World Series Mini Party: Yay Giants!

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Fitbomb is a huge Giants fan.  Me, not so much.  But I love having friends over for dinner, so Game 2 of the World Series was the perfect excuse to have a mid-week get-together.  Plus, as I mentioned in an earlier post, I HAD to order the 4505 Meat’s World Series DELUX CSA pack.  Wanna see what came in it?

See the chicharrones on top?  Sadly, there’s a whole mess of non-Paleo goodies underneath, including  Acme hotdog buns, spicy peanut cracker jacks, a box of chocolate pretzels and cream cheese brownies, homemade fritos…

Here’s everything laid out:

I’m glad I got the DELUX pack because the regular World Series CSA pack (sans sausages) really was just a snack box without much in the way of Paleo-friendly eats.  

Since I gotta have some greens with my meal, I supplemented the meaty treats with three veggie sides.  I sous vided some carrots (butter, salt, and pepper in the SousVide Supreme set at 185 F for 35 minutes) and seasoned them with Trader Joe’s Orange Muscat Champagne Vinegar. I also roasted off some romanesco broccoli with olive oil, salt, and pepper, and when I plated the dish, I added a drizzle of aged balsamic vinegar.  For my last veggie side, I made marinated roasted bell peppers.  Yes, the same ones I make all the time. 

Here’s my dinner plate:

How were the meats?  The brisket was tasty but the portion that came in the cooler was extremely skimpy. I could have finished it all myself as a light snack.  I enjoyed the chicken ’n beer brat but I would’ve liked it to have a little more snap.  I was not a big fan of the Gigante dog.  The flavoring was fine but the texture was a little too mushy for me.  What can I say? I like my sausage meat firm.  Ewwww.  Gross.

Dinner on Flip Day

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Okay, peeps, I’m fricking tired tonight.  Today’s my “flip day” so I gotta switch from working night shift (I got off this morning) to full time mommy.  Man, I’m a cranky mommy every other Wednesday.  Well, crankier than normal.  It doesn’t help that I stopped eating at 4:00 a.m. and only napped from 10:00 a.m. to 2:30 p.m.  And I had to go to the doctor’s to get my labs done, go grocery shopping, take my kid to kung fu, and make dinner.  

So what did I serve for dinner?  Sous vide tri-tip, stove-top braised cabbage and onions, and balsamic marinated bell peppers.  And I did it all in less than 30 minutes.  Word.

Here’s how I tackled dinner:

I knew I had leftover sous vide chicken in the fridge but I also had a tri-tip I had seasoned and vacuumed packed on Sunday.  I decided to cook off the tri-tip because 1.)  I’d have more leftovers  and 2.) it would spoil if I didn’t cook it off already.  Before I took my nap, I filled my SousVide Supreme and preheated it to 136 F.  When the sucker finally came up to temp, I plopped in my prepared trip-tip which I had seasoned with fennel and salt with organic fennel pollen and freshly ground pepper.

When it was dinnertime, I pulled the tri-tip out of its bath (~8 hours in the SousVide Supreme), took it out of the bag, dried it with paper towels, and seared it off in ghee in my super-hot cast iron skillet.

Then, I rummaged through my fridge to figure out what I’d serve on the side.  I found a cabbage, which I promptly chopped up.  Then, I sliced up an onion.  That’s all I wanted to do tonight in terms of prep work.  I heated up a skillet on medium, threw in 2 tablespoons of butter, and sauteed the onions.  I added the cabbage once the onions were wilted and added 1/4 cup of chicken broth and seasoned everything with salt and pepper.  I covered the pan with a lid and lowered the heat to low to soften the cabbage.  After 5-10 minutes, I tasted it and added a few dashes of Trader Joe’s 21 seasoning salute and then splashed in a tablespoon of sherry vinegar when I took the pan off the heat.

Since I normally like to serve two vegetable sides with my meat, I dug out some marinated roasted bell peppers I already had in my fridge.  Then, I sliced up the tri-tip and plated our dinner.

Recipe: Roasted Bell Peppers with Balsamic Vinegar and Extra Virgin Olive Oil

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We always have a Tupperware container filled with marinated roasted bell peppers in the fridge because they’re so damn versatile. You can snack on them straight out of the ice box; throw them alongside some leftover meat to complete a meal; top cottage cheese with it; throw them on a charcuterie plate with salumi and cheese; etc…

Have I mentioned that they’re super easy to make?

Just throw a few peppers directly on your gas range and crank your burners up to high.

If you have an electric range, you are out of luck.  Sorry. 

Char them all over, rotating every so often with some tongs.  If the skin isn’t burned all over, you can’t remove the skin completely.

 

Once the peppers are properly charred, place them in a large bowl and cover tightly with plastic wrap.  I normally leave them in the bowl for about an hour so that they steam and the skin is easy to remove.  Well, I actually leave them for that long (or longer) because I forget about them. Plus, I’d burn off my fingertips if I tried peeling them sooner.

The skins should come off easily when you rub them.  Remove the top and all the seeds and cut out the inner ribs since they get kind of slimy.  Slice up the bell pepper and toss with some salt and pepper, extra virgin olive oil, and balsamic vinegar to taste.  The peppers should keep in your fridge for almost a week.

Another quick lunch. Pan-fried Amylu Sweet Carmelized Onion Chicken burger, roasted bell peppers with balsamic vinegar and extra virgin olive oil, and delicata squash. The delicata squash was split, drizzled with olive oil and salt and pepper, then nuked cut side down in a glass bowl (tightly covered with plastic wrap) for 3-5 minutes (until soft). When the burger was done, I quickly seared the squash in the same cast iron skillet.

Another quick lunch. Pan-fried Amylu Sweet Carmelized Onion Chicken burger, roasted bell peppers with balsamic vinegar and extra virgin olive oil, and delicata squash. The delicata squash was split, drizzled with olive oil and salt and pepper, then nuked cut side down in a glass bowl (tightly covered with plastic wrap) for 3-5 minutes (until soft). When the burger was done, I quickly seared the squash in the same cast iron skillet.