Homemade Organic Classic Caesar Salad Dressing

Here’s What You’ll Need:

  • 6 wild-caught anchovy fillets packed in oil, drained (Crown Prince recommended)
  • 1 small organic garlic clove, peeled and coarsely chopped
  • 1 tsp. Real Salt
  • 2 large pastured egg yolks (reserve the whites for another use)
  • 2 Tbsp. freshly squeezed organic lemon juice, plus more if desired
  • 3/4 tsp. Homemade Organic Dijon Mustard
  • 1/2 cup PLUS 2 Tbsp. organic olive oil
  • 3 tablespoons finely grated organic Parmigiano Reggiano cheese
  • 1/4 tsp. freshly ground organic black peppercorns

Here’s How I do it:

Quick Method:

  • In a food processor or food chopper fitted with the chopping blade, add the anchovy fillets, garlic, egg yolks, lemon juice, mustard, and a pinch of salt; Process into a paste.
  • Transfer the anchovy mixture and olive oil into a pint-and-a-half sized Mason jar; Using an immersion blender, process until the dressing is emulsified (it will be thickened and shiny).
  • Add parmesan plus salt and pepper to taste; Mix until well combined with the immersion blender, adding additional lemon juice if desired.
  • This dressing can be made a day in advance.
  • Enjoy!

By-Hand Method:

  1. Mince together anchovy fillets, garlic, and pinch of salt; Use the blade side of a knife to mash into a paste, then scrape into a medium stainless-steel mixing bowl.
  2. Whisk in egg yolks, 2 tablespoons lemon juice, and mustard.
  3. Adding drop by drop to start, gradually whisk in olive oil; Whisk until dressing is thick and glossy (it will be emulsified). Whisk in Parmesan cheese. Season with salt, pepper, and more lemon juice, if desired.
  4. This dressing can be made a day in advance.
  5. Enjoy!

Homemade Organic Cranberry and Nut Stuffing

Here’s What You’ll Need:

  • 2/3 cup chopped organic yellow onion
  • 2/3 cup chopped organic green bell pepper
  • 2/3 cup chopped organic celery
  • 1 cup organic cranberries
  • 7-8 cups stale or day old organic baguette cubes  (alternatively, one can lightly toast the bread cubes)
  • 1 cup Homemade Organic Chicken Stock or Homemade Organic Turkey Stock
  • 1/2 cup organic chopped walnuts
  • 2 tsp. organic dried rosemary
  • 2 tsp. organic dried thyme
  • 2 tsp. organic dried tarragon
  • 2 tsp. organic dried parsley
  • 1 tsp. Real Salt
  • 2 organic pastured eggs, beaten

Here’s How I do it:

  1. Add the vegetables to a mixing bowl.
  2. Rinse and drain the cranberries and add to the vegetable mixture.
  3. Stir in chicken or turkey stock, baguette cubes, walnuts, rosemary, thyme, tarragon, parsley, salt and egg.
  4. Stuff the turkey just before roasting; Sew, skewer or tie the opening and roast the turkey as usual.
  5. Alternatively, you can place the stuffing in a casserole dish and bake it at 325° for 15 – 20 minutes.

Homemade Organic Italian Sausage Lasagna

Here’s What You’ll Need:

  • 1 recipe Homemade Organic Italian Sausage Lasagna Sauce
  • 9 organic dry lasagna noodles, unbroken
  • 15 oz. [1 tub] organic ricotta cheese
  • 2 organic pastured eggs
  • 1 lb. organic mozzarella cheese, shredded
  • 1/2 cup grated organic parmigiano reggiano
  • 6 Tbsp. minced organic fresh Italian flat-leaf parsley OR 2 Tbsp. organic dried parsley flakes
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly ground peppercorn blend
  • 1 Tbsp. home rendered lard

Here’s How I do it:

  1. Preheat oven 375° Fahrenheit.
  2. Prepare the Homemade Organic Italian Sausage Lasagna Sauce.
  3. Bring 1 gallon of water to a boil in a 2-gallon stock pot.
  4. Add a pinch of Real Salt to flavor the noodles.
  5. Add lasagna noodles and cook for HALF of the time the package instructs, approximately 6.5 minutes.
  6. Add the half-cooked lasagna noodles into a large mixing bowl filled with COLD unchlorinated and unfluoridated water, set aside.
  7. Add 2 eggs to the ricotta, mix well.
  8. Season the ricotta with Real Salt, parsley, and pepper; Mix well and set aside.
  9. Grease a 9×13″ casserole dish with lard.
  10. Place a layer of sauce on the bottom of the casserole.
  11. Place 3 noodles side-by-side on top of the sauce.
  12. Spread the ricotta mixture on top of the noodles.
  13. Sprinkle 1/3 of the cheese mixture on top of the ricotta.
  14. Repeat steps 10-13 until all three layers are finished.
  15. Bake uncovered 25-30 minutes until top is brown and the sides are bubbly.
  16. Enjoy!

 

Seared Cod with Chive Butter Sauce

The original recipe is by Aaron McCargo Jr. and found at Food Network.  This is a seriously great recipe.  I’ve slightly adapted this recipe, and it’s still amazing.

Here’s What You’ll Need:

  • 4 (6-ounce) wild-caught cod fillets
  • homemade bread crumbs
  • 2 pastured eggs, for egg wash
  • Real Salt
  • Freshly cracked organic peppercorn blend
  • 4 Tbsp. organic grapeseed oil
  • 1/2 organic lemon, juiced
  • 1 Tbsp. organic pasture butter
  • 1 sprig fresh organic thyme
  • 1 recipe Organic Chive Butter Sauce

Here’s How I do it:

  1. Preheat oven to 400 ° F.
  2. Place the fillets on a sheet tray or rack so the fish can release its natural juices.
  3. Place the bread crumbs into a shallow dish.
  4. In a separate shallow dish add 2 beaten eggs.
  5. Season both sides of the fillet with salt and pepper.
  6. Once seasoned, brush the belly side of the cod with the egg.
  7. Dip the egg side of the cod into the bread crumbs.
  8. In a cast iron skillet add grapeseed oil.
  9. Before placing fish into pan, make sure the skillet is very hot.
  10. Sear only one side of the fish (the side with the bread crumbs).
  11. Once that side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked.
  12. Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice.
  13. Pour the Organic Chive Butter Sauce over the cod and serve.
  14. Enjoy!