Paleo Lifestyle

Pork and Sauerkraut For New Year’s Day!

Well, New Year’s Eve is right around the corner.  I can’t tell you where 2017 went.  It is such a blur.  We have to have our traditional New Year’sMauri-1 dinner of sauerkraut and pork with black-eyed peas and mashed potatoes.  We will be enjoying this on Sunday night at Midnight–if we can stay awake!

Pork and Sauerkraut

2) 2 pound bags of Snow Floss Sauerkraut (available at your local meat market)
5 pound trimmed pork butt (available at your butcher shop)
1 to 2 Tablespoons of Michael’s Special Seasoning (available at Sherman Provision)pork and sauerkraut
4 apples peeled, cored and sliced
2 Tablespoons of Brown Sugar (optional)

Turn your crock pot on high. Open the bags of sauerkraut and put them in the bottom of the slow cooker. Put the sliced apples and Brown Sugar (if using) on top of the sauerkraut. Season the pork butt with Michael’s Special Seasoning and place the pork butt, fat side up, on top of the sauerkraut and apples. Put the lid on the slow cooker. Cook on high for about 6 hours. Your pork should be done enough to fall off the bone. If it isn’t to that stage cook it a little longer. Remove the pork butt and pull it from the bones and take any extra fat off as well. Return and mix with the sauerkraut and apples. Cook an additional 2 hours on low.

Black Eyed Peas

2 Pounds of dried Black Eyed Peas (available at your local butcher shop
1/2 pound of chopped smoked ham (The Butcher’s Cottage Hams are great for this)Black eyed Peas
1/2  onion, chopped

Soak peas overnight. Drain in a colander and rinse. Put the Black Eyed Peas, smoked ham and onions in a pot. Cover the peas with water (about 1 inch above the peas in good) and bring to a boil. Turn to simmer, cover and cook for about 1 hour and 15 minutes. Do this ahead so you just have to warm up the peas. They don’t take as long to cook as other dried beans. You can also use frozen black-eyed peas and cooking time is cut to 45 minutes.

We always make mashed potatoes and put the Pork and Sauerkraut over the mashed potatoes. You will be glad you have leftovers. The Pork and Sauerkraut will freeze well along with the Black Eyed Peas.

Our wish for you is a blessed 2018. May this be your best year yet! Until next time…From our Butcher Block to your Table.

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Prime Rib for Christmas

It is hard to beat a Prime Rib Roast for a celebration, especially when that celebration is Christmas. Whether it is bone-in, semi-boneless or bonelessMauri-1 you will have a delicious meal to serve your family and it won’t take you all day in the kitchen.

Enjoy your family this Holiday Season.

Rib Roast according to the Betty Crocker Cookbook

Place beef, fat side up, on rack in shallow roasting

pan.  I like to put Montreal Steak Rub Seasoning on the outside of the Rib Roast.   The rack keeps the meat out of the drippings.

(With a rib roast, the ribs form a natural rack.) It

Is not necessary to baste.

Do not add water. Do not cover. Roast in 325 degree

oven. It is not necessary to preheat the oven.

A rule of thumb is to cook a bone in rib 23 to 25 minutes per pound for rare, 27 to 30 minutes per pound for medium and 32 to 35 minutes per pound for well done.

With a boneless roast the cooking time is decreased to 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium and 22 to 24 minutes per pound for well done. The meat thermometer should always be your guide. Remember, the outside ends will be cooked a little more than the center. Remove from the oven when the meat thermometer registers 5 to 10 degrees lower than the desired temperature.

Rib Roast 6 to 8 pounds (Available at your local meat market)  If you want a bone-in Rib Roast, we can cut off the bone and retie it for cooking.

23 to 25 minutes per pound 140 degrees rarePrime Rib 1

27 to 30 minutes per pound 160 degrees medium

32 to 35 minutes per pound 170 degrees well

140 degrees for rare
160 degrees for medium
170 degrees for well done

Oven Browned Potatoes

About 1 ½ hours before the beef roast is done, clean and boil

desired number of potatoes for 10 minutes. Drain the potatoes.

Cut a slice in the potatoes almost completely through. Place the

potatoes in beef drippings in pan, turning each potato to coat

completely. Continue cooking, turning potatoes once, until

tender and golden brown. Sprinkle with salt and pepper to taste.

Always make sure meat products are handled properly and cooked thoroughly.

Until next time… “From our Butcher Block to your Table”.

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Steak Fajitas

Well, Thanksgiving has come and gone, and you are probably a little tired of turkey right now.  We made Steak Fajitas last night.  They were so good.  I just wanted to share the recipe with you.  I did include the chicken instructions for those of you that would prefer chicken over red meat.

 

Steak Fajitas

2 Pounds of Flank Steak (cut into strips) Available at your local meat market (You can also use 2 Pounds of Boneless, Skinless Chicken)photo 1 (2)
3 Tablespoons of Olive oil
1 can of Rotel tomatoes
Fajita Mixture
8 teaspoons Chili powder
6 teaspoons Ground Cumin
4 teaspoons granulated garlic
2 teaspoons dried Oregano

Use 5 teaspoons of the Fajita Mixture
1 sweet red pepper (washed, cored and cut into thin strips)
1 sweet yellow pepper (washed, cored and cut into thin strips)
1 sweet orange pepper (washed, cored and cut into thin strips)recipe-ChickenFajitas
1 sweet onion (peeled, sliced and separated into strips)

Place 2 Tablespoons of Olive Oil in a Gallon size Ziplock bag. Add 5 teaspoons of the Fajita Mixture. Mix well by squeezing the bag together. Add the chicken (or steak), peppers and onion to the bag and allow to marinate several hours or over night.

Preheat the oven to 400 degrees. Place the uncooked chicken, or uncooked steak and vegetables in an 11 X 14 inch glass pan. Add a can of Rotel tomatoes and mix together. Place the glass dish in the oven and cook for 20 to 25 minutes. You can serve the Fajitas on soft flour or corn tortillas.

If you prefer to grill the Flank steak, you can leave it whole, and marinade it in a separate Ziplock Bag. Grill on a hot grill for 7 minutes on each side. Slice it and introduce it to the cooked Fajita vegetables.

Thank you for indulging me as I get my feet back on Ohio soil. Until next time…From our Butcher Block to your Table.

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Gourmet Meals for the Holidays/Shrimp Curry

We all like to entertain–especially at the Holidays.  We have special guests coming but time is at a premium.  I have to share my experience with Karen’s Spice Kitchen Shrimp Curry.

I got home from work 40 minutes before my guests were due at my house. Did I panic? Not on your life! I sautéed the onion and garlic, then added the spice packet. I added coconut milk, tomatoes and simmered while I showered. I made a salad and rice. I added the shrimp and simmered a few minutes. My guests were treated to a gourmet meal and I was not stressed at all.

We carry several varieties of these wonderful gourmet spice packets.  Make sure you pick up what you need at our store and WOW your guests this Holiday season.

Shrimp Curry

Karen’s Spice Kitchen Shrimp Curry packet (available at your local meat market)
1 large onion, chopped
3 cloves garlic, crushed (or 3 tablespoons granulated garlic)
2 tablespoons cooking oil of your choice
2 pounds cooked, peeled and deveined shrimp (available at your local butcher shop)  You can use uncooked shrimp–just cook until the shrimp is done
2 tablespoons lime or lemon juice
1 can (13.5 oz.) coconut milk
8 oz. chopped tomatoes, canned or peeled (seeded if fresh)
1/4 cup chopped fresh cilantro plus extra sprigs for garnish if desired

In a 4 to 5 quart pot, cook the diced onions in oil until transparent. Add the garlic and cook for a minute more. Turn down the heat and add the contents of the larger spice packet (from Karen’s Spice Kitchen). Cook for another few seconds, stirring constantly. Add the lemon/lime juice, coconut milk and tomatoes. Cook the mixture at a simmer (on lowest heat), stirring occasionally for about 10 minutes. Taste and add additional hot chili powder (included in your packet from Karen’s Spice Kitchen), a little at a time, if you like it hotter.

Stir in the shrimp and if desired, the fresh cilantro. Cook for another 2 – 3 minutes before serving over Basmati rice.

The sauce is amazing and the meal is done in 20 minutes. Everyone is happy–especially Mom!

Until next time…From our Butcher Block to your Table.

 

 

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