When Elise and I lived in our last apartment prior to buying our house, I can’t remember how many times I would find myself in the kitchen, beating my meat. I would be in there, just going to town and I would break my concentration and think, “I know the neighbors can hear this.” But there’s really no other way to do it. Now that I own my own house, I can hit it as hard as I want and the neighbors are none-the-wiser.
Round steak, New York strip and chicken. I like to pound those flat on a plastic cutting board with a meat mallet so I can make some sort of rolled and roasted concoction.
Tonight I pounded some yard bird breasts to make a southwestern chicken Flourentine with cinnamon chipotle chutney, raisin and walnut wild rice and acorn squash drizzled with butter and brown sugar.
A great seasonal, Winter meal