Eat Smart, Feel Good---get your game on!

My guests (guests of Beyond the Bull, that is) often ask what I mean by “eating smart”.  All of my customers assume correctly that it refers to a healthier nutritional diet, but none seem to agree on just what that is.  For some, eating healthy means eating low fat, for others it means the Paleo way, still others assume counting calories or less sugar.  But, it is none of those.  At BTB, “eating smart” means eating a diet consisting of at least 60% alkaline producing foods, foods which happen to be

anti-inflammatory as well.  So, to help our customers reach the 60% on every plate, we prepare a variety of substantial vegetable dishes like ratatouille and sautéed zucchini, eliminate refined grains and added sugar, and offer fresh salsas as well as alternative proteins---those found to be less acid forming than the commonly served pork, lamb, beef and deep fried fish dishes we Americans can’t seem to live without. 

Since all animal protein and grains are acid producing, it is difficult for those of us who are used to eating meals based on them as the center of the plate ingredients, to satisfy our need to eat what we were served when growing up.  Well, we don’t have to give them up totally and become vegetarians.  We just need to eat fewer and smarter.  Most of us eat far too much protein anyway.  So, instead of an 8 or 12 ounce portion of steak, cut it down to 4 or 5 ounces and load up on a variety of vegetables and alkaline producing salsas like those served at BTB, tomato salsa fresca, chimichurri, sauces made from chilis, herbs and fruits like blueberries, figs, lemons, sour cherries,

cilantro or parsley, cucumbers and garlic.  There is another way as well, and that is to choose animal protein wisely.  Not all meat is equal.  One of the less acidic producing varieties is game meats. 

These animals are considered hunting animals, and forage or graze for their food.  Having lived in Maine for 25 years, I am familiar with the meat of the deer and moose, and have on occasion tried bison.  All three make an excellent chili when cooked in an acid like tomatoes and wine, paired with chili peppers and cooked using a long, slow stewing method.  Rabbit was one of my favorite dishes when growing up, and ever since culinary school I have had a love affair with duck, but I am unfamiliar with the likes of ostrich, elk, alligator, kangaroo and yak.  Although less acid producing than beef or pork, game meats are still on the acid producing side.  Therefore, like all of the other animal proteins, game meats should be eaten in a portion size no larger than the size of your fist, and never equal to more than 40% of the plate, even less if grains are included.  And as always, cook and pair the animal protein with as many alkaline forming ingredients as possible. 

Here, in this recipe for venison loin, I use chilis, sour cherries, herbs and shitake mushrooms to boost the alkalinity, and pair the venison with a plateful of garlic sautéed broccoli rabe and a side of great northern white beans and caramelized onion.  Add a fresh salsa made from any of your favorite vegetables, vinegar and spices and you will be rewarded with an eat smart meal that makes you feel good. 

Or, if you would rather someone else do the cooking, you can always take out or eat in at Beyond the Bull, open now for lunch and dinner Tuesday to Saturday.

Chocolate, chili, cherry venison

Yield  :   4 servings          

Preparation Time :  30 minutes 

Cooking Time:  20 minutes

Ingredients

1   1 to 1- ½ pound venison loin, cut in two to four equal pieces for more even cooking and more exposed surface for marinating  

2 cups red wine

3 bay leaves

2 sprigs of thyme (remove some leaves for garnish)

1 ancho chili, seeds removed and crumbled

4 cloves of garlic, crushed

4 cups beef stock

1/4 cup dark chocolate (minimum cocoa of 70%)

Sea salt

Crushed black pepper

Garlic granules

Canola oil

16 ounces of shitakes, sliced

Sour cherries, crushed with seed removed

Lemon wedges for garnish

Directions

In a large stainless mixing bowl, combine the wine, bay leaves, thyme, garlic and ancho chili.  Add the meat , cover and marinate in refrigerator overnight.  Turn the pieces part way through.  Remove and pat dry.  Let the venison come to room temperature before cooking.  Do not discard the marinade.

In a sauce pan combine the marinade and beef stock.  Bring it to a boil and let it reduce by half then half again to the desired consistency of a sauce.  Remove the bay leaves, garlic and thyme.  Add the chocolate then puree to blend in the chili.  Stir in the cherries and set the sauce aside, keeping it warm. 

Pat each piece of loin with salt, pepper and garlic granules.  Coat the bottom of a sauté pan with canola oil.  When the oil ripples, add the venison pieces and brown on all sides.  The pan must be hot enough for the meat to sizzle when placed in the oil.  When all sides are caramelized, move the pan into the oven at 425 degrees and roast for 5 to 10 minutes uncovered.  The meat should be served rare on the inside.  Remove it when the temperature reaches 115 degrees and let it rest while the temperature reaches 120.  Cut it into thin slices, against the grain on a diagonal.   

For the mushrooms, add a small amount of canola oil to the same pan.  Cook quickly over high heat and serve.  The mushrooms will pick up all the little bit of caramelized venison from the bottom of the pan. 

Recommended Service:   Make a bed of garlic sautéed broccoli rabe.  Place the venison slices on top, cover with mushrooms and drizzle with chocolate, chili, cherry sauce.  Garnish with thyme leaves and lemon wedges.   Serve with a side of white beans and caramelized onions.  A glass of Zinfandel wine is an excellent accompaniment to the chocolate, chili, cherry venison. 

 

Buon Appetito e Buona Salute, Chef AngelaB

Beyond the Bulll (an "eat smart" kitchen)

233 W. Main St., Central, SC 29630
http://antiaginggastronomy.blogspot.com/
https://www.facebook.com/ChefAngelaB

https://www.facebook.com/BeyondtheBull

P.S.  Both my first book AS GOOD AS IT GETS, COOKING SKILLS FOR LIFE, VOLUME 1 

( a how to primer for the first time cook) and my latest book GOOD FOOD BAD FOOD, COOKING SKILLS FOR LIFE, VOLUME 2 (all about the anti-aging diet with many more recipes like the one above) are both available now on Amazon and Barnes and Noble.  Or if you are looking for an “eat smart” kitchen for lunch or dinner, stop by BTB in Central, SC and while you are there, pick up a signed copy.