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From the
Heart of
Washington |
Fresh
From the Heart of Washington
Meet Bill...
Meet Bill
Monson, a Washington beef
rancher and wine producer who
has been featured in From the
Heart of Washington print
advertisements.
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The WSBC has recently teamed up with other Washington commodities to work
together in the promotion of the bounty of Washington’s agriculture.
From
the Heart of Washington is a campaign designed to increase demand
for Washington agricultural and food products by Washington buyers.
The objectives of From the Heart of Washington are to illustrate the economic,
lifestyle and environmental benefits of the State’s agricultural industry. In
addition, the campaign works to put a face on Washington’s agriculture,
emphasizing the abundance of high-quality, healthy and safe products that are
grown locally.
Agriculture employs more people than any other industry in Washington and
supports thousands of families in the state's urban and rural communities. The
beef industry, our fourth largest commodity here in Washington, fuels $654
million in total production receipts to the State. From the Heart of Washington
reminds people that buying local agricultural products helps to ensure a
healthy economy in our State.
The campaign is design to be three years long and is funded out of a one-time
federal grant issued last fall to help support agriculture in Washington State.
It will highlight the state's diverse seasonal crops, livestock, processed
foods, wine, nursery products and seafood.
More than 300 commodities are produced in Washington, so if its “Local Grown,
Take It Home!”
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Dishing with Kathy Casey
NEW! Fresh from Kathy's kitchen:
Kathy Casey's Sunday Slow-Cooked
Roast Beef...
with half a bottle of wine
and twenty cloves of garlic!
Yummy Recipes, From the Heart of Washington
Check out this fabulous summer grilling recipe developed by From the Heart of
Washington Celebrity
Chef Kathy Casey. Using all Washington
products makes this tasty treat of a dinner a fancy delight that is quick and
easy enough to put together any night of the week.
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Kathy Casey’s Garlic Marinated Washington Flank Steak
with Sassy Blue Cheese & Herb Smear
Total preparation and cooking time: 20 minutes
Marinating time: 1 to 8 hours
1 1/2 - 2 lb flank steak
1/4 cup Worstishire sauce
2 teaspoons Kosher salt
1 teaspoon coarse ground black pepper
2 Tablespoons minced garlic
1/4 cup olive oil
Smear:
1/3 cup blue cheese crumbles
3 tablespoons butter, salted, room temperature
1 tablespoon prepared horseradish
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
kosher salt and pepper, to taste
1. Trim steak of any outer pieces of fat or silver skin.
2. Place the flank steak in a large zip top plastic bag, then in a small bowl
combine the all the marinade ingredients. Pour marinade into plastic bag -
press out any air and then zip closed and then move meat around bag to
marinate. Refrigerate for a minimum of 1 hour or preferable overnight.
3. Combine Smear ingredients together in a small bowl and stir until smooth.
Refrigerate until ready to serve. Bring to room temperature 1 hour before
serving.
4. When marinating is complete, remove steak from marinade and drain it well.
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Meet Tom
Click here to view larger image
Meet Tom Beechinor, a Washington beef producer
who has been featured in From
the Heart of Washington print ads in the Pacific Magazine of the Sunday Seattle
Times.
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5. Grilling, the flank steak over medium hot or high fire is best. Sprinkle each
side with kosher salt and pepper to taste. Grill meat about 4 minutes per side,
for rare or cook to desired doneness - time per side will vary depending upon
the heat of your grill and the thickness of meat
6. Place flank steak on a platter and immediately smear the side that was most
recently on the grill side and then spread with smear.
7. Let it sit about 5-10 minutes before serving, allowing juices to settle.
8. To serve: slice thinly, at an angle, across the grain. and spoon up sauce and
juices on to servings of meat.
Makes 4-6 servings.
© 2003 Kathy Casey Food Studios
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