Meat Eaters Rejoice!

If You Are Concerned About The Source of Your Meat, Then This Post is For You

I love meat but really don’t love commercially raised feedlot animals. As I became pickier and pickier in selecting the meats I choose for my family and friends, I found the quality harder to find in easy to shop food locations.

When I did find grass-fed beef, it was expensive!

To the tune of $20.00 each 6 ounce steak expensive.

At that price, not many people can afford to eat grass-fed beef.

Until now!

Butcher Block is a company that specializes in grass-fed beef, organic chicken and heirloom pork. And the home deliver is sustainable packaging, not Styrofoam.

I ordered a box of mixed meats from them and got: 2 – 6 ounce Filet Mignon, 2 – NY Strips, 2 # ground beef, 2 sirloin steaks, 1 pork tenderloin and 1 bag of chicken tenderloin. Each box has 8-11 pounds of meat per box which is enough to make 20-28 meals.

Guess What,

I arranged for anyone ordering their Butcher Block Box through this link, to get:

$10.00 Off and 1# of free BACON

If you don’t eat bacon, then I’m absolutely positive there is someone you know who does who you could gift it to. But I have to tell you , it makes the most amazing BLT you will ever eat. Just saying.

Here is a video about the company. Watch, decide, the follow the link to order your box.

You’ll be glad you can get this quality of excellent meat shipped to your door at a price you can afford.

Here’s the link again:

Get My Butcher Box!

 

Now the biggest decision you need to make is to choose from one of the options:

There are 5 boxes to choose from: 1) all beef, 2) beef and chicken, 3) beef and pork, 4) chicken and pork, 5) Classic mixed box: beef, chicken, and pork.

I got the Classic Mixed Box and was more than satisfied with it. 8-11 pounds of meat per box which is enough to make 20-28 meals.

Meat Eaters Rejoice!

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Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

 

This is a delicious way to serve a whole roasted cauliflower. Instead of drying out in the oven, the spicy yogurt dressing serve as a marinade and a tasty barrier holding all the yummy juices inside.

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

The yogurt dressing will turn golden brown when the cauliflower is done. Pierce carefully with a slim knife to test for tenderness all the way through.

Do not over-cook, you don’t want the vegetable to fall apart and be mushy.

Each head of cauliflower will serve 4 people generously, 6-8 as a side dish.

This would make a fun “roast replacement” for any vegetarian (not vegan due to the yogurt) meal.

Plated roasted cauliflower

Plated roasted cauliflower

Here’s what you need:

Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

1 head cauliflower
2 cups plain Greek yogurt (or drain plain yogurt so it is nice and thick.)
Zest and juice from 1 lime, more if your taste prefers
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons kosher salt
1 teaspoon black pepper

Method:

Preheat the oven to 400°F.

Line a small baking sheet with parchment paper. Set aside.

Very Tasty!

Very Tasty!

Trim the base of the cauliflower to remove any green leaves; trim so it sits flat.

In a medium bowl, combine yogurt with the lime zest and juice, chili powder, cumin, garlic powder, onion powder, salt and pepper.

Spread the mixture all over the cauliflower; use a brush or your hands to smear the marinade evenly over the surface. Save any extra for serving later.

Place the cauliflower on the prepared baking sheet and roast for 40-45 minutes in a 400°F. The surface will be dry and lightly browned. The marinade will make a crust on the surface of the cauliflower.

Place the cauliflower on the serving platter and cool for 10-15 minutes before serving.

Slice the cauliflower into wedges and serve with a fresh green salad.Whole Roasted Cauliflower Enrobed in Spicy Yogurt Dressing

Serve any extra yogurt marinade on the side of the roasted cauliflower; add good quality bread and you’ve quite a meal.

Try this for Meatless Monday!

#wholeroastedcauliflower #roastedvegetables #cookingvegetables #cauliflower #meatlessmeals #meatlessMonday #vegeterianmaindish

Hot and Spicy Chicken

So here is a recipe for a hot and spicy chicken from Paul Prudhomme. He calls it “Frontier Chicken”; I call it delicious!

The flavor resembles Chicken Creole and will leave you smacking your lips because it is so good.

Hot and Spicy Chicken!

Hot and Spicy Chicken!

I left out the jalapeno because I thought it had enough spicy heat, but if you can tolerate them, add them in. We served sliced jalapeno on the side.

There’s one element that will surprise you.

Banana! Don’t leave it out! It makes for such a delightful complex surprise when you’re eating and there’s that bite. . .

Paul Prudhomme's Frontier Chicken

  • Servings: 4-6
  • Difficulty: medium
  • Print

Seasoning Mix

  • 2 teaspoons salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon cayenne
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fenugreek (I left it out because I couldn’t find it)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric

Combine everything into a small bowl; set aside while your prepare the rest of the dish

For the chicken and the rest of the dish:

  • 6 (4-6 ounce) chicken breasts or 1 cut-up 8 piece chicken or 8-12 chicken thighs, bone in
  • 3 Tablespoons olive oil
  • 1 ½ cups of chopped onion
  • 1 cup chopped red peppers
  • 1 cup chopped green peppers
  • 1 cup chopped yellow peppers
  • 1 large ripe banana, peeled and sliced
  • 2 cups chicken stock
  • 1 tablespoon chopped garlic
  • 1 tablespoons minced fresh ginger
  • 3 Tablespoons all-purpose flour
  • ¼ cup chopped fresh cilantro
  • 2 fresh jalapeno, chopped (remove seeds and robs for milder heat; wear gloves to protect hands)
  • 1 14 ½ ounce can diced tomatoes

Sprinkle each side of the chicken breasts with ½ teaspoon of the spice mixture. Be sure to massage it in well.

Heat oil in a large skillet or 5-quart pot, add the chicken to brown each side, typically 2-3 minutes on each side; remove from pan.

Brown the seasoned chicken on both sides

Brown the seasoned chicken on both sides

(Notice the color of the oil! A great golden brown from the turmeric, it’s quite dramatic!)

If you notice the chicken or the pan is starting to burn, turn the heat down.

Once the chicken is removed from the skillet, place it in the oven to keep warm. It will finish cooking later.

Add 1 cup of the onions, only half of each of the chopped peppers (not jalapeno) and the banana and the remaining seasoning mix to the pan. Cook; stirring occasionally and scraping the pan for about 10 minutes. IF anything starts to get too brown, add chicken stop to loosen everything from the bottom of the pan.

Add garlic, ginger and flour, stir until the flour is absorbed; add the remaining peppers, onions, cilantro and jalapeño.

Cook for 5 minutes, add the tomatoes and remaining stock. Bring to a boil.

Add the chicken and any juices that may have accumulated to the pan, reduce to low and simmer about 10 minutes more until the chicken is cooked through.

Serve hot over steamed brown rice; add a crisp, crunchy salad that includes cucumber to cool the mouth down!

The heat is coming from several sources: cayenne, cumin, and ginger, dry mustard, chili powder, and jalapeno.

Adjust any one of these to cool it down if it gets too hot for your taste. I just left out the jalapeno for us and served them on the side.

Hot and Spicy Chicken!

Hot and Spicy Chicken!

 

Jacques Pepin: How to Debone a Chicken

The best video I have ever seen on how to do this process.

Buy some chickens, do it and practice!

Cooking time is about 2 hours at 350°F is a roasting pan.

Place a small bit of stock in the bottom of a pan with a couple of chopped carrots, onion and celery for flavor.

Use your favorite stuffing. When practicing, I make and donate the cooked chickens to Ronald McDonald House so we don’t get sick and tired of eating skills practice.

As Jacques says, you can do this with all birds.

What fun!

Wild Mushroom Arancini with Swiss Chard and Roasted Garlic

A miracle happened at our house recently. We had left over wild mushroom risotto. We have no idea how it happened but it is the only way to get to make arancini.

Mushroom Arancini

Mushroom Arancini

Arancini is made from left over risotto, breaded and sautéed to crispy golden brown.

Arancini 002

Arancini 002 (Photo credit: Wikipedia)

To go along with the arancini, I “water-sauteed” a bunch of red Swiss chard, added some roasted garlic, salt and pepper and 2 drops of liquid smoke – Yum! A lovely contrast of flavors that blend and contrast amazingly well with the arancini.

Here is how to make Arancini:

Use any left over risotto, in this case we had wild mushroom risotto.

Shape the risotto into equal size balls, flatten sightly and then dip them into a standard breading procedure of flour, egg wash, bread crumbs (or ground nuts, which would be amazing!)

Pan fry the arancini in a small amount of oil. Do this over medium heat so the inside of the arancini can get good and warm.

Once one side is golden brown, flip them over and brown the other side.

English: Swiss chard (Beta vulgaris) with vari...

English: Swiss chard (Beta vulgaris) with variously colored stems on sale at an outdoor farmers’ market in Rochester, Minnesota (Photo credit: Wikipedia)

To make the Swiss chard:

Wash the leaves and remove the stems. Reserve the stems for another use.

Chop the chard into 1″ ribbons.

Heat a saute pan to hot, do not add any oil. This is going to be a “water-saute”.

When the pan is hot, add the chard all at once, allowing whatever water still on the leaves to remain. “Water-saute” the chard until it wilts. Turning in the pan as the water evaporates.

Add a heaping spoonful of roasted garlic and a few drops of the garlic oil to the pan, stir gently to incorporate.

Season with fresh ground pepper, salt and 2 drops of liquid smoke (totally optional!)

Once all the liquid has evaporated, you are ready to serve.

Place a mound of the Swiss chard on the plate, place a wild mushroom arancini on the mound, garnish the plate with fresh tomato wedges, sliced fresh mushrooms and roasted garlic.

Simple, elegant and rich in flavors.

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