Friday, January 25, 2013

Stuffed Beef Tenderloin- Did I mention we have a sale going on?

Mmm! I had been waiting to do a tenderloin for awhile and thankfully this blog was the perfect excuse! Unfortunately, my imagination had abandoned me and I had no clue how I wanted to do it- and then a light bulb, his name is Kyle Pleskach.  Kyle works at the meat market when he isn't busy working as a chef.  He first entered our lives about three years ago when he was finishing up his degree in Culinary Arts and lucky for us never left :)

Kyle is a great asset to us because we constantly get question on how to prepare meats, so naturally I took advantage of this.  I asked him to come up with a fancy yet simply tenderloin recipe that my customers could make at home.  He did a great job and it was absolutely delish! 

Mushroom and Roasted Garlic Cheddar Stuffed Beef Tenderloin

What you will need:
-1 Beef Tenderloin
-Handful of Baby Spinach
-1 Sweet Onion
-2 Cloves of Garlic
-1 1/2 Cups Sliced Button Mushrooms 
-1 Sprig Fresh Rosemary
-1 Cup Finely Shredded Roasted Garlic Cheddar Cheese

1. You need to coarsely chop the sweet onion, slice the mushrooms, peel and slice the garlic, finely chop the rosemary (remember not the stem!), and finally grate that cheese!

2. Once you have prepped your food you are ready to start preparing the stuffing.  You want to start by sauteing the onion, garlic, and rosemary in a Tbs. of butter or olive oil on high, at this point you also want to start preheating your oven to 350 degrees. 

3. Once the onion has caramelized you want to add the mushrooms and once they have softened add the spinach until it starts to wilt. 

4.) While the stuffing is finishing up you want to start preparing your tenderloin.  It should be already trimmed and peeled by your butcher shop- this is a good question to ask and if they are not already, ask the meat cutter to do so for you! Most likely the tenderloin will still have the silver-skin on it unless you specify otherwise.  Not to worry you can simply remove it by inserting a knife through it and cutting it off lengthwise see picture:

Now that you have dealt with the silver-skin you need to open up the tenderloin so the stuffing has a place to rest.  A simple incision lengthwise down the middle of the tenderloin will do.  Remember you don't want to cut through it you just want to open it up see picture:

5.) You stuffing should be ready! Pour it down the middle of the tenderloin and then add that flavorful garlic cheddar cheese! 

6.) You're going to want to tie the tenderloin so the stuffing doesn't fall out- cooking string or butchers twine will work.  Once that is done place the tenderloin on a rack and a baking sheet. Now get ready for perfection! 

7.) Put the tenderloin on the middle rack in the over at 350 degrees for 15-20 minutes for medium-rare to medium tenderloin.  This will give you time to prepare any side dishes you have planned.  When you pull the tenderloin from the over let it sit for 5-10 minutes in order to let the meat absorb any moisture or flavors from the stuffing.  Tenderloin can sometimes be a dry piece of meat therefore this step is important!

8.)Slice the tenderloin in 1 to 1 1/2 inch medallions and serve!

Yum! Tenderloin is praised for it's tenderness but it can sometimes lack flavor because of how lean it is.  This recipe packs in the flavor and it's kind of healthy! 


Thursday, January 3, 2013

Can you or can’t you refreeze meat?!?!

Ok, the simplest answer is…Yes, you can!

It’s been a huge misconception among misinformed people that you can’t refreeze raw meat after you have thawed it once.  I can’t tell you how many times I get this question or I hear someone mention it in our store.  Therefore, no need to be alarmed you are not going to die from refreezing that meat you didn’t have time to cook. AND HERE COMES THE BIG-

BUT…that being said you need to look deeper into this argument to really understand where it comes from and how it even got started.

Why do people think you can’t refreeze meat/ what is their argument?

1.)    The idea is that when you thaw meat, bacteria starts to grow, then if you freeze it again, it will have even more bacteria when it thaws the 2nd time.

Now, this could be a valid argument if you let whatever you are thawing set out for a couple days then try to refreeze it while it’s starting to turn green… -_- but if you PROPERLY thaw meat you can surely refreeze it without this being an issue.

How do you NOT properly thaw meat?

1.)    If you let meat thaw on the counter or somewhere that it can reach temperatures between 40-140 degrees F that is considered NOT PROPER.  This is because temperatures in this range are considered the “Danger Zone”- where bacteria grows/ multiplies rapidly.

Keep in mind that if you are planning to fully cook whatever you have thawed the cooking process will kill these bacteria and it’s still fine to eat but refreezing is where the issue is raised.

How do you properly thaw meat in a way that is re-freezable?

1.)    Thawing food is best planned ahead and somewhere that the temperature is constant (40 degrees F or below) – hey that sounds like a refrigerator!  Yes…best method refrigerator thawing-  Ground meat, stew meat, poultry, seafood, should stay good for about 2 days, while red meat cuts(such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days after thawing.

Now there is other ways to thaw food properly such as cold water thawing, microwave thawing, or cooking without thawing but these methods should be fully cooked before re-freezing.

Lastly…fresh is best so back and forth between the freezer and refrigerator may cause some lack of quality but remember nothing deadly…

And if you are still skeptical...nature gave you a nose for a reason- use it! Chances are if it smells ok it is ok!

If you have questions or concerns feel free to contact me or refer to the USDA website:

Saturday, December 22, 2012

Pleased to Meet You, Meat to Please You!

Welcome to the Home of Croghan Bologna, The Croghan Meat Market's Official Blog Page! We are moving up in the world introducing new technologies with our business to keep our customers updated. Look here for recipes, store updates, meat education, food news, and more! For now here's a little bit about us :)

...Since the beginning of the Croghan Meat Marketcustomers have relied on the fine reputation that has been maintained by theowners for generations. We believe this reputation remains critical to the success of the business.

One of the most impressive qualities is the meatmarket’s ability to withstand the test of time. Throughout the changing generations and regulations the market has neverlost
sight of what’s truly important, the customer.

The market is run today by the fourth generationin the Campany family, Blaine Elizabeth Campany. Understanding the significance of keeping upwith the times, Blaine is introducing new goals and products for the company,while maintaining its excellent historic reputation with help from her thirdgeneration father, John Michael Campany. This father-daughter team has plans on bringing quality food and craftsmanshipto their hometown of Croghan, NY for years to come!

1927 Elmer "Buddy" Campany, Leslie "Cooper" Bush, Carl Nuspliger, Salesman Griffin
2009 Adriana Campany, John Campany, Blaine Campany