How to cook Kobe Beef Burger

Kobe beef refers to the meat originally cultivated from the Wagyu cattle breed in Kobe, a Japanese region. The Wagyu cattle breed produces a more tender, flavorful meat than Imageother cattle breeds. Although Wagyu cattle are now raised in areas other than Japan, such as the United States and Australia, it is available in a limited quantity compared to other beef and is considered a delicacy. If you get your hands on Kobe beef to make burgers, make sure you cook them slowly and carefully to prevent ruining their unique flavor and wasting money.

•    Remove the Kobe beef burgers from the refrigerator. Let them sit until they reach room temperature because heating them when they are chilled will shock the meat and make it cook unevenly.
•    Set a grill to “medium high” heat or preheat a cast iron grill pan on the stovetop over “medium high.” Sprinkle the burgers lightly with salt and pepper just to enhance the flavor.
•    3 Pour 1/4 cup olive or vegetable oil into a small bowl. Dip a pastry brush into the bowl and lightly brush the oil in a thin, even layer across the grill grates or pan to ensure the burgers don’t stick when you try to flip them.
•    Add the Kobe beef burgers to the preheated grill or grill pan and heat for three to six minutes or until you see that the bottom of the patties have distinctive grill lines. Use a spatula to carefully flip the burgers over.
•    Lower the grill or grill pan heat to “medium” and heat the burgers for another three to five minutes, then flip them over again. Continue slowly heating and flipping the burgers every three to five minutes.
•    Insert an instant-read meat thermometer into the center of a Kobe burger each time you flip the burgers to prevent incorrectly estimating the cooking time. Remove the burgers from the heat once the thermometer reads 150 degrees F, then add to the buns and serve.


Top ten reasons to eat beef. Because if you didn’t…

Image1. Over one million farms and ranchescould go out of business, most of them small family owned or operated businesses. The ripple effect could devastate communities throughout rural America.

2. The U.S. economy would lose over $80 billion in added value contributed by all red meat (primarily beef and pork).

3. The country’s economy would lose $4.08 billion in export value from beef alone.

4. You’d miss out on a protein that’s only 154 calories per 3-oz serving that’s an excellent or good source of ten essential nutrients including: zinc, iron and B vitamins. A 3-oz serving of beef constitutes 10 percent of the calories in a 2,000 calorie diet, yet supplies 10 percent of the Daily Value for ten essential nutrients.

5. You’d need to eat 670 calories of peanut butter, 374 calories of black beans, or 236 calories of raw soy tofu cubes to get the same amount of protein found in a 3-oz serving of lean beef at 150 calories.

6. Iron deficiency would become an even bigger problem in the U.S. than it already is—iron deficiency is the most common nutrient deficiency worldwide and in the United States alone, a significant number of girls aged 9‐16 (75 percent) and adult women (50 percent) consume less than the recommended amounts of iron. Beef is the most readily available and easily absorbed source of iron in the American diet. A 2005 analysis showed beef eaters were 26 percent more likely to meet nutrient requirements for iron than non-beef eaters.

7. The majority of grasslands, wetlands and other wildlife habitat would be at risk or lost. Open space—primarily managed by cattlemen—provides habitat for 75% of America’s wildlife. Ranchers play an important role in the survival of native species. Cattle grazing plays an important role in maintaining the wetland habitat necessary for some threatened species, such as the Greater Sage-Grouse in the West or the California tiger salamander and red-legged frog.

8. About 587 million acres of U.S. land—most of which is unsuitable for raising food crops—would go to waste. Grazing cattle more than doubles the area of land that can be used to raise high quality food. As the population continues to grow we must make wise use of available land to raise nutrient rich food like beef.

9. Lady Gagawouldn’t have a Meat Dress to wear.

10. The summer grilling season—Fourth of July fireworks, Memorial Day picnics, Labor Day weekend barbecues and ball games— just wouldn’t be the same with tofu burgers.

Prime Selection’s Cooking Ideas: MAHI-MAHI with Lemongrass Slaw and Rice Fritters!

This mahi-mahi recipe is satisfying and full of flavour, making a great family meal any time of the year!

6 mahi-mahi fillets
Lemongrass dressing
1/4 cup fresh lime juice
2 tablespoons Asian fish sauce
4 teaspoons sugar
1 tablespoon minced red onion
2 teaspoons minced lemongrass
1 small garlic clove, minced
3/4 teaspoon hot pepper sauce

Vietnamese sauce
1 cup unseasoned rice vinegar
6 tablespoons sugar
1/4 cup Asian fish sauce
2 tablespoons soy sauce
1 teaspoon minced seeded Thai chile or serrano chile
1 1/2 teaspoons water
1 1/2 teaspoons cornstarch

1/2 cup vegetable oil
2 tablespoons chili powder
2 tablespoons fresh lemon juice
2 tablespoons minced lemongrass
1 tablespoon chopped fresh oregano
1 teaspoon sweet Spanish smoked paprika or sweet Hungarian paprika

Rice Fritters
1/4 head of Napa cabbage (5 ounces)

1 cup cooked medium-grain rice (such as sushi rice), cooled
3/4 cup chopped green onions (about 6)
2 cups panko (Japanese breadcrumbs), divided
1 large egg, beaten to blend

Vegetable oil (for frying)

4 cups peeled jicama, cut into matchstick-size pieces
3 cups pea sprouts (4 ounces)

For lemongrass dressing:
Whisk all ingredients in small bowl. Do ahead Can be made 1 day ahead. Cover; chill.

For vietnamese sauce:
Mix first 5 ingredients in small saucepan. Bring sauce to boil over medium heat. Whisk 1 1/2 teaspoons water and cornstarch in small bowl. Add to sauce and boil until mixture thickens, about 1 minute. Do ahead Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving. Divide sauce among 6 small bowls; cool to room temperature.

For marinade:
Whisk all ingredients in small bowl to blend. Do ahead Marinade can be made 1 day ahead. Cover and refrigerate.

For rice fritters:
Separate leaves from cabbage. Cook in large pot of boiling salted water until wilted, about 30 seconds. Drain; pat dry. Finely chop.

Mix cabbage, rice, green onions, and 3/4 cup panko; season to taste with salt and pepper. Stir in egg. Place remaining 1 1/4 cups panko on plate. Measure heaping tablespoonful of rice mixture; press together firmly to form ball, then flatten slightly into disk. Press disk into panko to coat. Repeat with remaining rice mixture. Cover and chill 30 minutes. Do ahead Can be made 1 day ahead. Keep refrigerated.

Place fish in 13x9x2-inch glass baking dish. Pour marinade over fish and chill at least 1 hour and up to 3 hours.

Preheat oven to 400°F. Add enough vegetable oil to heavy medium skillet to reach depth of 2 inches. Heat oil to 375°F. Working in batches, fry rice fritters until golden brown, about 1 minute per side. Transfer fritters to paper towels to drain. Heat large ovenproof nonstick skillet over medium-high heat. Add fish with marinade still clinging to surface and cook fish until brown, about 3 minutes per side. Transfer skillet to oven and roast fish until just opaque in center, about 5 minutes longer.

Place jicama matchsticks and pea sprouts in large bowl. Pour enough lemongrass dressing over to coat. Season to taste with salt and pepper. Divide slaw among 6 plates, mounding slaw in center. Arrange fish atop slaw on each plate. Divide rice fritters among plates and serve with Vietnamese sauce alongside.

Servings: 6

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Prime Selection’s Cooking Ideas: Pan Seared Sea scallops on red Onion Marmalade!

They’re tangy, juicy, and really sweet! These scallops will leave a lasting impression on anyone who tries them!

16 large sea scallops
5 tablespoons olive oil, divided
1 tablespoon grated lemon peel
1 tablespoon minced peeled fresh ginger

3 medium red onions, thinly sliced
1/3 cup dry red wine
1/4 cup red wine vinegar
2 tablespoons golden brown sugar
Chopped fresh chives

Preheat oven to 250°F. Toss scallops, 2 tablespoons oil, lemon peel, and ginger in medium bowl. Heat large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook until brown and just opaque in center, about 3 minutes per side. Transfer scallops to small baking sheet; place in oven to keep warm.

Add 3 tablespoons oil to drippings in same skillet; place over high heat. Add onions; sprinkle with salt and pepper. Cover and cook until brown, stirring occasionally, about 10 minutes. Add wine, vinegar, and sugar. Cook until onion marmalade is thick, stirring often, about 2 minutes. Season with salt and pepper. Spoon marmalade onto plates. Top with scallops and any juices, then chives.

Servings: 4

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Prime Selection

These rosemary butter veal chops have a unique succulent flavor, perfect for the holidays, or for a break from the normal routine!

1/4 cup (1/2 stick) unsalted butter, room temperature
2 1/2 teaspoons minced fresh rosemary, divided
1 teaspoon chopped fresh thyme, divided
Pinch of salt
4 12-ounce veal rib chops, each about 1 inch thick
4 tablespoons olive oil, divided
1 4-inch-long fresh rosemary sprig
1 garlic clove, flattened
3 tablespoons dry white wine
3 tablespoons low-salt chicken broth

Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend. Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log. Chill at least 2 hours. (Can be made 1 week ahead. Keep refrigerated.)
Arrange chops in single layer in large baking dish. Drizzle with 2 tablespoons olive oil. Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme. Sprinkle with salt and pepper. Rub oil and seasonings into chops. (Can be prepared 1 day ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before continuing.)

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add rosemary sprig and garlic. Sauté until garlic is fragrant but not brown, about 2 minutes. Discard rosemary sprig and garlic. Increase heat to high. Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130°F, about 2 minutes per side. Transfer chops to plate. Pour off drippings from pan. Reduce heat to medium-high. Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds. Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds. Drizzle over chops.

Cut rosemary butter into 4 slices. Place 1 slice atop each chop and serve.

Servings: 4

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Prime Selection’s Cooking Ideas: Fish Fillets with Tomatoes and Olives in Parchment!

A healthy fish filet that turns out juicy, tender and full of flavor every time!

4 orange roughy fillets
four 20- by 15-inch pieces of parchment paper
vegetable oil for brushing the parchment
twelve 1/4-inch-thick tomato slices
8 Kalamata or other brine-cured black olives, pitted and sliced thin
1/2 teaspoon dried hot red pepper flakes
1 1/2 tablespoons unsalted butter, cut into bits
the zest from 1/2 orange removed with a vegetable peeler and cut into thin julienne strips
4 fresh herb sprigs, such as sage, thyme, or parsley

On a work surface brush 1 of the pieces of parchment with the oil, turn it over, and brush the other side with the oil. Arrange a second piece of parchment on top of the first, brush it with the oil, and layer the remaining 2 pieces on top in the same manner. Season the fish with salt and pepper, arrange 1 of the fillets on one half of the top piece of parchment, and top it with 3 tomato slices, one fourth of the olives,1/8 teaspoon of the red pepper flakes, one fourth of the butter, one fourth of the zest, and 1 herb sprig. Fold the other half of the parchment over the fillet, beginning with a folded corner twist and fold the edges together forming a half-heart-shaped packet, and seal the end tightly by twisting it. Make 3 more packets with the remaining parchment and ingredients in the same manner. (Alternatively, the fish mixture can be wrapped in sheets of foil, oiling only the inside.) Bake the packets on a baking sheet in the middle of a preheated 450°F. oven for 10 minutes and cut them open before serving.

Servings: 4

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Prime Selection’s Cooking Ideas: Sea Scallops with Spiced Bacon!

These spicy bacon scallops make some of the best table snacks to have out at a family gathering or other party!

14 large sea scallops
6 tablespoons packed dark brown sugar
1 tablespoon curry powder (preferably Madras)
1/2 teaspoon cayenne
14 bacon slices (3/4 lb)

Special equipment: 28 wooden toothpicks

Stir together brown sugar, curry powder, and cayenne in a bowl until combined well.

Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat until some fat has rendered and edges begin to brown but bacon is still flexible, about 2 minutes per batch. Transfer bacon to paper towels to drain and cool.

Preheat broiler and lightly oil top rack of a broiler pan (do not line with foil).

Cut bacon slices in half crosswise. Divide sugar mixture among slices, spreading evenly and lightly pressing to help it adhere. Place 1 scallop half, cut side down, on each slice of sugar-coated bacon, then wrap bacon around scallop and secure with a toothpick. Transfer to oiled rack of a broiler pan.

Broil scallops, bacon side down, 4 to 5 inches from heat, turning over once, until bacon is browned and scallops are opaque, about 6 minutes total. Serve immediately.

Servings: 28 hors d’oeuvres.

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