This recipe comes from a chef who understands nutrition and uses nothing but real food…Check out this raw, enzyme & nutrient rich, fat burning buffalo recipe with Chef Frank Giglio…
This recipe can easily be called a tartar, but to keep this always changing, I thought I would call it a “chop” salad. I prefer buffalo, free range if possible and of course grass fed. If buffalo is not try bison, venison, elk or beef. Enjoy as a spread on your favorite toasted bread or cracker.
6-8 oz lean buffalo steak (tenderloin, loin, ribeye, etc…)
1 clove garlic, minced
2T minced shallot
2T olive oil
1T fresh rosemary
2t fresh cracked black pepper
Splash fresh lemon juice
To Taste-crystal salt
Thin sliced sweet potato, marinated in crystal salt and olive oil
1 quail egg yolk (optional)
lightly sauteed fiddleheads (optional)
Chop steak into smaller pieces. Add remaining ingredients, chop well to
incorporate and infuse flavors. This process may take a few minutes. Be sure
to continue until the meat is uniform in size. Season with salt, add lemon.
To serve, lay a pinwheel of sweet potato slices in the center of a plate. Scoop
steak mixture into a ring mold. Press in, remove ring mold. Place egg yolk or
fiddleheads on top of the steak. Sprinkle with additional fresh chopped
Frank Giglio is a classically trained chef from the New England Culinary Institute in Montpelier, VT and is a certified Holistic Health Coach from The Institute for Integrative Nutrition in NYC. Since the age of 15, Frank has fully emersed himself into the culinary world. Frank’s experience is a culmination of a working throughout the country from remote lodges in Alaska, the high desert of Arizona, as well as Colorado and Boston. Last year, travels outside of the US brought Frank to Canada as well as Ireland where he taught a series of raw food based workshops in Wiklow and Sligo counties..
Frank’s major focus on cooking is directly related to his physical location. Keeping it fresh and local are 2 concepts that he holds strong to his heart. Simple preparations combined with local bounties, makes for an amazingly wonderful feast. He has found that working with ingredients during their peak season, allows for maximum flavor and freshness and also gives him something to look forward to!
With a strong devotion to the ancient wisdom of herbs and alchemy, Frank has taken his food to another level by infusing herbs and wild crafted foods into his daily creation. Without any formal background in herbalism, intuition has guided him to allow the plants to speak to him. In return he has found his health reach new heights…
Feeling the need to move to a location that can best contribute to his ever expanding health quest, Frank has recently relocated to North Conway, New Hampshire where he serves as executive chef at Katrina’s Organic Market. Frank is also assisting to help formulate new flavors for Aphrodite’s Love Chocolate, a new raw chocolate company that has most recently been launched.
When away from the kitchen, Frank enjoys spending many hours out in the elements of nature. In July 2008, Frank successfully completed the VT100 mile endurance run in under 23 hours! A feat that he can easily call “The most challenging effort ever put forth in my life!” Frank add, “Running long distances is a great way to not only find optimal health, but to dig dip inside and see what you have!” You can also find him deep in the forest, on the hunt for chaga mushrooms and other fine delectables that nature always provides.