Sustainable Meats 101: from the Familiar to the New - my first class at Boston Center for Adult Ed was a success.
I measure that in more ways than positive evaluations. I love those, too, of course. But I'm even happier when I received comments, text messages and Tweets from participants who liked what they learned and feel they've got new, sustainable resources and recipes they can make at home. Here are two snaps taken by Kelley & Rob.
We're smashing garlic to peel.
Working on Mise en Place.
If you couldn't join us but are curious, here are two recipes for you!
Chipotle Bison Sliders
Bison is a lean, healthy and sustainable alternative to beef. Choose Wild Idea Buffalo and you won't be disappointed!
1 # ground bison
3 tsp chipotle/adobo seasoning
2 tsp soy sauce
2 tsp red bell pepper, finely minced
2 TBSP grated onion
2 tsp ground flax seed
In a medium sized bowl, grate the onion, add the flax seed, diced red bell pepper, soy sauce and chipotle/adobo.
Mix all ingredients together lightly.
Divide into 6-8 sliders (or 4 patties for regular sized burgers). Aim for 3/4” thick with slight indentation in center.
Place scant sheen of vegetable oil in well-seasoned, heated cast iron pan. S&P burger just before frying.
Fry just a few minutes on each side till lightly browned.
Just as with meatballs, the lighter touch makes for lighter finished product.
Unlike beef this meat is very lean and will cook through quickly and you’re not going get a rare or medium rare burger. Don’t worry it won’t taste like well-done beef!
May be served with:
Sweet and Tart Sun-dried Tomato Chutney
Adapted from Foodreference.com
- 1/2 cup chopped sun dried tomatoes (dry; rehydrate with very hot water, save water)
- 1 medium bulb fennel, chopped (~ 1/2 cup)
- 1/4 cup water from rehydrating tomatoes
- 2 TBSP red wine vinegar (best quality)
- 2 TBSP clover honey
- 2 TBSP golden raisins
- 1/2 teaspoon minced garlic
Mix all ingredients, microwave, full power, three minutes. Blend, chop or use immersion blender to smooth out slightly.
- Join me Tuesday November 2 for the next class: The Long and Short of it: Three Techniques for Great Ribs.