Super easy, Super delicious BBQ Angus Beef Skewers

Marinated Black Angus BBQ Stick Meat

This is so easy, it's hardly a recipe. We had to post it though because it is so good! The meat is tender, juicy and flavorful.

You let it marinate as you get the rest of your meal ready, including the time it takes to skewer the meat. The grilling time is quick too, because the meat is so thin.

My dad says it's the best "stick meat" he's ever had. That's saying something! My family loves these with a big side of Rutabaga Fries. Really.

I will post the delicious recipe for those fries soon. They have about the 4th of the carbs that potatoes do - and we have some tricks we use to prepare them. Stay tuned!







Black Angus Stick Meat Recipe:

2 pounds Black Angus flap meat, sliced with the grain, into strips
Tamari (or favorite soy sauce if you are not concerned about gluten)
Balsamic vinegar (We like Costco's Kirkland brand)
Skewers
Melted coconut oil
Outdoor grill


Method:

Place the flap meat in a bowl. Sprinkle with Tamari and balsamic vinegar.

Toss to coat well and let marinate from 30 minutes to 2 hours, while you are preparing the rest of your meal.

Weave the strips of meat onto skewers.

Brush the meat with melted coconut oil to prevent the meat sticking to the grill.

Grill on an outdoor grill, leaving the insides still pink.


Enjoy!

Leila & Nancy

Gluten-Free Buffalo Meatballs with Cream Sauce

Buffalo Meatballs

When our family raised buffalo (yes, you read that right), this is one of the recipes my mom created using their lean flavorful meat. This dish is even better reheated. The meatballs are tender and the creamy sauce is rich and flavorful.

If you don't want to hunt down buffalo, you can make the meatballs with a combination of 12 ounces ground beef and 4 ounces ground pork.


BUFFALO MEATBALLS Recipe:

Meatball Mixture:

1 large egg
1 c. soft bread crumbs, not packed (or for a GF version replace with 2 T. potato flakes)
2 T. purified water
1 lb ground buffalo meat
2 T. olive oil
1 t. Worcestershire sauce (gluten-free)
1 small garlic clove, smashed well
1/2 c. minced onion
Several gratings fresh nutmeg
1/2 t. sweet paprika
1/2 t. sea salt or BioSalt (recipe on this blog)
Lots of fresh ground black pepper, to taste


Simmering Sauce:

Gluten-free flour for dredging meat balls (recipe on this blog)
1 T. bacon fat plus 1 T. clarified butter (or 2 T. butter)
3 to 4 c. beef or poultry stock (seasoned to taste)
A blend of 50% gluten-free flour and 50% tapioca starch, for thickening
1/2 c. Heavy cream


Method:

In a large bowl, mix the egg, water and instant potato flakes or bread together.

Add the buffalo meat and the rest of the meatball ingredients to the egg mixture.

Mix and squish the meatball mixture together with your hands (wear food-safe gloves if desired).

Shape into 1 1/2-inch sized meatballs.

Dredge in gluten-free flour.

In a large, deep frying pan, brown the meatballs in a mixture of 1 T. bacon fat and 1 T. clarified butter (or 2 t. butter).

Cover browned meatballs with 3 to 4 c. of beef or poultry stock.

Cover and simmer very gently for 1 hour.

Thicken the stock with a mixture of water and the GF flour/tapioca starch mix, to make a gravy.

Pour in heavy cream and stir to blend. Check seasoning and adjust if needed

Remove from heat and let cool, then chill overnight.

When ready to serve, gently warm the meatballs in the thickened sauce.

Serve over brown basmati rice, gluten-free noodles, or seasoned mashed potatoes.



Note: 

Using gluten-free bread in place of regular bread does not work. Don't do it. You could try using up to 1/3 c. homemade mashed potatoes if you want to, or some soft cooked brown rice or warm quinoa for more texture. I have not done this, so if you try it, let us know how you liked it.



Tip:

If you don't have buffalo or beef broth ready, in a pinch you may use water plus a high quality organic Beef Base. I did it and it worked out great. I added a touch of sherry to the sauce, along with a little onion salt, garlic powder, and a shaving of nutmeg.

The pictures of making this dinner:

Starting the meatballs

Hand mixing the meatballs

Meatballs in the frying pan

Steaming some carrots for the side

The meatballs are almost done

Adding frozen baby peas to the nearly done carrots

Removed finished meatballs from pan

Making the sauce

Adding the meatballs to the simmering sauce

Warm the meatballs through

Meatballs and sauce ready to serve

The veggies are done steaming

A rice cooker makes perfect rice

Jasmine rice ready to go

Dinner is ON - Buttered peas & carrots, Jasmine rice, and the meatballs

YUM.

Enjoy,

Leila

Make a big batch of this hearty buffalo chili

Big Batch Buffalo Chile

I thought it was time that I post something rugged and manly. I would hate to be accused of posting only rabbit food recipes. So here you go. Pick yourself up by your boot straps and go find yourself some local ranch-raised buffalo and lamb, and you are ready to get cookin'.

This is one of those recipes that you plan for in advance. It is nice to make a big batch and then freeze some of it in meal-sized portions for easy lunches and dinners later. Don't let the list of ingredients throw you. It's very easy to make, it just needs simmering time between the steps. A few of the ingredients called for, may not be what you typically have in your pantry. And maybe you don't raise buffalo to eat, like we did. That's O.K., we see buffalo meat for sale at Costco and other places. You may have to use cubed beef and add buffalo hamburger, it just depends on what you can find. No worries, the recipe is flexible.

Why use buffalo meat? Buffalo meat has a terrific flavor! A lot of people like buffalo even better than beef. It is raised in a cleaner, healthier manner that cows typically are. It is leaner than beef too, so it is helpful to add some coconut oil when cooking to help it stay moist.

We also add some lamb for good measure. It helps to create nice depth of flavor. Our family raised some lambs too... Was it bad that we named them 'Lunch' and 'Dinner'?

So, create your shopping list and make sure you have all the ingredients you will need. Set aside time to tend to a simmering pot, and get ready to be showered with praise for serving this man-pleasing meal. Note: Women and children love this too.



BUFFALO CHILE Recipe:

Part A - Meat Mixture:

1 pound ground lamb
4 pounds buffalo meat, grind half of it and dice the rest into 1/2-inch cubes
1/4 to 1/2 c. coconut oil (deodorized 76 degree)
Rich buffalo broth (or beef broth)
1/2 c. red wine
1 bay leaf


Directions for Meat Mixture:

In a large stock pot, brown all of the meat in 1/4 c. to 1/2 c. coconut oil until it turns a nice medium-brown color.

Pour into the stock pot enough rich buffalo broth to go 1-inch over the top of the meat in the pan.

Pour in the stock pot 1/2 c. red wine and add 1 bay leaf.

Cook the meat until nearly tender.

Once the meat is nearly tender, follow the directions for part b - the sauce, below.


Part B - Sauce:

8 dried Pasilla chili peppers
8 mild dried red chilies
1 large can peeled, diced tomatoes
4 to 8 cloves garlic, smashed
1 small green bell pepper, minced
1 shredded corn tortilla (or omit for a paleo version)


Directions for Sauce:

Soak 8 dried Pasilla chili peppers and 8 mild dried red chilies in warm water until softened.

Remove stems and seeds and puree until very smooth.

Add to the simmering, nearly tender meat mixture.

Add the canned tomatoes, garlic, green pepper, and shredded corn tortilla.

Simmer together 1 hour.

Now proceed to part C, below.


Part C - Sauce Continued:

1 to 2 cans diced green chilies, to taste
1/4 t. ground cinnamon
1 T. ground cumin
1 T. dried oregano
1 T. onion powder
2 to 4 T. sweet paprika
2 T. xylitol
4 cans (1 lb, 1-ounce) un-drained red kidney beans
Tapioca starch, to thicken
Sea salt, or BioSalt, to taste
Fresh ground pepper, to taste
A dash of smoke salt
2 T. green olive oil


Directions to Finish the Chile:

To the Part B sauce that has simmered 1 hour, add  the first 8 ingredients.

Thicken the Chile with a mixture of tapioca starch dissolved in water.

Season to taste with salt and pepper.

Add a dash of smoke salt.

Simmer the Chile gently for 20 minutes more. Check the seasoning.

Take off the heat and add the green olive oil, to taste.

Let the Chile cool then refrigerate or freeze.

To serve: Reheat and garnish as desired.



Note: This chili is even better the next day.

Enjoy!

Leila

Super delicious marinated B-B-Q lamb chops - Greek style

Easy Greek B-B-Q Lamb

This recipe is so simple to prepare and so tasty! The marinade compliments lamb perfectly. This is another of my mother's delicious recipes and I think you will love it as I do.

I prefer domestic lamb over imported lamb, by the way. I have some good friends who have lambing operations in Utah. I think the flavor of their lamb is better, plus I like supporting local businesses, don't you?


GREEK B-B-Q Lamb Recipe:

8 Lamb chops

Marinade:

1/4 c. Olive oil
1 lemon, juiced
2 to 4 Garlic cloves, crushed well
1 t. Dried oregano, crushed
1 t. Sea salt
1/2 t. Fresh ground black pepper
1/4 c. Water


Method:

Mix the marinade ingredients together and set aside.
Place 8 lamb chops in a heavy-duty Zip-Lock bag.
Pour the marinade over the lamb chops. Let the air out of the bag and seal.
Let marinate in your refrigerator 12 to 24 hours. Flip the bag over a couple times to evenly marinate.
Drain and grill  or broil the lamb to your liking.


Enjoy,

Leila