Recipes posted a year ago:
This recipe was one I put together for our Christmas get-together with my parents and some family friends around the holidays. Unfortunately, it’s taken me longer than I planned to get it written up for the site…you’ll have to forgive me for that. Nevertheless, the turkey was a hit (along with everything else that night), and I think you’ll enjoy it as well.
Recipes posted a year ago:
Thanksgiving is just around the corner for us. That means it time to celebrate the bounty of fall – all the great flavors that are only available at the end of the harvest as winter threatens to shutter us in for the next few months. One of those flavors is cranberries…only today we’re giving them a little different presentation than usual.
Posted in Main Dish, Pork, Printable, Recipes, Sauces
Tagged apple cider vinegar, balsamic vinegar, cranberry, easy, grilled, pork chops
Recipes from a year ago:
Our oldest daughter recently requested shrimp for dinner. We’ve got a great place to pick up fresh wild seafood on my way home, and it would be a great chance to come up with a new recipe at the same time, so I was more than happy to accommodate her request. She gave them a thumbs up, and went back for seconds, so here they are.
Purely Primal is just over two years old now. Follow this link to take a look back at some of the earliest recipes posted here – ones that we still make on a regular basis in our kitchen.
This recipe is another one that uses the “low and slow” method to bring a cut of lean game meat to perfect medium-rare while keeping it tender and moist all the way through. A home-ground chile powder rub takes center stage for the seasoning, and cooking on a pellet or charcoal grill with plenty of wood smoke adds another dimension that is hard to resist. Also note that this recipe is for two cuts of meat – totaling about five pounds – as we were having company for dinner and I wanted plenty of leftovers for lunch. If you want to do this with a single cut for smaller portions, simply reduce the rub amounts proportionally. Cooking time shouldn’t change too much, but keep an eye on the thermometer for the second phase of cooking to keep from over-heating.
Posted in Beef or Venison, Main Dish, Printable, Recipes
I made up this recipe using a lake trout (mackinaw) that I had received from a friend on one of my trips home to Idaho, but you could use any cold-water trout or salmon with great results. One of the keys is to tightly seal the fish inside of a double-layer foil “pouch” and then to cook it at a lower temperature for a longer time to allow the flavor to penetrate while keeping things firm and moist. And don’t worry about using a whole fish like I did – this would turn out great using fillets or steaks (just use a shorter cooking time).
Recipes posted a year ago:
This simple recipe is perfect for a week night when you want something flavorful without spending a lot of time on it. Pair it with a quick salad and some steamed veggies, and you’ll have dinner on the table in under 30 minutes.
Posted in Fish & Seafood, Main Dish, Printable, Recipes
Recipes posted a year ago:
Yesterday started out extremely overcast, and even sprinkled a few times. Even though it is mid-July, and summer doesn’t really feel like it has even started for us in the PNW, it had the feeling of a fall day to me. This got me thinking about apples for some reason, and that led me to put together this simple and tasty roast chicken recipe to use up one of the chickens we had just picked up at Inspiration Plantation on Saturday.
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