Illinois-based Aurora Packing Company is recalling 62,112 pounds of raw beef products just ahead of Memorial Day weekend over fears the meat may be contaminated with E. coli.
The products subject to recall were packaged on April 19 and bear the establishment number “EST. 788" inside the USDA mark of inspection, the United States Department of Agriculture Food Safety and Inspection Service (FSIS) announced Wednesday.
The potentially tainted items, which included over 40 different kinds of meat such as steak, ribs and brisket, were shipped nationwide for further distribution and processing. (To view a full list of product labels, click here.)
FSIS is urging consumers to be extra cautious when preparing their raw meat products — both fresh and frozen — and only consume beef that has been cooked to a temperature of 165°F.
Common symptoms of an E. coli infection typically appear within three to four days of exposure to the bacteria and may include diarrhea, severe stomach cramps, vomiting and, occasionally, a low-grade fever, according to the U.S. Centers for Disease Control and Prevention.
Though most people recover without treatment within five to seven days, more serious cases can be life-threatening and may require hospitalization.
Optional: Compress watermelon by placing in a vacuum sealed bag and removing all air and sealing closed. This compresses the juices in the watermelon and makes it look just like tuna poke.
Set oven to 350°F. Lay pine nuts in a single layer on a baking tray and toast in oven until golden brown, about 4 minutes. Remove and set aside to cool.
Dice tomatoes into medium sized pieces. Remove the skin and seed of the avocado and dice into medium sized pieces. Mix with the juice of 1 lime and Morton® Fine Sea Salt. Fold in watermelon, tomato, ponzu, sesame oil, and green onions.
Divide poke into 4 bowls. Top with seaweed salad, pine nuts, and sesame seeds. Finish with a sprinkle of Morton® Coarse sea salt.
Maple Mustard Glazed Tofu Skewers from House Foods
2 pkg. House Foods Tofu Extra Firm
4 Tbsp. pure Vermont maple syrup
4 Tbsp. stone ground mustard
1 ½ Tbsp. apple cider vinegar
2 Tbsp. extra virgin olive oil
¾ tsp. garlic powder
½ tsp. salt
¼ tsp. freshly ground black pepper
12 wooden skewers, soaked in water for 15 minutes before using
Drain and dry the block of tofu with paper towels. Wrap the block of tofu in a thick layer of paper towels and place on a plate. Lay another flat-bottomed plate (or small cutting board) on top of the tofu and place a can or two of beans on the plate/cutting board to weigh down the tofu, which will help press excess moisture from it. Let sit for 30 minutes.
Meanwhile, in a medium bowl, whisk the maple syrup, mustard, cider vinegar, olive oil, garlic powder, salt, and pepper.
Cut the tofu into 1-inch thick slices, then cut again into 1-inch cubes. Place the tofu in the maple-mustard sauce and toss to coat the tofu. Cover and chill for 30 minutes to 1 hour, tossing occasionally.
Thread the tofu on wooden skewers that have been soaked beforehand.
Lightly brush the grates of your gas grill with oil. Heat the grill flames over medium heat. Once hot, add the tofu skewers and grill until browned and crispy, 12 to 15 minutes, turning occasionally to brown them on all sides. Brush the skewers liberally with any remaining maple-mustard sauce in the last 5 minutes of grilling.
Southwest Burgers with Pepper Jack Cheese and Avocado Salsa Blogging Over Thyme | Laura Davidson
1 1/2 large ripe avocados, chopped into 1/2-inch pieces
1 lime, zested and juiced
1/4 cup chopped cilantro, plus more whole leaves for serving
1 small jalapeño, seeded and finely chopped
1/4 cup finely chopped red onion
1 teaspoon kosher salt, plus more for serving
Freshly ground black pepper
1 16-ounce container Hood Cottage Cheese with Cracked Pepper
Extra-virgin olive oil, for serving
Blue corn tortilla chips, for serving
In a large bowl, gently toss together the mango, avocado, lime zest and juice, cilantro, jalapeño, red onion, salt, and several grinds of black pepper.
Place the Hood Cottage Cheese with Cracked Pepper in a large shallow serving bowl (or divide among 4 to 6 smaller shallow bowls).
Create a well in the middle by pressing and spreading the back of a large spoon into the middle of the cottage cheese while turning the bowl in the opposite direction. Pile the mango salsa into the center of the well.
Drizzle a teaspoon or two of olive oil over the salsa and cottage cheese. Garnish with a few whole cilantro leaves and a pinch more salt on top. Serve alongside tortilla chips.