2020
EATERY GUIDE M AP
INCLUDED Visit us online at www.MinotDailyNews.com
Page 2
Wednesday, July 22, 2020
Minot Daily News • EATERY GUIDE
How to support
local businesses during restrictions
(Metro) — The outbreak of the novel coronavirus COVID-19 throughout the United States transformed American lives in ways many might never have imagined possible. Social distancing recommendations and restrictions had a ripple effect on the economy that adversely affected many small businesses. Small businesses are the backbones of local communities. According to the U.S. Small Business Administration, small businesses make up 99.9 percent of all businesses in the United States and employ 59.9 million employees. The SBA notes that the accommodation and food services sector is the second largest small business industry. Many of these businesses have been hit especially hard. But small businesses are vital to local communities, and there are ways to support them and help them stay afloat as they confront the challenges posed by the COVID-19 outbreak.
Order delivery
It’s still possible to enjoy foods from your favorite local restaurants. Many restaurants that had not previously done so have begun to offer delivery services, be it curbside or athome, and this can provide a great respite for families who have had to cook three meals a day at home for their entire families for extended periods of time. Curbside delivery has made it possible to get takeout meals without compromising social distancing recommendations.
Purchase a gift card
Gift cards can help small businesses generate revenue. This can be vital to these businesses’ survival, and it gives consumers something to look forward when life returns to normal.
Help market local businesses
Spread the word when local businesses deliver in the wake of the restrictions put on them due to COVID-19. Share these experiences via social media or online reviews, and urge your neighbors to patronize these businesses. Local businesses are suffering during the COVID-19 outbreak. But communities can come together to support business owners and their employees to help these vital businesses stem the tide.
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Wednesday, July 22, 2020
Page 3
Minot Daily News • EATERY GUIDE
Enjoy stuffed burgers this barbecue season
Herb Cheese-Stuffed Garlic Burgers
(Metro) — Barbecue season has arrived, so soon people will be bonding in the backyard over hamburgers and hot dogs. Backyard barbecue season begins in spring and continues through summer and, where the weather allows, into fall. Barbecues are a perfect summertime soiree, as they’re usually laid back affairs and make use of the pleasant weather. While it’s fun to expand your culinary horizons over the open flame of a grill, it’s important that you never forget the basics, especially when entertaining crowds who are no doubt looking forward to grilled burgers. Giving the masses what they want is good hosting, but you can still try your hand at a little experimentation when serving burgers at your next backyard barbecue. The following recipe for “Herb Cheese-Stuffed Garlic Burgers” from Andrew Schloss’ and David Joachim’s “Mastering the Grill” (Chronicle Books) provides the best of both worlds.
Makes 6 servings
2 pounds ground beef chuck, 85 percent lean 2 tablespoons chopped garlic 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 3 tablespoons herbed garlic cream cheese, such as Boursin 6 hamburger buns, split Oil for coating grill grate
THE GRILL Gas: Direct heat, medium-high 425 F to 450 F; clean, oiled grate Charcoal: Direct heat, light ash; 12-by-12-inch charcoal bed (about 3 dozen coals); clean, oiled grate on lowest setting Wood: Direct heat, light ash; 12-by-12-inch bed, 3 to 4 inches deep; clean, oiled grate set 2 inches above the fire
1. Heat the grill as directed. 2. Using your hands, mix the beef, garlic, salt, and pepper in a bowl until well blended; do not overmix. Using a light touch, form into 12 patties no more than 1/2-inch thick. 3. Put a portion (about 1 1/2 teaspoons) of cream cheese in the center of each of the 6 patties; top with the remaining patties and press together, taking care to seal the edges well. Refrigerate the burgers until the grill is ready. 4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover and cook for 9 minutes, flipping after 5 minutes, for medium-done (150 F, slightly pink). Add a minute per side for well-done (160 F). 5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking. 6. If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.
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Page 4
Minot Daily News • EATERY GUIDE
Wednesday, July 22, 2020
How to Clean Up Your Summer Grilling Game
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Visit us online at www.MinotDailyNews.com
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Wednesday, July 22, 2020
Page 5
Minot Daily News • EATERY GUIDE
Add Seafood to Summer Meals
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Easy Shrimp Skewers
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Visit us online at www.MinotDailyNews.com
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Page 6
Wednesday, July 22, 2020
Minot Daily News • EATERY GUIDE
How to master grilling a
thick cut of meat
(Metro) — A thick cut of meat grilled over an open flame can make for a mouth watering meal. While such an endeavor likely won’t lead to any complaints around the dinner table, many people still shy away from grilling especially thick cuts of meat. A thick cut of uncooked meat can intimidate even the most devoted grilling enthusiast. Such cuts tend to take a long time to cook, and many a grilling devotee has put in that time only to end up with a dried out piece of meat. So what do? The following are some ways to master the art of grilling thick cuts of meat.
Reverse sear the steak
According to Omaha Steaks, reverse searing involves bringing the steak up to temperature via indirect heat first, then searing the outside second. Reverse searing ensures the outside of the steak does not become charred while the inside takes its time cooking. This requires using both direct and indirect heat. When using a gas grill with multiple burners, it’s easy to create direct and indirect heating zones by only turning one set of burners on. When using a charcoal grill, move the hot coals to one side of the grill and leave the other side empty. Omaha Steaks recommends maintaining a grill temperature between 250 and 300 F and placing the meat over indirect heat first, keeping the steak there until a digital thermometer reads roughly 10 to 15 degrees below the desired temperature of the meat. The steak can then be moved over direct heat so all sides can be seared.
Salt the meat overnight
People hesitant to salt their meat out of fear of overconsumption of sodium should know that it’s not necessary to use a lot of salt to create a flavorful piece of meat. A sprinkling of kosher salt over the surface of the meat is all that’s necessary. Once the meat has been salted, store it in the refrigerator, uncovered, overnight, which allows ample time for the cut to fully absorb the salt, ultimately contributing to a juicy cut of meat.
Be patient
Once the meat has been taken off the grill, let it sit for awhile before slicing into it. The goal is to allow the juice inside the meat to redistribute so each bite is as mouth watering as possible. This is the same principle that leads Thanksgiving cooks to let turkeys sit for awhile when they first come out of the oven. While turkeys may require roughly 30 minutes of sitting, meat typically only needs between 10 and 20 minutes, with thick cuts requiring more time than thin cuts. Grilling afficionados need not be intimidated by thick cuts of meat. A few tricks of the trade can make it easy to serve up a thick piece of meat where each bite is juicy and full of flavor.
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Wednesday, July 22, 2020
Page 7
Minot Daily News • EATERY GUIDE
Take-out tips when dining at home
(Metro) — Although takeout has long been a convenience enjoyed by people around the world, in recent months takeout became a key way for many restaurants to stay afloat when the novel coronavirus COVID-19 forced many to close their facilities to customers. Restaurants have been allowed to remain open, though they have been forced to change their business models. In a matter of weeks, establishments that were not accustomed to offering takeout quickly reimagined their operations to offer curbside pickup or delivery options. In turn, many communities promoted movements to help keep restaurants afloat, with some encouraging residents to participate in Takeout Thursdays to patronize struggling bars, restaurants and delis. Takeout has always provided a respite from cooking meals at home, but it seems especially welcomed during the COVID-19 outbreak. Now more than ever, individuals and families could use a break from cooking three meals per day. When opting for takeout, consider these tasty tips.
Support small businesses
Independent restaurants could have a tougher time bouncing back from reduced sales and income than large restaurant chains. When seeking out food- and beverage-related businesses, lean heavily on mom-and-pop restaurants, many of which are pillars in their communities. These are the businesses whose owners may have children in your local schools or those who sponsor local sports leagues.
Investigate food safety
Inquire about the safety measures restaurants are taking to ensure food safety. Most restaurants and delivery services are enacting even more safety measures than are required by law. Keep in mind, however, the Centers for Disease Control and Prevention has said, “There is no evidence to support transmission of COVID-19 associated with food.” Simple handwashing after touching food packaging and your food or face may be sufficient.
Learn new protocol
Ask the business what their requirements are for ordering food. Some restaurants will bring the order directly to your car through curbside pickup. Others may enable you to enter the establishment if you are wearing a mask. Delivery only might be the policy at another establishment. Follow all rules, as they have been implemented to keep you and the business employees safe.
Pay by credit card
When placing an order for takeout or curbside pickup, pay by credit card online or over the phone if that is an option. This limits how much you and restaurant employees have to handle cards or cash.
Avoid direct handoffs
Ask the counter server or delivery person to put down your order and step away before you grab it. This is an extra step to combat the spread of the virus. Even as stay-at-home restrictions are being relaxed, takeout figures to remain popular. Certain tips can keep everyone well fed and safe and help bars and restaurants stay afloat.
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Page 8
Minot Daily News • EATERY GUIDE
Wednesday, July 22, 2020
Get the most out of restaurant leftovers (Metro) — Local restaurants have taken an especially hard financial hit during the outbreak of the novel coronavirus COVID-19. A recent appeal for economic relief from the National Restaurant Association on behalf of struggling restaurants estimated that the industry could suffer hundreds of billions of dollars in losses due to the outbreak. In recognition of the vital roles restaurants play in fostering strong communities, many local governments have urged residents to order takeout or delivery if they can afford to do so. Millions of consumers have heeded that call, helping restaurants stay afloat in a time marked by economic uncertainty while appreciating a night or two off from preparing meals at home. It’s easy for home cooks to practice portion control when making meals at home. But restaurants tend to offer hearty portions, leaving consumers with leftovers at a time when more and more refrigerators are full of containers with previous nights’ meals. So what to do with restaurant leftovers? A little creativity might be in order.
Reimagine restaurant leftovers The Mayo Clinic advises against keeping restaurant leftovers for more than four days, noting that the risk of food poisoning increases after that. If you don’t want to eat the same meal twice in four days, try to turn leftovers into something new. Add fresh vegetables to leftover rice to create a rice bowl that makes a great midday meal. Then use leftover meat and potatoes to create a stew or soup for dinner. Add some sauteed seafood to leftover pasta to give the meal a whole new taste. Reimagining restaurant leftovers into wholly new dishes is a great way to get even more out of meals that might be too big to polish off in one sitting.
Turn leftovers into appetizers or snacks If leftovers aren’t abundant enough to provide for two full meals, or if you simply want to make something new out of what you didn’t eat last night, turn leftovers into appetizers or snacks to enjoy while watching a movie. Open a bag of tortilla chips and turn last night’s entrée into a tasty dip, or place leftovers out shortly before your homecooked meal is ready to be served. Extra flavor at the dinner table is always welcome, and this approach gives everyone a chance to try each dish.
“Trade” leftovers When ordering meals for the whole family, make a game of trading restaurant leftovers for the next day’s lunch. If Dad orders chicken parmigiana he can trade it for Mom’s beef bolognese. Families can have even more fun by offering side dishes for desserts or sweeten offers with homemade treats or promises to do the dishes. This is a fun way to ensure no one has to eat the same meal on consecutive days.
Restaurant portions can be large, and in this time of takeout that can make it hard to determine what to do with leftovers. Thankfully, there are many creative ways to approach restaurant leftovers so no one has to eat the same meal two days in a row.
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3400 16th St. SW • Minot
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Hours: Mon-Sat 6:30am-9:00pm Sunday- 7:00am-8:00pm 2501 Elk Drive, Minot, ND 58701 (701) 838-2274
1930 S. BROADWAY 701-839-7580 • OPEN 6AM-10PM
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