Bacon-Wrapped Tenderloin

I hated to torment you guys with this impressive display of yumminess, but the urge to do so overwhelmed any and every moral I may possess. 

Unfortunately, the video I filmed last night came out sideways.  Bummer.  It was good (I’ll update this post if I can figure out how to fix it).  No matter, the process of wrapping some cow with some pig  just ain’t that difficult of a concept to understand. 

First you get yourself a whole tenderloin, trimming it up by removing some of the hard, exterior fat and removing sinews.   This takes practice, but isn’t rocket science.  It’s not unlike whittling a stick really.   

Next, you cut off the thin tail and trim up the bulky ‘head’ so that the whole tenderloin is close to uniform in size.

From there you:

1) Season tenderloin with plenty of salt and pepper, or in my case, paprika, cayenne, sea salt, and garlic powder mixed together in a “blackening spice.”

2) Lay out enough bacon strips to span the length of the tenderloin.

3) Place the tenderloin on top of the bacon strips.

4) Wrap the bacon strips snugly around the beef, not too tight or too loose, and pin each bacon strip with a toothpick or metal pin such as the kind I have in the pics.

5) Throw the whole beast on a barbecue grill, browning all the bacon on the exterior (you could bake this at very high heat if you prefer). 

6) Cook very slowly on a rack above the grill or in the oven until the meat just begins to tighten.

7) Let sit, away from the heat, for 30 minutes (called “resting,” it allows the center of the meat to get nice and warm, cooking it evenly, without the exterior getting overcooked).

8 ) Reheat for 10 minutes in the oven at say, 400 degrees F. 

9) Remove toothpicks.

10) Slice into nice portions and serve. 

Here are the photos of this amazing concoction, served with a Yukon Gold potato and Yam gratin and Caesar salad with homemade croutons and dressing. 

As always, click on the photos to enlarge.

Palmer Popcorn

This one’s dedicated to my new favorite snack – brought up in 180 Kitchen, recipe #83.  This time, Aurora and I have gotten crazy and added a little nutritional yeast to our coconutty favorite.  Aurora, by the way, is the popcorn princess.  She makes it the best.  Her recipe.  Not mine. 

I must say, there is no finer use for coconut oil.  Say what you will about butter on popcorn, but a light, expeller-pressed coconut oil shatters my best friend butter.  It defies reason I know, but try it sometime, especially if you’re seeking out the metabolic advantages of coconut oil but have failed to find a way to consume it that doesn’t make you gag. 

In the following recipe, I:

1) Place a jar of coconut oil into hot water to liquefy it.

2) Cook about a half cup of Steinke’s heirloom popcorn (awesome) in an air popper.

3) Pour lots of coconut oil (5-6 Tablespoons), 2T nutritional yeast (optional), and some sea salt over the popcorn and mix it all up a bit. 

That’s about all there is to it.  Does anyone really not have time to do this at home?  Makes a great post-dinner snack.  Get’s that ol’ tryptophan across the blood-brain barrier where happy serotonin gets made and transformed into melatonin for a long, dreamy night’s rest. 


Click on the pictures below to enlarge. 

Wilted Spinach

I’ve been getting back into having that side vegetable with my meals.  Fiber is no longer a foe of mine now that my digestion is so fluid, and the nourishment of a dark green vegetable is pleasing, especially when it adds so much to the overall meal in terms of flavor and texture. 

Of all the vegetable side dishes, wilted spinach is the quickest, easiest, and perhaps the most delicious.  You don’t have to wash it or cut it up prior to use like you do with other vegetables.  It is profoundly high in micronutrients such as Vitamin K (a valuable and rare substance in the modern diet).  It’s the perfect way to utilize some pan drippings from cooking meat, fish, or in this case – bacon.  If not, cook it up with a nice tablespoon of butter. 

Anyway, here’s me, my first online video, cooking up wilted spinach to accompany my breakfast of brown rice and oxtail stew the other morning.  Hope ya’ll dig it.  For more on wilted spinach, see recipe #69 in 180 Kitchen.

McCarrison-style Chapati

Sir Robert Mack-Daddy McCarrison held the diet of the Hunzas and Sikhs of the Himalayan region as being superb.  Compared to neighboring white rice eaters, near-vegetarians in other impoverished locales, and those on a typical Western diet, the health of the Hunzas and Sikhs was unquestionably superior.  Although they were agriculturalists, they were larger, stronger, and more physically robust.  McCarrison even fed eight different mouse groups eight different diets representative of each Indian region, and the mice met the same physical proportions as the people of each respective region.  The Sikh-diet mice were huge and much more physically robust and healthy.

That’s right Paleo nerds, they were huge, ass-whoopin’ agriculturalists that ate predominantly whole, unfermented wheat in the form of fresh-ground glutinous wheat chapati, and they were amongst the healthiest humans ever documented in modern times – up there with Eskimos, Maori, Masai, and other non-grain mostly animal eaters.  Their diet was well-rounded with full-fat goat milk, cheese, and ghee and apricots, vegetables, and apricot seed oil (which is, are you getting this Ray Peat, 26% omega 6 polyunsaturated fat).

That’s right.  The Sikhs and Hunzas were touted as being cancer free, heart disease free, tooth decay free, having perfect digestion, being muscular and lean, and having the greatest longevity on earth…

… On a high-carb diet (did you hear that Eades, Washington, Lutz, Taubes, Moore, and Naughton?) revolving primarily around glutinous wheat (are you getting this Sally Fallon, unfermented and cooked for only 60 seconds), “killer” omega 6 with very little omega 3 (get that Sears and Mercola?), full-fat dairy products (paying attention Fuhrman, Barnard, Graham, Robbins, and McDougal?), and fibrous fruits and vegetables (hello Monastyrsky).

The diet was; however, profoundly nutritious and devoid of refined starch and/or sugar, additives, solvent-extracted oils, trans fats and even protein powder.  The conclusion, by McCarrison, who was notably more intelligent and whose scientific methods had far more integrity than any of the above-listed names, was that a diet rich in the full spectrum of micro and macro nutrients, devoid of refined foodstuffs, and fresh and minimally processed was the ultimate diet.  He was even able to feed this to monkeys, pigeons, and rodents with perfect health (Is this where D’Adamo tells us that each of these species has the same blood type?).

To make fresh-ground, highly-nutritious, and cheap enough to be called “cheapatis,” follow these simple directions.  It takes no more than 8 minutes to make from start to finish with practice (+1 minute for each additional chappati), is made from nonperishable whole grain, and costs about 20 cents.

1)      Fill a Braun “grain” grinder (beta endorphin slaves call it a “coffee grinder”) with whole wheat berries.  (click on photos to enlarge)

2)      Grind for 45 seconds into a nice flour.

3)      Pour into a steel, glass, or ceramic bowl.

4)      Add a pinch of salt and enough water to make a soft dough.

5)      Knead for 5 minutes while a large frying pan heats up on the stovetop to high.

6)      Roll into a ball, press, and then roll out with a rolling pin to tortilla thickness.  If your dough is too dry, it will get crumbly.  If it is too wet, it will stick, but you can prevent that by sprinkling a little white flour (gasp!) on your rolling surface.

7)      Cook, ungreased, for 30 seconds on each side – 60 seconds or longer for a more cracker-like consistency.

Smear with some soft butter while they’re still hot and serve with some other tasty vittles.  You could use these for a million different things though.  Dip ‘em in hummus, melt cheese over them, use them like tortillas for quesadillas or something, or smear with a little honey and cinnamon for a dessert-like concoction.

Here’s a highly-skilled chapati-maker making some white-flour based chapati, but the idea is the same.  Puff it up at the end too if you’re up for it.  Don’t know if it’ll work that well with coarse whole wheat flour though.

180DegreeHealth Kitchen Action

Oh it’s on!

The calorie slayer is live on wordpress, ready to throw down all things edible.

For starters, I’ll be posting tidbits here and there about my own personal diet.  From time to time we’ll get into some recipes and techniques, complete with instructional photos.  I’ll give you some choice links to some of my favorite things at what is hands down the best cooking website on earth at the moment – www.  By 2010, I’m going to do some filming as well, getting into some excellent and 100% free cooking instruction to help you spank food’s ass like a pro. 

Welcome to the 180 Kitchen!  Get ready to splatter some grease! 

For a primer to the site, please read my February, 2009 eBook release: 180 Kitchen: 180 Tips, Recipes, and More.  Available HERE

For more on 180DegreeHealth, visit:

Beef and Bleu

Bacon-wrapped ribeye with "melted" shallots, grilled asparagus, and Maytag bleu cheese