Grinding Meat at HomeMeatSeasoningsMeat GrinderKeep It ColdWhat’s the number one step in grinding meat at home?  Everything in the process has to be kept cold.  Very cold.  Everything.  Just so we’re clear let me be more specific.  Keep the meat cold.  Keep all the parts of your meat grinder cold.  Keep the bowls cold.  Did I mention that you should keep everything cold?  Freddo.  Frio.  Fargo.  Meat PreparationTake whatever cuts of meat you’ve purchased and break it down into cubes no larger than 1” square.  Put the cubed meat into a zip top bag and then add in whatever seasonings you’re using.  Close up the bag and mix up the meat and seasonings well.  Put the zip top bag in a bowl and put the bowl in your refrigerator overnight.Grinding PrepAn hour before you’re ready to grind the meat put all the parts of your meat grinder - the grinder tube, the auger that pushes the meat, the blade, the die, etc. into the bowl you’re going to grind the meat into and put the bowl in your freezer.  At the same time take the bowl with the zip top bag you’ve got the meat in and put it in the freezer too.  In case it hasn’t sunk in yet… this is part of that whole keeping everything cold I think I’ve already mentioned once or twice.  Setup your grinding “station” with whatever machine you’re using to do the grinding work.  Also setup a few things you’ll probably need like a spoon to get the meat out of the bag.  Right before you take all the stuff out of the freezer put some ice in a bowl large enough to hold the bowl you’re grinding the meat into and set it where the bowl for the ground meat is going to go (see picture…). GrindingIt’s not a race, but you should work quickly in this part of the process.  Take everything out of the freezer.  Put together the pieces of your grinder and set the bowl you’re grinding your meat into right under the grinder and into the bowl with the ice in it.  Turn on your grinder (medium speed), and begin by putting the seasoned meat on top of the feeding tube, and then using the plunger that comes with your grinder lightly push the meat down into the feeding tube of the grinder.  Congratulations - you’re now grinding meat!  Not by any means rocket science, but you’re doing it you food artisan you!  Keep going until you finish grinding the meat.  Duh.NotesGrinding meat at home vs buying it already ground… what do you need to know about it other than how artisanal it is?  Doing this will bring you the loving adoration of your family and continue to glorify you as a true food artisan.  There’s no end to the ways you can use ground meat right?  You know what to do with it from here… I hope.  Oh, and did I mention you’re supposed to keep everything cold?  Freddo.  Frio.  Fargo.  Cold.PS… note I never referred to this as “grinding your own meat”… you’re welcome.Thanks & Enjoy!
Pop-upView Separately

Grinding Meat at Home

Meat
Seasonings
Meat Grinder

Keep It Cold
What’s the number one step in grinding meat at home?  Everything in the process has to be kept cold.  Very cold.  Everything.  Just so we’re clear let me be more specific.  Keep the meat cold.  Keep all the parts of your meat grinder cold.  Keep the bowls cold.  Did I mention that you should keep everything cold?  Freddo.  Frio.  Fargo.  

Meat Preparation
Take whatever cuts of meat you’ve purchased and break it down into cubes no larger than 1” square.  Put the cubed meat into a zip top bag and then add in whatever seasonings you’re using.  Close up the bag and mix up the meat and seasonings well.  Put the zip top bag in a bowl and put the bowl in your refrigerator overnight.

Grinding Prep
An hour before you’re ready to grind the meat put all the parts of your meat grinder - the grinder tube, the auger that pushes the meat, the blade, the die, etc. into the bowl you’re going to grind the meat into and put the bowl in your freezer.  At the same time take the bowl with the zip top bag you’ve got the meat in and put it in the freezer too.  In case it hasn’t sunk in yet… this is part of that whole keeping everything cold I think I’ve already mentioned once or twice.  Setup your grinding “station” with whatever machine you’re using to do the grinding work.  Also setup a few things you’ll probably need like a spoon to get the meat out of the bag.  Right before you take all the stuff out of the freezer put some ice in a bowl large enough to hold the bowl you’re grinding the meat into and set it where the bowl for the ground meat is going to go (see picture…).

Grinding
It’s not a race, but you should work quickly in this part of the process.  Take everything out of the freezer.  Put together the pieces of your grinder and set the bowl you’re grinding your meat into right under the grinder and into the bowl with the ice in it.  Turn on your grinder (medium speed), and begin by putting the seasoned meat on top of the feeding tube, and then using the plunger that comes with your grinder lightly push the meat down into the feeding tube of the grinder.  Congratulations - you’re now grinding meat!  Not by any means rocket science, but you’re doing it you food artisan you!  Keep going until you finish grinding the meat.  Duh.

Notes
Grinding meat at home vs buying it already ground… what do you need to know about it other than how artisanal it is?  Doing this will bring you the loving adoration of your family and continue to glorify you as a true food artisan.  There’s no end to the ways you can use ground meat right?  You know what to do with it from here… I hope.  Oh, and did I mention you’re supposed to keep everything cold?  Freddo.  Frio.  Fargo.  Cold.

PS… note I never referred to this as “grinding your own meat”… you’re welcome.

Thanks & Enjoy!

Home Cured Pancetta - The Gateway Drug of Charcuterie* Adapted from Charcuterie by Michael Ruhlman and Brian Polcyn5 Lbs. Fresh Pork Belly4 Cloves Fresh Garlic2 Stems Fresh Rosemary6 Fresh Sage Leaves2 Stems Fresh Oregano4 Dried Bay Leaves4 Grams Freshly Grated Nutmeg50 Grams Kosher Salt12 Grams Pink Curing Salt26 Grams Dark Brown Sugar20 Grams Ground Black Pepper10 Grams Juniper Berries (lightly crushed with flat knife or heavy pan)If the pork belly you’ve purchased came with the skin attached - remove the skin from the pork belly.  Put the pork belly on a rimmed sheet pan.Put a bowl on a digital scale to measure out the kosher salt, pink salt, brown sugar, black pepper, and juniper berries.Make a pile on your cutting board of the garlic cloves and whole stems of rosemary and oregano and the sage leaves.  Rough chop the garlic and herbs and add them to the bowl of sugar and salt.  Rip up the bay leaves and add them to the bowl, and grate the nutmeg into the bowl as well.  Mix all ingredients well.Lift up the pork belly and put down about half the rub on the sheet pan and then put the belly back on top of it.  Add more (not all) of the curing rub to the top of the pork belly and use your hands to massage it in good - all over the pork belly - flipping it over, making sure to cover the sides too.  Then put the seasoned pork belly into a 2 gallon zip top bag and toss in any residual curing rub into the bag.  Seal up the bag and put it in your refrigerator for seven days - flipping it over and re-distributing the curing rub every other day (while still keeping it in the bag) and don’t mind the liquid that forms - it’s actually a brine.After seven days remove the pork belly from the cure and rinse under cool water.Interlude… (Many recipes for pancetta call for the next steps to include rubbing the pork belly with additional ground black pepper and rolling and tying it like a huge, fat cigar… I chose not to do that, but take a simpler route and it still tasted amazing.  Just needed to get that out of the way…)Dry the pork belly well with paper towels and then wrap the pork belly in a piece of cheesecloth set it on a rack set on a rimmed sheet pan.  Put the cured and wrapped pork belly in the refrigerator for another seven days.After seven days, unwrap the pork belly, place on a cutting board, and use a very sharp knife and cut the cured pork belly into thin strips.  Then use a vacuum sealer and package the pancetta in half pound and 1 pound packages and freeze until you need to use them, or give them away or horde.  Whatever. NotesFor me, it all starts here.  Pancetta is the gateway drug of charcuterie.  You try this and it’s oh so simple, it’s not that hard to do, and so it doesn’t feel that bad to do.  Naturally that makes you want to “experiment” a little more.  And next thing you know you’re onto the hard stuff.  Curing and smoking your own bacon and ham hocks, grinding meat at home, stuffing your own sausage.  Have you seen how sausage is made?!?  Handling pig intestines?!?  You even have to buy your own “equipment”.  You’ve got a digital scale to use to measure out your “stuff”.  You convince yourself you can quit any time.  But really, soon you’re just chasing the high… friends and family be damned - you’re spending most of your waking free time just thinking about what meat you can cure, or smoke next.  You’re a food artisan!  You’re free from the confines of third rate grocery store *&$! passing itself off as true charcuterie.  I have no idea where this ends.  Probably in a gutter somewhere dreaming about headcheese.  Headcheese.  I sense an intervention coming on.  Oh well, at least it’s an artisanal high.The hardest part of making pancetta is the waiting.  Or really I should say when making pancetta “… the waiiitiiiinngg is the haaarrddesssst paaaaaarttttt….”
Pop-upView Separately

Home Cured Pancetta - The Gateway Drug of Charcuterie
* Adapted from Charcuterie by Michael Ruhlman and Brian Polcyn

5 Lbs. Fresh Pork Belly
4 Cloves Fresh Garlic
2 Stems Fresh Rosemary
6 Fresh Sage Leaves
2 Stems Fresh Oregano
4 Dried Bay Leaves
4 Grams Freshly Grated Nutmeg
50 Grams Kosher Salt
12 Grams Pink Curing Salt
26 Grams Dark Brown Sugar
20 Grams Ground Black Pepper
10 Grams Juniper Berries (lightly crushed with flat knife or heavy pan)

If the pork belly you’ve purchased came with the skin attached - remove the skin from the pork belly.  Put the pork belly on a rimmed sheet pan.

Put a bowl on a digital scale to measure out the kosher salt, pink salt, brown sugar, black pepper, and juniper berries.

Make a pile on your cutting board of the garlic cloves and whole stems of rosemary and oregano and the sage leaves.  Rough chop the garlic and herbs and add them to the bowl of sugar and salt.  Rip up the bay leaves and add them to the bowl, and grate the nutmeg into the bowl as well.  Mix all ingredients well.

Lift up the pork belly and put down about half the rub on the sheet pan and then put the belly back on top of it.  Add more (not all) of the curing rub to the top of the pork belly and use your hands to massage it in good - all over the pork belly - flipping it over, making sure to cover the sides too.  Then put the seasoned pork belly into a 2 gallon zip top bag and toss in any residual curing rub into the bag.  Seal up the bag and put it in your refrigerator for seven days - flipping it over and re-distributing the curing rub every other day (while still keeping it in the bag) and don’t mind the liquid that forms - it’s actually a brine.

After seven days remove the pork belly from the cure and rinse under cool water.

Interlude… (Many recipes for pancetta call for the next steps to include rubbing the pork belly with additional ground black pepper and rolling and tying it like a huge, fat cigar… I chose not to do that, but take a simpler route and it still tasted amazing.  Just needed to get that out of the way…)

Dry the pork belly well with paper towels and then wrap the pork belly in a piece of cheesecloth set it on a rack set on a rimmed sheet pan.  Put the cured and wrapped pork belly in the refrigerator for another seven days.

After seven days, unwrap the pork belly, place on a cutting board, and use a very sharp knife and cut the cured pork belly into thin strips.  Then use a vacuum sealer and package the pancetta in half pound and 1 pound packages and freeze until you need to use them, or give them away or horde.  Whatever.

Notes
For me, it all starts here.  Pancetta is the gateway drug of charcuterie.  You try this and it’s oh so simple, it’s not that hard to do, and so it doesn’t feel that bad to do.  Naturally that makes you want to “experiment” a little more.  And next thing you know you’re onto the hard stuff.  Curing and smoking your own bacon and ham hocks, grinding meat at home, stuffing your own sausage.  Have you seen how sausage is made?!?  Handling pig intestines?!?  You even have to buy your own “equipment”.  You’ve got a digital scale to use to measure out your “stuff”.  You convince yourself you can quit any time.  But really, soon you’re just chasing the high… friends and family be damned - you’re spending most of your waking free time just thinking about what meat you can cure, or smoke next.  You’re a food artisan!  You’re free from the confines of third rate grocery store *&$! passing itself off as true charcuterie.  I have no idea where this ends.  Probably in a gutter somewhere dreaming about headcheese.  Headcheese.  I sense an intervention coming on.  Oh well, at least it’s an artisanal high.

The hardest part of making pancetta is the waiting.  Or really I should say when making pancetta “… the waiiitiiiinngg is the haaarrddesssst paaaaaarttttt….”

Tool Tip: Digital Scale Probably the most amazing thing about this post is that yes, I sometimes do actually measure stuff.  I only got this digital scale because Michael Ruhlman in the book Charcuterie suggested owning one.  Probably because he measures everything in grams in the book.  It’s like razors and razorblades people… he’s probably getting a cut of all digital scales sold to the hipster food artisan crowd curing their own meats at home.  Actually it’s because he knows what he’s talking about.Normally part of my food artisan style is to go by feel and not measure, but there are some pretty artisanal things you can do if you use a scale to measure ingredients.All kidding aside, they’re quick and easy to use and help with precise measurements.  Most types you just put the bowl on the scale and measure each ingredient into it without having to remove it to a separate bowl each time you have a new ingredient.  They’re not cheap, but I think well worth the investment - or I wouldn’t have bought the thing or bother writing about it…
Pop-upView Separately


Tool Tip: Digital Scale

Probably the most amazing thing about this post is that yes, I sometimes do actually measure stuff. 
I only got this digital scale because Michael Ruhlman in the book Charcuterie suggested owning one.  Probably because he measures everything in grams in the book.  It’s like razors and razorblades people… he’s probably getting a cut of all digital scales sold to the hipster food artisan crowd curing their own meats at home.  Actually it’s because he knows what he’s talking about.

Normally part of my food artisan style is to go by feel and not measure, but there are some pretty artisanal things you can do if you use a scale to measure ingredients.

All kidding aside, they’re quick and easy to use and help with precise measurements.  Most types you just put the bowl on the scale and measure each ingredient into it without having to remove it to a separate bowl each time you have a new ingredient. 
They’re not cheap, but I think well worth the investment - or I wouldn’t have bought the thing or bother writing about it…

Grilled Kale

Lacinato Kale
Extra Virgin Olive Oil
Sea Salt
Black Pepper

I went all “America’s Test Kitchen” on this one and actually tried this two different ways as a test - using one bunch of kale - and blanching half of it first before grilling, and the other half just grilling as is.

Blanch First Method:
Put a pot of water on the stove, and while it comes to a boil, prepare an ice bath in a bowl with ice and cold water.  When the water comes to a boil, season it with salt, and then put in half the kale for about 30 seconds. Then drain it, and quickly move the kale into the bowl with the ice and cold water. Allow it to cool down for just a minute or so, then remove it to a strainer, a salad spinner, or paper towel lined rimmed sheet pan and dry the kale well.  Then drizzle them with a little olive oil and season with salt and pepper.

“Straight Up” Method:
Don’t do anything to the kale first - just leave it as is.  Just lightly drizzle them all with a little olive oil, and season with salt and pepper.  Is “straight up” the technical term for not messing around with it too much?  It is now.

Cooking:
When your grill is hot, put the kale right over the hot part of the grill - spreading them out so each leaf lays flat and grills. It will only take two to three minutes to lightly char the leaves a little bit.  Depending on the size of your grill / fire, you’ll probably have to do this in batches.  Remove and repeat until all the kale is grilled.  Chop them up size wise however you want.


Notes:
So - why did I do this two ways and what were the results?  Why?  Simply because I wanted to - I was just curious - just my nature of being a food artisan I guess.  The results?  The un-blanched kale crisped up quicker and more so than the blanched kale.  The texture was what you’d get if you were making kale chips in the oven or the expensive ones you see in Whole Paycheck.  The blanched kale did crisp up a little bit, too, but it had a little more “give” to it, and between the blanching and grilling was more like a wilted / braised green in texture.   Either way - they were artisanal and tasted great either way - there was no difference in taste - but quite a bit in texture.  I guess it just depends on what you want to do with them and how you want to serve them.  And there’s tons of different ways to use grilled kale - as a salad, as a side dish by itself, as part of a side dish combined with other grilled vegetables… and those are just a few ideas.  I used the “lacinato” or “Tuscan” kale instead of the curly kale.  I just figured it would grill easier, and I don’t think it matters which kind you use.  Lacinato just sounds more artisanal however…

Thanks & Enjoy!

americastestkitchen:

Learn to Cook: Thin-Crust Pizza

Forget the delivery guy. You can easily make bubbly, crispy thin crust pizza that’s even more delicious than your local joint.

Learn the tips and techniques for authentic pies from the experts at the America’s Test Kitchen Online Cooking School.

Source: testkitchenschool.com

Time Spent Using Tupperware… 
Pop-upView Separately

Time Spent Using Tupperware… 

Roasted Whole Bone-In Leg of Spring Lamb

1 Whole bone-in leg of lamb
3 Cloves Fresh Garlic
2 Stems Fresh Rosemary
1/2 Teaspoon Coriander Seeds
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Fennel Seeds
1/4 Teaspoon Dried Rosemary
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Smoked Paprika
1/4 Teaspoon Cinnamon
1/4 Teaspoon Turbinado or Pure Cane Sugar
Tomato Paste
Red Wine
Extra Virgin Olive Oil
Kosher Salt
Black Pepper

The day prior to cooking, put a rack on a rimmed baking sheet and put the leg on the rack.  Then slice the garlic cloves into thin slices, and pull the rosemary leaves off the stems and set the garlic and rosemary in a bowl.  Use a paring knife or other small, sharp knife and cut a small but deep hole into the lamb leg and put in a slice or two of garlic, plus a few of the rosemary leaves into each hole with the garlic.  Make sure to press the garlic and rosemary down inside and do your best to close the hole with your fingers.  Do this every inch or two apart all over the lamb leg - probably between 10 and 15 holes.

Then put the coriander, cumin, and fennel seeds into a dry, non-stick pan and heat over low heat.  Cook until they become fragrant - just a few minutes time.  Put them into your spice grinder and add in the dried rosemary and oregano and grind all into a fine powder.  Put the ground herbs and spices into a bowl, and then add in the paprika, cinnamon, sugar, and a good amount of salt and pepper.  Mix all ingredients together well.  Then use the rub and cover the leg of lamb well with the rub - pressing it into the lamb all over.  Reserve some of the rub - don’t use it all.  Put the spice rubbed lamb leg into your refrigerator on the rack / sheet pan and leave it there overnight.

Take the leg of lamb out of the refrigerator 45 minutes or more prior to roasting.  Pre-heat your oven to 225 degrees.  Drizzle the lamb with olive oil just before putting it in the oven.  Put the lamb leg in the oven uncovered and cook on the low heat for at least six hours.

While it’s cooking add to the remaining spice rub a good tablespoon of tomato paste and some red wine and stir to make a basting liquid.  Three or four times while the lamb leg is roasting, open the oven and baste the lamb with the basting liquid.

After resting for ten to fifteen minutes after  you’ve removed the lamb leg from the oven, stand the lamb leg up it’s larger end and hold it by the shank end and carve thin slices from the leg of lamb.  It’s fun to carve this way and you can pretend like you work at one of those Brazilian steakhouses…


Notes:
Originally I’d planned on doing this outside on our charcoal grill on the rotisserie and using some wood chips to smoke the lamb leg at the same time.  That didn’t happen because the weather turned pretty bad on me so I couldn’t grill.  #artisanalproblems.  If you wanted to do that the preparation is all the same and so is the cooking time - no real difference, only that it would be more artisanal to “spit roast” the whole bone-in leg of lamb.

Thanks & Enjoy!

americastestkitchen:

Because it’s never too early in the morning for bloopers from Cook’s Country. 

Swearing on America’s Test Kitchen? Awesome!

Source: cookscountry.com

sporkme: Baked Zucchini and Smoked Ham Hash with Eggs and Brie Another weekend breakfast option, this used up the leftovers from my fridge but turned out pretty well. Ingredients: 3 cups grated zucchini, water pressed out a bit 1 onion, sliced 1 cup diced ham Handful of fresh herbs (sage, basil, thyme etc) Juice of half a lemon Brie or other cheese 4 eggs Olive oil, salt and pepper Sauté onion with some olive oil in an oven proof skillet until soft.  Add ham, zucchini and herbs.  Cook, stirring occasionally, until most of the water has cooked out.  Season with salt and pepper, and top with lemon. Crack the eggs into holes in the zucchini hash, bake for 2 minutes in a hot oven, then top with cheese and bake for 2 minutes more with the grill on.
Pop-upView Separately

sporkme:

Baked Zucchini and Smoked Ham Hash with Eggs and Brie

Another weekend breakfast option, this used up the leftovers from my fridge but turned out pretty well.

Ingredients:

  • 3 cups grated zucchini, water pressed out a bit
  • 1 onion, sliced
  • 1 cup diced ham
  • Handful of fresh herbs (sage, basil, thyme etc)
  • Juice of half a lemon
  • Brie or other cheese
  • 4 eggs
  • Olive oil, salt and pepper

Sauté onion with some olive oil in an oven proof skillet until soft.  Add ham, zucchini and herbs.  Cook, stirring occasionally, until most of the water has cooked out.  Season with salt and pepper, and top with lemon.

Crack the eggs into holes in the zucchini hash, bake for 2 minutes in a hot oven, then top with cheese and bake for 2 minutes more with the grill on.

Source: sporkme

Pescetarian Week

Normally, I make one meal on the weekend, and we eat it for the next few nights / most of the week - depending on our schedules, etc.

So, I had this idea to do a week of only seafood dishes - “Pescetarian Week” with the goal to do a new and different dish each night, and post the recipe the same night.  All artisanal too obviously.

I was happy with each dish, some I liked more than others.  I’ll definitely be using some of these cooking ideas / techniques again.  Some can be used again for “riffs” on other dishes.  As a summary I listed all the “Pescetarian Week” posts below:

Grilled Whole Branzino

Snapper in Cartoccio with Zucchini, Fava Beans, and a “Nice Keeanty”

Shrimp with Herbed Polenta

Oven Roasted Shrimp with White Beans and Tomatoes

Pan Roasted Salmon with Caponata

While the cooking of the dishes wasn’t necessarily difficult, or particularly time consuming, I’ll admit that it was a challenge to leave work, hit the store on the way home, pick up fresh seafood, and then get home, get changed, and then start cooking.  Not impossible, but not necessarily easy either.  I’m glad I don’t have to do that every day, or that I’m not managing multiple jobs, or a single parent.  That would make it much harder for sure.  It definitely took more planning and thought than normal.  Was it worth it?  Yes, overall it was a good challenge, fun and I enjoyed it.  I’m planning to do it again in the summer - with five new dishes.