Salsa verde or green sauce or sauce verde is a specialty in many countries like France, Italy and Mexico where the all have their version. Italians make it with capers, anchovies, mustard and olive oil and the French version is more of a tarragon flavored mayonnaise.
Mexicans make it with tomatillos, cilantro, lime juice and jalapeños for a tangy and spicy green sauce you can use for various purposes. Its perfect as a dip for vegetables, a sauce to serve mussels or a sauce to serve with meat like roast beef. Let your imagination run wild as to where to use it.
The tomatillos are usually roasted, but you can alternatively simmer them for about 5 minutes for similar results.
Now for the Mexican salsa verde recipe. Serves 4 people.
1/2 cup onion, chopped;1 1/2 pound green tomatillos, husk removed;1/2 cup cilantro, chopped;2 tbsp lime juice;2 jalapeño peppers, seeded and chopped;Salt and pepper to taste.Cut the tomatillos lengthwise and roast them either on the grill or for about 6 minutes under the broiler until the skin is a little dark.Put the roasted tomatillos, onion, cilantro, lime juice and jalapeño in a blender or food processor.Blend or process until you obtain a smooth puree.
Place in the refrigerator to cool and enjoy.If you haven’t already, be sure to check out the Paleo cookbooks. It’s basically two cookbooks that were put together by Nikki Young and they are of great help when I’m out of ideas about what to prepare. The cookbooks would definitely be a good addition to your Paleo cooking arsenal.
Be sure to register for my free newsletter at the bottom of the page to receive great and exclusive cooking tips, paleo diet recipes and great offers right in your inbox.
Salsa verde, salsa on beef, ingredients
2 oxtails, each one cut in 4 sections;1/2 cup chopped carrots;1/2 cup diced onions;1/2 cup chopped celery;1/2 cup chopped leeks;4 tbsp tallow, lard or butter;1 lb tomatoes;8 sprigs fresh thyme;2 bay leaves;4 crushed garlic cloves;1 cup red wine (you can omit the wine if you want to);4 1/2 cups chicken or beef stock.
Preheat your oven to 350 F.Heat the lard, tallow or butter in a pan and brown the oxtail pieces on each side.Remove the oxtail and brown the vegetables for the main braising liquid (carrots, celery, onions and leeks). Make sure you stir and scrape off any meat residue in the bottom of the pan.Add the tomatoes, thyme, bay leaves and garlic and cooked for a couple of minutes.Put the oxtail and browned vegetables in a casserole that also goes in the oven and add the wine, if using.Boil the wine at high heat until almost evaporated and add enough stock to cover the oxtail entirely.Bring the whole preparation to a simmer then cover and put in the oven to braise for about 1.5 hours to 2 hours.At this point, most chefs will strain the liquid to remove the small piece of cooked and mushy vegetables so it looks better. I personally like to leave them in, but it’s up to you. You should definitely remove the bay leaves though.Blanch the garnishing vegetables other than the tomatoes in boiling water for about 4 minutes.Put the blanched vegetables in the oxtail preparation and simmer for about 2 minutes.Enjoy this sophisticated but simple dish with family and friends!
Clarified butter, also called Ghee in Indian cuisine, is simply butter with the milk proteins, sugars and water removed. It’s perfect for people who want to stay 100% Paleo or who might worry that some constituents like lactose or casein in the butter might cause health problems. I personally prefer consuming clarified butter because I’ve been 
1 pound or more of butter;A heavy bottomed pot or dutch oven;A large wooded or stainless spoon;Optionally, a slotted spoon helps to remove the froth that forms on top;A fine mesh strainer;Pieces of cheese cloth or paper towel;A glass jar for finished clarified butter.
In the process of clarifying butter, you can add all sorts of herbs and spices to infuse their aroma and color and give the resulting ghee a delicious taste that will render the food you prepare with it even more delicious. When making flavored ghee, it’s better to clarify the butter with the boiling method so the herbs or spices have a chance to infuse all their taste. Add your favorite combination or herbs and spices right about when the butter is melted and leave them until the very end of the process.
2 egg yolks1 tsp mustard (this is optional)3 tsp lemon juice1/2 cup olive oil1/2 cup coconut oil1 cup liquid bacon fat (you can of course use rendered lard, it’s the same thing) in place of the olive and coconut oilsPut the yolks in a bowl (blender, food processor) with the mustard, if using and 1 tsp lemon juice and mix those ingredients together;Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save. Whisk non-stop and use a towel under the bowl to help stabilize it;As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point;When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. You can season to taste with salt and pepper;Enjoy without guilt and put the store in the refrigerator!
The reason why we find a high amount of cholesterol in the egg yolk is not an evil trick played by mother nature to damage our health with the exact foods that are full of nutrients, but because cholesterol is an extremely important nutrient that is much needed by the future animal that should come out of the egg if no one interferes. Cholesterol is not only important for the future bird or reptile, but for us too. It’s the precursor to all sex hormones and is used by every cell of the body. It has also been shown countless times that dietary cholesterol raises the “good” HDL while it’s the sugar, especially fructose, grains and omega-3/omega-6 imbalances that raises the “bad” LDL and the triglycerides in the blood.
It’s a sad thing that the medical establishment has got the facts all wrong about things like eggs and butter and that consuming only the white is what’s recommended by most nutritionists. It’s no wonder kids today have ADD and development problems with the egg white omelets, low fat milk and cereals that feed them in the morning. They have a nutrient, cholesterol and saturated fat deficiency. Don’t forget that most vitamins require dietary fat to be properly absorbed and metabolized.
Avidin, an other anti-nutrient found in the egg white, binds to biotin, a B vitamin responsible for things such as fatty acid synthesis and blood sugar regulation, and inhibits it’s absorption. Biotin is normally produced by a healthy gut flora so those suffering from digestive issues are even more at risk of biotin deficiency.