ISBN: 9780979439100 Year Added to Catalog: 2008 Book Format: Paperback Book Art: Black and White Illustrations Number of Pages: 168 Book Publisher: Left to Write Press Release Date: April 15, 2008 Web Product ID: 365
Also By This Author
The Farmer and the Grill
A Guide to Grilling, Barbecuing and Spit-Roasting Grassfed Meat...and for saving the planet one bite at a time
Recipes specially devised to bring out the best in nutritious, Earth-friendly, pasture-raised meats.
In her first book, The Grassfed Gourmet Cookbook, author and livestock farmer Shannon Hayes introduced a radically simple concept: sustainable practices like pastured-based farming translate into food that is tastier, healthier, and better for both people and the planet.
The key to getting the most out of pasture-raised meats, though, is understanding how to cook them properly. In The Farmer and the Grill, Hayes offers useful tips on grilling, barbecuing, and spit-roasting all cuts of pasture-raised meats: beef, lamb, pork, and poultry. Dozens of simple, straightforward recipes provide all the basic cooking instructions, plus directions on how to make a variety of herb rubs, marinades, and barbecue sauces to accompany the meats. Traditional techniques such as Southern barbecue and Argentine-style asado cooking will help readers grill like the pros. And specific notes from pasture-based farmers on dealing with natural variations in grassfed meats will ensure success every time.
Creative and mouth-watering recipes include Tamari-Orange Whiskey Kebabs, Grilled Steaks in a Cilantro-Olive Paste, and Rack of Lamb with a Spiced Fig Crust. Plus, special sidebars on choosing meats, basic cooking techniques, and other topics mean that socially conscious cooks will gain a real understanding of grassfed meat and why it is starting to occupy a central place on the American dinner plate.
Tamari-Orange Whiskey Kebabs
1 cup orange juice
3 cloves garlic, minced
1/2 cup bourbon whiskey
1/4 cup olive oil
3 tablespoons Dijon mustard
1/4 cup honey
1/4 cup tamari
1/4 cup cider vinegar
1/2 medium onion, minced
1 tablespoon fresh ginger, minced
2-3 pounds beef kebabs
(alternatively, use a London broil sirloin, sirloin, sirloin tip, top round, or eye round, cut into 1 1/2- inch cubes)
Metal skewers, or bamboo skewers soaked in water for 30 minutes
About the Author
Shannon Hayes works with her family raising grassfed meat on Sap Bush Hollow Farm in upstate New York. She is the author of "The Grassfed Gourmet," "The Farmer and the Grill" and the controversial best-seller "Radical Homemakers." Hayes holds a Ph.D. in sustainable agriculture and community development from Cornell University, blogs for Yes! Magazine, hosts GrassfedCooking.com, and writes about her daily life farming, homeschooling her kids and cooking great food at ShannonHayes.info.