Fire Cider Recipes

It's A Medicinal Tonic. It's A Cocktail Mixer. It's Both…and More!

Archive for the category “Protien”

Fall Favorite: Cauliflower 3 Ways

Now that Fall is officially here I’ve been getting into some new recipes for one of the seasons most versatile vegetables: cauliflower and her cousin, romanesco.  Part of the Cruciferous family, one cup of cauliflower has more than 73% of your daily vitamin c!  Cauliflower can also help you to detox, it’s got anti-inflammatory properties and is an excellent source of dietary fiber.  As you’ll see from the wide variety of recipes I’ve gathered here, cauliflower is super versatile and full of as much flavor as nutrition.  Happy Autumn eating!

From LowCarbSlowCarb.com

From LowCarbSlowCarb.com

My first recipe suggestion is to make rice out of cauliflower, a low carbohydrate, high fiber, nutrient packed alternative to a grain side dish.  I’ve eaten this rice as a side with baked chicken, in lettuce wraps with shredded pork, basically it can be substituted anywhere you’d usually use rice.  How cool is that?  Check out this super simple recipe on www.lowcarbslowcarb.com under, you guessed it, Cauliflower Rice!

cauliflower-steak-au-poivre

Cauliflower Steak au Poivre by Jacky Hackett

Next up, Cauliflower Steaks.  This recipe was sent to me by a friend who I have shared many a steak tartare and pork chop with so I knew it had to be delicious.  I was a bit skeptical but he assured me this was no wimpy vegan alternative, it’s filling, awesome plant food thank you very much!  The recipe I like best comes from www.jaxhouse.com, aka Jacky Hackett, a food enthusiast mom blogger.  You can find her simple and easy recipe under ‘Cauliflower Steak au Poivre.  The trick is using your cast iron skillet in a very hot oven and the results are wickedly good.

Photo from TheIronYou.com

Photo from TheIronYou.com

This last recipe is sure to convert you to the power of what you used to think of as a bland white vegetable: The Cauliflower Grilled Cheese.  Yes, it’s gluten free, it’s a full serving of veggies and it’s got a gooey cheese center.  This recipe can be found on www.TheIronYou.com a blog run by a guy named Mike who thinks we could all eat better and exercise more for a more awesome us, I think he’s onto something!  Search for ‘Cauliflower Grilled Cheese’ and you’ll find a recipe for what will become one of your fall favorites, no matter what your relationship is to gluten.  Pair this with a hot bowl of tomato soup and call it lunch.

Be sure to check out the other recipes and ideas these bloggers have to offer!

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Homemade Mayo is Wicked Easy

Have I mentioned lately how much I love Mark Bittman’s recipes?  They are easy, accessible, reliable and, of course, delicious!  Here’s one that Dana and I have been making up weekly because mayo goes with everything.  Seriously, my friend eats banana mayonnaise sandwiches!

Mayonnaise by Mark Bittman from ‘How To Cook Everything’

This is the easiest, quickest way I have found to make mayonnaise at home. Making it yourself means it’s made from organic high quality ingredients and costs a lot less than the stuff at the store, win win.  

I have a Bamix wand blender made in Switzerland, it’s the ultimate wand blender and unlike most other versions, it will last forever because it’s all one piece. On models where the stem detaches, eventually the connection point wears down and then you need a whole new one. No good. You can also use a blender or a food processor to make this mayonnaise. Or use a whisk, but remember, when whisking by hand you must add the oil only a teaspoon at a time and whip it in between. It’s a bit of a work out!

Ingredients for 1 Cup:

  • 1 whole egg at room temperature
  • dash cayenne pepper
  • ½ teaspoon dry mustard or organic Dijon-style mustard
  • 2 tablespoons fresh squeezed lemon juice OR 1 tablespoon apple cider vinegar and 1 tablespoon water
  • 1 cup extra virgin olive oil, sunflower seed oil, grape-seed oil or a combination, or more if needed, at room temperature
  • Pinch or two of unrefined sea salt, to taste

Method:

  1. In food processor or blender combine the egg, cayenne, mustard, lemon juice, salt and ¼ cup of the oil. Blend for about 30 seconds.
  2. Then, with the processor or blender running, add the oil in a slow, thin stream. After you have added about ½ the oil, the mixture should start to thicken. You can add up to 1 ½ cups of oil, to the desired consistency.
  3. That’s it! Taste and adjust seasonings: more salt or lemon. Place in a glass jar with tight fitting lid. It will firm up even more in the fridge and will last about 2 weeks.
  4. If you’d like to, you can add 1 tablespoon of whey (which you can easily strain out of your whole milk yogurt) in the first step, before adding oil. In this case, let the finished mayo sit at room temperature for 7 hours and then place in the fridge. It will last several months this way and contains beneficial bacteria.

Variations…

Fire Cider:  Use Fire Cider in place of the lemon juice- 1 tablespoon Fire Cider plus 1 Tablespoon of water

Garlic : Add 1-2 crushed cloves garlic to the egg yolk mixture. Be sure to use fresh garlic cloves, not jarred paste or jarred cloves, which can have an acrid taste.  This one is great with the Fire Cider version.

Cilantro Cucumber: Replace lemon juice with lime juice. After the mayo has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded, and chopped cucumber. Puree in blender until smooth.

Herbs: When the mayonnaise has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint, or chives. Puree in blender until smooth.

Curry Fire Cider Marinade

This past Father’s Day weekend I did what all good children do: grilled with my dad!  It was really fun, especially since I was trying out a new marinade that Chef and Butcher James Burden recommended to me.   I went to Berkshire Organics in Dalton to stock up on everything we needed for dinner.  I picked up fresh, organic veggies: eggplant really soaks up marinade so it’s great for grilling, plus onions, zucchini and some red and orange bell peppers.

Red Apple Butchers, at Berkshire Organics, had 30 day, dry aged steaks, so I had to try a few of those.  And I also bought about 2 and 1/2 pounds of chicken thighs with the skin on.  Here’s the marinade recipe plus a bonus curry mix from Mark Bittman’s How To Cook Everything, which is as useful as it sounds.   Last week I wrote to Mr. Bittman about Fire Cider and his assistant wrote me back saying she had tried it the last time she was in the Berkshires and would be happy to share a sample bottle with her boss.  How cool is that?!

Marinade for 2-3 pounds of Chicken 

Yes, of course you can use this marinade on tofu, fish or veggies.  For fish and veggies, about 20 minutes in the marinade will do.  For meat, like the chicken, make the marinade the day before and let the meat marinate overnight.  I made double this recipe, one half for the chicken and one half for the veggies.

Ingredients:

a generous 1/4 cup Fire Cider

2 Tablespoons olive oil

2 cloves of garlic, crushed

2 teaspoons salt

1 big tablespoon fragrant curry powder blend (see photo below for the recipe! Yes, you can use store bought as well.)

a pinch of asafoetida

a pinch of chipolte pepper

1 teaspoon garam masala

 

Method:

First, make up the fragrant curry powder blend, this will make enough for this recipe plus plenty left over for all your curry spice needs, it’s awesome on pop corn!

Mark Bittman's curry blend.

Mark Bittman’s curry blend.

Get the spices together and toast the spices in a dry skillet.

Whole spices ready to toast!

Whole spices ready to toast!

Mmm, toasty and very fragrent!

Mmm, toasty and very fragrant!

Use a small spice grinder to turn toasted spices into powder and then add

Use a small spice grinder to turn toasted spices into powder and then add powdered ginger and turmeric.  Homemade curry powder!

Once you’ve made the curry blend,  combine all the marinade ingredients in a bowl.

Yes, that's a gallon of Fire Cider. Beware the underdose!

Yes, that’s a gallon of Fire Cider. Beware the underdose!

Pour all the marinade over the chicken and marinate over night in a sealed bag or sealed container.

The next day, when you are ready to cook, remove the chicken, discard any leftover marinade and grill the chicken til it’s done!

For veggies: chop bite sized pieces of onion, bell peppers, zucchini and eggplant, make up more marinade and marinate for about 20-30 minutes, stirring occasionally to coat each piece.  Slide onto skewers and grill with the chicken.

Grill ready chicken, veggies and steak.

Grill ready chicken, veggies and steak.

The 30 day dry aged steaks were perfect as is so I let them sit out at room temp for about an hour, lightly salted them and then grilled them for a few minutes on each side for perfectly rare, melt in your mouth awesomeness.

Happy grilling, all summer long!

Happy grilling, all summer long!

Updated Egg Salad

I love this new version of  egg salad that Heidi posted on her blog 101 Cookbooks, which if you don’t already rely on it for great recipes, now you know!  This is a nice, light update on a familiar classic, perfect for a new light filled season.

Here’s her recipe, I didn’t want to change a thing, except maybe adding a few dashes of Fire Cider!

hard-boiled-egg-1

Ingredients:

6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper

1 small head of radicchio, shredded
1/4 cup chopped fresh dill
1 medium shallot, chopped
3 baby radishes, shaved thin

to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil and Fire Cider

Method:

“Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking.

Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper.

At this point you can add whatever you like to the salad –  shredded radicchio, fresh dill, shallots, and shaved baby radishes.

Serve topped with tiny dollops of something creamy – like creme fraich or plain yogurt, and a drizzle of olive oil and Fire Cider.  Just a bit of each so you don’t weigh it down.”

Serves 2-4.

Prep time: 5 min – Cook time: 10 min

Serve this salad on top of homemade flax crackers or store bought flax crackers!

That’s A Spicy Meatball!

These are no ordinary meatballs!

These are no ordinary meatballs!

Recently on our Facebook page one of our amazing Fire Cider fans told us she’s been making Fire Cider infused meatballs.  Yum!  I decided to give the idea a try.  We were having friends over for dinner so I made a meatloaf version using Mark Bittman’s basic meatloaf recipe as a guide.  I’m sure most of you have a recipe you always use but just in case, here’s what I did, the recipe will serve 6-8 people.  And if you have time, this recipe is great for meatballs too!

Ingredients:

2 pounds ground beef

1 pound ground lamb (or pork)

1/2 pound bacon, half of it minced and half reserved in strips.

1/2 cup cream or milk

3 Tablespoons ground flax

1 extra-large farm egg

2 Tablespoons Fire Cider

1/2 cup grated Parmesan or Romano cheese

1/2 small white onion, minced

1 tsp salt

1 tsp chili powder or hot pepper flakes

Ready to bake!

Ready to bake!

Method:

Pre heat oven to 350

Beat the egg into the milk and flax, add all of the other ingredients and mix well in a large bowl.

Shape into a loaf in a glass baking dish, make sure there is some room on all four sides.

Lay the remaining strips of bacon on top.

Bake at 350 for about 1 hour to 1.5 hours, until it’s firm and reads 160 degrees in the center!

Take it out, let it rest for about 15 minutes, transfer to a plate and serve.

Grilled Chili Shrimp

Here’s the next spicy, healthy recipe from Chef Joe Dewey.  It is pretty similar to Nina’s recipe, which she sent us after meeting team Fire Cider at the Big E this year.   Nina marinated and grilled the shrimp and then made fire cider shrimp tacos! According to Nina “they were SO good!” Here is the Chef Dewey’s version of a chili shrimp marinade plus Nina’s taco serving suggestion:

 Organic Ingredients:
  • 2 red chili peppers chopped
  • 3 tablespoons Fire Cider
  • 3 tablespoons olive oil
  • 1/2 bunch cilantro
  • 2 lbs raw shrimp, peeled
  • 2 limes squeezed
  • 2 cloves garlic, crushed
  • salt and pepper to taste
Looks like dinner to me!

Looks like dinner to me!

Method:
Combine all ingredients as a marinade, add peeled shrimp and let marinate for 2 hours.  Grill 3 minutes per side.  Or saute til cooked through.
Serve cooked shrimp in corn tortillas with a coleslaw made of shredded cabbage, shredded carrot, a little mayo, a squeeze of lime juice, salt, and pepper.
Top with sliced avocado for a healthy delicious meal.

Chef Joe Dewey’s Avocado and Black Bean Salad

I love Joe’s new recipe, it’s made using many of my favorite foods and flavors.  Avocados are full of vitamins, fiber and healthy fats, the kind that protect your heart, have anti-inflammatory properties and also taste really, really good.  Black beans, and beans in general, have a bit of a bad reputation for being difficult to digest.  Don’t avoid this super food because of improper cooking!  It’s easy to cook delicious, digestible beans, using a crock pot and adding kombu seaweed during the cooking process.  You can find easy to follow instructions on the website Nourishing Days.com under the post titled, ‘Why Beans Are Hard to Digest & 8 Tips For Making The easier on the Belly’

Alternatively, canned beans are super convenient and when combined with plenty of good for you fats, like the olive oil and avocado in this recipe, they are an easy to digest source of vegan protein and fiber.  This quick and easy salad is full of flavor that gets better with time. Take this to your next picnic or pack it for lunch!

The following recipe was created by local Berkshire County Chef Joe Dewey.  Joe has been helping us in the Fire Cider kitchen and he’s come up with a whole bunch of exciting new recipes for us.  So if you love this, stay tuned for next week’s Fire Cider blog post by our new guest chef!

avocado black bean salsa

 Ingredients:
  • 2 firm avocados
  • 4 large garden fresh tomatoes
  • 1 medium red onion
  • 1 and 1/2 cup black beans or one 15 ounce can
  • 1/2 bunch cilantro (or, if you dislike cilantro, substitute with parsley)
  • 2 jalapenos (optional)
  • 3 tablespoons olive oil
  • 3 tablespoons Fire Cider
  • juice from 1 lime
  • 2 or 3 cloves garlic
  • salt and pepper to taste
Method: 
Chop the avocado, tomatoes and onion into bite sized pieces.  Roughly chop the herbs,  mince the hot pepper and garlic.
Combine all the ingredients in a large bowl and marinate together for 1 hour on your counter or in the fridge, well covered.
Aside from eating this salad with a spoon, it’s a great take along meal for school or work and is delicious with corn tortilla chips.  Or eat it over salad greens that have been lightly salted, tossed, lightly oiled, olive is fine, tossed again and then squeeze fresh lime juice on top, add Avocado and Black Bean Salsa and perhaps some grated cheddar cheese?  Or roll this salsa up in a large corn tortilla with some baby spinach, queso fresco and top with hot sauce.  Basically, any way you eat this, it’s good and good for you!

Salmon is for Lovers

Is it officially grilling season?  We think so!  Here’s a grill perfect recipe to get you started….

The following recipe was sent to us by Brian P., a patron of the Honest Weight Co-op in Albany, NY.  He claims it’s the perfect meal to impress the one you love, or the one you’re with, so the song goes.

Best to start with wild caught salmon!

Best to start with wild caught salmon!

Fire Cider Marinated Wild Salmon

Marinade for 2 generous servings of wild caught salmon fillet:

  • 4 tablespoons Fire Cider
  • A half cup or less brown sugar
  • Sea salt and black pepper to taste
  • 2 teaspoons lemon juice
  • A little fennel seed

Mix all ingredients and cover salmon with marinade for 20 minutes before cooking.

Start with a hot- 350 degree/medium heat outdoor grill.

Cook marinated salmon, skin down, for 10 minutes or until done to your liking, with the grill top down/covered.

Brain P. says: I served the grilled salmon with a salad, couscous and five grain bread with a little olive oil and cracked pepper for dipping. It felt like an expensive restaurant meal. For dessert we had really good sex (yes, even older guys get laid sometimes).

Happy Friday everyone!

Fire cider marinated and grilled salmon with cous cous and a salad makes a healthy meal.

Fire cider marinated and grilled salmon with couscous and a salad makes a healthy meal.

Pork Tenderloin Braised with Fire Cider


This is an adaptation of a Marcella Hazan recipe by Jim Huebner

Ingredients:

2 Tablespoons pasture butter

1 Tablespoon olive oil

2 pounds boneless organic, humanly raised pork loin or butt

salt and cracked peppercorns to cover

1-3 bay leaves

1/2 cup Fire Cider

Simple and delicious!

Simple and delicious!

Procedure:

Heat the 2 tablespoons butter and 1 tablespoon  cooking oil on medium heat in a heavy bottom pot just large enough for the meat; thoroughly brown a 2 pound chunk of boneless organic  pork (loin or butt) on all sides without letting the oil/butter burn.

Turn the heat to low, remove the meat, sprinkle it with salt and cracked peppercorns on all sides.

Add bay leaves and ½ cup Fire Cider to the pot, dissolve any browned bits and bring to a simmer with the meat back in the pot. Cover and cook, turning occasionally, until tender and cooked through. Add 2-3 T water if needed to keep the pot from drying out.

Let the meat rest while you pour off any fat from the pan, remove the bay leaves and add water to dissolve or dislodge any browned bits; pour the pan juices over the sliced roast.

Serve with Apple Chutney, yum!

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