Monday, September 21, 2015

Peruvian Skirt Steak with Roasted Potatoes, Peppers and Onions


Adapted from the "Homemade with Honey" cookbook by Sue Doeden
Authored by Diane Fluin for Minnesota Honey Company


Steak
1½ to 2 pounds skirt steak (or flank steak)

Marinade
1 cup fresh flat-leaf parsley, leaves only
9 cloves garlic, smashed 
½ cup extra-virgin olive oil
3 tablespoons white wine vinegar or red wine vinegar 
2 tablespoons MN Honey Company Meadow Wildflower honey
1 jalapeno pepper, seeds removed 
1 teaspoon dried oregano 
1 teaspoon sweet paprika 
1 large (gallon) resealable plastic bag

Dressing 
½ cup extra-virgin olive oil 
½ cup fresh flat-leaf parsley leaves, finely chopped 
¼ cup white wine vinegar or red wine vinegar 
2 tablespoons minced garlic 
1 teaspoon dried oregano 
1 teaspoon MN Honey Company Meadow Wildflower honey 
¼ teaspoon salt 
1/8 teaspoon freshly ground black pepper

Roasted Vegetables 
12 ounces fingerling potatoes (or other waxy potatoes, like Yukon Gold)
2 large red onions
1 green bell pepper 
1 yellow bell pepper 
1 red bell pepper 
1-2 tablespoons extra-virgin olive oil



Marinate the steak



Place all marinade ingredients in a blender or food processor and process until garlic, parsley and jalapeno are finely minced and the marinade is mixed well.



Use skirt steak (top) or flank steak (bottom) for this dish. Pound to uniform thickness and cut into smaller pieces, if desired, to make them easier to fit in the gallon-sized plastic bag.



Place steak in bag, pour in the marinade and seal. Squeeze bag to thoroughly coat all sides of the steak and keep refrigerated for 6 to 12 hours.


Prepare the dressing


Place all the ingredients in a tightly lidded jar and shake well. Keep refrigerated until ready to use; shake well just before serving.


Roast the vegetables


Preheat oven to 375 degrees F. Rinse potatoes and slice lengthwise into ¼-inch wedges. Toss lightly with olive oil.




Cut peppers into large pieces and remove seeds and membranes; lightly brush both sides with olive oil. Slice the onion into 1-inch pieces and toss lightly with olive oil.

Spread potatoes in a single layer onto a foil-lined baking pan. Place peppers skin-side down in the same baking pan with the potatoes. Bake 15 minutes, then place the onions in a single layer on the same baking pan. Bake another 15 minutes, or until potatoes are tender and lightly browned and peppers are softened (about 30 minutes total).

After cooking, slice the peppers into ¼-inch wide pieces and arrange all vegetables on one half of a serving platter. Cover with foil to keep warm.


Grill the steak



Preheat grill to about 400 degrees F. Remove the steak from the marinade, scraping off as much marinade as possible. Season both sides with kosher salt and pepper.


Place onto hot grill and cook to desired doneness (about 3 minutes per side for medium rare). Remove steak, cover with foil and let stand for 10 minutes before slicing.

While the steak rests, take the dressing out of the refrigerator to allow it to come to room temperature. Transfer to a serving bowl, if desired, to pass at the table.




Slice the steak across the grain and arrange on the platter with the potatoes, onions and peppers. Allow guests to serve themselves by passing platter and the dressing at the table.


Got leftovers? Try one these tasty alternatives:


In a tortilla

Dice the steak and vegetables into small cubes and heat in a pan with leftover dressing over medium heat.



Keep stirring and tossing, and when thoroughly reheated, use as a filling for tortillas.



On a salad



Reheat steak and vegetables and serve over salad greens (romaine, butter lettuce) topped with dressing.


Monday, September 7, 2015

About a beekeeper that kept more than bees!


The vintage ceramics in our upcoming Showcase event were previously owned by an avid MN beekeeper, Ron Griffith, who managed about 500 colonies on five different farms south of Red Wing. His family business of nearly 30 years extracted honey out of a round barn (now bed and breakfast).  In addition to honey- and bee-themed ceramics, he amassed a beautiful collection of deviled egg plates! These pieces are looking for new, loving homes.

Start your holiday shopping early - celebrate the bees and give a gift that tells a story! Join us for the October 3 & 4, 2015 Vintage Ceramics Showcase. You’ll have a chance to read the full story about Ron’s life.


Event Invitation
Vintage Ceramics Showcase & Sale
When: Saturday, Oct 3 (11 am - 6 pm) & Sunday, Oct 4 (12 - 5 pm)
Over 200 honey- and bee-themed vintage ceramics and deviled egg plates will be featured in the store.

Event Drawing - register early! Stop in the store anytime between now and October 4th, and register to win one of two great prizes (see pictures)! One entry per person in either the adult or children’s category. No purchase is necessary, and you need not be present to win. Drawing will be held at the Showcase event on Sun. afternoon, Oct. 4 at 4 pm.

Adult category prize: matched-set honey pot & deviled egg plate
Children’s category prize: ceramic bee coin bank
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September is NATIONAL HONEY MONTH!

On the heels of National Honey Bee Day in August, September continues the focus on honey bees and what they bring to our lives - delicious and healthful honey! And, if it weren’t for the beekeepers, we wouldn’t be able to enjoy all the sweet treats that bees manufacture...naturally!

Honey is harvested throughout the growing season here in Minnesota, and because it doesn’t spoil, we here at the Minnesota Honey Company can keep a variety of honeys on our shelves all year round. At the heart of our mission, we’re making sure you have access to raw, local honey long after the growing season ends.

Taste Notes
We know that taste is important to you, and different flavors can occur from season to season.


As flowering areas mature and the composition of flowers change over time, honey flavor variations occur naturally. That’s what keeps honey so interesting. Honey samples are always available in our retail store so you can determine what fits your palate, recipe or use.

Beekeepers selectively decide what types of honey they want to collect. Accordingly, they set their bee boxes and extraction schedules. For example, because clover flowers early in the spring (before other bee-favorite flowers bloom), beekeepers will extract clover honey early in the summer. On the other hand, later summer harvests might reap honey made from diverse floral sources - a wildflower variety.

In certain situations, bee boxes might be positioned in an area where one single flower source is available. Orange blossom honey is one interesting example. We have Minnesota bees that snowbird to Florida because their beekeeper is contracted by an orange grove for pollination services. The bees collect the nectar, and we get to enjoy this unique honey back here in Minnesota AND, at the same time, support a Minnesota small business.

Honey for All Reasons
Whether you use honey in the kitchen for eating and cooking, keep it in the medicine cabinet for natural health remedies, or give it as ‘sweet’ gifts to friends and loved ones, keep Minnesota Honey Company in mind as your go-to source for local honey. We have a variety of honeys to offer all year round and are here to serve you!