Great big juicy burgers
Take your ground beef package out the day before serving and let it thaw. Add seasonings to marinate the meat. Dice vegetables and herbs so that there is 1 part vegetable to 2 - 4 parts of meat. Mix together. Add one egg per pound and oatmeal (for a meatloaf style burger) and mix. Form patties and grill or panfry for deliciously juicy burgers!
Fresh ham steaks with apples
2 Fresh Ham Steaks (thawed)
1 T. butter
1 small onion sliced thin
1 clove garlic
1/4 c. white wine
4 c. shredded Cabbage
1 empire apple cored and sliced thin
1/4 c. apple cider or chicken stock
1 t. dried thyme
Salt and Pepper to taste
Drizzle olive oil in a large skillet and put on medium-high heat. Place ham steaks into skillet and sear on both sides (about 2 minutes each side). Remove. Reduce heat to medium. Add butter, garlic and onions, sauté until soft (about three minutes). Add white wine to deglaze the pan. Toss in apples, cabbage, cider (or stock), thyme, salt and pepper. Cover, stirring occasionally until cabbage is soft (about 10 to 15 minutes). Add the ham steaks back to the pan, placing them towards the bottom and layer some of the cabbage-apple mixture on top. Cook for an additional 5 minutes or until pork it to desired doneness. Enjoy!
Korean style steak
1/4 c. soy sauce
2 T. sesame oil
2 T. sugar
1 T. salt
1 bunch green onions, chopped into 1-inch pieces
6 cloves garlic, chopped
2 T. Mirin (sweet Japanese cooking wine) or sherry
2 T. Korean red pepper flakes
1 1/2 lb. thinly sliced Sirloin Tip steak (sliced thin)
1 T. peanut or vegetable oil
Mix the soy sauce, sesame oil, sugar, salt, green onions, garlic, wine and red pepper flakes. Add the beef; marinate for at least 30 minutes (or overnight) in the refrigerator.
Bring to room temperature. Stir-fry the meat over medium-high heat in the peanut oil until the meat is nicely browned but be careful not to overcook. The meat should not need to cook for more than one minute.