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Category Archive for: ‘Protein’
Caveman Steaks on the Grill

Caveman steaks take us back.  The other day we talked about how our bodies haven’t evolved as fast as our technology in the blog about “A Reversal on Carbs“. Here is a chance to step back to our caveman roots and cook a steak directly on the coals. Please use hardwood charcoal, not charcoal briquettes.

This recipe comes from Men’sHealth section on Guy Gourmet – Eat to Live, Live to Eat.

The recipe says that by cooking directly on the coals you will create a crispier crust and juicier steak.  This recipe calls for T-bones, but any grillable cut of meat will do.  Try the hellfire hot sauce for an extra kick.

 

First, make the caveman steaks.

What you’ll need:
4 T-Bone steaks (each about 1 1/2 inches thick and 12 to 14 ounces)
Coarse salt and cracked black peppercorns

How to make it:
1. Build a charcoal fire and rake the coals* into an even layer (leave the front third of the grill coal-free). When the coals glow orange, fan them with a newspaper to blow off any loose ash.
2. Generously season the steaks on both sides with salt and cracked pepper. Place the steaks directly on the embers about 2 inches apart. Grill the steaks until cooked to taste, 4 to 6 minutes per side for medium rare, turning with tongs.
3. Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter. Cover the steaks loosely with aluminum foil and let them rest while you make the sauce.

Next, make the hellfire hot sauce. Don’t skip this. All you need is four ingredients and a cast iron skillet.

Hellfire Hot Sauce

What you’ll need:
¾ cup extra-virgin olive oil
10 jalapeno peppers, thinly sliced crosswise
10 cloves garlic, thinly sliced
¾ cup loosely packed fresh cilantro leaves, coarsely chopped

How to make it:
Heat the olive oil in a cast-iron skillet directly on the embers, on the side of a gas grill, or on the stove. When the oil is hot, add the jalapenos, garlic, and cilantro. Cook the sauce over high heat until the jalapenos and garlic begin to brown, about 2 minutes. Immediately pour the sauce over the steaks and serve. Serves 4 hungry people.

*Raichlen says: “To get the full effect, you must cook the steaks on a bed of charcoal or wood embers. If you don’t own a charcoal grill, you should. But if you’re firmly wedded to propane, you can achieve acceptable results by preheating your grill screaming hot before you put on the steaks.”

 Jughandle says- Not many things better than a grilled steak and you’ll be getting a good dose of protein too.  Try a grilled sweet potato as a side or grilled vegetables, you’ll love it.

 

Baked Chicken and Sun Dried Tomatoes

Baked Chicken and Sun Dried Tomatoes

click here for print version

INGREDIENTS
1 lb chicken breasts, boneless, cut into 4 oz portions
1 oz olive oil
1 medium yellow or white onion, cut in half then sliced thin
1/2 c sun dried tomatoes, chopped, (not packed in oil)
1/4 cup white wine
1/2-3/4 cup chicken stock (home made if you’ve got it, low sodium if you don’t)
1 teaspoon dried oregano
pepper to taste

DIRECTIONS
Preheat oven to 325 degrees. Rinse the chicken under cold running water and pat dry.Place an ovenproof skillet over moderate heat. Once warm add oil. When the oil is hot, add half the onions to pan and place chicken in the pan with the onions.
Cook chicken for about 8 minutes or until it will release itself easily from the pan then flip to cook the other side. Continue to cook for 4 minutes.  Stir the onions to keep from burning.

Remove the chicken from the skillet. Set aside.

Place remaining onions and tomatoes over the caramelized onions in pan. Allow the onions and tomatoes to sweat in the pan for 3-4 minutes. Reduce heat and add wine. With a spoon stir the pan to remove the browned bits from the bottom of the pan. This deglazing technique will remove the flavor stuck to the bottom of the pan and release it to the vegetables.

Add chicken back to the skillet. Add stock just until the liquid level reaches halfway up the sides of the chicken. Add oregano and pepper to taste. Cover with tight fitting lid and place in oven. Bake 30 minutes.

Enjoy.

For my hunter friends and family with deer in the freezer, here is a recipe from “Hunter Angler Gardener Cook” blog that I thought sounded good for the 4th.  Farm On – Jug

Photos borrowed from their site and taken by Holly A Heyser

http://honest-food.net/2011/07/03/venison-burgers-with-mushrooms/

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