SIAL Middle East 2013

SIAL Middle East Food ExhibitPat McCarthy will be attending the SIAL Middle East 2013 on November 24 to 26, 2013 in ADNEC, Abu Dhabi, United Arab Emirates, Booth No: F75.

Please call us 1-877-672-5623 (Toll free) – during business hours (8 AM to 3 PM) on Alberta time,  or send us an email for any questions.

News: FHC China 2013, November 13 and 14, 2013

FHC China 2013 on November 13 and 14, 2013 in ShanghaiPat McCarthy will be attending the FHC China 2013 on November 13 and 14, 2013 in Shanghai New International Expo Centre (SNIEC), China Booth No: 3CD12.

Please call us 1-877-672-5623 (Toll free) – during business hours (8 AM to 3 PM) on Alberta time,  or send us an email for any questions.

Kobe Classic Beef featured in The Camrose Booster

Kobe Classic Beef featured Camrose in BoosterKobe Classic Beef was recently featured in the Local Experts Answer your Questions section of the The Camrose Booster. Read the article below explaining why using Kobe Classic Beef makes a a burger stand out from the crowd.

Full article text:

What makes your hamburger so different from all the others?

It isn’t just one thing that makes the Doughboy burger stand out from the crowd. There are at least 20 kitchens in Camrose that have a burger on the menu so when you’re trying to create one that gets noticed, it has to make a statement.

Here are some dos and don’ts, based on 35 years of kitchen experience:

Don’t:
- Let the burger sit under a heating lamp, slowly drying out.
- Put the burger in a plastic bag or a Styrofoam box. Serve it
on a real plate, preferably white. No plastic allowed.
- Undercook or overcook the burger. An experienced cook
knows when the burger is just right.
- Serve the burger without knowing what the customer
wants on it.

Do:
- Use only Kobe Classic Beef . There’s no beef like it in the world. And
no other restaurant in Camrose uses Kobe Classic Beef.
- Hand-cut the tomatoes, thinly slice the white onions, use
romaine lettuce. Gently toast the bun and put the thick,
sliced pickles on the side.
- Ask customer if they would like crispy fries, homemade rich
mushroom soup or fresh tossed salad with their burger.
Best served with your favorite frosty pint.

Kobe Classic Beef

There’s nothing like it. The flavor, the texture, the melt-in-your-mouth goodness of it puts every other burger in a different class. It may take more than one thing to make a burger stand up and be noticed, but the key ingredient will always be the beef and only at Doughboy’s can you enjoy Kobe Classic Beef.

View article on Camrose Booster website

 

Kobe Beef tenderloin with brandied cranberries and Roquefort

Beef tenderloin cranberries RoquefortIn hurry but still want to impress your guests with an amazing Kobe beef recipe, this is just for you!

Blue-cheese lovers will adore this festive take on classic steak. Super-tender steaks are finished with warm brandied cranberries mixed with melting Roquefort. This recipe is a snap to double — just cook meat in two batches. It’s also delicious made with rib-eye steaks.

 Cooking time: 7 minutes
Preparation time: 8 minutes
Roasting Time: 8 minutes
Makes 4 servings

Ingredients

  • 3 tbsp (45 mL) dried cranberries
  • 1/3 cup (75 mL) brandy or cognac
  • 1 tbsp (15 mL) olive oil
  • 1/2 tsp (2 mL) each garlic powder and paprika
  • 1/4 tsp (1 mL) each salt and ground black pepper
  • 4 beef tenderloin steaks, each about 6 oz (150 g)
  • Vegetable or olive oil
  • 1 green onion
  • 1 small shallot
  • 1 tbsp (15 mL) butter
  • 1/3 cup (75 mL) crumbled Roquefort or Stilton cheese

Instructions

  1. Preheat oven to 400F (200C).
  2. Place a wire rack on a rimmed baking sheet.
  3. Place cranberries in a small microwave-safe bowl. Pour brandy overtop. Cover with plastic wrap and microwave on medium until hot, 1 to 2 minutes.
  4. In a small bowl, stir 1 tbsp (15 mL) olive oil with garlic powder, paprika, salt and pepper. Spoon mixture over steaks and rub in.
  5. Lightly coat a large, heavy-bottomed frying pan with oil and set over medium-high heat. When hot, add steaks. Cook until browned, about 2 minutes per side. Take pan off burner and remove steaks. Place steaks on rack set on baking sheet.
  6. Roast in centre of preheated oven, 8 to 10 minutes for medium-rare or until done as you like.
  7. While steaks are roasting, thinly slice green onion and set aside.
  8. Then finely chop shallot.
  9. Return frying pan to burner set to medium heat. Add butter. When melted, add shallot. Stir often until soft, about 2 minutes. Stir in cranberries with brandy.
  10. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Turn off heat, but leave pan on burner.
  11. Add cheese and stir just until it starts to melt but is still chunky, about 1 minute.
  12. Remove cooked steaks to warm dinner plates.
  13. Spoon cranberry-Roquefort mixture over each steak and sprinkle with onions.

Credits

Recipe: Chatelaine, Photo: Andreas Trottmasndorff