The best ones for me to use would be Veal…but if you love lamb….choose lamb. Easy!
- 1 tbsp. fresh tarragon, chopped (if using lamb)
- 1 tbsp. fresh sage, chopped (if using Veal)
- 2 tbsp. shallots, minced
- 1/2 cup unsalted butter, room temperature
- 3-4 tbsp. dried mushrooms
- 4 chops (your choice of which ones you use tonight)
- pinch of salt and pepper
Trim the bones back with a sharp knife until the chops look like large lollipops. Then, in a small saucepan, sweat the shallots and chopped herb in 2 tbsp. of butter for 3 minutes and then let cool down.
In another saucepan, rehydrate the mushrooms in 1/2 cup of boiling water. Cover with plastic wrap and let sit for 20 minutes. Drain well and finely chop.
Using the remaining room temperature butter, combine the shallot/herb mixture and the chopped mushrooms until well combined. Roll into a log shape, wrap in plastic wrap and refrigerate.
In a preheated barbecue, season the chops on both sides and grill to rare (lamb) and medium rare (veal). Transfer to a platter, tent with foil and let rest for 6-7 minutes.
Cut the butter into coins and place 2 coins on each chop, add a salad, buttered noodles and, of course, a glass of you-know-what. Awesome dinner.
Fabulous Buffet Beef Balls
Wow! I love getting prepared for Buffet Brunches and this one is a ‘lick-the-bowl’ – ‘lick-your-fingers’ addition.
It is super easy and cooked on the stove…what more could you want?
- 1 lb. lean ground beef
- 1 beaten egg
- 1/2 cup regular bread crumbs
- 3 tbsp. chopped parsley
- 1/2 cup chopped onion
- 1 tsp. worchestershire sauce
- pinch of pepper
- 1 scant tbsp. garlic salt
Secret Sauce
- 12 oz. bottle chili sauce
- 6 oz. hot ketchup
- 1 10 oz. jar grape jelly
- 1 tsp. fresh lemon juice
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
Mix the ground beef, egg, bread crumbs, parsley, onion, worchestershire sauce, garlic salt and pepper. Roll into 1 inch balls. Set aside.
Heat the chili sauce, ketchup, jelly, lemon juice, sugar and soy sauce in a large pot. Bring to a boil; and add the uncooked meatballs. Simmer in the sauce for 30 minutes. Serve in a chafing dish with toothpicks.
Each recipe makes about 50 balls and believe it or not….you will be licking the plate and fingers. Awesome flavours.