Beef

Chili Con Ground Booty Cuts

October 27, 2012 — Leave a comment

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If life gives you random booty cuts, make a meaty chili. My chili goes a little something like this:

Onions-star anise
Garlic
Tom purée
Meat
Wine
Toms
Stock
Beans ( but I never use beans, they make you toot … x6 not a good situation )

You know how to cook, make it happen

I smoodge the onions and friends in the final pot while browning ( yes, browning, French beef ) in a fry pan generally in duck phat with a little wine action. I’m after the Taco Bell classic “Encherito” beef. Separate, browned and tasty.

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This is what I see when I dice onions. I’m not cryin’, I’m making a lasagna for one.

Random Booty Cuts

October 27, 2012 — Leave a comment

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Not a Sir-Mix-Alot career revival superDubStep remix ( though I would quite like to hear that ), no these are the cuts you are left with after your loving customers take all the good bits.

But we did find one surprise …

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A little, tiny filet mignon ( dare I say super mignon? ) lurking in the booty pieces just in time for Friday lunch. And what’s this? Some foie gras fat to fry it in. Oh yum.

We’ve not tried the filet from our cows yet. Though there is always room for growth and improvement, I’d have say I like tender loin and I cannot lie. You other brothers can’t deny.

Burgers with MoJo JoJo(s)

October 18, 2012 — Leave a comment

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Burgers tonight. From lovely “88.”. She was a good cow. A fat cow that delivered yum-ness to our customers. I think we’re improving.

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And MoJo Potatoes. Which are really potato wedges. Which are really MoJoes. I’m not even sure if it is MoJo’s or MoJoes. I don’t even care, but if you want to JoJo your MoJoes, you need special ‘erbs and spices.
And some duck fat.

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I’m not a packaged food fan, but our friend Paul moved house from Paris to America and left behind some lovin’ chicken rub.

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So I gave ‘er a go. Any packaged food that begins with “brown sugar” is sure to be a success with most humans.
But really, there’s no harm in sugar, turmeric, garlic powder and ( insert favorite pet spice here ).

And it was yummy.

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The Beefman Cometh

October 14, 2012 — Leave a comment

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Our second grassfed beef offering has come and all gone. We had a quick taste and the taste was of beef. That beefy beef you remember when beef was bred and raised as beef.

All the good stuff has gone to our beef-loving customers. As farmers, we are left with some tasty “farmer cuts” that include a few perks.

As I ebullition my pot-au-feu, I feel a wave of beef recipes coming on. There are so many heart and toe warming dishes to get us through the cold winter months that will blow in soon … Oh so soon.