Sunshine Sauce

from Mel

Makes enough for 2 people to dip a serving of glorious grilled meat and some veggies

Ingredients:
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut aminos
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
1/4 cup sunflower seed butter
dash ground cayenne pepper (optional)
1/4 cup coconut milk

Directions:
1. Place all the ingredients except the coconut milk in the bowl of a food processor and whirl until well blended.
2. Scrape down the sides of the bowl with a rubber scraper, then add the coconut milk. Process until it’s blended and smooth. Store covered in the fridge.

Easy Paleo Ghee Hollandaise Sauce

http://stupideasypaleo.com/2013/07/06/easy-paleo-ghee-hollandaise-sauce/

Hollandaise is one of those sauces to splurge on, perfect for a special brunch or a party with friends. I personally think a Tuesday is reason enough to make one, but that’s up to you to decide. I’m giving you two methods to make the Hollandaise – the blender is faster than the double boiler – but they both rely on the scientific concept of an emulsion. 
[Science alert: Emulsions are a type of mixtures where you force two liquids that normally wouldn't go together to mix. Mayo and vinaigrette are  other examples of emulsions. The key to an emulsion is to add the fat - the ghee in this case - very slowly while blending or whisking so the emulsion won't "break" or separate. You must be patient. Smile. Breathe. Hum your favorite tune.]
I used OMghee’s Ghee for this recipe because it’s high-quality grass-fed organic butter that’s already been clarified, which is normally how you’d make Hollandaise. The result’s rich and buttery and ah-may-zing. YUM. It’s easy to double this recipe for a larger crowd.
Ingredients:

• 1/2 cup melted ghee
• 2 egg yolks
• 1 Tablespoon lemon juice
• Pinch of salt
• Pinch of cayenne pepper or dash of hot sauce

Directions for blender method (faster, fewer dishes):

1. Gently melt the ghee in the microwave. It shouldn’t be boiling hot.
2. Place the egg yolks, lemon juice, salt and cayenne pepper in the blender or Vitamix.
3. Start the blender on low and run for about 30 seconds. Now…SLOWLY drizzle the melted ghee into the blender through the hole in the the lid. You must go slow or the emulsion will separate and get soupy.
4. Once all the ghee is added and the Hollandaise has thickened, you’re done. Scrape it out and use on eggs, roasted veggies, a juicy steak…whatever your heart desires. 
5. Will keep for a couple days in the fridge though it will harden when it cools. Very, very gently warm in the microwave if desired. If you nuke it, the egg yolk will cook.

Directions for the double boiler stovetop method (takes longer, more dishes):

1. Gently melt the ghee in the microwave. It shouldn’t be boiling hot.
2. Place a small sauce pan on the stove with a very small amount of water at the bottom (less than an inch). Heat until simmering. Turn the heat to low.
3. In a small bowl (I prefer glass) that the bottom fits into the sauce pan, whisk the egg yolks and lemon juice until the yolks get pale and frothy.
4. Now put the bowl into the sauce pan. Voila! Double boiler.
5. With the heat on low (LOW), whisk the egg yolks while SLOWLY drizzling the melted ghee into the bowl. Go slow or your emulsion will separate. 
6. Once all the ghee is added and the Hollandaise has thickened, you’re done. Remove the bowl from the saucepan and whisk in the salt and cayenne. Serve over eggs, roasted veggies, a juicy steak…whatever your heart desires.
7. Will keep for a couple days in the fridge though it will harden when it cools. Very, very gently warm in the microwave if desired. If you nuke it, the egg yolk will cook.

Lemony Herb Sauce

http://stupideasypaleo.com/2013/05/31/lemony-herb-sauce/

   

This sauce got invented to accompany some awesome beef & lamb kofta (meat on a stick) that I made recently. All I can tell you is to hold onto your hat because it packs a wallop of flavor…the brightness of the lemon, the freshness of the herbs and a bit of texture from the pistachios are perfect. I’m typing this and my mouth is literally watering just thinking about it.
It’s versatile enough to drizzle over really any kind of meat or fish and even fresh veggies. YUM!
Prep time: 5-10 min     Cook time: 0 min    Makes: ~3/4 cup
Ingredients:

• 2 Tbsp parsley, chopped
• 2 Tbsp mint, chopped
• 1/4 cup pistachio nuts, chopped
• 1/4 cup lemon juice (about 1 lemon)
• 1/4 cup Kasandrinos Extra Virgin Olive Oil
• 1/8 tsp sea salt

Directions:

1. Chop the parsley, mint and pistachios. Combine in a small bowl with the sea salt.
2. Squeeze the juice from one lemon (~1/4 cup) into the bowl, being careful to catch the seeds. I squeeze the lemon into my cupped hand, letting the juice strain through my fingers.
3. Slowly drizzle in the olive oil and whisk at the same time.
4. Serve with meat or veggies of your choice. Will keep refrigerated for 1-2 days but is best used fresh because of the herbs.

Crock-Pot BBQ Beef and Sauce

http://sillylittlecavegirl.blogspot.com/2013/05/crock-pot-bbq-beef.html

Not all experiments end in success (trust me, I'm a physicist). But in this case, I'm so happy with the way it turned out! No lie. I want to drink the sauce. It's that good. It is definitely not as sweet as traditional beef BBQ (duh) but it is tangy and zesty and all the other terms you'd use to describe your favorite sauce.

What a pretty and nutritious meal!

Ingredients

3 lb beef stew meat

2 yellow onions, sliced

4 tablespoons olive oil

2 cups beef stock
1 can tomato paste

5 tablespoons BBQ rub (I used Pork Barrel BBQ dry rub, an impulse-buy from Costco)

4 cloves garlic, diced
2 tablespoons apple cider vinegar 

Instructions

Place stew meat pieces into the Crock-Pot. Drizzle with 3 tablespoons olive oil and then sprinkle on 3 tablespoons of dry rub. Use your hand to combine, ensuring the rub gets on all of the meat.  Add the sliced onion and then pour in the beef stock.  Cook on high until meat is tender. About 3 hours.

Once the meat is cooked, turn off the Crock-Pot and let cool for a few minutes so you don't scald yourself while performing the next steps. Then, with a slotted-spoon, remove the meat from the Crock-Pot and set aside. Leave the juices.

In a large skillet, heat 1 tablespoon olive oil. Add the diced garlic. Cook until it becomes aromatic. Pour the Crock-Pot juices into the skillet and stir to combine with garlic oil.  Whisk in the tomato paste and apple cider vinegar. Season with up-to two heaping tablespoons of dry rub (to taste) and a pinch of salt, and cook until the sauce begins to thicken. Remove from heat.

Return the beef to the Crock-Pot bowl. Pour the sauce over the beef and stir to combine. Makes 8 servings.

Update: One week later...

Bonus Recipe: BBQ Pulled Beef

I loved the recipe so much I decided to see just how great it would taste as originally envisioned. CB was game to be my taste-tester, so I made a special trip to Whole Foods for a roast and pulled my Crock-Pot back down off the refrigerator. The verdict? The pulled beef is even better than stew meat. It transported perfectly in our lunch boxes and reheated great in the microwave. This is going to be a go-to recipe from now on! As CB says, "it's in the rotation."

Instructions

Simply replace the stew meat with a beef roast, and omit the 3 tablespoons of olive oil when you rub the BBQ seasoning onto the meat. The roast will have a layer of fat on it, providing delicious flavor and eliminating the need for additional oil. Enjoy!

ROASTED RED PEPPER SAUCE

http://popularpaleo.com/2013/06/01/loaded-sweet-potato-with-roasted-red-pepper-sauce/

Ingredients:
2 cups prepared roasted red bell peppers (16 oz jar, discard the liquid)
3 garlic cloves (stems trimmed off)
1 bunch cilantro
2 TBSP honey (use an apple or carrot)
2 TBSP avocado oil
1 tsp apple cider vinegar
1/2 tsp kosher salt
1 tsp ancho chili powder
1 tsp garlic powder
1 tsp cayenne pepper, ground (or use a fresh hot chili pepper)
Prep:
Add all ingredients to a food processor and puree until smooth. The sauce is best when it is made ahead and allowed to sit in the fridge, but it can be used right away if you need to (I did and it was fine, but it was way better the next morning on leftover pork and eggs).

Sunshine Sauce

Ingredients2 tbs. lime juice
1 clove garlic, minced
1/2 tsp. crushed red pepper flakes
1 tbs. coconut aminos
1/4 tsp. powdered ginger
1/2 tsp. rice vinegar
1/4 cup sunflower seed butter (no sugar added)
dash ground cayenne (optional…what do you think we did???)
1/4 cup coconut milk
**we added 1/2 tbs. of red curry paste at the end for a little more zing



Directions
1.  Place all ingredients (except coconut milk) in food processor and whirl until well blended
2.  Scrape all bits off the sides with a rubber spatula or scraper
3.  Add coconut milk and process until it’s blended and smooth
4.  Use immediately or store covered in fridge.
Put this stuff on anything you want….double the recipe if the mood strikes you.  Thanks again Melissa for this amazing book!

Yellow Jacket Sauce

 

Ingredients

• 1 tablespoon ghee (or butter)
• 1/4 cup onion, minced
• 1 clove garlic, minced
• 1/4 cup yellow mustard
• 1 tablespoon tomato paste
• 2 cups apple cider vinegar
• 1 tbs coconut aminos
• 2 tsp mustard powder
• 1/2 tsp black pepper

Instructions

1. In a medium saucepan, heat the ghee. Sauté the onions for 2-3 minutes until translucent. Add in the garlic and sauté until fragrant.
2. Add remaining ingredients, stirring to combine.
3. Bring to quick boil then reduce heat and simmer for 15 minutes.
4. Allow sauce to cool and then puree in a blender to liquefy.
5. Serve over pulled pork or any meat of your choosing.