the

Whole Food Center

RECIPES

FATWORKS

traditional cooking fats

Fatworks crafts the finest premium traditional fats-tallow, lard and duck fat- in the world while crusading against fat-phobia everywhere.

 

RUTABAGA FRIES

From Fairy Gutmother (fairygutmother.com): Rutabaga fries are one of my favorite foods to make, they are so delicious! I think rutabagas are the forgotten root veggie and deserve so much more attention. They're a cross between a turnip and a cabbage and are wonderful when made into fries or even cooked and mashed served alongside a pan seared steak. They are a little bitter like a turnip but also have a subtle sweetness that really pops when fried.

 

Ingredients:

4-6 medium Rutabagas

1/3 cup Fatworks Chicken Fat

Sea Salt

Directions:

1. Peel and thinly slice rutabagas into strips.

2. Heat fat in a skillet until hot and carefully add a handful of fries.

3. Fry until golden brown, turning every so often to prevent burning.

4. Remove fries from skillet and let rest on parchment paper.

5. Continue adding fries to skillet. When complete, drizzle with excess chicken fat from pan and season with sea salt.

 

EASY ONION RINGS

 

Ingredients:

14 ounces Fatworks Beef Tallow

2 large sweet or white onions

Sea salt, to taste

For the batter:

2 eggs

¼ cup filtered water

¼ teaspoon ground mustard

½ teaspoon garlic salt

¼ teaspoon black pepper

Pinch of paprika

¼ teaspoon baking powder

½ cup almond flour

5 tablespoon tapioca or arrowroot starch, divided

Directions:

1. Add the Beef Tallow to a wide, heavy-bottom skillet of approximately 10” diameter (the fat should have about a 2” depth in the pan you use). Heat over medium heat until it reaches 350F.  Have a cooling rack set over paper towels ready for frying.

2. Trim one end off the onions and cut into ¼” slices. Remove the outer layer of each slice and discard the very center of each (this usually consists of very small, sometimes green pieces in the middle). Separate the rings of each slice into a large bowl. Add 1 tablespoon of the tapioca starch and toss to coat the onion rings well. Set aside for later.

3. Add the eggs, water, mustard, garlic salt, pepper, paprika, baking powder, almond flour, and remaining 4 tablespoons of tapioca starch to a blender. Blend on high until very smooth. Pour the batter out into a wide bowl.

4. Once the oil is hot, fry the onion rings by dipping the dusted rings into the batter briefly to coat. Shake off the excess batter so that only a very thin coating remains. Place the ring into the hot oil and cook until lightly browned, about 2 minutes per side. Repeat with remaining onion rings. Be careful not to crowd the pan or the oil temperature will drop too low. Move the fried rings to the cooling rack and sprinkle with sea salt, as desired.

Best enjoyed immediately.

 

SWEET POTATO LATKES

 

Ingredients:

1 large white or red sweet potato (about 1 lb.)

1 egg

2 tablespoon arrowroot starch

1 scallion, chopped

1 teaspoon garlic powder

¼ teaspoon paprika

½ teaspoon sea salt

¼ teaspoon black pepper

½ teaspoon baking powder

Fatworks Chicken Fat Schmaltz, for cooking

Directions:

1. Peel the sweet potato. Shred with a box grater or shredding attachment on a food processor.  Rinse under cold water for 3-5 minutes, or until the water runs clear. Drain and pour into a tea towel to squeeze any excess moisture out.

2. In a large bowl, whisk together the egg, arrowroot starch, chopped scallion, garlic powder, paprika, sea salt, black pepper, and baking powder. Add the shredded sweet potato and stir. Set the batter aside to rest for 10 minutes. Stir again well.

3. Heat a large skillet over medium heat. Add enough Chicken Fat to coat the bottom of the pan in a thin layer. Drop the batter into the oil in about ¼ cup increments. Press it out into a round shape and tuck stray pieces in to form a nice circle. Cook in batches until browned, about 3 minutes per side. Add more Chicken Fat to the pan as needed. Move to a cooling rack set over paper towels to catch excess grease. Sprinkle lightly with sea salt before serving. Best enjoyed immediately.

 

PALEO CHICKEN LIVER PÂTÉ

 

Ingredients:

8 oz chicken liver

1 tsp. chopped garlic

2 Tbsp. chopped white onion

1/2 tsp. salt

1/4 tsp. paprika (optional to make this AIP)

1 tsp. Fatworks Beef Tallow (Buffalo and Lamb Tallow can also be used)

Pepper to taste (optional)

Directions:

In a pan, fry up the chicken liver with all ingredients listed.
Once liver is cooked, pulse in food processor till smooth.
Cool in fridge for at least 30 minutes.
Spread on Paleo Crackers or bread, or use as a spread on veggies.

 

DRUMSTICKS PERFECTLY SEARED IN DUCK FAT

 

Ingredients:

1/2 tablespoon salt

1/2 tablespoon pepper

1/2 tablespoon garlic powder

1/2 tablespoon cayenne or chili powder if you like heat

12 chicken drumsticks

3-4 tablespoons melted Fatworks Duck Fat or Schmaltz, enough to coat the drumsticks

Directions:

1. Preheat oven to 325° F.

2. Put the spices into a bowl and mix together. Add drumsticks and mix around until all sides of every drumstick are covered. The spices should stick just fine to the skin of the drumsticks. Finally, for the adventurous sprinkle on some cayenne or chili powder for a bit of heat.

3. Once you have coated your sticks with the spices it's time to get busy searing. Put about 3-4 tablespoons of Duck Fat or Schmaltz in the skillet. You want more than a "light coating" but at the same time, you don't want the drumsticks swimming in the oil.

4. Put the skillet on the stove at medium high for about 3 minutes before adding the chicken. Once the skillet is nice and hot, put in your drumsticks. Try to keep those suckers from touching each other in the skillet. 

5. Let them fry until they get a nice little sear on them (about 4 minutes) then flip those seared suckers over and do the other side for another 2 minutes. We are looking for seared, not burnt!

6. Once both sides are seared take the skillet off of the stove and put in the oven to bake at 325° for 30 minutes.

7. Turn drumsticks over and add more garlic powder, pepper, and salt (same as before).

8. Bake another half an hour (or until cooked to 160°).

9. Place on a plate with a paper towel and let sit for a full 10 minutes. (As Tom Petty said, "the waiting is the hardest part.")

The fat creates a rich flavor that doesn't overpower the natural chicken taste. Enjoy some seriously delicious chicken legs.

 

LAMB TALLOW BEEF TAQUITOS

 

Ingredients:

½ large white or sweet onion, chopped

½ pound ground beef

1 teaspoon garlic salt

½ teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon black pepper

1 4-ounce can diced green chilis

4 ounces organic shredded cheese of choice

2 8 ounce jars Fatworks Lamb Tallow

8 medium tortillas

Directions:

1. Add 1-2 tablespoons of the Fatworks Lamb Tallow to a hot, medium-sized skillet over medium-high heat. Add the chopped onion and saute until translucent, about 3 minutes. Add the ground beef and cook until the ground beef is browned, about 8-10 minutes. Add the garlic salt, smoked paprika, cumin, black pepper, and green chilis. Cook until well-combined.  Pour out into a dish and set aside.

2. Wipe down the pan and add the remaining Lamb Tallow to the pan. Set over medium heat to warm the fat. You know it’s ready to fry when the surface shimmers.

3. Assemble the taquitos by laying out a tortilla on a clean surface. Place a small amount of the ground beef mix in a line toward one end of the tortilla (slightly offset from the middle). Lay a small row of cheese alongside the meat. From the edge closest to the filling, tuck the tortilla over the beef and cheese and roll until sealed. Use a toothpick, or two, to hold it all together. If some of the filling falls out of the sides, use slightly less in the next taquito.

4. To fry, place the rolled taquito seam-side down into the hot oil, careful to watch for splatters. Cook until golden on all sides, about 4 minutes in total. Do not move from the first seam-side until a golden color is visible on the bottom; this ensures the taquitos will remain closed and not fall apart.

5. Remove to a cooling rack set over paper towels to catch excess grease. Sprinkle lightly with sea salt and black pepper. Repeat with remaining taquitos, careful not to crowd the pan at any point. Enjoy immediately, but can be reheated as leftovers in a warm oven.

 

BEEF TALLOW CHICKEN FRIED STEAK

 

Ingredients:

1 pound thinly sliced beef bottom round or cube steaks*

1 large egg

3 tablespoons coconut milk

½ cup tapioca or arrowroot starch

2 tablespoons coconut flour

1 teaspoon baking powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon sea salt

1 teaspoon black pepper

14 ounces Fatworks Beef Tallow

*Note: ask your butcher to run the meat through the tenderizer 1-2 times.

Directions:

1. Whisk together the egg and coconut milk in a wide, shallow bowl. In a separate wide, shallow bowl, whisk together the tapioca starch, coconut flour, baking powder, onion powder, paprika, sea salt, and black pepper.

2. Add the Beef Tallow to a wide, heavy-bottomed skillet (10-12” width pan is ideal for a 1-2” depth of oil) and place the pan over medium heat. When the surface of the oil begins to shimmer, the oil should be hot enough to fry.

3. Place one steak in the dry mixture and lightly dust both sides. Shake off the excess and dip the steak into the wet egg mixture. Allow excess to drip off and dip the steak again in the dry mix. Pat the dry mixture onto the steak until all sides are coated well. Set the coated steak on a plate to rest for 5 minutes before frying. Repeat with the remaining steaks.

4. Once the steaks have rested and the oil is hot enough, fry them in batches, careful not to crowd the pan. They are ready when they are dark-golden on both sides. Move the cooked steaks to a cooling rack set over paper towels to catch the grease. Sprinkle lightly with sea salt and allow them to rest for 5-10 minutes before serving.

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GOOSE FAT CHICKEN SAUSAGE CASSOULET

 

Ingredients:

For the chicken:

2 8-ounce jars Fatworks Goose Fat

1 pound bone-in chicken thighs or legs

10 juniper berries

10 allspice berries

2 bay leaves

2 garlic cloves

 

For the cassoulet:

2 large pre-cooked sausages

2 strips bacon, sliced

½ large white or sweet onion, chopped

3 garlic cloves, minced

1 packed teaspoon saffron threads

¼ cup dry white wine (or sub broth)

15 ounces canned organic tomatoes

15 ounces canned low-sodium white beans, drained & rinsed

1 teaspoon dried thyme

½ teaspoon sea salt

¼ teaspoon black pepper

Directions:

1. Preheat the oven to 200F. Season the chicken on both sides with sea salt and black pepper. Add 1-2 tablespoons of Fatworks Goose Fat to a medium, oven-safe skillet. Place over medium-high heat and brown the chicken on both sides, about 10 minutes total. Remove from the heat and add the remaining Goose Fat from both jars. Add the juniper berries, allspice berries, bay leaves, and garlic cloves into the fat amongst the chicken.  

2. Cover and bake for 2 hours, or until the chicken is tender and beginning to fall off the bone. Remove the chicken from the fat and set aside. Strain the Goose Fat and discard the spices and garlic.

(Note: the steps up to this point can be done the day before if desired. This is also a delicious way to batch cook chicken to have on hand and get the added benefit of flavoring your Goose Fat for later uses!)

3. Place the same pan over medium-high heat and add a bit of the strained Goose Fat to the pan. Slice the sausages down the middle and place them face down in the hot pan. Cook until lightly browned, about 3 minutes. Remove the sausage and add them to the same spot as the chicken. Add the chopped bacon to the pan and cook until softened, about 3 minutes. Add the chopped onion and continue to cook until the bacon is browned and the onion is translucent. Add the garlic, saffron, and white wine. Cook until the wine has reduced, about 3 minutes.

4. Add the canned tomatoes, drained beans, dried thyme, and 2 more tablespoons of the strained Goose Fat. Bring to a simmer and turn the heat to medium-low. Simmer for 10 minutes to let the flavors meld and some of the sauce from the tomatoes evaporate.

5. Add the chicken and sausage back to the pan to warm through. Serve with a drizzle of the strained Goose Fat.

 

PALEO SHAKSHUKA

 

Ingredients:

1 teaspoon Fatworks Ghee or Lard

1 yellow onion, diced

1 red bell pepper, sliced

2 garlic cloves, minced

Dash salt and pepper

1 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 15-ounce can of tomatoes, crushed

1 cup cherry tomatoes, sliced in halves or quarters

4 eggs

Parsley to garnish

Directions:

1. Preheat oven to 375° F.

2. Over medium heat in a large cast iron skillet, heat cooking fat. Add yellow onion, red bell pepper, garlic, salt, pepper, paprika, chili powder, and cumin.

3. Stirring occasionally, allow to cook until yellow onion and bell pepper are slightly softened, 8-10 minutes.

4. Lower heat to medium-low and pour in the can of tomatoes and sliced cherry tomatoes. Stirring occasionally, allow to cook for 10-12 minutes, until cherry tomatoes are softened a bit.

5. Make 4 small pockets for each egg to sit. Crack an egg into each pocket.

6. Place skillet in the oven and cook for 10-12 minutes, or until egg whites set.

7. Remove from oven, garnish with parsley and serve!

 

FIESTA BREAKFAST BOWL

 

Ingredients:

For the cilantro lime rice:

3 tablespoons Fatworks Pure Lard

1 cup jasmine rice

1 ½ cup filtered water

1 lime

¼ cup chopped cilantro

½ teaspoon sea salt

¼ teaspoon black pepper

For the bowl:

1 tablespoon Fatworks Pure Lard

2 bell peppers, cored & sliced thin

1 large onion, sliced thin

4 fried eggs

Fresh pico de gallo

1 ripe avocado, sliced

Optional for topping:

Limes for squeezing

Chopped cilantro

Directions:

1. To prepare the rice: add the 3 tablespoons of Pure Lard or other fat to a medium stockpot along with the jasmine rice. Place over medium heat and cook until the rice starts to pop and turn slightly golden, stirring occasionally. Add the filtered water. Cut the lime in half and squeeze the juice into the pot. Add the lime skins to the pot, as well. 

2. Bring the water to a simmer, cover with a lid, and turn the heat down to medium-low. Cook for 15 minutes covered. Remove the pot from the heat and leave the pot covered for 10 minutes.  Remove the lid, fluff the rice with a fork, and remove the lime skins. Add the cilantro, sea salt, and black pepper and stir well. Cover to keep warm until serving.

3. To prepare the bowls: add the 1 tablespoon Pure Lard to a wide sauté pan. Place the pan over medium-high heat. Add the sliced pepper and onion and sauté until softened and slightly charred, about 7-10 minutes. Remove the peppers and onions to fry the eggs to your desired doneness, adding more Pure Lard if the pan seems dry.

4. To assemble the bowls: fill with a portion of cilantro lime rice, top with sautéed peppers and onions, pico de gallo, sliced avocado, and a fried egg. Garnish with more lime juice and chopped cilantro, as desired.

 

DUCK FAT CARAMELS

 

Ingredients:

14 ounces canned full-fat coconut milk

½ cup honey

¾ cup coconut palm sugar

¼ cup Fatworks Duck Fat

½ teaspoon sea salt

2 teaspoon vanilla extract

Optional for finishing: coarse flake salt

Directions:

1. Add the coconut milk, honey, coconut palm sugar, Duck Fat, and ½ teaspoon sea salt to a medium saucepan (a 6-8” pan is recommended for more accurate temperature readings).

2. Place over medium heat and stir occasionally until the coconut palm sugar has dissolved. Turn the heat to medium-low, insert a candy thermometer, and cook undisturbed until it reaches 280F.  The mixture will bubble and spit a bit. If the volume begins to bubble toward the top rim of the saucepan, turn the heat down slightly. Remove the caramel from the heat and carefully whisk in the vanilla extract until smooth.

3. Pour the caramel out into a greased bread loaf pan (or other of similar size/shape). Place in the refrigerator until fully cooled. 

4. Remove from the fridge and invert the pan to remove the sheet of caramel. Sprinkle with coarse flake salt, as desired. Use a knife dipped into warm water to quickly cut into shapes. Wrap in wax paper or parchment and store in the refrigerator for up to a month.

 

DUCK FAT CHOCOLATE CHUNK WALNUT COOKIES

 

Ingredients:

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup packed light brown sugar

1/2 cup granulated sugar

1 stick plus 6 tablespoons soft butter 

2 tablespoons Fatworks Duck Fat cold 

2 large eggs

1 teaspoon vanilla

1 cup chocolate chips

1 cup chocolate chunks

1/2 cup chopped walnuts

Directions:

1. Preheat oven to 350 degrees.

2. Mix the flour, salt, and baking soda in a bowl and set aside. 

3. With an electric mixer cream the sugar, fat, and butter on medium-low for 1-2 minutes. 

4. Scrape bowl and add eggs one at a time. 

5. Add the vanilla and scrape bowl one more time. 

6. Add the flour and mix in slowly. Just before it's all mixed in add the chocolates and nuts. Mix until incorporated. 

7. Scoop your preferred size cookie onto parchment lined sheet trays and bake for 10 - 15 minutes. Cookies will be golden brown when done.

 

FUDGY COCONUT FAT BLOCKS

 

Ingredients:

½ cup warmed coconut butter

½ cup melted coconut oil

½ cup sunflower butter or other nut/seed butter of choice

¼ cup Fatworks or Mt Capra Ghee

6 tablespoons cacao powder

2 tablespoons maple syrup (optional)

1 teaspoon vanilla extract

1 teaspoon instant espresso powder

1 teaspoon sea salt

Optional for topping:

Hemp seeds

Sunflower seeds

Cacao nibs

Shredded coconut

Flake salt

Directions:

1. Line an 8x8” dish with parchment paper so that the paper hangs over the edges (useful for easier removal later).

2. Add all the ingredients, aside from the toppings, to a large food processor. Process until very smooth. Pour out into the lined dish. 

3. Refrigerate for 30-60 minutes, or until it is partially set up. Remove from the fridge to add toppings, as desired. Press the toppings in gently to help them adhere well.

4. Place back in the refrigerator for 1-2 hours or until fully solid. Slice into squares and store extras in the fridge.

 

BERRY LEMON TARTLETS

 

Ingredients:

For the Lemon Custard:

1 ½ cups light coconut milk

¼ cup fresh lemon juice

1 tablespoon lemon zest

2 eggs

3 tablespoons tapioca starch

¼ cup honey

½ teaspoon sea salt

2 tablespoons ghee or coconut oil

1 teaspoon vanilla extract

For the tart crust:

3 tablespoons + 3 teaspoons filtered water

1 tablespoon coconut palm sugar

1 tablespoon unflavored gelatin

2 cups blanched almond flour

½ cup tapioca starch

¼ teaspoon sea salt

¼ cup Fatworks Leaf Lard

To assemble:

8 ounces mixed fresh berries

Directions:

1. Line an 8x8” dish with parchment paper so that the paper hangs over the edges (useful for easier removal later).

2. Add all the ingredients, aside from the toppings, to a large food processor. Process until very smooth. Pour out into the lined dish. 

3. Refrigerate for 30-60 minutes, or until it is partially set up. Remove from the fridge to add toppings, as desired. Press the toppings in gently to help them adhere well.

4. Place back in the refrigerator for 1-2 hours or until fully solid. Slice into squares and store extras in the fridge.

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