sunsite.auc.dk ). One of the site's sponsors is Denmark's Aalborg University.

Mediterranean Marinade
Yield: 8 servings (enough for 1½ pounds of meat or vegetables)

Ingredients:
2 teaspoons cumin seeds
1 teaspoon each—coriander, cardamom and fenugreek seeds
½ cup olive oil
¼ cup fresh-squeezed lemon juice
1 small onion, chopped
6 garlic cloves, chopped
2 tablespoons fresh ginger, minced
1/3 cup paprika
1 teaspoon red pepper flakes
1/8 teaspoon each—ground cinnamon, cloves and allspice
salt and freshly ground black pepper to taste

Procedure:
Toast cumin, coriander, cardamom and fenugreek seeds in a skillet over medium heat until fragrant. Place toasted spices, olive oil and lemon juice into a blender and puree. Add onion, garlic and ginger and continue pureeing until mixture is smooth. In a bowl, combine puree with remaining ingredients and mix well. Spread on meat (or vegetables) and marinate overnight in refrigerator. Wipe off marinade and discard. Grill meat to a safe temperature: beef steak (medium-rare), 145 F; beef steak (medium), 160 F; ground beef patties or pork chops, 160 F; and chicken breasts, 170 F.

What's Your Take on This, Julie

If you've stepped outdoors in our recent warm weather, chances are you've breathed in the aroma of sprouting grass and grilled food. Or at least you wish you had. Pleasantries aside, with the return of warm weather, we all need to take some precautions in the area of food safety.

In warmer months, we see an increased chance for cross contamination as we move our cooking outside and more cases of temperature "abuse" occur due to poor or inadequate refrigeration. We also see more chances for improper cooking because we may not yet be familiar with our cooking equipment.

No one likes being sick with the flu-like symptoms that accompany food poisoning. But remember the same symptoms that are mere annoyances to a usually healthy adult could kill an infant, elderly person or someone with a compromised immune system. Here are some tips to keep bacteria from spoiling your fun.

Wash all fresh produce carefully, particularly melons. Use plenty of water and a brush if necessary. The rinds may be contaminated with bacteria such as Salmonella, which could contaminate the flesh when sliced. Given enough time and warm temperatures, the bacteria can grow to numbers that could make you sick.

If your barbecue is not in your own backyard, pack perishable foods in coolers. And don't use your cooler as a refrigerator; chill foods before they're placed in the cooler. Keep the cooler with you in the air-conditioned part of your vehicle and not in the trunk. When you reach your destination, keep the cooler in the shade with the lid closed.

Marinate meat in the refrigerator. If you're planning to use some of the marinade as a basting or serving sauce, it's safest to set aside that portion of your marinade so it won't contact uncooked meat or its juices. Or at least boil this marinade a couple of minutes before basting the meat with it or serving it on the side. Use a meat thermometer to gauge doneness. Don't rely on the color of the meat or the juices. Grill ground beef patties to at least 160 F, chicken breasts to at least 170 F and whole turkeys to at 180 F, and measure the temperature in several places.

On warm days, foods should be on the buffet line for no longer than an hour, so set out perishable foods, such as macaroni salad, in smaller portions. Put the small bowl of salad in a larger bowl filled with ice. Replenish it later in a clean bowl.

And wash your hands for at least 20 seconds with warm soapy water any time you do something that may have contaminated them. Most scientists no longer recommend antibacterial soaps due to the possibility of aiding the development of antibiotic-resistant "super bugs."

Be adventurous with your marinades. One-eighth of the flavorful recipe for Mediterranean Marinade contains about 150 calories and 14 grams of fat. It also provides about 60 percent of the daily recommended vitamin A (from the paprika and red pepper) and 15 percent of the recommended vitamin C.

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Sources: Dean Hulse (701) 231-6136 and Julie Garden-Robinson (701) 231-7187

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