Sunday In the Kitchen

Pork Rib Roast with Root Vegetables

1 pork rib roast (about 4 lbs)
sage
thyme
dry ground mustard
sea salt
freshly ground black pepper
2 tbs lard, butter, coconut oil or tallow
2 medium onions, coarsely chopped
6 carrots, halved
8-10 small red new potatoes (w/skin)
2 turnips (quartered)
2-3 garlic cloves
1 tbs arrowroot
2 tbs butter
1 cup dry red wine
1/2 cup chicken stock or water

Preheat oven to 325 degrees.  Season pork on all sides to taste with the sage, thyme, mustard, sea salt and pepper.  Heat your oil in a small roasting pan or skillet large enough to hold the pork and vegetables over medium-high heat.  Brown on all sides.  Place fat side up.  Add the vegetables to the pan along the of the meat and sprinkle with a little of the seasonings used on the pork.  Cover and roast for about 1 hour 45 mins to 2 hours or until fork tender.  Remove the roast to a platter and keep warm.  Place the vegetables under a hot broiler for about 10 min to brown.  Remove and place in a bowl and cover to keep warm.

Meanwhile, make the sauce.  In a small bowl, knead the arrowroot and butter together with your finers until well combined.  Place the roasting pan with juices over medium-high heat.  Add the wine and chicken stock or water.  Bring to a boil, scrapin up the browned bits in the bottom of the pan.  Whisk in the arrowroot-butter mixture and continue to cook, whisking constantly, until very smooth and slightly thick.  Slice the pork and serve with the vegetables, drizzling some sauce over all.

Roasted Beet Salad &
Curry Shrimp Chowder

Roasted Beet Salad

1 bunch beets (reserve greens for another use)
1 tbs coconut oil
butter lettuce
orange (s)
gorgonzola cheese
bacon
extra virgin olive oil
basalmic vinegar
sea salt
freshly ground black pepper

Preheat oven to 350.  Leave the peel on the beets and rub the outsides with coconut oil.  Roast covered for about 1 to 1 1/2 hours or until fork tender.  Allow to cool and peel.

Arrange butter lettuce on individual plates.  Top each serving with sliced beets, 1/2 orange slices, 1/2 oz gorgonzola and 1 slice crumbled bacon.  Drizzle with evoo and vinegar and s & p to taste.

Curry Shrimp Chowder

2 tbs coconut oil
1 onion, chopped
2 cloves garlic, chopped
1 large red bell pepper, chopped
1 small sweet potato, chopped
14 oz shrimp stock*
13.5 oz coconut milk**
1-2 tsp curry powder (to taste)
1 tsp sea salt
1/4 tsp freshly ground black pepper
1 lb fresh wild shrimp, peeled

Heat coconut oil in large saucepan over medium heat.  Saute onions until tender, about 5 mins sitrring often.  Add garlic and cook 1 min stirring constantly.  Add next 7 ingredients, bring to a boil, reduce heat to a simmer and cook 25 mins.  Add shrimp, cook 4 to 5 min or only until shrimp turn pink.

*homemade is best; buy the shrimp at Cox’s with the heads on.  1 quart of water to 1 lb shrimp, add celery, onion, garlic, lemon, parsley and black peppercorns and simmer covered for about 1 hour.  Can’t be beat
**Thai Kitchen is brand I use (full fat)

Country Fried Steak w/ Smashed “Taters” n’ Gravy

Some of my old Southern favorites needed a little Primal makeover. . .

2 lbs grass fed round steak (bone in best)
2 tbs tallow, lard or butter
2 small onions, sliced
1/2 lb mushrooms, sliced
1 to 1  1/4 cups beef broth
1 1/2 tsp arrowroot
2 tsp cold water
sea salt & freshly ground black pepper to taste

1 head cauliflower, steamed and mashed

Pre heat oven to 350 degrees.  Pound round steak until flattened.  Sprinkle to taste with sea salt and pepper.  Heat tallow, lard or butter in skillet over med to med high heat.  Brown meat on both sides and remove from skillet.  Add onions and mushrooms and cook until softened and onions slightly browned.  Return meat to skillet, add broth; cover and cook in oven approximately 1 1/2 hours or until meat is tender.

Remove meat and vegetables from pan and keep warm.  Return skillet to stove top and cook over medium heat.  Add cold water to arrowroot and stir until smooth.  Add mixture to pan drippings and cook until slightly thickened and bubbly.  Voila`, gravy!

To serve, pour gravy over mashed cauliflower and enjoy with the steak!

Sunday in the Kitchen

What a fun day I had!  I had not quite found the ideal mayo recipe.  All olive oil was too strong tasting, I refuse to use vegetable oils of any kind other than olive, coconut oil was a nice addition but depending upon what I was using it for I did not always want the coconut flavor, baconnaise–well, that was for certain special dishes.  What could one use to cut the strong taste from the olive oil?  Search no more; check out this delicious recipe http://www.marksdailyapple.com/homemade-ghee-mayo/ .  I added 2 tbs of raw butter as I did not have ghee today and it was quite delicious.  I will experiment by adding a little more the next few batches.  It also made a delicious ranch dressing. . .

1/2 cup ghee mayo
1/4 cup creme fraiche
1 1/2 tsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dill
1 tbs fresh parsley, chopped

Looking for an alternative to barbecue sauce (already had enough things to make) I used this recipe for my beef brisket  http://www.marksdailyapple.com/tender-braised-brisket-with-carmelized-onions-and-tomatoes/  Smells yummy, the steam is still coming off of it.  I will save this little number for tomorrow’s meal.

From the sea. . .

Bahama Style Conch Chowder

2 tbs butter
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 red pepper, chopped
1 small sweet potato, chopped
1 tsp fresh thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
2 bay leaves
1 1/2 cups fresh tomatoes, chopped
1 quart fish stock (homemade is best)
http://jaguarfit.com/2011/04/primal-fish-stock/
1 lb conch, ground or chopped*
1 tbs apple cider vinegar (unpasteurized)
6 sprigs parsley, chopped
2 scallions, chopped
sea salt and cayenne pepper to taste

Het the butter in a large saucepan over medium heat.  Sautethe onion, celery, carrots, pepper, potato, thyme, red pepper, allspice and bay leaver for 5-7 minutes, until they begin to soften.

Add the tomatoes and stock and bring to a boil; immediately lower to a simmer.  Add the conch and cook for 35 minutes, uncovered.  Add the vinegar, parsley, scallions, sea salt and cayenne and simmer for 5 more minutes.
*I used a meat grinder for the conch as it can be tough, a food processor would also work.

And for the main course. . .

Crawfish Etouffee

1/4 cup butter
1/4 cup celery, chopped
1/2 onion, chopped
1/2 cup chopped bell pepper
2 garlic cloves, minced
1 tomato, diced
1 lb crawfish tails
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/2 tsp fresh thyme
1/4 tsp white pepper
1/2 tsp onion powder
Crystal to taste
1/8 tsp cayenne pepper
3/4 cup fish stock
3/4 tbs arrowroot powder
1/4 cup scallions, chopped
1/4 cup parsley, chopped
Hot cooked cauliflower, finely chopped

Melt butter in a large skillet over medium heat.  Add onion, celery, bell pepper and garlic stirring constantly for 5 mins.  Stir in tomatoes, sea salt, black pepper, thyme, onion powder, white pepper, cayenne, hot sauce and crawfish, cook 5 minutes.  Stir in arrowroot powder and cook stirring constantly fro 2 minutes.

Stir in fish stock gradually and cook over low heat for 20 minutes, stirrring occasionally.  Stir in green onion and parsley and cook 3 minutes.   Serve over hot cooked chopped cauliflower.  Makes an excellent and much healthier substitute for grits or rice!

Cheddar Bacon Meatloaf

Wherever I go when I die I hope there’s bacon. . .

Cheddar & Bacon Meatloaf

2 tbs lard, tallow or butter
1 medium yellow onion, chopped
2 large garlic cloves, chopped
1/2 cup chopped carrot
1/4 cup chopped celery
4 chopped mushrooms
1 lb grass fed ground beef
1 lb pastured ground pork
2 eggs, lightly beaten
1/4 tsp gelatin
1 tbs worcestershire sauce
1/4 cup parsley, chopped
1/2 cup raw cheddar, grated
1 1/2 tsp sea salt
1/2 tsp freshly ground black pepper
Bacon

Heat the fat in a large skillet over medium-low heat. Cook the onion, garlic and vegetables until softened and just beginning to brown (about 6 to 8 mins). Add a small amount of broth or water and simmer briskly until almost dry, 4 to 5 mins.

Add gelatin to lightly beaten eggs and allow to sit for 5 mins. Combine meats, seasonings, worcertershire sauce, parsley, veggies, cheese and eggs. Use your hands to mix all the ingredients until just combined.

Preheat the oven to 375 degrees. Line the bottom of a 13″ x 9″ pan with parchment. Form the meatloaf mixture into a 10 x 4 inch rectangular block. Layer overlapping strips of bacon on the meatloaf on the diagonal, covering the meat as much as possible. Trim the ends, leaving a 1/2″ overhang. Gently tuck the overhang under the meatloaf. Use additional strips, trimmed as necessary, to patch any uncovered areas. Bake for 45 to 50 mins. Broil for 3 mins until the bacon is crips. Let rest for 10 mins

Bleu Cheese Meatloaf

Bacon & Bleu Cheese Meatloaf
(I served it with fresh mustard greens & onions steamed in homemade chicken stock)

2 tbs bacon grease, pastured lard or butter
1 medium onion, chopped
2 cloves garlic, finely chopped
1 cup celery, finely chopped
2 lbs ground bison or grass fed beef
2 large eggs, slightly beaten
¼ tsp gelatin
1 tbs Worcestershire sauce
2 tsp sea salt
½ tsp freshly ground black pepper
¼ cup raw bleu cheese*
10 oz nitrate/nitrite free bacon

*I used Point Reyes (available at Fresh Market)

Heat the grease, lard or butter in a 10 to 12 inch skillet over medium low heat. Cook the onion, garlic and celery, stirring frequently until softened and just beginning to brown, about 8 minutes. Take off the heat and let cool slightly.

Sprinkle ¼ teaspoon gelatin over slightly beaten eggs and allow to set for about 5 minutes. Meanwhile, mix ground bison or beef, Worcestershire, sea salt and pepper. Stir the egg mixture slightly, add to meat mixture along with the blue cheese and using your hands gently mix all ingredients until just combined.

Line the bottom of a 13 x 9” pan with parchment paper. Transfer the meatloaf mixture to the pan and form into a 10 x 4” rectangular block. Layer overlapping strips of bacon on the meatloaf diagonally, covering as much as possible and leaving a ½” overhang. Gently tuck the bacon overhang under the meatloaf. Use additional strips, cut as necessary to patch any uncovered areas.

Place the meatloaf on the center rack of a preheated 375 degree oven and bake for
45 to 55 minutes or until 160 degrees using an instant read thermometer. Finish off with 3 minutes under the broiler or until the bacon is brown and crisped. Let rest for 10 minutes. Transfer to a cutting board and cut into ¾” to 1” slices. Serves 8

Primal Fish Stock
Take Stock!

Just a few hours on a Sunday (or any day for that matter) will have you well “stocked” for a variety of delicious soups and sauces. Many people are intimidated by the process of stock making but it is actually quite simple. After a few minutes of initial preparation it simmers for hours with very little attention. . .

Thanks Chris!

One of the secrets is to start with quality ingredients. Living on the gulf coast of Florida most of us will be fortuante enough to have a friend or relative that fishes. Simply have them save you the heads and carcasses of the fish they catch, freeze until you are ready to use and voila–homemade nutrient dense fish stock.

Primal Fish Stock

3-4 fish carcasses + heads, gills removed
2 tbs raw butter
2 onions coarsely chopped
1 carrot coarsely chopped
1 rib celery coarsely chopped
1/2 cup white wine (optional)
2-3 quarts pure, cold water
1/4 cup apple cider vinegar
*bouquet garni of 1 bay leaf, several sprigs parsley
and 3 sprigs fresh thyme

Melt butter in large stainless steel saucepan and cook veggies over a low heat for about 30 minutes. If using the wine add to the pot and bring to a boil. Add the fish carcasses and heads and cover with the cold water. Add the vinegar to the pot and bring to a boil. Skim off (with a slotted spoon) any foam or scum that rises to the top. Add the bouquet garni; cover, reduce heat to a simmer and cook for 1-4 hours.

When stock is done, strain broth through cheesecloth lining a large colander. Cool, store in airtight Mason jars in either the refrigerator or freezer depending on when you will use.

*to make a bouquet garni: simply tie up the desired herbs/spices in a small portion of cheesecloth with cotton string

Artichoke dip

Artichoke Dip Made Healthy
by guest blogger Sarah Pope

This recipe can either be healthy or really unhealthy depending entirely on the method of preparation. If you use canned artichokes (loaded with BPA) and store mayo (even from the healthfood store), this dish would be turn out rather toxic as cooking any omega 6 vegetable oil is a big no-no as it turns them rancid. Rancid vegetable oils are very hard to digest and will give some folks a headache. Eat too many of these baddies and brown spots and uneven patches of skin pigmentation may even begin to appear. Note that the dish would still be very tasty, just really hard on the digestion.

If you take the time to make your own mayo with olive oil or coconut oil and source artichokes in glass jars, however, this dish is rather healthy as well as incredibly tasty.

Here is the method I used to transform this unhealthy dish into one that you can proudly take to any holiday party. It will please both foodies and fast food junkies alike.

Artichoke Dip

Makes one 9×13 pan

Ingredients

60 oz quartered artichokes, drained (I buy 8/7.5 oz glass jars at the grocery store

1 1/2 cup homemade mayo*

1 cup grated parmesan cheese

2-4 garlic cloves, minced

* Make the mayo with extra virgin olive oil, an omega 9 oil, or a blend of coconut oil and olive oil as this dish will be cooked on a low temperature and cooking mayo made with sunflower oil or another omega 6 vegetable oil will make it rancid and unhealthy although the dish would still deceptively taste great.

Instructions

Mix ingredients together well in a glass baking dish. Bake at 350F until bubbly and browned on top, about 20-30 minutes.

Serve with cut pieces of organic celery or homemade sourdough or sprouted crackers.

Adam’s Chocolate Cookies

Adam’s Chocolate Cookies (imagine that)

1 1/2 cups chopped walnuts
1/2 cup chopped pecans
6 medijool dates, chopped fine
2 tbs coconut oil (melted)
1 egg
1 tsp vanilla extract
1 tsp baking soda
1/4-3/4 cup dark chocolate shavings
(1/4 cup if 90%, 1/2 cup if 70-80%, 3/4 cup if 60%
1/4 cup shredded unsweetened coconut flakes

Prehear over to 350 degrees. Grease baking sheet with butter. Chop nuts fine in food processor. chop dates fine in food processor, add nuts and chop some more. Add baking powder, pulse a few times. add melted coconut oil, egg and vanilla. Blend until a sticky paste. Use a spatula to take out of grinder. in bowl, mix paste, chocolate and coconut flakes. Mix well and and make into cookies, place on baking sheet and flatten slightly. Bake for 15 mins.

Sweet Potato “Pancakes”

All I can say is yum, yum!! I made these sweet potato pancakes and they were the bomb!

Sweet Potato “Pancakes”

1 pound yams or sweet potatoes, not peeled and coarsely shredded
1/2 tbs sea salt
1/2 cup finely chopped onion
1/3 cup pecans, roasted and coarsely chopped**
2 tbs finely chopped parsley
1 large egg, beaten
1/2 tsp sea salt
freshly gound black pepper
3 tbs coconut oil or beef tallow

Preheat your oven to 400 degrees.

In a large bowl, cover the shredded sweet potato with warm water. Sprinkle with about 1/2 tbs of sea salt and let them stand for 5 minutes; drain and squeeze the potatoes very dry in a clean towel or with your hands. Wipe out the bowl and return the potatoes along with the onions, pecans, parsley, egg, salt and pepper and mix well. Divide into 4 equal portions.

Heat a 12- or 13- inch cast-iron skillet over medium to medium high heat until hot but not smoking, 3 1/2 to 4 mins. Add 2 tbs of the oil and the poritons to the pan all at the same time, gently flattening them with a spatula into discs and browning for about 1 minute. Drizzle the remaining oil over them, then transfer the skillet to the oven and bake until they are nicely browned and crunchy on the bottom, about 25 to 30 mins. Carefully turn them over and return the pan to the oven for 10mins. Serve garnished with a little parsley.

**spread the whole chopped pecans in a single layer on a baking sheet and bake at 275 for 20 to 30 minutes until lightly browned.