- 3 lbs ground beef
- 2 TBSP garlic salt
- 1 onion, diced small or grated
- 2-3 stalks celery, diced very small
- 2 eggs
- 3 TBSP chopped cilantro
- 2-3 TBSP olive oil
- Heat oil in large skillet over medium-high heat. In a large bowl, combine all remaining ingredients and mix with hands until well incorporated.
- Form into golf ball-sized meatballs (or a tad larger).
- Place into heated pan and cover for about 6 minutes.
- Remove lid, flip meatballs over with tongs, and cook, uncovered, for another 4-5 minutes.
- Remove and set aside and repeat with remaining meatballs. I kept mine covered with foil on the “warm” setting in the oven while I cooked the rest.
2. Cinnamon Steak Skewers
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Extra Virgin Olive Oil
- 1 tsp Curry Powder
- 1/2 tsp Ground Ginger
- 24 oz Steak, four 6 oz steaks
- 1 Lemon, juice
- 1 tsp Salt and Pepper, to taste
- Soak wooden steak skewers in water for an hour prior to grilling.
- Cut steaks into cubes and place in container to marinate.
- In a small mixing bowl, whisk together marinade ingredients.
- Pour marinade over steak, and marinate in the refrigerator at least 1 hour, up to 24 hours.
- Preheat grill to high heat.
- Skewer steak onto wooden skewers.
- Grill skewers 12–16 minutes, turning every 3–4 minutes.
- Plate steak skewers over your choice of salad and serve.
This cinnamon rub is fantastic on any cut of steak, and would also be wonderful on bison, as well as chicken.
3. Oven Roasted Brisket
- 5 lb. grass fed beef brisket
- ½ tsp. coarse black pepper
- ¼ tsp. salt
- ¼ tsp. minced dehydrated garlic
- ½ tsp. onion powder
- ¼ tsp. dill seed
- ¼ tsp. dehydrated red bell pepper (optional)
- Preheat oven to 350º. Mix all the spices together and sprinkle over all surfaces of the meat.
- Place meat in large roasting pan and pop into oven, uncovered for 1 hour.
- Lower heat to 325º and remove pan from oven. Pour ½ ” water in the bottom of the pan around the meat.
- Tightly cover with a piece of large aluminum foil and pop back into oven and cook for about 4 more hours.
- Check once and replenish water if below 1/4″ deep. Uncover for the final hour of cooking to get a nice brown crusty surface on the meat.
- Meat is well done (how I prefer oven-roasted cuts like this) when it reaches an internal temperature of 140º on your meat thermometer.
4. SOUS VIDE TURKISH SLIDER BURGERS
- 1 lb grass fed ground beef
- ½ medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of coconut oil
- 2 teaspoons Penzeys Turkish seasoning (penzeys.com)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons of lard
- Heat up the coconut oil in a small cast iron skillet over medium heat. Once the pan is hot, sauté the diced onion in melted coconut oil with some salt and pepper. When the onions are soft and translucent, add the minced garlic and stir everything around until the garlic is fragrant (~30 seconds). Transfer the cooked onions to a small bowl to cool to room temperature.
- In a large bowl, combine the beef, cooled onion mixture, Turkish seasoning, several cranks of freshly ground black pepper, and a generous pinch of salt. Use your hands to mix everything (but try not to overwork the meat).
- Form the meat and onion mixture into 8 sliders and place them on a plastic-wrap lined platter. Cover the patties with another sheet of plastic wrap and put them in the freezer for 2 hours. (Don’t forget to line the platter with plastic wrap – it’s MUCH easier to remove the patties if they aren’t frozen to the plate.)
- Once the patties are frozen solid, vacuum seal them in food-safe plastic. You should be able to fit two patties per package. You can store them in the fridge or cook right away.
- To cook, fill and preheat your sous vide cooker (e.g., SousVide Supreme) to 130 F and dump in the sliders for anywhere between 30 minutes and 12 hours. When you are ready to eat, take the burgers out of the water oven and dry them with paper towels.
- Heat up the lard in a large cast iron skillet over high heat. When the pan is hot, fry the burgers for about 45 seconds on each side. Serve immediately.
5. Homestyle Meatloaf
- 1 can (6 ounces) tomato paste
- 2 tbsp vinegar
- ½ tsp dry mustard
- ⅓ cup water
- ¼ tsp cinnamon
- ½ tsp salt
- 1 pinch ground clove
- 1 pinch ground allspice
- ⅛ tsp cayenne pepper
- 2 lbs ground beef
- 1 lb ground pork
- 1 egg beaten
- ½ of batch of ketchup
- ½ onion, very finely diced in a food processor (don’t puree it but you don’t want to be eating chunks of onion in your meatloaf so dice it finely)
- 3 cloves of garlic, peeled and crushed
- 1tsp thyme
- 3 tbsp of finely chopped parsley
- 2 tsp coconut aminos
- 1 tsp blk pepper
- 2 tsp salt
- 8 oz mushrooms, pulsed to fine ground in food processor (should have an almost ground beef-like texture)
- ¼ cup almond flour
- 1 tbsp coconut flour
- Mix all ingredients well
- Preheat oven to 350.
- Mix all ingredients in bowl until combined. Do not overwork meat or you’ll toughen it.
- Shape into long loaf in glass dish. Make 2 smaller loaves if easier.
- Top loaf with other half of ketchup.
- Bake for 1.5 hours.
- Let cool 5-10 minutes before cutting and serving.
6. The Meat Lover’s Ratatouille
- 425g beef from top round, cut into bite size chunks
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- ¼ tsp Himalayan or fine sea salt
- ¾ tsp freshly cracked black pepper
- 1 tbsp ground mustard seeds (or dry mustard)
- 2 tbsp dried fine herbs
- 1 + 1 cup water
- 2 tbsp white wine vinegar
- 1 large ripe tomato
- 2 zucchinis, cut into large chunks
- 2 cups cherry or grape tomatoes, cut in half
- 100g mushrooms, sliced
- 1 medium eggplant, cut into 10-12 thick slices
- 1/8 tsp Himalayan or fine sea salt
- ¾ tsp freshly cracked black pepper
- Loads of fresh basil, finely chopped
- Heat a little bit of coconut or olive oil in a large saucepan over high heat; when pan is sizzling hot, add and sear the pieces of meat until they are nice and golden on all sides.
- Add onions, garlic, salt and pepper; lower heat to medium and continue cooking until the onions are softened.
- Add ground mustard seeds (or dry mustard), dried herbs, white wine vinegar,1 cup of water and chopped tomato. Stir until well combined.
- Cover loosely, lower heat and simmer, stirring from time to time, until the liquid is almost completely evaporated; add another cup of water and repeat the process until you’re left with very tender pieces of beef and close to no liquid at the bottom of the saucepan. Turn off the heat and reserve.
- Preheat a large non-stick skillet over medium-high heat and add the aubergine slices in a single layer. Sprinkle with salt and pepper and cook until tender, flipping once, about 2 minutes per side. You might have to cook them in 2 or 3 batches, depending on the size of your skillet. Remove aubergine slices from pan and keep warm while you continue working on the rest of the vegetables.
- Put skillet back over the heat source and add zucchinis and mushrooms; cook for a one or two minutes, just to soften them up a little bit.
- Add reserved meat mixture, tomatoes and fresh basil and stir delicately until all is well combined.
- Divide the aubergine slices between 2 serving plates and arrange them in a circular fashion.
- Top with meat mixture, garnish with a few additional basil leaves and serve immediately.
7. Grilled Beef Tagliata
from fast paleo
- 2 flank steaks
- 1 cup of balsamic vinegar
- 1/2 cup rosemary needles
- about 8 garlic cloves
- 1/2 cup olive oil
- salt & pepper
- Blend all these ingredients (except the steak) together with a food processor, until well combined.
- Put your steaks in a bowl and cover with the marinade until fully covered. Let it sit for at least 3 hours, but for an optimal taste, leave it overnight in the fridge.
- For medium rare, cook the steaks in oil on each side for about 5 mins, then let rest on a plate for about another 5 mins. Next, cut the steaks in strips of about 1cm (1/2 inch)
- Serve on top of salad rocket (rucola) with a light lemon-oil dressing. Add some tomatoes & steamed veggies on the side.
8. Hamburger Pie
- Pie Crust : 1 1/2 cups Almond Flour, 1/4 Cup Flax Meal, 1 Tbsp Parmesan Cheese, 2 Tbsp Melted Grass Fed Butter or Coconut Oil, 1 Beaten Egg, 1/8 Tsp Sea Salt.
- Hamburger Pie Filling: 1 Lb Ground Beef, 1 Can 8 oz Organic Tomato Sauce, 1 beaten Egg, 1/4 Cup Flax Meal, 1 Tbsp Parmesan Cheese, 1 Tbsp Dried Italian Herbs, 1 Tsp Garlic Powder, 1/4 Tsp Sea Salt, 1 Tsp Onion Powder *optional.
- Hamburger Pie Topping : 2 Beaten Eggs, 1 Tbsp Milk of Choice ( organic half and half, unsweetened almond milk, organic heavy cream), 1/2 Tsp Ground Mustard Powder (don’t omit, key ingredient), 1/2 Cup Grated Cheese of Choice * optional
- Preheat oven to 375 F.
- Mix the crust ingredients together until dough forms.
- Press dough into greased pie pan.
- Set aside, and do not bake yet.
- Brown ground beef in a pan, then drain grease from meat.
- In large bowl, mix the ground beef in with the rest of the hamburger pie filling ingredients.
- Spoon hamburger filling mixture into pie crust, and spread around.
- Whisk all the pie topping ingredients, except the cheese.
- Pour pie topping egg mixture over the top of the hamburger mixture.
- Sprinkle cheese over the top of the pie.
- Bake at 375 F for around 25 to 30 minutes, or until topping is set and firm in center.
9. Zuchinni Moussaka with Bechamel
from Christina Lianos
- 2 large sweet potatoes, ½ inch sliced on a diagonal
- 3 zuchinni, ½ inch slices lengthwise
- 2 lbs ground beef or lamb
- 1 large onion, diced finely; 4 cloves of garlic, minced
- 1 tin tomato paste; 1 ½ cups of water or beef broth
- 1 scant tsp cloves;1 scant tsp cinnamon
- Sea Salt; Fresh ground pepper; Oregano
- Extra virgin olive
- Bechamel Sauce (recipe below)
Preheat oven 400F
1. Arrange sliced potatoes and zuchinni in 2 baking pans/trays
2. Brush both sides with olive oil & season with salt, pepper & oregano
3. Roast the potatoes for 20 minutes; the zuchinni for 10-15 minutes
4. Remove from oven and set aside; reduce heat to 375F
5. In a pot, heat the olive oil on a medium heat.
6. Add the onions and garlic and sauté 20 minutes
7. Add the ground beef or lamb and brown
8. Drain some of the fat
9. Add the tomato and 1 cup of the water/broth and mix well
10. Season with salt & pepper to taste and add another pinch of oregano, the cloves and cinnamon
11. Reduce heat & simmer 15 minutes, adding water if needed
12. Meanwhile, single layer the potato in a lightly greased (with oil) pan or bakeware of choice
13. Continue with a layer of the zuchinni
14. Top with the ground meat mixture and spread evenly
15. Top with the béchamel sauce and bake for one hour
16. Allow to cool 15 minutes
17. Cut and serve
For the Bechamel:
6 tbsp butter
5-6 tbsp arrowroot
2 cups whole milk/cream warmed or at room temperature (I actually used heavy cream)
1 cup pecorino romano
1 egg, whisked and at room temperature
½ teaspoon ground nutmeg
Sea salt to taste
1. In a saucepan, melt the butter over medium heat
2. Whisk in the arrowroot until well combined
3. Slowly whisk in the cream and reduce heat to medium low
4. Continue whisking over a medium-low heat
5. When the sauce has thickened, remove from heat and add the seasonings
6. Add the cheese and blend well
7. Add a few tablespoons of the warm sauce to the egg and blend well quickly to prevent the egg from coagulating
8. Pour back into the béchamel and whisk until well blended
10. Baked Pizza Meatballs
- 1 pound lean beef (longhorn, bison, etc)
- 1 oz nitrate-free pepperoni
- 1 egg
- 1 small yellow onion, diced
- 1 clove garlic, minced
- 3 T chopped italian parsley
- 3 T homemade marinara sauce
- 1 T Mrs. Dash tomato basil garlic
- 1 T coconut oil
- Salt & pepper to taste
- Set the oven to 400 degrees. Saute the onion and garlic in the coconut oil, on a skillet set to medium-high heat, until onions are translucent.
- Once done, put them in a bowl with the beef, pepperoni, egg, parsley, Mrs. Dash and 2 T of the marinara sauce.
- Mix well with your hands and then form into little balls.
- Place them on a baking dish with either parchment paper or greased with grassfed butter/coconut oil and then top each meatball with a little bit of what’s left of the marinara sauce.
- Put the meatballs in the oven for 15 minutes.
- Pair with spaghetti squash, spiraled zucchini, or a big side of veggies!
11. Flank Steak and Veggies
- 1 -2 lb flank steak, cubed
- 1 orange bell pepper, diced
- 1/2 yellow onion, diced
- ~2 cups of fresh kale
- 1 – 2 cups radishes, sliced
- 3 cloves garlic, minced
- 1 tsp rubbed sage
- 1/2 – 1 tsp sea salt, divided
- 1/2 – 1 tsp ground black pepper, divided
- 1-2 tbsp coconut oil, divided
1. Season the flank steak with salt and pepper. Then, cook the flank steak in coconut oil over medium to high heat in a large skillet for about 5 minutes, or until you reach the desired doneness. (I personally prefer my flank steak cooked medium-rare since it becomes pretty tough when it’s cooked at medium or well-done).
2. In another skillet, sauté the minced garlic for a few minutes over medium heat in coconut oil. After the garlic has turned golden brown, place the onion, bell pepper and radishes in the skillet and season them with salt and pepper. Cook the veggies until they are tender.
3. Right as the veggies become tender, place the kale in the skillet and cook until the leaves have become wilted.
4. Once the flank steak is cooked and the veggies are sautéed, mix them together and place in a dish to serve. Enjoy!
1.BBQ Pork Stuffed Sweet Potatoes
Makes 8 stuffed sweet potatoes skins
- 2 – 3 lb pork roast or loin
- ½ cup chicken stock or water
- 4 large sweet potatoes
- 4 slices of bacon, cooked and crumbled
- ½ cup BBQ sauce + some more for topping
- 1 red onion, sliced
- 1- 2 T olive or coconut oil or butter
- salt and pepper, to taste
- Optional ingredients: ½ cup of your favorite cheese (we use a raw milk sharp cheddar), extra BBQ sauce, guacamole, avocado slices, cilantro or parsley
- Put your pork in a slow cooker along with the ½ cup of chicken stock or water. Cook on low for 6-8 hours or high for 4 hours.
- When the pork is done cooking, shred it with 2 forks and then add in the ½ cup of BBQ sauce. Stir until combined.
- Preheat your oven to 400.
- Bake your sweet potatoes until soft, about 40 minutes (or longer depending on their size).
- Once they are cool enough to handle, cut them in half lengthwise and scoop the insides out in a bowl. Make sure to leave a small bit of sweet potato still in the skins. Salt and pepper the sweet potato mash and stir to combine. Set the mash aside.
- Take all the potato skins and place them on a greased cookie sheet, cut side down. Brush the skins with oil or butter and sprinkle some more salt and pepper on them. Bake for 13 – 15 minutes.
- When the skins are in the oven crisping up, caramelize your sliced onions by adding them to a skillet with 1 T olive oil over medium low heat. Cook until caramelized, about 10-15 minutes. Set aside.
- Once the potato skins come out of the oven, flip them over and fill each skin with about 2 T of the sweet potato mash. You will most likely have some sweet potato mash left over. That’s ok – just put it in the fridge and use it another day (for smoothies, as a side for lunch, etc.). Then pile on the BBQ pork. Next, add ½ piece of bacon per skin. Next add your caramelized onions. Top with 1 T cheese per skin if you are using cheese.
- Pop them back in the oven for 5 minutes or until cheese melts. Once they come out of the oven, top with a dollop of extra BBQ sauce and then top with any extra toppings you wish. Enjoy!
2. Chinese Spiced Ribs
- 6 lb Pork Baby Back Ribs
- 1 Tbsp Chinese 5 Spice Blend
- 1 tsp Curry Powder
- 1/2 tsp Paprika
- 1/2 tsp Coriander
- 1 cup Sesame Ginger Glaze
- Cut slabs of baby back ribs into 6 rib portions.
- Fill two large soup pots 2/3 of the way full of water, place ribs in water, and bring to a low boil. Cover and par boil the ribs for 30 minutes.
- Drain ribs and allow to cool on a baking sheet.
- Once cool, generously season with Chinese 5 Spice, curry powder, paprika, and ground coriander.
- Cover with foil and place in the refrigerator for 1 hour.
- Soak hickory chips in water for 1 hour.
- Place hickory chips in a smoker box, and place smoker box in grill (see your grill instructions for best placement).
- Heat grill to low heat.
- Combine glaze ingredients in a small bowl, and whisk to combine.
- Grill ribs for 20 minutes.
- Baste with glaze and continue to cook over low heat for an additional 15 minutes.
3.Mushrooms and Sausage
- 8 oz – Italian sausage links, — casing removed
- 2 garlic cloves, — minced
- 16 oz – sliced mushrooms
- 1 can – (28oz.) plum tomatoes
- 1 teaspoon – sugar
- 1/4 teaspoon – salt
- 1 pound – penne or other pasta
- Brown sausage with garlic over medium-high heat.
- Increase heat to high and add mushrooms and cook until browned.
- Stir in tomatoes, sugar and salt.
- Simmer on low, uncovered 5 to 8 minutes.
4. JACK DANIELS PORK CHOPS SOUS VIDE
- 4 bone-in pork chops (I adjusted for 6)
- 1 cup ( 250 ml) flour (I used gluten free)
- 1 tablespoon (15 ml) ground cumin (the “secret ingredient”)
- 4 tablespoons (60 ml) high-smoke-point vegetable oil (divided use)
- 1 large red onion, peeled and sliced
- 1/2 cup (125 ml) prunes, pitted and cut in half
- 1/2 cup (125 ml) Jack Daniels whiskey
- salt to taste
- black pepper to taste
- 1/2 cup (120 ml) heavy cream
- Fill and preheat SousVide Supreme™ to desired serving temperature (134F/56.5 C for medium rare; 140F/60C for medium)
- Sprinkle pork chops well with salt and pepper. Combine flour and cumin on large plate and coat chops on both sides.
- Heat 2 tablespoons (30 ml) of the oil in a skillet over medium high heat.
- Brown the chops on each side, then remove from the pan and allow them to cool slightly.
- Reduce heat to medium, add the onions to the skillet, and sauté to caramelize them.
- Add the prunes and then deglaze the pan with the whiskey, scraping up any browned bits. Reduce the sauce until it thickens to desired consistency.
- Remove from heat and allow the mixture to cool; set aside for use in step 12.
- Put one or at most two chops per vacuum pouch. Divide the sauce and onions among the pouches. Evacuate as much air as possible and seal.
- Cook the chops for at least 2 hours and up to 6 hours in the water oven.
- When ready to serve, remove the pouches from the water bath, open, and remove the chops.
- Finish the dish by heating the remaining 2 tablespoons (30 ml) of high smoke point oil in skillet and browning chops again on both sides to create a golden crisp surface.
- Remove the chops to a warmed plate, return the onion-prune mixture to the skillet, add the pouch juices and rewarm; stir in the heavy cream, and reduce by a third.
- Serve the chops topped with the sauce.