Thursday, December 29, 2011

Beef brisket


I always wanted to make a brisket, so I read 10 recipes and winged it. The meat came out delicious and tender. I used grass fed beef from Whole Foods.

First I studded it with garlic, added salt and pepper, then seared each large surface.

I used white onions, fresh rosemary and thyme, and vegetable broth and cooked on low in a 250 oven for about eight hours. The meat came out so soft that it didn't need slicing. I used some of the broth to braise red cabbage.

Wednesday, November 23, 2011

Hot sauce with cranberries



That's not cranberry sauce, that's hot sauce. Originally I wanted to try something like this recipe, only without canola oil and sugar.

I roasted jalapenos and garlic and boiled my cranberries with tangerine segments, then blended the peppers and garlic and added it to the cranberries.

Tuesday, November 22, 2011

Fresh Oregano

Herbs and spices are my favorite ways to give oomph to healthy food. A bunch of oregano was $1, and has lovely health benefits, including anti-inflammatory action.

Fresh melt-in-your-mouth black cod from Santa Monica seafood with fresh oregano


Roasted eggplant, onions and garlic with fresh oregano

Wednesday, November 9, 2011

Salsa verde my way



Roasted tomatillos, white onion, green pepper, jalapeno, and garlic with cumin and black pepper. Blended on high for a creamier salsa.


Shown on my breakfast of eggs and greens.

Sunday, September 18, 2011

Bear (and beef) burgers



I used olive oil, finely chopped white onion, and dentes de perro peppers (below) given to me by an incomprehensible but sweet fellow at the French Market in New Orleans, and garlic. I chopped and smashed the peppers with the oil, cumin and paprika. I used an egg to bind the burger and I grilled them on my stovetop cast iron piece.




The beef is 15% fat (left). I estimate the bear at 45-55% fat. What a find. This was the most delicious burger I ever ate.

Friday, September 16, 2011

Monday, September 12, 2011

Sometimes they get it right

The USDA has passed new regulations making several strains of E. coli illegal in our meat. Thank you!