beef

For a two-pound roast, cut the meat into 1-inch chunks and freeze until well chilled, about 20 minutes. Divide the chunks into four equal portions. Place one portion of meat in the workbowl of a food processor fitted with a steel blade. Pulse the cubes until the meat is ground, fifteen to twenty one-second pulses. Repeat with the remaining portions of beef. Then shape the ground meat as directed.

Ingredients

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 1/2 cup ketchup
• 1/4 cup bbq sauce
• 3 teaspoons brown sugar
• salt to taste
• ground black pepper to taste

Directions

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thorough

Recipe inspired by Pierre Lana

Adapted from the Noteworthy cookbook from Ravinia.

Ingredients

• 1 1/2 lb. ground beef
• 1/2 lb. Italian sausage (may add less sausage)
• 1 egg
• 1/2 c. dry bread crumbs (packaged Italian crumbs are good)
• 1/4 c. Parmesan cheese
• 1/4 c. fresh Italian flat parsley
• 2 tbsp. minced onion
• 1 lg. clove minced garlic
• 1/2 tsp. basil
• 1/2 tsp. oregano
• Salt and pepper to taste

Directions

1. Wash hands throughly.  Hand mix everything until well blended.

Courtesy of Jon Kennet