Emu, THE Natural Alternative for the Backyard Grill
Emu, THE Natural Alternative for the Backyard Grill
A hot new food for the outdoor cooking season
Fifty years ago you might see the backyard grill in action three times in a year: Memorial Day, Independence Day and Labor Day. Dad would wrestle it out of the garage, knock off the dust and hand Mom the rack to clean, usually at her insistence since the blackened grime �added flavor� and �the fire would burn off any germs.� She would carry it at arms length into the house where she would scrub it. Dad would get the charcoal just right and flip burgers or grill hot dogs with a radio playing in the background. Potato salad, coleslaw, potato chips, tomato slices, pickles and any condiments were Mom�s domain. According to the Barbeque Industry Association, things have changed. Three out of four American homeowners own a grill and over half of those owners cook out all year round, sometimes as often as 5 times a month during the traditional cookout season.
While hot dogs and hamburgers are still mainstays for the occasional out-door chef, true aficionados have expanded their grilling expertise to include many other dishes. Chicken, pork and beef still dominate the scene; but emu joins salmon and shrimp as being one of the new �hot foods� for the out-door cooking season.
A red meat recognized as Heart Healthy� by the American Heart Association, emu ranked best in 15 out of 20 essential nutrients in a USDA funded study at the University of Wisconsin. �Emu came out lower in fat, including saturated fats, but higher in protein,� reports American Emu Association president Gerald Edwards. �It was also higher in iron and several other essential vitamins than the other six meats tested.�
The best way to grill this lean red meat? According to Louisiana Chef Dale Bourgeois there is very little shrinkage, so you can use 3/4 the amount of emu vs. other meats. Bourgeois points out that emu requires a shorter cooking time and lower temperature than traditional meats. �When grilling emu steaks, cook to a medium rare to light medium (150 to 160 degrees), says Bourgeois. �Fully cooked emu will retain a deep red color so care should be taken to avoid over cooking. If you want well done, use a moist cooking method.� According to Bourgeois, marinade time is reduced as emu retains flavors better than most conventional meats. �Emu is mild flavored and responds especially well to sweet marinades," says Bourgeois.
Emu is available in a variety of cuts suitable for the back yard grill, including fillet, flat and fan steaks, medallions, roast, ground and more. For additional information about emu meat, its overall health benefits, recipes or location of retail emu meat outlets, visit the industry website at www.aea-emu.org.
Note to editor: Recipes to follow.
EMU STEAKS
Grilled Sesame Ginger Steak
4 (4 oz.) emu steaks
1 Tbsp. sesame seeds, toasted
2 Tbsp. ginger, grated (or � tsp. powdered ginger)
2 Tbsp. honey
1 Tbsp. soy sauce, low sodium
Combine the first 4 ingredients in a small bowl. Set aside. Grill steak over hot coals, basting frequently with soy sauce mixture. Steaks can also be browned in a non-stick skillet, then add the soy sauce mixture and simmer 15 to 20 minutes. Serves 4.
Barbecued Flat Filet Steak with Chutney-Bourbon Glaze
1 lb. emu flat filet
1/3 c. peach or mango chutney
1/3 c. pineapple juice
3 Tbsp. bourbon or apple juice
1 � Tbsp. rice wine vinegar
1 � tsp. hot pepper sauce
� tsp. salt
2 garlic cloves, crushed
Prepare grill or broiler. Combine the filet and remaining ingredients in a large zip-loc bag. Seal and refrigerate for 2 hours. Remove filet from bag, reserving marinade. Place filet on grill or broiler, cook 8 minutes on each side or until desired degree of doneness is reached. Cut filet diagonally against the grain in very thin slices and keep warm. In a saucepan add marinade, bring to a boil. Stir occasionally, and cook for approximately 2 minutes. Serve with filet slices. Serves 4.
Cajun Steak
4 (4 oz.) emu steaks
� tsp. paprika
Fifty years ago you might see the backyard grill in action three times in a year: Memorial Day, Independence Day and Labor Day. Dad would wrestle it out of the garage, knock off the dust and hand Mom the rack to clean, usually at her insistence since the blackened grime �added flavor� and �the fire would burn off any germs.� She would carry it at arms length into the house where she would scrub it. Dad would get the charcoal just right and flip burgers or grill hot dogs with a radio playing in the background. Potato salad, coleslaw, potato chips, tomato slices, pickles and any condiments were Mom�s domain. According to the Barbeque Industry Association, things have changed. Three out of four American homeowners own a grill and over half of those owners cook out all year round, sometimes as often as 5 times a month during the traditional cookout season.
While hot dogs and hamburgers are still mainstays for the occasional out-door chef, true aficionados have expanded their grilling expertise to include many other dishes. Chicken, pork and beef still dominate the scene; but emu joins salmon and shrimp as being one of the new �hot foods� for the out-door cooking season.
A red meat recognized as Heart Healthy� by the American Heart Association, emu ranked best in 15 out of 20 essential nutrients in a USDA funded study at the University of Wisconsin. �Emu came out lower in fat, including saturated fats, but higher in protein,� reports American Emu Association president Gerald Edwards. �It was also higher in iron and several other essential vitamins than the other six meats tested.�
The best way to grill this lean red meat? According to Louisiana Chef Dale Bourgeois there is very little shrinkage, so you can use 3/4 the amount of emu vs. other meats. Bourgeois points out that emu requires a shorter cooking time and lower temperature than traditional meats. �When grilling emu steaks, cook to a medium rare to light medium (150 to 160 degrees), says Bourgeois. �Fully cooked emu will retain a deep red color so care should be taken to avoid over cooking. If you want well done, use a moist cooking method.� According to Bourgeois, marinade time is reduced as emu retains flavors better than most conventional meats. �Emu is mild flavored and responds especially well to sweet marinades," says Bourgeois.
Emu is available in a variety of cuts suitable for the back yard grill, including fillet, flat and fan steaks, medallions, roast, ground and more. For additional information about emu meat, its overall health benefits, recipes or location of retail emu meat outlets, visit the industry website at www.aea-emu.org.
Note to editor: Recipes to follow.
EMU STEAKS
Grilled Sesame Ginger Steak
4 (4 oz.) emu steaks
1 Tbsp. sesame seeds, toasted
2 Tbsp. ginger, grated (or � tsp. powdered ginger)
2 Tbsp. honey
1 Tbsp. soy sauce, low sodium
Combine the first 4 ingredients in a small bowl. Set aside. Grill steak over hot coals, basting frequently with soy sauce mixture. Steaks can also be browned in a non-stick skillet, then add the soy sauce mixture and simmer 15 to 20 minutes. Serves 4.
Barbecued Flat Filet Steak with Chutney-Bourbon Glaze
1 lb. emu flat filet
1/3 c. peach or mango chutney
1/3 c. pineapple juice
3 Tbsp. bourbon or apple juice
1 � Tbsp. rice wine vinegar
1 � tsp. hot pepper sauce
� tsp. salt
2 garlic cloves, crushed
Prepare grill or broiler. Combine the filet and remaining ingredients in a large zip-loc bag. Seal and refrigerate for 2 hours. Remove filet from bag, reserving marinade. Place filet on grill or broiler, cook 8 minutes on each side or until desired degree of doneness is reached. Cut filet diagonally against the grain in very thin slices and keep warm. In a saucepan add marinade, bring to a boil. Stir occasionally, and cook for approximately 2 minutes. Serve with filet slices. Serves 4.
Cajun Steak
4 (4 oz.) emu steaks
� tsp. paprika
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