The hock is an often overlooked cut of pork. It is the portion of a pig below the ham or shoulders and above the trotter.
The hock is a tough muscle, lean muscle that requires slow cooking in order to a pleasurable eating experience. Given that it is a commonly used muscle, it is full of flavor, much like the ham.
[lt_recipe name=”Cider-Braised Ham Hocks” servings=”4-6″ prep_time=”10 MINUTES” cook_time=”2.5 HOURS” difficulty=”medium” print=”yes” ingredients=”pasture-raised hocks;1 cup of homemade chicken stock;2 medium sweet potatoes chopped;1 sliced onion and some celery ;salt;and a certified organic dry apple cider with no added sugars;2TBS butter;another cup of chicken stock;mustard – this is organic horseradish mustard;a diced Read More
Lamb “Steak” with Winter Storage Vegetables
This is another guest recipe post from Chef Michael R. Murray of Part-Time Permies
Choose a tender cut of lamb (rib chops, loin chops or top butt)
Marinate overnight with a small amount of fresh lemon zest, red onion/shallot slices, sprigs of thyme, bay leaf, and lightly salted and peppered. Keep the marinade items large so you can remove them later for cooking and lightly coat the meat in vegetable or olive oil to help transfer flavor and begin a light cure. A small dash of Worcestershire sauce or A1 can be added or even a sprinkle of Cajun seasoning based on your taste preferences.
When Read More
Braised Lamb Riblets with Coconut Curry
This is a guest recipe post from Chef Michael R. Murray from the Part-time Permies website and YouTube channel. Thank you chef!
Note: Use up to 0.75-1 lb. raw weight of lamb riblets per person for an entrée as the bone and inedible portion is significant but will help flavor your curry!
[lt_recipe name=”Braised Lamb Riblets with Coconut Curry” servings=”4″ print=”yes” ingredients=”4 lbs. Lamb riblets/breast;4 ea. Cloves garlic minced ;1 ea. Small onion diced ;2 ea. Small carrots cut in 1 in. pieces;3 ea. Bay leaves;2 ea. Big sprigs of fresh thyme (small amount of dry may be substituted);1 tsp. Coriander ;½ tsp. Cumin;½ tsp. Read More
Primal Pumpkin Pie from Scratch!
Two years ago, we made our first pumpkin pie from a fresh pumpkin, and we were hooked. We repeated it last year—but maybe with too much cardamom!—and this year, we’re testing out a couple of minor variations. This is a primal pumpkin pie—we use cream in it. Other people use coconut milk: use what makes you happy, but make sure it’s the right amount.
For this recipe, you’ll need a few ingredients
Crust
1.5 cups of coconut flour
Two tbs of honey
Four tbs of coconut oil—add more if your dough is too dry
Dash of cinnamon (more…)