Paleo by Season: A Chef's Approach to Paleo Cooking by Peter Servold

Author:Peter Servold [Servold, Peter]
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2014-07-06T04:00:00+00:00

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To sweat something is to cook it in fat, like a sauté, using a sauté pan, but at a slightly lower temperature than a sauté. This brings flavors together a little more slowly and doesn’t cook the ingredients down so much, leaving their textures more intact and, in the case of vegetables, keeping them less sweet.

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MAKE THE ROULADE AND PREP THE CHARD

Preheat the oven to 375°F.

To butterfly the steaks, start on one side and slowly slice horizontally through the middle of each one, gently pulling the top part open as you cut to keep the cut even and in the middle of the steak. Stop before you get all the way through.

Lay out a piece of plastic wrap on a large flat surface, place the steaks on the wrap, and cover with one more piece of plastic wrap. Using the flat side of a meat pounder, pound out the steaks to a ¼-inch thickness. (If you find the plastic wrap is moving about, lightly dampen the counter with a wet rag and it will stay put perfectly.) To help tenderize the meat and to continue seasoning throughout the process, sprinkle them with a touch of salt.

After pounding the meat, allow it to rest for a few minutes, just as you allow meat to rest after cooking. It’s a muscle fiber, and resting gives it a chance to relax again, which helps with rolling and the overall texture of the meat.

While the meat is resting, prep the chard. Remove the stems from the chard and roll up the leaves. Chiffonade them by cutting crosswise into very thin ribbons. (You should have about 3 cups.) Rinse in cold water and allow to dry in a strainer.

Divide the squash and leek puree between the steaks. Spread it evenly across the surface of the meat. Roll up the steaks, pulling the top flap over and down. Be careful not to squeeze out the filling but keep them tightly rolled. Secure with toothpicks, inserting one every inch or so along the roll. Alternatively, you can tie them up using butcher’s twine.

COOK THE ROULADES AND CHARD

Heat a cast iron frying pan over medium-high heat and add the bacon fat. Once it is melted and hot, add the bison and sear without moving for 3 minutes. Flip the roulades over and roast in the oven for 8 minutes (this side will sear in the oven). Very carefully remove the bison from the hot pan (do not wash the pan) and place it on a cutting board to rest. Don’t tent the bison with foil; it's worth what you lose in heat retention to help the muscles shrink a bit tighter around the filling, which helps the roulade stay together for slicing and presentation.

While the bison rests, place the chard in the hot pan and sprinkle with a pinch of salt. Stir gently for about 3 minutes as the chard cooks from the retained heat in the pan and the liquid released from the chard pulls the browned meat bits and bacon fat from the pan.

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