I am super excited about an upcoming e-course! Ann Marie of Cheeseslave has a cooking course entirely devoted to meat and seafood. She will cover how to cook a bunch of different cuts including bones, organs, tough cuts and various seafood. This course is great for anyone on Â SCD, GAPS or Primal diets. There will be 13 classes (one each week) starting August 18, 2010 for $120.
Check out the syllabus:
1. Overview – how much protein we need, how protein builds neurotransmitters for healthy moods, etc.
2. Stocking Up – how to buy grass-fed meats and store in freezer, how to shop for fish
3. Grilling – how to set up a BBQ (gas or grill) and grilling steaks and chops
4. Raw fish – ceviche & sushi, shucking oysters
5. Cooked fish – fast & easy family-friendly recipes like moules frites and broiled salmon
6. Bone broths – meat, fish and chicken
7. Soups & stews – How to incorporate bone broth and healthy fats into yummy soups – Thai coconut soup, Honduran tapado
8. Roasts, reduction sauces & gravies – Roast duck with cherry reduction sauce, pot roast with simple gravy
9. Frying – pan-frying and deep-frying – Grass-fed flank steak w/ chimichurri sauce, healthy chicken nuggets
10. Sandwiches & salads – Using leftover meat to make sandwiches – Coconut flour bread, chicken salad, Southwestern Cobb salad
11. Organ meats 1 – How to grind organs, beef heart chili, beef tongue, roasted bone marrow
12. Organ meats 2 – Chicken liver pate, chopped liver, liver & onions, homemade liverwurst
13. Appetizers, side dishes & snacks – deviled eggs w/ salmon roe, bacon wrapped scallops & dates, beef jerky, homemade clam dip
The course isÂ gluten- and grain-free, and there are substitutes like coconut milk and coconut oil in place of dairy so it’s bothÂ SCD & GAPS legal.
The following video introduction gives a great overview of the course and what you can expect to get out of it.
I am pretty excited about taking the e-course. After following Cheeseslave’s blog for many years and seeing all the nutritious foods she has prepared, I always wanted to learn techniques to help me do that at home. I have figured out through YouTube videos and a whole lot of trial and error how to handle some cuts of meat. To participate in an online course would be a fun experience. Not only will we be learning from the master, but it serves as a great way to bring everyone together to help each other learn. I personally can’t wait for the organ meat weeks! I’m always encouraging people to eat liver and eat it often myself, but I can’t wait to learn proper techniques and recipes.
If you’re interested in learning how to cook meat and seafood, then click here to check out the Surf & Turf e-course.