Fennel-Rubbed Flank Steak

Ingredients:

2lb Flank Steak (I think this is my new favorite cut of meat...YUM!)

1 T. Fennel Seeds, ground

1 T. Black Pepper

1/2 T. Sea Salt

2 T. Olive Oil

1. Mix ground fennel seeds, sea salt, and pepper. Set aside.
2. Rub steak, all over, with olive oil. Spread the spice mix onto the steak and rub in, to coat.
3. Cover with plastic wrap and transfer to the fridge and let marinate (2-24 hours), until ready to grill.
4. When ready to grill, remove from the fridge and let sit will grill heats. 
5. Grill 5 minutes on one side and flip. Grill on other side for 3 minutes, for medium-rare. 
6. Remove steak from grill, transfer to a plate, and cover with foil, to rest (3-5 minutes). 
7. Slice about 1/2-3/4" thick, against the grain. Serve with Grilled Veggies* and Jicama Salad. 

I found this recipe in the July/August issue of Food&Wine Magazine. I adjusted the seasoning just slightly. 

*Grilled Veggies were a combination of baby Summer squash, halved and tossed with Olive Oil, Garlic Powder, and Northwoods Fire. I put them on a piece of foil and placed the foil onto the grill, without sealing the packet. While the steak rested, I moved them directly to the grill, to get grill marks and a little extra smokey flavor (I use a Weber with wood chunks to grill). The smaller you cut your veggies, the quicker they will grill. 

Braised Oxtail

Ingredients:

2 Tbs. Fat (I used leftover Duck Fat, from a duck I roasted)

2-3 lb. Oxtails, trimmed and cut into 2" pieces*

2 tsp. Sea Salt 

1 tsp. Black Pepper

1 small Yellow Onion, peeled and cut into chunks

3 Carrots, peeled and cut into chunks

2 Small Rutabaga, peeled and cut into chunks

1 T. Italian Seasoning

1 T. Northwoods Fire 

1/2 tsp. Garlic Powder

1 Can (14 1/2 oz.) Fire Roasted Tomatoes, with juices*

Roasted Spaghetti Squash, for serving 

Parsley, for garnish (and stock, if making)

1. In a large soup pot or Dutch oven over medium heat, warm the fat. Pat the oxtails dry with paper towels and season with salt and pepper. Working in batches to avoid crowding, add the meat and brown on all sides, 4 to 5 minutes per batch. Transfer the oxtails to a plate and set aside. 
2. Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
3. Add the pureed veggies and seasonings. Toss to coat. Saute the veggies until they are softened
4. and slightly browned. Transfer oxtails and veggies to a crock pot. Pour tomatoes and juice over the meat and veggies mixture and cover. 
5. Set crock pot to desired setting (will depend on manufacturer’s instruction) and cook until meat falls off the bone (about 8 hours, up to 10 hours). 
6. Serve over roasted spaghetti squash and garnish with parsley. 

*My oxtail was about 2lbs, before cooking, and produced about 12oz of cooked meat, for reference. 

**I had someone mention that they were avoiding tomatoes; feel free to add 2 cups of water or stock, in it's place. 

For the stock:

1. Once your bones are picked of all the meat, add them back to the crock pot along with 1/2 cup of the vegetable mixture it cooked with. 
2. Add 4 cups of water and a handful of fresh parsley (stems and all). 
3. Turn crock pot back on and simmer 6-8 hours. 
4. Strain liquid and let cool completely before transferring to containers, to refrigerate or freeze. 

Bacon-Wrapped Meatloaf (Paleo Meat Log)

Ingredients:

8oz Ground Beef

4oz Ground Pork Breakfast Sausage or Ground Pork*

6 Slices of Thick Cut Bacon

*If you can't find a breakfast sausage without added junk, use ground pork. To the ground pork, add a pinch each of:

-Dried Sage

-Dried Ground Fennel

-Red Pepper Flakes

A Really Tasty Beef Jerky (Soy-Free. Gluten-Free.)

Ingredients:
3lbs Round Roast (Grass-Fed and Finished), trimmed of excess fat 

4 Cups Organic Apple Juice (make sure you are using a product with no other additives)

1T. Garlic Powder

1T. Smoked Paprika

1T. Smoked Sea Salt (find a natural wood-smoked product*)

1T. Penzey’s BBQ 3000** (or your favorite spice blend)

Stir-Fried Chicken Livers w/Curry and Caramelized Onions

Ingredients:
1/2lb Chicken, Duck, or Goose Liver (though I've never tried it, I would add lamb liver to this list)
4T. Lard, Duck Fat, or Coconut Oil (I used Duck Fat, but think that Coconut Oil would be really good)
1/2 Medium Sweet Yellow Onion, sliced to 1/4" thickness
2tsp. Curry Powder* (I used a blend that I found at Target, but make your own or use your favorite)

1. Pat the liver(s) dry and cut into 1/2" slices. Heat a wok or saute pan until it's smoking.
2. Add 1T. of the fat and let it melt briefly. Add onion and stir-fry for 2 minutes, rapidly moving the pieces around so that they touch the entire surface area of the pan or wok, until it begins to brown on the edges but is still crisp. 
3. In the last 20 seconds of stir-frying, add 1/2 tsp. of the curry powder and toss evenly with the onion. Remove mixture from the pan and set aside.
4. Add remaining fat and let it melt briefly. Stir-fry liver pieces for 1-2 minutes, rapidly moving them around so they touch entire surface, until they begin to brown on the edges but are still tender inside. In the last 20 seconds, add the remaining curry powder and toss evenly. 
5. Reintroduce the onion to the pan and toss together with the liver, being careful not to break up the meat more than is necessary.
6. Plate and serve immediately. **

**I like this garnished with chopped fresh cilantro. 

Curry Powder*

2 T. Coriander

1 tsp. Ground Cumin

3 Cloves, ground

2 tsp. Black Peppercorns, ground 

1 T. Brown Mustard Seeds, ground

1 Dried Red Chili, ground

1 tsp. Fenugreek Seeds, ground

2 tsp. Ground Turmeric

I bought a pound of chicken livers from my favorite local farm and, after perusing my new cookbook, "Primal Cuts", decided to use this recipe (taken from page 19 of the book). Okay, so...these are crazy good! And, I'm not really much of an onion person, but they add the perfect balance of sweetness to this spice-filled dish. If you've been wanting to try livers, because you've heard about their many health benefits, this is a great recipe to experiment with. As for the curry powder, I'm sure that making your own just enhances the flavors of the curry, but my curry powder had these ingredients and tasted just fine.

On a final note...buy this book! It will not disappoint. Well, the only thing that would've made this book better would've been pictures of the final, cooked product...something that I appreciate in a cookbook. Other than that, it's well-written, easy to follow, with plenty of unique and flavorful recipes. Take a peek inside, here.

Actually, I'm pretty sure you'll thank me.

Paleo "Sliders"

Makes 30 "Sliders"

Ingredients:

2lbs Ground Meat (Buffalo, Beef, Venison, Elk...)*

30 Paleo Buns, recipe follows

Toppings:

-Bacon

-Arugula or Mache

-Tomato (use Roma tomatoes and slice horizontally)

-Avocado or Guacamole 

-Shallots (I like to use thinly-sliced shallots for sliders, instead of red onions, for their small size)

-Dill Pickles

-Mustard, Homemade Mayo

*This should create about 30- 1oz burgers, after cooking. I just use sea salt and pepper for my burgers, but make them how you like. Use a small ice cream scoop for even size. They can be grilled, cooked in a pan, or baked in a 400F oven (my choice when making large batches for a party). 

Paleo "Slider" Buns:
3/4 Cup Coconut Flour
2T. Arrowroot Powder
1/2 tsp. Baking Soda
1/2 tsp. Sea Salt
6 Eggs, beaten
1T. Braggs Raw Apple Cider Vinegar
1/2 Cup Melted Ghee (if you don't do ghee, try coconut oil...but, know that I haven't tried it, so don't know how it will work)

For topping:
1 Egg, whisked
1 T. Sesame Seeds

1. Preheat oven to 325F.
2. Sift coconut flour, arrowroot powder, baking soda, and sea salt into a bowl. 
3. Add beaten eggs and mix to combine. 
4. Add melted ghee and vinegar, mix until smooth.
5. Scoop batter onto a silpat or parchment paper- lined baking sheet, in 1 T. balls (I used a small ice cream scooper). You should have about 30 buns. 
6. Brush the tops of the buns with whisked egg and sprinkle with sesame seeds. 
7. Bake for 15-20 minutes, until golden brown and slightly puffed. 
8. Remove from oven and transfer to a baking rack, to cool. 
9. Slice in half and serve with "slider" patties and toppings. 

Before baking.

This bun recipe is inspired by this bread recipe that I recently discovered; I modified it quite a bit, but since this is where it all began, I thought it worth mentioning. We host an "Annual Super Bowl Party" at our house and, though we're going to Portland this year, I thought that it might be nice to share a few recipes that I would've liked to make this year. I usually serve burgers, in some form, but like the idea of actually getting to eat a bun and offering a bun that other non-Paleo eaters would actually enjoy. And, I really like that it's has a coconut flour base, versus an almond (which I've been limiting) flour base. This bun and burger is awesome and I'm so excited to share it with you! 

Beef Stock and "Rock Soup"

Makes About 3 Quarts

Ingredients (inspired by this WS recipe):

6lbs Meaty Beef Shanks (or Soup Bones)

1 Yellow Onion, chopped

1 Bulb Garlic, cut in half horizontally (exposed cloves but leave skin intact)

2 Carrots, chopped

1 Leek, chopped (optional)

1 Bunch Fresh Parsley

5 Fresh Thyme Sprigs

8 Peppercorns

Sea Salt, to taste

1. Preheat an oven to 450°F. Place the shanks in a roasting pan. Roast until browned, about 1 1/2 hours. Transfer to a stockpot but do not clean the roasting pan. Add water to cover the bones by 4 inches and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 to 2 hours.
2. Meanwhile, brown the onions, carrots, garlic, and leek (if using) in the roasting pan over medium-high heat until caramelized, 15 to 20 minutes. Add to the stockpot. 
3. Pour the 2 cups water into the roasting pan and deglaze over medium-high heat, stirring to remove any browned bits from the pan bottom. Set aside.
4. When the shanks have simmered for 1 to 2 hours, add the deglazed juices to the stockpot along with the parsley, thyme, and peppercorns. Cover partially and simmer gently for at least 4 hours or for up to 8 hours.
5. Remove from the heat. Scoop out and discard all the solids, then pour the contents of the pot through a fine-mesh sieve lined with damp cheesecloth into a large bowl (make sure it will fit into your fridge). Refrigerate, uncovered, until well chilled and the fat has solidified on top. Lift off and discard the fat. Use the stock at this point or cover and refrigerate for up to 4 days or freeze for up to 3 months.

This is my new favorite...why did it take me so long to make this!? I've just gotten so used to using chicken stock in everything and have never actually tried real, homemade, rich, flavorful beef stock...I feel so deprived. 

My last memory of beef stock (or broth, actually) is of a "Rock Soup" my sister and I made when we were little, which consisted of Beef Bouillon Cubes, Water, and yes...Rocks. So, needless to say my experience, although memorable, may have left me thinking that there may be better options with regard to stock. I blame the broth, because our rocks...they were always perfect. One could only imagine what "Rock Soup" would taste like with this stock...

We were getting ready to make "Rock Soup" or save the world...either way, ready for anything!

Have you made Beef Stock? And, more importantly...have you made "Rock Soup"!?

Pot Roast...Is It Really That Easy!?

Ingredients:

4 Bacon Strips, sliced into 1" pieces

4lb Beef Chuck Roast

2lb Yellow Potatoes, halved 

1lb Baby Carrots

16oz Jar of Salsa (this is our favorite), reserve a little for garnish if you'd like

1 cup Chicken Stock or Water

1 T. Sea Salt

1 T. Black Pepper

You can use a crock pot or a dutch oven for this recipe; I used a dutch oven. 

1. Preheat oven to 325F. 
2. Heat your dutch oven over medium-high heat. Once heated, add bacon and cook until browned and rendered. 
3. Season the roast with salt and pepper. Add the roast to the heated dutch oven and brown, about 10 minutes. Turn the roast over and brown the other side, another 10 minutes. Remove the roast from the dutch oven and transfer to a plate. Add potatoes and carrots to the dutch oven and toss in fat, to coat. Return roast to the pot, setting it on top of the potatoes and carrots. Top the roast with salsa and stock (or water). Cover with a lid and transfer to the preheated oven. 
4. Cook the covered roast for 4.5 hours (cooking time will vary depending on the size of your roast and oven or crock pot temperature), until roast is fork tender and pulls apart easily. 
5. Using a slotted spoon, transfer roast, potatoes, and carrots* to a serving platter or plates. Garnish with the reserved salsa. 

*Serve a small portion of potatoes and carrots (they both have a high glycemic index and can raise blood sugar) and a larger serving of beef and greens. You can also make this recipe using squash, in place of the potatoes and carrots. 

I was shopping at Whole Foods the other day and found a special (they have weekly specials...buy this, get all this other stuff for "free") and decided to take advantage. Since I had never made a pot roast before, I thought this a good time to try. So here's what they were/are offering up:

Buy a Beef Chuck Roast (no, the meat is not grass-fed or finished, but it is organic) and get:

2lb Bag of Yellow or Red Potatoes

1lb Bag of Baby Carrots

1lb Green Beans w/Shitake Mushrooms and Pumpkin Seeds

Total: $19.56 (for the meat) 

This was my first time making a beef pot roast; I am shocked at how easy it was to prepare and will definitely be making this again.

Meatza and Bacon-Wrapped Sausage

I have a few new recipes to share and a week's worth of WODs to catch you up on, but last night's meal really just needs to take precedence...I present you with "Meatza"! Our friends, Bill and Becky, invited us over for a feast and did not disappoint. I had actually never tried "Meatza" before, but had been curious, as I have seen recipes on other websites. Thank you, Bill and Becky, for this fabulous meal!!!

This concoction takes about 1.5lbs grass-fed ground beef (you could also use lamb, buffalo...or your favorite ground meat) and 3 whisked eggs, layered with sauce (they used marinara on one, garlic cream sauce on another), layered with veggies, topped with cheese...yeah...this was pretty crazy good!

My favorite was the "Meatza" pictured below:

Here's what they did:

1. Preheat oven to 350F. 
2. In a bowl, combine ground beef and whisked eggs (add fresh herbs and/or garlic, if desired).
3. Spread the ground beef and egg mixture in an oven-proof dish or baking sheet.
4. Sprinkle with dried herbs and sea salt. 
5. Transfer pan to preheated oven and bake for 10-15 minutes, until cooked.
6. Remove from oven and top "crust" with veggies and then cover with shredded cheese. 
7. Transfer back to oven and bake another 10 minutes. Increase oven to broil and broil until cheese is browned and bubbly. 
8. Call or text and we'll bring the wine!

The last step is crucial! :)

These were cooking away on the stove...but, I'm not sure we actually ate them...were these under all that cheesy deliciousness!?

Becky's daughter and her boyfriend created this sausage beauty...check out the lattice-work!

"Bacon-Wrapped Sausage":

Try this, thinly sliced, on your "Meatza"!

I actually limit my dairy intake to occasional goat cheese and random snackings of raw (unpasturized) goat's and/or sheep's milk cheeses, but when you'r presented with something like this "Meatza"...how can you resist!? I can not wait to recreate this recipe! Or, even better...be invited to enjoy it at Bill and Beckys' house, again! :) FYI...Bill made that sausage creation (lovingly referred to as "Bacon Explosion") again, this time adding thinly sliced yams into the mix...ummm...YUM!!! I'm just curious...why no invite!? Was it the dancing!? 

Have you tried "Meatza"? 

Prime Rib/Rib Roast

(Inspired by this recipe, from Williams-Sonoma.com)

Serves 4-6

Ingredients:
6-8lb Rib Roast, bone removed
3 T. EVOO
2 T. Dijon Mustard
8 Cloves of Garlic, finely minced
3 T. finely chopped, Fresh Rosemary
3 T. finely chopped, Fresh Thyme
Sea Salt and Black Pepper

24-32 Fingerling Potatoes (if using)
2 lb. Jerusalem artichokes, unpeeled or
2 lb. Beets, trimmed, peeled, and quartered (this is what I used)
1 Large Shallot, finely sliced

Directions:

1. In a small bowl, combine the garlic, 2 T. thyme, 2 T. rosemary, salt, and pepper. Stir in the olive oil and mustard to make a thick paste. Coat the roast with the garlic-herb paste. Place the rib roast, fat side up, in a large roasting pan. Rub half the herb mixture on the top and sides of the roast. Let stand at room temperature for 30-60 minutes. 
2. Preheat an oven to 475°F.
3. Roast the meat for 30 minutes. Remove the roast from the oven and, using a bulb baster or spoon, transfer most of the rendered fat to a measuring cup; set aside. Reduce the oven temperature to 350°F and continue roasting for 30 minutes.
4. Meanwhile, in a large bowl, toss together the potatoes,artichokes and about 1/4 cup of the reserved fat. (Discard the remaining fat.) Season with salt and pepper. 
5. When the meat has roasted for 50 minutes, arrange the potatoes and shallots around it in the pan and continue roasting for 30 minutes. Add the Jerusalem artichokes and sprinkle all the vegetables with the remaining herb mixture. Continue roasting until an instant-read thermometer inserted into the thickest part of the roast, registers 125°F for very rare to rare, or 130°F for medium-rare, and the vegetables are tender, 30-45 minutes more.
6. Transfer the roast to a warmed platter. Cover loosely with aluminum foil and let stand for 20 minutes. Vegetables may continue to roast, while the meat is resting, if not cooked thoroughly. 

Step #1:

Leftovers or the "5-6":

Paleo-Friendly Entertaining (Main Course)

(Picture from Williams-Sonoma.com)

Beef Tenderloin
Preheat an oven to 400ºF.

Let the roast stand at room temperature for 30 to 40 minutes. Set the roast on a clean work surface and, using kitchen twine, tie at 2-inch intervals (rosemary may be tied in at this point, if desired). Rub the roast liberally with EVOO and season with sea salt and pepper.

Preheat an oval skillet or large sauté pan over medium-high heat and warm 2 T. of EVOO oil. Add the roast and brown, 3 to 4 minutes per side. Transfer the skillet to the oven and roast, until an instant-read thermometer inserted into the center of the meat registers 125ºF for very rare to rare, 15 to 20 minutes. Transfer the roast to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.

Bacon-Wrapped Tenderloin (from Williams-Sonoma.com)
Serves 8-10

Ingredients:
1 beef tenderloin roast, about 3 1/2 lb., trimmed of excess fat
Kosher salt and freshly ground pepper, to taste
1 lb. bacon, thinly sliced
1 Tbs. vegetable oil
1 lb. cremini mushrooms, quartered
3 garlic cloves, sliced
1 Tbs. minced fresh flat-leaf parsley

Directions:
Lay 2 overlapping sheets of plastic wrap, measuring a few inches longer than the beef tenderloin, on a work surface. Season the beef with salt and pepper. Place the roast in the center of the plastic wrap and wrap a bacon slice around one end of the roast. Continue to wrap the roast with the remaining bacon slices, slightly overlapping them, to cover the entire roast. If the bacon does not completely cover the roast, carefully turn the roast over and continue wrapping it with another bacon slice. Pull the plastic wrap tightly around the roast, making sure to secure the bacon in place, and refrigerate for 1 hour.

Preheat an oven to 400ºF. Remove the roast from the plastic wrap. In a roasting pan over medium heat, warm the oil. Add the roast and sear for 5 to 7 minutes. Gently turn the roast over and sear for 5 to 7 minutes. Then turn the roast and sear on the remaining 2 sides until the bacon fat is rendered and begins to crisp, about 5 minutes per side. Transfer the meat to a roasting rack set over a baking sheet.

Carefully pour off all but 4 Tbs. of the fat from the pan. Add the mushrooms and garlic to the pan and season with salt and pepper. Set the roasting rack, with the roast on top, over the mushrooms and transfer the pan to the oven. Roast until an instant-read thermometer inserted into the center of the roast registers 135ºF for medium-rare, about 20 minutes.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the roast into thin slices and arrange on a warmed platter. Spoon the mushrooms alongside, sprinkle with the parsley and serve immediately.