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I tried a new recipe a while back. It turned out so ridiculously good that I wanted to post it for all of you right away but never found the time. But fear not, because time is something I now have – for a few minutes tonight while I write this post at least.

This recipe is for a roast. It can be any beef roast of any size. You’ll just have to change the timing a little bit, which I will get into in just a second.

If you’re like me then you love your beef pretty rare. Nothing quite hits the spot like a medium rare to rare prime rib, that’s for sure. Prime rib can often be expensive, so I went on a search to find a way to cook any roast and have it come out as delicious as our supreme cut.

After failing many, many times I stumbled upon a method that I found very odd but the directions said to “trust the science.” Me, being naïve, thought it’d be a great idea to trust the science. And I did. And I am so glad I did.

When you first read this you may think I am crazy, but I am telling you that it actually works. The picture I used for this post is my actual roast.

You want to first start by rubbing the roast down with all the spices you want. This time around I was pretty basic and simply used garlic, pepper, herbs, and a little bit of salt. Then use a sharp knife to cut several ½ inch slits all the way around.

Preheat the oven to as high as most ovens go, around 500 degrees Celsius. You will only want to cook the roast at this temperature for 7 minutes per pound of roast. My roast for the picture was only 2 pounds, so I had it cook at 500 degrees for 14 minutes.

Once the time is up at the optimal temperature you’ll need to shut the oven completely off. Yes, that’s right. Turn your oven dial all the way off and let the roast sit in there for 2 hours. Please, please, please do not open the oven door during this time. The more you open the door and let the heat out, the more you risk ruining your perfectly rare roast.

I didn’t believe this method would work the first time I read it, but I gave it a whirl and sure enough it did exactly what it promised.

Do you have any special “tricks” you like to use to make the perfect roast?

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Blog Image30Last week I decided to do something awesome. I bought baby back ribs. At first I didn’t really want to try them because I’m not a huge fan of ribs, but then I remembered something crucial – I had never made my own. Things always taste better when I make them. Or so I think…

So I tossed the ribs in my basket, checked out, and pranced mischievously all the way home, drawing up concoctions in my head. Some ideas were great. Some were not.

Let me tell you this, though. My ribs turned out fantastically. I am not even being remotely biased. I can honestly say these were the best ribs I’ve ever had – hands down. It’s just a bonus that they just so happened to be something I made. That’s all.

But anyways, enough of my gloating! I’m sure you’re dying to get the how! Well, my friends, it looks a little like this…

Baby back ribs (1 rack)

1 whole onion

170oz tomato sauce (preferably homemade, but doesn’t have to be)

Salt and pepper (to taste)

Garlic (3 cloves)

Basil (to taste)

I started off by pulling out the Crockpot and dusting it off. It’s crazy how much dust accumulates underneath my counter. However after an excellent wipe-down it was good to go.

Chop up your onion and layer it on the bottom of your Crockpot. If you know of any tricks to avoid crying like a little baby while cutting onions, I suggest you do them. I was not so fortunate. Once done you can chop/mince your garlic right on top of the onion. It should already smell pretty grand.

Sprinkle as much salt and pepper over your ribs as you’d like.

Next, cut your ribs up into groups of about 2-3 so that they’ll all fit easily into the pot. Place them in. Don’t forget to wash your hands!

Pour your tomato sauce evenly over the ribs and sprinkle with as much basil as you’d like. Put your Crockpot to cook for 6 hours and you have yourself a delicious meal in the making. It’s that easy. I must warn you though. Your house will smell wonderful. Wonderful in a tough, manly way, that is.

Let me know if you try them, and give your honest opinion on what you think.

Do you have a great way of cooking ribs?

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I just realized that I haven’t posted a recipe on here in ages. For those of you who follow me because of my scrumptious food ideas rather than my hollow ranting – my sincerest apologies! But don’t worry…

I have a recipe for you today.

And holy crap is it ever good. I can honestly say that I even amazed myself with this one. That’s not my way of saying that I’m the King of All Cooks! but I was not expecting this to taste as well as it did.

Now, I’d be lying if I said that I made this recipe up 100% on my own because, well, I didn’t. It’s based off another recipe found in the book Practical Paleo by Diane Sanfilippo. Which is a great recipe book (as well as a remarkable paleo educating masterpiece) if I may say so myself.

Truthfully, I was slacking and didn’t have all of the ingredients on-hand so I tweaked it. It’s amazing what a few tweaks can do. As a result I got a new go-to meal when I’m longing for the satisfaction of pork. (It’s funny because I usually don’t care for pork – except for bacon. Bacon is a gift to mankind.)

Seriously Shane, let’s get on with it!

Ok, I get it. Here’s what you need for my version:

–       1 tablespoon of cumin

–       1 tablespoon of garlic powder

–       1 teaspoon of salt (preferably salt of the sea!)

–       Black pepper to taste (so lots!)

–       2 pork loin chops

–       Olive oil

–       1 onion, sliced

–       As many brussel sprouts as you like, halved

–       2 cloves of garlic, minced or chopped

I started by pre-heating the oven to 375 degrees (Celsius). This allows for some time to get everything else ready.

I suggest taking this time to mix together your spices. Pour the cumin, garlic powder, salt, and pepper on to a plate or in a bowl and mix it all up. Now pat dry your two pork loin chops and place them on the plate or in the bowl with the spices – flip onto both sides to ensure you cover everything. Place the chops aside for now.

In a separate roasting dish place your sliced onion rings along the bottom, and top with the halved brussel sprouts and minced/chopped garlic. Place this aside for now as well.

Then melt some olive oil (or butter, if you prefer) in a pan big enough to fit both chops on medium-high heat. Place the pork into the pan and sear each side for approximately 2 minutes each. This will allow the crust to form and stick.

After each side has been seared, place both chops into the roasting dish over the veggies. Put the dish into your preheated oven for 30-40 minutes. It’s as simple as that.

You now have yourself the best pork loin chops you will ever taste. No lie.

This is a handy meal if you’re serving two people or even just yourself. Enjoy the second chop as leftovers the next day.  In fact, I’m doing so as I write this. Nom nom… too good!

Enjoy!

Shane Organ, not-so-bad chef afterall.

If you enjoy this recipe and would like to receive other similar recipes directly to your email inbox please make sure to subscribe to So Healthy Nutrition. Shane can also be found on Facebook, Twitter, and other social media feeds.