Recent Posts
Beef Bone Broth
Beef Bone Broth
So what’s up with the hype around bone broth for the last several years? What’s the difference between bone broth, stock, and regular broth? And why was this recipe made for my spoiled dog, Tater? Let me do some explaining.Bone broth specifically is gelatinous when cooled due to simmering bones with a high collagen content for up to 12 hours. Regular stock uses bones, but is not as gelatinous nor takes as long to make. Regular broth is made from simmering mostly meat and not a lot of bones. All of these variations can be flavored with carrots, celery, onion, garlic, and herbs of your choosing.Bone broth is the most nutrient dense, such as calcium, magnesium, phosphorus, vitamin A, potassium, zinc, and iron. Because of the high collagen content, the bone broth aids in joint pain; containing glucosamine and chondroitin. Also, the bone broth is high in amino acids, aiding in digestion and helping fight inflammation.To answer why my dog Tater gets bone broth: she is spoiled and likes the beef flavor added to her dry food, mixed in with wet foods and homemade puréed roasted pumpkin. If you plan to give bone broth to your pets, make sure to not simmer it with onions, garlic, or any other herbs and flavorings since they are toxic to dogs. Carrots and celery are completely safe for them to consume. I freeze the bone broth down in ice cube trays, nuke 3 in the microwave, and mix it in her food.
Equipment
- baking pan
- 2 stock pots
- cheese cloth
- colander
Ingredients
- 5 lbs beef bones shank, neck, and femur bones
- 1 large yellow onion quartered
- 3 large carrots sliced
- 3 ribs celery chopped
- 1 head garlic
- 1 1/2 gallons water
Instructions
- Bring a pot of water to a boil. Add in the bones and simmer for 30 minutes. Remove from the pot.
- Preheat the oven to 425 degrees. Place the bones and all of the vegetables on a large baking sheet and roast for 40 minutes.
- Add the roasted bones and vegetables to a large stock pot with a gallon and a half of water. Bring to a boil.
- Once the bone scum starts floating to the top of the pot, skim it off. Simmer covered on low for 6 hours.
- Place a colander lined with cheesecloth over another stock pot. Pour the bone broth into the other pot.
- Let the pot cool. Cover and place in the refrigerator overnight.
- Scoop off the layer of fat from the bone broth.
Southern Stewed Turkey Necks
Southern Stewed Turkey Necks
Turkey necks are really underrated. They contain a ton of meat and are a staple of southern cooking; particularly soul food. They are looked at as “poor man’s oxtails”, but there’s nothing poor about the flavor. The turkey necks get braised in Worcestershire sauce, chicken stock, and beer until the meat falls off the bone. The best part is that you should be able to find the turkey necks for $2/lb at most. They are typically served over rice along with the gravy that contains butter beans.
Ingredients
- 1 tbsp vegetable oil
- 2 lbs turkey necks
- 1 tbsp creole seasoning
- 1 small yellow onion diced
- 3 ribs celery diced
- 6 garlic cloves minced
- 1 green bell pepper diced
- 2 bay leaves
- 1 tsp thyme
- 1 tsp oregano
- 2 cups chicken stock
- 1/4 cup Worcestershire sauce
- 1/2 cup beer lager or pilsner
- 1 can butter beans
- 3 tbsp cornstarch
- 1/4 cup water
- salt to taste
- steamed white rice for serving
Instructions
- Season the turkey necks in creole seasoning. Brown the turkey necks in the oil for 10 minutes in a pot over medium high heat. Remove from the pot.
- Add in the onions. Brown for 5 minutes.
- Add in the bell pepper, celery, and garlic. Brown for 5 minutes.
- Pour in the Worcestershire sauce, beer and chicken stock. Scrape the bottom of the pot.
- Add the turkey necks back in. Season with thyme and oregano. Add in the bay leaves. Cover and simmer over low heat for 2 hours.
- Stir in the butter beans.
- Make a slurry with the cornstarch and water. Stir it into the pot until ther gravy thickens. Season with salt to taste.
Serve over steamed rice.
Remoulade Sauce
Remoulade Sauce
Remoulade sauce has French origins and is a staple of Creole and Cajun cuisine. The zingy sauce is mayo based, flavored with ingredients such as hot sauce, lemon juice, creole mustard, just to name a few. The sauce pairs great with catfish, shrimp, crab cakes, and just about anything fried and crunchy.
Ingredients
- 1 cup mayonnaise
- 2 tbsp creole mustard
- 1 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp Louisiana hot sauce
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1 green onion finely chopped
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Instructions
- Mix all of the ingredients together.
