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Archive for July, 2013

So for all the recipes I try and food that I make at home, you would think that I’d done a brisket before.

Nope.

Not a single brisket had ever graced my freezer, refrigerator or oven…until today. Now all I can think about it how do I get me another one. I emailed my farmer and was like “Hey…yeah…how’s going? Brisket. Thanks for the beef last brisket. You have anything left in your brisket like maybe some brisket? HELP ME!”

I don’t even have a picture because it was gone in like 10 minutes. Moist, tender, savory, falling apart deliciousness. No sugar, too, which is awesome for low carbers! I used Tyler Florence’s recipe here. Only change I made is that I did not use carrots – celery and onion only – and I turned down the heat to about 300. The first time I basted it seemed too hot for me. So 300 for almost 4 hours was perfect.

The veggies were pretty dead by the end of the cooking time, so I just strained them out and chucked them. They were all they could be contributing to the sauce.

So get yourself a grass fed brisket and get on with it already! Don’t deprive yourself for years like I did. Take a lesson from KKF – neglecting brisket is a kung faux pas!!

 

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KKF Easiest Pork Stir Fry

This was the simplest stir-fry ever and totally delicious. It’s perfect for two people. Give it a shot!

KKF Easiest Pork Stir Fry

1 T coconut oil
1 t red pepper flakes
4 garlic cloves, minced
1 to 1 1/2 inch piece of fresh ginger, peeled and minced
5 – 6 baby bella mushrooms, sliced
1/2 red bell pepper, sliced
~3/4 lb sliced pork (I used loin)
splash of fish sauce
soy sauce to taste

Melt coconut oil in large skillet over medium-low heat. Saute the garlic and red pepper flakes for a few minutes, then add the mushrooms. When the mushrooms are about half done, turn up to medium heat and add the pork and ginger. Stir constantly, ensuring that the pork pieces get cooked evenly. When the pork is almost done, add the red bell pepper. Let the pork finish up and then add the splash of fish sauce.

Plate it up and add soy sauce to personal taste.

You could serve rice with this, but if you are low-carbing it is perfectly delicious all on its own.

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parmcrisp
Everyone should be making these yummy cheese crisps. I made them with parmesan (I bought it pre-shredded…shhh…) and they are beautiful and delicious. Since I used pre-shredded (that’s actual shredded parmesan, NOT the shelf-stable Krap Kraft pulverized stuff) it took me all of 15 minutes to make and that includes the time I spent savoring the first one.

Simply put, oil a piece of parchment on a baking sheet, take a tablespoon of shredded parmesan and make a little circle (I got 11 rounds on my sheet pan but probably could have gotten away with more since they don’t spread out much), bake them at 350 for about 6-7 minutes. (Recipe says 5-6 but mine took a little longer – just keep an eye on them.)

Unlike potato chips, these crisps are so satisfying you CAN eat just one…and not the whole bag!

Check out the original recipe here.

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