beef

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Hamburger meat with ground in bacon

The other day, as I was stopping to pick up some meat from Oakland Bay Farm at the Olympia Farmers Market, then informed me that they are now carrying ground beef with their bacon ground into it. I've make some burgers like this before, and it came out really well, but it was a pain to do on a regular basis. Now that they are stocking it as a regular item, I can imagine including it in all sorts of recipes. Meatloaf or meatballs would be great with the bacon mixed in the meat.

Semi-traditional machaca

As an extra credit project for my Food, Health and Sustainability program at Evergreen, I'm making machaca in the traditional beef jerky style. Most restaurants make their machaca just by cooking up some shredded beef till it dries out a little. This is still plenty tasty, but not as good as the traditional method. Unfortunately, we just don't have the weather in Washington State in February to sun dry the beef, so I'm cheating and using the dehydrator.

I'm following the recipe in my old Mexican Cooking at the Academy book, which is really one of the best practical books for producing high quality Mexican food. I love the Diane Kennedy and Rick Bayless books, but the out of print book from the California Culinary Academy is a lot more straight forward.

Fajita burritos for dinner

Looking for something to eat out of the freezer for dinner, and I came across some frozen carne asada. I chopped up part of an onion and a pepper, a few cloves of garlic, some black beans and brown rice to top it off and I had a nice burrito filling. I melted a few of my tomatillo salsa ice cubes to pour over the top.

Fast and yummy!

Working out a new recipe #2

Getting closer to what I am going for with this version of the new recipe. Still do not have a name for it.

I decided to do away with the ribs and the browning because I want this to be an easy to prepare and eat dish for a dutch oven gathering.

I figure I will make this a few more times to get the spice mixture just right and to try a couple of other cuts of beef and lamb.

Ingredients (in the order that they will be used):
2 T. olive oil

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