Raspberry Chipotle Beef Meatballs

Posted February 7, 2016

Filed under appetizers, beef, deep flexipan, meat, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

This past Sunday, I hosted a Super Bowl Appetizer cooking class for some of my friends and acquaintances to show off some easy recipes that were delicious, but that could be prepared in advance. Because it is fun to host a Super bowl party or to go to one. What is less fun is to try to get ready, while getting the food ready on time and warm for the guests. I hope that you will try this recipe. It is easy to fix, delicious and actually quite healthy because I am only using lean ground beef. It can also be prepared in advance, even frozen and warmed up right before your guests arrive or right before you are ready to go.

Ingredients for 6-8 people:

1 pack of lean ground beef ( 1 1/2 lbs),
3/4 cup of bread crumbs,
1/2 tbs of garlic salt,
1/4 tsp of pepper,
1 egg,

Sauce:

2 times 1/4 Maple Chipotle Sauce
2 times 1/4 seedless raspberry jam

Place all ingredients in a bowl, or mixer and mix all until you have a well blended mixture.
With a small ice-cream or cookie cutter, scoop small balls and place them into the deep flexipan that you would have already placed on a perforated sheet. Of course, if you do not have, you can just use a regular cookie sheet that you will line with parchment paper.
Cook them for about 15 minutes.
While they are cooking, mix the raspberry and the maple chipotle sauce.
When the meatballs are done, pour half of the sauce over them and mix well to coat the meatballs. Put them back into the oven for another 5-10 minutes.
When they come out, pour the other sauce and coat them again before eating them. Enjoy!!!

Bon Appetit and Happy Cooking!!!

Raspberry Chipotle Beef Meatballs

Servings: 6-8
Time: 20 minutes
Difficulty: Super Easy
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Ingredients for 6-8 people:

1 pack of lean ground beef ( 1 1/2 lbs),
3/4 cup of bread crumbs,
1/2 tbs of garlic salt,
1/4 tsp of pepper,
1 egg,

Sauce:

2 times 1/4 Maple Chipotle Sauce
2 times 1/4 seedless raspberry jam

Place all ingredients in a bowl, or mixer and mix all until you have a well blended mixture.
With a small ice-cream or cookie cutter, scoop small balls and place them into the deep flexipan that you would have already placed on a cookie sheet.
Cook them for about 15 minutes. While they are cooking, mix the raspberry and the maple chipotle sauce.
When the meatballs are done, pour half of the sauce over them and mix well to coat the meatballs.
Put them back into the oven for another 5-10 minutes.
When they come out, pour the other sauce and coat them again before eating them. Enjoy!!!

Bon Appetit and Happy Cooking!!!

Barbecue Bacon Wrapped Chicken Bites

Posted February 5, 2016

Filed under appetizers, deep flexipan, meat, poultry, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

I love, love my cell phone. I love to be able to check on my children, call whenever I can, text, take pictures. I love it all. What I love less, is the ability to browse the internet. A friend told me that she does not like to go on Facebook because she feels that it swallows her, and that can waste hours in what feels only seconds of her time. I think what i like the least is the ability to get on the internet. Once I get there, I get lost either in the clothes, or in the food… and I spend hours, ….. Do you have that problem???

This recipe is just one of them I saw on Pinterest. I just added mon “petit grain” as we say in French because I did not want to use some of the ingredients and was unable to locate the raspberry Chipotle Sauce as suggested. I added bits here and there and I am also using my Demarle cookware to cook it ( easy to clean, and non-stick). Of course any pan would do. I hope that you will try them. They cook so fast and are deliiiiiciiouss!!!! Yes, not very healthy but delicious!!!!

Ingredients for about 4-6 people (it is a wide range, but those are so good it is hard to stop at 4 or 5;-)))

2 chicken breasts,
6 bacon strips cut in fourth,
1/3 cup of barbecue sauce,
2-3 tbsp of brown sugar,
salt and pepper.

Trim the chicken so that it is cleaned of fat and nerves.
Slice the chicken breast half in its length, then cut each half into small bites of about 1 inch wide ( about 5-6 cut per half).
Season the chicken with salt and pepper.
Then roll each bite within the bacon strip.
Place the bacon wrapped chicken into the deep flexipan that you would have placed onto a medium perforated sheet.
Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.
Sprinkle the sugar all over the chicken
and bake the chicken for 30 minutes at 400 or until the bacon is crisp and the fat has melted. You may cook it longer if you need to, but I was happy with the texture after 30 minutes.

Bon Appetit and Happy Cooking!!!

Barbecue Bacon Chicken Bites

Servings: 4-6
Time: 40 minutes
Difficulty: Super Easy
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Ingredients for about 4-6 people (it is a wide range, but those are so good it is hard to stop at 4 or 5;-)))

2 chicken breasts,
6 bacon strips cut in fourth,
1/3 cup of barbecue sauce,
2-3 tbsp of brown sugar,
salt and pepper.

Trim the chicken so that it is cleaned of fat and nerves.
Slice the chicken breast half in its length, then cut each half into small bites of about 1 inch wide ( about 5-6 cut per half).
Season the chicken with salt and pepper.
Then roll each bite within the bacon strip.
Place the chicken into the deep flexipan.
Pour the barbecue sauce over the top of the bacon and with a brush, brush evenly the barbecue sauce.
Sprinkle the sugar all over the chicken and bake the chicken for 30 minutes at 400 or until the bacon is crisp and the grease has melted.

Bon Appetit and Happy Cooking!!!

Bacon, Parmesan and Beef Meatballs

Posted June 11, 2015

Filed under beef, deep flexipan, entree, grande mold, Large round mold, octogonal silpat, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

Summer is here, and with it my summer vacation. One of the many perks of being a teacher is to have a very long summer vacation. And I am really enjoying it. No longer 5:00 am wake up calls, and no longer rush, rush, rush in the morning;-). It is gym in the mornings, lunches with friends, shopping here and there, and sunbathing;-))).

You would think that with all this free time on my hand, I would be bored and would have plenty of time cooking but between the gym, the kids and other things the day is passing by too quickly!!! And with the beautiful weather outside, I don’t really feel staying enclosed in my kitchen cooking dinner…

But dinner needs to be made….So why don’t I share with you another of my quick and delicious recipes; Bacon, Parmesan and Beef Meatballs;-))) You will just love it!!!

Ingredients for the meatballs to serve 6-8 people ( about 5-6 meatballs per person):

2 lbs of ground beef
3/4 cup of parmesan shredded
3/4 cup of bacon bits
3/4 cup of bread crumbs
1 tbsp of fresh oregano chopped
1/4 tsp of cayenne pepper
1/8 tsp of pepper
1/2 tsp of garlic salt
2 eggs
2 cans of 24 oz. of tomato sauce ( I used from Barilla )

Mashed Potatoes:

6 medium-sized potatoes
2 cloves of garlic
1 cup of italian cheese
2 cups of milk, or cream
1/2 tsp of salt
1/4 tsp of pepper

Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
Either with your hands, or a kitchen mixer mix everything.
With a small cake scoop, make meatballs.
Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.
Cook the meatballs for 10-15 minutes at 400.
Then transfer the meatballs into a large casserole pan of your choice. I used the grande round from Demarle that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.
Place the meatballs back into the oven and cook them for another 10-15 minutes.
Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt, and cook them until they are soft. For an easier solution, you can place the diced potatoes into a large round mold.
Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.
Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…

Bon Appetit and Happy Cooking!!!

Bacon, Oregano and Parmesan Beef Meatballs

Servings: 6-8 people
Time: 30-40 minutes
Difficulty: Very easy
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Ingredients for the meatballs to serve 6-8 people:

2 lbs of ground beef
3/4 cup of parmesan
3/4 cup of bacon bits
3/4 cup of bread crumbs
1 tbsp of fresh oregano chopped
1/4 tsp of cayenne pepper
1/8 tsp of pepper
1/2 tsp of garlic salt
2 eggs
2 cans of 24 oz. of tomato sauce ( I used Barilla )

Mashed Potatoes:

6 medium sized potatoes
2 cloves of garlic
1 cup of italian cheese
2 cups of milk, or cream
1/2 tsp of salt
1/4 tsp of pepper

Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
Either with your hands, or a kitchen mixer mix everything.
With a small cake scoop, make meatballs.
Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.
Cook the meatballs for 10-15 minutes at 400.
Then transfer the meatballs in the grande round from Demarle that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.
Place the meatballs back into the oven and cook them for another 10-15 minutes.
Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt, and cook them until they are soft. For an easier solution, you can place the diced potatoes into a large round mold.
Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.
Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes

Posted July 22, 2014

Filed under beef, Creams and Puddings, entree, loaf mold, pork, potato, poultry, stainless steel cookware

I cannot remember where we were, but my husband ordered a Boursin Gratin. I am not usually a fan of potatoes but those were so fragrant that i had to try them. I was surprised by the taste. It had “un je ne sais quoi” that simply made me want to eat more. And it melted in my mouth…. It was so so good. Because I did not dare to ask the waiter what was the recipe, I tried to come up with mine. So here it is. My husband declares that they are out of this world. He is German, he knows his potatoes so i will believe him;-) I dare you to try.

Ingredients for 12 large cupcakes size:

1 1/2 bag of frozen hash browns ( each bag being 30oz.)
1 1/2 cup of heavy cream
1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
1 1/2 tbsp of garlic salt ( I used Lawry’s Garlic Salt)
1/8 tsp of pepper

1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes. 2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.

3. Then add the defrosted hash browns. Mix well.

4. Place this mixture into the opening of the large muffin pan that you would have placed on top of a medium perforated sheet. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold. 5. And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil. 6. Voila!!!

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes

Servings: 6-12
Time: 45 minutes
Difficulty: easy
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Ingredients for 12-15 large cupcakes or 25-30 mini size:

1 1/2 bag of frozen hash browns ( each bag being 26 oz, or 737 gr. )
1 1/2 cup of heavy cream
1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
1 1/2 tbsp of garlic salt ( i used Lawry’s Garlic Salt)
1/8 tsp of pepper

Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.
In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.
Then add the defrosted hash browns. Mix well.
Place this mixture into the opening of the large muffin. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.
And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.
Voila!!!

Bon Appetit and Happy Cooking!!!

Super Moist Meatloaf

Posted July 22, 2014

Filed under entree, Fleximolds, large muffin, meat, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

After a few days of absence, it was super nice to be home, see my family and enjoy the comfort of my bed. Though my day was busy getting back to customers, I was happy to return to my kitchen and cook a homey dinner. What to cook?? I figured since my husband outmost favorite is ground beef and potatoes, I decided to fix an American Meatloaf, Boursin Flavored Potato Casserole and Steamed Broccoli.

Ingredients for 12 individual meatloafs:

1 1/2 lb of lean ground beef
2 cups of italian or regular bread crumbs
1 small onion sliced very thinly
1/8 cup of chopped parsley
2 eggs
1 can or 14.5 oz of tomato sauce ( or even diced tomatoes)
1/4 tsp of salt
1/8 tsp of pepper

Place all the ingredients into a large bowl.
Mix well.
Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.
If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them.
If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.
Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family love, love them;-)

Bon Appetit and Happy Cooking!!!

Super Moist Meatloaf

Time: 45 minutes
Difficulty: easy
Print

Ingredients for 12 individual meatloafs:

1 1/2 lb of lean ground beef
2 cups of italian or regular bread crumbs
1 small onion sliced very thinly
1/8 cup of chopped parsley
2 eggs
1 can or 14.5 oz of tomato sauce ( or even diced tomatoes)
1/4 tsp of salt
1/8 tsp of pepper

Place all the ingredients into a large bowl, and mix well.
Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.
If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them.
If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.
Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family loved them;-)

Bon Appetit and Happy Cooking!!!

Berliner Curry Wurst

Posted July 17, 2014

Filed under beef, entree, Fleximolds, meat, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

Not many of people has the chance to travel the world, but since our family is multicultural ( my husband is German, I am French and we live in the US), we have traveled to Europe a few times over the past year. We have done it for two reasons: 1, to see our families of course, but also to teach our children our language and culture.

Last year we decided to go Berlin. The kids had asked for years to go there to see the remnants of the war and learn about the history so we did. We learnt so so much. Though the city was still being rebuilt, we could imagine what it would have been like in war times. It was amazing, but it definitely compel you to reflect and ponder.

So being in Germany also meant eating German food, which I am not a fan of. I don’t generally care for bratwurst and potatoes, but I was able to find some good food and I really enjoyed my time there.

My husband introduced me to the national fare : Curry wurst. Curry wurst is very similar to our hot-dogs in the USA, they are sold at streets’ corners, and are very popular because they are good, fast to get and cheap.

While we were in Germany, my family ate at least one a day because they loved it, and because it is nearly impossible to get a good one here in the USA unless you go to a true German restaurant ( not easy to find).

Well, the other night we had a few friends over and because, we often prepared more food than my guests can eat, there were a few wurst left-overs. The next day, rather than warming them up, and eating them with mustard or ketchup, my husband asked that I made that famous curry sauce to accompany his wurst.

There are tons of recipes out there, and not knowing which to choose, I decided to mix a bit of all of them. As a result, my curry sauce was, according to my husband, the true one. I will take his word;-)

Ingredients for 4 people:

1 medium onion peeled and chopped thinly
bratwursts cooked and sliced thinly ( 6-8)
1 tbsp of butter
2 tbsp of curry
1 tbsp of hot paprika
1/8 tsp of cayenne pepper
1/8 tsp of pepper
1/4 tsp of salt
1/4 cup of sugar
cayenne pepper for added spice
1 can of tomato and pepper jar.
1 cup of water
1/4 cup of red wine vinegar

In a small saucepan, saute the onions until they are translucent and golden.
Add the water, the diced tomatoes and peppers, and all the spices.
Bring the mixture to boil. When the sauce has come to boil, reduce the temperature and cook for a few minutes.
Pour the content into a mixer, and puree the sauce.
Pour the sauce back into the saucepan, and add the bratwursts that you would have sliced thinly.
Cook for a few minutes (8-10) minutes or until they are warm and have absorbed some of that sauce.
Serve in soup bowl, and eat on a buns ( as done in Germany) or with a pretzel stick. Yum!!!

Bon Appetit and Happy Cooking!!!

Chili-Lime Meatballs

Posted June 9, 2014

Filed under appetizers, beef, deep flexipan, Eating experiences, entree, meat, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

I love, love Asian food, but my husband is not a fan so when I cooked this recipe adapted from an old recipe book from The Pampered Chef and he liked it, I was really really happy because it is so hard to cook for this man;-)

I hope that you will love it too. It is easy to make, fast to cook and delicious.

Ingredients for about 5-6 people:

1 pack of lean ground beef ( about 1.33lb)
4 slices of bread or 1/2 cup of bread crumbs
1/4 cup of milk
2 eggs
1/4 tsp of salt
1/8 tsp of pepper
4 tsp of Thai curry paste
4 green onions diced very thinly

Chili-Lime Sauce:

1/2 cup of soy sauce
1/2 cup of honey
2 tbsp of toasted sesame seed oil
1 inch of grated ginger
4 garlic gloves pressed
the zest of 1 lime
4 tbsp of lime juice ( you may need 2 limes to get 4tbsp)
4 tsp of Thai Red Curry
2 tsp of corn flour

In a large bowl, place either the 1/2 cup of bread crumbs or the 4 slices of bread and pour the milk that you would have previously warmed up.
With a fork, puree the bread.
Add all the other ingredients to the bread and mix well. You can either use your hand, or a kitchen mixer.
With a small scoop, scoop the meatballs and place them onto a deep flexipan that you would have placed onto a medium perforated sheet.
Cook then for 15 minutes at the temperature of 400.
Meanwhile prepare the sauce. In a small saucepan, mix all the ingredients and bring the mixture to boil.
When the mixture has come to boil, turn the heat down and cook for a few more minutes or until the sauce thickens
Place the meatballs into a large bowl, pour the sauce over them and mix well.
Serve with steamed rice, and roasted asparagus seasoned with toasted sesame seed.Yum, and fast!!!

Bon Appetit and Happy Cooking!!!

Pizza Rolls

Posted March 29, 2014

Filed under appetizers, entree, meat, pork, Recipe with Demarle Cookware, silpat, What's Up in Cecile's Kitchen

Looking for an easy thing to make for lunch?? You can make those cute pizza rolls for lunch. They are easy, yummy and a breeze to make. If you are making too many which is the case with this recipe, you can freeze them and use them as you need them. Much cheaper and a hundred time much healthier than hot pockets;-)

This recipe was adapted from Appetizers from Taste of Home.

Ingredients for 15-18 Pizza Rolls :

3 cups of italian cheese ( Mixed Italian Cheese, or any other)
8 oz. or 1/2 italian sausage cooked from Jimmy Dean
1 whole package of pepperoni diced very thinly from Hormel.
1 red pepper diced very thinly as well.
1 medium onion diced very thinly as well.
12 oz. or about 1 /2 jar of tomato sauce
2 eggs ( optional)
2 packs of large wontons

Mix all the ingredients together in a large bowl.
Place the rectangular roulpat over the counter for easy filling and cleaning.
Place the wontons flat onto the roulpat.
With a pastry brush, brush the outer rim of each wonton with water.
Place 1/4 cup of the mixture in the middle of each wonton, and only 1 tsp for the small wonton.
Roll the wonton over the mixture, and fold the wonton over to roll into a sausage. Fold the sides in to close the “pizza tube”.
For smaller wontons, you can do the same, or you can press the sides together to make little purses.
Place it on the large silpat that you would have placed onto a large perforated sheet.
Repeat the steps until you have used all the mixture.
With the same pastry brush, brush some olive oil over each wonton.
Cook the pizza rolls in the oven for 12-15 minutes at 400. Serve with more tomato sauce. My son actually likes to eat them with ranch dressing. The combination is quite good, as the sauce counteracts against the spiciness of the pizza. Try it . It is very good!!!

Bon Appetit and Happy Cooking!!!

Rotisserie Chicken Salad

Posted March 24, 2014

Filed under appetizers, entree, meat, poultry, Recipe with Demarle Cookware, sandwiches, What's Up in Cecile's Kitchen

A few weeks ago the band of my son’s high school hosted a band competition. To raise money, they asked parents to bring in treats for the bake sales, and helped to cater the event with food for both the directors and the judges of the band.

If you knew me, you will find that I am one that likes to give a hand everywhere I can even when time is limited so I did.

I offered to help cater the luncheon for the judges. On the menu, they had a real Southern treats ( or at least that what i think;-)

Spiced Pecans
Cheddar Wafers
Petite Chocolate Cake with Chocolate ganache and
Rotisserie Chicken Salad on Croissant
And Fresh Fruits.

Because I had so many compliments on the chicken salad, i thought to share to recipes on my blog so that if someone wants it, they can just use this blog entry.

Ingredients for 36 mini chicken sandwiches on Croissants, or 50 triangular tea sandwiches:

1 rotisserie chicken deboned and “peeled”
3/4 to 1 cup of mayonnaise
1 tbsp of garlic salt
1/2 cup of celeri stick sliced in half and chop very very thinly
1/4 cup of red onion chopped very very thinly ( optional)
1/2 tsp of salt
1/4 tsp of pepper

Remove the skin and peel off the meat from the bones.
Chop the chicken meat very thinly with the sharp knife. I use all the parts, but if you only like the white parts, you certainly can only use that.
Place the chicken into a kitchen mixer and add all the other ingredients.
Using the white paddle used for batter, mix the chicken salad until the chicken is well mixed.
Season with more salt and pepper if needed.
Serve the chicken salad as you wish, on croissant, or in Phillo cups as shown above. I used my mini muffin tray from demarle. Too cute!!!

Bon Appetit and Happy Cooking!!!

Beef Brochettes

Posted February 21, 2014

Filed under beef, entree, meat, What's Up in Cecile's Kitchen

My husband is not a fan of many meats so it can be a challenge to cook him dinner. One of my favorite thing to eat is lamb but because he just hate that, it is not something I fix very often. This week, I thought I would fix those wonderful kebab for me and fix the same for him but with beef. He loved them!!! So here they are. I hope that you will try to fix them because there are so easy to make and they cook in a flash. The great part, you can actually season them however you feel like it;-)

Ingredients for about 12-15 brochettes:

1 lb of ground beef
1 small onion grated
2 cloves of garlic pressed
2 tbsp of fresh parsley
1 tbsp of thyme, rosemary demarle herb blend from Demarle
1/2 tsp of salt
1/4 tsp of cayenne pepper
1/4 tsp of pepper

With a grater, grate the onion into a bowl.
Add all the other ingredients.
And mix well either in a kitchen mixer or using your own hands.
Scoop a bit of the mixture with your fingers that is about 2 tbsp in size and make an inch long brochette.
Place a wood stick in the center of the meat and place it on the large silpat, or even the grande flexipan that you would have placed on a large perforated sheet.
Cook the brochette for 15 minutes at 400.
Eat as they are, or with a sauce of your choice.