Hope you had a great weekend!

Saturday night was Taco Night at our house. That’s always very popular. But it was a little different this time.

I used this Vidalia onion ground beef for the taco meat and it was so good! That sweet onion taste is perfect for tacos.

We had a spread of different cheeses, lettuce, tomatoes and the ever-popular taco sauce. Plus rice, too.

I just needed some meat that night. Have you ever felt that way? Like you just need some beef?

It could have been because I had popcorn for dinner the night before.

So tacos saved the day.

But the next time I use this Vidalia onion ground beef will be for meat loaf. The onions are built right in so I can check that off the list when I’m going through my recipe.

I like it when some of the work is already done for me.

Maybe I’ll have popcorn again the night before I make it so I’ll be extra hungry for it. Oh, yeah, I can taste it now . . .

I think I’ve seen it all now. I have found a recipe for a cake made with ground beef, mashed potatoes, ketchup or Worcestershire sauce.

There are even photos. I dare not show them here lest you vomit and blame me.

It is actually kind of cute. It has an artistic rendering of a what might possibly be a T-bone or ribeye on the top.

But then you remember what’s inside it. This is for serious meat lovers, folks.

The very helpful people over at Instructables.com have step-by-step instructions for you so you can make that special birthday boy or graduate or anyone else you’d like to fete a very unusual treat that they will never forget.

I have a feeling they won’t let you forget it, either.

Check it out — if that kind of thing floats your boat! And have a great weekend!

http://www.instructables.com/id/Make-your-very-own-Meat-Cake!/

This recipe will make you look like a fancy-Dan chef. So make sure you do it while your guests are mingling in the kitchen. They always do, don’t they?

But follow the instructions about the bourbon carefully or you won’t look so fancy-Dan anymore.

Enjoy!

Bourbon Butter Pecan Strip

4 10 oz. K.C. Strip Steaks
1 Cup Bourbon
½ Cup Pecans, shelled
3 Tbsp. Butter
1 Tbsp. Shallot
Salt and Pepper

Season both sides of each steak and cook over high heat in a heavy bottom pan, preferably cast iron, usually about six minutes per side for medium. While the steaks are cooking, toast the pecans in a hot oven, about 4 minutes at 400 degrees F. Remove steaks from pan and take the pan away from the flame and add the bourbon. Return the pan to the flame (see note) and reduce the bourbon to ¼ cup (at this point the bourbon may flame up, that is okay, it will cook itself out shortly, just ensure you are not leaning over the pan and there is nothing hanging over the pan). Add the shallots and cook about 1 minute. Add the pecans and remove from the heat. Add the butter in six pieces and swirl the pan until melted. Divide the sauce evenly over the steaks and serve. 

Note:  Never add liquor to a hot pan over a flame as it may ignite and never add liquor straight from the bottle. The flame may travel up the pouring liquid.