Ground Beef Selection

Ground Beef Selection

          For most applications, ground chuck is the best choice (see grinding your own). Chuck comes from an area of the animal that is more exercised, giving it more robust flavour. It has enough fat to make it juicy, but not so much it shrinks down to nothing when cooked keep in mind that the flavour compounds in fat also stimulate saliva flow, hence succulent and pleasurable dining experience.

          Chopped sirloin and ground round do make adequate burgers, but only if cooked to less than medium doneness. Longer cooking renders meat dry and flavourless. Although Canada now recommends all beef be cooked to at least medium doneness many top chefs and gourmets still choose flavour over cardboard and cook to rare or at most to medium rare. Choose your ground beef according to your tastes.

Grind Your own Beef

Grind Your own Beef

          If you really want to know what is in your burger, grind your own. This way you can control the fat content as well as the primal cut. If you have the energy, and can take the time away from the gym, the old fashioned, clamp on, galvanized meat grinder still works just fine. If you have a standard food processor, you can whip up fresh chopped beef in no time flat. But, in most cases, the health conscious person would do well to have a close look at one of the small Hobart or Kitchen Aid food processors now available. While one of these processors will initially cost you in the neighbourhood of five hundred dollars; it will very quickly pay for its-self, both health wise and money wise. I use a Waring "Pro" electric meat grinder which sells for between one hundred and one hundred and thirty dollars.

          When using a food processor or meat grinder, cut chunks of beef and suet into one-inch uniform cubes and chill well. Place meat cubes in processor with metal blade, taking care to process in small (no more than 1/2 lbs, depending on the size of your processor or grinder) batches. Pulse in short 1-to2-second bursts until the desired consistency is achieved, usually 10 to 15 pulses. It is very important to pulse rather than letting it run. Pulsing tends to distribute the pieces for more even chopping and avoids excess heat from the friction that could turn your chopped beef into mush and burn out your machine. If you are adding herbs or spices for a recipe, might as well toss them in before beginning to chop. If using a meat grinder, run the meat through the grinder three and no more than three times--you do not want, the meat to start to warm, or the fat particles to become too small, or to start to melt.

          The amount of fat you add is up to you, but for best results use at least ten percent fat to meat ratio. Just remember, fat is where the flavour is and it also adds moisture for a juicier end result. For burgers a coarse grind is preferred. For meatloaf and meatballs, a finer grind helps meat compact, blend with other ingredients, and hold its shape. Always be sure to follow safe handling procedures.

Calgary Stampede Beef Skillet

Calgary Stampede Beef Skillet

Ingredients:

1 lb ground chuck

3/4 C diced onion

1 1/2 tsps chilli powder

1/2 tsp salt

1/2 tsp garlic powder

1 16 oz can tomatoes, crushed

1 15 1/2 oz can red kidney beans

3/4 cup quick-cooking rice

3/4 C water

3 Tbsp diced green pepper

3/4 C diced Canadian sharp cheddar cheese

Instructions:

In skillet, cook ground beef and onion till beef is brown and onions are tender, drain off fat.

Sprinkle meat mixture with chilli powder, salt, and garlic powder. Stir in undrained tomatoes, undrained beans, Uncooked rice, water, and green pepper.

Cover and simmer, stirring occasionally, for 20 minutes. Top with cheese. Cover and heat till cheese melts, about 3 minutes longer. Makes 6 servings.

Mini-Meatball Minestrone

Mini-Meatball Minestrone

If you're going to make soup, make soup not dishwater.

Ingredients:

1 28oz can tomatoes, crushed

2 C shredded cabbage

2 small zuccini or firm cucumber, sliced (2 cups)

1 12 oz can whole kernel corn

2 ribs celery, bias-cut

1 medium onion, large dice

1/2 C broken vermicelli

1/2 C dry red wine

2 Tbsps chopped parsley

11/4 tsps instant beef bouillon granules or 4 C good beef stock (omit 4 C water

4 C water

1 tsp dried oregano, crushed

1/4 tsp dried basil, crushed

1/8 tsp garlic powder

1 beaten egg

1/4 C milk

1/3 cup fine bread crumbs

1 tsp Worcestershire sauce

1 lb ground chuck

Grated Parmesan cheese

Instructions:In Dutch oven, combine undrained tomatoes, cabbage, zuccini, undrained corn, celery, onion, uncooked vermicelli, red wine, parsley instant beef bouillon granules, oregano, basil, garlic powder, , 4 cups water or stock,3/4 teaspoon salt, and 1/8 teaspoon pepper. Bring mixture to boiling; reduce heat and simmer, uncovered, for 15 minutes.

Meanwhile, in a bowl, combine the egg, milk, bread crumbs, Worcestershire sauce, 1/2 teaspoon salt, and dash of pepper. Add  ground chuck; mix well. shape into 36 tiny balls. In skillet brown the meatballs, shaking the pan often to keep balls rounded. Drain off excess fat.

Add meatballs to soup. Cover and cook till vegetables and vermicelli are tender, about 15 minutes longer. Pass Parmesan to sprinkle atop. Makes 8 servings. 

TO HELP END THE CONFUSION ABOUT CHATEAUBRIAND,chateaubriand meatballs etch.

Many of the recipes you have seen--of so called Chateaubriand--served with baked, deep-fried, or even Duchesse potatoes, the steak wrapped in "American"style bacon; perhaps the Chateaubriand you have eaten in restaurants is not Chateaubriand. Chateaubriand is not a chunk of charred meat and it does not weigh just 5 or 6 ounces; the sauces, vegetables, how they are arranged; is a very integral part of the presentation.

CHATEAUBRIAND IS A VERY ELEGANT PREPARATION AND PRESENTATION OF A "PLANKED STEAK"

If taken from the SIR-Loin, a Chateaubriand can not be broiled or grilled like an ordinary steak--not unless you want Chateaubriand style shoe-leather.

Created in or about the year1822, by French Chef Montfermeil, for Vicomté Francois-Rene de Chateaubriand; Chateaubriand is a very specific recipe;
 or perhaps I should stick with--style of presentation,
 now getting very close to two hundred years old.

 It is NOT a particular cut of meat and it is not outdated and ready to be improved upon. Any improvement would be almost impossible and modern changes are mostly due to the fact that modern "chefs" no longer know how or are unwilling to take the time to prepare, for example: a bouquet-garnie, fluted mushrooms, château potatoes, or château sauce.

 Most cooking authorities agree that the largest part of the fillet was used originally but there are some who insist it was the Noble SIR-Loin. But then, we must not forget--- FILLET IS SIRLOIN or part of it. Many of you have clicked onto my recipe for Hamburger Steak--Chateaubriand style. Because, as stated, Chateaubriand is a recipe; chateaubriand hamburger steak is possible. Chateaubriand meatballs, sandwiches, stews, spaghetti sauce, etch. are not.

Hamburger Manicotti

Manicotti

Ingredients:
8 manicotti shells
1 lb ground round, rump, or chopped sirloin
2 6 oz cans tomato paste
1/2 cup diced onion
1/3 cup chopped parsley
1/2 cup diced celery
1 Tbsp dried basil, crushed
1 12 tsps salt
1 large clove garlic, crushed and minced
2 C water
2 beaten eggs
3 C ricotta or cream-style cottage cheese drained
3/4 C grated Romano or Parmesan cheese
1/4 tsp salt


Instructions:
Cook manicotti shells in boiling salted water till just tender, 15 to 20 minutes, drain. Rinse shells in cold water.
Meanwhile, in a 3 quart saucepan brown meat lightly. Drain off excess fat. Stir in tomato paste, onion, celery, half of the parsley, basil, 1 1/2 teaspoons salt, garlic, and dash of pepper. Add the 2 cups water; mix well. Simmer, uncovered, for 15 minutes, stirring occasionally.
In a bowl, combine eggs, ricotta or cottage cheese, 1/2 cup of the Romano or Parmesan cheese, remaining parsley, the 1/4 teaspoon salt and pepper. Stuff Cooked manicotti shells with cheese mixture, using a small spoon (or slit the shells lengthwise with scissors and open to fill).
Pour half of the tomato-meat sauce into a 12x71/2x2 inch baking dish. Arrange stuffed manicotti in dish;p top with remaining sauce. Sprinkle with remaining 1/4 cup Romano cheese, Bake, uncovered, at 350F fir 40 to 45 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings.

Cheeseburger Pie

A combination of quiche and ground beef hash--this dish was an all time favourite at at any camp at which I ever worked. I often prepared it, when I worked as Banquet Chef at the Four Seasons Hotel in Calgary Alberta as well.


Ingredients:
1 lb ground round, rump, or chopped sirloin
1/2 C diced onion
1 8 oz can tomato  sauce
1 4 oz can sliced mushroom, drained
1/4 C chopped parsley
1/4 tsp salt
1/4 tsp salt
1/4 tsp dried oregano, crushed
1/8 tsp pepper
2 packages refrigerated crescent rolls (8 rolls each)
3 eggs
6 slices sharp Canadian cheddar cheese (6 oz)
1 Tbsp water


Instructions:
In skillet, cook ground beef and onion till meat is brown (no red visible) and onion is tender; drain of excess fat. Stir in tomato sauce, drained mushrooms, parsley, salt, oregano, and pepper.
Unroll one package of the crescent rolls and separate into triangles. Place in a lightly greased 9 inch pie plate, pressing edges together to form a pie shell.
Separate one of the eggs; set yolk aside. Beat egg white with the remaining two eggs. Pour half the beaten egg over pie shell. Spoon meat mixture into shell. Arrange the cheese slice atop; spread with remaining beaten egg.
Mix reserved egg yolk with water; lightly brush some over edge of pastry. Reserve remaining yolk mixture.
Unroll second package of crescent rolls. Place the four sections of dough together to form a 12x6 inch rectangle. Seal edges and perforations together. Roll out dough to a 12 inch square Place dough atop filling. Trim; seal and flute edges. Cut slits in top crust for escape of steam. Brush top with the remaining egg yolk mixture.
Loosely cover edge with  a strip of foil to prevent over browning. Bake at 350 F for 20 minutes. Cover cente of pie loosely with foil. Bake 20 minutes longer. Let stand 10 minutes before serving. Makes 6 Servings.