Posts Tagged Beef

Sorry

So, apparently I haven’t posted in 2 and a half weeks.  I am officially the World’s Worst food blogger.  But I have been cooking, so here are some pictures:

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Taco Salad

…with HOME GROUND BEEF!!

Seriously, for the taco salad recipe just click here. The only thing even remotely special about it is the cilantro-lime dressing, which is Teh Yum.

I’m mainly posting to brag about how I ground my own beef for the chili WITH MY OWN MEAT GRINDER that I got at Target. It’s the KitchenAid “food grinder attachment” (because you could also use it to grind…vegetables?) and it works pretty well.  I put the meat through twice because I read somewhere that you’re supposed to do that (no, not Sweeney Todd…okay, not ONLY Sweeney Todd…) and the second time through the fat got kind of stringy and I had to take the whole thing apart to detangle it.  Maybe I should have used the disc with the smaller holes?

Anyway.  The point is, FEAR ME, FOR I HAVE A MEAT GRINDER NOW.

I think the last time I got this excited about a kitchen gadget was my first microplane grater.  I just wanted to zest everything in sight.

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Five-Spice Short Ribs; Emerald Sesame Kale

The New York times published this recipe in 2001.  If I made this dish as often as I wanted to eat it, my arteries would roll over and die on the spot, but once or twice a year it is rich beefy heaven. Read the rest of this entry »

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Cincinnati-style Chili

Another non-WF recipe!  There are several recipes for chili in that book, but none of them are my mom’s.  This one is.  Texans will probably want to stop reading now.  Don’t say I didn’t warn you.

Cincinnati-style chili is a savory, spicy affair with several unusual ingredients and an even more unusual serving style.  Growing up, I had no idea it was weird to put chocolate in chili, or to serve it over spaghetti, and I plan to raise my own son (as well as any future children) in the same state of blissful ignorance.  But on to the recipe.  I’ve been making this since I was allowed to use the stove, so assume any actual numbers below are made up.  (Except for the things coming out of cans.  Those I’m pretty sure of.) Read the rest of this entry »

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Greek Style Meatballs

I thought these were delicious and would eat them again in a heartbeat.  To say that Dylan disagreed would be a massive understatement.  Let us never speak of it again.

Being meatballs, these were quite simple to put together.  In a food processor, chop:

a handful of parsley

half a handful each of fresh oregano and mint

12 oz roasted red peppers (drained if from a jar)

3-4 cloves garlic

Add to 1 lb ground round in a bowl along with 1 cup crumbled feta cheese, the zest of 1 lemon, and the juice of half that lemon.  Salt and pepper.  Form into golfball-sized meatballs (or a little larger) and bake on an oiled wire rack set on a jelly roll pan for 30 minutes at 350F.  The tops should just be starting to brown.  (The middles will still be very soft due to the peppers and cheese.)

Serve over orzo with a little olive oil.  Squeeze extra lemon on top if desired.  (You really, really, want to do this.  The lemon makes it sing.)

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