Feeds:
Posts
Comments

Archive for the ‘Primal/Paleo’ Category

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!!

 

Advertisements

Read Full Post »

Grilled grass fed blade steak resting

In my opinion, grilling comes down to a) quality meats and b) proper technique. Although I still consider myself a real beginner at grilling, I am noticing that when I do the least I’m getting the best results. For example, the burgers I grilled today. Ground beef and a homemade rub. That’s it. Granted, the meat was super high quality, but preparation was quick and almost effortless. If you do it right, grilling should be easy.

Skewered chicken satay off the grill

Earlier this weekend I made steak and chicken satay on the grill. For the steak, it couldn’t have been easier. I took a dry aged blade steak from my local grass-based farmer and marinated it for 8-9 hours in plain old olive oil. Right before grilling, I salted and peppered. Then I threw it on my Egg at about a 450 degrees and closed the lid. A few minutes later, I opened and flipped it, and gave it another two minutes. I let it rest while I grilled my satay.

Steak, chicken satay with peanut sauce (even though it looks like ketchup in this pic...gross) and Italian green beans from the farmer's market

The chicken satay is a recipe I got from my Viking Cooking School Thai cooking class. Chicken breast strips are marinated in a coconut milk/garlic/cilantro mixture, then threaded onto skewers. I had them on a 450 degree egg for about 2-3 minutes per side and they came out soooo juicy, a real feat for chicken breast. The peanut sauce is a combination of coconut milk, red curry paste (use Mae Ploy brand), fish sauce, tamarind paste (make a visit to your local ethnic grocery store), garlic, a sweetner (I used sucanat), and of course, a few tablespoons of creamy peanut butter. So clearly, far more effort went into the sauce than the meat itself! It was worth it though…quite delicious.

The steak’s flavor was incredible for as little as I did to it. I’ve noticed that with quality meats. Portions of it were chewy and other portions were very tender. Lucky for me I like to pick up meat and gnaw on it so I got every part, chewy or tender 🙂 I think next time I may marinade it even longer and see how that works out.

Hope everyone had a blessed and safe 4th of July holiday!

Read Full Post »

Grilling out is a sign of independence. Humans. Fire. Meat. Electricity optional. Maybe that’s why it’s so popular to have a cookout on the 4th of July. Maybe it’s because this style of cooking was very popular during the early years of the USA, as it’s easy to feed a large crowd. Whatever the reason, it’s a great idea. And since I’m still in the honeymoon period with my Big Green Egg, I’ve been giving it a workout this holiday weekend.

Today’s meal was the epitome of simplicity and was heavenly delicious. I formed burger patties (no filling or binder) out of some dry aged beef I picked up from my local farmer last month and used the rub from Sarah Fragoso’s Everyday Paleo
(a great cookbook and her website is also great, btw). I cut some red onions, rubbed them with olive oil and salt and pepper and skewered them on metal skewers (no more charred wooden skewers for me). Finally, I made a simple tomato salad (recipe below).

Everyday Paleo burger, KKF tomato salad, grilled red onions and a few of Bubbie's pickles for good measure!

The burgers were unbelievably delicious and moist. I’m going to do them this way from now on, whether it’s with Sarah’s rub or with another seasoning. I always thought hamburger mix had to have egg and/or breadcrumbs…forget about it. Oil your gril (I used spray coconut oil), rub on your rub and slap them on the grill. I cranked up the Egg to about 650, put on the burgers and closed the lid. After two minutes, I opened, flipped, closed and left it another two minutes. Burgers were perfect. Oh, and I was doing all this in a FRIGGIN RAIN STORM. Yes, about three minutes before my grill got to temperature it started pouring.

Luckily the Egg works just fine in the rain. Test subject Bill was an excellent umbrella holder as I brought out meat and flipped and swapped. I think the struggle made my rain burgers taste even better.

KKF Too Easy Tomato Salad

1 pint farmer’s market fresh cherry tomatoes, halved

1/2 small red onion, chopped

small bunch fresh basil, cut into thin strips

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

sea salt and fresh cracked pepper to taste

Mix everything together and let it marinate at room temperature while you’re preparing the rest of your meal. Deee-licious.

Read Full Post »

Happy Salad

Just in time for your holiday weekend (if you’re in the US) a quick and delicious salad to accompany your burgers, steaks, etc. This is a great way to use leftover roast chicken and/or another use for that package of bacon you’re opening for bacon cheeseburgers this weekend. If your spouse permits, adding shallots, onions, or green onions would probably be a tasty addition to this salad. Everyone have a fun, safe and delicious weekend!

KKF Memorial Day Chicken Bacon Salad

4 oz cooked chicken

5 slices bacon (home made recommended)

1 avocado, cut into chunks

1/2 cup chopped fresh broccoli

6-8 lettuce leaves (romaine or other leafy lettuce – not iceberg), cut into bite-size pieces

2 cloves garlic, finely minced

1/3 cup mayonnaise (home made if you got it!)

1/2 tablespoon red wine vinegar

salt and pepper to taste

Cut your bacon up into little chunks and fry until crisp. Whisk together the mayo and the red wine vinegar to make the dressing. Combine chicken, bacon, avocado, broccoli, lettuce and garlic and pour dressing over mixture. Mix thoroughly and salt and pepper to taste.

Makes two large or four small servings.

Read Full Post »