Moroccan Stew

While a true Moroccan Stew would likely call for lamb, chicken or beef, this dish was incredible with bison. You could use the meat of your preference or omit meat all together to make it vegan. 

Moroccan Stew

1 cup organic (white) basmati rice
1 lb ground grass-fed bison
1 garlic clove, minced
2 scallions, minced
1 zucchini, thinly chopped
Handful of kale, chopped
1/2 tomato, diced
1 butternut squash, chopped and steamed
2 carrots, chopped and steamed
2 parsnips, chopped and steamed
1/4 cup raisins
Dash of ground cumin
Dash of ground cardamom
Dash of ground clove
Dash of ground turmeric
Dash of ground pepper
1/2 cup water

Method:

Brown the bison in a large skillet, adding the garlic and scallions.

Meanwhile, steam the butternut squash, carrots and parsnips and prepare the white rice.

When the meat is nearly cooked, add in all the rest of your veggies and seasonings.

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When the veggies are cooked to your liking with the bison, combine with the steamed veggies, rice, raisins and water. Cook on medium for about 10 minutes, stirring often to allow the flavors to meld.

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I can't wait to make this again, so good. I was excited every night to eat leftovers. 

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Enjoy (with some Hibiscus Rose Sake... ;))

-AEB

Mexican Sweet Potato Salad

One of my favorite things in life is to turn on some music, sip on a refreshing adult beverage and cook up a hearty meal using fresh ingredients. It's like therapy for me. Seriously. 

Mexican Sweet Potato Salad

1 lb ground bison, grass-fed
1/2 yellow pepper, diced
2 cloves of garlic, minced
1/4 yellow onion, minced
1 zucchini, thinly sliced
1 summer squash, thinly sliced
1 tomato, diced
1 large handful of kale, chopped
1 large sweet potato, chopped
1 avocado, diced
Dash of ground pepper
Pinch of sea salt 

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Method: 

Begin to brown the bison in a large skillet, add in clove of garlic and onion and saute. Add in the sea salt and pepper. While the bison is cooking, chop up your sweet potato and steam for about 12 minutes.

Add in the remaining ingredients to the bison and cook until the bison is cooked to your liking and the vegetables are tender. 

Serve with the diced avocado.

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Now, I went light on the seasonings because I was just excited about the fresh ingredients but you could jazz it up with some oregano, chili powder, cayenne etc...

Serves 3-4 (or...leftovers...)

And with the those leftovers, just toss over some romaine and eat cold ;) Yum! 

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My new beverage of choice... 

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Zipang

is the greatest thing since sliced bread IMO (gluten free sliced bread that is ;)). Seriously incredible. It tastes almost more like brew than a wine. I could go on and on about it, so you'll just have to try it. Not sweet, super refreshing AND gluten/sulfite-free. Aaah....

Enjoy ;)

-AEB

Roasted Pork Tenderloin with Acorn Squash and Leeks

Despite it's lengthy title, this dish was actually very easy. A few steps for a downright delectable meal (my ego is a tad big on this one... It really was fantastic...)

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Roasted Pork Tenderloin with Acorn Squash and Leeks

For the Pork:

1 pork tenderloin (free-range, grass-fed)
Dash of sea salt
Dash of ground pepper
Dash of garlic
Sprinkle of rosemary
~ 3-4 tbls grapeseed oil

Method:

Heat the grapeseed oil on medium (enough so that the pan is coated with approximately .5 cm in a medium-sized skillet)

While the oil is heating, pat the tenderloin dry and cut off any excess fat, then rub with the seasonings.

Place the tenderloin in the oil and sear for about 2 minutes on each sides (4 sides). I cover mine while I sear.

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Roast on a glass dish at 425º for about 15 min or until the center is 155, allow to sit for about 10 minutes. It will continue to cook to about 160z

For the veggies:

Cut the acorn squash in half (lengthwise), scoop out the insides, score and put a light coating of grapeseed oil on the flesh. Roast on parchment paper, flesh-side down for 45 minutes - 1 hour depending on the size of the squash.

Cut a bell pepper (I used yellow)  in half and remove seeds.

Thinly slice a leek, rub some grapeseed oil on the pieces and place underneath the bell pepper. Roast at 400º for 10 minutes and 425º for 10 minutes.

The order in which you do things is up to you but it worked out perfectly for me to roast the squash, then add the tenderloin in the oven and then the pepper and leeks (I was worried about turning the temperature up to 425 º on the pepper and leeks but it was great).

Drizzle the veggies with  100% pure maple syrup. I also sprinkled with turmeric.

Wow. (I know the humble thing, but this really was delicious).

Serves 2-3 people (or one and wicked awesome leftovers).

Gorham Trial, Acadia National Park

Gorham Trial, Acadia National Park

Enjoy (after a nice long hike...;))

-AEB

Perfect Prime Rib

Perfect?

Yes, as a matter of fact, I found this to be perfect. And it was my first one. I know, still working on that humble thing.

So, it was Christmas morning at the Telluride House and while the others hit the slopes, I hung back to relax as I was still recovering from surgery, so I volunteered myself to take care of the prime rib so Dad could ski with the others.

Before he left, my Dad sent me a link (here) so that I had some direction for this very large, very expensive hunk of meat.

Perfect Prime Rib

1.10 lb Prime Rib
3 tbls of 3 different varieties of salt ( I used fine sea salt combined with 2 different course salts)
1 tsp ground black pepper

  • Remove the meat out of the fridge about 20 minutes prior to preparing. Pat down with a paper towel and let sit.
  • Preheat your oven to 500°  (turn your oven fan on as it will likely smoke a little being this high)
  • Mix the salts and pepper together and apply to the prime rib. Ensure all areas of meat are covered. You will need to do this several times. Allow some it to fall off so that it's not overwhelming.
  • Place the prime rib on a roast rack.
  • Roast at 500° for 15 minutes. This part is super important in getting the well-known outside of a prime rib to be...well, like a prime rib. 

The rest will depend on your desired done-ness for the meat. That same article outlines cook-times according to how well-done you would like it. In prime rib... I would not recommend well-done. Ever.

I chose medium (internal temperate 140-145°) to accommodate all preferences, so here is what I did:

  • Turn oven down to 250° 
  • Baste every 30 min. Checking internal temperature about an hour in. 
  • Continue to baste and roast until prime rib reaches 130°
  • Remove from oven and cover with foil and a towel until you are ready to serve
  • It will continue to cook for about 30 minutes, making it around 140° - 145°
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Yep, perfect.

And, for the rest of our 2012 Christmas Dinner...

Hearts of romaine, sweet peppers, carrot, cucumber, dates, pumpkin seeds and pistachios, slow-simmered Sweet potatoes (no seasoning), and Plain & Simple Oat Bread

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Beautiful meal for my beautiful family... Love.

Enjoy ;)

-AEB

Hearty Meat Pie

A spin on shepherds pie or just some epic meat pie, I wasn't sure what to call this dish but it was indeed hearty.

This could be made with any choice of ground meat and could actually also be made vegetarian. 

Hearty Meat Pie

For the meat:

1 lbs ground grass-fed bison
1/2 yellow onion, diced
1 scallion, minced
1/4 cup fresh parsley, chopped
1 1/2 cup fresh kale, chopped
1 zucchini, diced
1 carrot, diced
1 parsnip, diced
~1 tbls garlic powder
Dash of sage powder
Dash of sea salt
Heavy dash of ground thyme
Heavy dash of ground pepper

For the sweet potatoes:

4 small sweet potatoes (Recommendation: Increase this to 8 small sweet potatoes or 4 large)
1 ripe plantain, mashed (yellow peel, not green)
1/2 cup light coconut milk (from the can not carton) 
Dash of nutmeg

Pinch of sea salt

Method:

Dice, dice, chop, and mince! The majority of the time spent prepping this dish is all the chopping, other than that is it quite simple.

Bare with me here...

Peal and thinly (~1/4" thick) slice up the sweet potatoes. Steam for about 15 minutes. 

Meanwhile, begin browning the meat on medium (no need for oil), add in the seasonings and then the onion and scallion. 

When the sweet potatoes are good and soft, add them to your kitchen aid bowl (or hand held bowl) and add in the plantain (mashed). Add 1/4 cup of the coconut milk in and blend on low. 

With the water in the pot still boiling, add the carrot, parsnip and zucchini to the steamer portion and steam for about 10 minutes.

Moving back over to the meat, add in the parsley and kale and cover. 

Finish off the sweet potatoes by adding in the nutmeg and the rest of the coconut milk. Blend on low, then medium, then high to whip. 

Add the parsnips, carrot, and zucchini to the meat mixture.

In a casserole dish, spread 1/4 of the sweet potatoes on the bottom of the dish. Add the meat and veggie mixture and then top off with the rest of the sweet potatoes. 

Bake at 325° for about 25 minutes.

The plantain added an interesting texture and flavor to the potatoes and I did like it but it caused them to harden a bit so I would add quite a bit more sweet potatoes next time to get the 'fluffiness.'  

 Hearty, wholesome and a great dish for fall...

Enjoy ;)

-AEB