This last weeks menu:
One day was Enchiladas...made with beef tenderloin trim, corn tortillas, jalapenos, red onion, cheese, and a #10 can of gifted enchilada sauce.
The Enchiladas were not bad at all. Mind you they weren't rolled up in tortillas, I just deep fried the corn tortillas and shredded them into the whole mixture; it was quick and easy and tasty too.
One of the days was Chicken Fingers. Usually, we use the chix fingers when we aren't cutting meat that day - no beef trim = no beef family meal.
With my chicken fingers I like to make a Tabasco-Ranch or a 'Sriracha'-Ranch dipping sauce although others in the kitchen like Cholula a lot more.
And finally, my favorite for the week, was a quick stir fry that I again used the beef tenderloin scraps for. This one took a bit longer to prepare because I cut all the scraps into tiny pieces of meat, but still worth the time and energy for my fellow workers.
So, GGS to start (ginger, garlic, scallion) - then the beef gets nice and dark, pull the beef out, add the carrots and celery, then a bit of rice wine, a bit of soya and a bit of honey. I added some 'Sriracha' for heat and flavor. That was it.