Meat

April 15, 2022

Buffalo Sliders with Cranberries

  I chose buffalo meat because it’s almost always raised on grass. Grass-fed meat (whether it’s buffalo, steer, or lamb) is higher in omega-3 fatty acids, lower in omega-6 fatty acids, and leaner overall. Dark red fruits like cranberries really complement red meat, so I decided to work them into the burger patties. Note:  If you can’t find bison meat, you can use any grass-fed meat or even ground turkey for this recipe. For an optional topping, you can make a goat-cheese spread to top the burgers by mixing 1/4 cup goat cheese with 1/2 tsp. of roasted garlic, 1/2 […]
January 3, 2022

Stir-Fried Korean Glass Noodles

Korean glass noodles are made from sweet potato starch. Gluten-free and low-calorie, they have a springy texture and a neutral flavor. In Korean BBQ restaurants, this dish is known as Jap Chae or sometimes Chap Chae. In this recipe, I jazz them up with marinated meat, stir-fry vegetables, eggs, and a sesame sauce. By cooking and assembling the noodles, meat, vegetables, and eggs, this becomes a perfect party dish: your guests can toss together exactly what they want. Traditionally, these noodles are served with a scrambled egg on top, but you can omit it. You can use chicken or tofu […]
March 30, 2021

Garlic and Black Pepper Rack of Lamb

Garlic’s many compounds, including allicin, work in tandem to create a relaxing effect on artery walls, keeping them free of excess cholesterol and minimizing inflammation. I use garlic with black pepper and horseradish to spice up this rack of lamb. New Zealand lamb is lower in fat, cooks faster, and is more tender than American varieties such as Colorado lamb. Ingredients New Zealand rack of lamb (about 1 lb.) Sea salt and ground pepper to taste 1 tsp. minced garlic 2 Tbs. prepared horseradish 1-2 tsp. minced rosemary 1-2 tsp. minced thyme 1-2 tsp. minced parsley 1 cup seasoned breadcrumbs […]
January 26, 2021

Roasted Pork Shoulder

Pork shoulder is pretty tough, so I like to start this dish the night before and let it cook slowly overnight. This method will tenderize any tough cut of meat. The balsamic sauce can be made at the last minute. This is a perfect dish for a buffet dinner. Pork has protein and lysine for building muscle, bone, and blood, and phosphorous for nerve and muscle function. Annatto (achiote) seeds have a very bioavailable form of vitamin E, which helps lower cholesterol and protects the skin from the aging effects of ultraviolet radiation. They also contain carotenoids for healthy eyes. […]
March 24, 2020

Meatloaf with Flaxseed

This Middle Eastern–style meatloaf is actually a ground beef and pine nut filling between two layers of a seasoned meat paste. The nutty flavor of flaxseed combines well with grassfed ground beef, which has more healthful omega-3s and conjugated linoleic acids (CLAs, or healthful fats) than you’ll find in grain-fed beef. Tomato paste gives this dish a lycopene lift. For a spicier meatloaf, use red pepper paste instead. I like to eat this dish drizzled with lemon juice to bring out all the flavors. SERVES 4-8 Ingredients ½ lb. grass-fed ground beef, divided ½ cup flaxseeds 2½ cups bulgur wheat […]
June 7, 2017

BBQ Ribs with Baobab Sauce

These ribs get their boost of flavor from a sauce made with baobab—an African fruit with a rather dry but antioxidant-rich pulp. I think baobab may be the next most exciting superfood. The dry, powdery fruit pulp has a tangy, lemon-like flavor that goes very well with barbecued ribs. You can use lemon juice or lemon zest (1 Tbs.) in place of the baobab powder, but it won’t have the same health benefits. Serves 4–6 Ingredients 2 lbs. pork baby back ribs 1 cup barbecue sauce 1 Tbs. baobab powder 2 Tbs. olive oil 1 Tbs. minced garlic ¼ tsp. […]
May 10, 2016

Wild Boar or Pork Kebabs

Wild boar has more flavor than tame pork. It has to be tenderized a bit, but that’s easily accomplished with an onion-juice marinade. You can use pork or beef medallions instead of boar and any type of cubed vegetables. BENEFITS: Wild boar (and therefore pork) has protein and lysine for building muscle, bone, and blood. It also contains phosphorus for nerve and muscle function and vitamin B12 for protecting nerves and brain cells. Yields: about 6 skewers   Ingredients 1 lb. wild boar medallions or pork tenderloin 1/2 cup each cubed white onion, red bell pepper, and green bell pepper […]
December 6, 2012

Mustard-Crusted Tri-Tip

      Mustard is a highly popular and widely used condiment that has sparked interest among nutritionists. Its detoxifying selenium and magnesium have anti-inflammatory properties and may help reduce blood pressure. Its phytonutrients seem to inhibit the growth of certain cancer cells. Mustard also stimulates the saliva glands, aiding in digestion. I like to use Dijon mustard for the crust on this tri-tip, but you can use any flavorful prepared mustard. As with all red meat, the lysine in the beef repairs tissue and helps skin build new collagen. I use grass-fed beef for its omega-3s and other healthful […]