Photos of recipes from the new book Tender Grassfed Barbecue
Photos of recipes from the cookbook Tender Grassfed Meat
A Delicious Traditional Meal
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
A delicious traditional grassfed prime rib roast.
A meal can be one of the most satisfying experiences. A special meal, made of the finest foods available and affordable, made from traditional dishes, was a special treat in most cultures. One of the most treasured experiences in human history was to share a great meal of wonderful real food with family and friends.
Recently, my family shared the joy of such a meal, which I had the pleasure of cooking.
The centerpiece was a prime rib roast, a favorite traditional dish in both Britain and America, which has almost been forgotten.
Grassfed, well-marbled, with a beautiful cap of glorious yellow-white fat, this roast was a throwback to a time when good meat was honored and prized.
I marinated this gorgeous roast with traditional ingredients, including olive oil and traditional English mustard, with just a touch of garlic and several favorite herbs. I let the roast come to room temperature as it marinated, as this greatly enhances tenderness and taste.
Roast potatoes provided a very traditional side dish. They were peeled, sliced, and parboiled, then placed around the roast so they could be flavored with the wonderful melting fat from the roast. The oven was preheated, and the roast set to cook in a roasting pan, with its own bones being the only rack required.
Organic carrots were peeled and sliced, and set to simmer in heavily buttered water, with plenty of organic garlic.
A beautiful bunch of organic Swiss chard, with beautiful deep green leaves, was destemmed, the leaves torn into small pieces, and set to await the final frying, a quick cook with garlic and extra virgin olive oil.
Some fresh crimini mushrooms were sliced, to be fried quickly in butter and olive oil when the time was right.
The meat proceeded to roast, giving off a wonderful smell that made me more and more hungry as time went on. At the halfway point, it was basted with the drippings, the potatoes were turned, and the roasting resumed.
At the end, the mushrooms were quickly fried to a beautiful brown color in plenty of butter and olive oil, smelling wonderful.
The Swiss chard was fried quickly with garlic and olive oil, shrinking into a small mass of deep green goodness.
The roast was sliced and served, tender and so flavorful, having the unique taste that only a prime rib roasted with its fat, on the bone, will ever have.
The crusty potatoes, deliciously enriched with the beef fat they roasted in, were a perfect complement to the tender meat.
The carrots, mushrooms, and Swiss chard all added their own joys to the meal, providing a variety of tastes and a powerhouse of nutrition.
We ended the meal happy, satiated, and well-nourished.
That was a special traditional meal.
This post is part of Fat Tuesday blog carnival.
Give Grassfed Meat, not Candy, on Valentine’s Day
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Mighty Porterhouse, page 56. Tender Grassfed Barbecue
The idea of having a special day to celebrate your love is both romantic and enjoyable. People in love have been sharing special days long before the creation of Valentine’s Day. There is no doubt that Valentine’s Day has been heavily commercialized, and the candy industry has tried to seize this day for its own, to the point that many people expect to get candy as a gift on Valentine’s Day.
But candy is very unhealthy, being full of refined sugar or other sweeteners, and a host of other unhealthy ingredients. In fact, high doses of refined sugar is one of the worst things the Standard American Diet (SAD) has to offer. Too much sugar disrupts the natural functions of our body, causing havoc and setting the stage for many illnesses. Just about all candy has too much sugar, in my opinion. And I consider artificial sweeteners to be even worse.
Which is why I do not give candy to my love on Valentine’s Day. I give grassfed meat, and use it to make a romantic meal.
Grassfed meat is very healthy, supporting the natural functions of the body, including reproduction and all that goes with it. Properly cooked grassfed meat does not leave the eater feeling stuffed or bloated, but refreshed and renewed, and fueled for a romantic evening. And there is something truly romantic about sharing a special, traditional meal.
Our Ancestors Celebrated Special Occasions with Meat
In most cultures, our ancestors had many holidays and special occasions to celebrate. One of the most enjoyable ways to celebrate these special days was with a special meal, and meat, usually grassfed meat, was the most common choice. Grassfed meat and grassfed fat are the oldest and most nutrient-dense foods known, and are so satisfying when properly cooked. A review of recorded culinary history shows a huge variety of meat dishes prepared to celebrate special occasions.
Some Special Meat Selections for Valentine’s Day
Some cuts of meat have been used for romantic dinners as a matter of tradition. I have used many of these, and all of them came out great and enhanced the occasion. Some of my favorites are:
Thick Grassfed Ribeye Steak
These delicious steaks, cut from the prime rib area, a cut of meat that used to be the food of heroes, have a unique and delicious flavor of their own. Grassfed ribeye steaks have the most flavor of all. A nice marinade will help make the meat even more tender and bring out its flavor. Grassfed ribeye steaks are wonderful sautéed in butter to medium-rare perfection. Every bite provides strength and health, and it is possible to trim and arrange two such steaks so they form a heart shape, to celebrate Valentine’s Day.
Thick Grassfed, Bone in Rib Steak
This is a thick steak from the same cut of meat as the ribeye, with the bone left in. This steak is very thick, and is meant to be shared by two. It is a favorite cut in France. This meat has all the advantages of the ribeye, with the bone providing even more flavor. It is a wonderful steak to share, and so delicious!
Thick Grassfed Porterhouse Steak
The Porterhouse is made for two, as it is at its best when cut thick. The Porterhouse, which is almost identical to the T-bone, contains two wonderful cuts of meat, the tenderloin, and the strip. Both have different textures and flavors, and complement each other wonderfully. The bone that separates the two cuts of meat adds incredible flavor and tenderness to both cuts, along with increased mineral content. Like most grassfed steaks, the right marinade greatly increases tenderness and brings out the wonderful flavor. The bone makes these steaks difficult to sauté, but they are wonderful grilled, or broiled with butter.
Grassfed Rack of Lamb
Castilian Rack of Lamb with Chine, page 167, Tender Grassfed Meat
This luxury cut is also perfect for two. Known in ancient times as the “Champions Portion,” the dense, flavorful meat rests on a rack of bones, and is topped off with a magnificent cap of grassfed fat. The fat and bones provide incredible tenderness and flavor. Properly marinated and cooked, the meat is not at all gamy, but has a somewhat nutty flavor that is delightful to eat. It is best cooked medium rare to rare, and is full of valuable nutrients. But it is the taste that makes this cut something special.
My cookbooks, Tender Grassfed Meat and Tender Grassfed Barbecue, have many delicious recipes for these wonderful cuts of meat.
By giving the gift of grassfed meat, you promote health, not sickness, as well as a wonderful taste and nutrition experience.
This post is part of Fat Tuesday, Real Food Wednesday, and Fight Back Friday blog carnivals.