To: Janet Wilder
Janet Wilder -> rec.food.cooking wrote:

JW> Welcome to the world of great ground meat. Since I started grinding my
JW> own, I can't abide the store-ground stuff.

Thanks to the Kitchen Aid Grinder on my mixer I don't buy store bought anymore
either. You just don't know what parts was ground up.... this way I feel like
I have more control over my health. I find that any good lean cut grinds
nicely and our butcher shop sells "Boston Butt" roasts very reasonably and
often on special... they grind nicely.

I really like grinding ham for ham salad too.

INGREDIENTS:

3 cups ground fully cooked ham
2 tablespoons finely chopped celery
2 teaspoons finely chopped onion
2 teaspoons sweet pickle relish
3/4 cup mayonnaise
1 tablespoon prepared mustard (optional)

Sometimes I will do it with Dill Pickle relish instead of sweet relish.

In a bowl, combine the first five ingredients. Combine mayonnaise and mustard;
add to ham mixture and mix well. Refrigerate until serving.

=== Snip

I also grind de-boned chicken meat for Thai Basil Chicken

2 tablespoons peanut oil
1/4 cup minced garlic
1 pound ground chicken breast
12 Thai chiles, sliced into thin rings
2 teaspoons black soy sauce
2 tablespoons fish sauce
1 cup fresh basil leaves
Thai Holy Basil is best

Heat a wok over high heat until smoking. Pour in peanut oil, then immediately
add garlic. Stir-fry garlic until it begins to turn golden brown, about 20
seconds. Mix in the ground chicken and continue cooking and stirring until the
meat is crumbly and no longer pink, about 2 minutes.

Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15
seconds to soften the chilies, then add the basil, and continue cooking until
the basil has wilted.

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