Sharin’ the love. And the food.
Joshua Weissman is a 17 year old food lover with a passion for health. Joshua always loved food but his love for food led to an eventual weight gain. After years of ridicule and physical harassment he decided to change his life and lost over 100 pounds through healthy eating and exercise. Even after this, he kept his strong affinity for food and now runs the blog Slim Palate, a food blog where he posts his recipes and other recipes that he likes to make, along with fun stories and just general food talk. The idea behind Slim Palate is to spread the beauty and love behind food through sharing recipes while keeping it to a certain healthy extent and through the constant use of mostly whole foods. They almost always turn out healthy while also being at the same standard as a high quality and decadent meal.
Bacon Wrapped Bison Tenderloin
with Pecan Butter
- 2 (8 oz) bison tenderloins
- 2-4 strips of bacon per tenderloin (depending on whether or not one strip will wrap all the way around, if one strip doesn’t wrap all the way around simply overlap two)
- 2 sprigs fresh rosemary and thyme
- 2 cloves garlic
- 2 teaspoons pecan butter or more depending on how much you want (I used Artisana Organic Raw Pecan Butter which is delicious by the way)
- oil for brushing(I used Avocado oil, but you could use Macadamia nut oil as well)
- salt and fresh ground black pepper to taste (coarse ground black pepper)
- 1 cup chicken stock or red wine
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon grass fed butter
- 2 cloves garlic
- salt and pepper to taste
- Pull out your tenderloins and let them sit out and come to room temperature for about 20 minutes before you put them in the pan (this is not 100 percent necessary but it is nice to let your steaks come slightly to room temperature before cooking).
- Preheat oven to 400 degrees.
- Line a medium sized baking sheet with aluminum foil and place to the side.
- Remove leaves from rosemary and thyme and place on cutting board discarding the stems.
- Sprinkle salt on herbs and crack fresh black pepper liberally on the herbs then mince with 2 cloves of garlic finely.
- Brush both sides of each tenderloin with oil and then rub herb mixture onto them both sides of oil brushed tenderloin.
- Wrap each tenderloin with 1 strip or more of bacon so they are overlapping and hold in place by piercing a toothpick through the overlapping bacon and into the tenderloin.
- Heat a dry nonstick pan over medium high heat and wait for it to get nice and hot. You have to make sure the pan is hot before you put the steaks in that way you get a nice sear, you should hear the sizzle the second it hits the pan. Once the pan is hot place steaks in the pan and sear about 1-2 minutes per side or until desired browning is achieved.
- Place seared tenderloins onto foil lined baking sheet and place in preheated oven for about 15-20 minutes depending on your oven.(this is where you would start making the optional pan sauce if you would like it)
- Pull tenderloins out let them rest for 5-10 minutes before serving.
- Serve steaks with 1 teaspoon or more of pecan butter on top of each tenderloin, an optional pan sauce and a side of veggies. (I had mine with Roasted Brussels Sprouts and sauteed spinach but I bet this would go great with Cauliflower Mash)
- Once meat has finished searing and are in the oven in the same pan you seared them in add a little bit of oil and fry 2 more cloves of minced garlic until fragrant.
- Deglaze the pan with 1 cup chicken stock or red wine scraping the browned bits at the bottom of the pan(two completely different flavors but both work great).
- Bring to a simmer and add 1 1/2 tablespoons red wine vinegar and stir.
- Simmer until liquid has reduced by half and add 1 tablespoon of butter and melt.
- Bring back to a simmer a lightly simmer until it reduces slightly more.
- Strain pan sauce into a bowl and spoon strained pan sauce over finished steaks when serving.
Notes: I have had good results for crispier bacon if you microwave the bacon on a plate in between two paper towels for 1-2 minutes before wrapping just to get the fat on the bacon rendering although you still want it pliable. You can easily double or triple this recipe if you are serving more people just be sure not to overcrowd the pan when searing. Remember to go by feel for doneness of your tenderloins unless you want to stick a instant read thermometer in one the whole time it’s baking. If you do an instant read thermometer then you want to pull them out around 130 for rare and 145-150 for medium rare. Or if you go by feel rare feels like the soft spot between your thumb and index finger, medium rare feel likes the soft pad behind and under your thumb and medium feels a little higher up from medium rare, closer to your wrist. (I know that some people are probably going to get this feel part wrong because it’s more of something I would have to show you rather than explain through text but I have explained it to the best of my ability)
Red Wine Braised Short Ribs
- 2-3 lbs beef short ribs
- 1 1/2 cup chicken or beef stock
- 2 cups red wine
- 4 sprigs rosemary
- 3 sprigs of thyme
- 1 medium onion
- 1 tablespoon tomato paste
- 1 carrot
- 1 celery stalk
- 3-4 strips bacon
- salt and pepper to taste
- something to braise in (I love and used a Le Creuset Oval French Oven)
- Preheat the oven to 325 degrees
- Chop bacon in thin 1/4 inch slices. Chop carrots, celery, and onion coarsely (you want this fairly coarse so they don’t disintegrate while cooking)
- If your short ribs are the whole cut with several ribs cut in between each rib evenly to give you individual cuts of each short rib. Lightly salt and generously pepper each short rib.
- Heat a dutch oven over medium heat and add bacon and fry until crispy and remove but leave the bacon fat in the dutch oven.
- If there isn’t enough bacon fat coating the bottom then add a little bit of avocado oil (you only want enough oil to coat the bottom of the dutch oven)
- Make sure the oil is nice and hot which it should still be and add the cut short ribs to the dutch oven and brown on all sides well but do not over crowd the dutch oven while browning. About 1-2 minutes per side. (you may have to do the browning in batches so you don’t overcrowd the pan)
- Once all the short ribs are browned nicely on all sides place all of them into a bowl or dish, place on the side and cover with foil to keep warm.
- Add coarsely chopped onions, carrot, celery and tomato paste to the dutch oven and cook for a minute or two stirring often to prevent any burning.
- Once veggies begin to soften pour in red wine and stock and scrape the bottom of the dutch oven while stirring to deglaze the dutch oven add salt and pepper to taste and continue stirring.
- Let come to a light simmer and then place the browned short ribs back in the pot spacing them evenly apart, then nestle the rosemary and thyme all around in the dutch oven and pour bacon back into the dutch oven.
- Place lid on dutch oven and put in oven for 2 1/2- 3 hours. (I did mine for 2 1/2 hours)
Notes: At the two hour mark if you choose you can check and make sure you have enough liquid left in the pot to continue cooking. The braising liquid should be about halfway above the short ribs or higher when you check. Also, make sure it isn’t simmering too vigorously. If it is simmering too vigorously lower the temperature by 10-15 degrees. Lastly don't be worried about the alcohol in this recipe because the alcohol actually cooks off as its cooking.
Slow Roasted Leg of Lamb
Inspired by Jamie Oliver’s Roasted Shoulder of Lamb
- 6lb leg of lamb
- 8 fresh sprigs rosemary
- 6 garlic cloves whole and unpeeled
- avocado oil or other high heat oil such as macadamia oil (another good avocado oil is this one)
- salt and pepper to taste (make sure it's fresh ground pepper)
- Preheat oven to 450 degrees
- Lay your leg of lamb fat side up on a cutting board and score the fat all the way across the top. Do this by taking your knife and applying slight pressure with the front end of the knife run it all the way across the top of the fat and continue until the entire top fat is scored and then do it the opposite direction to create a crosshatch.
- Lay 4 sprigs rosemary and 3 garlic cloves in bottom of a roasting pan and place meat scored fat side up on top of the rosemary and garlic (remember to leave the garlic cloves whole and unpeeled).
- Lightly drizzle avocado oil over the scored fat part of the meat just enough to lightly coat most of it (about a tablespoon).
- Salt and pepper to taste and then place remaining whole unpeeled garlic and rosemary on top of the meat.
- Tent the entire roasting pan with foil and place in the oven, the second you place it in the oven quickly close the door and immediately turn the oven down to 325 degrees.
- Let it roast in the oven covered the entire time for 4 hours and its done once the bone comes off easily.
- Serve on a tray and garnish with rosemary. (This meat is so tender it isn't really possible to slice it so its easier just to pull it off with a fork and put it on your plate)
Slow Cooked Corned Beef Brisket
and Roasted Cabbage
IngredientsSlow Cooked Corned Beef Brisket
- 1 head of green cabbage
- 1 tablespoon avocado oil
- salt and pepper to taste
DirectionsSlow Cooked Corned Beef Brisket
- Chop onion, carrot and celery stalk coarsely and place in the bottom of a slow cooker.
- Pour chicken stock over onion, carrot, and celery and place corned beef brisket on top of veggies in the slow cooker.
- Place top on slow cooker and cook on low for 6-8 hours. (I did 6 hours) That’s it!
- Preheat oven to 450 degrees
- Slice Head of cabbage into 8 wedges and place on rimmed baking sheet.
- Brush both sides with avocado oil and sprinkle salt and fresh cracked pepper to taste on both sides.
- Place cabbage wedges into oven for 25-30 minutes flipping halfway through until you get nice crispy brown edges.
Notes: Serve each dish with some slices of corned beef brisket, a cabbage wedge, and some of the vegetables from the slow cooker on the side. You can also choose to spoon the juices from the slow cooker over the sliced brisket because it’s incredibly divine.