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My all-time favorite pressure cooked meat is picnic from pork or lamb. It is also my favorite meat to use for batch cooking. I typically cook between 2 - 5 lb. of shoulder meat at a time.
The first version of this recipe was inspired by Nom Nom Paleo, who got me into to using an instant pot for the first time. Her slow cooker recipe didn't quite cook the meat the way I desired (I think there was a mistake in the publication I read), so I tried pressure cooking the ingredients through her pressure cooking recipe. I found her pressure cooking recipe through an instant pot support group on Facebook. Yep, Facebook was a lifesaver in this case. Anyhow, you can add bacon like Michelle, from Nom Nom Paleo, does if bacon makes you happy. I am working on some sensitivities to glutamate, what gives the umami flavor in bacon (why I didn't add bacon to this recipe).
5 lbs of shoulder - my favorite is picnic.
5 cloves of crushed garlic
2 tsp of turmeric powder
1-2 tsp of sea salt *
1 cup of bone broth or filtered water
- Slice pockets in the shoulder and place the pieces of crushed garlic in them.
- Place the in a meat in a pressure cooker (I use an Instant Pot Pressure Cooker)
- Dash the sea salt over the meat
- Add the bone broth.
- Cover the pressure cooker
- Cook all of the ingredients at high pressure for 90 minutes.
- When the pressure cooker has cooled off, open it. Pull out the meat pieces onto a plate, allowing it to cool off before pulling it.
- Add the pulled meat back into the pressure cooker so that you can mix it with the leftover sauce.
- I save the excess meat and sauce in mason jars and put them in the freezer for future use.
*My favorite sea salt for this recipe is Murray's River Flake or Alaea Red Hawaiian Sea Salt.
My Favorite Liver Pate Recipe
2 tbsp of lard or duck fat
2 large yellow onion minced (if you have SIBO, feel free to eliminate or reduce this amount)
1 lb of liver cut into 1 inch pieces
4 tbsp of duck fat
2 tbsp of freshly cut rosemary leaves
1 tbsp of freshly cut thyme leaves
½ tsp of sea salt
Add lard or duck fat to the same skillet. I prefer using duck fat or rendered fat from pork belly for a richer flavor. Melt the fat in a skillet at low to medium. Add the onions and saute them until they become super soft; may take 8 - 12 minutes. Remove onions and place into another dish to cool down.
Melt 1 tbsp of duck fat on the same skillet you cooked the onions. Add the liver to the heated skillet. Cook the liver until no inner pink color is visible. The liver may take about 5 - 8 minutes to be fully cooked. Turn off the heat and allow the liver to cool down.
Place the onions and liver into a food processor or high powered blender (a normal blender could work but it may not come out as creamy) with duck fat (rendered pork fat is fine here too), herbs, and sea salt; blend until the mixture turns creamy.
Liver pâté dish was pivotable in helping me to start eating offal and to up my blood iron levels through nutrition. My first introduction to making liver pâté was through following the recipe from Mickey Trescott. Since then, I have played around with particular ingredients, techniques, and ratios. My favorite fat to use in this recipe is duck fat and the fat from pork belly dishes.
I decided to write my version of this delicious recipe because people kept asking me how I make my liver pâté. I normally create dishes by depending upon my eye sight, taste, and science background. I realized after measuring what I was doing, I was using different ratios than Mickey's recipe. After talking with folks who have used her recipe, I also realized that I was slow cooking the onions for a longer period. Furthermore, I didn’t add the herbs until the ingredients were all cooled down, which may allow for a stronger herb flavor. In addition, I used a 32 oz container on my Vitamix blender to get the creamiest texture possible (the normal container is a 64 oz container). I am guessing that the types of fats I used made a huge difference in taste and texture too. I typically buy grass-fed or pasture raised products. Lastly, I do spend a lot of attention on how I cook each ingredient; making sure I don’t burn or undercook for nutrition, texture, and taste.
Lard: Monosaturated fats, saturated fats, & polyunsaturated fats.
Duck fat: Monosaturated fats, long chain saturated fats, & polyunsaturated fats,
Onions: Biotin, chromium, manganese, copper, vitamin B6, B1, K, & C, dietary fiber, phosphorus, potassium, thiamin, folate; sulfur compounds (ex. allinase released when it is cut or crushed); flavonoids like quercetin; phenolic acids (ellagic, caffeic, sinapic, & p-coumaric); sterols; saponins; pectin; & volatile oils.
Thyme: Vitamin C, iron, manganese, fiber, copper; volatile oils, such as carvacol, borneol, geraniol, thymol, flavonoids (ex. apigenin, naringenin, luteolin, & thymonin).
Rosemary: Vitamin A, vitamin C, manganese, iron, fiber, copper, calcium, mangnesium, & B vitamins; contain powerful rosmarinic acid, flavonoids & volatile oil.
Liver: Phosphorus, magnesium, potassium, iron, zinc, copper, Retinol (preformed vitamin A - an easier digestible version of vitamin A), vitamin D, vitamin E, vitamin C, & B vitamins [thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, B9 (folate), biotin, & vitamin B12].
Murray, M. Pizzorno, J. Pizzorno, L. (2005). The Encyclopedia Of Healing Foods New York, New York: Atria Books.
Kresser, C. (2011, February). 9 Steps to Perfect Health - #2: Nourish Your Body. Retrieved from http://chriskresser.com/9-steps-to-perfect-health-2-nourish-your-body/
Kresser, C. (2011, February). 5 Fats You Should Be Cooking With But Not Be. Retrieved from https://chriskresser.com/5-fats-you-should-be-cooking-with-but-may-not-be/
With Thanksgiving coming around, I want to admit to you that I don't like eating Turkey. Because I prefer the taste and texture of chicken and duck over this large bird, I wanted to share with you a recipe for roasting chicken with duck flavors - just in case you can convince your dinner party to eat something different this year.
1/4 tablespoon of Sea Salt
2 tablespoons of duck fat (you can use ghee or lard if you don't like the flavor of duck)
Herbs and Citrus of your choice
For starters, please make sure you have a roasting pan that fits your chicken. If not, go buy one or improvise something else. If you do not have a roasting pan, a baking sheet is fine. With a baking sheet, the bottom side of the chicken will be absorbing the delicious drippings so it won't be as crispy on this side. The taste of this bird will still be delicious.
If you bought a frozen chicken, please allow it to defrost the day before you plan to roast it.
The day before or a couple of hours before you plan to roast your chicken, rub it with about a 1/2 tablespoon of sea salt. No worries if you don’t have the time. The taste will still be great! You can stuff your chicken with herbs and citrus fruit at this time too.
Preheat the oven to 325 degrees F.
Place the chicken for 5-10 min in the oven. Take it out, when you are ready to baste it with duck fat.
After the first baste, you can repeat this part every 15-20 minute.
Flip your entire chicken before your 3rd baste.
Roast it for a total of 60 minutes (Please make sure your chicken is fully cooked. If it needs more time, go for it!)
Basting your chicken with duck fat will help keep the chicken from drying out and getting burnt. It will also have a more savory taste to it.
After your chicken is fully cooked, you can increase its crispy texture by broiling it. Before broiling it, move your roasting pan, so that your chicken is directly under or over broiler. Different ovens have different set-ups, so just work what you got. Broil it for 5-10 minutes, depending on how crispy you want it.
You can use the leftover drippings for gravy or use it to make mashed potatoes or cauliflower.
C'est la fin!
Please let me know how this recipe went for you!