The hardest thing I cook every night is meat. It seems like I can mess up the veggies, make some bland fruit and no one will complain but ruin the star of the show and my feet are put to the fire.
For me it seems like there are too many cuts and too many different animals to pick from, I’ve been cooking non-stop since January and I feel like it would take 10 years to better understand cooking meats. I own plenty of cook books but they just don’t have the detailed instructions for cooking meats.
That’s why I’m extremely pumped to tell you all about a new class that I know is going to take me from just okay to amazing in the kitchen. Plus I’m going to get all the answers I’ve been searching for to source good quality meats. The class is called Surf and Turf and its being put on by Ann Marie over at CheeseSlave. She is truly a professional and has been in the cooking game much longer than most. As someone who is striving to eat the most nutritious and best diet for my gut I truly cannot wait for this class. Here are some of the highlights:
- Shop for and cook healthy sustainable seafood
- Stock a freezer full of grass-fed beef
- Cook bones, organs and tough cuts of meat
- 12 Online classes + a bonus class on side dishes and snacks
- 100 printable recipes!
The best part about this course is it’s all about cooking meats which means it is gluten-free, grain-free making it completely SCD friendly! Also you get lifetime access to the videos and recipes. Each week there is a new online class starting August 18th. Below is the class schedule:
Lesson #1: Protein & Fat: Why You Need It
Lesson #2: Shopping & Stocking Up
Lesson #3: Grilling: Setting Up an Outdoor Grill
Lesson #4: Seafood: Raw & Lightly Cooked
Lesson #5: Seafood: Broiled, Fried & Braised
Lesson #6: Bone Broth: Making Stock from Scratch
Lesson #7: Soups & Stews
Lesson #8: Roasting, Braising, Reductions Sauces & Gravies
Lesson #9: Pan Frying & Deep Frying
Lesson #10: Sandwiches & Salads: Meat-Based Salads & Grain-free Breads
Lesson #11: Organ Meats 1: Heart, Tongue & Bone Marrow
Lesson #12: Organ Meats 2: Liver Four Ways
Bonus Lesson: Appetizers, Side Dishes & Snacks
I know I can’t wait to get started…
Registration ends August 14th so make you Hurry Up and reserve your spot today!