Grilled Sirloin with Herbed Goat Cheese

Grilled Sirloin with Herbed Goat Cheese



  • 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


  1. Rinse steaks under cold water and pat dry with a paper towel.

  2. Allow steaks to come to room temperature.

  3. Preheat the grill to high heat.

  4. In a non stick frying pan, heat tallow on medium heat.

  5. Sautee mushrooms and onion, seasoning with salt and pepper, until onions are translucent, and mushrooms have softened.

  6. Grill steaks 6 minutes a side.

  7. Place cheese on steaks after the initial flip to allow melting during the remaining time.

  8. Top with sauteed mushrooms and onions, and serve.

Sausage & Egg Breakfast Bites

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 bites

Sausage & Egg Breakfast Bites


  • 1 small bunch of dark greens, such as kale, Swiss chard, beet greens or spinach
  • 1-2 cups of crumbled, uncooked sausage
  • 8-10 eggs
  • a small bunch of parsley or other fresh herb


  1. Preheat the oven to 375 F.

  2. Slice the greens into thin strips (if using kale, removed the stems). Saute in oil or butter over medium heat for several minutes, then add the crumbled sausage.

  3. Continue to saute until sausage is basically cooked, then turn off heat.

  4. Whisk the eggs then stir in the parsley, kale and sausage.

  5. Pour into a greased 8?ó8 pan. Bake 20-25 minutes.

  6. Let cool slightly before cutting into squares.

Moqueca De Peixe

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 dende oil (palm oil), so I just used all olive oil.


Moqueca De Peixe (fish Moqueca)


  • 2 lbs. fish (any white fleshed fish like red snapper, grouper or red fish)
  • 1 lime
  • 1 small tomato roughly chopped, 2 medium tomatoes sliced into thin rounds
  • 2 bell peppers (1 green and 1 red) sliced into thin rounds
  • 4 tablespoons roughly chopped fresh cilantro leaves
  • 1 small onion roughly chopped, 1 large onion sliced into thin rounds
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup dende oil
  • 1 cup coconut milk
  • pickled jalapenos thinly chopped, to your taste
  • 2 teaspoons salt


  1. Cut the fish into 2-inch pieces.

  2. Combine 1 small tomato, 1 small onion, 2 tablespoons of chopped cilantro, 1 teaspoon of salt and 2 garlic cloves in a food processor and process until pieces are very small. Mix it with juice of 1 lime.

  3. Cover both sides of the fish with this mixture and marinate in the refrigerator for 1 hour.

  4. Use the half of the bell peppers, tomatoes and onions cut into round slices and half of the remaining cilantro to make layers on top of each other in a large saute pan.

  5. Cover those layers with the fish and the marinade.

  6. Make other layers with the remaining bell peppers, tomatoes, onions and cilantro to cover the fish. Add the jalapenos (I use 1 teaspoon for mild flavor).

  7. Drizzle everything with olive oil and dende oil. Add coconut milk and 1 teaspoon of salt, stir, cover with a lid and cook over low heat, until the flesh starts to flake, about 20 minutes.

Pork Carnitas

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 used that store bought junk. It is bad for you.


Pork Carnitas


  • Carnitas
  • 3 lbs. Lard, pastured, with no additives‚ or bacon grease or refined, expeller pressed coconut oil‚ or a combination
  • 3 1/2 lbs. Pork, boneless, butt or shoulder, pastured
  • Sea salt
  • 1 Orange, fresh, organic if possible
  • 1 bunch Cilantro


  1. Place the lard in a Dutch oven or crockpot and set the heat to medium-low.

  2. Cut the orange into slices. Add to pot.

  3. Coarsely chop 1/4 of a cup of cilantro. Add to pot.

  4. Cut the pork into 3-inch cubes and lightly salt the meat with sea salt.

  5. Once the lard has melted, add the meat to the pot. The melted lard should cover the meat; if it does not, add more.

  6. Cook on medium-to-low heat for 2 to 2 1/2 hours. After about 30 minutes, the lard will begin to boil. Allow to boil gently. As the moisture gradually cooks away, the temperature of the lard will rise, allowing the meat to brown. If the meat has not browned at the end of the cooking time, remove the orange slices and continue to cook.

  7. Remove the meat and let drain on paper towels.

  8. Serve with optional warm sprouted flour or corn tortillas. Top with the guacamole and sour cream.

  9. Garnish with salsa, chopped onion, cilantro, and jalapeno slices, if desired.

World’s Best Braised Cabbage

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


  • 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 store organic.)
  • 1 large (or 2 medium) yellow onions, thickly sliced (KFF)
  • 1 large (or 2 medium) carrots, cut into 1/4‚Ä? rounds (KFF)
  • 1/4 cup chicken stock, or water ( I used homemade chicken stock)
  • 1/4 cup of extra-virgin olive oil
  • Course salt & freshly ground black pepper
  • 1/4 teaspoon of crushed red pepper flakes
  • Fleur de sel or course sea salt to finish (I did not use- forgot)


  1. Heat oven to 325 degrees. lightly oil a large gratin dish or 9×13 baking dish (I used the baking dish).

  2. Trimming the cabbage: Peel off & discard any bruised or ragged outer leaves. The cabbage should weigh close to 2 pounds. If cabbage weighs more, save some for a batch of cole slaw (that’s what I did). Cut the cabbage into 8 wedges. Arrange wedges in the baking dish as a single layer as best as you can.

  3. The braise: Scatter onions and carrots. Drizzle oil & stock/water. Season with S&P & pepper flakes. Cover tightly with foil, and slide into middle of the oven. Turn the cabbage wedges at 1 hour, trying to keep wedges together. Cook for another 2 hours or until you see that the vegetables are tender.

  4. The Finish: Once the cabbage is completely tender, remove the foil, increase the oven temp to 400 (this is where I did her variation and drizzled splashes of balsamic vinegar onto the wedges) and roast until the vegetables JUST begin to brown, another 15 minutes or so. Serve at warm or room temp, sprinkle with sea salt.

Steak Au Poivre

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 much pepper this steak has.

Raw Steaks

Even after cooking all you see is pepper.


The best thing to pair with this is sautéed potatoes. No recipe is needed. Just slice some potatoes, and sauté them in fat. I used duck fat. I don’t use any other kind. Try it and you’ll understand why.

Finished Meal

Steak Au Poivre


  • 4 8-ounce steaks
  • 2 ounces olive oil
  • 2 ounces peppercorns, freshly cracked (meaning crushed but not ground to powder!)
  • 4 ounces butter
  • 1 ounce Cognac
  • 4 ounces strong, dark veal stock, (right now, you really could use a tiny bit of the demi-glace I told you to keep in your freezer)
  • salt and pepper


  1. COOK THE STEAKS: Preheat the oven to 425 degrees F. Moisten the meat very slightly with oil, then dredge each of the steaks in the crushed peppercorns to thoroughly coat. Don’t be shy with the pepper. Heat the remaining oil in a skillet over high heat. Once the oil is hot, add 2 ounces of the butter. Place the steaks in the pan and brown on all sides, about 5 minutes per side. Transfer the pan to the oven and cook to desired doneness, about 5 to 7 minutes for rare, 10 minutes for medium rare, and so on. Remove the pan from the oven and remove the steaks from the pan to rest. Have I told you to always rest your meat after cooking? I’ve told you now.

  2. THE SAUCE: Return the skillet to the stovetop and carefully stir in the Cognac. As much fun as it is to create a column of flame as you add flammable material to an incredibly hot pan, it’s not really desirable or necessary – especially in a home kitchen. Unless you’re a pyromaniac, I recommend carefully adding the Cognac to the still-hot pan off the flame, stirring and scrapping with the wooden spoon to get every scrape, every peppercorn, every rumor of flavor clinging to the bottom of the pan. Now place the pan on the flame again and cook it down a bit, by about half. Stir in the veal stock (and demi-glace) and reduce over medium heat until thick enough to coat the back of a spoon. Whisk in the remaining butter and season with salt and pepper. Serve immediately with French fries or sauteed potatoes.

Marinated Grilled Hanger Steak

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


  • 4 tablespoons Dijon mustard
  • 3 cloves garlic, smashed and finely chopped
  • Pinch crushed red pepper
  • 2 sprigs rosemary, picked and finely chopped
  • Juice and zest of 1 lemon
  • 2 (1 1/2-pound each) hanger steaks, trimmed, membrane removed and cut in half lengthwise
  • Kosher salt
  • Extra-virgin olive oil


  1. In a small bowl, combine the Dijon, garlic, rosemary, lemon juice and zest, and crushed red pepper. Schmear the steaks with this deliciousness and let them hang out in the fridge overnight or up to 2 hours in the fridge.

  2. Preheat the grill. Season the steaks with salt.

  3. When the grill is hot, brush and oil the grill. When the flames have dissipated place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks out of the flame if there is a flare up. Grill the steak for 4 to 5 minutes on each side for medium rare. Remove the steaks from the grill and let them rest for 5 to 10 minutes before slicing. Serve immediately after slicing.

Turnip Gratin

If you like Potatoes Au Gratin, you’ll like this version with turnips. In fact, I think I like this one better.

Turnip Gratin


  • 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 thin (mandoline works best)
  • 1 1/2 cups grated parmigiano


  1. Preheat the oven to 375 degrees F.

  2. Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.

  3. Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.

  4. Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.

  5. For easier serving, let the dish rest 10 to 12 minutes before serving.

Greek Salad

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


  • 1 English cucumber, finely diced
  • 5 tomatoes, diced
  • 1 medium red onion, very, very thinly sliced
  • 1 green pepper, seeded and finely diced
  • 11 ounces /300 g kalamata olives
  • 7 ounces /200 g feta cheese, crumbled
  • 2 tablespoons capers
  • 1 heaping tablespoon dried oregano
  • 1/2 cup /125 ml olive oil
  • 2 tablespoons red wine or Jerez vinegar (sherry), plus more to taste
  • Drop balsamic vinegar
  • Salt and freshly ground black pepper


In a large bowl, combine the cucumber, tomato, onion and pepper. Scatter over the olives, feta, capers, and oregano. Add the olive oil and vinegar and toss the salad well to coat. Season with salt and pepper. Taste to check the seasons and add more vinegar, salt, or pepper, as needed. Serve.

Roasted Veal Short Ribs

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 my basting.

Roasted Veal Short Ribs from Anthony Bourdain’s Les Halles Cookbook


  • 4 lbs veal short ribs
  • 1/4 cup extra-virgin olive oil
  • salt and pepper
  • 1 cup white wine
  • 1/4 cup sherry vinegar
  • 1 spoonful demi-glace
  • 1 large onion, thinly sliced
  • 4 cloves garlic, slightly crushed
  • 1 bouquet garni
  • 1 sprig flat leaf parsley, chopped


  1. PREP: Coat each rib with olive oil and season with salt and pepper. In the small saucepan, bring the wine and vinegar to a boil and whisk in the demi-glace. Remove from the heat and set aside.

  2. COOK: Arrange the onion on the bottom of a roasting pan and pour in the wine-vinegar mixture. Add the garlic and bouquet garni. Place the ribs in the pan, skin side up. Place the pan in a cold oven and crank the heat to 325 degrees F. Let cook, undisturbed, for 1 hour.

  3. After 1 hour, baste or brush the ribs with the pan juices and turn them with the tongs, every 15 minutes, for another hour, basting each time. Increase the heat to 400 degrees F and cook for an additional 30 minutes, until the ribs are a lovely, dark brown. Remove from the oven and arrange on the platter. Spoon the pan sauce and onion over the ribs, garnish with parsley, and serve.

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