We love our cows

For those that question cattlemen’ commitment to their cattle, I invite you out to our farm. Last night, Derek and I ventured out in sub-zero temperatures to check on our pregnant heifers. We will welcome around 200 new calves into the world this winter. The cattle deliver whenever they are ready, without regard to time of day and temperatures. Our duties took use through the wind and snow. Using flashlights, we walk through the cattle,  making sure all were safe and had access to food, water and shelter. We also checked on the newborn calves, which spend the first couple of days sleep and learning to navigate on all fours. They are cute and fun to watch!

I only made one tour of duty last night. Derek was out again at midnight and 4 a.m. and in case you were wondering, yes, it was cold! Cold, wind and snow can’t stop a rancher from checking on his animals. It just makes the task a little more difficult.

For those of you looking for today’s beef recipe, I have taken a meal from one of my favorite chefs, Rachel Ray. This recipe comes from her 30-Minute Meals show. You can find more of her recipes on http://www.foodnetwork.com.

Carlicky Patty Melts

Ingredients

  • 2 pounds ground sirloin
  • 1 to 2 Fresno chile peppers, seeded depending on heat tolerance, and finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 2 small sprigs rosemary, finely chopped
  • A handful flat-leaf parsley, finely chopped
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • Softened butter
  • 12 slices good quality white or Italian bread
  • A couple handfuls arugula or baby spinach leaves
  • 12 slices sharp deli-sliced provolone

Directions

Heat a griddle or cast iron pan over medium-high heat.

Combine the meat, chile pepper, garlic, rosemary, parsley, salt, pepper, and a little extra-virgin olive oil. Form into 6 thin patties. Drizzle the patties with a little more oil and fry on the hot griddle for 3 to 4 minutes per side. Remove from the heat.

Lightly butter the bread. Build the patty melts, layering the bread (buttered sides facing out) with 1 slice of cheese, a few leaves of arugula, the patty, a second slice of cheese, and finally another slice of bread. Cook the patties on the griddle to melt the cheese, 2 minutes on each side. Cut the patty melts from corner to corner and serve immediately.


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