Paleo Brine

The term 'paleo' in the title is meant to indicate cooking practices of early humans and, also likely, our pre-human precursors. Early cooks discovered the benefits of 'brining' their food before cooking it, better flavor and moistness. The simplest marinade is sea water. The term 'marine' can be seen as the origin of the word 'marinade'. This recipe approximates the salinity of seawater, namely 3.5% or 35 grams per 1000 milliliters. This may be prepared using a digital kitchen scale or by volume measure by standardizing on a particular salt product.

35 g or 1/4 c Diamond Crystal™ Kosher salt 

1000 g or 1 qt water

Dissolve the salt in the water in a large bowl with stirring. Soak the food item for 10 minutes to several hours depending on thickness and texture. Drain and pat dry if frying will be used. Only use pepper to season.

Salt and Pepper Biscuits

First prepared in Autumn, 2012. Good with pea soup, and other hearty soups and stews.

4 frozen buttermilk biscuits (Pillsbury™ is good)
cooking spray
water spray
coarse salt
coarsely-ground black pepper

Preheat toaster oven to 375 degrees F (191 C). Treat baking pan with cooking spray. Arrange frozen biscuits, not touching. Spray them with cooking spray. This keeps the crust tender. Spray tops lightly with water. Sprinkle with salt and pepper. Bake 20 to 22 minutes, until tops are nicely browned. Let cool 5 minutes before splitting;  serve with softened butter. Good alongside stews, soups, and hearty salads.

Pan-Roasted Porterhouse

Suggested by a recipe at Cook's Country™ for slow-roasted beef. The salt marinade is similar to the method for "koshering" beef -- but the loin is never used. The salt both flavors and tenderizes by dissolving muscle proteins, mostly myosin, I would guess. Prepared January 23, 2010.

Cross-Cut Porterhouse Roast 

with Haricot Vert and Roasted Potatoes

2 inch thick Angus Porterhouse, about 2-1/2 lbs

1 T olive oil

1 T kosher salt

freshly ground pepper, to taste

garlic granules, to taste

Sauce

1/4 c brandy
2 T butter
2 T capers, rinsed, drained, and chopped
1 t fresh thyme
1/2 c light cream

To cook at 6 pm, start at 10 am. Rub salt evenly on all surfaces, wrap in plastic, and refrigerate about 6 hours. Let steak warm to room temperature. Wipe surfaces carefully with a paper towel to remove excess salt and dry the meat so that it will brown and crust in the oil. Preheat oven to 300 degrees F. Saute in 12 inch oven proof sizzling hot saute pan over medium-high heat in olive oil. Will be smoke, so turn on range hood. About 5 minutes a side, until nicely colored. Transfer to the middle rack of the oven to finish cooking. For medium-rare, remove to a platter when temperature in the middle of the steak reads 118 to 120 degrees F (about 48 C). Tent with foil, and let rest 10 minutes. While meat is resting, prepare the sauce. Deglaze pan with brandy, then whisk in the butter, a bit at a time. Off heat, add the seasonings and whisk in the cream. Bring to a slow boil for a few minutes to reduce. Carve into thin slices across the grain by turning pieces of the steak on the side (see Note). Coat slices in sauce and arrange on a dinner platter. Serves 4. Suggested sides:

haricot vert braised in butter and tarragon
oven-roasted yellow potato wedges with rosemary and olive oil

Note: Muscle fascicles in the loin run mostly front-to-back and Porterhouse steaks are cut transversely. Thus to produce the tenderest mouthful of beef, it should be cut en face. That is, bone out the steak, cut into large pieces, turn sideways, and cut thin slices across the surface with a very sharp knife. This also separates the well done from the rare. Take your pick.