Buttery T-bone Skillet Steak

Grass-fed/finished steaks are considered a tasty superfood in our house, containing exceptionally superior amounts of vitamin A, E, and B, as well as extra dense in calcium, magnesium, and potassium. We don’t take many bottled vitamins in our house. We just eat mineral rich food.

This is a simple way of how I often cook a grass-fed steak:

1. Thaw it completely, and dry it off. If you don’t want to shred up a paper towel, just use a regular (not your favorite) kitchen towel and hang it on a ‘kitchen linens to be washed’ hook.

2. Rub a seasoning over the meat. Really get in there and massage it in. Let it come up to room temperature. Here’s my favorite rub recipe (I buy spices in bulk from Frontier Coop):

   • 4 tablespoons sea salt (I use Redmond), 1 tablespoon thyme, 1 tablespoon red pepper flakes, 1 tablespoon rosemary, 1 teaspoon oregano, 1/2 teaspoon freshly ground pepper, 1/2 teaspoon garlic powder.

   • Save the extra rub for future use.

3. Heat up a cast iron skillet over medium high heat. Put a generous amount of butter in the skillet. Grass-fed meat is lean, and the more butter, the more tasty and tender it’ll be.

4. Gently ease the steaks into the sizzling butter and try to not poke it or over-flip it. After 3 minutes, carefully flip, and finish for a couple of minutes, depending on if you’re looking for rare- 120 F, medium- 130F, or well- 140F. We like to keep a bit of pink in the steak, as this prevents it from getting tough.

5. Let rest for 10 minutes (to let the meat fibers loosen up), and serve just as it is, or slice it thin and add to nachos, tacos, salad, stir fry, or breakfast burritos. The fun is to see how many ways you can use it! Enjoy!

Dutch Oven Lamb Shoulder Roast

Mouth Watering Lamb Shoulder Roast:

Bring roast (4 lbs) up to room temp (1 hour).

Preheat oven to 450.

In a food processor, combine 2T apple cider vinegar, 1T sugar, 5T liquid aminos, 4 cloves garlic, 3/4 cup tomato sauce, handful of mint leaves, some snips of fresh herbs of your choice, 4T lemon juice, and 1/4 cup hot water; pulse til chunky.

Cut several slashes across the fatty part of the roast.

Rub the lamb with olive oil; season with salt and pepper.

Arrange onion rings and peeled garlic in a Dutch oven.

Place the lamb shoulder on top of the onions, fatty side up.

Cover with half of the sauce.

Pour 1 cup of water/broth in the roasting pan.

Cover with Dutch oven lid.

Put in the oven and turn down the heat to 350˚F.

Roast for 3 hours.

Remove lid and increase heat to 425˚F. Check to see if there’s any liquid in the pan; if not, add a cup of broth.

Continue to roast for about 20 minutes.

When done, remove from oven; let it rest for 20 minutes.

Drizzle with reserved sauce.

Serve!!

Fried Chicken Recipe

Fried Chicken. Nothing to be scared of! Just stick an apron on and turn up your skillet.

My favorite way to fry up chicken is out on our back deck, using the burner on the grill. This way the splatters stay outside, and every reason to get outside is a worthy one. However, I have no problem splattering up my stovetop over this recipe if the weather is inclement or you don’t have an outdoor burner. It’s totally worth it!

Use high quality oil (I used half lard, half ghee, but just use something with a high smoke point), pastured chicken, and watch your family devour the meal. Pastured chicken fried in high quality oil is extremely filling, and will make your skin glow and your nails grow. :-) Save those bones, as always, and turn them into golden, gelatinous broth.

Goods to gather:

• 1 chicken, cut into pieces

• 2 cups flour

• 1/2 cup cornmeal

• 2T salt, 2T ground mustard, 2T paprika

• 1T celery salt, 1T pepper, 1T ginger

• 3 crushed garlic cloves (or 2t garlic powder)

• Handful of fresh herbs (thyme, oregano)

Shake up the chicken pieces (a few at a time) in a bag filled with the seasonings until they’re well coated.

Heat up 6T, or 1/2 inch (depending on how big your skillet is) of your oil of choice.

Fry the pieces on medium high heat for 8 minutes on each side (wings come off sooner), or until the skin is golden and the juices run clear.

• Substitute whatever seasonings or herbs you have on hand. Cooking is experimental and flexible like that!