About Me

Vivica Menegaz

Nutritionist, Author, & Blogger

Hi I am Vivica, welcome to my blog! I am a certified nutritionist and the creator of the Healing Foods Method. My philosophy of healing is to let the right foods delight you, nourish you and make you healthy!

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4th of July: BBQ Rattlesnake and Sparklers and Paleo Beef Satay Recipe

Sparklers

Finally I am caught up enough that I am able to sit and write about our 4th of July celebration. I have been back working at the office since last week, as our office manager unexpectedly quit, so my blog time has bed drastically reduced.

I did manage to take our the camera during our BBQ and take some notes while I was putting together my menu. Our party turned out to be more a potluck than just a BBQ, and I am still eating leftovers today.

the busy bbq

The rattlesnake was our main attraction for the dinner. Our neighbor Kyle caught it and processed. He brought it to us after brining it for a few hours. I was so busy with everything that I did not get to try it until the next day….and I think it might have been better stewed than grilled: was dry and tough! (Then again it’s been a very dry year so far!)

rattler

Here is what I prepared for the “menu”:

Lamb Rostelle (also called Arrosticini) (From Wookey Ranch lamb)

Thai Beef Satay with Spicy Sunflower Sauce (recipe adapted from the book Primal Cuisine by Pauli Halstead)

Chicken Livers (From Wookey Ranch and Chaffin Chickens)

Grilled Zucchini (from my garden)

In addition we had wonderful Israeli salads from my husband’s friend Eldad, two different kale salads, a green bean salad, smokey bbq ribs (made by our neighbor Donna from a Book Farm Berkshire Pig) and…

THE RATTLESNAKE!!!

 

Satay with Sauce

Thai Beef Satay With Spicy Sunflower Seed Sauce
 
Author: 
Recipe type: Entree, Appetizer
Cuisine: Thai, Paleo
Prep time: 
Cook time: 
Total time: 
This recipe was slightly modified form the one in the wonderful book "Primal Cuisine" by Pauli Halstead
Ingredients
  • 2 lb of Grassfed beef boneless steak cut in strips 2" wide and 1" thick
  • Marinade:
  • 2 cups coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon curry powder
  • 1 tablespoon fresh ground turmeric
  • 1 tablespoon fresh ground ginger
  • Sauce:
  • ¼ cup Thai red curry paste
  • 2 tablespoons chili oil
  • 1 tablespoon ground cayenne
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cumin
  • 3 tablespoons fish sauce
  • 4 cups coconut cream
  • 3 tablespoons raw sunflower seed butter
Instructions
  1. Soak long bamboo skewers in water for at least an hour
  2. In a bowl mix all the marinade ingredients
  3. Place steak strips in a large ziplock bag and cover with marinade
  4. Refrigerate for at least 4 hours
  5. Start your barbeque and bring to medium-high heat
  6. Remove the beef from the marinade
  7. Thread each individual strip of beef onto a skewer
  8. Place the skewers on the grill and cook turning several times
  9. Do not overcook the meat, as grassfed beef gets done at lower temperatures
  10. For the sauce:
  11. In a saucepan combine curry paste, chili oil, cayenne, cinnamon, cumin, fish sauce and 1 cup of coconut cream
  12. Bring to a boil over medium heat
  13. cook for 5 minutes until all ingredients are well blended
  14. add the remaining coconut cream and continue cooking on a low flame until sauce is reduced, about 20 min.
  15. Just before removing from the heat add sunflower seed butter and blend in well
  16. Serve the Satay hot off the grill drizzled with the sauce.

Sataybuffet

 

 

 

 

 

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Comments 2

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