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Whole Lotta Meat

RaleighRocker Aug 20, 2009 12:46 AM

Ground beef that is. 3lbs. to be exact. It was on sale awhile back, and we bought about 12 lbs of it, and well my boyfriend and I are not the most organized people in the world, or I would have seperated it into patties or whatnot. So I open the fridge tonight to see he's defrosting one of the 3lb packages. Last time he did this, it went bad before we had a chance to cook it, as we ended up going out of town.

So this is the deal.

We have a tiny, hot as hell apt, are broke (food stamps broke), and are without a grill.

I want to make something with this meat tomorrow night that will not involve staying in said hot kitchen for hours, that obviously does not involve a grill, and uses either inexpensive ingredients (I have about 80 bucks for the rest of aug) or stuff we already have on hand.

If it were winter, I'd jump on the chili train. Hamburgers seem so obvious, I do have a nicely seasoned pan, but that's a lot of burgers for two. Meatloaf-perhaps. I'm imagining 2 or three meals out of this meat.

Any ideas would be greatly appreciated.

One thing that is in the back of my mind, but I am at a loss of a recipe is a stuffed eggplant recipe my mother used to make.

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  1. JungMann RE: RaleighRocker Aug 20, 2009 06:26 AM

    I haven't made a stuffed eggplant, but you could with stuffed zucchini or if you want eggplant, perhaps make a moussaka. Other recipes I've relied on:
    Macaroni with Sriracha sauce
    Picadillo
    Picadillo-stuffed peppers or tomatoes
    Sweet and sour meatballs or even spaghetti and meatballs
    Potato croquettes
    Larb

    1. r
      roro1831 RE: RaleighRocker Aug 20, 2009 07:07 AM

      Stuffed mirlitons (chayote squash)

      4 Replies
      1. re: roro1831
        JungMann RE: roro1831 Aug 20, 2009 07:11 AM

        I do enjoy that you gave both words as I noticed lately while grocery shopping I will be thinking "Mirlitons, mirlitons, mirlitons" in my head as I fruitlessly search the vegetable section until I realize "Oh wait! Chayote!"

        1. re: JungMann
          r
          roro1831 RE: JungMann Aug 20, 2009 07:14 AM

          I quickly discovered once I moved away from New Orleans, that no one really knew what a mirliton was. When I saw some in the store and noticed chayote squash was written on the sign I figured out why. My grandfather always grew them in his backyard and my grandmother would always stuff them with various item, that's some really good simple food.

          1. re: roro1831
            JungMann RE: roro1831 Aug 20, 2009 07:30 AM

            Do you have a recipe you like in particular? I love chayote, but I only use them in soups where they become juicy with the flavor of the stock.

            1. re: JungMann
              r
              roro1831 RE: JungMann Aug 20, 2009 07:53 AM

              yes, just not at my disposal at the moment. At some point in the next couple of days I will find them. One involves ground meat, another shrimp, all pretty basic.

      2. c
        ChrisKC RE: RaleighRocker Aug 20, 2009 07:39 AM

        I would brown it all up and then freeze in usable portions, like say for chili, spaghetti, sloppy joes, tacos, etc. It can be refrozen once it's cooked

        1. m
          morwen RE: RaleighRocker Aug 20, 2009 08:50 AM

          I agree with ChrisKC. When I buy in bulk, I separate some out into one pound packages for freezing, then I turn on the stove and oven and get the rest over with. First I make up a huge amount of meat loaf, take some of that and bake small loaves. While that's baking I add garlic, Italian herb mix, and parmesan cheese to the remaining raw meatloaf and shape that into balls on a cookie sheet. When the meatloaves comes out of the oven, the meat balls go in. Any remaining raw burger gets browned on the stove to throw into other things for quick dinners (like shepherd's pie, chili, joe's, a quick meat sauce for pasta).

          1. greygarious RE: RaleighRocker Aug 20, 2009 09:46 AM

            I agree abotu broning it and repackaging, but I'd brown it with onions. That's good as is, or later combined with other ingredients.

            However, you could also scrape off the defrosted meat all around the chub, till you get to the solidly frozen core, and then rewrap/freeze that. No harm, no foul.

            1. j
              jchamberlain RE: RaleighRocker Aug 20, 2009 10:37 AM

              Meatballs:
              3 lbs meat
              2 eggs
              1 c panko
              montreal steak seasoning
              small can of tomato paste
              mix it all up, form meatballs( I use a small ice cream scoop). Place on baking rack over a baking sheet. cook at 400 untill nice and brown. perfect for freezing.

              1 Reply
              1. re: jchamberlain
                RaleighRocker RE: jchamberlain Aug 23, 2009 07:12 PM

                thanks everyone! I love the idea of cooking it up for the future.

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