Nom Nom Paleo

Paleo Eats: 9/4/11

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Sunday was jam-packed with cooking and good eats. Wanna take a peek?

As soon as I woke up in the morning, I dunked the two seasoned 4505 Meats Cowboy chops into the Sous Vide Supreme to soak for 8 hours.

I made breakfast for the family and chowed down on a fried spicy cilantro chicken sausage, sauteed spinach, and a chopped heirloom tomato.

After breakfast, the Double-O’s and I set to work making Paleo Comfort Foods’ poached pears.

Big-O has been bugging me non-stop to make this recipe (even though he’s never eaten poached pears) ever since we received the cookbook in the mail.

He’s one persistent bugger.

After we finished storing the poached pears in the fridge, I reached in the pantry for a new jar of coconut butter only to find I was out. WTF? Luckily, I remembered Melicious has an awesome recipe for homemade coconut butter on her blog, so I blitzed a batch in my Vitamix.

I will never buy a jar again.

For lunch, I fried up a slew of mini Turkish slider burgers and roasted a tray of broccoli and bacon for the family.

After lunch, I started preparing food for the small dinner party we were hosting in the evening.

I roasted a bunch of beets

Portobello mushrooms, and bell peppers. Roasted veggies are the perfect side dish for a party because you can make them ahead of time and serve them at room temperature.

I also chopped some fruit for a salad…

…and sliced carrots and jicama for a crudite platter that I served with Aubergine and Chimichurri dips.

When our guests arrived (Fitbomb’s cousin, his lovely wife, and adorable girls), I put out the crudites & dip, roasted cashews, 4505 Meats chicharrones, fruit salad, and Yogavive apple chips for everyone to munch on before dinner.

To accompany the cold apps, I fried up some 4505 Meats pork and apple breakfast sausages.

After our guests were noshing on the starters, I sent Fitbomb to the gas grill with a package of 4505 Meats’ bacon-studded hotdogs

…”regular” Applegate Farms organic hotdogs (for the kiddies), the sous vided Cowboy chop (I stored the other one in the freezer), and some sliced eggplant.

When he was done grilling the dogs….

…eggplant, and steak, he brought them inside and I plated the grilled veggies…

…and evened out the char on the steak with my kitchen torch.

I sliced up the steak and brought all the eats to the dining table.

Here’s my dinner plate:

Afterwards, the kids split the chilled poached pears for dessert. They LOVED the pears! Yay! Another winner of a recipe from Paleo Comfort Foods!

Psst! If you’re wondering what to bring over to a Paleo pal as a hostess gift, the one we received tonight is hard to top!

D & T generously gifted us with a basket overflowing with organic veggies, eggs, and honey — all of it sourced locally from J.E. Perry Farms.  Seriously?! SO AWESOME! 

Broiled Zucchini (or Eggplant)

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Broiling zucchini is my favorite (and easiest) way to prepare this humble vegetable. If you aren’t applying high heat to it (e.g. grilling or broiling), you normally end up with a soggy mess unless you salt the zucchini ahead of time. I don’t normally have the time or forethought to do that, so I just broil it in the oven for about 8-10 minutes. You can simply plate up the roasted slices and drizzle on some acid (vinegar or lemon juice) or you can use them in place of noodles.

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This dish is really tasty and a breeze to make — provided you have a mandoline or food processor. Otherwise, you better have some mad knife skillz or this dish won’t be worth the effort.

Psst…you can substitute the eggplant for zucchini and the results are just as good.

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Here’s what I gathered to make one tray (feeds 2 people):

  • 4 medium zucchini (or a medium globe eggplant)
  • Ghee, coconut oil, tallow, or your favorite fat
  • Kosher salt
  • Pepper
  • Balsamic vinegar or lemon juice
  • Your favorite herbs, chopped (basil, Italian parsley, etc.)

Here’s how I made them:

I preheated the oven to broil and made sure the top rack is about 6 inches from the heating element. I thinly sliced the zucchini (1/4 “ thick) using a mandoline slicer.

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No mandoline? Benriner makes a cheap one that my chef sister swears by. It’s important to have uniformly thick slices because otherwise it won’t brown evenly.

I lined a baking sheet with aluminum foil. Then, I drizzled a generous amount of oil, salt, and pepper on the foil.

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I spread the zucchini slices in a single layer on the baking sheet and flipped them over to make sure both sides were greased and seasoned.

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(Or, if you prefer, just use a silicone brush to apply the oil.)

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I seasoned the zucchini with some more salt and pepper, and placed the tray in the oven and broiled for about 8-10 minutes, flipping the slices and rotating the tray halfway through.

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Watch the slices carefully because they can go from lightly browned to charcoal in about a minute.

Depending on how I’m serving the zucchini, I’ll either just drizzle the finished slices with my favorite vinegar or lemon juice…

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or top with chopped herbs…

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…and whatever else I feel like.

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Fast, tasty, and easy clean-up. I’m all over that!