Ended up with two kinda small’ish chops from our new meat share. This makes them more substantial. I didn’t even pound them. Just butterfly and bread.
Rub some garlic on it and spray it with olive oil and you’ve got garlic bread.
Grill or toast. Yummy either way.
My second shot at the meat share products was a bavette steak. I had to look it up. I’ve never had it or seen it. AMAZING. This meat share is really working out.
It’s really good for you and you should eat it once in a while. I enjoy butchering, so I want down to the “docks” and bought a whole striped bass when they were in season. Double wrapped in the freezer, they last quite a while. I like lot’s of lemon. And, I cheated with Near East Cous Cous.
So, if you don’t know, a meat share is like a farming coop… but for meat. I’ve been looking for one for a while. But they either aren’t accepting new people, are crazy expensive, or you mostly get ground meat. But I think I’ve found what I’m looking for.
I just joined Walden Local Meats. This was my first meal. Flank steak with parsnip puree from homegrown parsnips and homegrown sauteed pea tendrils. The best flank steak I’ve ever had.
Super Easy. Super Fast. Super Satisfying.
Diced fresh tomatoes
Crusty old bread
Veg stock or water (I did water this year ’cause I’m lazy.)
S & P
About 5 minutes
Parm to shave with your peeler
Fresh in season tomatoes with relatively thin skins are really easy to use for a quick sauce no peeling (concaseeing) involved. Dice and saute in a hot pan with toasted garlic. Add basil and parsley at the end as needed. They start out quite liquidy, but cook down nicely. And you’re not likely to even notice the skin.
I’m a big believer in slicing my herbs, not chopping them, especially soft herbs. Everyone gets all gung-ho to chiffonade basil, which by the way you don’t have to really roll into a super tight bundle. But nobody respects that parsley, et. all. Just grab a handful in your “claw” hand and slice thin. With only one cut with a sharp knife you get more flavor, less leaching, nice presentation, and it last several days if you do extra.
Pork Tenderloin. Season. Sear. Roast at 350 on a rack. I do it in the toaster oven.
Asparagus. Trim. Boil. Saute in EVOO with S&P. Lemon.
Potatoes. Cut. Season. Sear. Toast at 425 for about 30 minutes.
Garnish with aged balsamic or sea salt if you want to.
When in doubt, make a tomato sauce and sear a chicken breast. 30 min = cacciatore…sort of!