Dreamy's Delights

It's all about the food!

Dead Cow! It’s what’s for dinner.

on July 12, 2012

I have an odd sense of humor. And it becomes rapidly apparent in the way I refer to beef as “dead cow.” It IS an accurate description!

Anyway… today we got our monthly shipment from Brandon Natural Beef. This is free-range, grass-fed beef that we get delivered to our doorstep once a month. It’s not the cheapest beef. We pay $90/mo for about 10 lbs of various cuts but it is VERY much worth the price. This beef has a richness of flavor you can’t get from commercially grown beef. You can actually taste hints of the herbaceous grassyness it gets from what it eats. It is also much more tender and juicy.

Edit: Brandon Natural Beef has this to say about the price on their Facebook page “Also, we know 100% grass fed beef is more expensive. Our $90.00 club package is the best priced grass fed package in the Bay area. If you bought the same range of steaks from other purveyors of grass fed beef, it would cost you 15 to 25% more. Online options are even more expensive. We have structured our program to provide the very best value and free delivery! All that said, thank you for your kind words about our program.”

I agree that this program is a great value. After all, these cows are taking up a lot more pasture space and that costs money. Plus, it’s brought right to my doorstep. I LOVE the delivery!!

Each month we get 3 lbs of ground beef (makes awesome burgers!!), and a mix of other cuts. We’ve gotten tri-tip, flank steak, ribeyes, new york strip, filet mignon, and culotte steak. Everything has been fantastic. So today we got the ground beef, new york stips and filet mignon. I’ve currently got two filets and two strips thawing for dinner tonight.

With  beef this good you don’t really need to do anything fancy to it. These steaks are going to be super tender and flavorful, only requiring about 3-4 minutes per side on the grill. I’ll probably season them with some of Penzeys Chicago Steak Seasoning and call it good. Very simple but very tasty.

Now, this wouldn’t be much of a blog post if I stopped here lol. So I’ll talk about what else I’m going to make tonight. It’s been hot and it’s an excellent reason to make my Asparagus and Tomato Salad.

This recipe originally came from Epicurious (click the link to see the original) but I did a lot of tweaking to create the salad instead of just a tomato relish.


20 ounces of cherry or cherub tomatoes (I like to use the Nature Sweet Cherubs if I can’t get home grown. They have the best flavor.)

1 lb thin asparagus

1/3 cup olive oil

1/2 cup fresh dill, chopped

6 TB finely minced fresh shallots (I use my freeze dried shallots)

2 TB white wine vinegar

2 TB grainy mustard

1/2 tsp salt

1/4 tsp ground black pepper

Steam the asparagus until it’s just barely beginning to soften. Immediately place in ice water to stop the cooking process. Cut into 1″ lengths. Place in serving bowl. Cut tomatoes in half and place in bowl with asparagus.

Mix together olive oil, dill, shallots, vinegar, mustard, salt and pepper. I use a whisk to get everything combined thoroughly. The mustard acts as an emulsifier and helps to bind the vinegar and oil together.

Once the dressing is well mixed, pour it over the tomatoes and asparagus. Stir to coat.

This salad can be served at room temperature or chilled. Just be warned that the olive oil will get a little gloppy if it’s chilled.

This salad goes great with just about anything. I love it because there’s almost no cooking involved. You could even make it with raw asparagus. I just prefer mine cooked a little bit.

There you have it, dead cow and a wonderful salad for dinner. Almost no cooking involved and the house doesn’t get all hot and icky.

One response to “Dead Cow! It’s what’s for dinner.

  1. […] swimming in a thick, greasy sauce. Finally the tomato/asparagus salad is the one I’ve posted here.  It wasn’t anything new or particularly excited but there’s a great deal of […]

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