Category: Cooking At Curt's Culinary Camp-First "click-on"…"Curts' Organic Passion"(above-link button)…Then back to "Home"


I hope everyone had a great Easter weekend…rich in quality family time and wildly rewarding in the egg hunts!  Getting back to camp business…Again,  April is organic proteins month at Curt’s Culinary Camp.  We will be creating original, fabulous and nutritious recipes using organic meats from Polyface Farm in Swoope, VA!  I can’t wait until Wednesday  to go to my “pick-up” location and acquire my fresh organic meats and poultry for the April camp filming!  www.polyfacefarm.com for more info. on Joel and Sheri’s wonderful products.  I would like to thank my new friends Craig and Sharon in Woodbridge, VA for their great input to the “campsite”!  They provide two additional links to our kind of organic sources.  Day Spring Farm in Middleburg, VA features grass-fed, certified organic Scottish Highland beef-WOW!  Check out www.dayspringfarmva.com to see this and their other products!  Also…If you would enjoy pork that is finished in the forest, eating acorns and such…Link to www.forestfed.com  talk about great organic flavor!    Let us not forget that organic meats and poultry can be found in our grocery retailers. Nationally, there is Whole Foods and most chain retailers are providing a limited selection.  Organic protein sourcing is available to everyone…sometimes we have to “lift and look for it”…Something akin to our egg hunts yesterday! Healthiest regards-Coach Curt

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Here we go again in the camp kitchen!

Into the blender goes…..
4 tablespoons ginger
4 tablespoons garlic
4 tablespoons shallot
1/3 cup red wine vinegar
1/4 cup soy(or teriyaki sauce…)
1/2 cup water
spin all of the above on high speed for 20 seconds
Turn off machine and add the following:
3/4 cup coconut milk
2/3 cup organic peanut butter
1/3 cup agave syrup
juice of 1/2 lime
Blend the above on high speed for twenty seconds-remove plug handle of lid and start adding 3 cups of canola oil in a slow/steady stream.
turn off machine and add:
1/2 teaspoon white pepper
4 tablespoons chopped cilantro(roughly)
Turn on high speed for about 10 seconds-You are done and have just produced your own Thai Peanut Salad Dressing that has no “stabiizers”, high fructose corn syrup(HFC), preservatives or any of the other “funky things” listed that should make most us ask “What in the heck do think that would do to the average human over an extended period time!?”

Don’t forget folks after you cook that one medium sized sweet potato for your Sweet Potato-Macadamia Nut Dressing; Drop those hot potato pieces into a bowl of ice water to retain that beautiful orange color! You noticed the depth of orange color in the finished dressing(WOW) This will be our little secret!?!

Into blender add the following:
1/3cup-shallots
1/3cup-ginger
3 tablespoons-garlic
1/2cup-cider vinegar Mix these on medium speed until smooth

Then add:
1 cup- water
2 cups-cooked/chopped sweet potato
1 cup canola oil-blend for 30 seconds

Finally add;
2/3 cup- agave nectar/syrup
1cup chopped macadamia nuts
1/3cup chopped cilantro

1 tsp-salt and 1 tsp freshly ground white pepper-Give this a quick burst at high speed for 3-5 seconds. Your done! Hope you enjoy it as much as we did here at the camp! See me Wednesday-Goodnight

Hang in there you guys! I just got my video equipment. Had to learn how to use the darn thing. Thanks for your patience. I will begin filming the making of this recipe at 10:00pm est. I will list recipe and procedure by midnight est. Yes I’m burning the midnight oil to keep you happy and healthy! Back to you in a couple hours and thanks again for hanging in there with me!
Healthiest Regards,
Curt