Grilled Sirloin with Herbed Goat Cheese INGREDIENTS: 2 Top Sirloin Butt Steaks 2 ounces Raw Amish Garlic and Chives Goat Cheese 2 tablespoons Beef Tallow 1 package sliced white mushrooms 1 yellow onion, thinly sliced Salt and pepper to taste METHOD: Rinse steaks under cold water and pat dry with a paper towel. Allow steaks [...]
Archive for the ‘Food’ Category
Sausage & Egg Breakfast Bites
May 11th, 2011
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Here’s a nice, versatile way to prepare eggs. I used onions and red and green bell peppers, but any vegetable will do. You can eat them cold or hot, but I prefer them hot. Sausage & Egg Breakfast Bites INGREDIENTS: 1 small bunch of dark greens, such as kale, Swiss chard, beet greens or spinach [...]
Moqueca De Peixe
May 3rd, 2011
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Here’s a nice fish stew. I used Dover Sole and also added some shrimp (mainly because I had some leftover shrimp I needed to use). I also doubled the recipe because I like leftovers. If you do the same, you don’t have to double all the vegetables unless you want to. I also didn’t have [...]
Hanger Steak with Caramelized Onions, Mushrooms, and Pan-Roasted Potatoes
April 27th, 2011
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Sometimes, but not very often, it isn’t all about the sauce. Sometimes it’s the sides. Steak, frites, caramelized onions, sautéed mushrooms. Need I say more. Hanger Steak with Caramelized Onions, Mushrooms, and Pan-Roasted Potatoes INGREDIENTS: 1 1/2 lb. medium white potatoes, scrubbed 2 tablespoons unsalted butter 1 1/2 tablespoons olive oil 3 tablespoons chopped fresh [...]
Pork Carnitas
April 20th, 2011
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The worst thing about the lipophobe world we live in is that we ignore the traditional ways in which foods are prepared. This recipe brings that back. It is so delicious, you will kick yourself for not eating it more often. The key to this is pastured lard (or tallow, which what I used). Don’t [...]
World’s Best Braised Cabbage
April 20th, 2011
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Saying this is the world’s best braised cabbage is not a stretch. It makes the best tasting cabbage you will ever have. World’s Best Braised Cabbage INGREDIENTS: 1 medium head of green cabbage, about 2 pounds, cut into 8 wedges. (I used a mix: 1/2 from Kilpatrick Family Farm as lose leaves and half grocery [...]
