Tag Archives: primal

Cashew “Cheesecake” (gluten-free, dairy-free)

Posted on May 18, 2013 by | 1 Comment

Cashew "Cheesecake" - dairy free and gluten free. From She Cooks, He Cleans

This isn’t the sort of thing I usually do.  With my fondness for all dairy products, I’ve never seen the need to try to make substitutions, but the idea of this raw cheesecake made from cashews piqued my curiosity.  It was hard to imagine that soaked raw nuts could be turned into anything comparable to cream cheese – and vegan?  Not my style.

So, I made this.  It is not bad!  In fact, it is very tasty and certainly is more than an adequate substitution for those no-bake, quick “cheesecakes”.  The crust was amazing, no matter what filling might be placed in it.  The filling was creamy, not too sweet, and had a great consistency and flavor.  However, real cheesecake it was not.  (As a friend remarked to me this week, I am a food purist.) I would make it again, if I need a quick dessert – and especially if I need a dairy-free dessert for someone with special dietary needs.

Most of the recipes I found required freezing the cheesecake, but my freezer is chock-full so that wasn’t going to happen.  I instead combined bits and pieces of several recipes and changed up some ingredients make it work in the refrigerator.  About some of the ingredients and equipment:

Artisana Coconut Butter: This is not the same as coconut oil, because it also contains coconut pulp and seems to be more dense than just coconut oil.  When I warmed it up, I discovered that it has the most wonderful consistency – like sweetened condensed milk.  Yum!  You can substitute regular coconut oil, but your cheesecake may be a little less firm.

Gluten-free Cookie Crumbs: I happened to have some gluten-free gingersnaps in my pantry.  These cookies were exceptionally dry and not very good for just eating, but they were perfect for making a crust.  These ginger molasses cookies would also work. *Just leave out the cream cheese and increase the baking time to make them more crispy.  If you don’t want to bother with the cookies, add another cup of nuts instead.

Blender: I would recommend using a high-power blender, such as a Vitamix or Blendtec, for making the filling.  A food processor isn’t going to blend the nuts to a ultra-creamy consistency, but it will still work in a pinch.

Spring-form pan:  I used a spring-form pan for the cheesecake, lined with parchment paper.  After letting it set in the refrigerator, it easily released from the pan and slid off the parchment paper onto a serving plate.  You could also use a 9-inch deep pie plate.

Raw cashews:  You have to set aside at least 4 hours for soaking the cashews in water.  Several recipes called for soaking them overnight, but I found that 4 hours was adequate.

Topping:  You can add any topping you wish, or none at all.  I combined a cup of blueberries with a little water and maple syrup, and cooked it over medium heat until the blueberries burst, then cooled it before topping the cheesecake.

Ingredients:

Crust

  • 1/2 cup pecans
  • 1 cup gluten-free gingersnap crumbs (*See note above)
  • 5 tablespoons Artisana coconut butter (or coconut oil), warmed to liquid
  • 3 dates, pitted

Filling

  • 3 cups RAW cashews
  • 1/4 cup fresh lemon juice
  • 1/2 cup raw honey
  • 1/2 cup Artisana coconut butter, (or coconut oil), warmed to liquid
  • 1/4 cup coconut milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt

Soak the cashews in water for 4 hours, or up to overnight.  Drain and rinse well before using.

cheesecake crustAdd the crust ingredients to a food processor and process until well combined with no large lumps.  Avoid over-processing, because you want the crust to have some nutty texture to it.  Line the bottom of a 10-inch spring-form pan with parchment paper.  Place the crust ingredients in the pan, and spread evenly over the bottom.  Use a flat-bottomed glass (or other flat object) to press the crust down firmly in the pan.  Place pan in refrigerator while making the filling.

Add the soaked cashews, lemon juice, honey, coconut butter, coconut milk, vanilla, and salt to the blender.  Blend until completely smooth, scraping the sides down as necessary.  Add the batter to the pan, spreading it evenly over the crust.  Refrigerate until well chilled and set (at least 1 hour).

Serve with topping of choice.  Enjoy!

mc5 Just got finished reading Detroit Rock City by Steve Miller- great book- and it was full of the incredible music that once vital city gave to the world. Motown, Iggy, Bob Seger and two of my favorites. First up, Brother Wayne Kramer and the MC5. Punk before it was cool, outspoken and louder than hell, you can find a sampling of them on Big Bang. From “Kick Out The Jams” to “Rocket Reducer” and more, these guys were bad!

Equally talented were The White Stripes. Garage blues with a modern kick, Elephant is probably their zenith. With “Seven Nation Army” and “The Hardest stripesButton to Button” and more, this is primal stuff. Dig it!

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Shrimp Pasta with Kale and Garlic (gluten-free)

Posted on May 5, 2013 by | 2 Comments

Shrimp Pasta with Kale and Garlic (gluten-free) from She Cooks, He Cleans

Outside it was still raining.  Still. Raining.  When I see the sunshine again, I am going to kiss it – it has been away far too long!  In the meantime, dinner is limited to what I can find in the recesses of the freezer.  Shrimp looks good!  What else do we have – lots and lots of kale.  I haven’t paired shrimp with kale before, but it sounded like a winning combination.

I have written before about how much I love the gluten-free pasta from Jovial.  I love everything about this company, from their organic, traditional products to their views on sustainable, small farming as the future of agriculture.  The egg tagliatelle used in this dish is a relatively new product, made from only organic brown rice flour and organic eggs.  Period.  It has all the taste and texture that you expect from egg pasta, and you can really taste the goodness in this simple preparation of shrimp, kale, and garlic.  I have had limited success in finding Jovial products in the local stores, but now you can order them on-line, directly from the Jovial website store.

This recipe is really simple and quick to put together – perfect for a weeknight dinner or for a rainy day when you’re running low on motivation.

Ingredients (2 generous servings):

Remove the tough spines/stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaves.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into strips.  Wash the kale thoroughly in cold water, then spin dry or dry well with towels.

Rinse the shrimp with cold water and dry with towels.

In a saute pan over medium-high heat, melt 1 tablespoon of butter with a glug of EVOO (~1 tablespoon).  Add the chopped garlic and cook for about 1 minute.  Add the shrimp to the pan in a single layer, and allow to cook for about 1 minute on each side (use tongs to turn the shrimp to ensure they are cooked evenly). When cooked, remove shrimp to a bowl with a slotted spoon and set aside.

Add the chopped kale to the saute pan with the garlic.  Shake in a generous amount of crushed red peppers and a sprinkling of kosher salt. Toss over medium-high heat until the kale is wilted and tender.  Add the vermouth, stir, and cook until the vermouth has mostly cooked off.  Add the shrimp back to the pan.  Stir in lemon juice, and another tablespoon of butter won’t hurt anything.  Adjust seasoning with salt and pepper, to taste.  Cover and keep warm.

Saute of Shrimp, Kale, and Garlic / She Cooks, He Cleans

Add the pasta to boiling water and cook according to package directions.  Drain, and add pasta to the shrimp and kale.  Toss until the pasta is well coated.  Serve hot and enjoy!

willieRain, rain go away! But until it does, I’m staying in and eating shrimp with kale and listening to country music! First up is the latest from Willie Nelson, Let’s Face The Music and Dance. Willie just turned 80 and shows no sign of slowing down at all. Still performs almost every night, and keeps releasing great records. This one features ballads such as “Twilight Time”, rockabilly with “Matchbox”, and great country weepers such as “Shame On You”. Keep ‘em coming Willie!

Steve Young might not have the star power of Willie, but it ain’t from lack of talent. His song “Seven Bridges Road” was a hit for The Eagles, and his version of “Lonesome, Onry and Mean” is on par with Waylon’s. Renegade Picker/No  youngPlace to Fall collects his two great early records, and is a fine introduction to this outlaw country legend.

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Acorn Squash with Kale and Pecans

Posted on April 28, 2013 by | 4 Comments

Roasted Acorn Squash with Kale and Pecans from She Cooks, He Cleans

We’re starting a new venture with community-supported agriculture this year, and we’re signed up with Rise ‘n Shine Organic Farm.  Two weeks into it now, we’ve racked up plenty of good things  – lettuce, kale, radishes, swiss chard, carrots  -  and also supplements of local honey, pecans, and grits since the growing season here is off to a slow start.  Rise ‘n Shine Farm still has shares open, so if you’re in the Atlanta area or in North Georgia, please go to their website (here) and consider supporting local agriculture!

The kale we received so far is far more tender than what’s in the grocery store, probably because it is early and this is young kale.  It took no effort to wilt it in the saute pan.  The kale with the sweet squash was a nice combination, with a little acidity added from the balsamic vinegar to boost the flavors.  The only other addition I’d like to make is to add some bacon – but alas, I was out!

I didn’t really measure anything, so the amounts are approximates.  This can easily be made into a vegetarian entree, with coconut oil instead of butter or bacon fat.  If acorn squash are out of season, the kale and pecans would also be delicious with a baked sweet potato.

Ingredients (for 2 servings):

  • One acorn squash, split lengthwise, seeds removed
  • 12 kale leaves, washed
  • 1 shallot, finely chopped (or about 1/3 cup sweet onion)
  • 1 to 2 tablespoons oil of choice (I used bacon fat and butter.  EVOO and coconut oil are also good choices.)
  • ~1/2 cup pecan halves
  • balsamic vinegar
  • butter or coconut oil for squash
  • kosher salt and pepper, to taste

Preheat the oven to 4ooF.  Oil a shallow roasting pan and the inside surface of the squash; place the squash cut-side down in the pan.  Roast for 25-30 minutes at 400F, remove from oven, and flip the squash over.  Season the squash lightly with salt and pepper.  Place a dollop of butter or coconut oil in the bowl of the squash (about 1 tablespoon) with a splash of balsamic vinegar.  With a pastry brush, spread the butter/vinegar mixture over the edges and inside of the squash.  Return to oven and roast for an additional 20 minutes, or until the squash is very tender.

While the squash is cooking, remove the tough spines/stem from the kale. (Fold the leaf in half lengthwise, then use a knife to cut the thick part of the spine away from the leaf.)  Stack the leaves together, roll them slightly, and slice the leaves crosswise into slender strips.

Heat 1 to 2 tablespoons of oil in a saute pan over medium high heat.  Add the shallot and cook briefly (about 1 minute).  Add the kale and pecans, and stir/toss in the pan with the shallots over the heat until the kale is wilted and tender.  Splash with a little balsamic vinegar, and season with salt and pepper to taste.  If the taste is a little too acidic or bitter, sprinkle with a little raw sugar.  Stir well to mix, and set aside until the squash is done.

When squash is tender, fill the squash cavity with the kale mixture.  Serve hot and enjoy!

gjonesMusic fans around the world- and here at SCHC- felt the loss with the passing of the great George Jones. Called the greatest country singer of all time, you won’t get any argument from me on that score. This retrospective, 50 Years of Hits shares some great moments in Jones’ career, from the early rockabilly sides such as “White Lightning” to the classics of the the ’60s and beyond. Goodbye, George.

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Posted in Entrees, Side dishes, Uncategorized, Vegetarian

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Pan-Seared, Blackened Flounder

Posted on March 20, 2013 by | 2 Comments

Blackened flounder

The secrets to a really tasty piece of blackened fish are 1) a really tasty Creole seasoning, and 2) not overcooking the fish.  I use a slightly modified version of  Emeril’s recipe for Creole Seasoning – because he should know, right?  The seasoning is easy to make fresh with your own spices, and it’s really good on chicken, steaks, pork, or fish.  I have used it with tuna and flounder – both were incredible!  I think most mild fish will work – red snapper, catfish, grouper, cod also come to mind.

In a restaurant setting, blackened fish is cooked in a red-hot skillet, with plenty of accompanying smoke.  Cooking in your home, you might want to avoid this.  Chef Paul Prudhomme recommends “bronzing”, rather than blackening the fish at home.  This still means using a very hot skillet, but not so hot that it produces smoke.  He recommends cooking at 350F.  Although I did not take the temperature of my pan, it’s helpful to realize this is the temperature generally used for deep frying – - still pretty darn hot!

Our blackened flounder, shown here, was served with oven-roasted potatoes and avocado.  The cool and creamy avocado, with a squeeze of lime, really helped cut the heat from the spicy fish.  This is a delicious and simple meal that we will do again!

Note: I’ve provided links to the products that I used from The Spice House.  I like The Spice House because their herbs and spices are really fresh and high quality, plus they have a decent selection of organic products.  I also like that you can buy refills that come in bags, and that saves money.  I do not have any business relationship with The Spice House.

Creole Seasoning (Makes about 2/3 cup – Store in glass jar with lid):

Combine all ingredients for the seasoning, thoroughly.  (You will not need all of it for this recipe; store extra in a sealed jar.)

Rinse the fish fillets and pat dry with towels.  If necessary, cut the fish in portions that will fit in your skillet.  Coat the fish on both sides with seasoning mix, pressing it onto the fish to get a good layer of seasoning.

Heat a large skillet over high heat and add a thin layer of oil to the pan (suitable for high-heat cooking).  When very hot, and without crowding the pan, place seasoned fish in the skillet and cook without moving the fish for 3-4 minutes, until nicely “bronzed”.  Flip the fish over and cook for another 3-4 minutes, until the fish is done (opaque in center).  Repeat for the rest of the fillets – adding oil as necessary and keeping the skillet very hot.

Serve it hot, with a squeeze of lime juice!  Enjoy!

moonYou’ll need something to calm you down after the Blackened Flounder…so let’s try some ballads from two of the giants of jazz! First up, the incomparable Bill Evans with Moon Beams. Evans was one of the greats, performing with everyone from Miles on Kind of Blue to Tony Bennett. His piano is moody, introspective and always interesting here, on such numbers as “If You Could See Me Now” and “I Fall in Love Too Easily”. A classic record.

Nobody is more classic than John Coltrane, and on Ballads he slows the tempo balladsdown, without losing any depth of passion. His interplay with McCoy Tyner’s piano on cuts such as “All or Nothing At All” or my favorite, “Nancy (With The Laughing Face”) is almost telepathic. Sublime stuff!

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Spring Rolls with “No-Peanut” Sauce

Posted on February 28, 2013 by | 5 Comments

Spring Rolls with Almond Butter Sauce 1 (1)

Are there foods that you suddenly have an powerful desire for?  I’m sure this happens to us all, whether it is for chocolate fudge or Chex Mix (ahem).  I wonder what drives those cravings.  Is it simply the power of suggestion, or is there some physical or psychological need that is begging to be filled?

I started craving fresh spring rolls – with enough intensity to send me to the crowded Dekalb International Farmers Market for rice paper wrappers and Thai basil.  It started with a suggestion – photos found on Pinterest.  I have avoided browsing that time-pit up to now, but two friends kept posting recipes there and made me look.  (Thanks LGO and TFM!) Once I got there, it was non-stop pinning of things I wanted to make – including these spring rolls from Chaos in the Kitchen.  There were other inviting recipes, but the idea of spring rolls would not let me go.  After being on vacation and eating indulgently, perhaps my body was telling me some crispy, raw vegetables would be a nice change.  Or maybe my soul needed the promise of freshness and spring after returning to dreary, damp, cold weather.

Whatever the reason, these colorful spring rolls brightened my day and made my taste buds simply ecstatic.  I was intimidated with the prospect of working with the fragile rice paper, but this photo tutorial from White on Rice Couple made it really easy.  You don’t really need a recipe – just gather ingredients that you like and roll them up!  If you’re looking for inspiration, here’s a start! I’m looking forward to also trying cucumber, jicama, avocado, and cabbage in the rolls.

Ingredients (for 8 rolls):

  • 8 rice paper wrappers (spring roll skins)
  • Lettuce leaves (Boston or butter lettuce, hard spines removed)
  • Several sprigs of Thai basil (about 24 leaves).  Other varieties of basil will also work.
  • Small bunch of cilantro, large stems removed
  • 1 red bell pepper, cut into thin strips
  • 2 carrots, julienned (I use this wonderful kitchen tool)
  • Small, cooked pink shrimp (4 or 5 per roll)

“No Peanut” Sauce ingredients:

Okay, before you get started make sure you look at these wonderfully photographed instructions.  Right here!

Prepare sauce by combining all sauce ingredients in a small bowl; stir well to combine.  Adjust to taste (more hot sauce, etc.).  Adjust consistency of the sauce by adding water, a tablespoon at a time.  Set aside.  Sauce can be stored in the refrigerator, but you may want to warm it up to room temperature for serving. (A few seconds in the microwave will help.)

Have all the spring roll filling ingredients washed and prepped before starting.

Add hot water (bath-like temperature) to a large bowl.  Take one rice paper wrapper and dip it completely in the hot water for 10 seconds (or less).  The paper should be wet, but still stiff.  Place the paper flat on a non-porous surface.

Starting layering the other ingredients on the lower third of the rice paper.  I started with the shrimp because they look nice through the paper, once rolled.  Add lettuce leaves, 2 or 3 basil leaves, carrots, bell pepper, a couple sprigs of cilantro, etc.  Try not to overfill the wrapper because it will be difficult to roll.  (After a little practice, you’ll be able to figure out the right amount of filling.  You can eat your “mistakes” right away.)

Carefully pull up the rice paper from the bottom (nearest you) and pull it over the filling.  Use your fingers to tuck the filling in toward you, to make the roll tighter.  Start rolling away from you.  After one rotation, fold in the rice paper on the left and right sides to enclose the filling.  Continue to roll until the rice paper meets at the top – it will seal itself.  Set the roll aside, and cover lightly with cellophane and a damp towel.

Continue making the rest of the rolls and set them aside with the others.  The wrappers will stick to each other and tear if they touch each other at first, so space them out or place cellophane between them.

They are best served immediately or within a couple of hours, while fresh.  The rice paper will start getting stiff and dry pretty quickly, especially in the refrigerator.  If you want to have them for a later time (within 24 hours or so), wrap each roll individually in cellophane and place in a resealable plastic bag with a dampened paper towel.  I kept a few rolls overnight this way, and while not as delicate as fresh, the rice paper was still relatively soft.

Enjoy!Spring Rolls with Almond Butter Sauce 2 (1)

sonvoltJay Farrar has been one of the leading figures in the roots music scene since he days heading up Uncle Tupelo and Son Volt. To my ears, he’s rarely sounded as good and as open as on the new Son Volt release Honky Tonk. Created as an homage to the great Bakersfield country sound of the ’60s, this record is a winner, full of fiddles and pedal steel guitar. Glorious!

fastmoveFarrar and Death Cab for Cutie’s Ben Gibbard teamed up to do the soundtrack to a documentary to one of my favorite books, Jack Kerouac’s Big Sur entitled One Fast Move Or I’m Gone: Music From Kerouac’s Big Sur. Low-key and intriguing, it captures the book and it’s time well. Recommended.

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Posted in Appetizers, Entrees, Sauces, Marinades, and Rubs, Seafood

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Chicken Tamale Casserole (with Roasted Tomatillo, Cilantro and Green Chile Sauce)

Posted on February 21, 2013 by | 4 Comments

Chicken Tamale Casserole with Roasted Tomatillos

When we are in Santa Fe, I like to attempt at least one Southwestern-inspired dish, and with that, hopefully add an ingredient that is new to me.  This recipe for Chicken Tamales sounded interesting and included tomatillos – a tart little tomato-like fruit that I have not cooked with before.  However, I didn’t want to expend the energy to actually try making tamales, so I decided on making a casserole with a cornmeal topping, using this recipe as a base to get started.

Even though this is not as complex as making tamales, there are quite a few parts to this recipe that can be time consuming.  The good news is it can be separated into sections, and prepared ahead of time.

As always, I recommend seeking out non-GMO, organic corn.  I found frozen sweet white corn at Whole Foods (WF 365 Everyday Brand, organic and certified non-GMO).  Bob’s Red Mill carries organic corn meal and flours.

[Here's a small disclaimer - I've made a few, untested changes in the recipe from what I prepared.  First, I was cooking at a high altitude (around 6000 feet), so I had to modify ingredients and cooking times to compensate.  The instructions and ingredients I listed here are my approximations of what would work for cooking at a lower altitude.  Next, after eating the casserole, we decided it needed a little more of this and less of that, so I also made those adjustments.  Please send me feedback on how it works for you!]

Ingredients  (serves 6-8):

  • 3 boneless, skinless chicken breasts
  • 1/2 onion, roughly chopped
  • 1 clove garlic, mashed
  • 1 bay leaf
  • 1/2 teaspoon dried, Mexican oregano
  • 8 tomatillos, husked, rinsed, and halved
  • 1 onion, roughly chopped
  • 4 cloves garlic, peeled
  • Extra-virgin olive oil (EVOO)
  • 1 small can fire-roasted Hatch Green Chiles, drained (3 chiles)
  • 1 teaspoon ground cumin
  • ~ 1 cup cilantro (leaves and small stems)
  • Juice of 1/2 lime
  • 1 cup sweet white corn kernels (organic)
  • 4 ounce log of soft goat cheese
  • 4 ounces cotija (whole milk), grated (or Monterey Jack cheese can be substituted)
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup organic corn meal or flour
  • 1 1/2 teaspoon baking powder
  • 1 egg, beaten
  • 2 tablespoons cold butter, cut into small pieces
  • 1/2 teaspoon salt
  • 1/2 cup chicken broth (reserved from cooking chicken)

Cooking the chicken:  Place the chicken in a saucepan with the onion, garlic, bay leaf, and oregano.  Add enough water to cover the chicken well, and bring to a boil.  Simmer, partially covered, for about 35 minutes.  Remove from heat and allow the chicken to cool in the broth.  When cool enough to handle, transfer the chicken to a bowl, and shred to bite-sized pieces using your fingers.  Strain the broth into another container and reserve for making the corn meal crust.  Refrigerate chicken and broth until ready to assemble the casserole.

tomatillos

Preparing the tomatillo, cilantro, and green chile sauce:  Preheat the oven to 400F.  Place the tomatillos, onion, and garlic in a baking dish large enough to hold everything in one layer.  (Note: you can use the same baking dish, unwashed, to assemble the casserole later.  Less cleaning!)  Toss with enough EVOO to coat the dish and the ingredients.  Roast at 400F for 25-30 minutes, stirring occasionally, until everything is soft and starting to caramelize around the edges.

Remove from the oven and allow to cool somewhat.  Transfer to a blender or food processor.  Add the green chiles, cumin, lime juice, and cilantro.  Process until well-blended.

Transfer the mixture to a saucepan.  Add the shredded chicken, corn and cheeses.  Heat over medium heat, stirring, until the cheese has melted.  Remove from heat and season to taste with salt and pepper.  (The cotija is pretty salty, so you may not need much, if any, salt.)  Spread the mixture evenly in an oiled casserole dish (such as the one you just used to roast the tomatillos).

chicken tamale casserole

Preparing the corn meal crust:  In a medium-sized bowl, combine the corn flour, baking powder, and salt.  Add the cold butter pieces, and using your fingers, cut the butter into the flour until there aren’t any large pieces of butter left.  (You do this by rolling the butter and flour between your fingers, squeezing to break up the butter pieces until the mixture resembles coarse meal.  Alternatively you can melt the butter and stir it in, but cutting cold butter into the flour makes a better crust.)

Add the beaten egg and broth to the mixture, and stir until everything is just moistened (do not overmix).  Spread the corn meal crust mixture evenly over the chicken mixture in the pan, taking care not to disturb the chicken layer too much.

Bake at 400F for about 45 minutes, until the topping is browned and crispy.  Allow to cool for 5 minutes, and dig in!  Serve with avocado, limes, and/or a dollop of sour cream on the side, if desired.

birdAnother good find in Santa Fe, this time at a Goodwill store…Andrew Bird! I’ve been a fan of his from way back. A dazzling instrumentalist, a quirky, beguiling songwriter, he makes a world all his own. Found Noble Beast, and it was a hit here at the Rockin’ Frog. Some folks call it “chamber pop” and that will do as well as anything. Bird’s violin starts the mood, and his sophisticated and witty looks at love and life are spellbinding.

His latest release, the 2012 Break It Yourself continues his masterful way of making music his own. Try Andrew Bird…you won’t be sorry!bird2

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Bacon-Wrapped Turkey Breast

Posted on February 10, 2013 by | 5 Comments

bacon wrapped turkey

Outside of winter holidays, we rarely have turkey.  For some reason, I never think about turkey – and for the two of us, even a small whole turkey is too much.  A 2-3 pound turkey breast, however, is just right for a meal or two, plus a couple of sandwiches.  I ordered this boneless, skinless turkey breast from Tendergrass Farms, with pastures located in southwest Virginia.  I’m really impressed with their support of local, grass-fed, family farms and their mission: “By implementing rigorous grass fed standards we are able to offer naturally raised meats of distinction that are truly unparalleled in terms of animal husbandry and welfare, culinary refinement and flavor, as well as purity and wholesomeness.”

Of course turkey breast is extremely lean, so I had some concerns that it might dry out while roasting.  I did two things to help prevent this from happening.  First I brined the turkey for a couple of hours, to add moisture and enhance the flavor of the meat.  Next, I decided to blanket the breast with woven bacon strips while it roasted.  Whether it was the superior nature of pastured turkey, the brine, or the bacon…it turned out juicy and very tasty!

[The next day, we sliced up some leftover turkey and bacon for sandwiches, using this grain-free bread.  Slice the bread and toast it for the best taste and texture.]

Ingredients:

  • 2-3 pound boneless, skinless turkey breast
  • 8-9 slices bacon
  • freshly ground black pepper or pepper blend
  • fresh sage (optional)

For brine:

  • 1/4 cup kosher salt
  • 1/4 cup organic cane sugar, coconut palm sugar, or honey
  • 5 cups of water

Mix the brine ingredients in a resealable plastic bag.  Shake vigorously until the salt and sugar have completely dissolved.  Place the turkey in the bag, squeeze out the air, and seal.  Allow to brine, refrigerated, for at least 1 hour and up to 4 hours.  Take out of the refrigerator about 30 minutes before cooking to return to room temperature.

bacon wrapped turkey

Turkey breast in blanket of bacon – before roasting.

Place 4 strips of bacon on a flat surface (such as a cutting board), parallel to each other.  Starting at one end, place one strip of bacon perpendicular to the others, and weave it through the 4 strips (i.e. over, under, over, under).  With the next strip of bacon, weave it in using the opposite pattern from the first (i.e. under, over, under, over).  (You probably already knew how to weave, didn’t you?) Continue until you have a bacon blanket large enough to cover the top surface of the turkey breast.  Try to keep the bacon pieces close together.

Season the brined turkey breast with pepper. Place the turkey breast on the bacon, flip it over so the bacon is on top, and tuck the loose strands of bacon underneath.  Stick a few leaves of fresh sage underneath the bacon in spots, if desired.

bacon wrapped turkey 2

Turkey breast in blanket of bacon – after roasting.

Preheat the oven to 375F.  Place the turkey on a rack in a shallow roasting pan.  Roast until the internal temperature at the center of the breast reaches 165F.  (Roast time for this turkey was approximately 2 hours, but may vary with different ovens and/or weight of turkey,)  Remove from oven and allow to rest for 10 minutes before slicing.

bacon wrapped turkey 3

candiGood stuff and not just for Thanksgiving anymore…how can you go wrong wrapping something in bacon? Yum! Yummy music as well. First up is Candi Staton with His Hands. Staton, know as the “Queen of Southern Soul” for her days at Fame Studios, returns with this great collection of songs including “You Don’t Have Far to Go” and “His Hands” from Will Oldham. This is old-school smouldering soul that gives the great voice of Staton room to move.

Taj Mahal has been a pivotal figure in roots music since his days with Ry Cooder in Rising Sons in the late ’60s. He broadens his reach on Kulanjan with Toumani Diabate. Mahal’s metal National guitar finds a common ground with Diabate’s tajkora, and the result, produced by Joe Boyd is mesmerizing. From Muddy Water’s “Catfish Blues” to songs of Africa, this is a spellbinding meeting of musical cultures.

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Zucchini Noodles with Beurre Blanc Sauce

Posted on February 2, 2013 by | Leave a comment

Zucchini beurre blanc

Who’s a fool for sauce?  I don’t know about you, but if there’s a sauce or condiment I can drench my food with, I will do it.  My husband, not so much.  Not too long ago, I made some salmon patties and asparagus – and on a whim, whipped up a quick lemon-butter sauce to drizzle over everything.  Much to my surprise, James really liked the sauce.  While he usually puts a spoonful of the stuff off to the side on his plate (mostly to placate me), he actually added more sauce to his plate – on his food!  I knew sauce would win him over one day.

While there are some crab cakes on that plate in the photo, this post is all about the zucchini and beurre blanc sauce.  Despite the elegant French name (translated as “white butter”), this is a very basic and easy sauce to make.  I have written about the zucchini previously, in this post.  I use a Kuhn Rikon Julienne Peeler to quickly turn whole zucchini into ribbons – it couldn’t be more simple.  If you don’t have a julienne peeler, you can make thicker ribbons with a regular vegetable peeler, or you can cut it into matchsticks with a knife.

I added a little cream to the beurre blanc, because I like cream and it helps to stabilize the sauce, but it can be made without it.

Ingredients (2 servings):

  • 2 or 3 zucchini (depending on size)
  • 1 small shallot, minced (2-3 tablespoons)
  • 1/2 cup white wine
  • Juice of 1 lemon
  • 1/2 teaspoon salt
  • dash of Worcestershire sauce
  • 1/4 cup heavy cream
  • 3-4 tablespoons butter (from pastured cows)

Julienne the zucchini.  Set up a steaming basket over simmering water, and steam the zucchini for about 5 minutes or until just tender.  Drain in a colander and press out as much moisture as possible with paper towels.  Set aside.

In a saute pan over medium to medium-high heat, bring the wine, lemon juice, shallots, Worcestershire sauce, and salt to a low boil.  Boil until the liquid is reduced to almost a syrup, in a thin layer in the pan (approximately 1/4 cup).  Stir in the cream, bring it to a simmer, then remove from heat.  Quickly whisk in the butter, 1 tablespoon at a time, until the sauce is emulsified and silky.  (Keeping the sauce over heat after adding butter may cause it to separate.)

At this point, the sauce can be strained, but it is not necessary for this particular recipe since we are mixing it with the zucchini noodles.

Toss in the zucchini noodles and stir until the noodles are well-coated in sauce.  Serve hot – and enjoy!  The buttery-lemon flavor complements seafood and chicken, as well as many vegetables.

You mean there’s other sauce than BBQ? In this case, yes! Great stuff indeed, as is our musical menu. Get Up!  featuring Ben Harper and Charlie Musselwhite. This is a brand new release, and all ready it’s be dubbed a years best. How could you go wrong, with the songs and wicked slide guitar of Harper with the growling harmonica of Musselwhite adding a saucy (HA!) touch? From Delta getblues to Zepequese stomps, this is a high mark of both men’s careers.

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Posted in Sauces, Marinades, and Rubs, Side dishes

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“Great Balls of Fire” Bourbon Mustard Sauce

Posted on January 15, 2013 by | 8 Comments

Hat tip to Pork n Whiskey blog!

Bourbon inferno

Bourbon, mustard, and pork…great combination!  Oh look, the recipe says to flambé the bourbon.  “I can do that”, I think to myself.  “This will make a great photo for the blog”, I tell James.  I set my phone on the butcher block, in camera mode.  I want to be ready in case the flames are short-lived.  I brown some pork tenderloin medallions in coconut oil.  I sauté the shallots, then pour in the bourbon and deglaze the pan.  The pan is carefully pulled back and tilted toward the flame.  Whoosh!  I grab the camera to take a couple of shots….I feel the heat.  My eyes follow the flames up, up….becoming aware that the flames are high above the stove top, licking at the ventilator hood.  The hood that is on, drawing in the heat.  The hood that vents through our attic to the outdoors.  The hood that I have neglected to clean for a while, with filters that are coated in grease.  It takes a moment to register in my brain – GREAT BALLS OF FIRE (and holy — expletives deleted) – I’m about to set the house on fire!  I grab the flaming pan and stand in the middle of the kitchen holding it away from the hood.  James comes in to check on the commotion – he has a slightly panicked look.  “It’s okay”, I say.  “I got a great shot of the flambé.”

Bourbon-mustard porkOkay, so I learned a couple of things about cooking with fire.  1) It’s probably a good idea to remove the pan from the heat source after setting it on fire.  2) BEFORE you set it on fire, make sure that you have a pan lid in a convenient place, in case it gets out of hand.  A camera does not help with flame control – although the phone would be handy in case a call to 9-1-1 is necessary.

I didn’t get such a great photo of the finished product – I’m sure you’ll understand that the excitement got to me.  Regardless, this sauce is rich with grainy Dijon mustard, butter, and subtle bourbon flavors, and VERY tasty with pork.  I served the pork with a side of roasted cauliflower, which also paired really nicely with the sauce.  Yum!

Ingredients for Bourbon Mustard Sauce:

  • 1 tablespoon coconut oil or EVOO (or drippings from meat)
  • 1 shallot (about 1/4 cup, chopped)
  • 1 cup bourbon
  • 1/4 cup apple cider vinegar
  • 2 tablespoons whole grain mustard
  • 2 tablespoons butter (from grass-fed cows)
  • kosher salt, freshly ground pepper (to taste)
  • Optional:  a touch of heavy cream

Heat a tablespoon of oil in a sauté pan over medium-high heat.  (If you have browned some pork chops or  tenderloin, set the pork aside and use the same pan with about 1 tablespoon of the pan drippings.)  Add the shallot and cook, stirring, for a few minutes until translucent and tender (do not brown).  Add the bourbon carefully to the pan and stir, scraping up the fond from the bottom of the pan.

Make sure you have the lid to the pan close by.  Now, very carefully, STAND BACK and pull the pan back across the flame and slightly tilt, so that the alcohol fumes ignite.  (If you have an electric burner, then use a stick lighter.)  Allow the flames to burn off the alcohol and die down.  Use the lid to dampen the flame if it is out-of-hand.

When the flames are gone, put the pan back over medium heat and add the cider vinegar.  Bring to a low boil and allow to reduce slightly.  Whisk in the mustard and butter.  [Optional: Whisk in some heavy cream, if a creamier sauce is desired.]  Season to taste.  Remove from heat.  Return the meat to the pan and turn to coat.  (Reheat over low heat if necessary – do not boil after adding the butter or the sauce might separate.)  Serve hot and enjoy!

jllSomebody say “Great Balls of Fire”?! Well then you’re talking about The Killer, Jerry Lee Lewis! A true rock and roll creator, crazy as a bedbug, but he’s got more talent in his little finger that most that came after him. One of the highlights of our trip to Memphis was a tour of Sun Studios. To be in that room where Jerry, Elvis, Johnny Cash and U2 all created their art was magical! Here’s a collection of the Killer’s great Sun sides, 25 All Time Greatest Sun Recordings. “Fire”, “Whole Lotta Shaking”, “Breathless” and more. Whew!

lastmanAnd he’s still at it, as this 2006 release shows. Last Man Standing – The Duets pairs Lewis with legendary fans such as Jimmy Page, Keith Richards, and B.B. King. Get ‘em, Killer!

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Ground Pork with Spicy Thai Noodles

Posted on January 11, 2013 by | 16 Comments

Ground pork Thai noodles 2

I love noodles, and I love peanut sauce.  However trying to stick with a quasi-Paleo diet means eating no gluten and avoiding legumes, which knocks out a lot of noodle possibilities and also peanuts (which are legumes, not nuts).  I’m not going to discuss why these common foods could be bad for you – there are ample articles on the subject out there if you are curious.  (Such as this and this.)

Thankfully there are good – and even superior – options.  Almond butter is one.  There are several kinds of almond butter at my local grocery, but some of them are not easy to work with.  You’ve seen the jars with the “butter” on the bottom and a huge layer of separated oil on top.  It is hard work trying to stir that stuff back together!  My favorite brand is Barney Butter, which is not only nicely blended (no-stir) and full of wholesome ingredients, it is certified gluten-free, peanut-free, and non-GMO.  On top of that, it is creamy and delicious!

We really loved this dish with ground pork and a spicy, nutty sauce mixed with rice noodles.  As with most stir-frys, it is important to get all your ingredients lined up and ready to go before you heat up that wok.  (This is called mise en place, for the gourmet-types out there.)

Ingredients:

  • 1 pound ground pork (from pastured hogs)
  • 1/2 large onion, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 3-4  garlic cloves, minced
  • 1 tablespoon coconut oil
  • 1/3 cup almond butter (I love Barney Butter)
  • 1 1/2 tablespoons tamari/soy sauce (gluten-free) or coconut aminos
  • 1-2 tablespoons Sriracha sauce (to taste)
  • 2 teaspoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons fish sauce
  • 1 teaspoon lime juice
  • 8 ounces gluten-free rice noodles (type used for Pad Thai)
  • 1/3 cup retained pasta water
  • Optional serving suggestions:  Cilantro, green onions, chopped roasted almonds, lime wedges

Soak rice noodles in hot water for 8-10 minutes, or as directed by package for stir-fry preparation.  Reserve 1/3 cup of the water used to cook the noodles. Drain noodles and set aside.

In a medium-sized bowl, combine almond butter with tamari, Sriracha, sesame oil, honey, ginger, fish sauce, and lime juice.  Whisk until smooth and set aside.  (Try not to eat it with a spoon.)

In a large wok or saute pan, heat the coconut oil over medium-high heat.  Add the onions and peppers, and stir-fry for a few minutes until crisp-tender.  Place the vegetables in a bowl and set aside.  Add the ground pork and garlic to the wok.  Cook until pork is browned throughout.  Drain excess fat from wok.

Return vegetables to the wok and toss with the ground pork.  Add the drained rice noodles and stir fry for about 2 minutes until noodles are softened (al dente), but not mushy.  Add the almond butter sauce and toss together so that the sauce is well distributed.  If needed, add some (or all) of the reserved pasta water to dilute the sauce and bring the mixture to the desired consistency.

Serve garnished with cilantro, chopped green onions, or chopped nuts.  Pass lime wedges.  It is good warm or at room temperature.  (Also good leftover – these photos were taken the next day.)  Enjoy!

Ground pork Thai noodles

djDavid Johansen has worn many hats since he burst into the music scene with the New York Dolls in the ’70s- punk rocker, lounge singer as Buster Poindexter, and now bluesman. On Harry Smiths, Johansen and his band lower the volume and increase the menace performing old time and string music classics with a bluesy touch. Highly recommended!

nightOnce he split with the Dolls David enjoyed a solo career, and his second release, Here Comes the Night is a tight, high energy romp. On the title track or “Bohemian Love Pad” he shows he hasn’t lost that punky touch.

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