Taco Salads
Ingredients:
- 1lb Ground Bison
- 1/4 C tomato paste diluted with water to equal the 1 1/2 C mark
- 3 T C Organic Taco Seasoning*
- 3 T onions finely diced
- 1 cup of raw grass-fed cheddar, shredded
Directions:
- Sautéed ground bison about 3 minutes until you have some juice in the pan. Bison is lean so there will not be very much but it will keep the onions from sticking. Cook 2-3 minutes
- Add tomato sauce mixture with Taco Seasoning and simmer on low for 10-20 minutes or until most of the liquid is gone.
Coconut Shrimp Curry*
Ingredients:
- 1 coconut
- 1-1/2 C water/chicken broth
- 1/2 lb of shrimp, peeled and deveined
- 6-8 baby potatoes, whole
- 1 leek or onion of choice, minced
- 1 carrot, sliced
- 2 Kefir lime leaves
- 1 jalapeño, finely diced
- 1 jalapeño, finely sliced
- 1 C broccoli, bite size
- 1 Bear lime, juiced
- 3-10 basil Leaves
- 6-8 Crimini mushrooms, thinly sliced
- 3 fresh garlic cloves, thinly sliced
- cilantro, green onion, or basil to top
Directions:
- Blend fresh coconut meat and water in a mixer (Vita mixer if you have one) to make the milk for the curry. Once emulsified add 1/2 the lime juice and blend
- Add coconut milk to a large pot with Kefir lime leaves and heat. Once warm, slowly add water or chicken broth to curry until desired consistency and blend fully.
- Add basil, potatoes, leeks, carrots and half of a sliced jalapeño. Cook for 20-25 minutes.
- Add remaining lime juice to shrimp pieces and set aside for 5-10 minutes.
- Add broccoli, green beans and shrimp and cook for 3-5 minutes.
- Top with fresh basil, green onions, or cilantro and thinly sliced mushrooms.
*Cilantro and other seasonal vegetables, fish or chicken can also be used wth this recipe.
Featured Foods:
Lincoln Spring Street Farms
- Red leaf lettuce
- Kale
- Carrots
- Broccoli
- Cilantro
- Onions
- Bison, Pasture Raised
- Food for Life's Sprouted Grain Tortilla
- Spicily Organic Taco Seasoning
- Graziers Raw Grass-fed cheddar
- Kefir lime leaves
- Bear lime
- Basil
- Chives
- Fresh Coconut
- Red fingerling potatoes
First and foremost, I do agree that the type of meat, which mean how the meat is being produced or how the animals are being raised, plays an integral role in not only the flavor of the food, but also getting all those nutrients from them and give a lot of benefits for us too. It is also interesting to know how seafood can also be sustain-ably stored to ensure that we still have them in the future, which is also good for the environment as well. What attracts me the most in this video was how the coconut shrimp curry was being prepared as I have never seen people making curry this way as coming from South East Asia, we have different ways of doing curries. I definitely learned a new method of making a curry which is really interesting to see, and I will definitely try it at home too as it does not look very hard to make and also looks really delicious. The bison taco also looks really tempting and pretty as well as it has a lot of different colors in the dish to make it more eye-catching. I love how you explained why you chose Bison instead of beef because now I know that Bison is actually more lean and healthier to consume, and also has not been altered that much compared to beef. It really changed my perspective in choosing the meat that I want to cook with. Thank you for all the useful information and wonderful recipes!
ReplyDeleteHello there, you are definitely correct that the quality and flavor of the meat can be significantly different based on how it was raised. Coming from a Southeast Asian nation were seafood is a significant portion of everyone's diet and there wasn't much thought of where the fish originated or how it was raised. However as more awareness is being raised about more ethically sources meat and seafood (especially here in the US), there has been a noticeable difference in quality and has become a growing preference for consumers. These recipes look amazing and I am definitely looking forward to trying them!
ReplyDeleteThese recipes look really good! I wasn't aware I could buy bison from a local butcher. I like finding and cooking those more exotic type meats so that was a super cool thing to see in the video.
ReplyDeleteThat garlic was super interesting as well. I haven't seen garlic sold like that before. Can't wait to try making that curry recipe for myself. Such interesting ingredients, lime leaf? Wrinkling my brain.
Make sure it is Kefir Lime leaf.
DeleteFirst, this was an awesome video! Second, I want to mention briefly, about the differently raised meat that was introduced in the beginning of this video. Rather than the conventional way of feeding livestock, I believe that grass feeding is the way to raise cattle. Organic and grass-fed beef are not only healthier, but they are sustainable. Finally, I have a couple questions.
ReplyDelete1. Kefir Lime Leaves? Are they similar to lemongrass that is commonly used in coconut curry? Are they similar to lemon verbena?
2. I see you were using a stainless steel pan. While the bison was browning, none of the meat was sticking to the pan. I have never utilized bison before, so do you think that because you used ground bison it did not stick to the pan? Or is it simply due to the slightly lower temperature that the bison was cooked in.
First, this was an awesome video! Second, I want to mention briefly, about the differently raised meat that was introduced in the beginning of this video. Rather than the conventional way of feeding livestock, I believe that grass feeding is the way to raise cattle. Organic and grass-fed beef are not only healthier, but they are sustainable. Finally, I have a couple questions and I would appreciate it if someone could verify my own answers to the questions.
1. Kefir Lime Leaves? I assume they are similar to lemongrass that is commonly used in coconut curry. Are they similar to lemon verbena?
2. I saw that a stainless steel pan was being used. While the bison was browning, none of the meat was sticking to the pan. I have never utilized bison before; was the meat not sticking to the pan because ground bison was used? I assume it is simply due to the slightly lower temperature that the bison was cooked in.
3. The utilization of diluted tomato paste was mentioned. Am I correct to assume that the tomato paste was diluted to keep the meat in a sauce rather than a paste? I assume that the diluted tomato paste is going to be reduced during cooking so that it has a thick consistency, eventually enhancing the meat with flavor as it cooks.
Uhoh. It looks like I pasted the reply twice. Also, I watched the video again and my third question was actually answered in the video.
DeleteKefir lime leaves are slightly floral and citrus like. It is common in Thai dishes. The bison did not stick because of the quality of the pan. It was all clad which as long as you add some heat to the pan before you put the meat in, it does not stick. They also cook very even.
DeleteWith my education in the traditional French culinary style, I was pleased to learn some new hints when purchasing my meat/seafood. I had always wondered the qualifications for meat to be labeled organic. This episode teaches that organic meat means the feed, which is the conventional corn variety, was grown with no pesticides or herbicides. I was already familiar with what classifies as grass-fed beef, but my personal experience has taught me that the best meat to use in order to produce the most succulent, tender, flavorful recipe would be grass-fed and grain-finished meat. This is because meat that has only been grass-fed tends to be to lean, dry, and lacking flavor; the grain-finish will provide the meat with sufficient marbling to balance the quality and nutrition of your meat. Thanks to the teachings of Dr. Gustin I can now be responsible in my purchasing of sustainably sourced seafood. My household loves eating fish and if we can feel good about buying fish that not only ensures the future of the species, but also considers the environmental impacts of fish farming, than it makes the dish that much more pleasurable. Over the last few weeks I’ve learned that when shopping for groceries it is important to consider access, availability, utility, and stabilization when determining how to feed me and my loved ones. I hope this school of thought continues to grow to ensure a sustainable and healthy future. As for the recipes, I take great pleasure in learning new ways to use ingredients. I’ve used everything presented in the video aside from bison which seems like a very intriguing ingredient to me. The coconut curry was a new experience to me, when I go to make it however I would incorporate more heat, perhaps substituting Thai chilies for jalapenos. Being the chef-in-training that I am, I would love to see if there are any other variations of these recipes made by anyone who has seen this episode. What was the end result like? I’d like to thank Dr. Gustin for her efforts and the vast knowledge she glad fully shares.
ReplyDeleteThis video is very helpful not only in learning many useful information but also learning how to make a dish that promotes a healthy and sustainable diet. I found it very interesting the different types of meat that you can buy at the market and the difference between them. For example for seafood we have to make sure that we are not over harvesting the population of an animal because it will then mess up the ecosystem of where that species of animal is inhabiting. I also found it to be an interesting point that we need to pay attention to what our animals are eating before we turn them into products for the consumer.
ReplyDeleteThis episode on Meat & seafood was very interesting and informative. Jason, who works at lazy acres, broke down the different types of meats and concluded that grass-fed and organic meats are probably the better options. Organic grass-fed is the highest value of meat since just grass-fed does not fully imply that the animal has been sprayed with pesticide or fertilizers. For ground meats, it is better to purchase at the meat counter since it is fresher and not sitting in a package. Sustainably sourced seafood has to be sustainable for the future, buying in-season and used within 1-2 days or frozen fresh. I learned a lot from what quality meat is and will definitely be incorporating these tips and tricks whenever I go grocery shopping as well. I will now be purchasing my ground meats at the meat counter and always looks for organic grass-fed meats in order to ensure sustainability. I thought it was interesting that she used bison to make her tacos since they are leaner. I’m not too sure what the taste of bison is but I would be curious to see what it’ll taste like. I love coconut curry, and the use of kefir lime is such a great idea to pair with shrimp or seafood.
ReplyDeleteAiman Warsi
It wasn't until a couple years ago I started eating grass-fed organic meat. I realized that a little more expensive meat is worth it because I know that I feel safe of what's going in my body. The dishes that you made all look so good and how it is healthy and sustainable. I really agree that how the animals are raised and fed is so important. The quality and taste is different and it ensures sustainability. In addition, it makes consumer think more positive about buying meat. It would also be cool to grow your own produce at home. I try to stick with grass-fed, cage free products because it is more sustainable.
ReplyDeleteAs an avid shopper at Lazy Acres, I really enjoyed watching this episode because I enjoyed your visit there. The butchers there are very informative of the selection they have and I even call them when there's specific cuts I'm looking for. Lately I've been working on meal prepping with my new vacuum sealer for steaks and fish fillets that I've been freezing and it's nice knowing that the availability of cuts they have are fresh and sustainable. It's important to know what beef cattle consumes prior to slaughter which is why I've opted for choosing grass-fed beef instead of corn or soy fed. One of your more recent posts on glyphosate pesticides has definitely deterred me from choosing conventionally raised animal proteins and why I'm choosing organics as well.
ReplyDelete