Twice a month we take a look at local restaurants, farms and farmers markets featured on episodes of UNC-TV’s Flavor, NC. This week, we highlight the third episode of season two, in which hostess Lisa Prince highlights Apple Brandy Beef in North Wilkesboro and Storie Street Grille in Blowing Rock.
“What could be more peaceful that the sight of cows happily grazing in the green pastures?” said Lisa. The Church family operates Apple Brandy Beef on a third-generation family farm in the foothills of western North Carolina. The Church’s cows are a Angus-Hertford cross. At the farm, Lisa received a lesson in cow calling and some tips on picking the best cut of meat.
After Lisa’s time on the farm, she visited Chef Andrew Long of Storie Street Grille in Blowing Rock. Using fresh cuts from Apple Brandy Beef, Chef Long grilled up a couple of delicious recipes, including this marinade.
- 4 ounces hoisin sauce
- 5 ounces pineapple juice
- 1 teaspoon chopped garlic
- 1 tablespoon minced ginger
- ¼ cup sliced scallions
- 2 ounces soy sauce
- 2 ounces sesame oil
Cut steak into 6- to 8-ounce portions, trimming excess fat. Combine hoisin, pineapple juice, garlic, ginger, scallions, soy sauce and sesame oil. Mix well. Pour over steaks in non-reactive container and marinate 6 to 12 hours.
RELATED: There are now more than 800 farmers in North Carolina registered as meat handlers. Consumer demand for fresh local meats seems to be driving this growth. Commissioner Troxler discussed this rise with Southern Farm Network a few months back on a Today’s Topic.