Tangy lemon and fresh basil mingle together with bacon fat to make a surprisingly light dressing perfect for Frisee Salad with Eggs and Bacon or any other application. No bacon fat? Substitute olive oil instead.
Makes: 1/4 cup
Ingredients for Lemon Basil Vinaigrette
Juice + zest of 1 lemon
1 teaspoon brown mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 Tablespoons melted bacon fat (or olive oil)
2 Tablespoons basil, chopped or cut as chiffonade
Directions for Lemon Basil Vinaigrette
Place the lemon juice and zest, brown mustard, salt and pepper in a medium-sized bowl. Whisk to combine.
Slowly drizzle in the melted bacon fat (or olive oil) while continuously mixing to emulsify the fat.
I have this thing about getting my hands sloppy and messy with finger food. It kind of freaks me out, and I’m not sure why. Back in college, I was a cake decorator at a local grocery store chain, and getting frosting all over my hands would make me come undone. True story. Luckily, these ribs are so tasty that I didn’t even notice I was tearing in with my paws until they were almost gone.
My amazing Australian pen pal (yes, I have a pen pal) Georgia sent me the most thoughtful care package last week, and inside was a super tasty brown mustard. I thought there was no better way to enjoy it then to make a sweet and spicy honey mustard glaze for the ribs. The ribs came out so tender.
Do you have not as much time to cook as you’d like? You’re not alone. Okay, now go and order yourself a crock pot if you don’t already have one (I recommend one with a digital timer and keep warm function) and make this recipe. Smile and enjoy your tasty meal knowing that it basically cooked itself. This recipe is a mashup between two non-Paleo one’s from Rachel Ray and the White On Rice Couple. I adapted them and put them together. Voila! This batch of ribs was relatively small (1.5 lb of meat) because, well, I’m a single person. Double your recipe (or more) depending on how many people you’re serving.
Prep time: 15 min Cook time: 6 hours Makes: 1-1/2 lb of ribs
Ingredients for Slow Cooker Honey Mustard Spare Ribs
Directions for Slow Cooker Honey Mustard Spare Ribs
Prepare the braising liquid for the ribs by combining the balsamic vinegar, Worcestershire sauce, honey, mustard, hot sauce, and broth in a small bowl.
Put the ribs in the crock pot. Cut to fit, if needed. Pour the braising liquid over and drop in the ginger and star anise.
Cover, set to low, and cook for 6 hours. I flipped the ribs over once during cooking.
For the sauce, combine the ingredients in a small saucepan and simmer over low heat until it has reduced / thickened a bit. Stir often.
I kept it simple by removing the ribs from the crock pot (gently because they will probably fall apart) and basting them with the honey mustard sauce. I served with extra sauce on the side for dipping.
My buddy Trish arrived to my house a few weeks ago with two choice looking racks of lamb…the deal was that if she brought the meat, I’d do the cooking (I love that kind of dinner!). The marinade / sauce was the key to these little guys tasting so damn good, and the grilling couldn’t have been much easier. Mix sauce. Apply. Grill meat. Eat. You all know by this point that I like it uncomplicated and simple. One key consideration though, is to get the best meat you possibly can because it’s definitely the star of the show. Don’t cheap out. Additionally, can we all agree to stop cooking meat until it’s obliterated and all the tastiness is gone?! I served these racks / chops medium-rare, the meat tender and juicy. Okay, on with the show!
2 racks of lamb
1 clove garlic, crushed
2 Tbsp brown / Dijon mustard (check the label for weird ingredients)
1. Let the meat sit out at room temperature for about 30 minutes prior to cooking.
2. Combine the garlic, mustard, olive oil, rosemary, lemon juice and lemon zest in a small bowl.
3. Sprinkle the lamb evenly with salt and pepper. Coat the meat with most of the mustard sauce and reserve some for basting during grilling.
4. Preheat the grill to a medium setting.
5. Place racks of lamb on the grill but not over direct heat. Allow to cook for 7-10 minutes per side and turn once during cooking. Baste with reserved mustard sauce. [N0te #1: if you want to develop a nice crust and grill marks, resist the urge to keep flipping the meat over constantly during cooking. I know. Just flip once and step away. You can do it :)]
6. Remove the meat and allow to rest for 10 minutes prior to slicing. [Note #2: If you want tasty lamb, you’ve got to let it sit for 5-10 minutes before you hack into it or else the juices end up on your plate underneath a pile of dry meat. Go gnaw on a handful of macadamia nuts if you are too hungry to wait.]
7. For medium-rare, I grilled the lamb about 7 minutes per side. Your grill may vary.
Every once in a while, there’s a dish that so reminds me of somebody that I just have to name it after them. Or in some cases, if I make a recipe specially for someone—like Jaimie’s Meatball Soup—that person becomes the namesake!
My friend Will makes a version of these yam fries, and they’re always a hit so I decided to put together my own twist on it and give him some of the credit. The mustard is very subtle after roasting and gives a layer of flavor that’s pretty delicious and tangy.
Why “yam” fries? Because that’s what these orange varieties are sometimes called depending on where you live.
Preheat oven to 400F, and line two baking sheets with parchment paper.
Wash and peel the sweet potatoes. Slice into steak fries by doing the following: Slice the potato lengthwise. Turn each half so it's lying flat. Cut into pieces ¼-inch thick.
Place the fries into a large ziptop bag or bowl. Add mustard, smoked paprika and melted coconut oil. Add salt and pepper to taste. Shake the bag until the fries are evenly coated.
Arrange the sweet potatoes onto the baking sheets so the pieces don't overlap.
Roast 15-20 minutes until the sweet potatoes are cooked through, flipping them over once about halfway through. They should be nice and brown around the edges. Check frequently to make sure they don't burn.
*If doing Whole30, check the mustard to make sure it has compliant ingredients.
Do you ever make sweet potato fries?
This recipe was inspired by my friend Jen’s Gone Paleo’s post about jerky…when I saw she was using Penzey’s BBQ 3000 spice mix, I figured I’d try my hand at my own blend! I admit to going on the Penzey’s site and perusing their ingredients list. Then, I mixed the spices together in a ratio that made sense (i.e. keep cloves on the slim side because they are very strong but go for it on the smoked paprika, as it’s a great base flavor).
We are whitewater rafting in Idaho this coming week and need to bring some paleo-friendly snacks. Thankfully, a double batch of homemade jerky (with the new BBQ seasoning), combined with macadamia nuts and dried berries, then vacuum-sealed thanks to my FoodSavr is going to make for some safe snacking.
Ingredients for BBQ Seasoning
3 tsp smoked paprika
1 tsp sea salt
1 tsp black pepper
1/2 tsp ground mustard
1/2 tsp garlic powder
1/2 tsp ground sage
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
Directions for BBQ Seasoning
1. Mix all ingredients in a small bowl. Store in an airtight container until usage.
**2. For paleo BBQ sauce: mix 1 tsp BBQ seasoning with 1/4 c. homemade (no sugar added) ketchup from Mark’s Daily Apple.