Taste-wise was ok…a bit bitter – is that normal?
Monthly Archives: February 2011
I’ve made ghee before, but it was only a very small quantity. It turned out ok but I think I didn’t cook it long enough nor strained it properly. From that point, I decided to give this another try and it would be better.
I almost ran out of it so yesterday I had to make a quick run to TJ store to get lbs of Kerrygold unsalted butter so I could replenish my ghee stash.
1 lb of unsalted butter (pastured, grass fed would be the best)
I tried to use coffee strainer and mesh to strain it, but it wasn’t that great. I could still see the “milk part” sneaked through so I figured I just scooped out the oil.
Anyway, now I had my ghee fully stacked and hopefully it’ll last for at least 2 weeks?
TJ has the most reasonable price for Kerrygold butter, but I think it was still quite pricey (8oz for $2.79?) I saw Costco carries it too but only the salted ones. I read on Paleohacks.com that it doesn’t matter whether using salted/unsalted butter to make ghee.
I’ve never cooked lamb before because people said if you don’t know how to cook it properly, the smell would be unbearable. Luckily, my co-worker, C was kind enough to give me her husband’s homemade Roast Masala seasonings.
All natural ingredients: chili’s, garlic, ginger, cloves, black pepper & coriander
Primal/Paleo approved to the boot!
Initially, I only asked her to ask her husband what would be the best spices/herb combo to marinate and cook lamb. Instead, he told her to give me his marinate..FOR FREE! C and her husband has an online business selling marinates and Goan sausage.
Check their website: http://goanfoods.com/catalog/index.php. The hottest selling item is their Goan sausage. I tried their sausage before and it was pretty good, if you can handle the spiciness. For me it wasn’t spicy at all.
And when Superking market had lamb shanks on sale, I knew I had to give this marinate a try!
Roast Masala Lamb
1.5 lbs Australian lamb shanks
1-2 tsp roast masala seasonings
4 garlic cloves
2 shallots – minced
1/2 white onion -chopped
1/2 jicama – diced
1/4 cup of coconut milk
1 tsp coconut oil
1. Marinate the lamb with salt and 1 tsp of roast masala seasoning for 4 hours or overnight
2. Heat the pan with 1 tsp coconut oil in medium heat
3. Saute the lamb until brownish
4. Pour in the rest of the ingredients – season to taste – add 1 more tsp of roast masala seasoning
5. Cover and cooked in medium low heat for about 1 hour
Beef Clod Shoulder Roast was on sale as well, so Beef Roast on the next line!
2.5 lbs beef clod shoulder roast – I trimmed off all the excess fat b/c it wasn’t grass-fed type
Lots of garlic
1 white onion
1 jicama – thickly sliced
Lots of shallots
3 whole cloves
4 dry bay leaves
1 cinnamon stick
8 medium size carrots – thickly sliced
2 tsp ghee
Seasonings from Caramelized Chicken mixture
Basically: salt, pepper, rosemary, thyme, paprika and coriander
1. Rub the beef with the seasonings – snug some garlic cloves – put in storage zip lock bag and tightly sealed (push as much air out as possible) – if you have vacuum sealer, it’d be even better – marinate for overnight
2. Before cooking, bring the meat into room temperature first (take it out an hour prior cooking)
3. If you have slow cooker, just dump everything and cook in slow cooker for about 6-8 hours
4. Pressure cooker method:
I preheated my pressure cooker to medium heat – melted the ghee and saute the onions, garlic and shallot until fragrant
5. Dump the rest of the ingredients -minus the carrots, added 1/4 cup of water and cook under pressure for about 1 hour in medium low heat
6. After the pressure cooker cooled down, I took out the beef
7. Added a bit water to the sauce, dumped the carrots and cooked them in pressure cooker for about 5 minutes
8. Topped the beef with the sauce.
For roasts, I usually enjoy them the day after because it just taste MUCH better than right after they’re cooked.
Have you cooked lamb before? Do you like lamb?
On Friday, the weather forecast mentioned that it’d be super cold over the weekend. When I drove back home from work, it was started to rain already.
When K came back home, his mom gave him 3 whole chicken. Personally, I hate cleaning up a whole chicken. It has way too much fat and since it was conventionally raised, I had to trim lots of the fat away. Usually, the easiest way for me to cook chicken was just bake the whole thing. But my convection oven broke recently and I’m such a noob of using the big oven, so baked chicken was totally out of the option.
When I was cutting up the chicken – separated the dark meat and white meat parts, an idea popped in my head.
I’d use the white meat part to make Pho broth so I could satisfy my pho craving and I’d remake the Caramelized Chicken that I made a while back for the legs.
2 chicken breast bones
Chicken breast meat -cut into cube – lightly season with salt and pepper
2 star anise
1 white onion
3-5 cloves of garlic
1 jicama – thickly sliced
1. Blanch the chicken bones to remove the impurities (dip the chicken bones into boiling water for 1 minute – remove and discard the water)
2. Fill the pot with water (not too much, just enough to cover the chicken bones) – boil the bones with the rest of the ingredients
3. Simmer for about 1 hour
4. Strain the soup and discard the rest of the ingredients.
5. Boil the chicken breast meat in the broth – season with salt accordingly
Since I’ve been craving for pho but didn’t have any in my pantry at the moment, rice noodles did the trick as well.
Technically, it’s not primal/paleo but it’s not like I consume this every single day. Besides what can beat a nice hot noodle soup in this cold weather?
Soak the rice noodle in cold water until soft
Boil them for about 1 minute then immediately soak them in cold water to stop the cooking process. Soggy rice noodles taste nasty.
Enjoy the rice noodles with pho-inspired broth, topped with veggies – YUM! Add some lemon squirt if you’d like 🙂
Pan Fried Caramelized Chicken Legs (modified from this)
2 chicken legs and wings – trim off excess fat as much as possible
1.5 tsp salt
1 tsp dried rosemary
1 tsp dried thyme
1 tsp paprika
1 tsp black pepper
1 tsp ground coriander
3 stalks of green onions – separate the green and the white part
1/2 white onion
1/2 freshly squeezed lemon
1 Tbsp avocado oil
1-2 Tbsp coconut aminos
1. Mix all the herbs/spices & salt together
2. Rub everything on the chicken (make sure to rub underneath the skins as well) – marinate for 4 hours or overnight
3. Line the steamer with paper towel – steam the chicken on high for about 30 minutes
4. Mince the shallots, green onions and onions
5. Heat up the skillet with 1 Tbsp avocado oil for medium high
6. Pan fry the chicken legs until golden brown – turning occasionally
7. Remove chicken from the pan, saute onion mixture until fragrant – season with salt, coconut aminos and lemon juice accordingly
8. Top off the cooked chicken legs with the caramelized onion mixture
I actually like this version better than the baked version. When I baked the raw chicken in the oven, the shallots/onions always got way too burned and the chicken took much longer to cook (about 1 hour or so). By steaming the chicken until cooked, it keeps the chicken moist and lining up the steamer with paper towel made cleaning a breeze as well. Just wrap and throw away the paper towel. The steamer doesn't get too much grease either!
How’s your Saturday so far?
First of all thanks for those who chimed in to my shout out – I guess not many of you are a fan of dark colored avocado..haha though it might still be fine. One thing though, I need to learn how to pick avocados.
Anyway, I made this Sesame Ginger Pork on Friday night after got back from work. Super easy and simple as well.
About 1.5lbs pork tenderloin – thinly sliced and marinate with salt and pepper for at least 15 minutes or overnight
1 tsp five spice powder
1 tsp sesame oil
2-3 cloves of garlic
1 inch of ginger
2 Tbsp coconut aminos
2 stalks of green onions
1 tsp ghee/another high point cooking oil of your choice
2. Heat the cooking pan with medium high – add 1 tsp of ghee. Lightly pan fry the sliced pork
3. When the pork is almost cooked, mix in the ginger, garlic, shallot mixtures
4. Season with salt, pepper, and coconut aminos – taste accordingly.
5. Mix in the green parts of the green onion last – turn off the heat
6. Pour in the sesame oil