Tuesday, February 7, 2017

Super Supper

Every year I have a Super Bowl party and every year I try to serve something different. One year it was pizza, not creative but easy, and one year was brisket, etc. This year I decided to try my hand at Maid-Rites. Maid-Rites seem to be a local term and others call it "loose meat" sandwiches. Loose meat sounds like a really bad Ron Jeremy movie so we'll stick to calling them Maid-Rites.
Searching for a recipe for Maid-Rites gave similar results so I chose one at random. At first I thought it would be simple, brown the ground beef, throw in some onions and salt and pepper, but the recipes all called for a little more, so I took a chance and loosely (no pun intended) followed the recipes. The first problem I encountered, how much meat and what kind?  This is why I went to a local butcher shop and didn't just grab something off the shelf at a big box store. The young men at the butcher shop were very helpful but weren't afraid to look to their fellow female meat cutter when they couldn't answer all of my questions.  First up, how much meat to get? One young man said you should consider 1/4 lb per person. After he said that it made sense, most restaurants serve 1/4 lb burgers so yea, that's a good portion. Then there was the choice of meat. They had three choices of ground beef; ground chuck, ground round and ground sirloin. Which one would make good Maid-Rites? The pleasant woman suggested ground round. After looking it up I learned that ground round comes from the hind leg, which is a little leaner than the chuck, which comes from the more fatty shoulder. The ground round ended up being really good, as it was just the Goldilocks amount of fat to keep the meat from drying out.
Here is the recipe I ended up using:
3 pounds of ground round
1 1/2 C warm water
2 Tbsp french onion soup mix
1 tsp beef bouillon, or one cube
1 tsp chicken bouillon, or one cube
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
2 Tbsp cider vinegar
2 Tbsp brown sugar

Add the water and all of the ingredients except the meat into a crock pot and set to high.  Stir until everything is dissolved and mixed well. Then add the meat and stir well, making sure the meat is all coated.  Let cook on high for 4 hours. Stir often to prevent the meat from clumping. I think I stirred it every 30 minutes or so but it probably didn't need it that much.

The ingredients list sounded so bizarre to me when I first read it but these were the best Maid-Rites I've ever had. If you're familiar with Maid-Rites you may have tried a Cheese-Rite which is just a Maid-Rite with, wait for it, Cheez Whiz.  Melt some Cheez Whiz and put it on a bun and oh my God, it's so good.
Maybe the half-time show was lame, the commercials were boring and the Falcons blew a huge lead but the food made it worth it.