December 2010

141 posts

Pork and Spinach Stuffed Kabocha Squash

I was inspired to come up with this recipe after reading Dorie Greenspan’s recipe for Pumpkin Stuffed WIth Everything Good. It’s actually stuffed with lots of non-Paleo badness (but it sure sounds tasty). I decided to stuff a Kabocha squash taking up real estate on my counter with more Paleo-friendly ingredients. Dorie’s recipe takes ~2 hours to cook which is totally unacceptable to me so I nuked my squash to halve the cooking time. Kabocha is a starchier and drier squash, so definitely add chicken broth to the stuffing before baking it.

What to assemble:

  • one 2-pound Kabocha squash
  • 1 pound ground pork
  • 2 cups of frozen spinach
  • 2 large shallots, minced
  • 3 garlic cloves, minced
  • 1 tablespoon Tabil seasoning
  • ¼ cup chicken broth
  • 1 tablespoon coconut oil
  • Kosher salt
  • Freshly ground black pepper

Here’s what you do:

Take the top off the squash and scoop out the seeds.

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Season the inside of the squash with salt and pepper. Put the squash upside down in a microwaveable container, add a splash of water, cover with a lid, and nuke for 8-10 minutes to soften.

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In the meantime, prepare the filling. Heat 1 tablespoon of coconut oil in a cast-iron skillet over medium heat.  Add the minced shallots and sauté until they are translucent. Throw in the minced garlic and stir it around until it is fragrant (~30 seconds). Add the ground pork and cook until it’s no longer pink.

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Season the pork to taste with salt and pepper and stir in 1 tablespoon of Tabil.

Add 2 cups of frozen spinach straight from the freezer (buy the bagged stuff, not the frozen block) and stir everything until the spinach defrosts.

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Remove the squash out of the microwave and place it on a foil lined baking tray. Fill the squash up to the top (I had about 1/3 of the filling left over that I will chow on later this week).

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Add the chicken broth to the filling and cover with the top of the squash. Place the stuffed squash in the oven for 45 minutes to 1 hour or until the flesh is easily pierced with a knife.

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Fitbomb and I split it in half…

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…and ate it with some sliced tomatoes and nuked green beans flavored with butter, salt, and pepper.

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Tasty and quick. If you haven’t noticed, those are my two favorite adjectives for a dish.

#Kabocha squash #Tabil #frozen spinach #ground pork #recipes #stuffed winter squash #green beans
Sous Vide Tabil-Seasoned Chicken Breasts and Salad for Lunch

My cousin and her husband came over for lunch and I was able to serve them a tasty, fancy-looking meal all thanks to my SousVide Supreme. Did I mention that I was out all morning running errands with the kids? I love my SousVide Supreme.

I prepped the chicken breasts by seasoning them with salt and pepper, vacuum sealing them, and plunking them in my SousVide Supreme (140 F) before we left the house at 9:00 a.m. When I returned at 11:30 a.m., I took the breasts out, dried them with paper towels, and sprinkled on some Tabil.

I prepared a simple salad with organic greens, sliced carrots, diced avocados, bacon (nuked in the microwave), and sliced apples. I seasoned it with salt and pepper and drizzled on some extra virgin olive oil with truffles and Banyuls wine vinegar. When I was done throwing together my salad, I heated up some ghee in my cast iron skillet on medium-high and browned my chicken (2 minutes on the skin side and an additional minute on the bone side).

Here’s my lunch plate:

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Total hands-on time: 20 minutes tops. Quick and yummy.

2 notes
#SousVide Supreme #chicken breast #lunch #salad #sous vide #recipes
Eggs & Veggies for Breakfast

I’m so glad I started eating breakfast again. I’m much happier, calmer, and patient in the mornings now. Intermittent fasting be damned.

This morning I scrambled up three eggs in pork grease and topped them with Primavera salsa and sliced avocado. I also nuked some frozen broccoli to eat with it.

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At around 10:00 a.m., my stomach started rumbling so I snacked on Fitbomb’s fabulous homemade jerky. It may be a while before I attempt intermittent fasting again.

1 note
#Primavera salsa #avocado #beef jerky #breakfast #broccoli #eggs
Sous Vide Tabil Seasoned Chicken Breasts and Salad for Lunch

My cousin and her husband came over for lunch and I was able to serve them a tasty, fancy-looking meal all thanks to my SousVide Supreme. Did I mention that I was out all morning running errands with the kids? I love my SousVide Supreme.

I prepped the chicken breasts by seasoning them with salt and pepper, vacuum sealing them, and plunking them in my SousVide Supreme (140 F) before we left the house at 9:00 a.m. When I returned at 11:30 a.m., I took the breasts out, dried them with paper towels, and sprinkled on some Tabil.

I prepared a simple salad with organic greens, sliced carrots, diced avocados, bacon (nuked in the microwave), and sliced apples. I seasoned it with salt and pepper and drizzled on some extra virgin olive oil with truffles and Banyuls wine vinegar. When I was done throwing together my salad, I heated up some ghee in my cast iron skillet on medium-high and browned my chicken (2 minutes on the skin side and an additional minute on the bone side).

Here’s my lunch plate:

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Total hands-on time: 20 minutes tops. Quick and yummy.

#SousVide Supreme #chicken breast #lunch #salad #sous vide #recipes
Eggs & Veggies for Breakfast

I’m so glad I started eating breakfast again. I’m much happier, calmer, and patient in the mornings now. Intermittent fasting be damned.

This morning I scrambled up three eggs in pork grease and topped them with Primavera salsa and sliced avocado. I also nuked some frozen broccoli to eat with it.

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At around 10:00 a.m., my stomach started rumbling so I snacked on Fitbomb’s fabulous homemade jerky. It may be a while before I attempt intermittent fasting again.

#Primavera salsa #avocado #beef jerky #breakfast #broccoli #eggs
Dinner Back at Home: Smoked Pork Chop, Green Beans, and Braised Cabbage

For my first meal back home, I heated up a frozen Fatted Calf smoked pork chop in my SousVide Supreme (set at 130 F) for 30 minutes. While the chop heated in the bath, I nuked some leftover braised cabbage and some frozen green beans and butter which I later seasoned with salt and Dukka.

I took the chop out of the vacuum pack, dried it off, and seared it in my cast iron skillet in some melted lard.

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Here’s my final plate (Fitbomb and I split the chop):

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Maybe I’m nuts, but I thought smoked pork chops were already cooked. That’s why I only set my SousVide Supreme to 130 F. Our chop, post-searing, was really rare, especially right near the bone. When I heat up our last chop in the freezer, I’m gonna set the water bath to 140  F before I sear it.

How’d it taste? Nice and smoky with hints of hard cider.

#Fatted Calf #smoked pork chop #sous vide #dinner #quick #green beans #braised cabbage
Dinner Back at Home: Smoked Pork Chop, Green Beans, and Braised Cabbage

For my first meal back home, I heated up a frozen Fatted Calf smoked pork chop in my SousVide Supreme (set at 130 F) for 30 minutes. While the chop heated in the bath, I nuked some leftover braised cabbage and some frozen green beans and butter which I later seasoned with salt and Dukka.

I took the chop out of the vacuum pack, dried it off, and seared it in my cast iron skillet in some melted lard.

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Here’s my final plate (Fitbomb and I split the chop):

image

Maybe I’m retarded but I thought smoked pork chops were already cooked. That’s why I only set my SousVide Supreme to 130 F. Our chop, post-searing, was really rare, especially right near the bone. When I heat up our last chop in the freezer, I’m gonna set the water bath to 140  F before I sear it.

How’d it taste? Nice and smoky with hints of hard cider.

#Fatted Calf #smoked pork chop #sous vide #dinner #quick #green beans #braised cabbage
Dining Out (Kinda) Paleo: Vung Tau (San Jose, CA)

After getting picked up at the San Jose airport this afternoon, we stopped by my favorite Vietnamese restaurant, Vung Tau.

It’s damn hard eating here now that I’ve gone Paleo because there’s sugar in almost everything. Big sigh.

I ordered a rice plate with grilled pork and grilled shrimp. I asked for vegetables instead of rice and they complied with a nice pile of lettuce and cucumbers and pickled carrots and daikon. 

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I made a bunch of mini lettuce wraps and didn’t add extra nuoc cham since the meat was already flavorful enough. This place serves yummy and authentic Vietnamese food — I just can’t come here as much as I used to.

#SF Bay Area #Eating out #Dining out #Vietnamese
Dining Out (Kinda) Paleo: Vung Tau (San Jose, CA)

After getting picked up at the San Jose airport this afternoon, we stopped by my favorite Vietnamese restaurant, Vung Tau.

It’s damn hard to eat here now that I’ve gone Paleo because there’s sugar in almost everything. Big sigh.

I ordered a rice plate with grilled pork and grilled shrimp. I asked for vegetables instead of rice and they complied with a nice pile of lettuce and cucumbers and pickled carrots and daikon. 

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I made a bunch of mini lettuce wraps and didn’t add extra nuoc cham since the meat was already flavorful enough. This place serves yummy and authentic Vietnamese food — I just can’t come here as much as I used to.

#SF Bay Area #Eating out #Dining out #Vietnamese
True Confessions And The Return of Breakfast

This week will mark the 6 month anniversary of when I starting eating Paleo/Primal. I have more energy, increased strength, and have dropped from a size 4 to a size 0 (per Gap’s vanity sizing).  However, I’ve been letting myself slip the past few weeks, especially since I’ve been home on vacation. 

I’ve been experimenting with intermittent fasting by skipping breakfast for the past couple weeks and I’ve absolutely hated it. I’m literally counting down the minutes until it strikes noon so I can break my fast and then I eat like a mad woman until 7:00 p.m. I’ve been super miserable all morning and I overeat for the next 7 hours.

After discussing my form of IF with Fitbomb, we both determined that I was just starving myself and then allowing myself to binge on healthy foods (e.g. macadamia nuts, coconut butter, coconut flakes, and dark chocolate) during my feeding time. Plus, I can’t blame IF for all my problems because, honestly, I’ve been lax on my exercise routine and allowed cheats to slip in my diet on a regular basis. Per Mat Lalonde, I shouldn’t even be messing with IF since I don’t have my diet, exercise, and sleep under control yet.

From here on out, I’m gonna institute some changes.

First, I’m eating breakfast again. Here’s what I made myself for breakfast at my sister’s place this morning: a baby arugula salad with snap peas, avocados, balsamic vinegar, and olive oil…

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… and some leftover braised short ribs.

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I was a much happier person and a nicer mommy in the morning.

I’m keeping a 12-hour fast on most days and during my feeding time, I’m sticking with three square meals a day with the occasional small snack if I’m really hungry. I won’t snack just because I can.  Exercise will be a priority again and I’m going to make sure it’s truly intense if I keep it short.

I’m starting  The Whole30 program on December 29th to kick my ass back into gear. I know there will be a few cheats over X-mas and my younger son’s birthday so I’m starting the day I return to work. Who’s with me?

#breakfast #Whole30 #intermittent fasting
True Confessions And The Return of Breakfast

This week will mark the 6 month anniversary of when I starting eating Paleo/Primal. I have more energy, increased strength, and have dropped from a size 4 to a size 0 (per Gap’s vanity sizing).  However, I’ve been letting myself slip the past few weeks, especially since I’ve been home on vacation. 

I’ve been experimenting with intermittent fasting by skipping breakfast for the past couple weeks and I’ve absolutely hated it. I’m literally counting down the minutes until it strikes noon so I can break my fast and then I eat like a mad woman until 7:00 p.m. I’ve been super miserable all morning and I overeat for the next 7 hours.

After discussing my form of IF with Fitbomb, we both determined that I was just starving myself and then allowing myself to binge on healthy foods (e.g. macadamia nuts, coconut butter, coconut flakes, and dark chocolate) during my feeding time. Plus, I can’t blame IF for all my problems because, honestly, I’ve been lax on my exercise routine and allowed cheats to slip in my diet on a regular basis.

From here on out, I’m gonna institute some changes.

First, I’m eating breakfast again. Here’s what I made myself for breakfast at my sister’s place this morning: a baby arugula salad with snap peas, avocados, balsamic vinegar, and olive oil…

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… and some leftover braised short ribs.

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I was a much happier person and a nicer mommy in the morning.

I’m keeping a 14-hour fast (7:00p.m. to 9:00 a.m.) on the days when I’m not working graveyard shift and a 12-hour fast during my workweek (6:00 a.m. to 6:00 p.m.). During my feeding time, I’m sticking with three square meals a day and I won’t snack just to eat. Exercise will be a priority again and I’m going to make sure it’s truly intense if I keep it short.

I’m starting  The Whole30 program on December 29th to kick my ass back into gear. Who’s with me?

#breakfast #Whole30 #intermittent fasting
Dining Out Paleo: El Buen Gusto (Los Angeles, CA)

For our last dinner in Los Angeles, we hit up El Buen Gusto, which is just a stone’s throw from my sister’s place. It’s a simple, no frills family-friendly restaurant that serves up Salvadoran and Mexican dishes.

I ordered the carne asada with onions and two eggs over medium.

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I asked the waiter to hold my beans and rice and I ordered an extra side of guacamole.

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The guac was thinner and more watery than I like. My meal was rib sticking but I’ve definitely had better.

1 note
#eating out #dining out #Los Angeles #steak and eggs #Mexican
Dining Out (Kinda) Paleo: Jitlada (Los Angeles, CA)

I know that Robb Wolf and Sarah Fragoso dine out Paleo-style at Thai places all the time but when we went to lunch at Jitlada today, I wasn’t super strict about ordering Paleo. Why? Well, I’m definitely more fanatical about eating good food than eating Paleo (if that’s possible) so when I go to a highly regarded restaurant, I’ll order the items they’re famous for rather than picking something that is Paleo-friendly but tastes bland. Obviously, I’m not going to pick super carb-y items but I’m not going to worry about the amount of sugar in savory items or what kind of oil they cook the food in. Since I cook most of my meals nowadays, I don’t stress out if I’m not eating 100% Paleo when eating out.

Here’s what we ordered: Crispy Morning Glory Salad: deep-fried watercress, poached shrimp, red cabbage, red onions, and a sweet, sour, and spicy dressing.

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Definitely contained flour in the batter and sugar in the vinaigrette but it was oh-so-effing good.

Crying Tiger Pork:

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This dish was featured on the Food Network’s The Best Thing I Ever Ate: Hot & Spicy. It was pretty tasty, too.

Crab Omelet:

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Kinda greasy but oh so tasty.

I’m currently reading Timothy Ferriss’ The 4-Hour Body and he promotes eating a mostly Paleo diet for 6 days a week and indulging in a cheat day on the 7th. I’m seriously considering taking a cheat day…

2 notes
#eating out #dining out #Jitlada #Thai food
Dining Out (Kinda) Paleo: Jitlada (Los Angeles, CA)

I know that Robb Wolf and Sarah Fragoso dine out Paleo-style at Thai places all the time but when we went to lunch at Jitlada today, I wasn’t super strict about ordering Paleo. Why? Well, I’m definitely more fanatical about eating good food than eating Paleo (if that’s possible) so when I go to a highly regarded restaurant, I’ll order the items they’re famous for rather than picking something that is Paleo-friendly but tastes bland. Obviously, I’m not going to pick super carb-y items but I’m not going to worry about the amount of sugar in savory items or what kind of oil they cook the food in. Since I cook most of my meals nowadays, I don’t stress out if I’m not eating 100% Paleo when eating out.

Here’s what we ordered: Crispy Morning Glory Salad: deep-fried watercress, poached shrimp, red cabbage, red onions, and a sweet, sour, and spicy dressing.

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Definitely contained flour in the batter and sugar in the vinaigrette but it was oh-so-effing good.

Crying Tiger Pork:

image

This dish was featured on the Food Network’s The Best Thing I Ever Ate: Hot & Spicy. It was pretty tasty, too.

Crab Omelet:

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Kinda greasy but oh so tasty.

I’m currently reading Timothy Ferriss’ The 4-Hour Body and he promotes eating a mostly Paleo diet for 6 days a week and indulging in a cheat day on the 7th. I’m seriously considering taking a cheat day…

#eating out #dining out #Jitlada #Thai food
Day Two of Good Eats At My Sister's Place

It’s so nice visiting my sister. I know I’m sounding like a broken record but I feel so damned spoiled here. I just sit on my ass while my brother-in-law entertains my restless kids and my sister cooks me fabulous food.

For lunch, I chose to eat another helping of meatballs and slow-cooked broccoli.

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I know this is the third time I’ve eaten them in 24 hours but they’re damn good.

Shortly after lunch, my sister hosted a small get-together at her home and she made a plethora of carb-y goodness (e.g. homemade char siu baos, sausage rolls, and cinnamon rolls). She also made sure to make a Paleo-friendly slow-cooked broccoli, ham, and cheddar frittata and a beautiful salad. Guess what I had two helpings of?

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Dinner was something my sister happened to have ready in her freezer: braised short ribs with cavolo nero and carrots. She served it with roasted kabocha squash (my favorite winter squash in the whole wide world) and more yummy salad.

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Life is good.

#lunch #dinner #snack #meatballs #broccoli #frittata #salad #short ribs #kabocha squash
Day Two of Good Eats At My Sister's Place

It’s so nice visiting my sister. I know I’m sounding like a broken record but I feel so damned spoiled here. I just sit on my ass while my brother-in-law entertains my restless kids and my sister cooks me fabulous food.

For lunch, I chose to eat another helping of meatballs and slow-cooked broccoli.

image

I know this is the third time I’ve eaten them in 24 hours but they’re damn good.

Shortly after lunch, my sister hosted a small get-together at her home and she made a plethora of carb-y goodness (e.g. homemade char siu baos, sausage rolls, and cinnamon rolls). She also made sure to make a Paleo-friendly slow-cooked broccoli, ham, and cheddar frittata and a beautiful salad. Guess what I two helpings of?

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Dinner was something my sister happened to have ready in her freezer: braised short ribs with cavolo nero and carrots. She served it with roasted kabocha squash (my favorite winter squash in the whole wide world) and more yummy salad.

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Life is good.

#lunch #dinner #snack #meatballs #broccoli #frittata #salad #short ribs #kabocha squash
Hi M - Love the blog, especially your recipes. I was wondering if you've experimented with cooking offal at home yet. If so, care to share some recipes?! I just cooked chicken liver for the first time tonight and was pleasantly surprised to like it. I followed this recipe from Epicurious, subbing a bosc pear for the grapes since I didn't have any. I'd recommend it! http://www.epicurious.com/recipes/food/views/Chicken-Livers-with-Grapes-and-Caramelized-Onions-235725 -Meghan

I’m really a wuss in the kitchen so I haven’t attempted to make offal myself. When someone else makes it, I’m more that happy to eat it because I’m an adventurous eater. Maybe one of my resolutions for the new year will be to make more offal…

Paleo Dinner At My Sister’s Place

I’m super lucky that my sister is an awesome chef and she’s willing to make me delicious Paleo-friendly meals even though she isn’t a cave girl herself. Here’s what she made us for dinner tonight:

Baby arugla salad with pink lady apples and balsamic vinaigrette:

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Alice Water’s Long-cooked broccoli:

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Yes, it’s ugly. It’s also tender, flavorful, and delicious.  

A16 pork and ricotta meatballs:

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I sampled these meatballs earlier in the day and I was really excited that we were having them again for dinner. My sis left out the breadcrumbs and they still tasted fantastic.

Here’s my plate:

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Dinner was comforting and satisfying. Perfect.

#long cooked broccoli #A16 meatballs #arugula salad #dinner
Paleo Dinner At My Sister’s Place

I’m super lucky that my sister is an awesome chef and she’s willing to make me delicious Paleo-friendly meals even though she isn’t a cave girl herself. Here’s what she made us for dinner tonight:

Baby arugla salad with pink lady apples and balsamic vinaigrette:

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Alice Water’s Long-cooked broccoli:

image

Yes, it’s ugly. It’s also tender, flavorful, and delicious.  

A16 pork and ricotta meatballs:

image

I sampled these meatballs earlier in the day and I was really excited that we were having them again for dinner. My sis left out the breadcrumbs and they still tasted fantastic.

Here’s my plate:

image

Dinner was comforting and satisfying. Perfect.

#long cooked broccoli #A16 meatballs #arugula salad #dinner
Hi M - Love the blog, especially your recipes. I was wondering if you've experimented with cooking offal at home yet. If so, care to share some recipes?! I just cooked chicken liver for the first time tonight and was pleasantly surprised to like it. I followed this recipe from Epicurious, subbing a bosc pear for the grapes since I didn't have any. I'd recommend it! http://www.epicurious.com/recipes/food/views/Chicken-Livers-with-Grapes-and-Caramelized-Onions-235725 -Meghan

I’m really a wuss in the kitchen so I haven’t attempted to make offal myself. When someone else makes it, I’m more that happy to eat it because I’m an adventurous eater. Maybe one of my resolutions for the new year will be to make more offal…

Eating Paleo On The Plane

As I mentioned in an earlier post, I’m visiting my sister and brother-in-law with my two rugrats. Although the flight down to L.A. is less than one hour, it can be potentially treacherous since I’m alone with two squirmy boys. Thanks to Mr. Jobs, my kids were pretty well behaved and the only minor disaster was a spilled cup of apple juice all over my pants.

Since our flight was at noon, I was going to break my fast while up in the air. I packed myself a can of sardines…

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…a Tanka bar and some of Fitbomb’s Paleo trail mix.

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Not super satisfying but it quieted my complaining stomach. FYI - the TSA guy made me open up my luggage and asked what was in my unlabeled tin. When I told him it was a can of sardines, he winced, and let me pass through.

When we arrived at my sister’s house, I ate a snack of homemade meatballs (grain-free just for me!)…

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…and a delicious salad with super fresh organic greens, toasted almonds, and a balsamic vinaigrette (made with homemade mustard!).

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This is the stuff my sis just has hanging out in her fridge. I wish she lived nearby ‘cause I’d be raiding her ice box all the time.

#eating out #dining out #packed lunch #packed snacks #Tanka bar #sardines #Paleo trail mix #meatballs #salad
Eating Paleo On The Plane

As I mentioned in an earlier post, I’m visiting my sister and brother-in-law with my two rugrats. Although the flight down to L.A. is less than one hour, it can be potentially treacherous since I’m alone with two squirmy boys. Thanks to Mr. Jobs, my kids were pretty well behaved and the only minor disaster was a spilled cup of apple juice all over my pants.

Since our flight was at noon, I was going to break my fast while up in the air. I packed myself a can of sardines…

image

…a Tanka bar and some of Fitbomb’s Paleo trail mix.

image

Not super satisfying but it quieted my complaining stomach. FYI - the TSA guy made me open up my luggage and asked what was in my unlabeled tin. When I told him it was a can of sardines, he winced, and let me pass through.

When we arrived at my sister’s house, I ate a snack of homemade meatballs (grain-free just for me!)…

image

…and a delicious salad with super fresh organic greens, toasted almonds, and a balsamic vinaigrette (made with homemade mustard!).

image

Shit. This is the stuff my sis just has hanging out in her fridge. I wish she lived nearby ‘cause I’d be raiding her ice box all the time.

#eating out #dining out #packed lunch #packed snacks #Tanka bar #sardines #Paleo trail mix #meatballs #salad
#dinner #ground beef #braised cabbage #baked sweet potato
#dinner #ground beef #braised cabbage #baked sweet potato
Dining Out Paleo: The Counter (Palo Alto, CA)

What I like about The Counter burger chain is that you can customize your burger however you want. You don’t get stink eye for ordering your burgers sans buns because one of your options is a burger in a bowl (i.e. burger salad). So that’s what Fitbomb and I always order here.

Here’s my 1/3 pound beef burger topped with melted Tillamook cheddar cheese, sautéed onions and mushrooms, in a bowl of organic mixed greens, roasted red peppers, hard boiled egg, tomatoes, and avocado:

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I ordered it with Tzatziki sauce. Tasty and filling.

1 note
#Dining out #eating out #The Counter #burger #burger salad
Dining Out Paleo: The Counter (Palo Alto, CA)

What I like about The Counter burger chain is that you can customize your burger however you want. You don’t get stink eye for ordering your burgers sans buns because one of your options is a burger in a bowl (i.e. burger salad). So that’s what Fitbomb and I always order here.

Here’s my 1/3 pound beef burger topped with melted Tillamook cheddar cheese, sautéed onions and mushrooms, in a bowl of organic mixed greens, roasted red peppers, hard boiled egg, tomatoes, and avocado:

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I ordered it with Tzatziki sauce. Tasty and filling.

#Dining out #eating out #The Counter #burger #burger salad
Sous Vide Lamb Chops: It's What's For Dinner

I got six beautiful lamb chops gifted to us last night so I sous vided them for dinner tonight.

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Aren’t these pretty?

I seasoned them with some Dukka, salt, and pepper…

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… and then vacuum sealed them.

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At 3:30 p.m., I popped them in my SousVide Supreme (set at 130 F) so they’d be ready to take out in 2 hours.

Here are the chops straight outta the bath.

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Not so pretty but trust me, it gets better.

I heated a couple tablespoons of lard in my cast iron skillet over medium-high heat and I seared them for 1½ minutes on each side..

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…and then I seared the fatty edge for about a minute.

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See? I told you they’d be pretty again — pretty tasty! (Sorry for the lame pun.)

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I served the chops with Tabil seasoned roasted cauliflower in lard. I set the oven to 400 F on convection roast and tossed the florets every 15 minutes until they were nice and toasty on the outside and tender on the inside (~35 minutes total).

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From now on, I’m gonna be roasting my veggies with lard in our oven set on convection roast.

For my second veggie side, I took some frozen haricot verts out of the freezer, threw on 2 pats of butter, and nuked the dish for 3 minutes.

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Then, I seasoned them with salt and pepper.

Here’s my finished plate:

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The chops were yummy. I actually think these lamb lollipops would’ve tasted better if I’d roasted them the  conventional way in the oven (more crispy, rendered fat).  But that would take a skilled chef. Sous vide ensured that I didn’t waste this wonderful meat.

Thanks H & B! You guys are the best!

2 notes
#recipes #sous vide #lamb chops #Fatted Calf #roasted cauliflower #Tabil #green beans
Sous Vide Lamb Chops: It's What's For Dinner

I got six beautiful lamb chops gifted to us last night so I sous vided them for dinner tonight.

image

Aren’t these pretty?

I seasoned them with some Dukka, salt, and pepper…

image

… and then vacuum sealed them.

image

At 3:30 p.m., I popped them in my SousVide Supreme (set at 130 F) so they’d be ready to take out in 2 hours.

Here are the chops straight outta the bath.

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Not so pretty but trust me, it gets better.

I heated a couple tablespoons of lard in my cast iron skillet over medium-high heat and I seared them for 1½ minutes on each side..

image

…and then I seared the fatty edge for about a minute.

image

See? I told you they’d be pretty again — pretty tasty! (Sorry for the lame pun.)

image

I served the chops with Tabil seasoned roasted cauliflower in lard. I set the oven to 400 F on convection roast and tossed them every 15 minutes until they were nice and toasty on the outside and tender on the inside (~35 minutes total).

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From now on, I’m gonna be roasting my veggies with lard and set on convection roast.

For my second veggie side, I took some frozen haricot verts out of the freezer, threw on 2 pats of butter, and nuked the dish for 3 minutes.

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Then, I seasoned them with salt and pepper.

Here’s my finished plate:

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The chops were yummy. I actually think these lamb lollipops would’ve tasted better if I’d roasted them the  conventional way in the oven (more crispy, rendered fat).  But that would take a skilled chef. Sous vide ensured that I didn’t waste this wonderful meat.

Thanks H & B! You guys are the best!

#recipes #sous vide #lamb chops #Fatted Calf #roasted cauliflower #Tabil #green beans
Best X-mas Gift Ever: Meats from Fatted Calf Charcuterie (San Francisco, CA)

Our close friends, H & B, dropped off an early X-mas gift last night – a meat bonanza from Fatted Calf Charcuterie! Our haul included prosciutto, a slab of bacon, lamb chops, chorizo, Pâté Rustique, and smoked pork chops.

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I love Fatted Calf Charcuterie. Here’s what they say you should give Santa in lieu of milk and cookies:

It’s cold outside so help Santa warm his bones with a proper glass of port and a few decadent bites of foie gras terrine. Protein is a necessity for a long night’s work so an assortment of ciccioli, pate rustique and finocchiona would certainly be welcome. From what I’ve heard Santa is a hearty eater so you will want to give him a whole truffled game hen stuffed with black truffle sausage. To be certain you get everything you wanted you could seal the deal with a little truffled crema di lardo. And since Santa is a man on the go I like to throw in a few fegatelli for his journey across the starry sky.

I have some rocking friends.

1 note
#shopping #butchers #charcuterie #Fatted Calf #SF Bay Area #X-mas
Best X-mas Gift Ever: Meats from Fatted Calf Charcuterie (San Francisco, CA)

Our close friends, H & B, dropped off an early X-mas gift last night – a meat bonanza from Fatted Calf Charcuterie! Our haul included prosciutto, a slab of bacon, lamb chops, chorizo, Pâté Rustique, and smoked pork chops.

image


I love Fatted Calf Charcuterie. Here’s what they say you should give Santa in lieu of milk and cookies:

It’s cold outside so help Santa warm his bones with a proper glass of port and a few decadent bites of foie gras terrine. Protein is a necessity for a long night’s work so an assortment of ciccioli, pate rustique and finocchiona would certainly be welcome. From what I’ve heard Santa is a hearty eater so you will want to give him a whole truffled game hen stuffed with black truffle sausage. To be certain you get everything you wanted you could seal the deal with a little truffled crema di lardo. And since Santa is a man on the go I like to throw in a few fegatelli for his journey across the starry sky.

I have some rocking friends.

#shopping #butchers #charcuterie #Fatted Calf #SF Bay Area #X-mas
1 note
#lunch #leftovers #sausage #spinach #butternut squash #sous vide #chicken breast
Sous Vide Pork Belly

Tonight was the first time I ever served pork belly, let alone sous vide pork belly. Thanks to my SousVide Supreme, it wasn’t a disaster and I didn’t have to order takeout as a back up.  In fact, it turned out pretty yummy.

A few nights ago, I brined two ¾-pound bricks of pork belly per the guidelines I found on David Barzelay’s site, Eat Foo

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(Yes, the brine has brown sugar in it.)

The following morning, I removed the bellies out of the brine, dried them, and vacuum sealed them. 

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Then, I dunked them in my SousVide Supreme (set at 160 F) and let them hang for 24 hours.  After a day passed, I put them in an ice bath and then stored them in the fridge until I cooked them off tonight for company.

I wasn’t sure whether or not to reheat the pork bellies in my SousVide Supreme before searing them so I opted to dunk them back in for 30 minutes at 160 F.  It might have been a mistake because when I tried to weigh the pork bellies down to flatten them post bath, the fat layer sheared right off the meat. Oh well. I decided to brown the four pieces separately and reassemble afterwards.

To sear the pork belly, I heated my cast iron skillet to medium high with 1 tablespoon of lard.  Then, I removed the pork bellies from their bags, pat them dry, and scored the fatty side with a sharp knife.

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I browned the fat side for a good 4-5 minutes undisturbed and flipped it over to cook for an additional minute on the other side. 

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The other two pieces were meatier, so I just seared them a minute on each side.

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I plated them and then reassembled them to look like two solid pieces again.

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Since I wasn’t sure we’d have enough meat to eat, I crisped up my last two sous vide chicken thighs straight from the fridge (6 minutes skin side down…

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…then 2 minutes on the meat side).

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Here’s our meat on a chipped serving platter:

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For veggie sides, I served spinach and shallots sautéed in lard…

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roasted butternut squash in lard

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…and curried cream of broccoli soup.

Here’s my dinner plate:

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The pork belly was tasty but the chicken thighs were awesome! I love that I can fry them straight from the fridge!

1 note
#recipes #sous vide #pork belly #easy entertaining #chicken thighs #spinach #lard #butternut squash
Sous Vide Pork Belly

Tonight was the first time I ever served pork belly, let alone sous vide pork belly. Thanks to my SousVide Supreme, it wasn’t a disaster and I didn’t have to order takeout as a back up.  In fact, it turned out pretty yummy.

A few nights ago, I brined two ¾-pound bricks of pork belly per the guidelines I found on David Barzelay’s site, Eat Foo

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(Yes, the brine has brown sugar in it.)

The following morning, I removed the bellies out of the brine, dried them, and vacuum sealed them. 

image

Then, I dunked them in my SousVide Supreme (set at 160 F) and let them hang for 24 hours.  After a day passed, I put them in an ice bath and then stored them in the fridge until I cooked them off tonight for company.

I wasn’t sure whether or not to reheat the pork bellies in my SousVide Supreme before searing them so I opted to dunk them back in for 30 minutes at 160 F.  It might have been a mistake because when I tried to weigh the pork bellies down to flatten them post bath, the fat layer sheared right off the meat. Oh well. I decided to brown the four pieces separately and reassemble afterwards.

To sear the pork belly, I heated my cast iron skillet to medium high with 1 tablespoon of lard.  Then, I removed the pork bellies from their bags, pat them dry, and scored the fatty side with a sharp knife.

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I browned the fat side for a good 4-5 minutes undisturbed and flipped it over to cook for an additional minute on the other side. 

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The other two pieces were meatier, so I just seared them a minute on each side.

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I plated them and then reassembled them to look like two solid pieces again.

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Since I wasn’t sure we’d have enough meat to eat, I crisped up my last two sous vide chicken thighs straight from the fridge (6 minutes skin side down…

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…then 2 minutes on the meat side).

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Here’s our meat on a chipped serving platter:

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For veggie sides, I served spinach and shallots sautéed in lard…

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roasted butternut squash in lard

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…and curried cream of broccoli soup.

Here’s my dinner plate:

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The pork belly was tasty but the chicken thighs were awesome! I love that I can fry them straight from the fridge!

#recipes #sous vide #pork belly #easy entertaining #chicken thighs #spinach #lard #butternut squash
Roasted Butternut Squash in Lard

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Butternut squash can be a pain in the posterior to cut up.  The secret to chopping it up with ease is to cut off both ends and peel the skin with a sharp vegetable peeler before hacking away at it.

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Here’s how I roast my butternut squash:

Preheat your oven to 400°F.  I like to use the convection roast function on my oven because the squash comes out crisper on the outside.

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Peel, seed, and chop your squash into uniform pieces and place on a aluminum foil lined baking sheet.

Melt 2-3 tablespoons of lard in the microwave (nuke in 30 second intervals until it liquefies).

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Toss the squash with the melted lard, salt, and pepper.

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Roast for ~45 minutes, tossing the squash every 15 minutes or so.

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Yum!

5 notes
#recipes #roasted vegetables #butternut squash #veggie sides #vegetables
Roasted Butternut Squash in Lard

Butternut squash can be a pain in the ass to cut up.  The secret to chopping it up with ease is to cut off both ends and peel the skin with a sharp vegetable peeler before hacking away at it.

image

Here’s how I roast my butternut squash:

Preheat your oven to 400 F.  I like to use the convection roast function on my oven because the squash comes out crisper on the outside.

Peel, seed, and chop your squash into uniform pieces and place on a aluminum foil lined baking sheet.

Melt 2-3 tablespoons of lard in the microwave (nuke in 30 second intervals until it liquefies).

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Toss squash with melted lard, salt, and pepper.

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Roast for ~45 minutes, tossing the squash every 15 minutes or so.

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#recipes #roasted vegetables #butternut squash #veggie sides #vegetables
Curried Cream of Broccoli Soup

Tonight’s soup is a perfect example of what I call garbage soup. In a nutshell, I find whatever is about to rot in my crisper and I throw it together with some boxed broth to make a soup.  I had some old broccoli florets and wilted leeks in the fridge so I decided to make a blitzed cream of broccoli soup. My chef sis told me a long time ago that her secret ingredient in pureed soups is a bit of diced apple so I always toss some in.

Here’s what I assembled:

  • 1.5 pounds of trimmed and roughly chopped broccoli (frozen works well, too)
  • 4 leeks, white parts only, sliced thinly
  • 1 large onion, roughly chopped
  • ¼ apple, diced small
  • 3 medium shallots, roughly chopped
  • 1 quart of organic free-range chicken broth
  • 1 cup of coconut milk
  • 1 heaping teaspoon of curry powder
  • 2 tablespoons of butter
  • Kosher salt
  • Freshly ground black pepper

Here’s how I made it:

Melt 2 tablespoons of butter over medium heat in a large soup pot.

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Add the leeks, onions, and shallots and sauté until softened. When in doubt, toss in lots of alliums — your soup will taste that much better.

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Throw in the chopped broccoli and apple and add the chicken broth. Top off with some water if the vegetables aren’t submerged.

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Turn the heat up to high to bring the soup to a boil, and then lower to a simmer until the vegetables are soft (~20 minutes).

Once the vegetables are soft, add a heaping teaspoon of curry powder and season with salt and pepper to taste.

I let the soup cool slightly and then I dumped it into my Vitamix and blitzed everything until it was smooth.  I returned the soup to the soup pot, added a cup of coconut milk, and brought the soup back to a boil.

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Mmmm…mmm…good. 

#recipes #curried cream of broccoli soup #soup #vegetables #coconut milk
1 note
#lunch #leftovers #quick #easy #patties #braised cabbage
Easy Broiled Tabil Seasoned Mini Beef Patties

I had a pound of ground grass fed beef thawed in the fridge, but I wasn’t sure what I was gonna do with it. I didn’t want to make Mexican seasoned ground beef AGAIN, and I didn’t want to make anything as involved as kofta kebabs. I was craving something kebab-y but easy. So I came up with these Tabil seasoned broiled mini patties.

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What to assemble:

  • 1 pound of ground meat (I used grass fed beef)
  • 1 tablespoon of tabil seasoning
  • 2/3 tablespoon of kosher salt
  • 3 large shallots, coarsely chopped
  • 6 cloves of garlic, minced
  • coconut oil

What to do: 

Preheat your broiler and make sure the top rack is about 5 inches from the heating element.

Line a baking sheet with heavy duty aluminum foil and grease well with coconut oil.

Place your ground meat in a medium sized bowl.

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Blitz the shallots in your food processor.

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Add the shallots, minced garlic, Tabil seasoning, and salt to the ground meat. Use your hands to mix everything well.

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Form meat into patties, making sure they’re less than an inch thick.

Place patties on baking sheet and stick under the broiler. Broil on one side for 4 minutes, then flip over and broil for another 2 minutes or cooked through. I have a super hot broiler so yours might take a little longer. Plus, it makes your whole kitchen smoke up so keep your windows open!

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I served the patties with some Dukka seasoned mushrooms sautéed in butter, leftover braised cabbage, and a dollop of lebneh.

Tasty and easy.  I may never make real kebabs again.

3 notes
#recipes #ground beef #ground meat #Tabil
Easy Broiled Tabil Seasoned Mini Beef Patties

I had a pound of ground grass fed beef defrosted in the fridge and I wasn’t sure what I was gonna do with it.  I didn’t want to make Mexican seasoned ground beef AGAIN and I didn’t want to make anything as involved as kofta kebabs.  But, I wanted to eat something kebab-y but easy. So I came up with these Tabil seasoned broiled mini patties.

What to assemble:

  • 1 pound of ground meat (I used grass fed beef)
  • 1 tablespoon of Tabil seasoning
  • 2/3 tablespoon of Kosher salt
  • 3 large shallots, coarsely chopped
  • 6 cloves of garlic, minced
  • coconut oil

What to do: 

Preheat your broiler on high and make sure the top rack is around 5 inches from the heating element.

Line a baking sheet with heavy duty aluminum foil and grease well with coconut oil.

Place your ground meat in a medium sized bowl.

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Blitz the shallots in your food processor.

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Add the shallots, minced garlic, Tabil seasoning, and salt to the ground meat. Use your hands to mix everything well.

Form meat into eight patties, making sure they’re less than an inch thick.

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Place patties on baking sheet and stick under the broiler. Broil on one side for 4 minutes, then flip over and broil for another 2 minutes or cooked through.

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I have a super hot broiler so yours might take a little longer. Plus, it makes your whole kitchen smoke up so keep your windows open!

I served the patties with some Dukka seasoned mushrooms sautéed in butter, leftover braised cabbage, and a dollop of lebneh.

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Tasty and easy.  I may never make real kebabs again.

#recipes #ground beef #ground meat #Tabil
1 note
#lunch #quick #easy #sous vide chicken breast #Primavera salsa #roasted broccoli
What are the best mail order sites for coconut oil and coconut flakes? I have found a bunch but just am unsure as to which ones are quality and which ones kinda suck. Also, do you use avocado oil? Thanks! Your site is terrific!

Luckily, I can get coconut oil and coconut flakes at a bunch of grocery stores in my neighborhood so I haven’t had to order anything via mail order.  If I were to order online for these things, I’d definitely choose Amazon.

I should use avocado oil but I haven’t. Thanks for reading!

Sous Vide Crispy Chicken Thighs

About a month ago, I posted videos of Michael Voltaggio’s recipe for sous vide crispy chicken thighs but tonight was the first time I actually made them. Man, his recipe is awesome. I’m competent in the kitchen but this recipe (and the SousVide Supreme) will make you look like a phenomenal cook. The only hands-on stuff I had to do was season the thighs, vacuum seal them with a pat of butter, dump them in the water bath, and brown them. I seasoned the thighs differently from how Mr. Voltaggio did but I followed his technique and that’s the part that will make you look like you have mad skillz.

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Here’s what I assembled:

  • 6 skin-on, boneless chicken thighs
  • Kosher salt
  • freshly ground pepper
  • Your favorite seasoning
  • 6 tablespoons of unsalted butter, ghee, or duck fat
  • 2 tablespoons of lard

I started with my store-bought, skin-on, boneless thighs.  Hey, if you guys have great knife skills debone the thighs yourself.  I don’t have the skills or the time or the inclination. Sorry.

[Update on 5/30/12: I have since honed my deboning skills and I routinely use bone-in and skin-on thighs. I save the bones for quick pressure cooker bone broth.]

I patted the thighs dry and then I seasoned the flesh side with salt and pepper and some seasoning (I used garlic powder and dried thyme).

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 Then, I vacuum sealed each thigh with a pat of butter.

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I dunked all six thighs in my SousVide Supreme set at 150 F and I left them in there for 1.5 hours. When I took them out of the bath, I dunked two thighs in an ice bath (to cook off later in the week) and I stuck the other four thighs in between two baking sheets with my cast iron skillets on top for around 30 minutes.

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I removed the flattened thighs from the plastic bags and dried them thoroughly.

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I heated 2 tablespoons of lard over medium heat (not high) and when the lard started smoking, I added two thighs, skin side down.  I left them undisturbed for 5 minutes and then I flipped them over and fried them for an additional minute. 

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Then, I removed the chicken thighs and placed them on a wire rack…

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…before sprinkling some fleur de sel over the crisped skin.

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You can serve the chicken thighs with your veggie sides of choice. 

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These thighs are awesome.  Super crispy skin and juicy, tender, flavorful meat. It takes so little time and tastes so good!  Definitely a dish I’d serve company because you can sous vide it ahead of time and just crisp up the skin when it’s time to nosh. I can’t wait to fry up my remaining two thighs in the fridge…

3 notes
#recipes #sous vide chicken thighs #chicken #Michael Voltaggio
Sous Vide Crispy Chicken Thighs

About a month ago, I posted videos of Michael Voltaggio’s recipe for sous vide crispy chicken thighs but tonight was the first time I actually made them. Man, his recipe is awesome. I’m competent in the kitchen but this recipe (and the SousVide Supreme) will make you look like a phenomenal cook. The only hands-on stuff I had to do was season the thighs, vacuum seal them with a pat of butter, dump them in the water bath, and brown them. I seasoned the thighs differently from how Mr. Voltaggio did but I followed his technique and that’s the part that will make you look like you have mad skillz.

Here’s what I assembled:

  • 6 skin-on, boneless chicken thighs
  • Kosher salt
  • freshly ground pepper
  • Dukka seasoning
  • 6 tablespoons of unsalted butter
  • 2 tablespoons of lard

I started with my store-bought, skin-on, boneless thighs.  Hey, if you guys have great knife skills debone the thighs yourself.  I don’t have the skills or the time or the inclination. Sorry.

image

I patted the thighs dry and then I seasoned the flesh side with salt and pepper and some Dukka.

 

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Then, I vacuum sealed each thigh with a pat of butter.

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I dunked all six thighs in my SousVide Supreme set at 150 F and I left them in there for 1.5 hours. When I took them out of the bath, I dunked two thighs in an ice bath (to cook off later in the week) and I stuck the other four thighs in between two baking sheets with my cast iron skillets on top for around 30 minutes.

image

I removed the flattened thighs…

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…from the plastic bags and dried them thoroughly.

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I heated 2 tablespoons of lard over medium heat (not high) and when the lard started smoking, I added two thighs, skin side down.  I left them undisturbed for 5 minutes and then I flipped them over and fried them for an additional minute.  I sprinkled some fleur de sel over the crisped skin.

I served the chicken thighs with some braised cabbage (made with bacon grease instead of extra virgin olive oil) and leftover bacon grease roasted Brussels Sprouts.

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These thighs are awesome.  Super crispy skin and juicy, tender, flavorful meat. It takes so little time and tastes so good!  Definitely a dish I’d serve company because you can sous vide it ahead of time and just crisp up the skin when it’s time to nosh. I can’t wait to fry up my remaining two thighs in the fridge…

#recipes #sous vide chicken thighs #chicken #Michael Voltaggio
1 note
#lunch #sous vide #flank steak #roasted broccoli #roasted brussels sprouts #leftovers
Buy Your SousVide Supreme Demi Gift Pack at Costco.com!costco.com

Looking for the perfect gift for an adventurous and/or lazy cook? Costco is selling the SousVide Supreme Demi + vacuum sealer + extra bags + cookbook for $349.99! That’s a savings of over $100 if you bought all the stuff separately. You’ll have to pay tax but shipping is included.  Plus, since you’re buying it at Costco you can return it at any time with no receipt or packaging. A Costco worker selling me a membership told me about their awesome policy. And I did it myself when my Vitamix broke.  Shameful, I know.

Doesn’t it sound like I’m a salesperson for the Eades? I should really get some sort of commission…

 

 

#Costco #shopping #tips #SousVide Supreme
Buy Your SousVide Supreme Demi Gift Pack at Costco.com!costco.com

Looking for the perfect gift for an adventurous and/or lazy cook? Costco is selling the SousVide Supreme Demi + vacuum sealer + cookbook for $349.99! That’s a savings of over $100 if you bought all the stuff separately. You’ll have to pay tax but shipping is included.  Plus, since you’re buying it at Costco you can return it at any time with no receipt or packaging. A Costco worker selling me a membership told me about their awesome policy. And I did it myself when my Vitamix broke.  Shameful, I know.

Doesn’t it sound like I’m a salesperson for the Eades? I should really get some sort of commission…

 

 

Paleo Finds at Nijiya Market (Mountain View, CA)

I love Japanese grocery stores! A lot of the food is excessively packaged and super processed, but the stores are so damn clean, especially compared to other Asian markets. (Been to a 99 Ranch lately? Yowsers!)

I hadn’t been to Nijiya Market in a while because I no longer need to stock up on mirin, soy products, soba noodles, Japanese curry mix, etc. since going Paleo. But today, I returned to check out Nijiya’s selection of meat and organic produce (which is pretty extensive).

I picked up a few veggies and some packages of organic peeled and cooked chestnuts…

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…Rocky free-range chicken thighs, boneless, with skin-on…

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…and pork belly!

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I love that Nijiya carries unusual cuts of meat that are harder to find at most big-chain American grocery stores. I’m gonna be sous viding the pork belly and thighs, so keep your eyes peeled for a blog post about ‘em later this week.

#shopping #grocery #Japanese #Nijiya #pork belly #chestnuts #chicken thighs
Paleo Finds at Nijiya Market (Mountain View, CA)

I love Japanese grocery stores! There is so much excessive packaging and a lot of the food is super processed but they are so damn clean.  You been to a 99 Ranch lately? Yowsers! 

I really haven’t been to Nijiya Market in a while because I no longer need to stock up on mirin, soy products, soba noodles, Japanese curry mix, etc. since going Paleo.  I went today to check out their meat selection and their organic produce (which is pretty extensive).

I picked up a few veggies and some packages of organic peeled and cooked chestnuts…

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…Rocky free-range chicken thighs, boneless, with skin-on…

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…and pork belly!

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I love that Nijiya carries unusual cuts of meat that are harder to find at American grocery stores.  I’m gonna be sous viding the pork belly and thighs and I’ll blog about them later this week.

#shopping #grocery #Japanese #Nijiya #pork belly #chestnuts #chicken thighs
Fun With Bacon Grease

After baking two pounds of bacon in the oven yesterday, I now have a tidy container of congealed bacon grease chillin’ in the fridge. And I’ve been on the lookout for alternatives to roasting veggies and meats with extra virgin olive oil, so the bacon grease certainly came in handy today.

I had some Brussels sprouts languishing in my vegetable crisper, so I roasted them off this morning. I kept it simple, and just tossed ‘em with a few tablespoons of bacon grease, salt, and pepper. My bacon grease turned milky white in the fridge –- I’ve grabbed it a few times today thinking it was my coconut milk. Not a terrible mistake, but I’m not sure I wanna eat my Paleo trail mix with bacon fat.

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To liquefy the fat, I zapped it in the microwave for 30 seconds and stirred it. I store my fat in a microwave-safe glass Snapware container, so there’s no need to use (and later, wash) an extra bowl. Then, I spooned some of this liquid gold over my trimmed sprouts…

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…seasoned with salt and pepper…

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…and popped the tray in a 400 F oven for around 25-30 minutes.

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The bacon fat lends the Brussels sprouts a rich, smoky, mouth-filling flavor.

For lunch, I ate some of the sprouts along with a salad I threw together using leftover sous vide flank steak, salad greens, sliced cucumbers, and grape tomatoes.

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The bacon grease left in my glass container went right back into the fridge — for another few hours, anyway.

This evening, I once again nuked the container of bacon grease and then tossed a few tablespoons of the fat with some broccoli before roasting it in the oven (400 F for 25-35 minutes). 

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But wait — I found more uses for my bacon fat!

While the broccoli cooked, I reheated two sous vide chicken breasts in my SousVide Supreme (140F for 30 minutes).  After removing the chicken from the water bath, I patted them dry, and brushed on some melted bacon grease…

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…before searing them in my grill pan.

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I’m sorry, but boneless and skinless breasts aren’t the tastiest parts of the chicken, so basting ‘em with bacon grease is a good thing.

I sliced the chicken breast and topped it with Primavera salsa and diced avocados. I served it along with my bacon-grease roasted broccoli.

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Dammit, I’m running out of bacon grease. Time to make more bacon!

1 note
#bacon grease #bacon fat #roasted broccoli #roasted brussels sprouts #vegetables #veggie sides #dinner #sous vide #chicken breast #flank steak #recipes
Fun With Bacon Grease

Since I baked two pounds of bacon in the oven yesterday, I have a tidy container of bacon grease hanging in the fridge.  I’ve been trying to find alternatives to roasting veggies and meats with extra virgin olive oil so today I experimented with bacon grease.

I had some Brussels sprouts languishing in my vegetable crisper so I roasted them off this morning tossed with a few tablespoons of bacon grease, salt, and pepper.  My bacon grease turned milky white in the fridge – I’ve grabbed it a few times today thinking it was my coconut milk.  Not a terrible mistake but I don’t wanna eat  my Paleo trail mix with bacon fat.

image

To liquefy the bacon fat, I zapped it in the microwave for 30 seconds and stirred it. I store my fat in glass Snapware, so it’s already in a microwave safe container. Then, I spooned some of this liquid gold over my trimmed sprouts…

image

…seasoned with salt and pepper…

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…and popped the tray in a 400 F oven for around 25-30 minutes.

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For lunch, I ate some of the sprouts along with a salad I made with leftover sous vide flank steak, greens, sliced cucumbers, and grape tomatoes.

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Tonight, I nuked the container of bacon grease again and then I tossed a few tablespoons of fat with some broccoli and roasted it in the oven (400 F for 25-35 minutes). 

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While the broccoli cooked, I reheated two sous vide chicken breasts in my SousVide Supreme (140F for 30 minutes).  After I removed the chicken from the water bath, I patted them dry, and brushed on some melted bacon grease…

image

…before searing them in my grill pan.

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I’m sorry, but boneless and skinless chicken breasts ain’t that tasty so basting them with bacon grease is a good thing.

I sliced the chicken breast and topped it with Primavera salsa and diced avocados. I served it along with my bacon-grease roasted broccoli.

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Damn it, I’m running out of bacon grease!

#bacon grease #bacon fat #roasted broccoli #roasted brussels sprouts #vegetables #veggie sides #dinner #sous vide #chicken breast #flank steak #recipes