Valentines Day Heart Success & Bacon Beer Salad

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Success! The nontraditional heart and chocolate Valentines Dinner was a success! If you happened to be seated at our dinner table, and didn’t know you would be eating heart, you probably wouldn’t be any the wiser. Beef heart (at least went slow cooked and smothered with mole sauce) tastes a lot like tender steak, think Filet Mignon. At first I was pretty worried the meat would be chewy. When I stirred the pot partway through the cubes of meat seemed very tough and dense. However, the dish was nothing but delicious. I noticed the heart had a stronger beefy flavor and was firm but super tender. I think my next experiment will include it in a stew or maybe chili.

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Happy Valentines Day! Have a Heart

When I think of Valentine’s Day, like most people thoughts of hearts and chocolate flood my brain. While I like to think of myself as a romantic, I tend to lean more towards reality. And sometimes my sweet gestures might come with a bit of my sarcasm. Like Valentine’s Dinner. When we ordered our quarter cow from Lewis Waite Farm, we were fortunate enough to choose our own cuts. We went with a lot of steaks, an average amount of ground beef, and some smaller roasts for 2 or 4. My husband INSISTED on throwing in some organ cuts–liver, kidney, oxtail and heart. He said HE would cook it. Yeah right. I love my husband dearly, but his advanced culinary skills include dishes like (boxed) mac & cheese, tacos and meatloaf that he’s made several dozen times but still relies on the recipe. I’ve tried to introduce him to easy cooking tools, like the slow cooker, with little success. Needless to say, those organs have been buried in the bottom of our chest freezer for close to a year. So I decided on this day of hearts and chocolate, it was best appropriate to serve him a little heart for dinner.

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My Signature Meatloaf

Not my prettiest plate but guarantee the flavor is there!

How can you not love meatloaf? One of the most classic comfort food dishes. I mean it’s meat, and stuff, shaped into a loaf. Wait, maybe I’m not selling it right… Okay so the concept isn’t the most appealing but the flavors you can get out of it are pretty amazing. There’s no need to stick with ground beef or traditional meatloaf mix. Step out of the box–turkey, pork only, lamb–go for it! We started making our own meatloaf mix with local pork and veal and grassfed beef. We would get just shy of half a pound of each, then mix it at home. I swear the humanely raised stuff tastes better! But yes, it is expensive, so for financial reasons, we tend to stick with grass fed beef only.

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