Saturday, June 15, 2013

Pan-seared cod with roast vegetables and brown rice

I rinsed and dried the cod filets and then lightly covered them in fresh lime juice.  I then sprinkled the filets with a little of my latest dry rub.  I then added a little more fresh cracked black pepper and a little olive oil.  I cooked them in a hot black iron skillet in a huge hurry.  I put a little olive oil in the skillet.  The result was a highly moist and flavorful pan-seared filet.  I sprinkled a little dill on the filet on the plate.  The vegetable were cleaned and rinsed and put in a bowl.  I sprinkled a little lime juice on them and then a little apple cider vinegar, I added a small amount of dry rub and a little olive oil and I rolled them in the ingredients to get well coated.  I spread them out on a sheet pan and cooked them for about 30 minutes on low broil and then another 10 on high broil or until desired caramelization occurs.  The brown rice was done with homemade chicken stock and al dente, like I like it!

Sunday, March 24, 2013


In a large pot put about 3 TBS of olive oil and brown onions and celery till they are slightly brown. 

In a separate bowl season meat pieces with black pepper, granulated garlic, toasted and pulverized camino and coriander and soy sauce.  Mix well and then add to the pot with the  already slightly browned onions and celery.  When the meat is slightly browned add 3 or 4 carrots (chopped), 1 cup of chopped fresh cilantro, fresh garlic and about 3 to 5 cups beef stock.  Cube up 2 or 3 potatoes and add after the stew has come to a boil and then reduced to a simmer for a few hours.

Meat – 2.5 LBS cubed
Potatoes – 3 cubed added after 3 hour simmer
Beef Stock – 4 or 5 cups
Olive oil – 3 TBS
Onion - 1 or 2 chopped
Cilantro – I used half a bunch or about 1 cup chopped
Celery - 5 stalks or so chopped
Carrots – 5 or so chopped added after meat is browned
Coriander – 2 TBS roasted and pulverized in a spice mill added to meat prior to browning
Camino – 2 TBS roasted and pulverized in a spice mill added to meat prior to browning
Black Pepper - 2 TBS
Salt - 1 TBS
Soy - 3 or 4 TBS added to the cubed meat and mixed well with spices 
Garlic – fresh (added when simmer begins) and granulated (added to meat) 

Bring the pot to a low boil and then cover the pot and simmer (low) a few hours then add potatoes and simmer for a few more hours.  After the potatoes have been in for a few hours open the pot and stir to make sure the potatoes are well cooked.  The liquid should be thickened by the potatoes.

As with any dish I prepare these days, I have to be keenly aware of sensitive pallets.  My youngest can detect any pepper.  If I was doing this just for me, I would cut up 4 or 5 fresh jalapenos and maybe a couple fresh serranos and throw them in with the carrots.

Enjoy ~

Thursday, September 13, 2012

Breakfast Sausage

Breakfast Sausage

1 pork butt trimmed
Fresh ground organic sage (fluffy and fragrant) (5T)
Fresh garlic (to taste) (5T)
black pepper, white pepper and Szechuan peppercorns (rough pulverized together) (5T)
organic red pepper flakes (pulverized) (1T)
whole fresh organic nutmeg (pulverized) (3T)
whole coriander (roasted and pulverized) (3T)
whole camino (roasted and pulverized)  (3T)
pink Himalayan sea salt (to taste)
a dollop of Bragg’s apple cider vinegar (1/2oz)
the juice of 2 fresh limes

I trimmed the pork butt into small rectangular shaped pieces so they would feed easily through my grinder.  I put all the above ingredients and thoroughly mixed with the meat and let it marinate for an hour.  With the fine blade I ground the pork one time and then mixed the ground pork by hand.  The outcome is an extremely flavorful breakfast sausage.

Saturday, September 8, 2012

Homemade Grass-Fed Beef Jerky

I have been experimenting with various flavors here lately.  When it comes to citrus, I like the flavor and sweetness of the pineapple.  Pineapple juice marinated jerky is very flavorful.  I like to get my salt from soy sauce another of my favorite flavors that really goes well with jerky.  So my thinking on this batch was to lower the heat by reducing the amount of red pepper.  Keep in mind these are organic, Indian, rep pepper flakes.  Very hot to say the least.  The sweetness would come from pure sugar cane crystals and the pineapple.  The first thing I did was lay out the strips on the aluminum foil sheets.  I then dusted with granulated garlic and granulated onion, fresh cracked Tellicherry black peppercorns and a little pink Himalayan sea salt.  I then painted with a mixture of pineapple juice, soy and sugarcane crystals all over the meat.  The final step was to sprinkle with red pepper flakes that I partially powderized in the spice mill.  After everything is seasoned I place the sheets of meat in the hot sun until they were dry.  I then cold smoked the meat for 4 hours in my smoker at 150 degrees.  Homemade jerky is good stuff ~


Thursday, August 30, 2012

Dry Rub - 9/30/2012

Here is a dry rub recipe that rocks!  This is a base that can easily be heated up with additional pepper.  The nutmeg is discernible in this very large batch.  The cayenne is on the lower end of the Scoville scale.  ~ 


Beef Jerky

Everyone should make their own beef jerky.  I have been a connoisseur of beef jerky all my life.  The various Polish, German, Czech etc meat markets around Texas do a very good job.  You can't drive by Prasek's Market and not stop, not if you have any sense.  Prasek's has a huge selection of jerky and beef sticks and it is all great! My buddy in Northern California has been consistently turning out beef jerky superior to anything I have ever tasted.  The Northern California climate is very favorable to the production of beef jerky.  The low humidity is the exact opposite of the climate here in Southeast Texas.

The method:

I carefully laid out strips of grass fed beef roast sliced thin.  I then sprinkled with garlic powder, black pepper, salt, sucanat (natural sugar cane crystals) , red pepper both pulverized and whole.  I then mixed up some soy sauce, Worcestershire sauce, pulverized pineapple and sucant.  I used a submersible blender and then painted it on with a paint brush.  See photos ~

I laid everything out on sheets of heavy duty aluminum foil and then put the sheets in the sun on the counter of my bbq pit.  The sheets dried up significantly in the sun.  On this batch of jerky I smoked at 175 for a few hours way away from the firebox with only a small fire going.  I will drop it down to 150 the next batch.  I think a smaller fire will reduce the smoke and enable me to increase the draft and maintain the lower temperature.  I started the aluminum foil sheets in the pit so the strips of jerky would dry a little more before direct contact with the grate.  I then laid the strips out directly on the grate and smoked till dry. See photos ~

This is some good stuff~ 

Tuesday, June 12, 2012

Marinara Sauce

Marinara Sauce

6 large tomatoes blanched and chopped
½ onion
1 C fresh basil
½ T black pepper
Fresh garlic to taste  1 T or more
2 t sea salt
2 T olive oil
1 T sucanat
1 T balsamic vinegar
Tighten with arrowroot or corn starch

I finely chopped half of an onion and sauteed until caramelized.  Add the tomatoes, garlic, basil, black pepper, salt, sucanat and vinegar.  Simmer for a few minutes and add the corn starch.  Delicious ~