Coconut oil, ghee, and bacon grease are at the top of my list right now.
I'm thinking that I should branch out, and I was hoping you could lay some tips and links to recipes here.
Many thanks, and Happy Eating!
Avocado oil, tamari, and a little bit of orange juice make a great combo for drizzling on chicken just before roasting, too. Feel free to add some Brussels sprouts to the pan to roast alongside the chicken.
Finally - when summer blueberries are in full season and very sweet, drizzle a little macadamia oil, balsamic vinegar, and add a bit of cocoa powder, cacao nibs, and chopped walnuts (Picture/full recipe here). Toss to coat. Mmmm!
Bone marrow! So delicious. I like to stick some beef shanks in a crockpot with red wine and lots of garlic and rosemary, then shred the meat and mix all the delicious marrow back into it.
For cooking, I've been partial to lard lately. :)
Bacon grease, coconut oil, 40% milkfat whole cream. Dice up some bacon and cook it down, throw some diced onion, sliced Brussel sprouts and green pepper, simmer on med temp till the sprouts are softer then finish with some cream and cook it down to a thick sauce and season as you see fit. Dinner 3x a week at least.
Coconut oil, butter, bacon fat in that order. It's about all I've tried so far. The idea of ADDING fat into my diet has been hard to grasp. I am doing it slowly but surely. I totally plan on picking up the ghee next time I see it, thanks to you Adam!
I have a penchant for heart at the moment, either beef or lamb. Cut out the valves, stuff with a mix of lard and veg diced in a blender, sew/skewer closed, pop into a roasting tin with some sort of liquid (I prefer cider but you could use stock or plain water), cover with foil and roast on low for a few hours, basting regularly. The lard melts into the meat making it beautifully tender and the juices merge with cider to make an excellent gravy. At the same time roast parsnip/carrot strips with a touch of honey drizzled over them, then present on a steamed savoy cabbage leaf... gorgeous!
I have been using avocado oil a lot recently as well. It's so versatile!
I use it to marinate fish (mixed up with lemon zest, juice and fresh herbs, salt & pepper), brushed over chicken breasts with herbs before grilling, drizzled over steamed artichokes, mixed into guacamole, drizzled over spinach, avocado, and orange salad, and to sear pretty much anything. The other day I used it instead of mayo (mixed in with the yolks, salt, and paprika) to make deviled eggs. It was great! I've really grown fond of the flavor.
I started with butter and found it so much more amazing than margarine, I don't know how people made the switch from butter to margarine in the first place! I love butter.
I recently started using bacon grease and that stuff is grand. I'd never even thought to use it for cooking before. Now I fry up some bacon and then cook up my eggs right in the bacon grease. It is the most delicious way to eat an egg. 8) It's also the best for pan-frying potatoes.
I finally found some heavy cream (it was strangely hard for me to find) and I absolutely love the stuff. Even though it says 0g of sugar (per serving, of course...), it is so sweet to me I go easy on it b/c there's no way there's not any sugar in it!
I will check out my local Whole Foods for ghee. I have been wanting to experiment with it.