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 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!)
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!!!
- 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
- Soak long bamboo skewers in water for at least an hour
- In a bowl mix all the marinade ingredients
- Place steak strips in a large ziplock bag and cover with marinade
- Refrigerate for at least 4 hours
- Start your barbeque and bring to medium-high heat
- Remove the beef from the marinade
- Thread each individual strip of beef onto a skewer
- Place the skewers on the grill and cook turning several times
- Do not overcook the meat, as grassfed beef gets done at lower temperatures
- For the sauce:
- In a saucepan combine curry paste, chili oil, cayenne, cinnamon, cumin, fish sauce and 1 cup of coconut cream
- Bring to a boil over medium heat
- cook for 5 minutes until all ingredients are well blended
- add the remaining coconut cream and continue cooking on a low flame until sauce is reduced, about 20 min.
- Just before removing from the heat add sunflower seed butter and blend in well
- Serve the Satay hot off the grill drizzled with the sauce.
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