There is a lot of very edible meat on every cow that isn't a steak or a roast. Morris's website says a typical split half consists of 15 lbs pounds steaks, 17 lbs roasts, 7 lbs stew meat, 11 lbs chuck and round steaks and 35 lbs pounds ground beef. That's a lot of ground beef. Being 2/3rds through my first quarter cow I've gotten pretty inventive.
Today it's barbecued Asian meatballs. Or sliders in Romaine leaves. Call them what you want. Just look at them - pretty little jewels, and so yummy!
I start off with mixing the meat with onions, ginger, chile, garlic, some chopped peanuts, a few drops of fish sauce or Worcestershire sauce, an egg and some rolled oats. Mix it all together, carefully, not too much or they become tough.
While the meatballs go on the BBQ I mix up a little dipping sauce with more ginger, chile, a scallion and soy sauce. Serving is easy: Make little salad cups our of romaine or - preferably - buttercup lettuce leaves, or any other salad leaves, place the meatballs in the cups, drizzle a little of the dressing on it, and dig in. Makes a great appetizer, or as in my case today, a great lunch after having packed up the kitchen to get ready for the remodel.
Recipe: Chile Ginger Meatballs 1 lb ground beef 1/4 finely chopped onion 1 teaspoon chopped ginger some chopped chile - how much depends on the chile, and how spicy you like it 2 cloves of garlic, chopped 1 handful of peanuts, chopped 2 tablespoons of rolled oats 1 egg a few drops of Asian fish sauce or Worcestershire sauce Mix carefully, form 1" diameter meatballs, barbecue or pan fry.
Gingered Dipping Sauce 1 teaspoon chopped ginger 1 scallion, chopped some chopped chile 3 tablespoons of soy sauce Mix together.
Serve meatballs in lettuce cups, with some dipping sauce drizzled over. Hoisin Sauce also works well.
I've always cooked. My mom was a working mom, and by the time I was able to reach the stovetop I was responsible for the gravy on Sundays, and for reheating leftovers on weekdays. And then for simple lunches. And then for more complicated lunches. And then for baking bread.
When I moved on to university I was the cook for our floor in the dorm, and later on I always had people stop by for dinner. It's many years later, and not much has changed.
Living in California, I try to cook with the seasons. I go to Farmers Markets and cook what's there. Recently I decided to take things a step further. I bought an egg share - 1200 eggs over a year - and a split half of grassfed beef. I also found a wonderful lamb farmer that supplies me with the best lamb I've ever had in my life!
I'll share my favorites, old and new, in here. Enjoy!