Swedish meatballs can be a main course, but their small size is ideal for an appetizer, ready to be stabbed with a toothpick or picked up by hungry fingers. But if you’re not planning a festive smorgasbord in the near future, then just stash these meaty morsels in the fridge for middle of the week snacking.
The allspice and nutmeg seasoning in these Swedish meatballs is subtle, but enough to be noticed, and makes the dish taste different from your average meatball. Swedish meatballs are usually made with a blend of beef and pork, which you could certainly do, but they’re also really delicious made with ground bison. The small size of Swedish meatballs means they don’t need to be cooked long, which is perfect for bison, a type of meat that is most tender and juicy when served medium rare.
Ramen is Japanese soup made from pork broth, roasted pork, boiled noodles, and various toppings like vegetables, seaweed and egg. For many, the noodles are the main ingredient that the dish revolves around. But Primal ramen puts all the attention on the pork. Slow roasted pork, smoked pork shanks and bacon all play a role in making ramen that’s deeply flavorful and satisfying, even without noodles.
If you’ve traveled to Japan, then you’re familiar with the ubiquitous ramen shop serving steaming bowls of ramen that reflect the shop’s own distinctive style. If you were ever a hungry teenager or college student, then you’re definitely familiar with instant Top Ramen. This recipe is a far cry from instant ramen and not as labor intensive as ramen made in restaurants. It does take a little time to make (most of it hands-off) but suddenly all the ingredients come together. You’re rewarded with delicious steaming broth, tender slices of pork, vibrant collard greens and garnishes of egg, scallions and nori.
Buttermilk is a marinade that pork responds to beautifully. Soak pork chops in buttermilk and the meat will stay juicy and tender, even if you overcook it just a bit. Overcooking a pork chop is easy to do. One minute it’s red and juicy and the next minute it’s tough and chewy. So if you tolerate dairy and hate a dry chop, then buttermilk can be your go-to marinade for pork (it works well for chicken too).
A buttermilk marinade is especially helpful when cooking thin, boneless chops. You know, the ones that curl up around the edges and usually have the texture of a rubber tire. But even thick succulent pork chops with a flavorful bone holding the meat together can benefit from a soak. It’s some combination of the buttermilk’s mild acidity and calcium content that works the tenderizing magic.
It’s two days away from Thanksgiving here in the United States, and that means a significant portion of my readership is scrambling to put together a Primal menu. Things are easier now with the rise of the ancestral health community and the growing preponderance of related recipe blogs, but a lot of you are still wasting precious time combing through their volumes or converting standard Thanksgiving recipes into Primal-friendly recipes. You have better things to do. You have family and friends to visit, footballs to toss (or kick, as the case may be), piles of polychromatic leaves to roll around in, and thanks to give. Even if you’re an international reader, don’t celebrate Thanksgiving or know quite what it’s all about, you still like to eat great food.
Bacon pancakes sound like a sinful breakfast treat, but these slightly sweet, mostly savory cakes require no repentance. Fluffy, moist and salty with just hint of sweetness, bacon pancakes can be served with a light drizzle of maple syrup, or a dollop of sour cream and a hit of hot sauce.
Peruse the list of ingredients for these Primal pancakes and you’ll see the usual suspects (coconut flour, eggs, butter) mixed with bacon and chives. But this recipe also has something completely new: gelatin. Why add gelatin to pancakes? Because you can, without affecting the flavor or texture.
© 2014 Mark's Daily Apple