The Heart Of Texas

2 #s grass-fed beef sirloin or filet 4 C broccoli tops 3 T corn starch 1 C chicken stock 2 T coconut aminos 1 T black pepper 2 T ginger 2 T fresh garlic chopped 3 fresh jalapenos chopped  3-4 T sesame oil Brown rice 2 t pink Himalayan Sea salt 2 T oyster sauce   Method:  cut the sirloin/filet into small pieces and mix with cornstarch, salt and black pepper. Heat wok till hot and add sesame oil and meat. Cook till slightly browned and remove from wok. Add broccoli tops and ½ C chicken stock with jalapenos, garlic, coconut aminos and oyster sauce. Cook for about 8 minutes until broccoli is still crisp. Serve over brown rice. Healthy and delicious ~  

      I In Texas brisket is number one when it comes to barbecue. Pulled, jerked or chopped a pork butt belongs in a hotdog and not on a smoker. Texas barbecue should not be judged by the commercial brisket, barbecue restaurants turn out. You just can not compare a lovingly-tended brisket to a commercial product. It is not even fair to compare. If you want the “Lagniappe” (a little something special) you have to talk to the pros. Texans will argue the fact that barbecue was originated on the open Texas range. Smoking up 1000’s of pounds of brisket is a Texan’s birthright. It is very important to smoke at a low temperature over a long period of time to turn out a tender product. Flavors and methods vary from chef to chef. As taste is subjective, the key is taking your brisket to a place that satisfies the chef. On the barbecue circuit the chef is the chief cook. The chief cook is more times than not, also the bottle washer. There are many decisions associated with smoking a bri

  A white hot black iron skillet with nothing but Kerrygold unsalted butter! YUM!

Ingredients - Red Snapper Filet, Bay Scallops, Shrimp Bell Pepper Celery Onions Garlic Ginger Cilantro  Green Onion Lime juice and lime zest Paprika Jalapeno chopped and powder Bay leaf powder Coconut oil Coconut Cream Black Pepper Salt Tomato Sauce and paste Seafood Stock Granulated onion and garlic Basmati Rice Method to follow ~

  I buy whole free-range organic chickens and slow boil them with 2 onions, 4 carrots, 5 stalks of celery, 6 whole cloves of garlic, 5 bay leaves, pink Himalayan sea salt and fresh cracked tellicherry black peppercorns. After about an hour or when the chicken just starts to fall apart I remove the chicken and let cool. I keep the chicken stock on a medium simmer while the chicken cools. I then de-bone the chicken and put the bones back in the stock. I slow boil the stock with the bones for 3 hours. I then strain the stock and discard the bones and vegetables. I then cut up additional carrots and celery and add back to the strained stock until almost tender. I then remove the vegetables and drop the dumplings into a slow boil/ high simmer and cook for about 20 minutes. After the dumplings are done I add the vegetables and chicken. We love these dumplings and they are good for the soul ~ *garnish with parsley or cilantro or green onion ~ Dumpling Recipe ~ 1 C organic gluten free flour 1