Tag Archives: primal

Seared Sage Pork Chops with Apples and Cardamom, aka ENJOY DUCK FAT RESPONSIBLY

Mother Nature weeps.

She blows, gusts and storms, pounding through the east coast.

I hope you are all keeping safe while Hurricane Sandy thrashes about outside.

She’s clearly mad because she doesn’t have enough fat in her diet.

Rainy weather always brings a particular song to mind, from my favourite band of all time, James:

There’s a storm outside, and the gap between crack and thunder
Crack and thunder, is closing in, is closing in
The rain floods gutters, and makes a great sound on concrete
On a flat roof, there’s a boy leaning against the wall of rain
Aerial held high, calling “come on thunder, come on thunder”
Sometimes, when I look deep in your eyes, I swear I can see your soul
Sometimes, when I look deep in your eyes, I swear I can see your soul

I hope our power doesn’t go out as I type this.

As you all know, I’ve been on a super strict eating regimen since late July thanks to numerous food intolerances. This means no eggs, no dairy, no gluten (gee, that’s a hard one), and certain vegetables and spices. As per Mark Sisson’s Primal Blueprint, I could be eating dairy if my body allowed it.

But it sure doesn’t. Congestion follows; I really don’t need that in my life.

I feel like I should rename the site to PaleoPat, as I’m hardly scarfing any dairy. But alas, PaleoPat doesn’t have the same ring to it as PrimalPat, now does it?

Edited March 27th, 2015. It’s amazing what ‘symptoms’ we convince ourselves we have because we were told we have ‘intolerances’. I was never intolerant to anything. IgG tests are bullshit. I spent nearly $500 on mine.

Fall is upon us, and if it wasn’t screaming wind and hurling rain outside, it would be rather lovely: copper, scarlet and gold leaves teasing us from solemn trees.

This also means tucking in to a bowl of savoury stew, squash, ripe apples, and pumpkins. Flavours that harmonize well with cinnamon, cloves, and sage.

Okay. Are you sitting down?

Good.

You like pork, right?

Wait. Of course you do. You’re reading my blog.

I bought three mammoth sized pork chops with the bone-in from Medium Rare and created a dish that’s perfect for a miserable evening such as this.

But really. Any evening will do. Especially if you need cheering up. I promise: this meal will make you go “OH MY GOD” and “HOLY $#@!” because as usual, it’s luscious, rich, and if…if…you’ve fallen off the Primal/Paleo bandwagon, fear not. Despite your binge of processed white flour, sugar and rancid omega-6 laden fats… OMG PAT STFU. WHITE FLOUR, SUGAR AND ALL FATS ARE DELICIOUSABLE.  

you’ll feel like you came home once the combination of pork, duck fat, sage and apples flirt with your tongue.

I promise.

Or I’m not PrimalPat.

Dammit.

Now…

DUCK FAT.

Yes, there it is. DUCK FAT.

Can you dig it? I was passionately in love with the wild boar lard I purchase fervently from Medium Rare. I dream about it. I salivate just thinking about it.

(Okay, no I don’t…yes, I do…no…wait).

But after Canadian Thanksgiving, I stopped on by, looked in their fridge to happily embrace two tubs of it…

…but…

…THEY WERE SOLD OUT.

OH GOD!

Heart palpitations. Shallow breathing. Sweaty palms.

Okay, I need my animal fats, and I need them NAOW.

Wait. What’s this?

Duck fat?

Hmmmmmm. Okay, let’s do it.

I seared my pork chops in some duck fat when I made this dish. Later on that evening, when I was ravenous and needed something to eat, I dug in. That’s when my taste buds screamed:

“You’ve taken the exit from Same Ol’, Same Ol’ Highway into FLAVOUR CITY OH MY GOD!!!!11!!!1111!1!1!1”

So on, and so forth.

Please enjoy duck fat responsibly.

Seared Sage Pork Chops with Apples and Cardamom

Three mammoth sized pork chops with the bone-in, roughly 1″ thick
A very generous cracking of black pepper
Sea salt, himalayan salt, whatever
Generous amount of dried sage
A sprinkling of onion powder
5 cloves
5 cardamom pods
1 Royal Gala apples, cut into chunks. Use what you have.
THE MIGHTY AND SCRUMPTIOUS DUCK FAT…MAY INDUCE FOODGASMS ABOUND. I AM NOT RESPONSIBLE IF YOUR WIFE/HUSBAND/SIGNIFICANT OTHER/CAT/DOG DISPLACES YOU FOR DUCK FAT. FAT LUST IS SERIOUS BUSINESS.

It happens.

Preheat your oven to 375 degrees. Coat your awesome pork chops in all dried spices, except the cloves and cardamom. In a pan over medium high heat, melt your OHMAHGAWDSOAMAZING duck fat, roughly one tablespoon. Sear your pork chops until beautifully golden brown. Remove from your pan, and set these aside in a roasting pan.

Add your apples to the frying pan, and sauté over medium heat in the leftover fat and herbs for about 15 minutes. Add an extra dash or two of dried sage, and season with salt and pepper. Add in your cloves and cardamom pods*.

*Gently crack your cardamom pods before adding them; this way they can release their fragrant citrus notes and party hard with your pork and apples. Continue cooking for another 3 – 5 minutes, covered.

Add this glorious mixture to your pork. Now whack the whole thing into the oven for approximately 15 – 20 minutes. Don’t overcook your pork, or I’ll come over and slap you. Dried pork is shameful.

SHAMEFUL!

Don’t disappoint me. That hurts. Right here.

*points in general heart direction*

I should also let you all know…I’m currently out of duck fat…AND lard…

…OH GOD! THE END IS NEAR!

Remember: enjoy luscious animal fats responsibly. Now if you excuse me, I have to find something to eat…

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Saucy, Naughty Braised Veggies with Garlic and Rosemary

Hey!

Hey you.

Yes, you. The good looking one heading for the kitchen.

Whatcha making?

Steak?

Ooooooooh!

Then you also have to make this:

Saucy, Naughty Veggies with Garlic and Rosemary

I seared my 2.5lb grass-fed steak in a bunch of beef tallow. The kitchen smelled like a barnyard. Wifey and I agreed there are far worse smells. I love beef tallow because it is richer and has more depth than butter. Yes, I said it.

Beef tallow is better than butter.

Once you’ve picked your jaw off the mouth at that statement, keep reading.

I finished off the steak in the oven at 380 degrees for about 10 minutes. Then I took it out to rest.

What was left over in the pan was a bunch of leftover fat and beef juices.

Whole Foods carries these ridiculously convenient package of mixed organic veggies. I got a shit ton of savoy cabbage, purple cabbage, juilliened carrots, and red onion. I made a large portion for myself, and yet still have enough to feed us both for about two more meals. All this cost me a little over $3.

Allow your pan to cool off once it comes out of the oven.

What we’re going to do in about 15 – 20 minutes is what usually takes an hour or more with tough meat. Cooking in liquid on low heat breaks down muscle and tendons, making them buttery soft and exceedingly delicious.

Only we’re going to do that with a veggie that most people don’t like.

Cabbage.

It’s going to be so good, that you will personally email me and/or comment and tell me all about the foodgasm happening in your mouth, all while typing furiously on the keyboard, getting steak and veggie stuffs everywhere.

Heat your frying pan on high with the leftover beef goodness. When hot, add in your onions. Salt and pepper them. Keep tossing them about, like hyperactive kids on a trampoline. Keep the pan hot and things moving!

Add in your carrots. Repeat as above. Toss, dance, etc.

Now cover this with a lid and leave it for a minute.

….

It’s been a minute. Your pan should be steaming, veggies browning and glazed over like a happy teenage drunk on a Saturday night. Splosh in another tad of water. Cover! Shake!

Ready? Wait another thirty seconds.

…..

Okay!

Now, add in a hefty portion of cabbage, both green and red. Salt and pepper again. Toss, dance, sing! Keep this stuff moving! You should have a slightly browned (but not burnt) amount of beef and veggie debris stuck on the bottom of the pan. Another splash of water.

Cover.

Shake your pan.

Shake it, shake it, shake it Salome.

Uncover!

Is it a hot sexy mess in there? Gleaming, fragrant and auburn. Add two whole garlic cloves. Turn your heat down to medium high. Keep the pan moving while still covered.

Add a small spring of fresh rosemary, torn up into bits.

Continue tossing, stirring, scraping flavour bits from the bottom of the pan. A wooden spoon is great for this.

Your veggie concoction will be wilted, saucy and dead sexy. Serve with your unbelievable steak.

Let the party BEGIN!

I’m waiting for your messy emails.

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AHM SUCH A BIG DEAL MAMA MEATBALLS!

I know, I know. You’ve seen my post, and you’re mad.

“Pat, what the $%#@ took you so long?!”

In the past few months, I married, honeymoon-ed, and moved into a new house. It was a stressful, but a very exciting time. Also, MOVING SUCKS. Moving is like ONE LONG CROSSFIT WORKOUT. We’re never doing this again.

Linda and I were unpacking clothing in our dual walk-in closets, cursing like sailors.

“$#@! WE’RE NEVER, EVER MOVING EVER AGAIN”

But wait. I’m sure you want proof that we got married. I’m the blonde. Linda’s the hotter one 🙂

At the end of July, I discovered I have a ton of food allergies.

My naturopathic doc took a blood sample from me earlier in the month and shipped it off to Washington. I went in for a followup appointment the day after returning from honeymoon, which was in Los Angeles, by-the-way. We had an awesome time. I’d live there. Not permanently. The US lack of a health care system is ridiculous.

Back to my insane food allergies. LOOK AT THESE FOOD ALLERGIES:

Eggs…AVOID! NOOOOOOOOOOOOOOOOOOO!!!
Dairy….moderate…but it may as well say AVOID!
Gluten….moderate…oh well. I’ve been avoiding it anyway.
Brewers yeast….no beer for me. This is only slightly upsetting. BUT COME ON.
Spices like cumin, ginger, turmeric, vanilla, paprika, nutmeg. Vegetables like kale! KALE!

I very nearly cried in my doc’s office. What the %$#@ was I going to eat?

After a few weeks, I got over it. Symptoms I’ve had for years and years started disappearing: dark circles under my eyes, post-nasal drip. Discovering these allergies actually made things a lot simpler for me. I started eating a lot more seafood: canned sardines, canned wild salmon, shrimp. An entire avocado is usually part of breakfast.

In talking with my doctor, we realized I have a case of adrenal fatigue. Your adrenals are a major part of your overall health and well-being. They regulate your immune system and blood sugar levels. Food allergies, and being overly sensitive to certain scents are a typical symptom of adrenal fatigue. Never feeling well-rested no matter how much you sleep is yet another sign of adrenal fatigue. It’s a vicious cycle. For my readers suffering from candida, it usually arises because of adrenal fatigue. In fact, I’m confident in saying that if you treat the main source of your problem, which in this case, is adrenal fatigue, the rest should probably, well, EFF OFF.

At the suggestion of an herbalist, I’m now taking liquorice root powder a few times a day in some water. My sleep has improved, and I don’t really feel the need to drink tea in the morning as I normally would. I do anyway, because I love yerba mate. Things are not perfect, but they are a step in the right direction.

I’ll blog properly about the adrenals one day very soon. I have loads of ideas for upcoming blog posts. I promise I’ll behave.

Edited March 27th, 2015. OMG SO MUCH INCORRECT BS.

Maybe.

Now on to a stupendous meal. My cat Harry plays a part in the making of this meal. You’ll get to meet him. I sincerely hope you enjoy this as much as I did. It is intensely rich, incredibly flavourful, nourishing and delicious!

AHM SUCH A BIG DEAL MAMA MEATBALLS

2 lbs ground lamb
1 teaspoon garlic powder
Sea salt and freshly ground black pepper to taste
2 tablespoons each: roughly chopped fresh oregano, fresh basil, fresh mint, plus 1 extra tablespoon each oregano and basil
1 whole head of garlic
1 700ml bottle pureed tomatoes (yeah, mine came in a BOTTLE)
1 28oz can diced tomatoes
Lard
1/2 large onion, roughly chopped

Combine lamb, salt, pepper, garlic powder, 2 tablespoons each fresh oregano, basil, mint. Mix this up thoroughly so everything is evenly combined. Roll into large meatballs. You’ll make 6 big ones.

Fry in lard until your meatballs are nicely browned all over. Set them aside.

Melt some extra lard in large pot over medium heat. Add onions, stirring until translucent and lightly browned. Add pureed and diced tomatoes. That entire head of garlic? I want you to smash it all up, but no chopping. Leave the cloves whole, but SMASHY SMASHY. Add to tomatoes. Add your 1 extra tablespoon oregano. Bring to boil. Turn down to medium low and simmer for about an hour to reduce. This sauce will get thick and concentrated with flavour. It’s food-gasmic. Don’t forget to stir frequently. You can burn tomatoes!

Harry doesn’t like it when I smash garlic. He scurries low to the ground and vamooses out of the kitchen.

OH MAMA AH DO NOT LIKE IT WEN U SMASH DA GARLIK. WAI U GOTTA B SEW MEAN. DAT GARLIK IS SEW NICE LIKE ME U NO.

Add meatballs to reduced sauce. Cook for about 20 – 30 minutes. Add the extra tablespoon of basil at the very end.

Serve this on top of baby spinach; the heat will wilt and cook them nicely. Or spaghetti squash. Or even a roasted sweet potato. The possibilities are exquisite!

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