The coulotte is a phenomenal cut of meat that many people have never heard of or seen at their local grocery store. The culotte is the cap of the top sirloin. This is honestly one of the most versatile steaks there is to cook. The coulotte is great grilled, pan-fried or braised.

Some chefs recommend marinating, but in my opinion, it has excellent steak flavor. All you need to do is salt, pepper, and grill this amazingly flavorful cut of meat.

In today's, Friday feast we are going to use a culotte. I went to my friends over at Local Yocal to get the meat for our family. If you live in Dallas, you do need to make the trip up to McKinney for one of their Steak 101 classes.

The great thing about them is that they are hyper-local farm to consumer concept. The owners are also the ranchers of the grass-fed beef, and they carry All Natural Wagyu and Angus beef. While the Wagyu is not grass feed, it is raised as naturally as possible and not in Concentrated Animal Feeding Operation or feedlo...

Local Yocal is a fantastic butcher shop in McKinney Texas.  They have a great philosophy.  If you live in the Dallas area, you have to make a trip up to McKinney for a Steak 101 class. 

One of the cool things about any specialty butcher shop they can and serve some of the unique cuts of meat that you don’t normally get from your local supermarket. 

At Local Yocal you can pick up unusual cuts like the spinalis or the McKinney (Las Vegas) steak along with your usual favorite cuts. The spinalis muscle is the “cap” to the rib eye, and if you haven’t had it, you are missing out. 

This can also be called a Coulotte in France, but that isn’t correct. They are the same but from a different section of the cow.  In my opinion, the spinalis is more marbled and more tender than its calotte sister.

You probably don’t realize it, but you have had this cut, but it was part of the rib eye.  When you are looking at your typical ribeye, this is the part of the steak that is outside of the fat vein t...

This was one of those meals at the end of the shopping week that I just hunted and gathered what we had in the refrigeration and freezer to come up with this one. 

I had some organic grass-fed ground beef in the fridge.  A patient made me some bone marrow broth, which was fantastic.  I also had some zucchini left from a meal earlier in the week, and I had a tube of tomato paste. 

Plus I always seem to have a ton of herbs and spices in the cupboard. So I picked up some garlic and onion powder and basil.  I have to say making this one pan bone marrow broth saute was fast and easy. 

It was so good that Lilly and TJ attacked Erin when she sat down with her bowl.  The best thing to me about this bone marrow saute is that the broth and zucchini are so healthy for you, this is as close to a super bowl of food as you can get. 

The broth will help heal your leaky gut, and the zucchini will help heal the adrenal glands.

Ingredients:

• 4 slices of bacon, humanly raised
• 2 pounds of Ground b
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 British food is often knocked as being bland.  I actually really like it especially when we are talking about things like bangers, black pudding, rashers and these Scotch Eggs.  They make a great breakfast or snack that can be made days in advance.  You can really do your favorite sausage with this but pork breakfast sausages are traditional and are a bit easier to mold onto the eggs.  If you don’t have enough sausage on the egg it will pull off the egg, so make sure that you have enough sausage.

Ingredients

• 6 eggs
• 1.5 pounds loose sausage
• Oil

Directions:

1. Hard-boil the eggs, place in a pot and cover with water.
2. Bring to a boil over high heat. Once the water is boiling rapidly, turn the heat off and cover the pot with a lid for 10 minutes. 
3. Then transfer the eggs to a bowl of ice water to stop the cooking. When cooled, peel the eggs.
4. Divide the sausage meat into 6 equal portions.
5. Use your hands to form each portion of meat into a flat pancake a few inches wide.
6. Wrap
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There are so many things that stress and worry new parents. The feeding of their baby is one of the most common concerns that I get asked.  Specifically, what and when to start feeding baby solids?  Not to add more pressure to the new parent but this really is one of the more important decisions you can make for your child’s health and for your sanity over the next few years. 

The right food choices at this time can lead to a healthy gut microbiome and balanced blood sugar that will help curb the ups and downs of the toddler temper tantrums. The problem is that this really is one of those topics that you can get lost in because there are so many theories about what is right and why. When to start?

This one is pretty simple.  You should start at about 4 months but all children are a bit different.  The exact time is determined by the size and maturity of the child.  A physical sign they are ready to start eating/supplementing solid foods away from breast milk is when they stop pushing...

I was on a mission last Saturday to buy a vegetable that I had either never used or that cooking it had intimidated me in the past.  I had never used bok choy before just because I didn’t know what to do with it.  So I thought bok choy or Chinese cabbage would expand my culinary horizons.   I decided to go with a garlic ginger bok choy stir fry or more accurately sauté.  I didn't know what it would taste like so I thought it would be best to hedge my bets and go with something that I knew I would like, the “Asian beef.”  This meal turned out great!  I recommend letting the beef marinade all day or better yet do it the night before you plan on cooking it.  Hope you enjoy it as much as we did.

Ingredients:

• 3 pounds Tri-tip steak
• ½ cup coconut aminos
• 3 tablespoons garlic, minced
• 2 tablespoons ginger, diced
• ½ cup toasted sesame seed oil
• 1 teaspoon fish sauce
• 4 teaspoons 5 spice powder
• 4 bunches bok choy
• ¼ cup coconut aminos
• 4 cloves garlic, minced
• 2 teaspoons ginger, fresh di
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My love affair with coconut amino’s continues!  They haven’t let me down yet.  This is honestly on of the best sauces that I have ever made or ever eaten.  Last week I went to a Seafood 101 cooking class at Central Market.  This is a paleo-fried recipe that they made with tuna.  The Ginger Shiitake Mahi Mahi is such a great meal.  It was quick, easy, and honestly one of the tastiest I have ever made. I have never cooked with shiitake mushrooms before, but I have to say that I am going to start looking for more recipes with them.  They have a tremendous health benefit with significant amounts of B vitamins and a decent source of calcium.  Plus they're great for the immune system,  and they had a great flavor, especially with the aminos.  Hopefully, you enjoy this as much as we did.  Just a fair warning there may not be any leftovers at the end of the meal.

• 36 ounces of Mahi Mahi filet
• 2 tablespoons of toasted sesame seed oil
• 4 tablespoons of ghee
• 1/3 cup of sliced green onions
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It has been ridiculously cold this winter here in Texas and across the south. So I have craved a hearty winter pot roast.  This was great on a Sunday evening and easy.  Hope you enjoy it as much as we did!

• 2 tablespoons ghee divided
• 4 pounds Chuck Roast
• 6 leeks, whites only, thinly sliced
• 4 celery stalks, cut into ¼ inch chunks
• 2 pounds of carrots, peeled, and cut into 1-inch chunks
• 1 tablespoon tomato paste
• 6 garlic cloves, minced
• 3 sprigs of fresh thyme
• ¼ cup organic beef stock
• ½ cup balsamic vinegar
• 20 ounces of sliced mushrooms
• Kosher salt
• Pepper

Note you can either use a crockpot or Dutch oven for this recipe

Melt 1 tbs. of the ghee over high in the Dutch oven or a heavy-bottomed skillet if using the crock-pot.  Sear off the roast on all sides in the ghee.  Once it's seared remove to the side.  In the same pan reduce the heat to medium and add the remaining ghee, leeks, celery, carrots, and sauté until soft.  Add the tomato paste and garlic sautéing for an addit...

This was absolutely delicious! I love short ribs but they are best when cooked low and slow.  I normally smoke them for about 3-4 hours at 190-200 with a great dry rub.  But it has been so cold here in Dallas this winter that there is no way I am going to go out and fire up the smoker.  Like I said, I was really craving a good short rib. So I found a recipe from Abel James where he braised the short ribs in the slow cooker with a paleo peach barbecue sauce.  So I thought I could take that up a notch and throw that together from scratch.  Like I said this was absolutely fabulous, the peach really came through from the sauce.  The only problem is that there weren’t any leftovers.

Short Ribs

• 3 lbs Beef short ribs
• 1 Orange Peeled and halved
• ½ Onion, Diced
• 1-tablespoon ghee
• Salt and pepper

Paleo Barbecue Sauce

• 1/3 cup Coconut sugar
• 1/3 cup honey
• ½ cup apple cider vinegar
• 2 Peaches Diced and pitted
• 1 medium onion diced
• 1 tbs butter or ghee
• ¼ cup Smoked Paprika
• 2 tbs garl
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A few weeks ago we were able to go a dinner/ launch party for Michelle Tam and Nom Nom Paleo’s new cookbook.  So we have tried some of her recipes.  One of the most interesting recipes we found was the Kalua Pork Shoulder for the crockpot.  It is one of the most flexible meals we have ever cooked.  You can use it on lettuce leaves, mix it into omelets or use it on a salad.  A word of caution be careful with the salt, and you will probably have to do some planning on the timing of this one, but it was so worth the time and effort!

• 5 lbs. Boston Butt Roast
• 3 slices bacon
• 1 1/2 Tablespoons Red Hawaiian Coarse Sea Salt
• 5 peeled garlic cloves

1. Use 1/3 of a teaspoon of fine salt or 3/4 of a teaspoon of medium or coarse salt per pound of meat. 
2. I minced the cloves of garlic and rubbed them over pork roast. 
3. Then coated it with the proper amount of salt. 
4. Then we lined the bottom of the slow cooker with the bacon. 
5. Then placed the roast skin side up on top of the bacon.  Set th
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