ASA Members, welcome the newly formed band, “The Red Roans”

Our names are Wade, Wyatt, and Faith and we will be your entertainment (interns) for this summer’s tour. The biggest show of the year is scheduled in Lebanon, Tennessee, on June 17. We have been very busy preparing for the performance of the year and we’re ready for a week of “Strumming a Shorthorn Tune!” Our band members and stage crew here at ASA are excited for a fun filled week and can’t wait for the final performance!

Keyboard Player Wyatt

Is everyone ready for a good time?!? This past week in the office has been very busy but also very enjoyable! My main focus has been preparing the set list (exhibitor folders), designing graphics and preparing content for our social media pages. I have really enjoyed meeting my fellow band members (other interns, well only one of the interns since the one of them is my twin brother) and the stage crew (ASA staff) as we prepare for this great performance! I have really enjoyed Kansas City and look forward to exploring more! I’m very excited to meet you all in Tennessee!

Guitarist Faith

How’s everyone doing?! I have been Strumming a Shorthorn Tune all week as my band members (other interns) and I prepare for our upcoming concert! I have been working hard on ticket orders (entries) to make sure that you have all the correct information and payments to attend this great performance that you don’t want to miss. I’m excited to be here and can’t wait to learn more about Kansas City and the Shorthorn breed. Hope you’re ready to rock out and strum along with my crew and me! If you have any questions about your tickets (entries) make sure to contact me or our lead singer (Shelby Rogers) at any time!

Drummer Wade

Who’s ready to have some fun?! Hope you’re all ready to pack the seats and tap along to the best hits at the greatest concert of the summer. I have been incredibly busy preparing contests for our audience (Junior members) and making sure the week is filled with exciting and competitive activities. The fellow band members and set crew have enjoyed the last week of getting to know each other and we are looking forward for the final performance in Tennessee. Kansas City has been a good time and I’m excited for more adventures in the near future. Make sure to get your tickets booked and get ready to jam along to the newest and hottest hit of the summer!

 

We are 18 days away from the biggest concert of the summer and can’t wait to enjoy the fun filled week in Tennessee!

Intern Update: Favorite Beef Recipes

Hey there!

Abbey and Taylor again. We are officially in the month of June and less than a month out from Junior Nationals.  We’re so excited to be there and get to meet all of you. Entering entries to the computer and contacting members for exhibitor packet information makes us feel like we almost know you a bit. (Does that sound creepy? It might be.)

Today instead of giving you an update on our lives as interns (because really the only update is that we are working hard to have everything ready for Junior Nationals), we are going to share our favorite beef recipes. We were inspired to write this post after finding some AJSA aprons in a very cold storage room that Abbey dubbed as the ‘meat locker’.

Abbey’s recipe ­– There is this amazing little taco truck a couple towns over from where I went to high school in Colorado called Lucy’s Tacos. After trying many different items on their menu with at least 50 different options, I discovered their Carne Asada Fries.  When I moved 10 hours away to Oklahoma for college I had to find a way to keep these fries in my life, so I developed my own recipe.

AbCarne-asada-friesbey’s Carne Asada Fries

Prep time- 45 min. to an hour. (Most of this is down time letting the fries soak)

Cook Time-45 min. to an hour.

Total time- 1.5 to 2 hours.

Serving size – 4 people

Ingredients – Fries

  • 4 large russet potatoes
  • 2-3 tablespoon olive oil, or preferred cooking oil
  • Salt and pepper to taste (most days I like to add in a little garlic salt)

Ingredients – Toppings

  • Half pound to a pound of steak – depends on how much meat you want. I prefer a nice marble tri-tip steak for some extra flavor, but you can also use skirt steak of steak you want.
  • Weber Steak and Chop seasoning to taste
  • Shredded cheese – I like a three cheese Mexican blend, but from here on out the ingredients are all personal preference
  • Sour Cream
  • Avocado or guacamole
  • Salsa
  • Shredded lettuce

Instructions

  1. Cut the potatoes into sticks, about a quarter inch to half inch thick depending on how you like your fries. Then place the fries into a bowl of ice water and soak for 30 min. to an hour. This will help the fries to be nice and crunchy.
  2. Preheat oven to 425F
  3. After the fries have soaked, rinse and dry them thoroughly. Use 1 tablespoon of the oil to coat a baking sheet then toss the fries in the rest and season to taste. Spread the fries even over the baking sheet and cook at 425F for 45 min to an hour until nice and golden. Turn the fries about halfway through.
  4. After the fries are in the oven cut the steak into half inch cubes and coat the cubes in the Weber’s seasoning and let sit at room temperature until ready to cook.
  5. When the fries have about 15 min. left cook the meat in a skillet on medium0high heat. I like to use a well-seasoned cast-iron skillet or a griddle for a nice sear but any skillet will work. If needed add a little bit of olive oil to keep the meat from sticking and burning.
  6. When the fries are nice and golden turn the oven off and remove them. I like to layer on some cheese and place the fries back in the still warm oven to melt the cheese.
  7. Plate the fries and add toping as desired.
  8. Enjoy!

Unfortunately I don’t have a picture of my Carne Asada fries, but I have provided one I found from www.carlsbadcraving.com that is similar to what I based my recipe off.

stuffed peppers

Taylor’s Recipe:

As we all know, nothing beats Grandma’s cooking and I am pretty much certain my granny is the best cook of all! Growing up just a hop, skip, and a jump away from her house, I spent many days learning all the tricks to making the perfect dish. Moving 1,300 miles provided me with the chance to practice all that she taught me. Although, I will never be the cook she is, I think I have done a good job of perfecting a few recipes.  One of my all-time favorites to make is stuff bell peppers. Especially if they are fresh peppers straight out of Papa’s garden! With little preparation time, this is the perfect meal to toss in the oven on a busy night.

Prep time: 15-20 minutes

Cook time: 30-45 minutes

Total time:  45-65 minutes

Serving size: 6-8 peppers

Ingredients:

  • 6-8 bell peppers
  • 1 box New Orleans dirty rice
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • Salt & Pepper to taste
  • 1 can of tomato sauce (8 oz.)
  • Shredded Mozzarella cheese

 

Directions:

  1. Preheat oven to 350 degrees F.
  2. Brown the ground beef in a large frying pan and add in the chopped onion, cooking until the vegetable is softened.
  3. Next, add salt and pepper to taste, and then add the can of tomato sauce.
  4. Stir in cooked rice and cook for another 5 minutes or until the rice is warm. (Meanwhile, cut the tops of the peppers off and spoon out the rubs and seeds. Rinse.)
  5. Lightly, sprinkle the inside of the pepper with salt and fill the peppers with the hot meat and rice mixture.
  6. In the bottom of a 3 quart baking dish, put a ¼ cup of water (so you can steam the peppers while they are cooking).
  7. Place peppers in baking dish and top with shredded cheese.
  8. Bake for 30-45 minutes at 350 degrees until the peppers are tender and the cheese is brown.
  9. Serve hot & enjoy!

apronsHope you have been practicing your beef cook-off recipes! It will be time to show those cooking skills off before you know it!

Shorthorn love,

Abbey & Taylor

NJSS Accommodations – Hampton Roseville Now Available for Reservations

Where to Stay

Radisson:

There is a block of rooms on hold for Junior Nationals at the Radisson. *only King rooms are available
www.radisson.com/shorthorn

 

Hampton:

The Hampton Roseville opened on June 2nd and is now taking reservations.

Click here for more details and for reservations.

 

Campsites:
For reservations please call Tammy Nye 612-618-8566 or email tnyehome@gmail.com

Summer 2016 Internships Announced

We would like to welcome to the ASA/AJSA team our summer 2016 interns, Abbey Martin and Taylor Wilkinds.

Abbey Martin of Rocky Ford, Colorado is attending Oklahoma State University with a major in Agricultural Communications and a minor in Agribusiness. She will be receiving her diploma upon Abbeycompletion of her internship here at ASA. She is most excited about working with professionals in the industry and improving her skills in a true work environment. She hopes to learn some of the ins and out of what a breed association does on a day to day basis and how she can improve and progress in the industry. Martin’s livestock background consists of helping her parents with their 40 head herd, showing steers in 4-H for nine years, along with her experience of being a carcass data collector on the end of the production side.

 

 

Taylor Wilkins comes to us from Brooker, Florida. She is from a small rural county where she grew up raising and showing market steers, as well as purebred Angus heifers. She is attending Iowa TaylorState University majoring in Agricultural & Life Sciences Education. Wilkin’s is looking forward to being surrounded by professionals/experts in the industry and is excited to work with a group of individuals who share similar passions as her. She is thrilled about the opportunity to gain knowledge and experience, and is excited to learn how the association functions on a daily basis. In addition, she hopes to learn more about the Shorthorn breed itself and the impact it has on the cattle market.

2016 Junior National

The 2016 NJSS will be held July 2-7 in St. Paul, Minnesota.

Find all of the new and updated information about the 2016 Junior National Shorthorn Show here!