Nom Nom Paleo

Paleo Eats: 3/23/11

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This morning I woke up with yet another sore throat. Stress, lack of sleep, and going balls to the wall during yesterday’s WOD may have a little something to do with it. Perfect timing, too, since I was starting work tonight. Someone punch me in the face, please.

I had no leftover protein again and no time to cook a proper breakfast, so I opened up another can of sardines and ate that with some nuked frozen broccoli and a handful of macadamia nuts.

I spent the morning with my mother-in-law at her medical oncology appointment. Although we hoped she wouldn’t need IV chemo, it looks like she’ll be starting a 14-week course of it soon to drastically cut the risk of cancer reoccurrence.

When we came back from the appointment, I quickly made lunch which consisted of a frittata filled with “emergency protein” (seasoned ground beef and kale) and red cabbage slaw.

I also dunked in the two seasoned rack of lamb packets I vacuum sealed last night in the SousVide Supreme.

After lunch, my head was throbbing and I was ready to take my scheduled nap.

When I woke up at 5:00 p.m., I started preparing dinner. I knew I had a flank steak and two racks of lamb ready and waiting in my SousVide Supreme, so I made some garlic cauliflower mashed potatoes

roasted broccoli and bacon (drizzled with balsamic vinegar)…

…and sautéed mushrooms in butter with Fines Herbes seasoning.

For our main dish, I decided to serve the rack of lamb

…and I iced the sous vide flank steak.

Here’ s my dinner plate:

Yes, the lamb was a wee bit underdone but I gobbled it up tout de suite.

After dinner, I gathered all my crap and left for work. I’ll be sucking on Cold-Eeze all night…

Sous Vide Rack of Lamb (Take 2)

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Our meat CSA had a 10% discount on all lamb products this month, so I stocked up our chest freezer with mutton-y goodness. I’ve made sous vide rack of lamb before with good results so I wanted to make them again tonight. 

Here’s the small amount of work I did to feed 5 hungry adults:

I patted my two racks dry and liberally seasoned them with salt and pepper.

As you can see, these racks are pretty meaty compared to the ones I get from Costco or Trader Joe’s. I didn’t use a special spice rub because I was too lazy to pull one out.

I vacuum sealed the racks and stored the packets in the fridge until I was ready to sous vide them.

Right before noon, I put the lamb racks in the SousVide Supreme set at 130 F and let them cook for 6-8 hours.

After they were finished cooking, I dried them off..

…scorched them with my kitchen torch, and sprinkled on Sagemary finishing salt.

Yes, more salt. I like salt.

Tonight’s racks were a tad bloodier than I like and I’m not super happy about the unrendered globs of fat (again). That being said, the meat was pretty damn tasty.

Next time I sous vide a meaty rack of lamb, I’ll crank up the cooking temperature to 133 F and let them steep in the bath for at least 8 hours. Also, I might try a combination of pan searing and blow torching to get the perfect finish.

Paleo Eats: 3/22/11

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When I woke up this morning, I didn’t know what the hell I was going to eat for breakfast. I had no leftover protein in the fridge and I didn’t have time to fry an egg.

Then, I remembered that we have scads of sardine tins in our pantry so I cracked one open and ate it with a handful of macadamia nuts and roasted red bell peppers.

After taking Big-O to school, I packed my post workout meal and went to my class at CrossFit Palo Alto.

Man, it was a tough WOD but I guess I’m turning into one tough mutha because I was able to finish it.

When I returned home, I prepared a batch of seasoned ground beef with minced baby leeks, garlic, leftover stir-fried kale and bacon, and Arizona Dreaming seasoning.

Yes, there’s some asparagus in there. I had one leftover broiled stalk that I cut up and threw in as well. I feel like my mother when I save scraps like that. This batch of beef is “emergency protein” that I’ll just nuke when I’m hungry or add to frittatas, scrambles, or omelets.

Since I finished the last baked yam in the fridge, I roasted a new batch in the toaster oven for future post workout meals.

I won’t be eating the skin, so I didn’t grease them up before baking them.

At lunchtime, I picked up Big-O at school and we all enjoyed a lunch out at the Counter. As usual, I ordered a burger in a bowl but this time I ordered it with their monthly special, a Greek lamb burger.

It was really tasty. How is it possible that lamb is the least popular meat in America? That’s loco, dude.

In the afternoon, I accompanied my mother-in-law to a doctor’s appointment and by the time we came home, I had to get Big-O ready for his T-ball practice at 5:30 p.m. After practice, it was close to 7:00 p.m. so I had no time to make anything fancy for dinner.

I broke into the container of “emergency protein” and served it with some broiled asparagus (from the toaster oven) and leftover veggies (winter squash puree, roasted red bell peppers, and roasted turnips).

After dinner, I finally did some meal prep for the coming week. I seasoned a grass fed flank steak…

…and two racks of lamb with salt and pepper…

…and vacuum-sealed them.

I preheated the SousVide Supreme to 130 F and dropped in the flank steak (it will cook for ~20 hours) and stuck the lamb racks in the fridge. I’ll place the lamb racks in the water oven (along with the flank steak) late tomorrow morning and take all the protein out at dinnertime. I’m not sure which I’ll serve tomorrow but either one can be dunked in an ice bath and stored for later consumption.

I start another week of nightshifts tomorrow night. Ugh.  The good news is I’ll have three weeks off when I finish my workweek! Yippee!