5.14.2012

Celebrating Mother's Day... In The Kitchen

***Congratulations to Melanie S. and Jan W. for winning a free copy of Well Fed: Paleo Recipes for People Who Love To Eat!  Thank you, everyone, for participating.  I'll be doing another giveaway in June - keep coming back to find out more!***

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Matt and I had two goals for Sunday:

1) Make room in the freezer for Matt's freezer blocks and coffee beans
2) Celebrate Mother's Day with his family over a tasty meal

Here is how my plan of attack unfolded...

I started with two pounds of Compassionate Certified ground pork from US Wellness Meats and a few tablespoons of Italian seasoning blend I make from my Well Fed cookbook.  I mixed the meat and seasoning to make breakfast sausage and formed it into small patties.  I fried the patties in a little bit of coconut oil and drained them on a paper towel when they were nice and crisp on the outside.



Then I shared a few of the neck bones from our local grass-fed cow with the pups.  They were more than thrilled.

 


Even a few bags of frozen broccoli had been displaced in favor of 100+ pounds of beef, so I tossed the broccoli with a drizzle of olive oil and a few cloves of garlic into the toaster oven to roast.  When the broccoli started to brown and the garlic was golden, I let it all cool and then tucked it away into the fridge to serve alongside meals later in the week.


I couldn't roast the broccoli in the oven because my oven was already preoccupied with a fresh batch of beef jerky.


The counter tops were still staring at me with glaringly blank work space - so I prepped a US Wellness Meats pork shoulder with a garlicky herb marinade to hang out in the fridge until my jerky was finished.


Breakfast patties done.  Jerky in the oven.  Broccoli cooling.  Pork shoulder marinating in the fridge.  Dogs gnawing on bones.  Freezer space was opening up!  But I wasn't finished... I busted out my new toy and made a batch of bone broth with a few marrow bones.


By this time, my kitchen smelled incredible and the entire house was permeated with the scent of garlic and herbs.  With a little bit of time before Matt's family arrived for Mother's Day, I prepared a red chile sauce with a defrosted tub of New Mexico red chile...


... and threw together a sweet potato hash to serve alongside Matt's grilled tri-tip.


Once the family arrived, most everything was finished and put away in the refrigerator and there was an increased amount of available real estate in the freezer.  Goal #1 accomplished.  For lunch, Matt grilled a beautiful tri-tip and a batch of balsamic seasoned asparagus.  


Matt's mom brought a refreshing summery salad adorned with mandarin oranges, strawberries, avocados, and a raspberry vinaigrette.  It was just perfect for counteracting the 100° F staring at us from the outside thermometer.  The remainder of the afternoon was spent relaxing, eating, conversing, and most importantly - laughing!  Goal #2 accomplished.  Even Miss Ellie celebrated by serenading Matt's mom.


I'd have to say it was a very pleasant weekend and I'm thrilled that we have plenty of food ready to go for meals this week.  I love it when a plan comes together.












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