Nom Nom Paleo

Sous Vide Gigantic Grass Fed Cowboy Chops (Bone-In Rib Eye)

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Sous vide is the BEST way to cook super-big, bone-in rib eye steaks. You end up with perfectly cooked beef and no risk of wasting your hard-earned moola. These steaks are expensive, yo! Plus, you can cook these steaks ahead of time and keep them in the fridge or freezer until you’re ready to sear them off. If you’re a visual learner, watch this video.

(If you’re brave and want to grill these monster steaks the conventional way follow these instructions from Serious Eats. Good luck and may the force be with you.)

Here’s what I gathered to feed 6-8 people:

  • 2 grass fed, bone-in rib eye steaks (approximately 2 pounds each)
  • Kosher salt
  • Freshly ground pepper
  • Tabil seasoning (or insert your favorite dry rub)

Here’s how I made the chops:

I followed the same steps as when I sous vide normal-sized rib eye steaks but since these puppies are so ginormous, I couldn’t resist taking some pictures.

I seasoned the chops LIBERALLY with salt, pepper,and Tabil seasoning

…and vaccuum sealed them. I stored them in the fridge for at least an hour (up to 24 hours) so the salt could do its magic…

…before I dunked the packets in the SousVide Supreme set at 130 F for medium rare.

I let the steaks cook for 8 hours and then transferred them to an ice bath for an hour before storing them in the fridge. If you’re eating the steaks immediately, you can skip the chilling and go straight to the searing.

When I was ready to serve the steaks, I reheated them in the SousVide Supreme (set at 130 F) for about 45 minutes. I took the chops out of the water oven, dried them off…

…sprinkled on additional seasoning/salt, and seared them in a couple tablespoons of ghee over high heat in a cast iron skillet (2 minutes per side). Alternatively, you can throw the steaks on a hot grill to char them.

I took out my kitchen torch to char the sides of the steak and even out the browning.

Don’t these Flinstone-sized chops look tasty?

See? They’re perfectly pink…

 from edge to edge!

Sous Vide Umami Slider Burgers

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I love me some sous vide Turkish slider burgers but sometimes I need some variety in my burger seasoning. Ever since I bought my first bottle of Red Boat fish sauce, I’ve been splashing it on almost every dish I’ve made. My chef sis recently tipped me off about a great recipe on White on Rice Couple’s food blog for the Ultimate Umami burger. Guess what’s the secret ingredient? Ding! Ding! Ding! Fish sauce!

When I made these sliders today, I modified the recipe a little bit by adding some sautéed onions, and swapping out the sugar for a little applesauce. The resulting mini burgers were really moist and tasty. I swear there’s no fishiness, just yumminess.

Recipe after the jump!

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Braised Thai Green Curry With Grass Fed Boneless Beef Short Ribs

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On my list of favorite ethnic cuisines, Thai food is actually pretty low. I think I always found it too sweet, too spicy, or both. But after going Paleo, I’ve noticed that Thai curries are a popular dish for cavepeople. Sarah Fragoso and Dain Sandoval have posted recipes for green and red curry, respectively. Intrigued, I decided to give Thai cuisine another shot.

I wanted to try my hand at making a Thai green curry but instead of using a quick-cooking meat, I wanted to use one of my favorite cuts for slow cooked stews: boneless short ribs. Forget chuck — without a doubt, boneless short ribs and brisket are my go-to cuts for slow simmering stews. These two cuts will yield perfectly tender, melt in your mouth beefy goodness even when you choose grass fed.

I threw together a Thai green curry that I slowly braised in the oven for a couple of hours and the resulting dish was pretty damn tasty. Plus, this dish can be made ahead on the weekend and reheated during your workweek. Win-win!

Get the recipe after the jump!

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Sous Vide Turkish Slider Burgers

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For tonight’s dinner, I sous vided some Turkish seasoned mini burgers.

Why? Well, I love Turkish kabobs and sliders are so damn cute. Sous viding the patties ensures perfectly cooked medium rare burgers but you gotta cook your onions first because 130 F ain’t gonna do it.

(If you don’t have a sous vide or if you’re too impatient, make teeny sliders and fry them on the stove!)

Here’s what I gathered to make 8 sliders:

Here’s how I made them:

I gathered and prepped my ingredients…

…and heated up the coconut oil in a small cast iron skillet over medium heat.

Once the pan was hot, I sautéed the diced onion in melted coconut oil with some salt and pepper. When the onions were softened and translucent, I added the minced garlic and stirred everything around until the garlic was fragrant (~30 seconds). I transferred the cooked onions to a small bowl to cool to room temperature.

In a large bowl, I combined the beef, cooled onion mixture, Turkish seasoning, several cranks of freshly ground black pepper, and a generous pinch of salt.

I used my hands to mix everything but tried not to overwork the meat.

I formed the meat and onion mixture into 8 sliders…

…and placed them on a plastic-wrap lined platter. I covered the patties with another sheet of plastic wrap and put them in the freezer for 2 hours.

Put the plastic wrap on the plate or you’ll be sorry! It’s MUCH easier to remove the frozen patties if they aren’t frozen to the plate.

Once the patties were solid, I vacuum sealed them…

…and stored them in the fridge.

At dinnertime, I filled and preheated the SousVide Supreme to 130 F and dumped in the sliders for 45 minutes (cooking time: 30 minutes-12 hours). Then, I took the burgers out of the water oven and dried them with paper towels.

I heated up the lard in a large cast iron skillet over high heat and when the pan was hot, I fried the burgers for about 45 seconds on each side.

Tasty bites o’ beef!

Paleo Eats: 3/27/11

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I had a busy 24 hours: I went to work, picked up veggies and half a hog at the farmers’ market, slept, hosted my glam fashion exec cousin and her charming hubby for dinner, did a short stint of exercise in the garage, and I went back to work again. That’s it, folks. I’m signing off.


You want pictures and more details? So damn demanding…

While I was at work, I ate some sous vide chicken breast topped with Aubergine dip along with some nuked frozen green beans and a baked sweet potato.

My last meal at work was leftover pork pot roast, reheated frozen green beans, and roasted butternut squash.

When I got home from work, I seasoned and vacuum-sealed two honking T-bone steaks that I was going to sous vide for dinner later.

I also unpacked two cases of coconut flakes that we received from Amazon.

Stop looking at me like that! I’m not a crazy coconut horder!

Then, the family piled into the car and drove to the Mountain View Farmers’ market to pick up more veggies and 100 pounds of pork. Yes, I pick up two different vegetable CSA boxes every week but we go through greens fast.

At home, I unloaded our four boxes of swine…

…and transferred the porky treasures into our chest freezer in the garage.

It’s literally filled to the tippy-top with meat.

I preheated my SousVide Supreme to 130 F and gave instructions to dear hubby to plop in the steaks at 4:00 p.m. (2 hour soaking time). Then, I downed a can of sardines…

…and hit the sack.

When I woke up in the evening, I ran to the kitchen and started preparing dinner. I reheated some curried cream of broccoli soup that I’d stored in my freezer a few weeks back…

…broiled a batch of asparagus tossed in bacon grease that I finished with a drizzle of aged balsamic vinegar…

…prepared some mushroom gravy with a splash of heavy cream…

…and whipped up a batch of cauliflower, carrot, and parsnip puree.

After I torched the steaks, I plated our dinner:

Once the kiddies were put to bed and our guests left, I packed my meals for work, cobbled together a short homemade WOD, and then I sped off to work. Only three more nights of work!