Tag Archives: beef

Making SAUSAGE

Sausage can be expensive to buy, but it’s easy to make at home with a bit of effort and time. However, you may find that if you have lean sausage, it will be more difficult to break into small pieces. I usually cook it, then chop it in a food mill if i want small pieces like i use as pizza toppings.

  • 1 lb ground beef or lamb
  • 2 teaspoons salt
  • 2 teaspoons ground or leaf sage
  • 1 teaspoon ground black pepper

Thaw out the ground beef or lamb, then thoroughly mix in the spices. It is best to allow this to meld at least 24 hours. Typically, i make a couple pounds at a time, then freeze it back up in 1/2 lb packages. Then just thaw out as much as needed.

Zucchini Lunch

Continuing my collection of zucchini recipes, i post this one.  I’t s really so easy it can hardly be considered a recipe.

Mandoline, spiralizer, garlic press
My home raised garlic from last year is small, so it took some time to get enough to make good flavor. Healthy garlic.

INGREDIENTS:

  • Zucchini – spiralized or sliced thinly with mandolin
  • Onion – sliced
  • Garlic – minced or chopped
  • Sea Salt
  • Pepper
  • Option toppings can include any kind of meat chopped up, shredded cheese,

DIRECTIONS:

  • Spiralize or thinly slice zucchinis into a skillet and saute until moisture is lessened
  • While saute, slice onion and add to skillet, mince garlic and add to skillet
  • Add cooked meat and warm through.
  • Top with sliced hard cooked eggs, cheese if desired.

Zucchini and Onions

Zucchini, Cheese, Eggs, Meat
This tasty dish will replace my daily lettuce salad until fall greens crop come along.  My dish today has leftover corned beef.

 

Already Dead

Already Dead –

By Kit Pharo

Henry Ford once said, “The man who is too set to change is dead already.   The funeral is a mere detail.”   I had to read that quote a couple of times before I fully understood how powerful it is – and how appropriate it is to the current beef industry.   You may have to do the same thing.

I want you to think back to the drastic changes that were taking place when Henry Ford made this bold statement.   The horse and buggy were being replaced by automobiles.   Draft horses were being replaced by tractors.   For many people, these changes were beyond comprehension.   If you and I lived during that time period, there is an excellent chance we would have been extremely reluctant to accept those changes.

People hate change!   Nowhere is this more prevalent than in the cow-calf sector of the beef industry.   It often takes two or three decades for cow-calf producers to make simple changes – even though they know the change will be for their own good.   Some changes are not possible until one generation gives way to the next.   As stated in the leadoff article of our Summer 2020 Newsletter, many family businesses advance one funeral at a time.   If you don’t think this is true, you are living in la-la land.

Cow-calf producers who think they can continue to do things the way they have always done them need to WAKE UP and smell the coffee.   As Henry Ford said, “Those who are too set to change are already dead.   The funeral is a mere detail.”   Are you already dead?   I hope not.   It’s not too late to make the necessary changes in your program and genetics – but time is of the essence.   Nothing stays the same.   It’s Time to Change Horses!

Corriente Cows

As you know from reading my blog, i really like Corriente cows.  I’m nearly out of the purebred ones, but most of my replacements have a percentage of Corriente in them and that adds to the cross.  It’s a slim profit raising Corrientes unless you can find a niche market.  Also, they will not ‘finish’ like a beef cow, so are far too lean with next to no fat cover to make it profitable to butcher them.  (However, the meat is absolutely outstanding and that is pretty much all we butcher for ourselves.) So they remain relegated to entertainment (rodeo).

Anyway, a short article came out in the most recent edition of Working Ranch and I’d like to share it with you.

Shabbat Shalom!

tauna

 

 

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Beef, Tuna, Chicken Salad

A recipe i learnt from my Grandma Falconer is Beef Salad.  This mixture makes great take-to-the-field sandwiches, yet easily fits onto a bed of lettuce, use as a dip with crackers or chips, or eat by itself.

The starting point for the meat is about 1/2 lb of ground cooked roast, ground cooked chicken, or 1 6 oz can of tuna.  I’ve tried this with lamb roast and turkey, and for whatever reason, it just doesn’t taste quite right.  Personal taste – i love lamb.

  • 6 hard cooked eggs
  • 1 tablespoon mustard
  • 1 tablespoon chopped pickles or pickle relish, optional
  • 5-6 tablespoons mayonnaise
  • pinch of salt and pepper, if desired

Peel and chop the eggs, either by hand or in a food processor.  Place them in a medium sized bowl, then add the meat and other ingredients.  Stir and mix thoroughly.

Voila!  already ready to serve.  This recipe if fully adjustable to your own tastes.  Perhaps you prefer more meat to eggs or vice versa.  Or a spicier mustard or more mayo.

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Toad-In-A-Hole

I hadn’t made this favorite of my children in several years, but since there was an opened package of beef hot dogs which needed using, i decided on a trial to see if they would be acceptable substitute for sausages. It worked out great and was a hit with my 93 year old father-in-law and husband’s 100 year old aunt this past Sunday lunch.

Ingredients:

  • 1 lb beef or lamb sausage links (or beef hot dogs)
  • 2 tablespoons olive oil
  • 1 cup flour
  • 1 cup milk
  • 2 eggs
  • 1/2 teaspoon salt

Directions:

Drizzle olive oil in an 11 x 7 x 1 1/2 inch baking dish and place sausages/hot dogs in baking dish and bake at 400ºF  for 10 minutes.  Whilst those are baking, mix the remaining ingredients until smooth.  Remove baking dish from oven and pour batter over links/dogs.  Pop dish back into the 400ºF oven uncovered for about 30 minutes until golden.  Cut into squares.

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Cut into pieces and serve.  Enjoy!

Friday Night Homemade Pizza

A tradition in my family growing up was to have pizza on Friday night.  I’ve carried that through to my family and seldom do we miss having home made pizza on Friday evening, even though the children are adults now and two live away from here.

Growing up, home made pizza was Chef Boyardee from a box.  No matter; Mom doctored up so it was great!.

Here’s my recipe.

For the dough be sure to allow at least 2 hours. (this makes two large crusts, so before the second rise, i stick 1/2 into a Ziplock Freezer bag and pop it into the freezer. Just bring it out of the bag enough time ahead for it to thaw – don’t leave it in the bag because it will rise as it thaws)

Pizza Dough - Wall Street Journal

PIZZA DOUGH

THE INGREDIENTS:

  • 2 cups all purpose or bread flour
  • 2 cups whole wheat flour
  • 2 teaspoons honey
  • 2 teaspoon sea or Real salt
  • 2 tablespoons olive oil
  • 1 tablespoon active dry yeast
  • 1 1/3 cups warm water

THE STEPS

Add flours, honey, yeast, and salt to the bowl of a food processor or electric mixer and process to combine  (i just put it in the bowl of my Kitchenaid Artisan bowl and mix by hand briefly).  Add water and 2 tablespoons olive oil and continue to process until dough forms a ball.  If dough is sticky, add more flour, 1 tablespoon at a time.  If dough is too dry, add water 1 tablespoon at a time.

Scrape the dough onto a lightly floured surface and knead until you have a smooth elastic ball, about 5 minutes.  I use my Kitchenaid Artisan mixer.

Form dough into a smooth ball and place in a large bowl greased with olive oil. Cover bowl with plastic wrap and set aside until dough doubles in size, about 1 hour.  Cut risen dough in half.  Knead each half briefly and then shape into a ball.  Place the two balls on a lightly floured surface and cover loosely with a clean towel or plastic wrap.  Let rest 1 hour at room temperature or in the refrigerator up to 24 hours.  If refrigerated, let dough come to room temperature before continuing.

Use a rolling pin to roll out and your hands to stretch each ball into a circle or whatever size your pizza pan.  If dough becomes too elastic, place it in the refrigerator for about 10 minutes to relax before continuing.

Preheat oven to 350° F.  Assemble pizza with toppings and bake about 25 minutes if using a metal pan and 30-35 minutes if using a baking stone.

The toppings:

That’s wide open and just your favorites.

If you want stuffed crust – Usually, but not always, i roll out the dough large enough that i can place thin slices of cheese along the edge of the pan and cover with dough for stuffed crust.

I top the dough with home made pizza sauce (still perfecting it, but it’s pretty good) or whatever commercial product you like.

Top with Parmesan or Parmesan mix shredded cheese.  I use 4C Homestyle Brand Parmesan or Parmesan/Romano Mix both of which i buy at Wal-Mart.

Next on is previous cooked, drained, and cooled 1 lb of our home raised ground beef (or i plan ahead and turn it into beef sausage – i don’t eat pig).

Thick sliced Portabella (Babybella) mushrooms and sliced natural olives.

Shredded whole milk mozzarella cheese, but often i add Cabot Extra Sharp White Cheddar in the 2 lbs package which is also available at Wal-Mart. 

Enjoy and Shabbat Shalom!

tauna