Sally’s Kitchen & Stuff

This one’s for you, Ginny!

• Add orange or lemon zest in ground beef, form into thin patties, bread with flour, and pan fry. Glaze with orange/lemon marmalade. Drizzle sugared soy on top.
• Adding ground lamb (just a bit! the stuff takes over) to ground beef gives it more flavour and browns better for meat sauce.
• Make spoon sized ground beef patties with five-spice. Drench in egg and soy sauce. Deep fry. My grandma used to do this with minced any meat. Fish, pork, chicken, you name it.
• Mix with spices (it’s like playing with food, really - ginger, honey, chilli…anything goes), pack onto the bottom of a ceramic plate in a thin layer, and steam.
• Make your own sausage patties by adding spices, fresh herbs, and other meats. If you throw enough salt in there it actually keeps pretty well frozen.
• Frittatas (an italian egg pizza) can be made with balls of ground beef, eggs, any sort of green leafed veggie, and potatoes. The effect is a whole meal in a slice of egg pizza. Just make sure you over-spice the beef.

Any recipe that calls for beef can be adjusted for ground beef. Szechuan beef? It actually tastes better with ground beef. Couple of things though - you MUST cook ground beef to well-done. And you should NEVER freeze ground beef unless you have a flash-freezer. Bateria can be on any part of the ground beef, and they multiply IN the lump in the freezer. When you take it out it’s practically a colony. Yuck.

This entry was posted on Monday, March 13th, 2006 at 11:40 am and is filed under Sally's Kitchen Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.