Happy Independence Day from the little flag-waving town of Wickenburg, AZ!
Our local American Legion Post religiously plants flags all over town on every holiday as seen in the background image above. That image was taken (credit Verna) along the main part of Wickenburg Way (a.k.a. US 60) in the old historical part of town. I added the greeting with a graphics utility I use from time to time.
To celebrate the holiday, Verna prepared Star Spangled Chili for dinner yesterday. The dish included a medium-hot chili base with lean ground beef, sliced Hebrew National kosher franks and chopped beef tenderloin chunks garnished with avocado, sour cream and an olive. It was pretty awesome.
The beef tenderloin chunks were leftover meat from a whole tenderloin I butchered myself. Once you separate the “chain” and the “wing” from the main tenderloin, I set those aside to be chopped into the aforementioned chunks.
I cut the rest of the main tenderloin into steaks, a couple of small roasts (Chateaubriand) and tenderloin medallions or small steaks. There is a bit of fat and silver skin that goes to waste, but most of the meat gets used in some form or another. Considering that butcher shop tenderloin steaks (Filet Mignon) are upwards of $20 per pound, butchering our own saves us a considerable amount of cash.
There are a couple of pretty good videos on You Tube (here and here) that guide you through the process of butchering a whole beef tenderloin.
In the meantime, despite all the COVID-19 and BLM/ANTIFA chaos, we’re having a nice holiday weekend here in our little piece of the good old USA and hope that everyone else will be able to enjoy it like we are doing. Happy Birthday America – may she keep on going strong!