Grilled Top Sirloin with with Roasted Greens, Shishito Peppers, Fingerling Potatoes + Chimichurri

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For the last few weeks I’ve been primarily cooking over an outdoor fire in Maine. There’s no fire danger there so we grilled whole lobsters, fish, summer squash, oysters, mussels, greens, etc. Cooking over fire is my favorite kind of cooking, it is kind of an extreme event, intense, damn hot, a bit dangerous and the results are so smoky, charred and delicious. Anyway, I came home to my garden just taking off. Everything was quadrupled in size, the sunflowers ten feet tall, lemon balm bushy and bright green, potatoes, kale and parsley all lush and ready to harvest. So, in an effort to recreate cooking over a fire (we can’t have open fire here) I cooked the whole meal on the grill. I’m not sure why I haven’t done this all summer, but it keeps the house cooler and delivers far tastier food. This meal was a pop of green, spicy and fresh and melt in your mouth good.

Grilled Top Sirloin with with Roasted Greens, Shishito Peppers, Fingerling Potatoes + Chimichurri

Chimichurri
2 cups or 1 big bunch fresh parsley
1/2 cup fresh oregano
2 tbsp lemon juice
4 cloves garlic
1/2 cup olive oil
1 tsp red pepper flakes-or more for extra spice
1/2 tsp sea salt
1/4 tsp fresh ground red pepper

Combine ingredients and blend until almost smooth, or food process, or you can chop everything very finely and mix. Squeeze a bit of extra lemon juice on top of the finished chimichurri.

Top Sirloin + Veggies
2 lb grass-fed beef top sirloin seasoned with salt+pepper, olive oil, a drizzle of balsamic–at room temperature
10 or so fingerling potatoes, halved
Big bunch of kale, roughly chopped
1 bunch fresh sage
1 lb shishito peppers
2 heads romaine lettuce
salt + pepper
Lemon juice
Olive oil + butter

Heat your grill to high. Place the potatoes in a small skillet, sprinkle with oil, salt+pepper, place the kale in another skillet, sprinkling with lemon juice, oil, salt+pepper. Put the skillets on the grill, close the top and cook for a few minutes, opening occasionally to stir. Turn the heat down a bit and continue to cook with the grill lid down. After about 5-8 minutes add the fresh sage to the potato skillet.
When the potatoes + kale have started to crisp, place the kale in the same skillet with the potatoes and add a tablespoon of butter to the now empty skillet. Throw the shishito peppers in, season with lemon, salt+pepper.
Let everything cook down until nicely browned + blackened.
Place the romaine directly on the grill and cook for a few minutes on each side, until just softened and charred.
Make room for the steak and place it on the grill at high heat, cooking for about 3-5 minutes on each side depending how thick the cut is. Make sure to grill the fatty part of the sirloin as well.
Finally, serve everything together, spooning chimichurri on each component, and sprinkling with fresh parsley + oregano.

Braised Beef Short Ribs with Japanese Sweet Potatoes, Rosemary, Sage and Pluots

IMG_2669This is one of my favorite meals. It takes 30 minutes to put together and then cooks for a few hours in the oven and becomes this perfect meal. We happen to still have quite a few ribs in the freezer from our cows, and each time we’ve had them this summer its been a memorable meal. It is important to use a good red wine for this dish, in fact I usually use the same wine that I end up drinking with the meal. If you can make your own beef stock that is the best bet, but I would recommend using water in place of stock if you don’t, I don’t particularly like using chicken stock in place of beef and have found that water works wonderfully.

Braised Beef Short Ribs with Japanese Sweet Potatoes, Rosemary, Sage and Pluots
5-8 short ribs, defrosted, at room temperature
1 medium red onion, diced
3 medium carrots, diced
1 tbsp sprouted flour
2 cups good red wine
2 cups beef broth
salt & pepper
1 1/2 tbsp butter
3 sprigs rosemary & sage
salt & pepper
Olive oil
Lemon juice
Pluots, diced

Oven 350. Coat the ribs in salt & pepper, and a thin layer of flour.
Heat 1 tbsp of butter in a deep, hot skillet. Brown the ribs on all sides for about a minute each side, then remove from the skillet. Add the chopped onion & carrot to the skillet, and turn the heat way down to low-medium.
Cover and stir occasionally, until the vegetables are softened, but not browned. Take your time with this step, at least 15 minutes, if not more. You get so much more flavor when you’re patient with your onions.

Add the red wine, bring to a gentle rolling boil, then add the beef broth.
Place the ribs in the braising liquid, add 2 sprigs of rosemary & sage (saving some of each) place the lid on the skillet (or use aluminum foil to cover) and leave in the oven for 2-2 1/2 hours.

At the same time place the potatoes in the oven. After about two hours, pull the potatoes out, place the remaining sage & rosemary on them, drizzle with oil, salt & pepper, and a little lemon juice and place back in the oven until the herbs are crisped.

Serve the braised ribs with potatoes and a handful of diced pluot and finish with a grind of salt if needed. Enjoy with the same wine you cooked with and a vibrant, farm fresh side salad.
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Apricot, Ancho Chile + Japanese Sweet Potato Beef Stew with Coconut Milk, Ginger + Turmeric

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The components of this stew all fit together so delicately and the resulting dish is both light and fruity due to the chilies, apricot and coconut and at the same time rich and satisfying. Be patient with this dish. Cooking the onions slowly is important, and allowing the stew to cook long enough will allow it to come together better. If you need to cook it longer, just leave it on the stove, tasting here and there with the heat as low as it goes. This is the kind of meal that tastes better the next day, so save leftovers or make a double batch.

Apricot, Ancho Chile + Japanese Sweet Potato Beef Stew

1 lb grass-fed stew meat – beef room temperature, seasoned w/ salt +pepper
2 cloves garlic, chopped
1 small yellow onion, chopped
2 carrots, chopped thin and small
2 inches fresh peeled ginger, chopped
1 inch fresh peeled turmeric, chopped
2 dried ancho chilies, diced
1 japanese sweet potato, diced
3 apricots, halved, then quartered
Handful of parlsey, chopped + some reserved for topping
1/2 can coconut milk
2 1/2 cups water
sea salt
pepper
olive oil

Heat a dutch oven over medium high heat. Pour in some olive oil, and place the stew meat in the skillet to sear. Flip after a minute or two, so that both sides are browned. Remove the meat from the pan and place in a bowl.
Turn down the heat to low and add the onions to the dutch oven, using a spatula to get the browned bits from the bottom of the pan. Cook the onions at low heat for a while, about 20 minutes, stirring occasionally and being careful not to brown. Then add the carrots, garlic, chilies, ginger and turmeric. Season with salt + pepper and add oil if needed. Cook on low for another 10 minutes or so.
Add the beef back to the dutch oven, stirring to combine. Turn up the heat to high and pour in the water. Bring to a soft boil, then turn the heat down to low.
Add the sweet potato and coconut milk. Taste and add more salt + pepper as needed. Cover the dutch over with a tight fitting lid and allow the stew to simmer for about an hour and a half.
Add the apricots and parsley, cover for another 30-60 minutes.
The meat should be tender and easy to cut when the stew is ready to eat. The braise liquid should also be considerably cooked down. Taste again and adjust seasoning as needed. Serve in a bowl with some fresh parsley on top.
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Herbed Meatballs in Ginger Curry Broth with Shishito Peppers, Arugula, Apricot, Summer Squash + Cracklings

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My favorite time to cook is often when I think I have nothing left to work with in my fridge. It forces me to be creative, to leave behind my go-tos and come up with new ways to enjoy ingredients that I often use. As I was cooking this meal my mom brought me some pig cracklings she made from the pigs we raised on our family ranch. They are the perfect topping, savory with a crunch and melt in your mouth ending. This meal may seem like many steps but it is uncomplicated and adjustable depending on what you have left in your fridge, just read through the recipe before starting so you have all of your ingredients ready.

Ginger Curry Broth
11/2 inch ginger, peeled & finely chopped
1 scallion, chopped
1 can coconut milk + 1/2 can water
1 tsp turmeric
1 tsp curry powder or paste
1 tbsp lemon juice
1 tsp sea salt
1 tsp chili pepper flakes
1 tsp fresh ground pepper
1 tbsp coconut oil

Add the coconut oil to a skillet, melt and then add onions. Cook at medium heat, covered, until softened, then add the ginger. Cook for a few minutes-10 or so- until the onions are translucent, but not browned or burning. Add the can of coconut milk, water and the spices to taste. I keep the curry seasonings light so that the ginger isn’t overpowered. Pour the mix into a small saucepan and turn the heat down to low and allow to simmer while you prepare the rest of the dish.

Shishito Peppers, Arugula, Apricot, Summer Squash + Cracklings
1/2 lb shishito peppers
1/2 lemon juiced
2-3 small yellow summer squash, chopped
2 handfuls arugula
1 apricot, halved and quartered
cracklings
1 tbsp coconut oil
sea salt & pepper

In a medium-high skillet, add the coconut oil and shishito peppers. Coat in lemon juice, salt & pepper. Cover and cook for about 10 minutes or so, stirring every so often. During this time, start the herbed meatballs. When the shishito’s are browned well, add the summer squash. Cover and cook for another 6-8 minutes, then add the arugula and apricots. Make a little space in the pan to heat the cracklings, or fry them in another skillet. Season to taste, this will serve on top of the meatballs and curry.

Herbed Meatballs
1 lb grass fed ground beef
1 tsp sea salt & pepper
3 sprigs of fresh oregano
1 egg
1/8 cup of coconut flour
1 tbsp coconut oil

Using your hands, mix the ground beef with the salt & pepper, oregano, egg and coconut flour. Heat a skillet to medium-high heat, shape the meatballs, and add them to the pan. Cook until crisp and browned, then flip.

To serve: Add the meatballs to a bowl, spoon curry over and then add the vegetables and cracklings.