Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
1 cup soy sauce ¼ cup honey 1 tablespoon Worcestershire sauce 1 teaspoon garlic, minced 1 teaspoon ground ginger 1 cup water 2 pounds sirloin or flank steak 1 red
1 cup soy sauce ¼ cup honey 1 tablespoon Worcestershire sauce 1 teaspoon garlic, minced 1 teaspoon ground ginger 1 cup water 2 pounds sirloin or flank steak 1 red
1 cup soy sauce ¼ cup honey 1 tablespoon Worcestershire sauce 1 teaspoon garlic, minced 1 teaspoon ground ginger 1 cup water 2 pounds sirloin or flank steak 1 red
1 cup soy sauce ¼ cup honey 1 tablespoon Worcestershire sauce 1 teaspoon garlic, minced 1 teaspoon ground ginger 1 cup water 2 pounds sirloin or flank steak 1 red bell pepper, cut in thin strips 1 green bell pepper, cut in thin strips 1 onion, thinly sliced
Mix together first 6 ingredients in a bowl. Place steak in a second, glass bowl. Reserve ¼ cup of marinade, and pour remaining amount over steak. Cover, and marinate in refrigerator overnight. Drain meat, and slice into thin strips. Stir-fry meat, peppers, and onion in a skillet over medium-high heat until meat is done. Add reserved marinade as needed to prevent sticking. Serve with warmed flour tortillas.
The Ingolds have been farming in Randolph County for generations. In 1990, the family started raising Santa Gertrudis cattle. A few years ago, Patricia Ingold-Wright, who runs the farm with her parents and brothers, realized that many shoppers at the farm’s store on Ross Harris Road in Asheboro stayed away from certain cuts of meat because they were uncertain how to cook them. So she published Beef Made Easy, a collection of her family’s favorite beef dishes.
The cookbook offers 50 pages of recipes for steaks, roasts, ground beef, stew beef, ribs, and liver, as well as useful tips on how to best prepare different cuts.
Cookbooks are available at the Ingold Farms store at 793 Ross Harris Road in Asheboro. Or to order a copy, call (336) 625-8481 or email TLIngold57@embarqmail.com.
Western North Carolina is at its most stunning when autumn arrives and the leaves burst into color. Before you head out leaf-peeping this fall, check in weekly to see what colors our experts are seeing at 22 of our favorite mountain spots.
We’ve picked a bushel of North Carolina apples in every form — from pies to pottery to cider — to enjoy from the first perfect, blue-sky day of October through chilly Halloween. That’s one for each day of the month!
