Photos of recipes from the new book Tender Grassfed Barbecue
Photos of recipes from the cookbook Tender Grassfed Meat
Energizing Egg Recipe: A Nutritional Powerhouse
By Stanley A. Fishman, author of Tender Grassfed Meat
Ultimate Energizing Eggs
This just might be the most nutrient-dense egg dish I know.
This recipe was inspired by low-carb advocate Jimmy Moore. Jimmy is on a very unusual diet. He is eating only eggs, butter, and cheese. For each egg he eats, he has 1 tablespoon of butter and can have up to 1 ounce full fat cheese. Jimmy is using pastured eggs from a local farmer, pastured butter, and raw cheese. The amount of nutrients in each of these ingredients is huge, and combining them enhances their value even more. This diet has ignited a storm of controversy on the Internet, but Jimmy is fine with it. He has lost over 20 pounds in two weeks, and has been able to give up artificially sweetened diet soda for the first time in six years. He is full of energy and feels great. Jimmy calls this diet “eggfest.â€
I should mention that this diet was specifically designed for Jimmy by health care professionals, and he is being carefully monitored while on it. Obviously, this is a short term diet, not a permanent one.
I am not recommending or condemning this diet. I am doing fine with the Weston A. Price Foundation diet, and I am not about to give up my grassfed meat and fat.
But I do recommend this egg dish, which combines all the elements of Jimmy’s eggfest to create a nutritional powerhouse. This is a wonderful dish for breakfast, and I find it really energizes me. And it tastes very good indeed. The stirring is very important as it really combines all the ingredients well. It may look like ordinary scrambled eggs, but wait until you taste it!
Here is a link to my podcast interview with Jimmy Moore:
Stanley Fishman Cooks Grassfed Meats the RIGHT Way!
Ultimate Energizing Eggs (The Jimmy Moore)
4 pastured eggs
4 ounces raw cheddar cheese, full fat
4 tablespoons pastured butter
- Chop the cheese into very small pieces.
- Break the eggs into a bowl and mix well with a fork.
- Add the cheese to the eggs and mix well.
- Heat the butter in a medium sized skillet over medium heat until the butter melts.
- Add the egg/cheese mixture to the butter and start stirring the mixture in a clockwise direction with a fork as it cooks.
- Continue to cook and stir until the eggs set. They should set within a few minutes and look just like the photo of the recipe.
Serve and ENJOY!
This post is part of Real Food Wednesday Blog Carnival for March 31, 2010 at Kelly the Kitchen Kop.
Another Way to Improve Pork
By Stanley A. Fishman, author of Tender Grassfed Meat
Wet Pork Rub Ingredients
Even the best pork I can find today is just too lean. Modern pork often comes out tough and tasteless because it is so lean. I have experimented with a number of different ways of improving modern pork. This wet rub does the job, giving a wonderful flavor to pork and making it tender. I used a 2,000 year old seasoning tradition and the pork came out great. Here is the link to the article on Kim Hartke’s fine blog:
Wet Rub for Pork
The Cooking Advantages of Grassfed Meat
By Stanley A. Fishman, author of Tender Grassfed Meat
Grassfed meat has many cooking advantages over other meat. Grassfed meat is tender and tastes much better than other meat. Grassfed meat is often easier to cook that other meat. Surprised? All of these statements are absolutely true, if you know how to cook grassfed meat.
Grassfed Meat Is Different
Grassfed meat, coming from animals that have been fed the diet they were designed to eat, is quite different from other meat. It is denser, with considerably less water in it, and leaner. It has much more flavor, right in the meat. These differences mean that grassfed meat can be cooked at lower temperatures, shrinks much less in cooking, does not release water into the pan, cooks much faster, needs little or no seasoning, and is much more satisfying, so you are satisfied with a smaller amount.
No More Smoke in the Kitchen
Conventional steaks are almost always cooked over very high heat, creating much smoke in the process. The high heat is necessary to deal with the large amount of water in the meat. Grassfed meat browns beautifully over medium heat, whether on the grill or in the pan or under the broiler.
No More Water in the Pan
Conventional meat will often release a fair amount of water into the pan when it is heated. This water can really interfere with the cooking process, and can ruin the taste and texture of the meat, while diluting the flavor of any sauce or gravy. The only way to prevent this is to use really high heat. Grassfed meat does not have this excess water, and will almost never have this problem.
Shrinks Much Less in Cooking
Grassfed meat retains most of its volume when properly cooked with a dry heat method. A conventional roast will shrink in size dramatically when roasted. Grassfed meat will shrink much less, because it is denser, with much less water.
Grassfed Meat Cooks Much Faster
Grassfed meat cooks much faster than conventional meat. You can cook a delicious roast with a roasting time of 30 minutes. Steaks, stews, and pot roasts also cook much faster. This gives you considerable saving, in time and energy costs, and is much more convenient.
Grassfed Meat Needs Less Seasoning
Grassfed meat, properly cooked, has great natural flavor right in the meat and fat. This flavor is so good that it does not need much in the way of seasoning to be outstanding. The recipes in Tender Grassfed Meat are designed to bring out the great natural flavor of the meat by using just a few traditional ingredients and flavor combinations. This tastes so good that I am getting very hungry as I type this, and I just had a big breakfast! Conventional meat has a bland, uniform taste that needs all kinds of seasoning and sauce to provide flavor.
Grassfed Meat Is Much More Satisfying
Grassfed meat and fat are full of nutrients, and have much less water in the meat. This makes grassfed meat very satisfying. When your body gets the nutrients it needs, hunger stops and you lose the desire to keep eating. Now that I eat grassfed meat, I eat half the amount of meat I used to. I did not make a decision to eat less meat, it just happened because grassfed meat is so satisfying. When I am satisfied, my desire to eat ends, and I stop eating.
Grassfed Meat Is Tender and Easy to Cook
I ruined the first grassfed meat I cooked, because I tried to cook it like conventional meat. After much research, I learned how to adapt the knowledge of our ancestors and developed several methods of making grassfed meat tender and delicious. I have found that cooking grassfed meat with these methods is easy. These methods are described in Tender Grassfed Meat, and they have worked for many people who knew nothing about cooking grassfed meat.
This post is part of Fight Back Friday, March 19th at Food Renegade.
A Plea for Naturally Fed Pork
By Stanley A. Fishman, author of Tender Grassfed Meat
This became a delicious pork roast.
Why didn’t you include pork in your book? That is the most frequent question I get about Tender Grassfed Meat. The answer is simple. It is very hard to find pork that has enough fat. And it is even harder to find pork that is not fed a substantial amount of soy. Lean pork needs a lot of help or it invariably turns out dry and tasteless. Even with a lot of help, it is hard to do better than mediocre, which is not good enough. Soy fed meat is something I try to avoid. The problems are interrelated, because feeding soy to pigs makes their meat leaner. That said, naturally fed, fat pork is one of the most delicious meats you will ever eat.
The Popularity of Pork
Pork has historically been one of the most popular and widely eaten meats. The ancient Greeks, Romans, and Chinese had one thing in common. They all loved pork, which was their favorite meat. Pork was also the favorite and most widely available meat in Europe, and Polynesia. The Georgians of the Caucasus, a people famed for their longevity, love to eat pork, the fatter the better. Pork was without doubt the favorite meat in America, until the 20th century.
The Natural Diet of Pigs
Pigs are omnivores, who will eat anything. Pigs are forest animals, and their natural diet was based largely on nuts, fruits, and seeds that fell to the forest floor, as well as insects. Pigs used to be raised around forests, which allowed them to feed on the nuts of various trees, such as acorns and beechnuts, (also known as mast). When the forest wasn’t available, pigs were often fed surplus crops, table scraps, and nut crops such as peanuts. Both of these diets made it easy for the pigs to get fat, which gave their meat succulence and kept it from drying out. Pigs fed on mast had a particularly fine flavor, often varying depending on the predominant tree in the area. For example, acorn fed pork had a different flavor from beechnut fed pork. However, pigs fed crops, such as peanuts and apples, also had plenty of fat, and a wonderful flavor based on the crops they were eating. Smithfield hams, which were made from peanut fed pork, were renowned for their fine flavor all over the world. The taste of the pork was heavily influenced by the diet of the pigs.
Soy Rears Its Ugly Head
The wonderful quality of American pork was destroyed by an event and a new kind of feed. The event was the advent of the so-called lipid hypothesis, which claimed that heart disease was caused by eating saturated animal fat. This hypothesis was never proven, but was accepted as fact, first by the manufacturers of vegetable oils and artificial fats, then by the marketing influenced medical profession, then by the government, then by the media, and then by almost everybody else. Since the pork of the time had a good amount of fat, (which is one of the main reasons it tasted so good), pork sales plummeted. The pork industry decided to greatly reduce the fat in pork. They learned that feeding soy to pigs would make the meat much leaner. Soy feed was very cheap. They also bred pigs for leanness. The pork industry succeeded in developing much leaner pork—pork that was so lean that they compared it to chicken breasts. This “success†is the reason that most American pork is lean, dry, tough, and tasteless. It takes a great deal of work to make this pork even mildly tender and tasty.
The Difference
On a very few occasions, I have been lucky enough to eat pork that had the traditional amount of fat, and was not fed soy. This meat was so tender and delicious that it is hard to believe it is even remotely related to soy fed lean pork. I truly believe that soy feeding ruins the taste of pork.
A Request to Farmers
I ask you to make good, fat, naturally fed, soy-free pork available again. I think you will find that there is a great market for this product. There are so many of us that want to get soy out of our diet. If you will make quality pork available, I will recreate recipes for this pork that will do it justice. That’s a promise.
This post is part of Real Food Wednesday Blog Carnival at Kelly the Kitchen Kop.
A Sample of Tender Grassfed Meat
By Stanley A. Fishman, author of Tender Grassfed Meat
Herb Crusted Strip Loin Roast
Tender Grassfed Meat is a different kind of cookbook. I designed the book to provide a lot of information about grassfed meat, why it is healthier, why it is best when cooked differently, and how to cook it. I also filled the book with delicious recipes. The following blog post is a sample of the book, containing information about grassfed meat, why it should be cooked differently, and a delicious recipe that demonstrates how to cook it.
Here is a link to the post, at Hartke is Online, one of my favorite blogs:
At Last, The Secret to Tender Grassfed Meat, Revealed!