Horseradish Steak

Day 18 of 31:  Back to Basics If I go to a restaurant and order a filet, I often ask for horseradish.  Seven times out of ten, they will bring me a horseradish mixed with a ranch dressing type base.  Annoying!!  So, I got to the point where I would specifically ask for “Horseradish, no...

Buffalo Shoulder Roast with Black Truffle Mashed Parsnips

I saw this wonderful piece of shoulder at Whole Foods and had to cook it.  I’ve made bison burgers and grilled some buffalo one time for a salad, but I’ve never done a roast.  Just like any roast, I assumed low and slow cooking was the key and I was right…no knife needed for this...

Garlic Skirt Steak with Burgundy Mushrooms

The mushrooms are the star of this dish.  This needs to cook overnight, so make sure you allow for the extra time needed.  Also, if you don’t want to spend the money on a bottle of Burgundy (it can only be called Burgundy if it is made in that region of France), you can always buy a cheaper bottle...

Mahi Mahi with Spicy Crab Meat Hollandaise

With all of the rich holiday food we have been eating and making, I was really craving a fish dish.  Yes, the hollandaise is decadent; however, the recipe does not call for an overindulgent amount.  This is a complete meal served with a side salad, steamed broccoli or baked Brussels Sprouts! 3, 4-ounce...

“Fried” Oysters

I love ~ love oysters:  fried, steamed and raw!  This is my “paleo” version of fried oysters to enjoy this love of my life! 8 oz raw oysters 2T bacon grease 2 eggs 1/2 cup almond meal 2 tsp Old Bay Seasoning 1 tsp sea salt 1/4 tsp ground pepper In a small bowl, whisk eggs. In a second bowl,...