Method:

Mix the meats together by hand in a mixing bowl keeping well chilled.

In separate bowl, mix the eggs, milk, parmesan and breadcrumbs together.

Combine the two mixtures and add the parsley, salt and pepper.

Mix until well combined and keep refrigerated.

Portion into the desired size, anything from 1-3 ounces.

Brown either in heavy bottom skillet or under the broiler.

Finish in a 350 F oven until cooked to 155 F on a digital thermometer.

Reserve for multiple uses.

 

Chilled Gazpacho

Ingredients:

2 cups                 Beef stock

2 cups                 Tomato Juice

2 cloves              Garlic, minced

1/2 cup                  Green onions, diced fine

1/2 cup                  Red bell peppers, small dice

1/2 cup                  Yellow bell peppers, small dice

1/2 cup                  Green bell peppers, small dice

1/2 cup                  Celery hearts, small dice

3/4 cup                  Cucumbers, peeled small dice

3/4 cup                  Tomato concasse'

1/3 cup                  Olive oil. extra virgin

3   Tbs                  Balsamic or red wine vinegar