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 ‘Primal’ 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 [...]
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 [...]
Steak Au Poivre
March 24th, 2011
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Here’s a steak dish that is not all about the sauce. The sauce is important, but it’s a minor player. This steak is all about the peppercorns. If you don’t like pepper, you won’t like this. And if you don’t like pepper, you’re an idiot. Seriously though, just look at this picture to see how [...]
Marinated Grilled Hanger Steak
March 3rd, 2011
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One of the finest cuts of meat cooked to a perfect medium rare. I used a buffalo hanger, and it tasted great. Goes good with Turnip Gratin and Glazed Baby Carrots. Marinated Grilled Hanger Steak INGREDIENTS: 4 tablespoons Dijon mustard 3 cloves garlic, smashed and finely chopped Pinch crushed red pepper 2 sprigs rosemary, picked [...]
Turnip Gratin
March 3rd, 2011
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If you like Potatoes Au Gratin, you’ll like this version with turnips. In fact, I think I like this one better. Turnip Gratin INGREDIENTS: 2 cups heavy cream 3 cloves garlic, smashed 1 bundle thyme Pinch of cayenne Kosher salt 1/2 stick butter, plus extra for baking dish 2 lbs. turnips, peeled and sliced very [...]
Greek Salad
February 9th, 2011
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Tired of plain old salads? Here’s a quick, easy, and tasty one. I always have homemade vinaigrette on hand so I used that instead of the olive oil and vinegar. Greek Salad from French Food at Home INGREDIENTS: 1 English cucumber, finely diced 5 tomatoes, diced 1 medium red onion, very, very thinly sliced 1 [...]
Roasted Veal Short Ribs
February 9th, 2011
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Here’s a dish that isn’t about the sauce. It calls for demi-glace, but you could use a bouillon cube, if you must. Be sure to keep an on your liquid levels. I ended up using 2 to 3 times more because it boiled off so fast. Plus I may have been a little generous with [...]
