May is Beef Month! This is exciting for me as a cattle producer, but then again I don’t really need a holiday to eat beef.
I thought today we would visit about a great May “holiday” – the Kentucky Derby! I love the idea of Southern proper ladies in fancy dresses, wearing large hats and sipping on mint juleps, as well as gentlemen in seersucker suits drinking bourbon and water and smoking cigars.
Photo Courtesy of www.heartofahorse.org
If you’ve never been to Churchhill Downs, the grounds themselves are beautiful, and watching the horses race is truly exhilarating. This is an American tradition, and in my opinion a great excuse to invite over your friends, put on a big hat and grill some beef!
The race is set for Saturday, May 4th at approximately 6:24 pm EST.
Here’s a healthy way to incorporate beef into your party – kabobs! Krissy at The Dainty Chef shares a great recipe for pineapple beef kabobs on her blog here, http://dainty-chef.com/2011/05/pineapple-beef-kabobs.html
Pineapple Beef Kabobs
For the marinade:
1 cup teriyaki
1/2 cup brown sugar
1 6 oz. can pineapple juice
6 cloves garlic
1/8 tsp. pepper
1 tsp. lemon juice
1 tbsp. worchestire sauce
beef tenderloin or your favorite type of steak (how much depends on how many kabobs you want)
For the kabobs:
Cut the red onion, red pepper and pineapple into chunks.
Combine all your marinade ingredients into a bowl and whisk together. Cut your choice of meat into chunks and drop into marinade. Cover & refrigerate for 1-4 hours. When ready to cook, preheat grill to medium high. Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, peppers and onion. Grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.
Photo courtesy of dainty-chef.com
Remember May is Beef Month. How else can you celebrate? It’s easy to incorporate beef into your diet, especially with warmer temperatures and grilling season officially here to stay.