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EATS continued from page 3
“All of these items are affordable and available locally,” he advises.
“You can get all of these items at Hy-Vee (supermarket), but you may
need to look for certain sections or shelves. As for the meat, I like to
get mine from Steiner’s Locker (in Yankton).”
Meat needn’t be served naked, Huff says. He offers suggestions such
as scallions and bleu cheese.
With his oven full of other food, Huff takes his steak to the back
yard for grilling. The grill’s warmth and smoke provide a great feeling
on a chilly evening.
Ever prepared, he owns more than one grill. A second grill comes in
handy, as the original fire goes out and Huff switches to his second grill
as a fallback plan.
Huff returns to the kitchen and checks on the work under way in
the oven.
“Come here, baby!” he says as he pulls the food out for a look.
The sight pleases him tremendously. “Oh, this is wonderful! You’re
looking marvelous!” he responds.
Huff ’s wife, Tracy, arrives on the scene. At first, she joins out of
curiosity. Then, she checks out the food and becomes an official
sampler. She quickly nods and expresses her approval.
“This is really
good! This is
some of the best
food that you’ve
made,” she tells
her husband.
Huff exits
the kitchen
to check the
steak, making
brief stops
in the family
room to watch
the National
Football League
(NFL) game on
television.
He returns with a beautifully finished plate of steak.
“You have got to try this!” he said, cutting off a piece of meat for the
reporter.
The steak just melts in the mouth. Much of Huff ’s work from the
grill never makes it atop the nachos.
The Right Ingredients
For Huff, any successful meal starts with quality food. He provides a
checklist of his preferences for each ingredient.
“For the nachos, I like the flat iron steaks because they cook quickly,”
he said. “We’re going to give the steaks a Canadian rub with garlic and
black pepper. The rub makes it zesty.”
Huff serves up a platter of nachos with a different meat while
waiting for the steak to finish grilling.
“I use andouille sausage,” he says, referring to a smoked pork
sausage often used in Cajun dishes.
The meat receives loving attention, but Huff advises against
skimping on the chips. Whatever is chosen, the chips provide more
than a crunchy bed for the toppings.
“Any type of chips, like Tostitos, will do, but I like the white and blue
corn,” he says. “I particularly like the blue corn. It’s lower in salt and
provides a dark color for the background of the nachos.”
Huff points to the bed of blue chips topped with food of contrasting
bright colors, pleasing to the eye as well as the palate.
When it comes to cheeses, Huff likes the varieties made at the
Dimock dairy plant. Dimock, a town of about 125 residents located
between Parkston and Mitchell, is well known for its cheeses, which
are found in most
groceries.
“I like to purchase
locally-made products,
like the Dimock cheese,”
he said. “I also think the
cheese is richer. I like
buying a brick of black
pepper cheese.”
Huff continues his
work on the pizza. He
coats the flatbread with
BEEF...It’s What’s For Dinner!
Steaks...
•New York Strip
•Ribeye •Sirloin •Mega Sirloin
Burgers...
•1/2 Lb. “Create Your Own”or choose
from one of JoDean’s Creations
•Destroyer
•Kluck Burger
•Baconator Burger •Boom-Boom Burger
ince 1971
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2809 Broadway Ave., Yankton, SD • 605-665-9884 • 11:00AM to 9:00PM • Open Sundays at 10:30AM
4vHISVOICEvJANUARY/FEBRUARY 2018