Remember the meat party that I attended last year? (Hint: Browned Butter Bourbon Bacon Chocolate Chip Cookies & Mini-Meatloaf Cupcakes) Well, this year’s celebration marked the 5th Annual B.Y.O.M(eat) cookout, which means it was time for a new MEAT recipe! I know that I cook with a lot with ingredients that “true” carnivores might not consider meat (i.e. chicken, turkey, eggs, fish…chocolate…), so here’s to you, meat lovers! A sweet and spicy BEEF recipe comin’ your way! I did break the rules a little bit…there are some non-meat vegetables in here – but it turns out there were some party guests with food alergies, and this was right up their ally! Beggers can’t be choosers here, people…but I will say, these endive cups were enjoyed by all guests, myself included. Fun, fancy, and of course, simple and delicious – did I mention I made the dish start to finish a half hour before the party, after a 4 hour NYC bootcamp morning adventure? What ELSE could you possibly need? MAKE THEM.
-1 lb ground beef (I used an 85/15 blend)
-3 large carrots
-3 large celery sticks
-3-4 smaller heads of endive – you dont’ want them to be too leafy
-5 oz mushrooms
-2T butter, unsalted
-1t garlic powder
-about ⅓ of a container of your favorite sesame dressing
-sprinkle of crushed red pepper flakes, to taste
-pepper to taste
-1T sesame seeds
Clean, peel, and dice your vegetables – not the endive – and set aside. In a frying pan, heat 2T of butter over medium heat, and add in the carrots. Sautee for about 3-5 minutes, then add the celery. After another 3 minutes, add the mushrooms, and sautee another 5 minutes. Turn the heat down to low, add in the garlic powder and pepper, stir, and continue to sautee until the vegetables are tender but not mush, which will be about another 3 minutes. While the vegetables are cooking, fully cook the ground beef over medium heat (in a separate pan). When the beef is completely cooked, add in the vegetables and the dressing, and reduced to a simmer. Let the beef simmer for 5 minutes, add in the red pepper flakes, then simmer for another 3 minutes. When done, turn the heat off and remove the beef from the stove – we’ll need it to cool for a few minutes before we add it to our endive leaves, so that it isn’t too messy. While you wait, toast up about 1T of sesame seeds in a dry pan, moving the seeds around in the pan over medium heat for 5 minutes. This would also be a good time to wash and separate your endive leaves, and get out a platter or tray to put them on.
If you’re not going to serve this right away, no problem! Don’t assemble the leaves, and refridgerate the meat and endive until you’re ready. Or, if you want this to be more interactive, serve the meat in a bowl with the endive leaves on a platter, and let your guests serve themselves! This can be served warm or room temperature, so it’s a great dish for a cocktail party (or B.Y.O.Meat party).
I was serving mine for a big crowd in a more casual setting, so I chose to assemble the leaves myself. I added a heaping tablespoon (the type you use for coffee, not for measuring ingredients) of the mix to each leaf, and sprinkeled the toasted sesame seeds overtop. Seriously, so simple, and so good. Like little asian tacos! Or PF Chang (beef) lettuce wrap copy-cats?! What appetizers are you serving up for your BBQs this summer? Need ideas? Have something you’d like us to try? Let us know on instagram @Whattodowithlemons or email us whattodowithlemons @ gmail.com – our tastebuds will be waiting :)