I've been using Shan curry mixes as dry rubs on various meats before grilling. I've used salmon, beef, chicken, and lamb and they all come out amazing. No marinading is required. Below is a picture of my two favorite flavors so far.
My most favorite food in the world (at the moment) happens to be home made steak tartare. While it is a good spread for cucumber, celery, radishes, etc. I've found putting it on a piece of Virgil's Green Chille Beef Jerky (1/2 the price at Costco) to be like catnip.
Ingredients:
1 lb ground beef
2 Tbsp Green Onion diced
2 Tbsp Red Onion diced
3 Anchovy Fillets (1.5 tsp fish sauce
can be substituted)
3 Cloves of Garlic diced
1 Tbsp Capers (pickle relish / pickles
dill or sweet can be substituted)
1 Tbsp Dijon Mustard
Cayenne Pepper to taste ~ 1 tsp
Salt to taste ~ ½ tsp
Home Made Mayo:
- 2 egg yolks @ room temp
- ½ cup oil (¼ c Coconut Oil + ¼ c Extra Virgin Olive Oil) an extra 1/2 cup of oil can be used if using very lean meat.
- 1 tsp vinegar (½ tsp red wine + ½ tsp apple cider vinegar)
- 1 tsp mustard
Instructions:
- Food process the onions, anchovies, garlic, and capers to finely chopped blend. Set aside.
- Food process egg yolks, vinegar, and 1 tsp mustard for 4 seconds. Then place 4 or 5 drops of oil mixture in.
- Food process very slowly drizzling in oil to make mayo. If it comes out soupy you can still use it.
- Blend mayo, the veggies from earlier, ground beef, 1 Tbsp of Dijon Mustard, and spices to taste.
- Cover and refrigerate overnight.
Notes:
I usually use the eggs from my own
chickens but I also trust the Owl Canyon Eggs for Grant farm:
http://www.grantfarms.com/eggs/owl-canyon-eggs
I've mostly used ground beef from a cow
share that I purchased, but have also used grass fed free range
organic 100% USA meat from the store, and venison from this years
hunt.
~zoom, zoom
No comments:
Post a Comment