Hey guys!
Couple of notes for this week:
If you can't find rabbit for the rabbit recipe, you can use chicken, but just watch it since chicken isn't as tough and will get tender faster. You can check out nearby international or ethnic markets to see about getting rabbit.
The bbq sauce calls for molasses. This isn't really primal/paleo, so please leave it out if you want. My personal feeling is that 1 tablespoon of molasses in the whole batch of sauce isn't going to mess anything up and adds a distinctive flavor.
Grocery List
Beer, Wine and Spirits
☐ 1/4 cup dry white wine
Canned and Jar Goods
☐ 1.25c broth
☐ 6oz tomato paste
Meat
☐ 2 tbsp bacon grease
☐ 5 pounds whole leg of lamb
☐ 1 1/4 pounds pork tenderloin
☐ 2 cups rabbit or chicken stock or low-sodium broth
☐ One 3-pound rabbit—cut into 2 whole legs, 2 front quarters and 1 whole loin all on the bone
Miscellaneous
☐ 1 pack of country style ribs (these are not really ribs, though they may have bones. You can certainly use real ribs, though!)
Oils and Dressings
☐ 1 tbsp apple cider vinegar
☐ 2 tablespoons oil
☐ 1 tablespoon olive oil
Produce
☐ 3 cloves garlic, minced
☐ 1 fennel bulb, cut into 1/2-inch dice
☐ 1 teaspoon minced garlic
☐ 4 garlic cloves, minced
☐ 1 teaspoon lemon zest
☐ 1 medium onion, cut into 1/2-inch dice
☐ 1 onion, diced
☐ 1 rosemary sprig
☐ 2 tablespoons chopped fresh rosemary
☐ 4 sage leaves
Sauces and Condiments
☐ 1/4 c balsamic vinegar
☐ 1/2 cup Dijon mustard
☐ 2 tablespoons prepared Dijon-style mustard
☐ 1/4 cup honey
☐ 1 tbsp molasses
Spices and Seasonings
☐ 2 tbsp chili powder
☐ 1 teaspoon garlic powder
☐ 1 teaspoon freshly ground black pepper
☐ 1 teaspoon ground coriander
☐ 1 teaspoon ground cumin
☐ 1 tbsp liquid smoke (optional)
☐ 1 tsp dry mustard powder
☐ 2 tablespoons yellow mustard seeds
☐ 1 teaspoon dried oregano
☐ Salt and freshly ground pepper
☐ 1 teaspoon coarse sea salt
☐ 1 teaspoon dried thyme
☐ 2 thyme sprigs
Slow cooker country style pork ribs
Crockpot, Pork
Source http://ift.tt/1zGHD7m
Ingredients
Sauce:
2 tbsp bacon grease
1 onion, diced
4 garlic cloves, minced
1.25c broth
6oz tomato paste
1 tsp dry mustard powder
1 tbsp molasses
1 tbsp liquid smoke (optional)
2 tbsp chili powder
1 tbsp apple cider vinegar
1 pack of country style ribs (these are not really ribs, though they may have bones. You can certainly use real ribs, though!) Directions
In a sauce pan, heat 2 tablespoons of bacon grease. Add one diced onion and cook until soft. Add 2 to 6 minced garlic cloves. Then add broth, tomato paste, dry mustard powder, molasses, liquid smoke (optional), chili powder, apple cider vinegar and let simmer about 10 minutes. If you want some extra sweetness (the molasses should be enough) you can add some honey.
Place the country style pork ribs in the crock pot, fat side up, bone side down if possible. Pour the sauce over the ribs. Add about a cup of liquid if you are using commercial sauce to provide enough cooking liquid. Set to low and let cook 6 to 8 hours.
They are done when the pull apart easily. Optional, put them under the broiler a couple of minutes to brown and crisp.
Braised Rabbit with Mustard and Fennel
Uncategorized
Prep 30 MIN Cook 1 HR 35 MIN Plus overnight marinating Makes 4 Source Foodandwine.com
Ingredients
1/2 cup Dijon mustard
2 tablespoons yellow mustard seeds
One 3-pound rabbit—cut into 2 whole legs, 2 front quarters and 1 whole loin all on the bone
Salt and freshly ground pepper
2 tablespoons oil
1 medium onion, cut into 1/2-inch dice
1 fennel bulb, cut into 1/2-inch dice
2 thyme sprigs
1 rosemary sprig
4 sage leaves
1/4 cup dry white wine
2 cups rabbit or chicken stock or low-sodium broth
Directions
In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper. Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.
Preheat the oven to 325°. In a large nonstick skillet, heat the oil. Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust on the rabbit as possible. Transfer the rabbit to a plate.
Add the onion, fennel, thyme, rosemary and sage to the skillet. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the wine and cook, scraping up the browned bits from the bottom of the pan. Add the stock and bring to a boil. Nestle the rabbit pieces in the vegetables.
Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes, until is tender. Uncover and braise for 10 minutes longer, until the rabbit pieces are glazed.
Transfer the rabbit to a plate. Discard the herbs. Boil the sauce over high heat until the liquid is reduced by two-thirds, about 5 minutes. Season with salt and pepper and return the rabbit pieces to the sauce to heat through.
Pork Tenderloin with Seasoned Rub
Uncategorized
Prep 5 min Cook 30 min Makes 4 servings Difficulty Easy Source Foodnetwork.com
Ingredients
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried thyme
Salt
1 1/4 pounds pork tenderloin
1 tablespoon olive oil
1 teaspoon minced garlic
Directions
Preheat the oven to 450 degrees F.
In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.
Roast Leg of Lamb with Rosemary
Uncategorized
Prep 15 min Cook 1 hr 20 min Makes 6 to 8 servings Source Allrecipes.com
Ingredients
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1/4 c balsamic vinegar
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
Directions
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, vinegar, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
Preheat oven to 450 degrees F (230 degrees C).
Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Submitted January 24, 2015 at 11:06PM by Lereas http://ift.tt/1B4Jb6q primalmealplan
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