Archive | Main Dish

You’ll Never Believe it’s Paleo – Sweet and Sour Pork

“You’ll never believe it’s paleo sweet and sour pork” began when I was reading Fuschia Dunlop’s book Shark’s Fin and Sichuan Pepper: A Sweet-and-Sour Memoir of Eating in China, and she mentioned Cantonese cooking. It reminded me of Mediterranean cooking in that the ingredients are the star and do not feature complicated sauces or culinary techniques. It’s probably why most Americans’ introduction to Chinese cooking are dishes like sweet and sour pork or moo goo gai pan.

Sweet and Sour Pork

Sweet and Sour Pork

This made me wonder about cookbooks featuring Cantonese cuisine. Turns out, there aren’t many. But I did find a wonderful book by Kian Lam Kho called Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking. In it is a recipe for Sweet and Sour Pork that’s not only the best of what I remember of my own first forays into Chinese cooking, but it’s paleo friendly, too! With only a few minor modifications, I was able to make a delicious, fun and nutritious meal with crispy pork, juicy pineapple and fresh crispy bell peppers and oh! that yummy sauce!!

Sweet and Sour Pork Ingredients

Sweet and Sour Pork Ingredients

I was visiting the Cape last week and enjoying a lovely time with my parents, sister and sweet bunny, Allison. We went shopping for fabric pieces for my photos, cooked lots of nice things for my folks’ freezer and I asked her for a suggestion for a side dish. She immediately came up with cucumber noodles in the style of cold Chinese noodles in peanut sauce. I used crunchy almond butter in place of the peanuts and it was so good!

Cucumber Noodles with Spicy Almond Sauce

Cucumber Noodles with Spicy Almond Sauce

I can’t believe it’s Labor Day already! I know there are lots of happy/sad people enjoying the last of summer vacation and beautiful Cape Cod weather. Ten weeks go by so quickly! There are new tunes and best wishes for a great weekend. Enjoy!!

Pink Rose

Pink Rose

Sweet and Sour Pork
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
You'll Never Believe it's Paleo Sweet and Sour Pork
Adapted from Kian Lam Kho's Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking. The real deal taste of your favorite Chinese take out. Fresh, delicious and paleo, too.
You'll Never Believe it's Paleo Sweet and Sour Pork
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Adapted from Kian Lam Kho's Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking. The real deal taste of your favorite Chinese take out. Fresh, delicious and paleo, too.
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a large mixing bowl, mix together egg white, sake or Chinese rice wine, salt and white pepper. Add pork and mix thoroughly.
  2. Meanwhile in a small bowl, mix chicken stock, tomato paste, honey, rice vinegar onion powder and crushed red pepper (if using). Taste for seasoning, increasing honey or vinegar to your taste. Add 2 tsp tapioca starch and whisk together.
  3. Place a colander in a large mixing bowl. Add 1/4 of the coated pork pieces. Sprinkle with 1/4 of the tapioca starch and toss, making sure the pieces are coated and excess starch is shaken off. Remove to another bowl. Repeat with remaining pork pieces, using starch from the bowl underneath the colander as needed.
  4. Heat coconut oil in 3-quart saucepan over medium high heat. Drop one pork piece into the oil to test. Oil should rapidly bubble around the meat otherwise it will be greasy. Add pork pieces to saucepan so there is plenty of space between them. Cook for approximately 2 minutes or until golden brown. Using tongs or slotted spoon, turn over remaining pieces and cook until second side is golden brown, approximately 2 more minutes. Remove cooked pork to paper-towel lined plate and cook remaining pork in batches, adjusting heat as necessary to maintain bubbles.
  5. In a 12-inch skillet, over medium high heat, add 3 tablespoons of coconut oil from saucepan used to cook pork. Add onion and cook for 2-3 minutes until translucent but not brown. Add red and green pepper pieces and pineapple. Cook for about 2 minutes.
  6. Whisk sauce ingredients to recombine. Add to skillet with vegetables. Toss and cook until sauce thickens and is shiny. Add pork pieces and cook about 3 minutes or until pork is heated through. Serve immediately.
Recipe Notes

Share this Recipe
Powered byWP Ultimate Recipe
Cucumber Noodles with Spicy Almond Sauce
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Cucumber Noodles with Spicy Almond Sauce
Cool and crunchy, nutty with a kick of heat and honey. These cucumber noodles will be a welcome side dish to an Asian entrée or grilled poultry, meat or fish.
Cucumber Noodles with Spicy Almond Sauce
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Cool and crunchy, nutty with a kick of heat and honey. These cucumber noodles will be a welcome side dish to an Asian entrée or grilled poultry, meat or fish.
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. In a salad bowl, mix together dressing ingredients. Add cucumber and mix gently. Taste for seasoning and adjust to desired sweetness, saltiness, and heat.
Recipe Notes

Share this Recipe
Powered byWP Ultimate Recipe
0

Cracking The Skewered Lemon Chicken Code

Cracking the Skewered Lemon Chicken Code is here to share with you. It’s honestly the best grilled chicken I know. I hope you agree.

When my daughter was born, we were living in Brockton, Mass. There was (and still is) a fabulous Italian food shop, International Food Gourmet,  where I could buy all the best ingredients for making exotic and delicious meals: aged provolone, Amaretti di Saronno, and marinating chicken breasts that cooked up deliciously juicy and bursting with bright lemon flavor.

For years I tried to reproduce the flavor and texture. I came across a recipe and have tweaked it over the years.

Skewered Lemon Chicken

Skewered Lemon Chicken

Don’t let the deceptively simple photo fool you. And since we’re paleo and not at all afraid of butter, drizzling lemon butter all over the chicken and vegetables makes for heaven on a plate.

Skewered Lemon Chicken Ingredients

Skewered Lemon Chicken Ingredients

I was struck by the red of the background cloth and flowers of the first photo. I used one of my daughter’s porcelain “tin cans” as a vase. (She’s a RISD-trained ceramist with a lovely artistic soul, and I decided to do a portrait. What do you think? Pretty cool! Know what? So is she!!

Alli's Tin Can and Flowers

Alli’s Tin Can and Flowers

For an additional course, I found some gorgeous figs at my local Whole Foods. The season is nearly over in south Louisiana, but there are fresh, local figs elsewhere. If you happen upon some, this salad is as yummy as it looks. And super simple to make. Sweet, juicy, crunchy, green and salty: what more could you asked for in a salad? Nothing, I say!!

Fig, Prosciutto and Pecan Salad

Fig, Prosciutto and Pecan Salad

We have a new toy to play with and it’s a gem. It’s an Australian grill called a Cobb Cooker. Based on a stove used in Africa where access to electricity is scarce, it’s perfect for 2-4 servings. We’ve cooked all sorts of things on it. Using only 8-10 pieces of charcoal, it’s easy to light, cooks for up to two hours without adding more briquets, and versatile. There’s a griddle, wok pan, frying pan, roasting rack and grill pan. Roast chicken is amazing on this cooker, as is stir-fried shrimp and vegetables, even breakfast.

Cobb Cooker

Cobb Cooker

We’ve done so many delectable meals, we were inspired to get a dozen large blue crabs and grill them, too. Turned out we needed the Weber for the amount of crabs we had, but we definitely got the idea from the Cobb meals we’d been making.

Harris blanched the crabs in boiling water, then cleaned and seasoned them. He cooked them to perfection with his signature touch: adding small pieces of oak and pecan wood to the fire. They were insanely good. I roasted some artichokes and we had a feast!

Grilled Blue Crabs

Grilled Blue Crabs

The playlist is a smattering of tunes I liked this week. Crank up the music and get cracking the skewered lemon chicken code, y’all.

Skewered Lemon Chicken
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Skewered Lemon Chicken
Skewered Lemon Chicken
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Note: Marinating times are specific. Longer time than recommended can yield mushy textures in the chicken and vegetables.
  2. In a gallon zip top bag, add zest and juice from 2 lemons, salt, honey, vinegar, garlic and cayenne. Add the chicken breast meat and marinate for two hours.
  3. Add mushrooms and zucchini, mixing up all ingredients thoroughly. Marinate additional 2 hours.
  4. Melt butter, add remaining lemon zest and juice. Add salt, pepper and cayenne to taste.
  5. Skewer the chicken and vegetables, alternating ingredients. Heat grill pan or charcoal or gas grill to medium high. Cook skewers, basting with lemon butter until cooked through about 10-12 minutes. (I like to remove a piece of chicken and check to see that it is cooked, but not dry.)
  6. While chicken skewers are cooking, steam cauliflower, 6-8 minutes. Add broccolini and continue steaming until both are tender and the broccolini is still bright green. Set aside and keep warm. Season with salt pepper and lemon butter.
Share this Recipe
Powered byWP Ultimate Recipe
Fig, Prosciutto and Pecan Salad
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Fig, Prosciutto, Pecan Salad
Sweet, salty, crunchy and delicious. Easy to make and so pretty to serve!
Fig, Prosciutto, Pecan Salad
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Sweet, salty, crunchy and delicious. Easy to make and so pretty to serve!
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Heat a dry, 12-inch nonstick skillet over medium heat. Add figs, cut side down. Cook for 3-4 minutes to release sugars and flavor. Remove from skillet and set aside.
  2. Place salad greens on individual plates or serving platter. Add figs, pecans, prosciutto and goat cheese (if using). Sprinkle with salt and pepper. Drizzle with olive oil and balsamic vinegar.
Recipe Notes

Share this Recipe
Powered byWP Ultimate Recipe

 

 

Shrimp Burgers Two Ways

A beef burger without a bun is somewhat lacking. It tastes great, but it seems like the fun is missing. So I decided to experiment with other burger flavors and since they’re not traditional, the missing bun isn’t missed. In fact, a bun would mute the flavors. I’ve made chicken and sausage gumbo burgers, and Italian meat and sauce burgers (a plate of meatballs and sauce also seems so-so, but patty-sized meat with sauce is just right!) The first seafood burger I made was a combination of halibut and crawfish left over from a visit to Hawks. It was a hit!

Thai Green Curry Crawfish Burger

Thai Green Curry Crawfish Burger

Halibut is expensive and boiled crawfish aren’t in season, so I came up with two new shrimp versions: Thai Green Curry and Louisiana. Depending on your mood, one or the other will make a lovely weeknight meal or something amazing to serve to guests.

Shrimp Burger Ingredients - Two Ways

Shrimp Burger Ingredients – Two Ways

On the left are the ingredients for the Thai Green Curry Shrimp Burgers and on the right are the ingredients for the Louisiana Shrimp Burgers. In the final version of the Thai, I decided to skip the sriracha — the patty and sauce are plenty spicy without it.

Thai Green Curry Shrimp Burger

Thai Green Curry Shrimp Burger

The sauce requires a few ingredients, but comes together in minutes. And those flavors are repeated in the patties to amp up the flavor. I chose crisp cucumbers and mellow mango to accompany the burgers and Harris agreed that the two worked nicely with the shrimp and green curry. One ingredient might be hard to find; they’re kaffir lime leaves. But I got them frozen, on Amazon and they last months and months in the freezer. If you’re looking for an ingredient that will send your green curry to the moon and back, this is it.

But the patties are delicious without them, too. All the bright, spicy flavors in Thai Green Curry always make me feel so good. Once I was coming down with a nasty bug and couldn’t lose time at work. I stopped at our favorite Thai restaurant, Pimon Thai and got an order of green curry chicken on my way home. By morning the bug had been blasted to smithereens and I’ve been a fan ever since. Whenever the girls are coming down with something, they know I’ll always suggest green curry for their ills. Don’t wait until you’re feeling unwell for some though, and who knows? Maybe it’ll keep in the pink!

Louisiana Shrimp Burger

Louisiana Shrimp Burger

Not everybody’s down with these pungent flavors. I won’t judge. So I’ve included a variation featuring all the beloved flavors of Louisiana. As I was “shopping” in Harris’s garden for onion tops and a few peppers, I noticed a green eggplant ripe for the picking. This my very most favorite variety, and it was a welcome addition to the Louisiana party. A ripe heirloom tomato completed the dish.

Louisiana Shrimp Burger

Louisiana Shrimp Burger

I hope you’ll try one of these recipes and let me know what you think! There are more summer tunes this week. Have a great Watermelon Day! August 3rd is also National IPA Day. So whether your thirst runs to fruit or to beer, you’re covered!!

Thai Green Curry Shrimp Burger
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Thai Green Curry Shrimp Burgers
Fresh, light and summery, Thai Green Curry Shrimp Burgers are a unique alternative to the usual beef.
Thai Green Curry Shrimp Burgers
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Fresh, light and summery, Thai Green Curry Shrimp Burgers are a unique alternative to the usual beef.
Servings Prep Time Cook Time
4servings 10minutes 7minutes
Servings Prep Time
4servings 10minutes
Cook Time
7minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Make the sauce. In a medium saucepan, heat oil over medium heat. Add shallot, ginger, curry paste, garlic, kaffir lime leaves (if using), salt and pepper to taste. Sauté for 2 minutes or until fragrant and shallot is softened. Do not brown.
  2. Add coconut cream and honey, stirring to combine. Taste for seasoning, adding more lime juice, honey or other ingredient to taste. Set aside.
  3. Make the shrimp burgers. In a 12-inch skillet, add 1 tsp oil over medium heat. Add shallot, ginger, curry paste, garlic, Kaffir lime leaves (if using), salt and pepper. Remove to a bowl and set aside to cool. (Does not have to be cold.)
  4. In the bowl of a food processor, add half the shrimp, egg white and shallot mixture. Pulse six or seven times until combined. Add remaining shrimp and pulse 2-3 times. With spatula, combine ingredients thoroughly.
  5. In the skillet, add 1 tablespoon oil over medium heat. Using a large spoon, scoop 1/4 of the shrimp mixture and place in the skillet, smoothing it into a disc. Repeat with remaining shrimp mixture. There will be 4 burgers. Cook for 2-3 minutes until golden. Flip and continue cooking until cooked through, about 2 minutes.
  6. Place cucumber and mango slices on serving or individual plates. Drizzle with lime juice and olive oil. Place burgers on top and drizzle with green curry sauce.
Share this Recipe
Powered byWP Ultimate Recipe
Louisiana Shrimp Burger
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Louisiana Shrimp Burgers
A nice change from beef burgers, Louisiana Shrimp Burgers are quick, easy and taste so good!
Louisiana Shrimp Burgers
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
A nice change from beef burgers, Louisiana Shrimp Burgers are quick, easy and taste so good!
Servings Prep Time Cook Time
4servings 10minutes 7minutes
Servings Prep Time
4servings 10minutes
Cook Time
7minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Make the sauce and refrigerate.
  2. Preheat oven to 200 degrees F.
  3. In a 12-inch skillet over medium heat, add 1 tablespoon olive oil. When shimmering, add onion, celery, bell pepper, green onion and garlic. Sauté until translucent, but not brown. About 5 minutes. Add salt, pepper and cayenne to taste. Set aside to cool (does not have to be cold).
  4. In the bowl of a food processor, add half the shrimp. Pulse until there are no large pieces, about 6-7 pulses. Add egg white, onion mixture, and remaining shrimp. Pulse 2-3 times. Mix with spatula to distribute ingredients evenly. Add more seasoning if desired.
  5. In the 12-inch skillet, heat 1 tablespoon of olive oil. Sauté the eggplant until golden and cooked through. Season to taste. About 5 minutes. Remove to a plate and place in the oven to keep warm.
  6. If needed, add another tablespoon of olive oil to now empty skillet over medium heat. With a large spoon, scoop 1/4 of the shrimp mixture, drop it in the skillet and shape into flat disc. Do the same with the remaining shrimp mixture. There will be 4 burgers. Cook on the first side 2-3 minutes until golden. Flip and cook on the second side another 2 minutes or until cooked through.
  7. Plate the burgers with the eggplant and tomatoes and drizzle with sauce.
Share this Recipe
Powered byWP Ultimate Recipe

Creole Shakshuka

Creole Shakshuka

Creole Shakshuka

It’s pretty hot in south Louisiana and sometimes a salad for supper doesn’t cut it. But I wanted something fresh and lively. I don’t do breakfast except for coffee. Occasionally I’ll have what amounts to brunch on the weekends, but I love eggs and thought of this dish for dinner. Tunisian in origin, shakshuka is a tomato and bell pepper sauce that has eggs poached in it. While nice on it’s own, I wanted to make it more substantial. So I added some fabulous smoked deer sausage from Kartchner’s and creolized the seasonings. If you haven’t been to Kartchner’s in Krotz Springs, it’s so worth a trip! The boudin is amazing. And the cracklin’s are the best; I refer to them as paleo pig candy. 🙂

Eggs, tomatoes and herbs

Eggs, tomatoes and herbs

If there is a more versatile ingredient than an egg, I don’t know what it is. Eggs can be hard boiled, scrambled, fried, poached, and shirred. If you separate the yolks and whip the whites, eggs are magically transformed into soufflés and meringues. A wonder of nutritional goodness, eggs have regained their place in the hall of fame of good real foods. And compared to other nutrient-dense ingredients, eggs are cheap. I’d like to think that paleo peeps are a strong reason that eggs are once again recognized for their contribution to health. And one of our goals is to have more grassfed and pastured options in our kitchens. If you don’t have yard birds of your own, or can’t make it to the farmers market, don’t despair, the good news is free-range eggs may become more available. And make this egg recipe! It’s delicious.

To accompany the shakshuka, I thought creamy avocados and bright, fresh citrus would be welcome. So I’ve paired the egg dish with a grapefruit and avocado salad.

Grapefruit Avocado Salad

Grapefruit Avocado Salad

New music this week … dance, dine and enjoy!!

Creole Shakshuka
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Creole Shakshuka
Creole Shakshuka: quick and easy for weeknight supper, or the star of your next brunch. Paleo, gluten free, low carb and delicious.
Creole Shakshuka
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Creole Shakshuka: quick and easy for weeknight supper, or the star of your next brunch. Paleo, gluten free, low carb and delicious.
Servings Prep Time Cook Time
4servings 10minutes 25minutes
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Over medium heat in a 12-inch skillet, add sausage and cook, stirring occasionally until lightly browned, about 5 minutes. Remove sausage to a plate and reserve.
  2. Add olive oil to now empty skillet and add onion. Sauté for 5 minutes. Add bell pepper and celery and continue to sauté for 5 minutes. Add diced tomatoes and roasted peppers. Season to taste. Bring to a rapid simmer and lower heat to medium low. Return sausage to skillet and combine.
  3. Crack eggs into the tomato sauce, leaving a bit of room around each eggs. Cover and simmer until egg whites are set and yolks are desired consistency, about 5 minutes for runny yolks. Garnish with parsley and green onions.
Share this Recipe
Powered byWP Ultimate Recipe
Grapefruit Avocado Salad
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Grapefruit Avocado Salad
Juicy pink grapefruit and luscious avocado with a refreshing citrus dressing combine into a perfect summer salad.
Grapefruit Avocado Salad
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Juicy pink grapefruit and luscious avocado with a refreshing citrus dressing combine into a perfect summer salad.
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Make dressing: combine lime juice, honey, olive oil, salt and pepper. Distribute baby spinach on salad plates. Alternate grapefruit sections and avocado slices on top of spinach. Drizzle with dressing.Grapefruit Avocado Salad
Recipe Notes

Share this Recipe
Powered byWP Ultimate Recipe

Steak Diane

Steak Diane with Mashed Peas and Braised Carrots

Steak Diane with Mashed Peas and Braised Carrots

It’s been a wild, crazy six weeks. On April Fool’s Day, Harris woke up needing to go to the hospital. He was in the middle of a heart attack. That’s what 30+ years of smoking will do. What could have been a terrifying experience, turned out to be surreal in the extreme. An hour and half after we arrived, Harris had passed through the crisis. The wonderful people at Opelousas General Hospital were simply the best. And by ten that morning, we were able to see Harris in the ICU. At the next visiting time at three, he actually looked like he’d been sunbathing all morning. His color was so dramatically improved. Of course there were monitors and a blood pressure cuff, an IV for medication, but he was so much better for the two stents … much better. One artery was completely blocked, the other 80% and there’s still a third that has to be taken care of next week. That will be an overnighter, but without the emergency aspect.

The smoking’s over. And Harris is really committed to paleo. He always liked the meals I prepared for him, and he ate well at home. Out at lunch, restaurant dining, and random snacking and soda drinking was a different deal. And when we went to our new MD, the tale was told in black and white … or should I say in green, yellow and red. My lipid numbers (and not just the usual four that most docs test for) were in the green range, Harris’s were mostly yellow and red. It was a dramatic difference.

We’re all good though. I’m so very thankful.

I tried something new with this post. Instead of preparing the meal during the day and being left with re-heatables or lunch that was supper worthy, I decided to take a chance and prepare our dinner, photographing the resulting dishes. And that’s what I did last night. Lighting has been the bane of my photographic existence, and I think I finally came up with a workable solution. Which even means photos as I’m preparing a meal. It’ll be interesting to see how this develops (pun intended).

We often have pan-seared steak, and it needs a sauce or salsa or relish in my view. A charcoal-fired rib eye is ideal on its own, and Harris has his own blend of oak and pecan wood to add smoky flavor to a nice steak. I like the idea of Steak Diane, but many versions don’t quite make the mark for me. My version is very similar, but I think it hit all the right notes.

For veg I thought peas and carrots would be nice. Some paleo peeps avoid peas and green beans, but my feeling is that if you can eat it raw or barely cooked, it’s fine. Our future son-in-law is British and I’ve long wanted to do my own take on mushy peas. With this side, you’ll have a creamy mash, and colorful greens.

Mashed Peas

Mashed Peas

And what is more natural with peas than carrots? These are gently oven braised in broth with a bit of butter and honey … so good! And they’re so tender, you can add back their lovely green tops by inserting parsley stems in the tops of the carrots. This menu is great for steak night Saturday or an impromptu dinner party.

Braised Carrots

Braised Carrots

For music, the menu lent itself to the French for some reason, so voilà! Bon appétit!

 

Steak Diane with Mashed Peas and Braised Carrots
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Steak Diane
The classic Steak Diane with its sophisticated flavors comes together in minutes for a feast of beefy proportions.
Steak Diane
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
The classic Steak Diane with its sophisticated flavors comes together in minutes for a feast of beefy proportions.
Servings Prep Time Cook Time
4servings 10minutes 10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Trim the outside layer of fat from the steaks. With a meat pounder or heavy skillet, gently flatten the steaks to a 1/3-inch thickness. Season liberally with salt, pepper and cayenne.
  2. Heat heavy cast iron or other skillet over medium high heat for 3-5 minutes. (Turn on the vent.) Add tallow to skillet. Carefully add steaks and sear for 2 minutes. Flip and sear an additional 2 minutes. Turn off heat. Remove steaks to a plate and cover loosely with foil.
  3. Add brandy, if using, to skillet, and with a long match or butane lighter with a long stem, ignite the brandy. Allow the alcohol to burn off. Turn the burner on to medium heat. Add the grated shallots and stir, 30 seconds. Add broth and bring to a boil.
  4. When broth has reduced a bit, about 5 minutes, swirl in the butter until just melted and add the Worcestershire sauce. Turn the heat to medium. Add chives, taste for seasoning and adjust if necessary. Return steaks to the skillet, warming them in the sauce until desired doneness is reached. Serve.
Share this Recipe
Powered byWP Ultimate Recipe
Mashed Peas
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Mashed Peas
Fresh, creamy and bright: Mashed Peas are a side dish with a difference. Flavored with shallots and the fresh herb of your choice, they're downright delicious!
Mashed Peas
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Fresh, creamy and bright: Mashed Peas are a side dish with a difference. Flavored with shallots and the fresh herb of your choice, they're downright delicious!
Servings Prep Time Cook Time
4servings 10minutes 10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Add peas and shallots to saucepan and add 2 tablespoons water. Bring to a boil over medium high heat. Stir, cooking only until peas are warmed through, but still bright green.
  2. Drain the liquid from the pan and add peas and shallots to blender or food processor. Add remaining ingredients and purée until desired consistency is reached.
  3. Return mixture to saucepan and heat over medium heat until hot. Taste for seasonings and adjust if necessary. Serve.
Share this Recipe
Powered byWP Ultimate Recipe
Braised Carrots
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Braised Carrots
As lovely cooked as they were fresh in the bunch: braised, tender and sweet carrots.
Braised Carrots
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
As lovely cooked as they were fresh in the bunch: braised, tender and sweet carrots.
Servings Prep Time Cook Time
4serving 5minutes 30minutes
Servings Prep Time
4serving 5minutes
Cook Time
30minutes
Ingredients
Servings: serving
Units:
Ingredients
Servings: serving
Units:
Instructions
  1. Preheat oven to 300 degrees F. In an oven proof, 12-inch skillet, arrange carrots in a single layer. Add broth, honey, butter and seasonings. Heat skillet over medium heat until broth is warmed and butter is melted.
  2. Cover skillet and place in oven. Roast for 30 minutes or until very tender, but not browned. Check liquid after 20 minutes and add a bit more broth or water if the skillet is dry.
  3. With a small paring knife, make a slit at the top of the carrot. Insert parsley sprig if desired.
Share this Recipe
Powered byWP Ultimate Recipe

Powered by WordPress. Designed by WooThemes

UA-50778616-1