Read The Primal Blueprint Cookbook Online
Authors: Mark Sisson,Jennifer Meier
The Primal Blueprint Cookbook (8 page)
While the meat is browning, combine remaining ingredients and stir to mix well.
When meat has browned, remove from heat and pour mixture over the meat.
INGREDIENTS:
1 tablespoon olive oil or high quality lard
8 pork chops or about 4 pounds of pork shoulder roast, use bone-in chops or a bone-in shoulder roast instead of boneless for the richest tasting sauce
1 small onion, finely chopped
½ cup ketchup (see page 234 for “Primal 51 Ketchup” recipe)
1 cup water
cup vinegar
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon nutmeg
1 bay leaf
Cover with lid or foil and bake at 325°F for ½ hours for chops and about 2 ½ hours for roast. Check halfway through baking time, adding a small amount of additional water if necessary.
Remove bay leaf, transfer chops or roast to a warm platter and pour sauce in a gravy boat or pitcher. Spoon or pour some sauce over the meat to moisten.
MOKED
S
AUSAGE
AND
C
ABBAGE
This is a really simple, satisfying comfort dish that is great on a busy day when you need to keep it simple, and want to sit down in under an hour. Young kids can help hone their knife skills on the sausage while you make short work of the cabbage with a sharp knife and cutting board. It will work with turkey kielbasa if you use a little more fat to compensate for the lack of fat from the sausage.
INGREDIENTS:
1 smoked kielbasa sausage ring, cut into ¾ inch slices
1 head cabbage, thinly sliced (or one large bag of precut cabbage)
1 or 2 tablespoons of water or broth
2 tablespoons bacon fat, olive oil, or ghee
INSTRUCTIONS:
Preheat the oven to 350°F.
Grease the bottom and halfway up the sides of an ovenproof casserole with some of the fat. Add the cabbage, water or broth. Place the sliced kielbasa sausage on top of the cabbage. Dot the cabbage in a few places with some more fat, then cover with a lid or foil and place it in the oven for approximately 40 minutes, removing the cover in the last 10 minutes so it will brown a little on top.
RANSYLVANIAN
S
TOCKPOT
This recipe is great for late fall or winter when a hearty soup seems just right. Why is it called Transylvanian Stockpot? Well, it’s just one of those family recipes that has always gone by that name and we’ve never wanted to tinker with a good thing.
INGREDIENTS:
6 ounces bacon, cut crosswise into 1 inch pieces (or same amount of finely chopped pancetta)
1 large onion, thinly sliced or chopped
3 cloves garlic, coarsely chopped
1 small green cabbage (or ½ large), cored, cut into wedges, then sliced
1 tablespoon paprika, hot or mild
½ teaspoon freshly ground black pepper
1 can (28 ounces) finely chopped tomatoes or 3 fresh tomatoes, seeded and diced
3 cups chicken broth
1 cinnamon stick or 1 teaspoon ground cinnamon (or both)
cup golden raisins
2 bay leaves
1 pound smoked kielbasa Polish sausage, sliced into thin rounds
Handful of chopped parsley
Optional garnish:
crème fraîche, sour cream, or plain Greek-style strained whole milk yogurt
INSTRUCTIONS:
In a large heavy non-reactive pot, cook bacon or pancetta over medium heat until bacon begins to crisp, stirring every few minutes. Add onion and garlic, sautéing until onions wilt and are translucent (reduce heat if necessary to avoid burning garlic, which will in turn create a bitter flavor).
Add cabbage, paprika, and black pepper and stir to mix. Cook about 5 minutes, stirring a few times.
Add tomatoes with their juice, broth, cinnamon, raisins, and bay leaves. Raise heat to medium-high, stir, and bring to a boil. Reduce heat, cover, and simmer about 45 minutes.