@fatburningman tweeted about my bison tartare which reminded me that I owe you guys a recipe-ish. All together now: Thanks, Abel!
I go through many different ingredients/versions of tartare depending on what I’m craving, but what always remains the same is the use of @thehonestbison’s fillet mignon tips.
What you’ll need:
4 ounces @thehonestbison mignon tips
1/4 tsp sea salt
1 tablespoon chopped grass fed honey butter*
1 tablespoon @primalkitchenfoods honey mustard marinade found at @wholefoods
1/2 tablespoon chopped green onions
1/2 tablespoon diced red onions
1/2 tablespoon chopped cilantro
1 teaspoon minced jalapeño, or less if you’re not into the heat.
Here’s what to do:
Prepare all your garnishes first, make pretty lil piles of them and set aside.
In a bowl, whisk the salt and pepper with @primalkitchenfoods honey mustard marinade.
Then, take your steak tips (COLD), and roughly chop them into lil’ bits.Mix them into the bowl, coating it evenly.
From here it’s up to you how you want to plate this dish, you can mix it all up; garnishes, honey-butter bits, and meat together. You can form your tartare into that classic circle and pile your garnishes separately all around the perimeter (scroll back in my feed a week or 2 to see an example), you can stack it, etc. At home, I don’t get that fancy, I usually just mix it up or put it into a cabbage wrap.
That’s it. Not as intimidating as it sounds as long as you choose high quality meat. I crave and eat tartare multiple times a week. If you end up doing this, tag me in it. I’d love to know how you make this your own. *honey butter, I have a block of grass fed butter that I lightly melted and whipped with raw organic honey then formed back into a block in the fridge. I do this with honey, pepper, garlic, turmeric, etc for added pop/flavor and good-for-me spices and good fats. #eatplaycrush
Here I am again, getting you to eat your offal. This time a little more uncover and so delicious, you’ll forget you ever disliked organ meat. What you’ll need: 2 tablespoons butter, ghee, or coconut oil 1/2 yellow onion, chopped 1 large heirloom tomato, cubed 1 tablespoon finely ground espresso 1 garlic clove, chopped 1 lb ground bison blend (heart, liver, meat) 2 tablespoon chili powder 1 tablespoon cumin…
I know, right?! I’ve been missing Baklava SO much. I first made this about 3 years ago for myself and really wonder why I never shared this with you. Forgive me? *wink* Here’s the deal, this is for a modest serving of baklava. Roughly 20-22 pieces depending on how large you cut your diamonds. I say that’s a modest amount because baklava is typically made in LARGE trays, I’m…
As seen on Instagram:
? and “tahini” ginger chews.
Remember these from my feed way back when? ? I used to make these by the jar full, sometimes strictly for sweet tooth needs and sometimes with Alpha Brain and MCT oil for special clients. ?#nonamedropping Today, just sweet pleasure whilst I watch the game.
Made 3 ways: Plain, Walnut, and Pistachio.
SUPER easy to make, and this was the phase between Unicorn Fuel and Phat Fudge. I messed up batch of chews/halwa and turned it into solid formed Unicorn Fuel when I thought, why not throw in all the ingredients? Later, per the need of a professional athlete client, dropped the honey, increased the fat (added butta) and voila Phat Fudge was born. You follow? ?Ha.
What you need:
1/2 cup honey (I use this kind)
1/2 cup tahini (I use Kevala)
1 tsp ginger powder, +/- depending on your spicy preference
1/2 tsp vanilla
Any mold of your choice (this is the one used in the photo)
What to do:
In a sauce pan, heat up the honey until it bubbles up, almost to the point where you’re having anxiety about burning it too much. Good explanation, yes? It will look like the pot is mostly bubbles/foam.
Pour in the tahini, vanilla and ginger and whisk really, really well.
Precise vanilla and ginger amounts are up to you. I like it SPICY so hecka ginger goes in.
Once whisked, switch to a large spoon and continue stirring over medium heat until it thickens.
It will begin to separate from the pan as you stir into a thick paste.
Spoon or pour into any mold your heart desires.
Stuff in nuts of choice.
Place in the freezer for at least 2 hours for the chews to “crystalize” giving it a very unique chewy texture.
You’re basically breaking it up before it turns into Halwa (middle eastern dessert) which requires a 36 hour cold/covered environment.
To store, you can wrap them in wax paper then store at either room temperature or keep them in the fridge. Note, if you keep them wrapped at room temperature then it’s EXTRA important that you freeze them for the 2 hours (at least) recommended in this post.
As always, get creative. Make it different flavors. Add coffee grounds. Add fruit. Add nuts. Dust with sugar. Have fuuuuuun!
Reminder, if you ever LOVE an Instagram caption or recipe post, a lot my posts spontaneously turn into blog posts on paleochef.com thanks to the help of magical scotch-fueled unicorns so you can easily bookmark/share without losing it in the feed.
Haaaa. Get it? Feeeeeeeding your mouths and mind one sassy post at a time!
Alright, back to the second half. Late! ✌? #eatplaycrush
See original Instagram post here:
I weep as I post this general guide to Grain-Free Spanakopita. Every 6-8 months I try cheese to see if my body has decided to rid itself of the intolerance. ONE DAY, I will mind over matter my gut to go face deep in a tub of fresh and creamy feta cheese.
I still make traditional spanakopita with phyllo for those that tolerate it because (thanks to my Mom) I make some award winning shit. This is not that exact recipe, for very obvious reasons. Somehow, I don’t think you’re going to complain about the one I’m giving you.
Approx measurements here as it has to do with your preference of ratios and how large of a casserole you’re making. Don’t worry if you end up over on cheese. It’s feta. It’s amazing. Make a salad with the leftovers.
If you like what you see in my feed, guys: Share. Tag friends. Use the #eatplaycrush hashtag. Make some noise. We’re not effing around in 2016.
What you’ll need:
3 large cups of feta cheese, room temp
2 lbs of spinach, roughly chopped
1/2 diced yellow onion
2 large eggs
coconut milk, thick but not cream
1/4 cup butter or ghee, melted
What to do:
In a bowl, using your hands, mix the feta, eggs, pepper, nutmeg, & coconut milk until it’s mixed well and formed into a paste/cream.
Optional: You can sauté the onions, then add the spinach to release some extra flava-flav but you don’t HAVE to, I’m just saying extra flava-flav.
Next, in a casserole dish drizzle EVOO on the bottom, and lay down a sheet of @juliansbarkey coconut wraps.
Layer in ze cheese, followed by a layer of spinach/onions
You can build this out wide, across a big dish and then slice and stack on serving like in this photo
OR you can just build it out high, your choice.
BUT, you repeat the layering process until you end with a sheet on top
Brush it with some melted ghee/butter
Cover with foil and baked at 300 degrees for 15-20 minutes
In the last 1.5 minutes, uncover & turn to broil to caramelize/brown that top layer
It’s going to happen FAST so don’t turn your back on the oven
Garnish with some more spinach + drizzled butter + lemon zest + black pepper.
Take a bite. Weep. And repeat.
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