Free The Animal

Here's two that are ridiculously simple. First up is butter-poached and broiled cod with tartar sauce. First, a good 1/3" of butter in a covered skillet, medium high for about 3-5 minutes, until it looks about done and you can tell. Then, onto a cookie sheet with some of the butter spooned over the top and lots of paprika sprinkled on. Under the broiler until the paprika is brown. Then, spoon some butter over the top and serve. Tartar sauce was equal portions of coconut milk, sour cream, and mayo. To that, finely chopped cornichon and radish, spiced with fresh lemon, black pepper, and paprika.

The veggies are just a mix, wok fried in coconut oil.

Next was this morning's breakfast. I'd call it a taco-flavored ground beef frittata. There's eight jumbo eggs, about 3/4 pound of 80/20 ground beef, two fingerling potatoes, 1/3 onion, just a bit of reconstituted dried mushroom variety and about 3 tablespoons of tomato sauce, as I had no fresh tomatoes.

In one pan I got the beef going, and in the other, the potatoes (cubed very finely) and onion in leaf lard. Once both are done, I combine them, add the mushrooms and tomato sauce, mix, and then added about 2-3 tablespoons of taco seasoning, which, among other things, features cumin and paprika nicely. Plus, it takes up all the yummy tallow that makes good ground taco meat so tasty.

In the frittata pan, I melted lard, then got it hot, turned off the heat, and poured about half the egg mixture in, so as to get a skin going on the bottom. Turned up the heat to assist this process, being careful not to overdo it. Once you have a base built, in goes your mixture, spread evenly up to about 1/2" from the sides of the pan. Then, gently pour the rest of your egg mixture over it. 350 for just under 20 minutes.

Here it is, plated with a dollop of sour cream and sprig of fresh basil.

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