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Beyond Bacon Review and Giveaway!

Unless you have been living under a rock for the past few months, you must have heard the buzz about the new book from the Paleo Parents, Matt McCarry and Stacy Toth. I hesitate to call Beyond Bacon a cookbook because it is so much more than that, this is actually the paleo pork bible, it tells you everything you need to know about purchasing and cooking a whole hog.

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Now, I consider myself to be quite the pork connoisseur, and they still managed to surprise me with the range and variety of recipes included, there is even a BBQ section for those of you with a smoker addiction(although I might have to challenge them to a cook-off for best smoked pork shoulder). The only disappointment is that I didn’t have this in my kitchen sooner, I really could have used this after our last hog aporkalypse when I was stuck with what seemed like an endless supply of pork chops.

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This book on it’s own is truly a piece of art, with rustic photography on each page more beautiful than the last but once you start to indulge in these recipes you will have a new appreciation for all parts of the hog. A couple of my favorites so far are the smoked pork belly, Italian tomato pork chops, and the salted mocha biscotti and I even tried my hand at making my own lard, caramel fudge and pancetta.

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Pancetta in progress

Ok, so I know you are sick of listening to me rave about Beyond Bacon, so I will stop myself before I ramble on all day.  I love this book, and you clearly need it, luckily Matt and Stacy sent along an extra copy, so here is your chance to win one…

Beyond Bacon Cookbook Giveaway

Good luck!

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16 Comments

Posted by on June 18, 2013 in Bacon, Pork, Random

 

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Leftovers: Italian Pulled Pork Two Ways

Ok, so you just made a whole pork shoulder over the weekend, now what the hell are you supposed to do with all the leftovers? If you are like me, you will get sick of eating that much BBQ, there is only so much of the same food I can eat before saying f*ck it, and end up giving the leftovers to the dogs.

Please please please can we have some? Look we are sitting pretty!

Please please please can we have some? Look we are sitting pretty!

Anyone who knows how big an entire pork shoulder is knows how necessary these leftover recipes are.  You will need:

  • 1/4 cup balsamic vinegar
  • 3 TB dried basil and oregano
  • 1 tea of onion powder
  • 6 cloves of garlic
  • 2/3 cup sun-dried tomatoes chopped(I get mine dried like raisins, but packed in oil will work too)
  • 1/2 an onion
  • a sprinkle of parsley
  • crushed red pepper (to taste)
  • 2 cans of diced tomatoes(I buy the tetra-paks that are 26 ounces, but the cans are usually 14 ounces)

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Heat the sauce in a dutch oven and stir until everything is combined.  Add in your leftover pulled pork and heat thoroughly. Sprinkle with parsley and serve!

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Wait….there’s more! No BBQ? No problem(I am talking to you Megan).   You can take a pork shoulder roast or picnic roast, and cook it indoors too.  I have had it both ways and it is equally delicious!

Like so

Like so

Preheat the oven to 250F and start warming up your dutch oven on the stove with a bit of cooking oil.  If you don’t have a dutch oven use a heavy for browning skillet and then transfer the pork to a roaster or oven safe pan with a lid or covered in tin foil(maybe even a crock pot if you want to throw it on before work and come home to a perfect dinner). Add in the balsamic vinegar and deglaze the tasty bits off the bottom of the pan, then add in your sauce ingredients.  Stir until combined, then cover and put that awesomeness in the oven for 4-5 hours.  After a few hours, check the pork, it should start to pull apart easily.  Pull the chunks you can apart, give it a quick stir, and back in the oven for another hour or two.

I did not really time this, I just left it in the oven all afternoon.  Once it breaks apart into pulled pork easily it is done! I usually check periodically, then turn the oven down to 175 or off and leave it in there until my hubby gets home to enjoy that deliciousness.  Chances are you will not burn this if it stays in for a few extra hours.

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Also the SousVide and TX Bar Organics recipe showdown voting is up, please take a minute to vote for Primal Smoke and get yourself entered to win a great gift card! What BBQer wouldnt want 200$ of free beef?

 
4 Comments

Posted by on January 29, 2013 in Pork

 

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SousVide Surf and Turf Benedict

In case you haven’t heard, the SousVide  and TX Bar Organics paleo blogger challenge is in full effect.  Please take a minute and vote(for me of course).  Anyone who votes is automatically entered to win one of the $200 gift cards.  Here is the badass breakfast recipe I created for the challenge…

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Ingredients:

  • 1.5lbs of cooked snow crab legs or approx one cup of crab meat
  • 3 eggs
  • 1 teaspoon of Old Bay seasoning
  • 3 cloves of garlic minced
  • 1 finely chopped jalapeno
  • 1/4 teaspoon of onion powder
  • 12 tablespoons of minced red onion
  • 1-2 tablespoons of coconut flour
  • 1/2 teaspoon of duck fat + extra for frying
  • 2 TX Bar Organics grass-fed filet mingons
  • salt and pepper

Ok, I am going to commit a meat sin here for the sake of competition, I am going to take the worlds most perfect cut of beef and slice it open and mutilate it prior to cooking…please don’t be afraid, I am a professional.

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Start by gutting your crab legs and mixing the meat with one egg, garlic, jalapeno, onion, and the spices. Add in one TB of coconut flour and check the consistency, you may want to add a bit more (slowly), so that it holds together.

Next, take that beautiful TX Bar steak and cut it lengthwise almost all the way through, to form a pocket for all your tasty crab stuffing. Salt and pepper both the insides and outsides of the steaks, if you don’t salt your food you don’t love the people you are cooking for! Top each steak with 1/4 teaspoon of duck fat and seal them into a SousVide pouch. Before you go to bed, throw the steaks into a SousVide water oven, at 54 degrees Celsius(just over 129F).

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In the morning, your delicious breakfast will be ready and waiting. Heat up a cast iron skillet and sear the steaks on each side in a bit of fat to get a nice brown crust. Now, I know that benedict style breakfasts are usually served with a poached egg, but I haven’t poached a d*mn thing since I went paleo…why bother when fried eggs are so much better(and easier). Place one egg, fried in duck fat, on top of each steak and smother with coconut hollandaise.

Creamy Coconut Hollandaise ingredients:

  • 1/3 cup coconut cream
  • 3 egg yolks
  • 1 tablespoon coconut oil
  • a squeeze of fresh lemon juice
  • 2 tablespoons chopped chives
  • 1/4-1/2 teaspoon Old Bay
  • salt and pepper to taste

Put the egg, lemon juice, and coconut cream into a bain marie(glass bowl over a pot of boiling water), and whisk like your life depends on it. Seriously, just keep whisking until you think your arm is going to fall off. Slowly steam in melted coconut oil and continue to whisk until the mixture is emulsified. Mix in your chives and spices to taste, this sauce will thicken up as the eggs cook. Garnish your meal with some chopped chives and fresh grated horseradish(optional) This is the only breakfast delicious enough to stand on it’s own without the addition of bacon, that is no small feat, but feel free to serve with bacon if you’re feeling frisky(your tastebuds will thank you).

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6 Comments

Posted by on January 28, 2013 in Beef, Breakfast, Seafood

 

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Holiday Survival Kit

Are you sick of suffering through your family’s holiday parties with nothing to eat? Does your stomach turn at the thought of the impending carb-fest? Do you watch in disgust as your loved ones put out plates of bread-boat dip, chex mix, cookies, cakes, chips, and crackers with balls of some strange substance resembling cheese? Well fear not health conscious citizen! Now you can bring Primal Smokes new Holiday Survival Kit, available today for just three easy payments of $29.95.

Tell you in-laws to shove that stuffing where it really belongs!

Tell you in-laws to shove that stuffing where it really belongs!

 
5 Comments

Posted by on December 12, 2012 in Random

 

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