4 D Acres

  (Louisburg, Kansas)
Everything Emu
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It's Comfort Food Season

Fall is here. Cooler weather and shorter days mean that it's comfort food season. It's time to fill the kitchen with the simmering scents of soups, chilis, and sauces. Today, we'd like to share one of our favorite 4D Acres Recipes with you, our Italian Emu Meatballs, to go with your favorite spaghetti and homemade or jarred spaghetti or marinara sauce. 

Italian Emu Meatballs

1 lb. ground emu
1 Tbsp. minced dried onions
1/2 tsp. salt
1 Tbsp. coarse dried parsley flakes
1/4 c. grated Parmesan cheese
1/4 c. emu egg or 1 chicken egg
1/8 tsp. Italian seasoning
2 cloves garlic, minced
1/8 tsp. ground black pepper
1/3 c. plain bread crumbs

In a bowl add all ingredients, mix with two forks until blended. Form 1 inch meatballs and place on a non-stick baking sheet. *Bake at 325° for 18 to 20 minutes. Serve with spaghetti sauce over pasta. Makes 38 to 40 meatballs.

*Baked Meatballs can be frozen in freezer bags for up to three months, and then heated to warm in your favorite sauce. Uncooked meatballs can be frozen for up to four months, but should be thawed in the refrigerator before baking.


Great Relationships Equals Good Business

Because I sell at so many different types of venues, I have the pleasure of meeting a lot of great people. Every once in a while I meet some absolutely fantastic people that I am able to build a relationship with beyond business. Photo: The Pasta Pros

Chris Captain is one of those fantastic people. I met Chris about three years ago at the North Kansas City Market, and then had the pleasure of running into him more frequently at the Overland Park Farmers’ Market. Chris attends the markets, like I do, to promote and sell his products.

His business, The Pasta Pros is a distributor for Pappardelle’s Pasta, and the business model is largely built on face to face relationships which makes the markets the ideal distribution channel for his pasta products. From many delicious dried types of pasta, to a variety of frozen ravioli, Chris makes dinner easy. The pastas are already flavored and pair well with the olive oils and vinegars that are also part of the product line. The favorite at 4 D Acres is the Southwest Orzo, and we have a basic recipe that we use.

2 c. Southwest Orzo
1 lb. ground emu
2 15oz can stewed tomatoes w/juice
1 6oz can tomato paste
Garlic Salt and pepper to taste
1 11oz can of drained corn (optional)  

Prepare the Pappardelles Southwest Orzo according to package directions. Lightly brown the ground emu on medium low heat. (Avoid high heats when cooking emu.) Add meat to drained pasta and add the tomato paste, stewed tomatoes. Add garlic salt and pepper as desired.

Sometimes we will make it a spicier recipe by adding green chilies and Ro-Tel tomatoes.

Chris says that his best seller is the Garlic Chive Pappardelle and says that a recipe is included with each pasta package and more recipes can be found online at the Pappardelle’s website.The Pasta Pros can be found at various local markets including the Historic City Market at 5th and Walnut in Kansas City, Missouri on Saturdays from 8:00am to 3:00pm, weather permitting.

Chris’s wife Becky is one of our most loyal customers. Here is what she has to say about 4 D Acres Emu Oil.

"I use emu oil daily. It helps to minimize fine lines and slow the aging process. I recently had a burn on my face and immediately applied some emu oil to the burn site and repeated it every 6-8 hours. It soothed the pain and reduced the redness immediately. The healing process only took 72 hours. It was amazing how fast it healed the burn. I also use the emu oil on my lips. It took care of my chapped lips in 24 hrs—despite being out in the cold wind for lengthy periods of time. " - Becky Captain

What’s Cooking in the 4 D Acres Kitchen?

 Emuversatile, Emutasty, Emulicious,

These are just a few words, albeit made up, to describe the versatility of emu meat. Here at 4 D Acres, we have found that emu is such a mild tasting meat that it can easily be adapted to a variety of recipes that call for beef, pork, chicken or turkey. Without a heavy gamey taste that you might expect, the emu meat’s mildness allows it to work well with a large variety of seasonings and ingredients. Here is our adaptation of a chorizo recipe that we found on the internet. It originally called for ground pork, so we substitute ground emu meat for the pork. It is a snap to mix together, and just takes minutes to cook through. Lower heats are recommended to avoid a tough chew.  

Homemade Emu Chorizo  

This is great in a breakfast burrito with scrambled eggs and salsa in a flour or corn tortilla.  

1 lb ground emu
1 tsp. salt
1 Tbsp. red Chile powder (cayenne)
1 lg clove garlic (mashed)
2 Tbsp. apple cider vinegar  

Mix all ingredients together then add to the emu meat, blend with fork. To cook: Use either a non stick skillet or a fry pan lightly coated with vegetable oil spray. Cook over medium-low heat, stirring continuously until lightly browned. Drain off liquid. (We put the cooked meat mixture in a bowl, cover it, then refrigerate and eat the next day. This gives the flavors time to meld.)

For scrambled eggs and chorizo: Add 2 tbsp. meat mixture per each beaten egg and scramble. Remaining mixture can be used in a salad, taco, meat/bean/cheese burrito, etc.
Vinegar and cayenne can be adjusted according to taste. The vinegar counters the effects of the heat, so adjust vinegar down and cayenne up for spicier sausage. Enjoy!
  Here's a quote from a family friend after she tried our homemade emu chorizo:
This is good and I don’t have to add my hot sauce.” Becky Gomez

We are certain that you’ll find this recipe a welcome addition to your healthy lifestyle, especially if you love chorizo but don’t like the heavy oil content of pork chorizo. Emu meat is classified as poultry and is lower in fat and cholesterol than chicken and even turkey. It has a flavor similar to beef and can be used in any dishes that call for beef.

For more recipes, check out the Official Cookbook of the American Emu Association available on our website.


So, what's cooking in your kitchen?

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