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Meat Fest

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I was recently gifted a meat grinder attachment for my KitchenAid. I like to throw parties, and have developed something of a reputation for having far too much food at my parties (in a good way, I think). I'm throwing around the idea of heavily featuring meat-grinder-type things at my next shindig.

Anyone have great menu ideas? Something with homemade sausages? Maybe a pate or terrine? I like to have mostly finger foods, because it's easier, but I could do maybe one heavier thing (in a crockpot?), if it seems like drunk people will love it. I like to send people home stuffed and wasted. So, I make foods drunk people like. Think salty fat bombs.

My party formula pretty much always involves some garlic-y mushrooms stuffed with brie, cheese straws, and a bean dip (among other things). I probably don't want to do a 2nd stuffed mushroom (with sausage).

Any other thoughts? Think MEAT, even if not via the grinder.

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  1. We grind our meat - beef and pork. How about sliders?

    1. I use my KA meat grinder for chopped liver (chicken). Gives a wonderful texture!

      1. You could make Gyro Meat.....and actually know what it's made of. Or you could make Kefta/Kofta Kababs

        1 Reply
        1. re: fourunder

          I recently did both. Made the kefta with the left over ground lamb from the gyros

        2. Meat balls? Meatloaf sandwiches?

          1. Treat yourself and guests as royalty with Tteok-kaibi, a Royal Korean Dish.

            Minced (or ground) beef rib meat, pork rib meat, seasoned with asian pear, onion, garlic, maesil-cha (plum tea concentrate), rice vinegar, and ground black pepper.

            I have a recipe for this if interested.

             
             
            3 Replies
            1. re: hannaone

              Holy cow! I'm interested. Very. Please :)

              1. re: c oliver

                Tteok Kaibi

                Ingredients

                12 ounces boneless country style beef ribs

                6 ounces boneless pork ribs

                6 ounces Chicken -- (thigh or rib/breast)

                Optional

                1 tablespoon toasted sesame seed

                Meat Seasoning:

                1/4 Asian pear

                1/4 small onion

                6 cloves garlic

                1/4 teaspoon ground black pepper

                1 1/2 tablespoons maesil cha 매실차 -- (plum tea - available in most larger Korean markets or through H-Mart online)

                Meat and Rice Cake Marinade:

                4 tablespoons soy sauce

                1 tablespoon MulYeot 물엿 -- (Malt Syrup- available in most Korean markets)

                1 tablespoon sugar

                1 tablespoon refined rice wine

                Optional Garnish

                3 walnuts

                30 pine nuts -- (30 to 40)

                2 small green onions

                Yujang 유장 (Glaze Sauce)ingredients:

                1 1/2 tablespoons soy sauce

                1 tablespoon honey

                1 tablespoon refined rice wine

                1 tablespoon sesame oil

                Procedure

                Meat Seasoning:

                Fine chop (mince) the pear, garlic, and onion. Combine all meat seasoning ingredients in a bowl and mix well.

                Meat:

                Beef Rib Meat:

                Pound the meat with the back of a knife, then chop (mince) the meat to an almost ground consistency (or use a meat grinder).

                Pork:

                Place the pork in a bath of cold water and soak for 20 minutes. (Removes excess blood and lightens the odor of cooking pork)

                Cut the pork into thin slices.

                Pound the meat with the back of a knife, then chop (mince) the meat to an almost ground consistency (or use a meat grinder).

                Chicken

                Cut the chicken into thin slices.

                Pound the meat with the back of a knife, then chop (mince) the meat to an almost ground consistency. (or use a meat grinder)

                Mix Meat

                Mix the meat (beef, pork, and chicken) with the meat seasoning (and optional sesame seeds) and let stand for ten minutes.

                Add the marinade to the meat mixture, mix well, then let stand for at least ten minutes.

                Form the meat "dough" into bar shapes.

                Yujang:

                Mix all ingredients together and let stand at least ten minutes.

                Garnish:

                Toast the pine nuts in a dry pan over medium heat until lightly browned.

                Rough chop the walnuts and toasted pine nuts, then mix together.

                Rough chop the green onion.

                Cook:

                Heat a lightly oiled fry pan over medium heat.

                Add the tteokkaibi, reduce the heat to low, and cook for about 8 to 10 minutes on the first side.

                Turn and cook about 5 to 8 minutes on the second side.

                Baste the upper side with yujang, turn and cook about two minutes.

                Repeat until a semi glaze forms on both sides.

                Top with garnish then serve hot with steamed white rice and banchan.

                1. re: hannaone

                  I PROMISE I will make this. Maybe not immediately but I will. Thanks a mill for taking the time to do this. Sounds amazing.

                  ETA: I'm also sharing with some foodie friends.

            2. atomic buffalo turds

              http://www.bbqaddicts.com/blog/recipe...

              Use sausage in place of the little smokies

              Just the name will get your party going.

              1. One of my favorite Vietnamese grilled meats - Betel Leaf Beef - is little short savory "cigars" of nice fatty beef minced with lemon grass and other seasonings and wrapped in a betel leaf.

                Betel leaf is chewed as a mild stimulant (usually with areca nut) but it makes a delicious wrapper. (It's closely related to the black pepper vine). If you can't find the leaves, you can use shiso leaves.

                This dish is served as one of the "seven courses of beef" eaten for special occasions.

                http://www.theravenouscouple.com/2009...