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Speaking of offal, I have a pound of beef livers in my freezer. I know I can prepare liver, onions, and sauerkraut, or I can make beef liver pate, but beyond that, I'm lost.
Also, I understand beef tongue is something worth trying. True or false?
Don't look at the little tongue things on the edge of the meat. WHen I was a kid we had to stay at a very elite hotel before moving into our house when we moved to England. The kitchen packed us huge bagged lunches for school (would have fed a construction worker and I was about 4 ft and 50 lb soaking wet). We got tongue sandwiches all the time. I traded them for PBJ. I was sick of 'fancy food'
Then I might as well pick some up on Saturday. And as long as I'm going the Chris Cosentino route, any other suggestions? Sweetbreads? Tripe? Heart?
Had to find the recipe...
Chocolate Zucchini Cake
2 1/4c all purpose Flour
1/2c unsweetened cocoa powder
1 tsp baking powder
1tsp salt
1 3/4c sugar
1/2c (1 stick)unsalted butter room temp
1/2c vegetable oil
2 lg eggs
1 tsp vanilla extract
1/2c buttermilk
2 c grated unpeeled zucchini (about 2 1/2 medium)
1 c semisweet choc chips
3/4 c chopped walnuts (I never add these- family allergy)
Oven 325F
Butter and flour 13X 9X2 pan
Sift first 4 ingredients in bowl
Beat butter, sugar and oil in another bowl
Add eggs one at a time. Add Vanilla
Mix in dry ingredients alternating with buttermilk in 3 additions each
Mix in grated zucchini
Pour into pan and sprinkle choc chips and nuts over top
Bake cake until tester comes out clean- about 50 minutes.
Cool completely in pan.
People have no idea there is zuke in it.
I'll sell you a whole steer, then you can have sweetbreads and steak, and roasts, and hamburger, and spare ribs, and tongue, and oxtail, and liver, and every other meat you can think of from a steer.
I'll sell you a whole steer, then you can have sweetbreads and steak, and roasts, and hamburger, and spare ribs, and tongue, and oxtail, and liver, and every other meat you can think of from a steer.
I'd suggest investing in coolers and dry ice.
Tell ya what: I'll carve off what I want, then ride the rest home.I'll sell you a whole steer, then you can have sweetbreads and steak, and roasts, and hamburger, and spare ribs, and tongue, and oxtail, and liver, and every other meat you can think of from a steer.
I just wish I had a way to save it. Do I start straining it into a small container, slowly filling a single jar and storing it in the fridge?
Tell ya what: I'll carve off what I want, then ride the rest home.
I just wish I had a way to save it. Do I start straining it into a small container, slowly filling a single jar and storing it in the fridge?
And with October and Oktoberfests happening, I'm trying to find a recipe for sauerbraten. Seems weird... with my mom no longer with us, I decided to stop being a wimp, stop trying to cut the fat out of traditional recipes, and I've actually felt better about what I've made.
I think I'll keep it in the fridge.
