Month: June 2010

Broiled Striped Cavern Tomatoes with Ricotta Salata and White Balsamic Vinaigrette

/ Ren

Striped cavern tomatoes are briefly broiled, then drizzled with a white balsamic vinaigrette and topped with ricotta salata, fresh basil and fennel pollen.  Garlic butter-fried croûtons on the side..

Broiled Striped Cavern Tomatoes with Ricotta Salata and White Balsamic Vinaigrette

2 tablespoons white balsamic vinegar
3-4 oz tablespoons best quality olive oil
1/2 teaspoon fennel pollen
1 teaspoon fresh green basil
1/2 teaspoon fresh purple basil
1/2 teaspoon fresh oregano
pinch of sea salt & a twist of freshly-ground black pepper
1 scallion, slivered

1 clove garlic, smashed
1 tablespoon pastured butter
1 thick slice bread, crusted and cubed

2 fresh striped cavern tomatoes
fresh basil leaves for garnish

2 oz ricotta salata (a pressed, salted and dried variety of sheep’s milk cheese), cut or torn into small pieces

Core and split the tomatoes across the equator.  Place in a heat-proof pan and broil until they turn brilliant red, about 2 minutes.  Set aside to cool.

Combine the vinegar, fennel pollen, salt and pepper together in a bowl.  Whisk in the olive in a slow, steady stream until completely incorporated.  Stir in scallions, basil and oregano and refrigerate 20 minutes.

Melt the butter in a heavy skillet over medium heat. Add the garlic and cook 2 minutes.  Add the bread cubes and cook until golden brown on all sides. Remove to a dish to drain.

To assemble, arrange two tomato halves on a chilled salad plate.  Scatter ricotta and croûtons around the tomatoes and drizzle liberally with vinaigrette.  Garnish with basil leaves and serve immediately.

(Vegan) Curried Carrot Soup with Roasted Cashews and Coconut Cream

/ Ren

Heirloom carrots are simmered in vegetable stock with yellow onions, green chiles, ginger and garlic and seasoned with toasted coriander and cumin.  Served with turmeric-scented basmati, roasted cashews and fresh cilantro.

Curried Carrot Soup with Roasted Cashews and Coconut Cream

For the Soup

1 bunch fresh carrots, trimmed, scrubbed and coarsely chopped
2 small yellow onions, coarsely chopped
2 cloves garlic, peeled
1-1/2 teaspoons freshly-grated ginger
1 teaspoon cumin seeds
2 tablespoons coriander seed
1/2 teaspoon fenugreek
1/2 teaspoon mustard seeds
1 tablespoon paprika
1 small sprig fresh curry leaves
1-2 fresh green chiles, chopped
1 tablespoon virgin coconut oil
1-1/2 cups vegetable stock
1/2 cup coconut milk
sea salt and freshly-ground black pepper

rice
cashews
cilantro
coconut cream

Roast carrots in a 350 degree oven for 15 minutes.  Add onions, garlic, coriander and cumin seeds and roast 15 minutes more.

Melt coconut oil in a Dutch oven over medium heat.  When shimmering add curry leaf, fenugreek, mustard, chiles and coriander seeds.  Cook until the mustard seeds begin to pop and the curry leaves are crisp.  Stir in paprika and ginger and cook 1 minute.

Add roasted vegetables and stock and simmer 15 minutes.  Working in batches if necessary, carefully puree soup in a blender until smooth.  Strain into a clean pot and simmer 10 minutes.  Whisk in coconut milk and simmer 5 minutes. Season to taste with salt and pepper.

To serve, place a mound of turmeric-scented basmati in a bowl and ladle soup all around.  Spoon a little coconut cream over the rice and swirl into the soup.  Garnish with toasted cashews, minced chiles and chopped cilantro.

A Recipe For Chronic Disease

/ Ren

The just-released Proposed Dietary Guidelines for Americans seems to have as much to do with subsidized corporate profits as it does human health. Indeed, the Standard American Diet (SAD for short) IS the very source of our health care crisis. –Ren


PRESS RELEASE

PROPOSED 2010 USDA DIETARY GUIDELINES –A RECIPE FOR CHRONIC DISEASE
Weston A. Price Foundation Proposes a Return to Four Basic Groups of Nutrient-Dense Foods

WASHINGTON, DC, June 21, 2010: The proposed 2010 USDA Dietary Guidelines are a recipe for infertility, learning problems in children and increased chronic disease in all age groups according to Sally Fallon Morell, president of the Weston A. Price Foundation.

“The proposed 2010 Dietary Guidelines perpetuate the mistakes of previous guidelines in demonizing saturated fats and animal foods rich in saturated fatty acids such as egg yolks, butter, whole milk, cheese, fatty meats like bacon and animal fats for cooking. The current obesity epidemic emerged as vegetable oils and refined carbohydrates replaced these healthy, nutrient-dense traditional fats. Animal fats supply many essential nutrients that are difficult to obtain from other sources,” explains Fallon Morell.

“The revised Guidelines recommend even more stringent reductions in animal fats and cholesterol than previous versions,” says Fallon Morell, “and are tantamount to rearranging the deck chairs on the Titanic. While the ship of state sinks under the weight of a crippling health care burden, the Committee members are giving us more of the same disastrous advice.  These are unscientific and grossly deficient dietary recommendations.”

The Weston A. Price Foundation is a non-profit nutrition education foundation with no ties to the government or food processing industries.  Named for Dr. Weston A. Price, whose  pioneering research discovered the vital importance of animal fats in human diets, the Foundation has warned against the dangers of lowfat and plant-based diets.

“Basic biochemistry shows that the human body has a very high requirement for saturated fats in all cell membranes; if we do not eat saturated fats, the body will simply make them from carbohydrates, but excess carbohydrate increases blood levels of triglyceride and small, dense LDL, and compromises blood vessel function,” says Fallon Morell.  “Moreover, high-carbohydrate diets do not satisfy the appetite as well as diets rich in traditional fats, leading to higher caloric intakes and often to bingeing and splurging on empty foods, resulting in rapid weight gain and chronic disease.”

The proposed guidelines will perpetuate existing nutrient deficiencies present in all American population groups, including deficiencies in vitamins A and D found in animal fats, vitamins B12 and B6 found in animal foods, as well as minerals like calcium and phosphorus, which require vitamins A and D for assimilation. Moreover, low intakes of vitamin K2, are associated with increased risk of heart disease and cancer. The main sources of vitamin K2 available to Americans are egg yolks and full-fat cheese. Incredibly, the Guidelines single out cheese as an unhealthy food!

Fallon Morell notes that by restricting healthy animal fats in school lunches and diets for pregnant women and growing children, the Guidelines will accelerate the tragic epidemic of learning and behavior disorders.  The nutrients found most abundantly in animal fats and organ meats-including choline, cholesterol and arachidonic acid-are critical for the development of the brain and the function of receptors that modulate thinking and behavior.  Studies show that choline helps the brain make critical connections and protects against neurotoxins; animal studies suggest that if choline is abundant during developmental years, the individual is protected for life from developmental decline. The National Academy of Sciences recommends 375 mg per day for children nine through thirteen years of age, 450 mg for pregnant women and 550 mg for lactating women and men aged fourteen and older. These amounts are provided by four or five egg yolks per day-but that would entail consuming 800-1000 mg cholesterol, a crime by USDA standards. In their deliberations, the committee referred to this as the “choline problem.” Pregnant women and growing children especially need to eat as many egg yolks as possible-yet the Guidelines demonize this nutrient-dense food.

The Guidelines lump trans fats together with saturated fats-calling them Solid Fats-thereby hiding the difference between unhealthy industrial trans fats and healthy traditional saturated fats.  Trans fats contribute to inflammation, depress the immune system, interfere with hormone production, and set up pathological conditions leading to cancer and heart disease, whereas saturated fats fight inflammation, support the immune system, support hormone production and protect against cancer and heart disease.

The vitamins and fatty acids carried uniquely in saturated animal fats are critical to reproduction.  The Weston A. Price Foundation warns that the 2010 Guidelines will increase infertility in this country, already at tragically high rates.

“The 2010 proposed Guidelines represent a national scandal, the triumph of industry clout over good science and common sense,” says Fallon Morell. “It must be emphasized that the Guidelines are not based on science but are designed to promote the products of commodity agriculture and-through the back door-encourage the consumption of processed foods. For while the USDA food police pay lip service to reducing our intake of refined sweeteners, trans fats, white flour and salt, this puritanical low-fat prescription ultimately leads to cravings for chips, sweets, sodas, breads, desserts and other empty food-and-beverage-like products just loaded with refined sweeteners, trans fats, white flour and salt.”

The Weston A. Price Foundation proposes alternative Healthy 4 Life Dietary Guidelines, which harkens back to the traditional four basic food groups, but with a renewed emphasis on quality through a return to pasture-based feeding and organic, pesticide-free production methods:

Every day, eat high quality, whole foods to provide an abundance of nutrients, chosen from each of the following four groups:

ANIMAL FOODS: meat and organ meats, poultry, and eggs from pastured animals; fish and shellfish; whole raw cheese, milk and other dairy products from pastured animals; and broth made from animal bones.

GRAINS, LEGUMES AND NUTS: whole-grain baked goods, breakfast porridges, whole grain rice; beans and lentils; peanuts, cashews and nuts, properly prepared to improve digestibility.

FRUITS AND VEGETABLES: preferably fresh or frozen, preferably locally grown, either raw, cooked or in soups and stews, and also as lacto-fermented condiments.

FATS AND OILS: unrefined saturated and monounsaturated fats including butter, lard, tallow and other animal fats; palm oil and coconut oil; olive oil; cod liver oil for vitamins A and D.

AVOID: foods containing refined sweeteners such as candies, sodas, cookies, cakes, etc.; white flour products such as pasta and white bread; processed foods; modern soy foods; polyunsaturated and partially hydrogenated vegetable oils and fried foods.

* * * * * * * * *

The Weston A. Price Foundation is a 501C3 nutrition education foundation with the mission of disseminating accurate, science-based information on diet and health. Named after nutrition pioneer Weston A. Price, DDS, author of Nutrition and Physical Degeneration, the Washington, DC-based Foundation publishes a quarterly journal for its 13,000 members, supports 450 local chapters worldwide and hosts a yearly International conference. The Foundation headquarters phone number is (202) 363-4394, www.westonaprice.org, info@westonaprice.org.

CONTACT: Kimberly Hartke, Publicist
Home office 703-860-2711 cell 703-675-5557
press@westonaprice.org

PMB #106-380
4200 Wisconsin Avenue, NW
Washington, District of Columbia 20016
United States

ACTIONS TO TAKE
1. Please take time during this week to post a comment at the USDA website. Go to www.dietaryguidelines.gov and scroll down to “SUBMIT Written Comments.”  It is particularly important to describe any adverse health effects you or family members have suffered by following earlier versions of the Guidelines.

2. Please also EMAIL your comments to your Senators and Representative in Congress.  Let them know that USDA’s formulation of dietary guidelines is a complete waste of taxpayer money and has resulted in a health crisis of epidemic proportions, especially in our children. It would be good also to PHONE your elected officials as well. For congressional contact information, go to www.house.gov and www.senate.gov.

3. If you live near Washington, DC, consider attending the public hearings at USDA on July 8.  You can sign up to give an oral  presentation  or simply attend to show support.  To sign up for attending the meeting, go to www.dietaryguidelines.gov and scroll down to “Meeting Registration/Oral Testimony.”

4. Please send out the Press Release above to your local newspaper and radio shows.  You may add your own contact information to that of  publicist Kimberly Hartke.  In addition, you may add a paragraph to the press release about how the USDA dietary guidelines adversely affected your own health and that of your family.

5.Please broadcast this action alert to other groups.

Grilled Lamb Sausages with Madras Curry Paste and Sprouted Wheat Naan

/ Ren

Local, pastured lamb is ground with garlic, cumin, sea salt and black pepper, stuffed in a casing and refrigerated overnight before being grilled with yellow onions and green chiles.  Dressed with Madras curry paste with nigella and fresh cilantro, then rolled in sprouted  wheat naan..

Grilled Lamb Sausages with Madras Curry Paste

For the Sausage

1 pound freshly ground lamb shoulder, about 75% lean, cubed
2-3 cloves garlic, chopped
1/2 teaspoon cumin seeds
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon fine sea salt
about 5 feet lamb casing

Combine lamb, garlic, cumin, salt and pepper together in a bowl. Wrap tightly and refrigerate overnight.  Thoroughly wash and drain casing, then place it onto the sausage maker attachment of a stand mixer.  Grind the meat mixture into the casing, twisting individual sausages off at about 4 inches.  Refrigerate until ready to use.

For the Curry Paste

1/4 cup coriander seeds
1/2 teaspoon nigella
1 teaspoon freshly-ground black pepper
1 teaspoon ground mustard seeds
1 teaspoon chili powder
2 tablespoons ghee
1 tablespoon freshly-grated ginger
2 cloves garlic, minced
1/2 teaspoon vinegar
1/4 heavy coconut milk
2 tablespoons fresh cilantro, torn

Toast the coriander in a dry skillet, allow to cool, then combine with mustard and chili powder.

Heat ghee in a heavy skillet over medium heat, then fry spice mixture until the butter oil separates, about 5 minutes.  Add vinegar, ginger and garlic and cook 2 minutes.

Add coconut milk and nigella and simmer until thickened, about 5 minutes.  Stir in cilantro and remove from heat.

For the Naan

2 cups sprouted wheat flour
1/2 cup organic all-purpose flour
1/4 cup fresh whole milk
3/4 cup plain, whole milk yogurt
1 package yeast
1 teaspoon non-refined sugar
1/4 teaspoon aluminum-free baking powder
1/2 teaspoon fine sea salt
2 tablespoons ghee, melted

Warm the milk in a saucepan, then pour into a bowl and stir in the yeast.  Allow to stand until frothy, about 10 minutes.

Sift flours, sugar, baking powder and salt into a bowl and form a well in the center.  Slowly add ghee, yogurt and milk and knead until soft and pliable, about 10 minutes. Cover the dough and allow to stand in a warm place until doubled in size, about 2 hours.

Divide the dough into lemon-sized balls, then roll and stretch into the shape of a 1/4 inch-thick teardrop.  Place naan on a large, flat griddle and bake in a 475 degree oven until puffy and slightly crisp, about 2-3 minutes on the 1st side and 1-2 minutes on the 2nd side.

To Assemble

Grill or pan fry sausages until crisp and brown and  the juices run clear, about 15 minutes depending on heat source.  Cook onions and chiles in similar fashion.

Place a sausage into the middle of a small naan and top with curry paste, onions and vegetables. Roll and eat hot dog-style.

(Re)introducing the SFC Farmers’ Market at Sunset Valley

/ Ren

Many of the 55+ certified growers-only farmers, food vendors and artisans at “the market that stayed in Sunset Valley” have been serving the South Austin community for several years now.  Having lived in the area and visited the market many times, I can assure you that from Animal Farm to Zubik House and everything in between, these amazing producers are dedicated to bringing you the best in local, sustainable products.

A project of the non-profit Sustainable Food Center, the Farmers’ Market at Sunset Valley also offers an ATM (tokens) and accepts the Lone Star Food Stamp card (tokens).  Did I mention 17 acres of free parking?

The Sunset Valley market is open Saturdays from 9am to 1pm, rain or shine – please stop by & say hi, grab some incredible food and help support this vibrant, growing community.


3200 Jones Road, at the Toney Burger Center off Hwy. 290/71 eastbound access road,
just west of the intersection of Brodie Lane and Hwy. 290/71 East
the same location as always!

Chorizo Hash with a Fried Goose Egg

/ Ren

Freshly made Mexican chorizo is pan-fried with yellow onions, sweet peppers, chiles, fresh corn and toasted cilantro and topped with a giant fried goose egg..

Chorizo Hash with a Fried Goose Egg

For the Chorizo

1/2 pound fresh pork, about 80% lean, coarsely ground
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 teaspoon Mexican oregano
2 whole cloves, ground
1 teaspoon chili powder
1/4 teaspoon freshly-ground black pepper
a pinch or two fine sea salt

Loosely combine all ingredients together in a non-reactive bowl.  Cover and refrigerate 4-6 hours or overnight.

For the Hash (serves 2)

1/2 pound chorizo
1 teaspoon bacon fat
2 ears-worth fresh corn kernels
1/2 small yellow onion, thinly sliced
1-2 fresh jalapeños, diced
3-4 small orange or red sweet peppers, diced
1 1/2 teaspoons cumin seed
2 tablespoons fresh cilantro, chopped
freshly-ground black pepper

1 local goose egg per person

Heat bacon fat in a heavy skillet over medium heat.  Add chorizo and cook until it begins to brown and crisp, then add corn, chiles, sweet peppers and cumin and cook until vegetables are soft, about 5 minutes.  Season to taste with black pepper and a pinch of salt if you think it needs it, then top with a fried egg.

Goose Egg vs. Chicken Egg

One goose egg provides about 20g protein, and is also a very good source of vitamins A, B6 and B12 as well as thiamin, riboflavin and folate.  Cook as you would chicken or duck eggs, simply allowing more time due to its large size.

Blackberry-Blue Cornmeal Pancakes with Guajillo Honey Butter

/ Ren

Heirloom blue cornmeal, fresh local blackberries, pastured eggs, cultured butter, fresh buttermilk and wild guajillo honey with a pinch of chili powder..

Blackberry-Blue Cornmeal Pancakes with Guajillo Honey Butter

1 cup organic stone-ground blue cornmeal
1 1/2 cups organic whole wheat pastry flour
2/3 cup fresh blackberries or blueberries
1 teaspoon aluminum-free baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon chili powder (optional)
2 large pastured eggs
2 tablespoon cultured butter, melted plus 2 tablespoons cold
2 cups fresh buttermilk
1 teaspoon bacon drippings
2 tablespoons wild guajillo honey

Sift cornmeal, flour, baking soda, chili powder and salt together in a bowl.  In a separate bowl, whisk together eggs, milk and melted butter.  Slowly pour the wet ingredients into the dry, stirring just enough to combine. Gently fold in blackberries and allow mixture to stand 5 minutes.

Melt 1 tablespoon butter and 1 teaspoon bacon drippings in a heavy griddle or comal set over medium heat.  Drop batter by the quarter-cupful onto the hot pan and cook until the batter puffs up and bubbles appear along the edges, then flip and cook until golden brown. If making a large batch, pancakes may be kept in a low oven until ready to serve.

To serve, arrange pancakes on a plate and top with guajillo honey and semi-melted butter.  Garnish with additional fresh berries and serve hot.

Guajillo Pods

“Guajillo honey looms large in the history, culture and economy of southwestern Texas, particularly in the development of Uvalde County, located about 165 miles southwest of the state capital, Austin. During the 1870’s when settlers were establishing farms and ranches in Uvalde County, they discovered caves and hollow trees full of bees and honey- a bee paradise. The land was nicknamed ‘brush country’ because of the cat claw, kinnikinnick, white brush and Guajillo bushes…” -Slow Food USA

Chappal Kebab with Fresh Green Chutney and Almond-Raisin Basmati

/ Ren

Freshly-ground pastured lamb with onions, garlic, chiles and toasted spices is sizzled in cardamom-scented ghee and  served over almond-raisin basmati with a chutney of fresh mint, coriander, ginger and yogurt..

Chappal Kebab with Fresh Green Chutney and Almond-Raisin Basmati

For the Chutney (adapted from a recipe by Madhur Jaffrey)

2 tablespoons fresh mint leaves
2 tablespoons fresh coriander leaves
1 1/2 teaspoons fresh ginger
1/3 cup plain yogurt
1 teaspoon freshly-squeezed lemon juice
sea salt and freshly-ground black pepper

Wash fresh mint and coriander (cilantro) leaves, pat dry and place in the bowl of a food processor along with the ginger, yogurt and lemon juice.  Pulse until finely chopped, then season to taste with salt and pepper.  Refrigerate until ready to serve.

For the Rice

1 cup basmati rice
2 cups chicken or vegetable stock
2 tablespoons raisins, chopped
2 tablespoons raw almonds, blanched, peeled and chopped
1 tablespoon dried rose hips (optional)
1 teaspoon good curry powder

Cook rice in stock in the normal manner, then add raisins,  almonds, rose hips and curry.  Stir to combine.  Add 1 1/2 tablespoons pan juices from the following recipe just before serving.

Chappal Kebab

1 teaspoon cumin seeds, toasted
2 teaspoons coriander seeds, toasted
6 cloves
1 tablespoon sweet cinnamon shards
1 teaspoon black peppercorns
1/3 of a whole nutmeg

1 pound freshly-ground pastured lamb
1/2 small yellow onion, diced
2 cloves garlic, minced
2 hot green chiles, minced
2 tablespoons ghee
6 green cardamom pods
1 sprig fresh curry leaves
1 fresh bay leaf

Grind the first 6 ingredients together in a coffee or spice grinder and set aside.

Loosely combine ground lamb together in a bowl with onions, garlic, chiles and ground spices.  Divide mixture into 8 2oz pieces, using your hands to roll each into a not too-tightly packed ball, then set aside.

Heat ghee in a heavy skillet over medium heat until shimmering.  Add cardamom pods, bay and curry leaves and sizzle 2 minutes.  Add lamb and cook until cooked through and crispy-brown on the outside, about 15 minutes.  Briefly set aside to drain, then strain some of the butter & pan juices into the rice.

To serve, spoon rice into the center of a serving dish and arrange lamb over the top.  Dress with chilled green chutney and serve immediately.

Grilled Bison with Caramelized Onions, Mushrooms, Blue Cheese and Fresh Sage

/ Ren

Pastured American bison is salted and allowed to air-dry overnight, then rolled in cracked, tri-color peppercorns before being grilled over an open wood fire.  Served over a bed of caramelized onions with crimini mushrooms, melted  blue cheese and fresh sage..

Grilled Bison with Caramelized Onions, Mushrooms, Blue Cheese & Fresh Sage

For the Steaks

American bison sirloin steak(s), cut 1 inch-thick
approx. 1 tablespoon coarse sea salt per 8oz steak
approx. 2 teaspoons freshly-cracked black, green and pink peppercorns per steak
peanut oil

Coat both sides of each steak with sea salt, wrap loosely in butchers’ paper and refrigerate.  Remove steaks  from refrigerator, then rub off any remaining salt (the surface should feel dry to the touch).  Coat each steak with cracked pepper and allow to come to room temperature as you prepare the fire.

Once the flames have died down and the embers are glowing red, lightly oil the steaks then grill for about 5 minutes on the 1st side and 4 minutes on the 2nd side for medium rare.  Remove steaks and allow to rest a full 5 minutes before serving on top of sauce.

For the Sauce (inspired by a recipe by Ree Drummond)

2 tablespoons pastured butter
1 tablespoon bacon drippings
1 small yellow onion, halved and sliced
1/2 cup fresh crimini mushrooms, sliced
1 clove garlic, minced
1/3 cup fresh, heavy cream
1/3 cup crumbled blue cheese
1 teaspoon Worcestershire sauce
1 tablespoon fresh sage leaves (substitute 1 teaspoon rubbed sage)

Melt butter and bacon drippings in a heavy skillet over medium heat.  Add slices onions and stir to coat.  Stirring only often enough to prevent burning, cook onions until deep golden brown, about 30 minutes.

Add mushrooms and garlic and sauté 5 minutes, stirring continuously.  Add cream, Worcestershire and sage, reduce heat and simmer 5 minutes. Taste and adjust for salt and pepper.

Khorma Pilau

/ Ren

Pastured chicken pieces are marinated in yogurt with lots of fresh ginger, garlic and ground coriander, then seared in ghee with yellow onions, green chiles, cardamom, cumin, cinnamon, turmeric and mace before being slow-simmered in coconut cream thickened with ground almonds.  Extremely flavorful, but not too spicy..

Khorma Pilau

1 whole chicken
1 cup plain yogurt
2 tablespoons freshly-grated ginger
1 tablespoon fresh garlic, minced
1 1/2 tablespoons ground coriander
2 tablespoons ghee or coconut oil
1/2 yellow onion, chopped
1-2 green chiles
8 green cardamom pods
2 black cardamom pods
1 teaspoon cumin seeds
1 teaspoon sweet cinnamon shards
1 teaspoon turmeric
6 whole cloves
1 blade mace
1 sprig fresh curry leaf (optional)
1 cup unsweetened coconut cream
sea salt and freshly-ground black pepper

Cut a fresh, pastured chicken into 8 pieces and remove skin.  Place into a glass bowl and toss with yogurt, ginger, garlic and coriander. Cover and refrigerate overnight.

Heat ghee in a heavy skillet over medium heat, then add onions, chiles, cardamom, cumin and curry leaf and sauté until onions are browned. Add chicken with its marinade, cinnamon, turmeric,  coconut cream and water and stir to combine.

Reduce heat to medium low, cover and simmer until chicken is just tender, about 30 minutes. Stir in ground almonds and cook 10 minutes more.  Adjust seasoning with sea salt freshly-ground black pepper.

Serve over basmati rice pilaf and garnish with chopped cilantro.

Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace

/ Ren

The elk is one of the largest species of deer in the world and one of the largest mammals in North America. Ranging in forest and forest-edge habitat, elk are ruminants, feeding on grasses, bark, forbs and tree sprouts.  High in protein and low in fat, this animal was wild-harvested deep in the Texas hill country..

Pan-Seared Elk Medallions with Herb-Infused, Crushed Chipotle Demi-Glace

Allow one 5-7oz portion per person, depending on accompaniments

Medallions of wild elk loin, cut about 1 inch-thick
coarse sea salt
freshly-ground black pepper
1 tablespoon of tallow

Season elk medallions on all sides with salt and pepper, wrap loosely in butchers’ paper and refrigerate 4-6 hours or overnight.
Remove from refrigerator, blot dry and allow to stand 30 minutes at room temperature. Pan-sear with a little tallow or grill over a wood fire until just medium-rare, then allow to rest 10 minutes before serving over chipotle demi-glace.

Crushed Chipotle Demi-Glace, Home Version (adapted from Saveur)

1/4 lb. uncured bacon, finely chopped
1 medium yellow onion, chopped
1 carrot, peeled and chopped
1/4 cup sprouted wheat, spelt or rye flour
2 tablespoons tomato paste
2-1/2 quarts beef or game stock, divided
1/4 cup good sherry (not cooking wine)
10 sprigs fresh parsley
2 bay leaves
2 sprigs fresh thyme
2 sprigs fresh rosemary
4 leaves fresh sage
2 chiles chipotle en adobo, crushed
sea salt and freshly-ground black pepper

Render bacon in a large, heavy skillet over medium-low heat for about 15 minutes. Add onions and carrots and cook until somewhat softened, about 8 minutes. Use a sifter to sprinkle flour over the vegetables and cook another 10 minutes. Add sherry, herbs and 8 cups of stock and simmer uncovered until reduced in volume by three-quarters, about 2-1/2 to 3 hours.

Strain sauce, discarding solids. Return to pan with chiles chipotle en adobo and remaining stock and simmer until reduced by half, about 2 hours. Demi-glace may be kept in the refrigerator for up to one week.

This post is part of Real Food Wednesday!