Burgundy Pasture Beef

If you're serious about your health; If you're serious about the environment; If you're serious about the humane treatment of the animals you will eat; If you're just serious about taste - you want to get to know the folks at Burgundy Pasture Beef.

Now, they are not in Denton, but they DO deliver to Denton County. Not, sadly, into the city proper, but as far north as Corinth. Happily for me, I have a friend in Corinth, and we order together.

Happily for you, they have a delivery spot in Lake Dallas, at Swisher Rd., I believe. Who knows though, if enough Dentonistas and Dentonistos call and ask for deliveries, maybe they'll widen their delivery area. Even once a month would be great.

If you already eat organic\free range meats, you'll know that their prices are in line or cheaper than what you find in the stores, and they're local-ish. Hey - most of my organic produce comes from California or Mexico, so this feels really good to me.

And it tastes amazing. You think you can't tell the difference? Well you can. Maybe not with the ground meats, unless your feeling of confidence (you know, in that you're not fearing e.coli) counts. But with the bigger cuts? You'll be shrieking Hosannas!

Go on, get some ground beef (and lamb!) and that sirloin tip roast. Make the recipe they give you - for company even; it's idiot-proof - and feel the goodness of whole, home made food fill you.

Don't forget to check out the pork, lamb, and chicken they also provide. (And y'all - that's really good lamb.)
Don't know what to do with lamb?
Don't feel like the Lone Ranger, and do try Giada De Laurentis' recipe for Rack of Lamb with Mint Pesto. It is fool-proof, and can be made with other, cheaper lamb chop cuts.
Delish.
And for your ground meat, why not try this chili recipe. Handed over to me by my mother-in-law:

In a large soup\stew pot brown:

1 lrg white onion (I usually use red and white)

Remove from pan and, in same pan, brown

2lbs ground sirloin (I use whatever - sometimes half lamb, half beef, and I use salt, pepper and red pepper)

When browned, add:

1 bell pepper (green or red)

2 cans chopped tomatoes (or same approx amount chopped fresh)

1 can tomatoes and green chiles

1 can chicken broth

2 packages Williams Chili Mix

Simmer an hour or so, then add:

1 can kidney beans

1 can Ranch Style Beans

1 can other beans (I just use 3 cans of Ranch Style Beans with jalapeños)

Heat through and adjust seasonings as you like. I usually add some more jalapeños. (Of course I'm using the jarred, sliced kind.) You add whatever! Half the joy of this recipe is how forgiving it is. Seriously! No tomato sauce? I've used tomato paste and more chicken stock. Still divine. Play around with it, you'll see.

Serve up with your choice of shredded cheese, sour cream, red, white, or green onions, crackers or Fritos. I think you will love it.

And now my dears, the Dentonista would like YOUR help with 2 things.

1. Ranch Style Beans - I can't seem to find an organic substitute for these b@stards. If anyone can help - please shout out. Please don't suggest I make my own, unless you can provide a recipe that that involves opening a can of organic beans. The other half of the joy of this recipe is its ease.
   
   
2. And, finally, if there are any kitchen-savvy vegetarians reading out there - how would you change this recipe? I have the one odd vegetarian sister, and I would love to make this for her next visit but without, you know, the pesky meat. The fact that her brother-in-law, and grill companion, refers to meat as 'the flavor' hasn't swayed her. Yet.