Rusty's Grass Finished Beef

An email from DailyCandy last Friday piqued our curiosity in a way that no shoe sale or new lipgloss ever could...

The message in question touted the products of a company called Rusty's Grass Finished Beef based in East Texas.  Specializing in pasture-raised, grass-fed beef and lamb, the company believes in creating a "stress free and holistic environment" for its animals.  This careful handling makes for a healthier, and likely tastier, end product.

Now, you know that we here at DallasEats will seldom recommend a product that hasn't passed over our own two (um, make that four) lips, but this company sounds like a real gem.  And after reading about this on Tuesday, we're even more interested in finding local, independent sources of meat.  Why haven't we heard of Rusty's before?  Who knows... But we're glad to have finally found it, and our Beef Sampler Pack is on the way.  (By the way, Rusty himself called to confirm my order after I placed it online, and he is just as sweet as he can be! - C&S)

Check out the website for more info on Rusty's Grass Finished Beef, and to peruse a menu of their steaks and roasts and sausages and such - all of which can be delivered right to your door.

C&S

Humane-itarian, Part VI: The 2-Month Mark

Well, it's been quite a ride so far.

For our viewers just tuning in, a brief summary: Two months ago I made a commitment to a new philosophy that I decided to call "Humane-itarianism". By joining this new cult (with a devoted, deluded following of, so far, only one), I solemnly swore to consume only animal products which had passed my stringent test: the animal in question must have been raised in a humane manner and fed an appropriate diet by a farm or company or individual who did their best to preserve the environment in the process of getting those proteins onto my plate. Tall order? You bet.

At this 9 week mark, a few observations and a conclusion or two:

1. It may surprise you just how available humane-itarian meats can be. Most of the fresh meats at Whole Foods fit my bill, and many grocery stores carry organic meats as well.

2. That said, the places that aren't using organic and/or free-range meats may also make you say "Hmmm". I've been to some swanky joints over the past two months and received some pretty disppointing answers when I asked about the origins of their poulet and boef.

3. Humane-itarians really need to plan ahead. A peanut butter sandwich stashed in one's purse can mean the difference between maintaining the status quo and attempting to gnaw off the cushioned armrest of a waiting room chair while muttering about whether naugahyde counts as an animal product.

4. Humane-itarians eat a lot of spinach quesadillas. We've covered this before, I know, but it's my blog and I'll cry if I want to. I now have a very particlar set of criteria for my SpinQ, and could rank roughly 10-15 restaurants based on this one dish alone. For the record, Cafe Brazil does a bang-up job, and Frankie's are actually really damn good.

5. (conclusion) I am satisfied with a good-faith effort. Tell me the beef is organic, and I will take your word for it. And if the chicken was given access to a pasture, that suits me just fine. As yet, I have not reached the point of belaboring how large the opening was in the little plucker's coop, or whether or not he made use of it regularly.

6. (conclusion) Again, regarding good-faith efforts: If I'm cooked for, I will eat. And be grateful for every precious bite of that home-cooked meal. Nothing warms my cockles more than someone going to the trouble of simmering and stirring on my behalf (and putting out an extra mat and sometimes even using napkin rings). In those cases, I'll eat what I'm fed.

Yours,

C&S

Confidential to J.R.: I'll let you know when I decide to worry about whether Bessie's bovine bits were manhandled during milking :)

Best Chicken Fried Steak?

This is just a quickie, but it's totally worth a mention:

The September issue of Esquire magazine features a mouthwatering spread entitled The Esquire Almanac of Steak, including a listing of The 20 Best Steaks in America by John Mariani.  "This may be the last article worth reading about American steak," reads the prologue, and Mariani proceeds to list a score of meaty meals from restaurants across the country.  Wishing to represent what he refers to as "Diversity of Preparation",  Mariani includes not only classic seared steakhouse sirloins, but various other regional and international specialties.

As I scanned the list (Peter Luger's Porterhouse, Skirt Steak at El Raigon in San Francisco), one item in particular caught my eye:  Paris Coffee Shop, Fort Worth, Texas - Chicken Fried Steak.  Is it so?  Is this the best CFS around?  Have I been hiding under a rock?  Have you tasted it?  How was it?  My curiosity is piqued!

C&S

p.s.  I have my doubts, as the piece mentions that the CFS in question is "deep fried", but I still want to get to the bottom of this matter.

Humane-itarian, Part V: An added bonus

It would seem that my recent switch to a "Humane-itarian" diet (see blog post from June), has the added eco-friendly benefit of reducing my carbon footprint.  While flipping through the latest issue of SELF magazine yesterday, I ran across the following blurb:

"Livestock accounts for 18 percent of the world's greenhouse-related gases, including deforestation that clears grazing land and the transportation of your steak, a United Nations agency in Rome finds.  Trade beef for beans once a week to save greenhouse gases equivalent to those emitted while driving 1,160 miles a year.  Craving a burger?  Eat organic or local beef, which isn't shipped as far."

So I'm saving the earth when I eat vegetarian and I'm part of the solution when I choose organic meat as well?  Nice.  I will hereby feel virtuous the next time I eat a spinach quesadilla ...instead of furious that it's the only vegetarian offering on the menu besides a limp iceberg salad.  Incidentally, does anyone know of a restaurant in the affordable price range, besides Chipotle, that serves organic, free-range, and/or grass-fed meats?  (My current running spin-q total: 157 and counting).

C&S

Humane-itarian, Part III: The Problem with Pub Grub

I had a sneaking suspicion that Fourth of July weekend would pose a problem with regard to my new Humane-itarianism...most likely in the form of one of my relatives attempting to force-feed me a hot dog while accusing me of manufacturing my esoteric new dietary program just in time to avoid the annual patriotic spread. But as it turns out, my family were the least of my worries.

The Annual Burning of the Meat (or Pops and Brats, as it is sometimes known) with my Dad and his clan could not have gone better. I suggested ahead of time that I bring the meat - knowing that I would be able to source something equally virtuous and grill-worthy that would please everyone invovled. Sure enough, with just the teensiest bit of grumbling from dear old Dad, I was allowed to take over the hunting, while the rest of the family gathered side-dishes, breads and desserts. The free-range organic chicken did beautifully on the grill with just a kiss of barbeque sauce, and as an added bonus, everyone commented on how tender and flavorful this chicken was, in comparison to the average, everyday bird.

Crisis averted. Or so I thought. Later in the weekend, I hit the Londoner with friends for some laughs and several dozen beers. As the evening progressed and my Blue Moon tally went from 2 to 3 to "it's gonna be a long night", I knew that my tummy needed a little something to bolster its beer defenses. No sooner had I begun to ponder the menu than one of my companions announced that a round of cheese fries would be arriving forthwith. Joy! Perfection! Cheese and carbs and not an animal product in sight! Well...kinda.

The fries arrived with a generous coating of *gasp* bacon bits standing between me and hangover prevention. Rather than make a scene, I simply did my best to avoid the bacony badness - and felt totally terrible about it every bite of the way. In retrospect, I should have ordered a second basket of fries, 86 the bacon, and probably no one would have even noticed. Instead, starving and too embarrassed to make a scene, I made my first pitfall one week into the program in the form of pub grub topped with politically incorrect pork confetti.

This week's tally: Beer Goggles 1 - C&S 0

Humane-itarian, Part II: The first 72

Well, my first few days as a "humane-itarian" would rate a solid "good". Thus far, I haven't had any major problems sticking to the plan. Of course, I also haven't had to attend any family dinners, take any work-related road trips or face the inevitable 4th of July barbeque ...obstacales which my calendar tells me will present themselves in the next couple of weeks. Read below for the first 72 hours, and stay tuned for the challenges to come.

Day 1:

Breakfast: Peanut butter on whole grain bread. No harm, no foul.

Lunch: Can of minestrone soup and bread. This is easy! (famous last words?)

Dinner: Vegetarian pasta. Hubby is satisfied - I'm surprised he doesn't miss the usual ground beef and/or sausage in the sauce, but decided to stick to the basics - and save a few bucks, too. Wondering how long the honeymoon will last.

Day 2:

Again with the breakfast. Lunch is same as yesterday too.

Dinner is another story: Spend 30 minutes reviewing menu for restaurant we're heading to for dinner, only to encounter a last-minute change in plans. Dinner is now at El Fenix, and I have no info on their meat. Not to worry - there's lots of choices for dinner from cheese and/or bean nachos to enchiladas with cheese or spinach, etc. Decide on spinach and mushroom quesadillas. Delicious...but I begin to worry about protein.

Day 3:

Important discovery! A quick investigation of the Chipotle website reveals the following info on their chicken (my favorite meaty burrito filler):

To meet our naturally raised standard, chicken must:

- Never be given antibiotics

- Have more room to move about than in conventional chicken operations

- Be vegetarian fed, never given animal by-products

I am very happy with these standards - I knew the pork at Chipotle was top-notch in this department, but the chicken is a surprise. So glad I checked! Similarly virtuous beef is also available in some areas (not yet Texas). I proceed directly to the nearest Chipotle and chow chicken-style with a clear conscience.

C&S

Humane-itarian

I'm ready to make a change.

Over the past several months, the treatment of my fellow four-legged earthlings has been on my mind with ever-increasing frequency.  I read The Omnivore's Dilemma not too long ago (see previous blog post), and I wrote on the issue of fish safety in a column in the Dallas Morning News (again, see related blog post from earlier this year).  Throw in the fact that it seems impossible to turn on the television these days without hearing a new feed lot horror story or the details of another micro-ecosystem demolished by a fish farm, and I've had it up to *here*.

To be clear, I have no moral issues with the consumption of meat by human beings for the purposes of nutrition.  My issue is with the treatment of animals destined for our dinner plates, and the environmental impact of the places where they are raised.  Not that it's so simple a matter that it can be explained in one sentence, but that's the Cliff's Notes version.

So, I've decided to do something about it.  I want to be one person making a tiny difference when it comes to these animals and our environment.  I am going to try my darndest not to eat any fish or chicken or beef or what-have-you without knowing for sure that it was raised in a humane manner, fed what it was meant to eat, and that it didn't un-do any carefully balanced ecological chain-of-command on its way to my belly.

This is going to require some hardship - I can't afford to eat grass-fed beef, free-range chicken and/or wild seafood every night of the week.  I'm also not in the habit of dining out in the sort of places that only use the aforementioned ingredients on a regular basis.  To add insult to injury, a big part of my life right now involves traveling in rural areas with an already limited selection of dining establishments.  But I'm a smart, resourceful, stubborn girl, and I'm sure that I can make it work.  ...Pretty sure.  85% sure.  Check back to the blog regularly for updates on my adventure.  I'll be sharing with all of you, as candidly as possible, the various ups and downs of my new life as a "humane-itarian".  Wish me luck!

C&S

She Got Game

Two of our favorite readers (and friends), Lydia and Tim Wagner, have gifted me with several pounds of Tim's family's venison sausage. Growing up in Texas, I've eaten game on several occaisions, but I have never cooked with it. Over the next few weeks, I'm going to try a few different ways to put this sausage to use, and I'll share the good and the bad with you all.

Tonight's menu is barley risotto with venision sausage. I'll let you know how it goes...

Bolognacake!

Impress your friends!

...Repulse your enemies!

Wait - I know what you're thinking, but bear with me a minute. Have I ever lead you astray?

(Hush up back there – I thought we agreed never to speak of the homemade bubble tea debacle ever again...)

Where was I? Oh, yes – Bolognacake. I read about this 50's cocktail party treat a few years ago on James Lileks' wacky website (www.lileks.com), and I was hooked immediately. Now, in my own defense, I have to admit a certain predisposition for trompe l'oeil cuisine: i.e. little gummy cheeseburgers from the skating rink when I was a kid and my mom's near-famous ice cream cone cupcakes. Bolognacake, however, elevates the concept to a whole new level. A mini-tower of bologna and flavored cream cheese frosted to look like an adorable Lilliputian birthday cake will bring a smile – or a snicker – to anyone's lips. When sliced and served with crackers or toast, it makes a surprisingly impressive hors d'oeurve.

The best part? It's fun to make. The second-to-best part? It actually tastes good. The third-runner-up-best part? Your friends will finally have something interesting to talk about over drinks at your next party.

To make your own bolognacake:

Bologna: The grocery store has a wide variety of bolognas and other uniformly round luncheon meats. Use one kind, or a combination of two or more. If you really want to be impressive, check out the gourmet cured meats behind the deli counter.

Cream Cheese: Soft cream cheese in the tub works best (not whipped!). Choose plain or flavored with onion or vegetables. You definitely don't want strawberry. You can also add your own flavors at home by combining cream cheese with pesto, sun-dried tomatoes, etc. Whether plain or flavored, mix it up first with a bit of milk in the food processor (or with a hand mixer) so that it will be easier to spread.

Assemble the cake: Stack alternating layers of bologna and cream cheese, beginning and ending with bologna. About 10-15 layers will do. “Frost” with additional cream cheese (tinted with food coloring, if desired) and decorate with crushed nuts, candles, confetti etc.

Serve and impress.

Photos by Lara Bierner

Meat and Buns

Meat and Buns

For the single ladies: recipe for a rousing success.

(originally appeared in CORE Dallas Magazine)

Did your last romantic dinner leave you cold? After planning down to the smallest detail, did you end up alone under the covers with only your peekapoo to keep you warm?

I have a question for you: Did the aforementioned dinner involve micro greens? reduction sauce? napkin rings? Be honest - did you put in a Norah Jones CD?

Repeat after me: Meat. Buns. Consider your target audience; it's just that simple. Tonight I guarantee a rousing success.

Hot Sloppy Joes

2 lbs. Ground beef (10% fat)

2 cups ketchup

2 1/2 tbsp brown sugar

1 tbsp white vinegar

1 tbsp yellow (plain) mustard

1 1/4 tsp cayenne pepper

1 tbsp chili powder

splash of beer

salt to taste

Brown meat in a large skillet or saucepan. Add remaining ingredients and stir to combine. Simmer over lowest heat for 15 minutes and serve on white hamburger buns with plenty of beer on the side. Please, no napkins.