Sadie's Pate'

1 lb chicken liver (cleaned all extra fat, etc removed)
1 med onion, diced
2 cloves garlic, minced
pinch rosemary
pinch thyme
2 T balsamic or red wine vinegar
1/2 lemon, juiced
1/4 C butter cut into chunks
salt and pepper to taste

1. Heat 1T  butter in large skillet, saute' onions to soften.

2. Add garlic, cook livers in butter spices and wine until cooked through 4-5 min.

3. Blend liver and pan mixture in blender until smooth.

4. Add butter continue to blend until very creamy.  Adjust salt and pepper

5. Store in glass container with lid in fridge for up to a week.  (Eat with butter and bread or on celery or salad.)

Sadie's Stuffed Meatloaf

2 lb. ground beef
1/4 lb organ meat - if liver - no more than 1C
1 large onion
3 cloves garlic
1 lb mushrooms
3 scallions or green onions
2 eggs
1/2 tsp cayenne pepper
2 tsp oregano
11/2 tsp salt and pepper
1/2 tsp fresh greens of choice
8- 12  oz soft goat cheese or yogurt cheese
1 can tomato paste
rosemary

1. In food processor mince onion, garlic, and scallions.  Pulse to chop fine.  Add mushrooms and pulse.

2. In a large bowl, mix meat, organs and eggs well.  Add spices (reserve rosemary to sprinkle on the top at the end).

3. Get a big sheet of plastic wrap, lay out on the counter.  Spread half of the meat into a 1-2” thick rectangle.  Rib the Greens and tear into pieces and in a row down the center (on the right side) of the rectangle.  Put a generous row or goat cheese alongside the greens.  Then roll up into a log.  Use the wrap to help transfer it and roll it off into the baking pan.  Spread tomato paste on top of the loaf and sprinkle with rosemary.

4. Bake 425F for about 40 minutes.

Servings: 12
Yield: 2 loaves

Paleo Steak and Kidney Pie

3 lbs steak

1 1/2 lbs. beef or lamb kidney

6 oz portabello mushrooms

1 large onion 

1 bay leaf

1/2 T fish sauce

1/2 tsp salt

1/2 tsp pepper

3 med carrots chopped

2 C beef broth 

2 T arrowroot or cornstarch

3-4 T coconut oil

1/2 C butter

1 C coconut milk

1/3 C coconut four

1/3 C tapioca starch

1/3 C arrowroot powder

4 eggs

1 egg yolk

pinch salt

1. Grind steak and kidney together. (you could just cut them small, but it is nicer ground,)

2. Slice carrots and mushrooms into nice half inch slices.

3. Heat oil in bottom of skillet and brown meat until done. Set aside.

4. Add more oil to pan and saute carrots and onion until done, add mushroom slices for another 3-4 minutes.

5. Return meat to skillet. Whisk thickener into beef broth and add to pot. Add fish sauce and bay leaf.

6. Simmer uncovered for about 1/2 an hour until thickened. Season with salt and pepper as needed.

7. Pour into a large dish and let cool to room temp.

8. While cooling, prepare crust. Combine your flours and salt. Preheat oven to 425.

9. Heat coconut milk and coconut oil over med heat until it just starts to simmer. Remove from heat and pour in al of the flour at once. Stir like mad until thick and fully combined. Add eggs one at a time and stir very well after each addition. The dough will separate after each addition, and then come back together again. Wait until it comes back together again before adding each new egg.

10. After the dough turns creamy and sticky, pour over the meat in your baking dish. Spread with a spoon or spatula to evenly cover entire surface.

11. Bake for 25-30 minutes until lightly browned. Enjoy.

Mexican Cornbread

1 1/2  lb ground beef and liver, combined
1 T chili powder
1 T cumin
1 T dried onions
1 tsp garlic salt
1/4 tsp garlic powder
1 can diced tomatoes
1 tsp coconut oil
1 bell pepper chopped
1/2 C cheddar cheese
1/2 C golden flax meal
1/2 C almond meal
2 tsp baking powder
1/2 tsp salt
4 eggs
1/2 C shredded cheese
1 T oil

1. Brown beef. Stir in seasonings and drained diced  tomatoes.

2. Place the beef in a baking dish. Slice and saute the bell peppers and layer over top of the beef in the pan. Top with 1/2C shredded cheese.

3. Combine almond meal, flax meal, baking powder and salt in a medium bowl.

4. Add the eggs cheese and oil. Stir until no large clumps remain. Spread over meat in dish until it covers it smoothly.

5. Bake at 350 for 35-45 minutes until batter is set and lightly browned. Let rest for about 5-10 minutes before serving.

Servings: 6

Citrus Rubbed Tongue

1 Beef, tongue
2-3" finger fresh ginger, minced (or 1 tsp dried powder)
10-12 cloves + garlic, minced
1 tsp lemon pepper
1 tsp ground cloves
1 tsp ground garam masala
2  limes
1 tsp salt
1  large onion, sliced (could sub 1T + 1 tsp onion powder)
1 T high heat oil, tallow or ghee

1. Slice skinned tongue into 1" medallions and lay flat in a single layer, in a 8x8 or 9x13 glass baking dish (depending onthe size of the tongue.

2. Zest the outside of the lime and sprinkle all over the medallions.  Then squeeze the juice of the limes evening all over the medallions.

3. Sprinkle all the dry seasonings over the top of the medallions evenly.  Then sprinkle the minced fresh garlic and ginger over the top evening.

4. Cover the pan with plastic wrap and refrigerate for 3 days to marinate.

5. On the third day, Pour just enough water over the meat to come to the top of the meat in the dish.

6. Slice or chop your onion into large chunks (which ever you prefer) and set aside.

7. Heat a heavy skillet, with a high heat oil, ghee, or tallow of choice. With a fork, rinse each medallion in the water in the pan and (carefully drop it into the hot skillet (it may splatter because of the water and oil combining - so take care.) Leave the seasoned water in the dish, we will use it!

8. Braise/brown both sides of the medallions in the oil.  Remove from the skillet and set aside on a plate.

9. Keep any seasoning in in the pan from the meat, and add the onions to it.  Brown the onions.  Add the meat back to the onions and cook 5 minutes more.  Add a little salt and pepper if desired.

10. Transfer the contents of the skillet and the seasoned water to either a pressure cooker or crock-pot.

11. Pressure cook for 20 minutes (after it comes to pressure) or Slow Cooker for 5+ hours on low.

Hearty Dirty Rice

1 lb beef heart
2  large cauliflowers, riced
2 white onion, diced
4 celery sticks
2 red bell peppers, chopped
2 cloves of garlic, minced
2 bay leaf
  fresh sage leaves
  fresh thyme
3/4 tsp red pepper flakes
1 tsp cayenne pepper
2 tsp ground cumin
1 tomato, chopped
1/2 jalapeno pepper, seeded
bone broth

1. Saute the vegetables in a little oil. add cauli rice and spices. Cook until done.

2. In a separate skillet, saute heart with tomato and jalapeno. Add to rice mixture.

3. Add a little bone broth to main mixture and cook until liquid is evaporated.