Beef: Crumb-Coated Flank Steak,
Balsamic Vinegar Glazed Beef, Stuffed Potato
With the opening of the Piggly Wiggly at Seaside Farms, we have rediscovered beef. Our years in the midwest spoiled us because excellent beef was always readily available. If you enjoy premium quality meat, we highly recommend the new "Pig". We have consumed more beef since the opening of the store than we have in the past several years combined. For you beef lovers, this means we will finally include some beef recipes to augment the many chicken and pork recipes you have seen in previous columns.
A recipe that goes well with beef was discovered many years ago and has now resurfaced. It brought with it a vivid memory of an attempt at using the (then) new food processor to mash potatoes. In the years that have followed, we've noted that mashed potato recipes frequently feature a warning about using food processors. Our experience quickly taught us that you can make something very similar to wallpaper paste with just a few quick turns of the processor blade. Being confronted with the totally unusable insides of six baking potatoes to be used as part of a dinner for guests is not something you forget quickly. As a result of this disaster, we suggest using a mixer, ricer or potato masher for the stuffed potatoes.
