Monthly Archives: August 2009

Cabrito Chili-Stuffed Poblano

Mild, pastured Texas cabrito chili with onions, peppers, garlic, tomatoes in a roasted poblano pepper..

Roasted Goat Chili-Stuffed Poblano
Roasted Goat Chili-Stuffed Poblano

Cut a lengthwise strip off one side of a large poblano pepper.  Remove and discard  seed cluster and ribs.

Roast the pepper in a heavy skillet in a 400 degree oven until the pepper begins to blister.  Set aside.

Dice the remaining raw strip of poblano and set aside.

Brown freshly-ground cabrito (young goat) in 2 tablespoons bacon fat or leaf lard. Pour off all but 1 tablespoon fat.

Add peppers and onions and sauté until vegetables begin to brown.

Add tomatoes, garlic and 1 tablespoon homemade chili base and stir to combine.  Simmer 10 minutes.

Add green onions and cilantro and stir to combine.

Spoon chili mixture into the cavity of the roasted pepper, top with raw goat milk cheddar and roast until pepper is hot and cheese is bubbly, about 10 minutes.



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Roasted Banana Walnut Ice Cream

Ripe bananas roasted with raw brown sugar, walnut butter and a touch of fresh cream..

Roast Banana Walnut Ice Cream
Roasted Banana Walnut Ice Cream

Makes 2-3 servings, no ice cream machine needed

4 large ripe bananas, cut into 1/2 inch sections
2 heaping tablespoons walnut butter
2 tablespoons (more-or-less) unrefined high-molasses sugar
1 1/2 tablespoons fresh cream
1 teaspoon fresh lemon juice

Slice bananas into 1/2 inch pieces, sprinkle with sugar and roast in a 400 degree oven until caramelized, about 20-25 minutes.  Allow to cool, then freeze at least 4 hours or overnight.

Pulse frozen bananas with walnut butter, lemon juice and cream.  Place mixture in a seal-able container and freeze at least 2 hours (longer is better).




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Your Victory Garden Counts More Than Ever

“…the failure of one thing repaired by the success of another; and instead of one harvest, a continued one throughout the year.”  –Thomas Jefferson

Your Victory Garden Counts More Than Ever!
Your Victory Garden Counts More Than Ever!


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Chocolate Mesquite Muffins

Sprouted wheat, mesquite flour, pastured butter and eggs, cacao nibs, sweet cinnamon..

Chocolate Mesquite Muffins
Chocolate Mesquite Muffins

Makes 10-12 muffins

5 oz sprouted wheat flour
1 1/2 oz pastry flour
1 1/2 oz mesquite flour
1 tablespoon cacao powder
2 oz non-refined sugar or other sweetener
1/2 cups grain-sweetened chocolate chips
1 teaspoon sea salt
2 teaspoons aluminum-free baking soda

8 oz fresh whole milk
2 large pastured eggs
4 oz pastured butter, melted

1 teaspoon cacao nibs
1 teaspoon true cinnamon

Combine flours, cacao powder, sugar, salt and baking soda together in a bowl.

Whisk together milk, eggs and melted butter.

Pour wet ingredients into dry ingredients, stir until just combined.

Fold in chocolate chips.

Place large spoonfuls of batter into buttered muffin pan.  Sprinkle tops with crushed true cinnamon and cacao nibs and bake until muffins pass the toothpick test, about 30 minutes.

Best served warm.



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Uptown Red Beans and Rice

Cajun spices, dried red beans, red velvet okra, celery, onions, peppers, garlic, tomatoes and kale with soaked brown rice and Louisiana hot sauce..

Red Beans and Rice
Red Beans and Rice

Soak dried red beans and brown rice (separately) overnight in cool filtered water.

Rinse, drain and cook beans in filtered water with bits of celery, onions, carrots, bay leaf and fresh thyme.

Rinse, drain and cook rice in filtered water with butter, sea salt, smoked black pepper and dried minced jalapeños (optional).

Heat clarified butter in a heavy skillet over medium-high heat.  Add celery and onions and cook until slightly brown.

Add okra, peppers and kale and sauté 2 minutes.

Add tomatoes, garlic and beans.  Season with dried oregano, cayenne, caraway, dill, turmeric and marjoram.

Reduce heat and simmer 15 minutes, stirring often.

Serve beans and vegetables over rice, dress with hot sauce if desired.


Notable New Orleans Uptowners have included jazz musicians Louis Armstrong, Buddy Bolden, Harry Connick, Jr., Louis Prima, George Brunies, Percy Humphrey, Joe “King” Oliver, Leon Roppolo, singers the Boswell Sisters and Mahalia Jackson, author Anne Rice, inventor A. Baldwin Wood, ethnobotanist Mark Plotkin, and professional football players Peyton Manning, Eli Manning, Drew Brees and rappers B.G., Birdman and Lil’ Wayne.

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Tunisian BBQ Meatloaf

Spicy ground lamb, harissa & mint BBQ sauce and artichoke couscous..

Tunisian BBQ Lamb Loaf
Tunisian BBQ Meatloaf

For a 1 pound loaf

1 pound pastured ground lamb
1/2 cup dry bread crumbs
1/2 small yellow onion, diced
2 stalks celery, diced
2 small carrots, diced
2 cloves garlic
2 pastured eggs
1 tablespoon chopped parsley
1 teaspoon grains of paradise
1 teaspoon cumin seed
1 teaspoon coriander seed
1 teaspoon caraway seed
1 teaspoon sea salt
1 teaspoon cracked pepper

1/4 cup harissa
1/4 cup homemade ketchup
2 tablespoons filtered water
1 tablespoon chopped fresh mint

1 cup couscous
1/2 can organic artichoke hearts
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 teaspoon turmeric
sea salt
saffron threads

Sweat the celery, onion, carrots and garlic in a dry skillet until soft.  Allow to cool.

Meanwhile, simmer harissa, homemade ketchup, water and fresh mint in a small pan.

Crush the whole spices in a mortar.

Combine the lamb, spices, eggs, vegetables and parsley together in a bowl.  Fold in enough dry bread crumbs so that the mixture feels damp but not too wet.

Put lamb mixture into a greased loaf pan.  Set the loaf pan inside of a baking dish and pour enough water into the baking dish to come 1/2 way up the sides of the loaf pan.

Spread harissa mint sauce over the top of the meat loaf.

Place the nested pans in a 350 degree oven until cooked through, about 50-60 minutes.  Allow meatloaf to rest 15 minutes.

Meanwhile, prepare couscous, adding quartered artichoke hearts, turmeric, parsley, cilantro, sea salt and saffron threads (optional).

To serve, place thick slices of meatloaf over couscous.  Dress with additional BBQ sauce if desired.



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