Showing posts with label Meat. Show all posts
Showing posts with label Meat. Show all posts

Monday, November 18, 2013

Recipe - Paleo Chips

Sometimes I need a salty snack.  In lieu of potato chips, I reach for proscuitto and bake it in the oven for a couple of minutes and end up with a delicious, salty, protein rich snack.  I first saw this method over on Nom Nom's blog.  They're a staple in our home.




You'll need:

Prosciutto

That's it.  Just meat.

Preheat your oven to 400*F.










Line a baking sheet with parchment or a silpat.  Place prosciutto in a single layer on the baking sheet.  Don't crowd it!!!









Bake for 10 minutes.  I tried to take a photo of the 10, but my timer kept flipping down to 9.  So then I gave up.

After 10 minutes or so, remove the prosciutto from the oven.












Allow them to cool. They just crisp up more and more as they cool.













Devour.







Visit the Main Page

Friday, August 23, 2013

Recipe - Fresh Mexican Style Chorizo

When my hubby ordered this giant book about meat I rolled my eyes. Little did I know it would provide us with so many staples. We make this in copious amounts. It's delicious. I'd suggest you do the same. It's amazing in a hash, as a soup topping or on it's own by the spoonful. No lie. Paleo Chorizo also good for a Whole30
Adapted from The River Cottage Meat Book

803456_10101195255934810_1437908740_n

1 lb pork shoulder
8 oz pork belly
2 tsp salt
2 garlic cloves, crushed or grated
3 Tbsp red wine vinegar
1 tsp ground black pepper
1.5 tsp cayenne pepper
2 tsp sweet paprika
1 tsp ground coriander
a few gratings of fresh nutmeg
1/2 tsp dried thyme



1. Coarsely grind the pork shoulder and belly. You could also use ground pork, but this combination really does give the best results.

2. Make a paste with the ingredients. Combine the meat with all the other ingredients, mixing thoroughly with your hands. Or if you're a raw-meat-a-phobe like me, use a stand mixer. You can see the beautiful red chorizo paste on the right.

3. Transfer to a sealed container and refrigerate for at least 24 hours before using. Every couple of days pour off any liquid that has come off the meat and add a pinch of salt. Keeps for up to 2 weeks.

4. To cook heat a pan on medium heat. Add the meat and cook, breaking the meat apart until it is crispy. Approximately 5-7 minutes.

Visit the Main Page

Wednesday, August 14, 2013

Salt your steaks

To salt or not to salt.

Definitely do it, if you have at least an hour before you need to cook the steak. Salt it moderately with Kosher Salt, you want to make a brine with the liquid that comes out. Yes, the salt does draw moisture out of the steak for the first half hour and will give very poor results if you cook it in this first 30 minute period.

After this time though, the liquid from the steak and salt on the exterior from a very strong brine and will get reabsorbed into the meat through osmosis (Grade 11 Biology I think?) This occurs over the next 20 minutes or so until after an hour there is next to no liquid remaining on the surface of the meat. The salt has entered the meat. For a thin cut like flank steak you're ready to go. For a 2" cut, the longer you let it sit, the deeper will penetrate giving the best possible taste.



Sciency stuff here: When salt is place on the steak, the meat's cell fluids are less concentrated than the salt on the surface. Water flows out of the steak and salt flows in. The salt then dissolves some of the fiber proteins in the steak (tenderizing as well), and the steak's cell fluids become more concentrated, thus drawing water back in. And Done

The steak to the right has salted for 65 minutes. The paper towel absorbed almost no liquid. I dab the liquid from the top before cooking to get a good sear, otherwise the liquid turns to steam and you don't get that great crust.

When ready to cook; remove from fridge and let come to room temperature, pat dry, season with salt, and cook.

When I cook a thin flank steak (like above), I let it salt on the counter and come to room temperature all at the same time (1 hour)

Visit the Main Page