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What's your favorite primal sauce?

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  • What's your favorite primal sauce?

    Richard over at "Free the Animal" is a big fan of the red wine reduction/sauce. That got me to thinking, what are some of the best 'sauces' in the primal arsenal? I don't really do sauces per say, but I'm looking to expand my cooking repertoire beyond grilled meat and roasted veggies. What say you grok's, what are some of your favorite sauces, recipes/techniques would be appreciated.

  • #2
    Personally I LOVE this one. It just DOES it for me. I serve it over stir fry. Found it on this site:
    Sesame Almond Chicken & Primal Noodles (Broccoli Slaw) CF Nutrition

    1/4 cup smooth almond butter – unsweetened of course
    2 garlic cloves, crushed
    1/4 cup toasted sesame oil
    1/3 cup low-sodium soy sauce
    2 tablespoons rice wine vinegar
    Pinch of crushed red pepper flakes or to taste
    --Trish (Bork)
    TROPICAL TRADITIONS REFERRAL # 7625207
    http://pregnantdiabetic.blogspot.com
    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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    • #3
      I'm also trying to add variety to my cooking, mostly for the sake of the other people in my house - not everyone thinks plain meat and veggies taste perfectly fine on their own.

      I had this for lunch and it was great - you could probably pair the mustard sauce with something else, but I'll post the full recipe because it pairs perfectly.

      Chicken, bacon & sage meatballs with mustard sauce
      1 lb ground chicken (I'm sure turkey would be good, too)
      2 slices bacon, chopped (I used cooked bacon and it turned out fine)
      1 cup chopped mushrooms
      2 tablespoons sage, finely chopped (I used dried)
      1 egg yolk
      1 onion, thinly sliced (I used green onions)
      1 cup chicken stock
      2 tbs mustard (I used half whole grain mustard and half spicy brown)
      3 tbs coconut flour
      Salt and pepper to taste
      Butter/oil/animal fat

      Mix everything together, form into balls and brown in a skillet in butter/oil/fat. Once all of the meatballs are nicely browned, put them in a baking dish and bake at 375f for 15 minutes or until done. Put some more fat in the skillet (about 2-3 tbs - I recommend bacon fat for this part) and cook the onions until they're soft. Add the coconut flour (you might have to add more or less than 2 tbs) and mix it all together, then add the chicken stock and mustard and cook until the sauce has thickened a bit. Dump it on the meatballs and enjoy.

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      • #4
        This sounds crazy, but it's really good and creamy without having a bit of dairy in it.

        Take 3/4 cup of toasted pecans and grind them into a powder in the food processor. Add a cup of water and about a teaspoon of salt and process until it's smooth. Add some cooked garlic and mushrooms and pour it over pan-seared meat, scraping up the browned bits and letting it simmer for a couple of minutes. This is best with chicken or pork--I like to serve it over mashed cauliflower or spaghetti squash.

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        • #5
          Originally posted by Dr. Bork Bork View Post
          Personally I LOVE this one. It just DOES it for me. I serve it over stir fry. Found it on this site:
          Sesame Almond Chicken & Primal Noodles (Broccoli Slaw) CF Nutrition

          1/4 cup smooth almond butter – unsweetened of course
          2 garlic cloves, crushed
          1/4 cup toasted sesame oil
          1/3 cup low-sodium soy sauce
          2 tablespoons rice wine vinegar
          Pinch of crushed red pepper flakes or to taste
          Yum, that reminds me of the satay sauce I made the other day.

          Cashew satay sauce:
          1/2 c cashew butter
          1-2 garlic cloves
          1-2 tsp crushed dried chili (use more if you want it hotter - I think I used a tbsp)
          1-2 tbs tamari
          2-3 tbsp lime juice
          1/2 c coconut milk
          Water

          Blend everything in a food processor until you get a good consistency, adding water as needed.

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          • #6
            Chimichurri sauce, especially for any kind of meat:

            1 cup packed fresh parsley
            3/4 cup olive oil
            3 tablespoons red wine vinegar
            2 tablespoons dried oregano
            2 teaspoons ground cumin
            1 teaspoon salt
            2 garlic cloves, minced
            1/2 teaspoon dried crushed red pepper

            Blend in food processor.
            Read More Steak and Chimichurri Toasts Recipe at Epicurious.com


            Yum.
            Il faut vivre et non pas seulement exister.

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