August 14, 2008
Recipes, Red Meat
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I love burgers, but am always disappointed in restaurant renditions of them. I always find something to complain about, from the bun containing soy to the patty being dry and crumbly. I have stopped trying to find the perfect restaurant burger and now just rely on my own guiles to make them the way I like them. My favorite is with blue cheese and red onion.
When choosing beef for burgers, it’s best to pick something of high quality. Whether the beef is all-natural and locally raised like mine or a simple ground sirloin, I recommend using something a cut above the usual supermarket floor scraps. It tastes better, is generally lower in fat, and will most often have fewer of those mystery chewy bits that none of us really like.
Lori, you know this is for you!
Ingredients
1lb ground beef
1/4 cup red onion, finely chopped
1/2 cup crumbled blue cheese
1 egg, lightly beaten (or substitute 1/4 cup egg white or Egg Beaters or similar)
Salt and freshly ground pepper
Method
Combine all ingredients in a large bowl. Mix thoroughly, then form into quarter- or half-pound patties. Grill over medium flame 5-7 minutes on each side for medium or medium-well. Serve with all of your favorite burger accouterments.
July 20, 2008
Recipes, Red Meat
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Usually I prefer to eat pasta with a simple and vegetarian marinara sauce. However, Doug occasionally convinces me to make a batch of meatballs to toss in and it’s usually a nice change from the ordinary. I like mine moist, so I add cream and chicken broth to the mix. I’ve tried it with a half beef and half pork combination, but I like the simplicity of just beef.
I like making this mix ahead and then storing it in the freezer in an air-tight, zip-top bag for up to two months.
Ingredients
1.5lbs ground beef (I prefer 90% lean)
1 egg, lightly beaten
1/4 cup heavy cream (half and half or whole milk are suitable substitutes)
1/4 cup chicken broth
1/4 cup freshly chopped Italian parsley
1 tsp fresh thyme, stemmed and chopped
1 tsp fresh basil, finely chopped
1 tsp fresh oregano, finely chopped
3/4 cup dry bread crumbs (in a pinch I’ve used packaged stuffing mix that has been run through the food processor)
1/2 tsp salt
1/4 tsp freshly ground black pepper
Method
Preheat oven to 400 degrees Fahrenheit and line a flat baking sheet with parchment paper.
Add all ingredients to a large bowl and combine thoroughly. Mix should be thick, moist, and slightly sticky.
Shape golf-ball-sized meatballs and lay on parchment paper. Space them about 1″ apart.
Bake for 18-20 minutes and then add to sauce.
