Indonesian Style Beef Liver (Sambal Goreng Hati)

I discovered this recipe while searching for liver recipes. I adapted this after reading several recipes. I found one recipe in English and had to use Google translate for the rest, which yeilded some entertaining results such as: "If necessary, add a little oil within blender to simplify the process of destruction". I can't get fresh galangal in my area, so I had to use galangal powder. I tweaked the recipe a bit and I've never had this traditionally prepared, so I don't know how authentic this recipe is. However, it is delicious. This is a great recipe if you're still trying to get used to the taste of liver because the sauce has a very strong flavor. You might want to add some cayenne to it if your red chillies aren't spicy enough. I used purple potatoes for this, but any small potato will do.

6-8 small potatoes
1 lbs Beef liver
1 cup chopped shallots
4 cloves of garlic
4 red chilies
1 inch of fresh ginger, chopped
1/2 tsp galangal
1/2 tsp corriander
1/4 tsp lemongrass
1/4 tsp salt
2 Tbsp coconut oil (divided)
1/2 cup coconut milk
2 Tbsp coconut aminos
1 Tbsp tamarind paste

Preheat oven to 350 degrees. Roast potatoes for abut 30 minutes.

In a small food processor, combine shallots, ginger, garlic, cayenne, coriander, lemongrass and salt. Puree into a paste.

Cut liver into small chunks or strips. Heat 1 Tbsp of oil in pan. brown liver, then set aside.

Add more oil to the pan and cook potatoes until brown. Add the paste and salt. and cook for 3-5 minutes until the spices become fragrant.

Add the coconut milk, aminos, and tamarind paste. Bring to a boil. Add the liver back to te pan and reduce to a simmer. Cook for about 10 minutes to reduce the sauce. Remove from heat and serve.

Blood Orange Lamb Chops

1 1/2 lbs Lamb Chops
1 blood orange, zested and juiced
1 meyer lemon, zested and juiced
1 Tbsp minced garlic
1/2 Tbsp minced ginger
1/2 Tbsp rosemary
1 Tbsp fresh mint leaves
5-6 sprigs fresh time
1 tsp oregano
1 tsp fennel seed
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp corriander

Combine all ingredients in a zip lock bag or some other seal able container. Marinate for 24-48 hours. Grill for about 5-10 minutes on each side depending on thickness and desired temperature. Makes 2 servings.

Braciole

 Braciole (pronounced bra-jole) is an Italian dish. It consists of steak that's pounded thin and stuffed. This version is gluten and dairy free, but it's typically made with breadcrumbs and cheese.


Ingredients:
1.5 lbs round or flank steak
7-9 slices of pancetta
Pesto
Marinara
salt and pepper
Some type of fat

Pound steak until 1/8 - 1/4" thin. Add salt and pepper. Spread pesto over steak then layer pancetta. Roll tightly and tie with kitchen twine. In a cast iron pan, add fat or oil and brown meat  Place in slowcooker the tomato sauce (make the sauce first). Set on low for 6-8 hours. Slice and serve over spaghetti squash or other pasta alternative.


For the Pesto:
1 cup spinach
1/2 cup arugula
1/2 cup fresh basil
1 oz walnuts or pine nuts
1 Tbsp olive oil
1 tsp minced garlic
1 tsp brewer's yeast (optional)
1/2 tsp salt

Combine all ingredients in mini food processor.



Marinara:
1-2 Tbsp olive oil or other fat
1/2 cup onions, finely chopped
1 tsp minced garlic
1 tsp fennel seeds
1 28 oz can of tomatoes
1 can tomato paste
1 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp salt

Heat oil in large pan. add onions and saute until translucent. Add garlic saute for about a minute, then add fennel seeds and saute for another 30 seconds. Remove from heat and add to the crock pot along with canned tomatoes, tomato past and seasoning. 

Awesome Burgers

Yes, this recipe is for hamburgers. Something so simple yet complex. I like my meat well seasoned. I usually use 85% lean, but sometimes I'll mix 75% lean beef with 90% lean bison. I shape them into 1/3lb burgers. Sometimes 1/2 lb if I'm really hungry. Also notice, I don't waste my money on gluten free buns or waste my time on lettuce wraps. I eat it with a fork and knife. You can't fit all those awesome toppings in a lettuce wrap anyway and you would have to dislocate your jaw to eat that on a bun. Check out my recipe for paleo Worcestershire Sauce.

1 lb ground beef (85% lean)
1/2 Tbsp balsamic vinegar
1/2 Tbsp Worcestershire Sauce (Optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp thyme
1/4 tsp rosemary
1/4 tsp basil
1/4 tsp oregano
1/4 tsp ground fennel
1/4 tsp salt
a pinch of ground cloves

Combine all ingredients in a bowl. Grill or pan fry. Top with whatever you like. I like mushrooms and onions.

Cucumber, Crab and Avocado Salad

Great side dish for sushi or a great lunch or dinner for a hot summer say.

8 oz lump crab
1 avocado, chopped
1 cucumber, peeled and jullienned into matchsticks
Juice from 1 lime
1 Tbsp Coconut aminos
2 tsp black sesame seeds
2 tsp white sesame seeds

Combine all ingredients, serve cold

Liverwurst Nori Rolls

This might be my strangest recipe yet. Even stranger than Bacon Crusted Pumpkin Pie. When I was a kid I loved liverwurst sandwiches. Is that weird? If you're looking for a way to enjoy the health benefits of liver, but you don't like the odd texture, this recipe is for you. If you need a good sauerkraut recipe, checkout this one from Balanced Bites. I usually just make mine with cabbage and salt, but if you can't imagine eating liverwurst without rye bread, you can add rye seeds to your kraut.

2 Nori sheets
3 oz of liverwurst (I get mine from U.S. Wellness Meats)
1/2 cup sauerkraut
1/2 an avocado
Spicy mustard (to dip the rolls in)

You'll also need a small bowl with water and a rolling mat. In my Sardine Nori Roll recipe, there are step by step instructions on how to roll sushi. Or you can check out this link.

Sardine Nori Rolls

Do you want to enjoy the health benefits of sardines, but don't want to just eat them right out of a can? Here's a fun way to enjoy them with colorful avocado and pro-biotic carrots. You can use regular shredded carrots of you don't have fermented ones.

2 Nori sheets
1 4 oz can of Sardines
1/2 cup shredded fermented carrots
1/2 an avocado

You'll also need a small bowl with a little water and a rolling mat.


Place Nori sheet on rolling mat.

Add carrots

Then Sardines

Then add avocado

Roll.

When you get to the last half inch of the roll, dip your fingers in the water bowl and moisten the top of the nori sheet. This will make it stick.

With a sharp slice rolls. The nori sheets I buy have perforated lines to guide here to cut. If your nori doesn't have those, cut them about an inch in length. Serve cold. I like to drizzle balsamic vinegar and olive oil on mine.

Greek Style Lamb Balls

Lamb is my favorite meat.

1 lbs Ground Lamb
1 lemon, zested
1 Tbsp minced garlic
1 Tbsp Balsamic or Red Wine Vinegar
2 tsp Penzey's Lamb Seasoning
1 tsp oregano
1/2 tsp dried mint
1/2 tsp rosemary (dried or fresh)
1/2 tsp salt
Olive oil

Place ground lamb in a bowl and add vinegar, garlic, salt, and herbs. Zest lemon into the bowl and set aside the rest of the lemon for later. Combine ingredients thoroughly shape into balls. Grill meatballs for about 10 minutes, preferable over charcoal or wood, but gas works too. When meat balls are done, squeeze lemon juice and drizzle olive oil and serve.

Grilled Ginger-Garlic Shrimp

I was in the mood for Chinese food so I decided to try this. It goes well with Pork Fried Cauliflower Rice.

1 lbs shrimp, peeled, deveined

Marinade:
1 Tbsp grated ginger
2 tsp minced garlic
1/2 tsp crushed red pepper
1/4 tsp salt
1/4 tsp honey (optional)
1 Tbsp Red Boat Fish Sauce
1 Tbsp Coconut Aminos
1 Tbsp Coconut vinegar
1 Tbsp Coconut oil

Combine all the marinade ingredients together in a bowl. Add shrimp and toss to coat. Let sit in fridge for about 30 minutes. Place shrimp on skewers and grill for about 5 minutes on each side, or until done. 

Pastelon (Plantain Lasagna)

This is a weekend recipe. It seriously took me 3 hours to make, I thought it would only take 2. Frying the plantains was the most time consuming because I used a deep fryer. If you're feeling ambitious, you might want to prepare it on the weekend and then stick it in the fridge to have during the week because it tastes awesome the next day (and it's easier to cut when it's cool).

Coconut oil
6 ripe plantains
2 lbs ground beef or pork
1 tsp cumin
1/2 tsp salt
1/2 tsp coriander
1/2 tsp paprika
1/4 tsp ginger
1/4 tsp allspice
black pepper
red pepper (optional)
2 bell peppers (any color, I used red), chopped
1 yellow onion, chopped
4 eggs

Cut plantains in half and then slice them lengthwise into 1/4 inch slices. If deep frying, fry them in a single layer (or else they'll stick) until golden brown for about 4-5 minutes or until golden brown and set aside on paper towels. If pan frying, fry them in enough coconut oil to cover them and fry them until golden brown on each side. Set aside on paper towel.

Preheat oven to 350 degrees.

In a large cast iron pan, brown meat. When meat starts to brown, add onions and peppers and saute until soft. Add seasoning and combine thoroughly.

Line a large baking dish with one layer of fried plantains. Add the meat, using a slotted spoon so the meat isn't too greasy. Press meat down so that it's level, then top with the rest of the plantains. Beat eggs, and pour over the top evenly. Bake at 350 for 45 minutes to 1 hour.

Makes 6 servings.

Smoked Orange Chicken

1 1/2 lbs bone in, skin on chicken drumsticks or thighs
1 small - medium orange juiced and zested (I used a blood orange)
1 tsp Penzey's BBQ 3000
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp mustard powder

Place chicken in a zip lock bag. Zest and juice orange into the bag. Add seasoning and marinate for 12-24 hours. Place chicken in smoker and reserve the marinade in a bowl for sopping. I used mesquite, but any kind of wood would work well with this. Smoke chicken at 150-180 degrees F for about 4 hours. Periodically, brush chicken with reserved marinade.

When ready to eat, grill or bake at 350 for 10-15 minutes
.

Green Curry Shrimp

2 Tbsp coconut oil
1 lbs Shrimp
1 small onion, thinly sliced
1/2 Tbsp garlic, minced
1/2 Tbsp grated fresh ginger
1/4 cup coconut milk
3 Tbsp Thai green curry paste

Heat oil in pan. Add onion. When onion is translucent, add shrimp. When shrimp starts to get pink and curly, then add ginger and garlic. after about 2 minutes, add coconut milk and curry paste. Cook for a couple more minutes and serve with cauliflower rice or zucchini noodles.

Italian Sausage Stuffed Zucchini

For the sausage:

1 lb ground pork
1/2 Tbsp fennel seeds, toasted
1 tsp hot pepper flakes
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp paprika
1/4 tsp cayenne (optional)
1 Tbsp balsamic vinegar or red wine vinegar

Combine all ingredients in a mixing bowl and set aside.

For the zucchini:

6-8 small zucchinis

Cut the tops off the zucchini, then cut them in half, lengthwise, and scoop out seeds. Stuff with sausage. Bake at 350 for 45 mins - 1 hour.

Bay Scallops with Squash Linguini

Making linguini out of butternut squash is freakin awesome. I like it better than spaghetti squash. Nikos thought this was one of the best meals I ever made for him. He likes everything I cook for him, or at least he tells me so. 

1 Tbsp ghee or clarified butter (or more if you really like ghee)
1/2 cup chopped fennel bulb
3 cups butternut squash, spiral sliced or julienned
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/4 tsp anise seeds

1 Tbsp ghee or clarified butter
1 lb Bay Scallops
1 Tbsp garlic, minced
1/2 lemon juice

Cut butternut squash into quarters. then cut into chucks that will fit into your spiral slicer.

Heat 1 Tbsp of ghee in a pan. Add fennel and cook for about a minute, then add squash and spices and toss. Saute for about 10 minutes. While that's going on, heat the other Tbsp of ghee and add garlic. after about 30 seconds, add scallops. those will cook fast, so when they're done, take a slotted spoon and remove the scallops. If the squash is cooked, put that on low and throw the scallops in. Squeeze the 1/2 lemon into the empty pan with the scallop liquid. Reduce liquid until it thickens, then add it to the pan with scallops and squash, toss and serve.

Salmon Bacon Awesome

This was a quick dinner that turned out awesome. Everything is better with bacon.

1 lb Salmon
4 oz bacon
Dill Aioli
1 Avocado
Sundried tomatoes chopped into bits
Juice from 1 lemon
Salt, pepper, dill, oregano, garlic powder


Marinate salmon in lemon juice and sprinkle with salt, pepper dill, garlic powder and oregano. let stand for about 30 minutes. Cook bacon until it crisps slightly. liberally spread bacon and sundried tomatoes on top of salmon and grill until salmon starts to flake. (approx 10 minutes). Serve with Dill Aioli and avocado.

Cocoa Nib Crusted Rack of Lamb

Christmas dinner. I was originally going to use walnuts for this, but my walnuts were rancid. I eat nuts so infrequently that most of my nuts were rancid. I did have hazelnuts that were still in the shell, so I used those. From now on, I will only buy nuts in a shell!

1 1/2 lbs rack of lamb

Marinade:
1/2 Tbsp olive oil
1 1/2 Tbsp Chocolate Balsamic vinegar
1 Tbsp red wine
1 tsp minced garlic
1/2 tsp cinn
1/2 tsppaprika
1/2 tsp anise seeds
1/4 tsp nutmeg
1/8 tsp ginger
1/8 tsp cumin

Marinate over night.

Crust
3 Tbsp Cocoa Nibs
1 1/2 oz nuts
1 Tbsp coffee grounds
2 tsp cinn
1 tsp minced garlic
1 tsp smoked paprika
1/2 tsp salt
1/2 tsp anise seeds
1 tsp nutmeg
1/2 Tbsp coconut oil

Combine all of the crust ingredients in a mini food processor. 

Sear marinated lamb on a grill using direct heat or in a cast iron pan. After the lamb is seared (about 5 mins on each side) then add the crust. Heat oven or grill to 400 degrees. If you're grilling, line an aluminum pan with aluminum foil and use indirect heat to roast lamb until desired temperature is reached. If using an oven put lamb in cast iron or roasting pan and roast until desired temperature is reached. If you like it rare, it's not going to take long at all. I wanted the crust to cook, so I let mine get to medium. I prefer my red meat rare, though.

Fish Tacos

Fish tacos are the greatest gift Mexico has given the world since chocolate. 

Marinade:
1 lb of fish (cod, mahi, something you can grill)
1 lime, juiced
salt, pepper, Mexican oregano to taste
1-2 tsp chopped fresh cilantro

Marinade the fish for at least 30 mins. grill until fish begins to flake.

What you need to assemble the tacos:

Fish or shrimp
Tomato Tortillas
Guacamole or avocado slices
Chili Cilantro Aioli
Shredded cabbage

You may need to eat them fast or they'll fall apart.

Pork Burgers with Figs and Fennel

Figs were on sale at Whole Foods this weekend. I have never had fresh figs before. As a matter of fact, I'm not sure if I've ever had figs in any form other than a Newton. We got figs, not knowing even what to do with them. We also got fennel. I thought the two would go nicely together. I wanted something sweet, spicy and a bit smoky and pork always goes well with those 3 flavors.

2 lbs ground pork
2 Tbsp Fig Balsamic vinegar
1 tsp cinn
1 tsp garlic powder
1 tsp crushed brown mustard seeds
1 tsp chipotle powder
1/2 tsp ground fennel
1/2 tsp nutmeg
1/2 tsp coriander
1/2 tsp cayenne

Combine all ingredients thoroughly and let sit at room temp for about 30 mins (or more). Shape them into burgers or sliders. Then grill to awesome perfection. 

1 Fennel bulb
8 figs
1/2 cup sweet onion, sliced thin
1/2 Tbsp Balsamic vinegar 
butter or oil

Heat butter or oil. Jullien fenneland cut figs into 8ths. Saute fennel and onions for about 10 minutes. Let them caramelize a bit and then add figs. continue to saute for 3 minutes then add balsamic and reduce for a few minutes. Serve on top of pork burgers.

Lamb Satay with Sunbutter Sauce

I used to make Chicken Satay all the time. For a while it was my signature dish. I adapted my Chicken Satay Recipe from "365 Great Barbecue & Grilling Recipes" by Lonnie Gandara. My parents had  the complete series of "365 Ways" cookbooks and I think they used "365 Ways to Cook Chicken" every day for a year. Growing up, we ate chicken so much I'm surprised I don't cluck. My dad used to make "chicken and sauce" almost every night. The sauce was always a different color, sometimes it was red, sometimes it was yellow, but it always consisted of onions, bell peppers and a ton of garlic. It was almost always served with brown rice and a salad with balsamic vinaigrette. My dad was consistent.

I took the grilling cookbook with me when I left home because I fucking love to grill. Then I became a vegetarian. That lasted a year; I'm over it. This recipe is an adaption from that book, which I no longer posses. (I think I gave it back to my parents). I used lamb instead of chicken and made the marinade more lamb adapted (i.e. cinnamon for a stronger and earthier flavor). To make it paleo, I eschewed the peanut butter in the dipping sauce and replaced it with sun butter. You could probably use cashew butter instead. Almond butter would work well too.

1 lbs lamb cut into cubes
Juice of 1/2 lime
2 tbsp coconut aminos
1 tsp garlic powder
1/2 tsp cumin powder
1/2 tsp ginger powder
1/4 tsp lemon grass
1/4 tsp cinnamon
1/4 tsp coriander
1/8 tsp smoked paprika
1/8 tsp cayenne

Combine all ingredients and marinade for an hour or longer. 

1 Tbsp coconut oil
1/8 cup onion, minced
1 tsp garlic minced
1 tsp  red pepper flakes
1/2 tsp cumin
Juice 1/2 lime
1 Tbsp coconut aminos
1/4 cup Sunbutter
2 Tbsp coconut milk

Heat oil in a small sauce pan. Add onion and saute until translucent, then add garlic, red pepper flakes and cumin. after about 5-10 minutes, add lime juice and aminos. let that simmer for about 5 minutes then stir in Sunbutter and then coconut milk and remove from flame. Serve warm. stir in water or more coconut milk if you want a thinner sauce.

Boar Burgers

I'm only posting this because Nikos said they were the best burgers I ever made. Most of my burger recipes are pretty generic: ground animal + vinegar + seasoning. Sometimes onions are thrown in the mix. And if I happen to have homemade Worcestershire sauce, it goes in there too.

1 lb ground boar (or pork if that's what you got. I think dark meat chicken or turkey would also work.)
1 tbsp apple balsamic vinegar
1 tbsp homemade Worcestershire
1 tbsp Penzey's Tsardust Memories

If you don't have Tsardust Memories, combine cinnamon, nutmeg, garlic and salt into some blend of awesomeness.

I cooked these on the gas grill with applewood chips.