Tag: How to make
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.
Butternut Squash Soup
Butternut Squash Soup
Every time I make this soup(which isn’t very often), I ask myself why I’m not making this all the time. Butternut squash soup is one of my favorites and is extremely easy to make. My version uses bacon, homemade croutons, and blue cheese crumbles as a topping. If you want this soup to be vegan, omit the bacon and blue cheese; using olive oil to sauté the vegetables in. If you want this soup to be gluten free, omit the croutons. Ultimately, it’s a win-win with how tasty this soup turns out.
Equipment
- immersion blender
Ingredients
- 6 strips bacon diced; fat reserved
- 1 large butternut squash peeled, seeded, and cubed
- 3 medium russet potatoes peeled and cubed
- 3 large carrots sliced
- 3 ribs celery chopped
- 1 medium yellow onion diced
- 1 head garlic peeled and minced
- 8 cups vegetable or chicken stock
- 2 tsp paprika
- 2 tsp ground white pepper
- 2 tsp thyme
- blue cheese crumbles
Garlic Croutons
- 4 slices white bread cubed
- olive oil
- garlic powder
Instructions
- In a large stock pot, brown the bacon until crispy. Scoop out and set aside. Keep the grease.
- Add in all of the veggies and brown for 10 minutes in the bacon fat.
- Pour in the stock and seasonings. Bring to a boil, reduce the heat to medium low and simmer for 45 minutes until the veggies are soft.
- Using an immersion blender, purée the soup until smooth.
Garlic Croutons
- Preheat the oven to 400 degrees. Place the bread cubes on a baking sheet. Drizzle over olive oil. Sprinkle with garlic powder.
- Bake for 10-15 minutes, flipping half way through. Let cool.
Top with bacon, garlic croutons, and blue cheese crumbles.
Grilled Whole Red Snapper
Grilled Whole Red Snapper
Cooking whole fish comes off as intimidating to a lot of people. It shouldn’t be since it’s quite easy and significantly cheaper than buying fillets. Red snapper is one of my favorite whole fish to grill. It has a slight sweetness in taste and is very versatile in what you can do with it. This red snapper that I grilled was just over 2lbs; stuffed with a parsley/caper/garlic mixture. It took a total of 20 minutes on the grill and would take about the same in a 400 degree preheated oven.
Servings: 2
Equipment
- grilling basket
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 2 lb whole red snapper scaled and gutted
- 1/4 cup parsley finely chopped
- 2 tbsp capers finely chopped
- 4 garlic cloves finely chopped
- 1/2 tsp crushed red pepper
- sea salt to taste
- 1 tbsp olive oil
- lemon wedges for serving
Instructions
- Combine the parsley, capers, garlic, crushed red pepper, sea salt, and olive oil in a small bowl.
- Make 3-4 cuts into the snapper on both sides of the fish.
- Stuff each of the cuts with the parsley mixture.
- Place in a grilling basket.
- Start the charcoal in a chimney starter until they are gray. Place in the grill and put on the grate. Put the grilling basket directly over the charcoal.
- Grill the snapper for 10 minutes a side.
- Let rest for 5-10 minutes before serving.
Carefully remove each fillet off the center spine with 2 forks and serve.
Spicy Refrigerator Pickles
Add all of the ingredients into a jar, shake it up, and refrigerate for 2 days before eating.