- 4 pounds of 90/10 Ground Sirloin
- 1 pound of Tri-Tip Beef Tips
- 2 pounds of Chuck Beef Cubes
- 2 Top Sirloin Fillets
We had a really great week over here at TCND, and had the chance to make some deeelish pre-made dinners for my clients- most of which included Beef, hence the over abundance of Bovine in the refrigerator. Taylor giggled like a school girl when I announced it was officially fall, and had the first order of "Hearty Tri-Tip Chili" come in. He spent the autumn months last year honing and perfecting his recipe, and man oh man, he's got it down! I served his beautiful Chili with Sour Cream, Corn Chips, and Cilantro on the side (the daughter is not partial to cheese- lucky girl!!) and sent it on its merry way with a pan of Mexican Cornbread.
Here is a bit of commentary from the recipient and her 12-year-old daughter:
"BTW, Anna and I LOVED the Chili and Cornbread! Anna has never eaten two bowls of chili at one time in her life, but before I could finish, she was asking if we had more! We'll definitely be ordering that again!"
- Dawn Mercer
Way to go, T. :)
Another client ordered Authentic Ground Beef Tacos (I can call it "Authentic" because I was taught by a real live Latina and use real live Mexican ingredients- NOT taco seasoning packets- tee hee) as well as...........*sighs happily*..........Beef Bourguignon. Don't you hate it when there's just enough left-over to serve two hungry people?? Taylor and I were eating good last night.
And last but not least, I performed a Healthy Cooking Demonstration for WestWind Technologies this morning, and had the participants assemble their own mini-Sirloin Kabobs with an assortment of vegetables. Thanks to my lovely Sanyo Smoke-Free Indoor Grill, we grilled them up right there in the conference room....directly underneath the smoke detector. The grill does what it says it will- or I guess I should say, it DOESN'T do what it says it WON'T do- smoke! Most other Healthy Cooking Demos involve the participants sitting in their chairs, anxiously awaiting me to serve them their samples while dishing out some cooking tips. But today, I gave out some food-safe Latex gloves, put them to work, let them skewer their own Kabobs however they liked, then grilled them up and gave them back out.
Here's the "Mini-Kabob Assembly Line" complete with marinated Top-Sirloin cubes, Vidalia Onions,
Bell Peppers, Zucchini, Mushrooms, Squash, and Cherry Tomatoes.
It was a boat load of fun, and the employees really enjoyed themselves- they even stayed 30 minutes late to have round 2 of Kabobs.
Now that the week is coming to a close and the refrigerator is back to Beef-less....I guess we're having chicken for dinner. Until next time!
The Chef Next Door