And Let Ground Beef Palooza Begin

November 6, 2012 — Leave a comment

Two big bags of stew meaty Gordito have been thawed and ground ( yes and thank you lovely hubby for getting all the meat grinder bits sorted out ). I love stew meat and all its stew meaty yumminess, but sometimes you need to grind that meat for some warm winter meals to feed an army.

We found homes for some kilos, but with the remaining mince ( it’s so fun to use the word mince ), I plan to do this:

Chili
Shepherd’s Pie ( base )
Kheema
Cooky Beefy Bits with Potential ( and not the kind of potential that sits in the corner like a little kitten mewing ).

The chili is on and just about done. The Shepherd’s Pie is rolling. If my giant, American mug of coffee I had at four o’clock holds out, the Kheema should get a chance to live in our freezer for future meals. Should the Madiran take hold, I believe we’ll have browned beef with no name.

Risotto with Charming Pork

November 5, 2012 — Leave a comment

I was thinking pork fried rice, but with my leftover boiled sausage broth and in need of a quick dinner for the family, I went with Risotto. Otto loves this because it’s HIS rice.

We served with the lovely, tasty Noir de Bigorre. So far, so good …

One Charming Mutha F-in Pig

November 4, 2012 — Leave a comment

This is a very tasty, local black pig called Le Noir de Bigorre. Oh and it really is tasty, but oh so fatty. The meat makes American pork taste like chicken ( the other white meat ). If you will, check out that fat layer.

Too much fat for my modest roast pan, I cut the skin off for future crackling and trim the fat for future lard ( read pie crusts ).

After a soothing olive oil, thyme, crushed garlic, salt and pepper massage, stick it in a low heated oven for an hour or two. We served with mashed pots and juicy, oven roasted mushies. And onion gravy … I’m all about onion gravy at the moment.

Beef ‘n’ Sauce ‘n’ Noodles

November 4, 2012 — Leave a comment

And another thing you can do with steaks without fancy names, Beefy Saucy Noodles! I love Beefy Saucy Noodles. It reminds me of home. Though I don’t feed the family TheMan’s Wheat™, we can still play along at home with a little Einkorn. Because sometimes, even before Jesus, you need a little something to sop up the sauce.

My mom used to make homemade noodles like these. I usually roll it in the pasta roller, but tonight I said “frack it” I’m making them by hand.

The noodly appendages came out all right, but I must say the thinner, pasta rolled noodles were better.

This is Gordito. He was a grassfed, young bull which turned into some very tasty beef. Saucy Beef was simple and used:

butter

onions

browned beef sliced thin

mushies

cream

He Came Home With This Big Sausage

November 2, 2012 — Leave a comment

He said to boil it with friends. Then, serve it as a broth with sausage cut up on the side.

As a huge fan of broth-n-meat, I acquiesced. I suppose we’ll soon see its power.

Leek Potato Soup

November 2, 2012 — Leave a comment

As you wait for your pork roast to defrost and your large bags of stew meat to be ready for grinding. And your very suspicious sausage is not quite ready for boiling, you need to feed the troops. But with what? Leek and potato soup ( and poor celery, the “key grip” of the soup world which never even makes it to the tagline ). Purée after it’s ready, add some cream then salt and pepper to taste.