Grill Recipes
One Kale of a Burger!
This was a winner and one way we plan to enjoy "gourmet" burgers in the future!
Grilled Kale Burgers
Ingredients:
1 pound 78% lean ground beef
1 c. fresh kale, chopped into small pieces
1/3 c. feta cheese, crumbled
1 tsp. TCoons "The Stuff!"
Instructions:
Divide ground beef into three sections and roll each into a large circle
In separate bowl, combine kale, cheese and The Stuff!. Place 1/3 of kale mixture on one of the ground beef patties and roll the ground beef around the mixture so that the ground bee completely seals the mixture. Grilled Salmon
This was adapted from a recipe in Melissa Joulwan's incredible cookbook, "Well Fed Paleo Recipes for People Who Love To Eat."
Ingredients:
1 Tbs. coconut oil, melted (or 1 Tbs. Hawaii's Gold macadamia nut oil)
1 Tbs. fresh clementine juice (or fresh orange juice)
1 1/2 tsp. ground ginger
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 1/2 tsp. sea salt
1/4 tsp. ground cayene pepper
3-4 salmon fillets or one whole salmon (1 1/2-2 pounds), cut into individual servings
Instructions:
Mix all ingredients except the salmon. Place salmon in a glass dish and coat with marinade. Let it in refrigerator at least 30 minutes. Naked Steak
Grass-fed steaks taste delicious without any marinade or spices added before or even after they are grilled.
Ingredients:
Boneless beef sirloin steak, thawed to room temperature
Instructions:
Set grill on lowest settings. The object is to warm up the steak. Do not sear. Depending on the grill, it may only take five minutes per side to warm up a steak to an internal temperature of 120 degrees. If the exterior of a steak reaches 160 degrees it is sterile inside and out. Grass-fed steaks cooked more than this will be dry and tough. When finished, grill marks should be at a minimum. Le the steak sit for a three minutes or so to re-mobilize the juices. Lamb Chops with Mint Sauce
"Mint is high in Omega-3, so enjoy as often as possible."
Ingredients:
1 package Slanker's grass-fed lamb chops (choose from loin, sirloin, shoulder or arm chops)
Ingredients for the mint sauce:
1 c. unsweetened, plain Greek yogurt
1/2 c. fresh mint leaves (mint grows well in a patio pot for easy snipping and great taste)
1/4 tsp. Stevia powder
1/2-1 tsp. Redmond organic natural garlic salt (adjust to taste)
Instructions:
Grill the lamb chops on a gas grill set to low, being careful not to over cook. Keep an eye on the chops and turn them over after 3-10 minutes, depending on ifthey are placed in direct or indirect heat on the grill and how low the settings are. Easy Ketchup
Ingredients:
1 6-oz. can tomato paste
1/3 c. apple cider vinegar (suggest using Braggs brand)
1/3 c. water
2 Tbs. onion
2 cloves garlic (or one clove if not a garlic fan)
1 tsp. Real Salt sea salt
1/8 tsp. allspice
1/8 tsp. ground cloves
1/8 tsp. black pepper
Intructions:
Combine all ingredients in food processor or blender until the onion and garlic chunks are completely blended. Put into refrigerator to cool.
"This is a delicious, easy-to-make ketchup that adds flavor to hot dogs or may be used as a base to make shrimp sauce. For shrimp sauce, simply add a small amount of pepared horseradish to taste. Cinco de Mayo Paleo Chile Relleno
"Now enjoy. Don't even bother using a fork and knife. Just dig right in with your grubby little paws and tear it up! If you didn't overstuff your pepper, it's actually not too hard to hold it like a taco and eat it that way." Caveman Greg
Ingredients:
1 lb. Slanker grass-fed ground beef, chicken or pork
4 large Poblano peppers
Some veggies (carrots; squash; zucchini; onions)
Topping (optional): cheese; plain yogurt; salsa; guacamole
Seasoning (optional): taco seasoning, adobo, T-Coon's "The Stuff" or mole
Instructions:
Lightly start to brown the meat in a skilet over low heat. Best Barbecued Meat and Homemade Barbecue Sauce
All types of meat can be barbecued, but the various cuts have to be treated differently. For instance, thin steaks, pork chops and chicken legs cook in a very different way from a whole leg of lamb, pork ribs or a large chicken. If you were to cook them all the same way, the larger cuts would end up nicely cooked on the outside but raw in the middle. Here I'm going to show you how to barbecue larger cuts of meat so they're flavored and moist in the middle and golden and crisp on the outside every time. The thing to remember is to cook the meat through in the oven first, without coloring it, tomake it lovely and juicy, then finish it off on the barbecue, basting the meat with the marinade and cooking juices. Cooking
"LOW and SLOW"
is the
Slanker Grass-Fed Meat motto!
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