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Posts Tagged ‘recipe’

Soul Food

Thursday, January 9th, 2014

I slept all night with the vague awareness that rain was falling softly against my metal roof. I have always loved this nature-made lullaby and slept well. The rain has continued to fall this entire morning and will most likely continue through the afternoon.

My husband always says, “Beautiful day for a duck.” And it is true, they love rain regardless of the temperature. As I write, they are waddling through puddles and preening while all the other animals in our family farm have sought shelter.

I am so thankful that the temperature is in the low 50s with all this precipitation. If it had fallen on Monday or Tuesday with temperatures barely getting above freezing all day, we would certainly have an ice problem.

The rain helped stage a mellow, but joyous atmosphere in my house. We always celebrate rain at the ranch. I put on classical music while I began making dinner preparations, which always brings a subdued richness to our home.

As I cut up a home raised pork belly and very lean rump roast, I could not help feeling abundantly blessed. Rain, healthy meat, joy. What more could a person ask for? I made boeuf bourguignon using Julia Child’s recipe from Mastering the Art of French Cooking, which is a great way to use your grass fed rump and/or pikes peak roast. As the meat slowly stews in a red wine sauce in my oven, the dish is releasing a scent that can only be described as divine. I should seriously charge people just for a chance to breathe in the smell.

Outdoors the damp chill is trying to invade my home’s coziness, so I made myself a cup of hot tea. I chose a Masala Chai, which takes me halfway across the world to tea time on my mission trip to Uganda. Although mine was not near as hot, temperature wise. I prefer to sip mine without burning my tongue.

Holding the cup in my hand, warmth spread from my fingers, up my arms, and straight to my heart. I might be a ranch girl living in the middle of nowhere, but I still enjoy the finer things in life, too. It is moments like this one that feeds my soul. Earlier this week I read in The Hiding Place by Corrie Ten Boom, “What feeds the soul matters as much as what feeds the body.”

Health conscious people buy items like organic milk, free range eggs, grass fed beef, and almond flour. They juice. They go Paleo. They do everything that they can to feed their bodies well and serve their family good, nutritious meals. Sometimes they get so carried away with eating healthy, they overlook the deeper needs of a person.

Standing at the threshold of 2014, I challenge you to figure out what feeds your soul. Is it dancing? Is it quilting? Is it picnic lunches? Is it drinking a cup of hot chocolate out of a china cup? Is it wood-working? The possibilities are as varied as people are different. You might hate classical music and french cuisine. That’s okay. Take time this year to find and enjoy your soul food.

Grilled Grass Fed Beef Cutlets

Thursday, September 19th, 2013

Technical difficulties kept me from writing last week. Hopefully, all the kinks have been worked out. I don’t understand why people send spam comments to blogs. I don’t understand why someone would hack into my email account and send a senseless link to everyone in my address book. I don’t understand why people create viruses to infect other people’s computers. It is not fun to be on the receiving end, that is for sure.

I may not understand these things in the technological world, but what I do understand is the comfort and joy associated with good food. Of course, not in an addictive way, but in a healthy manner. Food brings people together. Food is the hook on which most of my childhood memories hang. I think because food is at the center of great conversations and pivotal events in life.

If you are like me, you want people to enjoy themselves at your table. You want to provide healthy and delicious meals. Grass fed beef is by far the healthiest beef one can provide for their family, but can you make it delicious? Cooking incorrectly can lead to not so great meals.

Today I want to give you a recipe for grass fed beef cutlets. It is a cut with which some customers are not that familiar. Cutlets are about the size of an adult’s palm, thinly cut, and tenderized. Four cutlets come in one package from us. The following recipe is for two packages or eight cutlets. I was also using a gas grill.

Grilled Grass Fed Beef Cutlets

The rub:
2 Tbsp chipotle chile powder
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garlic powder
1/2 tsp cayenne
2 Tbsp kosher salt

Combine the seasonings in a small bowl. Then use the rub to cover generously both sides of the cutlets. Let the meat rest and come to room temperature before grilling.
Turn your grill on high with the lid closed for about 10 minutes. Place each cutlet over the fire, turn down the heat to medium, and cook for 4 minutes with the lid closed. Turn them and cook for 4 more minutes. Turn off your grill and remove the cutlets onto aluminum foil. Seal the foil creating a pocket and allow your beef to rest for 5 minutes.
When you are ready to serve, slice with a sharp knife on an angle, which will create thin strips.

I served with sauteed onions and grated cheese, but these cutlets would have been great with charro beans and/or tortillas. The tender and flavorful cutlet slices would have been wonderful on top of crisp lettuce in a salad. The possibilities are limited only by your culinary imagination. The recipe is a good one for grass fed beef cutlets. Please enjoy from Cross Creek Cattle Company!

Grass Fed Beef Cutlet Recipe

Thursday, September 6th, 2012

As I help customers fill out his/her processing form for our grass fed beef, a very common question arises: “What are cutlets and what do you do with them?” Cutlets are thin-cuts of meat usually taken from the leg section. The processing plant tenderizes them. The cuts are about the size of the palm of my hand, if not a tad larger.

I like to use cutlets to make a version of a Southern favorite, chicken-fried steak. Since many people choose to purchase grass fed beef for healthy diet reasons, many customers eat few grains, if any. Diets like the Paleo Diet, GAPS, and/or Specific Carbohydrate Diet rely on grass fed meats, but no grains. Therefore, here is a delicious grain-free version of chicken-fried steak with gravy.

Since I cook for a small army daily and most people do not, I am cutting back my recipe to make it more standard. This recipe is written for 4 servings.

Breaded Beef Cutlets
1 pkg grass fed beef cutlets
1 clove garlic
2 eggs
1 cup blanched almond flour
salt and pepper to taste

Thaw out the cutlets and place in a plastic zip-closed bag. In a small bowl, beat the eggs and stir in one pressed garlic clove. Pour over the cutlets, seal bag, and refrigerate for six hours or overnight. This step allows the garlic to infuse the beef as well as let the eggs completely coat the cutlets.

Preheat oven to 375 degrees F. Lightly grease a baking dish with olive oil. In a shallow dish like a pie plate, combine the almond flour with the seasonings. Dredge each cutlet in the flour mixture making sure that it is completely covered with the breading.

Place each breaded cutlet on the greased baking sheet. Bake for 20 minutes or until done.

Flourless Gravy
1 cup of broth (beef, chicken, pork)
1/2 white onion

Before you start breading the cutlets, bring broth and onion to a gentle boil. Allow it to cook just above a simmer. When the cutlets are almost done, puree the onion with a handheld blender. Season with salt and pepper to your liking. The onion thickens the broth nicely without need for any flour. Serve on top of breaded cutlet.

I hope you enjoy this much healthier version of chicken-fried steak with grass fed cutlets. It is a grain-free recipe that is sure to make your family happy.



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