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Grilled Steak Salad

November 20, 2009 By keith Leave a Comment

[private]Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Recommended Beverage: Pinot Noir

Description:

A steak salad is a great way to have a light meal. This recipe has olives, blue cheese, and home made Balsamic vinaigrette for flavor. Topping some fresh greens from the garden and your eating good.

Ingredients:

2 lbs New York Strip
2 tbs olive oil
salt and pepper to taste
2 heads Red Leaf lettuce washed
1 large cucumber peeled, sliced
1/2 cup Kalamata Olives
1 large red onion sliced
1 pint cherry tomatoes halved
2 cups homemade croutons
1 cup blue cheese crumbled
3/4 cup olive oil
1/4 cup balsamic vinegar
1 medium shallot chopped
1 tsp garlic chopped
1 tbs Dijon mustard
2 tbs water
salt and pepper

Directions:

1. Brush the steaks with the 2 tablespoons of olive oil, season with salt and pepper and grill over medium high heat until desired temperature is reached set aside to rest for 10 minutes
2. Meanwhile in a bowl combine the 1/2-cup of olive oil, balsamic, shallot, garlic, mustard and water and whisk to make vinaigrette. Season with salt and pepper to taste.
3. In a large bowl combine the onion, tomato, olives croutons, cucumbers and lettuce coat with the dressing and place on a plate.
4. Now slice the steak and place it on the salad then top with blue cheese and serve.

Chef’s Notes: Here we use red leaf lettuce but any lettuce you have that is locally grown can be used.[/private]

Filed Under: 30 Minute Meals, Beef Recipes, Fall, Salad, Season, Spring, Summer, Winter Tagged With: Curried Chicken Salad Recipes, importance of quality meat, Pepper Steak Recipe, Tuna Salad Recipes

I love Local Eggs

November 16, 2009 By keith Leave a Comment

I love Local Eggs

One of the great things about living in rural America is the access to farm fresh traditional foods like eggs. The eggs I get are totally different then the eggs most of you reading this get.  My eggs have richly colored yolks, a sign of chickens that eat a diet perfectly suited to a chicken, not a diet most chickens eat while stuck in a factor farm.

Local Eggs and Great BaconThere are many people in my little area that have pastured hens, we did for awhile and most likely will again. I have officially started the conversation with my wife. I think our oldest daughter is mature enough to mind a few hens. I will keep you updated on my progress on that front.

The movement for owning hens is growing fast all over the country as people become more aware of their food choices and their nutritional intake. Supermarket eggs are just not good enough.

These scrambled eggs are bright yellow and delicious as you can see in this photo.

Keith

Filed Under: Blog, Harvest Eating 101 Tagged With: farm fresh eggs, healthy milk, importance of quality meat

Video-Eat Real Butter-Not Phony Butter Spreads

November 15, 2009 By keith Leave a Comment

[private]Way to many people eat these phony butter spreads that are made up of oils that are whipped up into a spreadable mess. Again, if your lactose intolerant, a vegan or vegetarian or on a cholesterol restricted diet then by all means use it, however, the majority of users are using it because “they” say butter is not bad.

The margarine people demonized butter and dairy for so long, that way you’d buy this crap and they succeeded. In the last few years more and more people realize that butter is not bad for you, it has many great qualities and the taste cannot be beat. Even doctors are now advising us to eat butter, mostly becuase they know phony hydrogenated or partially hydrogenated spreads contain trans fats that are killers.[/private]

Filed Under: Blog Tagged With: fake butter, grass fed advantages, healthy milk, Healthy Whip Cream, importance of quality meat

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